Reddit mentions: The best cheese & diary cooking books

Good for you for making that connection! It's not an easy thing to accept, but once you do, you're kinda stuck this way.

1. A non-vegan can live happily in a vegan household. My SO is non-vegan but, I do all the cooking for us so we have a vegan kitchen. I would be uncomfortable cooking and paying for animal products at this point and he knows better than to ask that of me. I would bet that you're a fantastic chef and will have no problem keeping your husband full and satisfied.
   
   
2. If you're comfortable using it then do so. But I warn you that it may desensitize you to eating/preparing animal products again or it'll make you feel disgusted. If possible, I would donate it to a local food bank or a friend.
   
   
3. Clearly, you care about your son so I don't think you will harm him. Keep a watchful eye and maybe contact your pediatrician for advice, there are plenty that are veg-friendly. I would also recommend following some vegan parent blogs.
   
   
4. Like all other weightloss or weight maintenance, if you're keeping an eye on your calories then you should be fine. You can easily keep carbs under 50%, but you may find that the volume of food you're consuming will increase quite a bit. Most people lose weight when going vegan so don't be surprised if that happens (just maybe don't add tahini to every meal like I did).
   
   
5. My best friend has IBS and it improved drastically after severely cutting down on her meat intake. I imagine that there will be an adjustment period (I had like 4 BMs a day and was cramping due to bloat for a couple weeks), but cutting out animal products could really help your IBS as well.. Only time will tell.
   
   
6. Yes, you can! I haven't frozen seitan for quite that long but it would be interesting to see how it goes. I imagine it would be fine though. Also this recipe for tofu nuggets looks really, really good. Cultured vegan cheeses will last quite a while and continually age in the fridge, Miyoko Schinner says they typically last about 100 days. But yes, you can freeze them if you don't use it in time.
   
   
7. Yess this is my jam right here. I read cookbooks like people read novels. It sounds like you would enjoy Isa Chandra Moskowitz. I absolutely love her book Isa Does It and I recommend it to everyone. Her other stuff is also wonderful (I'm sure amazon will show you the rest of her books in their recommendations)! Another one that I think you would enjoy is Miyoko Schinner's The Homemade Vegan Pantry and Artisan Vegan Cheese. After hearing her speak at VegFest it sounds like she has similar style: doing a lot of prep work beforehand so that doing the everyday meal making is simple. Lastly, I will recommend Plum Bistro's Plum: Gratifying Vegan Dishes. The restaurant is absolutely fantastic and while I haven't made anything in this book since I got it (because I am a little intimidated tbh), I have no doubt that you could get a lot of use from this with your culinary skills.
   
   I hope this was at least a tiny bit helpful! Good luck! :)

One problem that many new vegans seem to make is only thinking about veganism in terms of what they "can't have". So the first (really large) chunk of this comment is going to be about changing that mentality, not about your specific food dislikes (but we'll get to that).

> My motivation is purely ethical, the health benefits aren't really a factor for my decision

If that's why you're tying this, when you shift your thinking from focusing on how veganism is "restricting" your life, to thinking about the situation as being about "I get to make a choice today that gives me a little control over what happens in the world, that shows who I am and what I stand for", it can give you motivation to try to weather some of the obstacles or setbacks that might come up.

Now, that said, "motivation" is not necessarily the same thing as "practical life skills". You often need a bit of both to make attempted changes to your life sustainable and stick in the long term. We don't just want to you "weathering the storm"

> I've tried going meat free and made it about a week or two and gave up because I was just starving

for the rest of your life and doing this through some sort of great expenditure of willpower; it's important to try to make it as easy as possible to do, as well.

So how do you do this? You change the focus of your thinking from one of "This is restrictive. I miss X, Y, and Z, (animal product) foods. I'm hungry and I really miss ." to "There's really an abundance and diversity of plant foods out there. I'm hungry and I really miss , but there are so many fruits, vegetables, grains, nuts and seeds, legumes, etc., I can try, why don't I try something new?"

(Another note is that, even when there are situations or things that feel like restrictions, it can seem really counter-intuitive, but sometimes placing "limits" on what you use can do the opposite of what you think: it can open up a world of things you never considered, because it "forces" you to think in more creative ways.)

The world of vegan food is astounding: it's already immense and continues to expand. The substitutions or tricks that some vegan chefs have come up with are mind-blowingly creative. Everything from flaked hearts of palm crab cakes to sous vide tomato sashimi to besan omelettes: there's a vegan version of so many things.

Vegan food that doesn't try to replicate animal products is also diverse in its own right, because plants are diverse, flavorful, and interesting. There are thousands of edible plants; there are only a few animal we use for food in comparison.

One of the simplest substitutions to start with are plant milks: there are dozens of them now, which you may be able to find or make. Compared to the number of animal milks you can commonly get (likely only one, maybe two) there's more diversity in vegan food (and this makes sense, because plants are so much more efficient producers of calories than animals, wherever there's arable land, it's often going to be the case that we can grow a wider variety of plants than we can raise animals).

Spices and herbs are all vegan (they all come from plants, right?), and are so strong tasting that we use a tiny amount to flavor other food (even many animal products) with them.

You may have always known the things I just listed (and other things like it), but you're just not going to pay attention to them in these terms unless you "force" yourself to a little, by purposefully embracing and seeing in a positive light (or a shifted perspective) all the plant-based or nearly plant-based ingredients and dishes that do surround you already.

You don't have to use these exact recipes, especially with such specific food dislikes and when just starting out, but it can be helpful anyway just to see what's out there (and you may also be able to adapt some cooking techniques or dish constructions to ingredients that you do like). So take a quick look at some vegan cooking shows to give you more ideas (these tend toward the more gourmet side, if you're curious in trying to see this in a different way):

• Hot for Food
  
• The Happy Pear
  
• Peaceful Cuisine
  
• Good Eatings
  
  So don't just "restrict your diet" and resign yourself to never eating out again: look up some vegan restaurants! Don't just "restrict your diet" and try to "overcome" any cravings you get through willpower alone: learn some vegan substitutions:
  
  
• Beef, sausage: seitan, commercial vegan meat substitutes
  
• Bacon: Coconut bacon or Bac'n bits
  
• Heavy Cream: Cashew Cream
  
• Butter: Vegan Butter, margarine, or vegetable oil.
  
• Cheese: blended up nuts or other things with flavorings or gelling agents, different for different ones. Mozzarella, Ricotta, Feta, Parmesan, Fancy Cookbooks: 1, 2
  
• Eggs: For straight eggs. For baking with eggs, a bunch of different things depending on what you're making.
  
• Crab cakes: hearts of palm
  
• Tuna salad: mashed chickpeas
  
• Merangues: aquafaba
  
  Do you have to become the world's greatest gourmet vegan chef? No! I'm just listing these things to show some idea of what's out there. I'm just saying veganism doesn't have to be as restrictive as "I'm going to cut out these 10 things from my life, and that's it".
  
  You should be thinking: "I'm going to cut out these 10 things from my life because I disagree with them, but I'm going to add 10 things to my life I agree with. Heck, I'm going to add 100 things to my life that I agree with and want to support."
  
  Even just using google can be really helpful here. If you have a specific dish you want to make, don't just think "Okay I can't have Italian sausage any more, ever". Instead, google "simple vegan recipe" or "vegan substitute". Putting Italian sausage, or whatever else, in for the blanks.
  
  ------
  
  My comment has focused a lot on home cooking (even though it's definitely not the only way to get food), because it's particularly relevant to someone who has specific food aversions. When you cook your own food, you get to more carefully decide what goes in it and what doesn't, so it may be the route for you to go. Again, this doesn't necessarily have to mean gourmet home cooked food, there are some pretty simple vegan recipes out there.
  
  
• https://itslivb.com/category/recipes/
  
• http://thevegan8.com/
  
• https://minimalistbaker.com/
  
• http://www.thevegancorner.com/
  
• /r/vegangifrecipes
  
  The Vegetable Problem:
  
  Many people have trouble eating certain foods, especially some kinds of vegetables.
  
  > There are so many things I can't bring myself to eat, like onions, tomatoes, most peppers
  
  You can slowly introduce vegetables into your diet in a number of ways. You may want to start with ones that aren't green (carrots, sweet potatoes) and slowly move your way into the mild green ones (cucumber, celery, iceberg or romaine lettuce, snap peas, bunches of herbs like parsley, basil, dill) and only lastly move into the dark greens or particularly strong tasting ones (mushrooms, bok choy, broccoli, kale, spinach, beets). You can prepare them in many different ways besides boiling them, to change how they taste (try roasting, for example). If you really can't stand them, you can try methods to outright hide their taste or texture altogether, primarily through blending.
  
  Keep in mind also, that you don't necessarily have to eat absolutely every single vegetable in existence, to be a healthy person. You may be able to get away perfectly fine with never eating a handful if you really can't find a way to integrate them into your diet. All you have to do, is make sure you're getting complete nutrition from other sources (other foods, or supplements). It's a different topic (though it's one you'll want to set aside some time to learn about if you do go vegan), but here is a quick guide to vegan nutrition, and you can use an app or website like https://cronometer.com/ (or ask a doctor for a blood test) to track nutrition in the beginning.
  
  (More below)

There's two sides to the Game Designer coin: One is developing a good set of rules which are enjoyable, stable, and of appropriate complexity, while the other is creating a good physical prototype which can reasonably be used for heavy playtesting.

Developing a good set of rules is a vague and nebulous thing, and counterexamples can be found for virtually any advice someone gives you. There are a few constants, however:

• Make sure your game doesn't contain any false choices: If a player is given a choice, there should be strategic value in all possible options. Cake or death? It's not really a choice at all, is it? Similarly, if moving Admiral Reinhardt from his starting position overwhelmingly leads to his demise, there's not really a reason to move him at all, is there?
  
  
• Study some Game Theory, but don't get lost in its ivory towers. Game Theory can quickly transition from discussion of the interaction of game mechanisms and various game types into purely abstract mathematical concepts indistinguishable from a college-level Calculus class.
  
  
• Dabble in computer programming. This may seem completely unrelated, but a games rules are actually a system of logical instructions, and one of the most common problems with amateur game designers is that their game will literally "crash" with unhandled exceptions or edge cases. If you understand how computer programs work, this will help you create a stable ruleset, which you should strive for before you...
  
  
• Playtest. Repeatedly, often, and with a wide variety of people who do not know you personally. Take notes. Try to keep in mind who your target audience is: People who are primarily Monopoly fans aren't going to have favorable things to say about Puerto Rico or Agricola. Listen to your target audience, but do not feel compelled to change your game for every complaint. Try to be objective towards your own ideas.
  
  
• Revise. Playtesting will always highlight problems, from the minor to the game-breaking. Sometimes you can fix things with just a new line of text in the rulebook, the addition or subtraction of some tokens, or changing the specific effect of a card or board space. Sometimes you will have to take the whole thing apart and start from scratch. Try to cast your net as wide as possible: A single rule which catches 12 problems is better than 12 smaller rules that catch 1 problem each.
  
  Keep bouncing back and forth between the playtest and revise stages until your target audience is pleased with the game.
  
  On the physical prototype side of things:
  
  
• Pawns - Don't be afraid to cannibalize existing games, or use off-the-shelf materials from Dollar Tree or similar stores. Shaped erasers, beads, or just cheapo chess pieces colored with magic marker can work fine for virtually any kind of pawn in a prototype.
  
  
• Cards - Thanks to places like ArtsCow, these are now the easiest part to get at factory quality. Failing that, print your cards on standard 8.5"x11" paper, cut to size, and place in a protective card sleeve with a regular playing card to add stiffness.
  
  
• Non-Modular Boards - Typically, boards don't actually require much thickness in order to be functionally playable. I tend to print on multiple 110lb cardstock sheets, trim to size, then use Post-it notes on the underside to hold it together while playing.
  
  
• Modular boards and tiles - This is perhaps the most tedious part, and it gets harder the more complicated your tile shapes are. The quickest way is to print on standard paper, glue to foamcore or chipboard, and trim to shape. For something closer to factory quality, print on 110lb cardstock, then glue the printed cardstock on top of 5 other sheets of cardstock. This will create a tile roughly the thickness of Settlers of Catan tiles. For higher print quality, you can print your graphics through a photo printing service (such as through your local Walgreens or Rite Aid), and use that as the top layer. If you're feeling particularly ambitious, purchase a Xyron Wishblade, and use it to cut shapes out of cardstock. It won't cut things much thicker than 110lb, though, so you'll still have to glue layers together for thicker tiles.
  
  
• Boxes - Strictly speaking, as a game designer, your prototype's box should be purely functional - Large enough to contain the game, and with enough marking to clearly identify the game within your collection. Tackle boxes and bead craft storage boxes are often good candidates for game prototype storage. If you have lots of playing cards, check the sports cards/collectible cards section of your local Wal-Mart type store: They should have multi-compartment card storage cases.
  
  As for actually getting your game published, that's a whole other matter.
  
  Some recommended reading: Sid Sackson's A Gamut of Games is not only a good collection of simple games designed by one of America's most innovative game designers, but also a fascinating look into the thoughts and methods behind the creation of those games. The Game Inventor's Guidebook is also good reading, and contains interviews with industry people - it's not completely up to date, however, and some of the interviews are more about a game as a product (A fast-selling game is "better" than a slow selling game), rather than concepts regarding balance, strategy, complexity, or innovation. Similarly, Paid to Play: The Business of Game Design gives some good insight into the industry in general.

Hello, and welcome to /r/tabletopgamedesign!

I can see in the comments that you are keeping your idea intentionally close the vest. You don't need to worry about people "stealing" your ideas - that really doesn't happen for three reasons:

• Everyone already has their own ideas they care more about. I'm not going to bother stealing your idea when I already have fifty-billion of my own.
  
• The hard work is everything that comes after the idea. Game ideas are a honestly a dime a dozen, but taking an idea and chiseling away and polishing it until it's a finely tuned machine is the real challenge.
  
• You literally cannot copyright game mechanics. I could release a game that is mechanically identical to Risk but used my own unique art and assets, and could probably get away with it. But, nobody would buy it, because Risk exists.
  
  Eventually, you will need other people to help make your game into a reality, whether it's working with a publisher, a manufacturer, or even emailing your art to staples@printme.com to print them at your local store. Careful! A rogue Staples employee / aspiring game designer might steal your stuff! /s
  
  If you really don't want to share, nobody here can force you, but the quality of advice we can provide will be much lower. FWIW, I'm not just walking the walk - I have a website for my game, IntraSolar that anyone can visit and download the rulebook for. I'll also be releasing a print-n-play version sometime soon!
  
  ---
  
  My #1 piece of advice, however, is that nobody will design your game for you. Game design itself is not a game in that there are no set rules, pieces, or paths. Your path is your own, and will be more rewarding if you take initiative and purposefully move down it, rather than waiting around for someone to guide you.
  
  For now, I can at least share with you some very high-level information that should help get you started. Looking at your user history, I'm going to assume that you have no-to-little experience with tabletop gaming, but this also could be a completely incorrect assumption.
  
  

  Books to Read
  

  
  

• Building Blocks of Tabletop Game Design by Geoff Engelstein.
  
• The Game Inventor's Guidebook by Brian Tinsman
  
• Probably most books on this page.
  
  

  Games to Play
  

  
  I'm going to recommend some boardgame staples. Many of these games are older, but all of them have been very well received in the boardgaming community and have valuable lessons to teach if you haven't played them.
  
  There are many other great games out there, many of which are heavier than this, but considering that you are (likely) new to the hobby, this is a great starting point.
  
  

• Seven Wonders
  
• Pandemic
  
• Dominion
  
• Splendor
  
• Secret Hitler
  
• Mysterium
  
• Sushi Go!
  
  

  Podcasts to Absorb
  

  
  You can also find them on iTunes, Spotify, or wherever you get your podcasts.
  
  

• Ludology
  
• Shut Up & Sit Down
  
• Heavy Cardboard
  
• Board Game Barrage
  
  

  Blogs to Follow
  

  
  

• Boardgame Geek's Blog
  
• The Geek Weekly
  
• Meeple Like Us
  
• Meeple Mountain
  
• Punchboard Media
  
• Stonemaier Games' Blog
  
• Pandasaurus Games' Blog
  
  

  Creators to Watch
  

  
  These last two are more videogame-focused but still contain relevant & great ideas / discussions.
  
  

• Shut Up & Sit Down
  
• Board Game Geek
  
• Watch It Played
  
• Game Maker's Toolkit
  
• GDC
  
  ---
  
  There are so many other great games and resources out there that I couldn't possibly hope to put together a comprehensive list, but these are my top picks for beginners. I frequently listen / watch / read many items on this list myself on a daily basis.
  
  Good luck on your journey, and I hope you open a window into your prototype soon!

If you ever feel adventurous try this book for cheese otherwise the Daiya blocks are tasty. Cashew cheese is easy to make and super tasty

Quick foods:

Rice, beans, potatoes. These things can be eaten cold even, and are super easy to prep in bulk.I'm cooking 2 cups of brown rice as I type this, and when I leave for work I'll start a crock pot of black beans. I regularly bring potatoes with salt on long bike rides, and eat them cold. You can put anything inside a tortilla and it'll taste good. Beans, seitan, tofu, rice avocado, spinach, etc.

Peanut butter and banana sandwiches, agave, jelly, really whatever.

Green veggie and fruit smoothies are an easy portable, and nutritious breakfast.

Fruit, carrots, nuts are all easy snacks.

Chickpea "tuna" is delicious and easy to prep.

Oatmeal is filling, cheap and easy.

Pasta is easy. Start with whole grain, or a hardy gluten free pasta. I have some chickpea protein pasta right now for instance. Red sauce, maybe throw some textured vegetable protein in there.

Frozen vegetables are easy to prep.

The cheapest, dry shelf stable foods are generally vegan. They are also normally available anywhere.

If there's a specialty vegan item that you want there's always amazon. I bought chickpea flour there awhile ago.
Peas and franks red hot is actually pretty delicious.

Hooray! I love cookbooks!

• Forest Feast is great for those veggies & entertaining
  
  
• A subscription to Cook's Illustrated
  
  
• A solid cookbook - Smitten Kitchen
  
  
• Anything by Yotam Ottolenghi but I particularly LOVE Plenty.
  
  
• The god of pastry Thomas Keller's Bouchon Bakery
  
  
• David Chang's momofuku, his pastry chef Christina Tosi's milk bar,or a subscription to his magazine Lucky Peach
  
  I don't know if they're into making ice cream, but it's really easy and fun:
  Jeni's Splendid Ice Cream, The Perfect Scoop, and Ample Hills are all great.

For eggs I recommend skimming through here. The majority of the time I just use some soy milk and a bit extra baking powder/ soda and it typically serves me well.

If you're interested in eggs for more of an egg centric dish (scrambled eggs for example) I will recommend tofu and getting your hands on some black salt as it really does impart the flavor of egg into a dish.

Butter- you will find just about every recipe book and food blog will espouse the wonderfulness of Earth Balance. So there's that :) But sometimes coconut oil can be a nice alternative, especially if a buttery taste isn't super-duper important for you, but you'd like some sort of flavor. We made a cheesecake the other day and used coconut oil for the graham cracker crust with lots of success. If I make bread and the recipe calls for butter, I will often just use coconut oil.

I usually do my own thing when it comes to veganizing recipes, but with baking some times I do like to trust people who have worked out a recipe. For cupcakes for example, I am a big fan of these. If she can win Cupcake Wars, I shall trust her ability to make a cupcake that can be confused with one with animal products!

For cheese, many people recommend The Uncheeze Cookbook. Or Daiya (which is unfortunately so darn expensive where i live). Nutritional yeast is an option- my go to "queso" recipe is this one, which is quite good. Or I've made some "Goldfish crackers" with nutritional yeast that turned out quite nice.

For honey, it really depends on what you're doing it for. As some one else said, agave is a good option (I buy mine on Amazon as a subscribe and save option and get it at a reasonable price), but you might find that maple syrup works for what you're doing it for.

One of the main things you'll have to keep in mind with all of this is, a lot of these things are going to substitute, but not directly replicate. Throwing applesauce instead of egg into a recipe is going to change the texture. Earth Balance is not butter and is not going to produce cookies that have the same taste and texture as butter. Agave doesn't taste just like honey, but you can use it in a similar way (I make a pretty tasty vegan "honey mustard" with agave and no omnivore has none the difference!) But, that doesn't mean that they are unpleasant or bad, just that it's important to manage your expectations and realize that different isn't necessarily a negative.

35 grams of salt :)

In baking one should ALWAYS weigh ingredients, the most important tool in a bakeshop is a scale. Your final product will taste the EXACT same every time if everything is weighed. For home use you just need a little scale, I use this little guy at home.

Most home bakers hate weighing eggs and find it ridiculous so just keep this simple rule in mind. 1 large egg = 50g. So 2 large eggs for every 100g needed.

The reason for weighing literally everything over using cups, teaspoons and other volumetric amounts is definitely well worth reading into as well. Pretty much every book worth its weight will be done in with weights instead of volume and will have a section explaining why. But essentially with baking its chemistry, everything is done to cause a specific reaction and that reaction is done to a certain degree in the end product.


EDIT: If you want some cookbooks I made a post previously about what I recommend for people depending on what they are into making, so I'll post that up in here

Bibles

• Baking Bible
  
• Cake Bible
  
• The Pie and Pastry Bible
  
  Bread
  
  
• Beard on Bread
  
• Bread
  
• Bread Baker's Apprentice
  
• Flour Water Salt Yeast
  
• Josey Baker Bread (I just genuinely like this guy tho lol)
  
• All of the Tartine books (just get all of them, Chad is the man when it comes to bread)
  
  Caramels/Candys/Ice Cream
  
  
• Ample hills creamery
  
• Artisan caramels
  
• Chocolates & Confections
  
• The Sweet Book of Candy Making
  
• Sweet Cream And Sugar Cones
  
  Jack of all trades
  
  
• Baked Occasions
  
• Baker's four seasons
  
• Flour
  
• Flour Too
  
• Model Bakery Cookbook
  
• Momofuku Milk Bar
  
• Ovenly
  
  Pastry/Pies
  
  
• The Art of French Pastry (this is one of my all time favorites)
  
• Creative Eclairs (whole set is great for beginners to intermediates)
  
• First Prize Pies
  
  Textbooks
  
  
• Baking and pastry
  
• On Baking
  
  
  I'm sure I am leaving out a bunch of great ones but if I had to suggest just 1 to anyone it would DEFINITELY be The Art of French Pastry. Best for somebody who has done basics already and looking to try a little more. Even as a professional baker I find myself coming back and just reading the little spots like how he burned himself on his caramel. Great, great book!

Sorry for no metric units :( . I only use metric for weighing things, but I don't weigh stuff for ice cream.

Protip: I never bother with all that milk + cream nonsense. I just use half & half for all the dairy. It's fine.

David Lebovitz's book is pretty great. His beer chocolate ice cream is the bomb and makes me look good at parties. I make it with Guinness Extra Stout and Lindt milk chocolate, which has barley malt in it. (You could also just add some malt and use any old milk chocolate, I guess.)

Max Falkowitz posted a bunch of ice cream recipes when he was at Serious Eats, and I've found his recipes to be reliably delicious. His peanut butter honey recipe and his sesame orange recipe are both pretty great. I've been meaning to try his white chocolate ginger shortbread recipe, but I haven't gotten around to it.

Here are two recipes I make a lot. The salted caramel is based on the one in Molly Moon's book, and the bourbon is based on a Humphry Slocombe flavor. (C=cup, T=tablespoon, t=teaspoon)

Salted caramel ice cream (Serve with crumbled Oreos on top!)

• 1/8t lemon juice
  
  
• 1.5C sugar
  
  
• 1T butter
  
  
• 3C H&H
  
  
• .85T kosher salt
  
  

1. Add lemon juice and sugar to saucepan. (Use a large enough saucepan that the sugar is in a thin layer; otherwise caramelizing is a pain.) Caramelize sugar until dark brown.
   
2. Add butter and stir.
   
3. Add H&H in small portions, stir in, keep going until gone.
   
4. Add salt.
   
5. Churn
   
   Bourbon ice cream
   
   

• 3C H&H
  
  
• 5 egg yolks
  
  
• 1t salt
  
  
• 1C sugar
  
  
• 1t vanilla
  
  
• .25C bourbon
  
  

1. Add the egg yolks, 1.5C dairy, sugar, and salt to a saucepan. Cook the custard until it hits 170 Celsius.
   
2. Strain the custard into a bowl to remove solid egg.
   
3. Add the rest of the dairy to cool off the custard.
   
4. Stir in the vanilla and bourbon.
   
5. Churn.
   
   (Edited a bunch of times for formatting)

I got my gf the same ice cream maker last xmas, and we use it all the time. i think we had one batch that was too hard, and its because i didnt follow the recipe, and therefore made it in a way that it set too hard.

first, 15 minutes isnt long enough, we usually let our ice cream go for about 25 minutes. we do not prechill our mix, but we also dont heat it, except for the one time we made chocolate. so maybe the difference is the prechilling, but even when we did that, we went for 25 minutes.

second, add a little liquor, OR vanilla extract if you have the pure shit made with liquor. my gf makes her own by soaking a bunch of vanilla beans in vodka, we always add that. it not only gives a little flavor to make it taste a little more rich, but it helps keep the ice cream from solidifying as much in the freezer.

third, that sounds like A LOT of eggs. we usually use two or three, that could be part of the difference maker here.

fourth, get the ben and jerry's recipe book from amazon. its the shit, it has all kinds of great recipes. and in a lot of cases it has the reasoning behind making certain things a certain way.

hopefully that helps some. we have been making consistently good ice cream in ours, and it always sets just right. if you have any more questions, just ask.

I highly recommend that you buy "The Perfect Scoop" by David Lebovitz. (Amazon link here) It has a ton of amazing ice cream recipes, as well as recipes for sorbets, sherberts, frozen yogurts, toppings and mix-ins.

To get you started though, here's an ice-cream roundup from one of my favorite (and most reliably good) food blogs. Several of the recipes are from the book I recommended including the chocolate and vanilla, which are both amazingly good and a great place to start.

Ice-cream making is so much fun, and really easy - it's my favorite treat to make during the summer.

I would snag this most excellent book of ice cream recipes.

http://www.amazon.com/Jerrys-Homemade-Cream-Dessert-Book/dp/0894803123/ref=sr_1_1?ie=UTF8&qid=1347902019&sr=8-1&keywords=ben+and+jerry%27s+ice+cream+recipe+book

You'll probably after the third or fourth batch find yourself inventing flavors but the intro to the book covers some pretty good basic recipes for sherbet, and the different types of bases for normal ice cream. One of the random things I learned from this book was that just about any fruit will taste more like its self if covered in lemon juice and sugar for a few hours.

You can also pick up an ice cream machine for pretty cheap from Amazon. I would recommend getting the stand mixer attachment if you have a stand mixer, if not keep in mind that any of the salt free ones, including actually the stand mixer attachment require that the bowl be frozen for 12 hours before use. Practically this limits the machine to one batch of ice cream a day.

Hello! SO I personally am a vegetarian, but my significant other is a vegan and I eat and cook only vegan at the house, alongside that I work at a 4.8 star restaurant in my town and am inches away from getting soux after climbing up the ranks. The official fine dining training helped me exponentially in refining and learning basic and advanced culinary skills that I can implement at home with a plant based diet. As far as references I would consult a large number of gourmet vegan cookbooks and learn the skills at home yourself, after purchasing books like 'Artisinal vegan cheese'
https://www.amazon.com/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830

and my all time favorite cook book, the vegetarian flavor bible
https://www.amazon.com/Vegetarian-Flavor-Bible-Creativity-Vegetables/dp/031624418X/ref=sr_1_1?s=books&ie=UTF8&qid=1505111621&sr=1-1&keywords=vegetarian+flavor+bible

and learn enough skills in cooking things like seitans and fake cheeses, you can start looking at more contemporary cookbooks about vegetarian cuisine and just sub out the non vegan items with a vegan substitute
I absolutely agree that seeking out a vegan chef and working in their kitchen is the best way to learn good cooking, but in the town I live in, the only vegan restaurant is ran by an asshole so I had to aloft to a omnivorous restaurant, and yes I do have to taste dishes made with meat, but I aspire to veg/vegan place further down the line that could trick any omnivore!

I have a few ice cream cookbooks that I love - you can probably find a handful of recipes from them via Google and food blogs.

David Lebovitz's The Perfect Scoop. A lot of his recipes use an egg custard ice cream base - the recipes I've tried were delicious and really rich. He also has a lot of non-egg recipes and sorbets, plus recipes and suggestions for mix-ins. It's a good mix of more traditional flavors and some interesting/gourmet ones.

Jeni's book is another one that I've seen highly recommended. I've had it for awhile but just tried one of the recipes recently, and I loved it. Her recipes uses cornstarch instead of eggs, plus a few other tricks, and the recipe I made was REALLY good - perfect texture for scooping, and really tasty. Her recipes veer a little more towards the unusual, but there are some classics in there also and some sorbets, frozen yogurts, etc.

The sausage food is a hard seitan, which is a vegan protein made out of wheat gluten. It was fantastic, but one of the harder seitan recipes I've made, so I wouldn't start with this one if you don't have experience. The cheeses are cultured cashew cheeses from this cookbook, and I've posted some recipes above.

If you want any help with your transition, feel free to reach out! I've helped a lot of my friends and even a few internet strangers with their transition to veganism, and am happy to answer questions; tailor shopping and recipe lists to your budget, tastes, and cooking experience; provide resources; or just shat about anything related to veganism and animal rights. Letting go of those last few things is easier than you think!

To start, you are not alone in this. For many vegans, cheese is the hardest one of all to give up. A quick search of any vegan/vegetarian forum will quickly drown you in endless number of threads on this topic.

In my 6 years of experience as a vegan, there really isn't any real replacement for cheese in terms of cravings. When it comes to cheese, it naturally contains a number of compounds that are are addictive in their nature, such as high concentrations of anesthetics to calm calves. This along with the high amounts of fat, B vitamins, calcium, and phosphorus make it really easy to body to get addicted to it and substitutes that are missing these things just don't satisfy the craving - especially for women who often need higher amounts of the minerals that it is rich in.

The best alternative I have found in terms of taste, texture, and cravings has been Daiya.

If you want to go the more homemade route for cheese, most vegans turn to recipes in the Uncheese Cookbook by Jo Stepaniak (http://www.amazon.com/Uncheese-Cookbook-Creating-Dairy-Free-Substitutes/dp/0913990426).

In terms of avoiding products that have cheese as an ingredient, it is difficult to say the least. Eggs are hard as well. If you live in the western world and decide to go vegan, you will need to steel yourself for the honest to godless truth that you will need to give up most packaged/prepared foods and most mainstream restaurants. Nowdays, virtually everything that comes prepared is laced with eggs, dairy byproducts(Whey, Casein, Lactose, etc), gelatin or other bone products, and meat byproducts. Also it has been my personal experience when I first went vegan, that I tried as many others have, to simply eliminate those products and products containing them from my diet without finding nutritional equivalent first. Often when you see people going "I tried vegan, but it just didn't work for me" was because of this. Do this, and you will become nutritionally deficient. You will end up just feeling starved and your cravings for things like cheese will be ten times worse. It is really important to build a recipe inventory of a few core things that will keep you nutritionally healthy and then work from there.

Alternative markets such as New Seasons and Whole Paycheck-err... Foods are your best friend. Also places like the health food section of Fred Myer/Kroger's have many items that are free of animal products.

I had the same problem when I became a vegan a few years ago so I went searching for vegan cheese recipes. I was actually surprised by how easy many soy and nut based vegan cheeses are to make, and I ended up putting together three ebooks with recipes from vegan cheese dips and sauces, to spreadables, cheesballs, to hard vegan cheeses for melting and slicing. I recommend people start with a cheddar dipping sauce - super quick and easy to make and delish over veggies or with pasta. You can find the collection at Plateaterbooks.com and I just went ahead and created a coupon code that will get Reddit readers a 20% discount. Just use the code "GetItReddit123" at check out, and do let me know your favorite recipe if you do. (You can also find them at Amazon, but no discount there).

I would also highly recommend Miyoko Schinner's Artisan Vegan Cheese cookbook. Her recipes are more on the gourmet side of cooking, more advanced cooking/complicated, but she has some amazing recipes!: http://www.amazon.com/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830
Enjoy!

While I have not personally made much gelato or sorbet, my boyfriend is a pastry chef who makes the best ice cream and sorbet I've ever had, and he swears by this book: The Perfect Scoop by David Lebovitz of Chez Panisse.

Also, one of the "tricks" that my bf uses that makes for a really wonderful flavor is steeping his ice cream base overnight before spinning. It makes a huge difference, especially in herb and spice-based flavors. That's all I can think of for now, best of luck!

Socks is incredibly nice to get. I also enjoy any running material....if he's newer to running then perhaps the following books (which are super cheap) would interest him:

1. Feet in the Clouds
   
   
2. Eat and Run
   
   
3. Born to Run
   
   There's plenty of others....but a good read is nice after a nice run.

Lactose intolerant vegetarian here. The best cheese subs are the ones you make at home, the stuff in the bag isn't good. I make dairy free ricotta from tofu and cashews that is pretty good (there are several recipes for it, tweak until you find what you like) as well as cheeze sauces and "mozzarella" made from cashews

If you want to expand your nut cheezes, this book is very good: https://smile.amazon.com/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830/ Miyoko's cheezes are the few I will buy at the store.

Nutritional yeast does work well, I would also consider mellow miso paste. It gives a that cheesy flavor and also adds some umami.

I'd recommend reading this: Eat & Run by Scott Jurek. He is a vegetarian ultra-marathoner, one of the best of the very best. You'll definitely find some input there!! Good luck!

A few books that, while more geared towards finding a publisher than what you need to do to publish games yourself, probably still have some good information about the business for you, especially the first one:

• The Toy and Game Inventor's Handbook
  
  
• Paid to Play: The Business of Game Design
  
  
• The Game Inventor's Guidebook
  
  You could also try contacting someone who had a successful and shipped Kickstarter. They're probably more approachable than a major company, and they probably do things on a more budget-conscious level than some of the larger companies, which should make their advice pretty valuable for you.
  
  Good luck!

OP, can you clarify what you mean by "I've been given a tight deadline of 3-4 months to provide the game for printing." Who's giving this deadline, and why is this deadline a thing?

BTW, totally cool about the lack of experience. We all start there. Many of these questions have been answered (at least partially) in this sub and on awesome blogs around the internet.

So, to partially answer a few of your questions:

2: design is mile 19 of the marathon, and may not be important at all unless you're Kickstarting it. Publishers will likely use their own artists (though to your credit, having art may put you ahead of the game since that's less work for them to do.

3: This is where playtesting over and over again is necessary. Beyond that, fifth grade math FTW – if this card is in the deck X times and the deck is Y big = X/Y.

4: I started with maybe $20 worth of games from a second-hand store (mostly for the pawns, dice, etc.), some index cards and sleeves, and Sharpies of different colors. Get the mechanics and fun right, worry about the design later.

5: This varies by game – how much luck / strategy is appropriate?

6 and 7: Somebody can probably write a book to answer this one. At least one is worthy reading: https://www.amazon.com/The-Game-Inventors-Guidebook-Role-Playing/dp/1600374476

It's very regional right now. If you're in the states you have the most options.


Daiya is good for melty things, but you wouldn't serve it on a cracker. For that you want a cultured nut cheese. I can't recommend from experience because I can't buy the major ones where I live.

I make my own though and it's amazing. 1000x better and cheesier than anything I've tasted before. It's a bit of a process, but if you like kitchen projects it's very rewarding.


http://www.amazon.com/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830

there are many vegan cheeses that are fantastic - see Miyoko brand and follow your heart. Nut based ones are better in that they are less oily and processed. You can easily make gourmet vegan cheeses that will impress any omnivore w/ her book.

https://www.amazon.com/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830

There is a product called Vegg - they have an egg replacer and one that is a yolk replacer. Both are excellent. You can make french toast that is insanely egg-like w/ the yolk product.

If you like ultra books, you should definitely read Eat and Run by Scott Jurek. He was also extensively mentioned in Born to Run. It's a good book, and if you enjoyed Born to Run, you'll definitely enjoy this. Running on Empty is another good ultra book.

I have an artisan vegan cheesemaking book by a woman named Miyoko Schinner. She has a good line of vegan cheeses in stores. She actually cultures her cheeses and has several aged cheese recipes as well.

I bring this up since you mentioned cheese making is a passion of yours. It might be fun for you to play with artisan vegan cheese making, and your background would allow you to easily tweak recipes to make cheeses you actually enjoy.

Miyoko has published 2 books with cheese recipes in them. I bought both books and got them signed AND tried many of the cheeses at her book signing party in NYC a couple months ago.

Artisan Vegan Cheese

The Homemade Vegan Pantry

Many/most of the cheese recipes are made from cashews and other nuts, and require some ingredients most of us have never heard of. I went through and found the recipes I want to try (all of them!) and rounded up all the ingredients (amazon for the obscure stuff).

In the cheese book there are 2 different Mozz recipes, one is meant to be for a fresh mozz type cheese (tried this one at the party, was just like the original and so delicious), and the other is more for melting like on pizza.

So far from the pantry book I have made Squeeze Bottle Yellow Mustard (perfect, but strong!) and the Oil Free Eggless Vegan Mayo. 2/2 both are great.

I had to change my plan about trying one of the mozz recipes today; still have some store bought cheezes I'm trying to use up, also have too much other stuff to do.

If you're looking for books, I would really recommend "Mastering Artisan Cheesemaking" (http://www.amazon.com/Mastering-Artisan-Cheesemaking-Home-Scale-Producers/dp/1603583327).

I have this book as well as "Artisan Cheese Making At Home" (http://www.amazon.com/Artisan-Cheese-Making-Home-World-Class/dp/1607740087).

I must say, I much prefer the former; it contains tons and tons of science that the second one doesn't get into. I don't think its abundance of information is crippling, though - I found it easy enough to skip over the parts that were too technical at first, starting out with some of the easier cheeses; but when I started understanding the basics, there was more in-depth material to look through.

Also, the recipes in the first book are more like general guidelines that help define the style of the cheese while affording you more creative control. The recipes in the second book are much more rigid and, I thought, less intuitively organized. (For example, in the first book, there is a section on white mold-ripened cheeses, which are all pretty similar in fundamental ways. In the second book, the cheeses are lumped into "Easy", "Intermediate", etc, which I don't find as useful an organizing principle.)

Write a polite letter to the manager of your grocery store and ask if they'll order some Daiya blocks (NOT shreds... the shreds are weird) and Chao slices. Daiya flavors I've tried are cheddar and smoked gouda... both very good. Also, check out Miyoko Schinner's online cheese store. She also has some great cookbooks every vegan should have... The Homemade Vegan Pantry: The Art of Making Your Own Staples and Artisan Vegan Cheese. I know you specifically mentioned store bought but here is a great recipe for vegan parmesan I make all the time. Making some today as a matter of fact. Helpful hint: make your own coconut cream (way cheaper) and use a rotary or electric grater on the finished product instead of grating it by hand... otherwise the coconut oil/cream will make it melt from the warmth of your hands.

The Perfect Scoop is by far the best ice cream book out there. I've made most recipes from that book and every one is delicious.

As far as ice cream makers go, I have the attachment for my Kitchenaid and it works great.

Ah, for candy making you'll want a special candy making thermometer. It's typically an alcohol type thermometer that clips to the side of your pot, not rocket science.

But for instant read, the Thermapen is definitely the gold standard. It reads damn near instantly, has a small probe tip, and is super accurate in a wide variety of temperatures. But it's about $100, for a thermometer. There are lot of off brand instant read thermometers that will serve 99% of home cooks perfectly well, I had a President's Choice (Canadian equivalent of Kirkland brand) that served me well for years.

For cheese making, this book is absolutely the one I would suggest: http://www.amazon.com/Artisan-Cheese-Making-Home-World-Class/dp/1607740087/ref=sr_1_1?ie=UTF8&qid=1411353978&sr=8-1&keywords=artisan+cheese+making+at+home The author is also very responsive on email to any questions.

Not a blog, but if you want to dive right in to the technical aspects of ice cream formulation, the Ice Cream E-Book is a good place to start. If you want a good source for reliable recipes, you won't go wrong with Jeni's or The Perfect Scoop.

Get yourself an ice cream maker and then make Kahlua Coffee ice cream in 2 hours with this uber simple recipe. Get tipsy and eat ice cream!

I absolutely love my ice cream maker. I got it for $40 at Costco and use it a few times a week. I particularly like making fruit sorbets...I get a different fresh variety at the farmers market every weekend, and I experiment with adding fresh herbs...my sage peach sorbet was to die for!

Bonus: This Ben and Jerrys ice cream cookbook is excellent!

Oh yes, it was amazing, I must say. I get all my recipes from Jeni's Splendid Ice Creams cookbook, and the bases lend themselves really easily to adaptation. She even has a recipe for sweet potato with torched marshmallow ice cream!

Haha sorry to put it that way but I'm glad you agree. I'd start by looking at your cream. 35% should be max. And whole milk should be fine if that's the case. If you're serious about learning the how and why, you should get this book:

https://www.amazon.com/Hello-My-Name-Ice-Cream/dp/0451495373

And get a scale if you don't have one already. My go to recipe is based on this one from Alton Brown:

http://www.foodnetwork.com/recipes/alton-brown/vanilla-ice-cream-recipe

Happy Churning!

I found the recipe on the Amazon's website for the book link.

I've tried to reproduce it here...

Featured Recipe: Brew-Curds Cheddar

Makes: 2 pounds

Milk: Pasteurized whole cow’s milk

Start to Finish: 4 to 6 weeks: about 5 hours to make the cheese; 13 hours to press; 1 to 2 days to dry; 4 to 6 weeks to age

Ingredients

• 2 gallons pasteurized whole cow’s milk
  
• 1/2 teaspoon Meso II powdered mesophilic starter culture
  
• 1/4 teaspoon liquid annatto diluted in 1/4 cup cool nonchlorinated water (optional)
  
• 1/2 teaspoon calcium chloride diluted in 1/4 cup cool nonchlorinated water
  
• 1/2 teaspoon liquid rennet diluted in 1/4 cup cool nonchlorinated water
  
• One 12-ounce bottle dark ale or stout at room temperature
  
• 1 tablespoon kosher salt (preferably Diamond Crystal brand) or cheese salt
  
  Instructions
  
  

1. Heat the milk in a nonreactive 10-quart stockpot set in a 98°F water bath over low heat. Bring the milk to 88°F over 10 minutes. Turn off the heat.
   
   
2. Sprinkle the starter over the milk and let it rehydrate for 5 minutes. Mix well using a whisk in an up-and-down motion. Cover and maintain 88°F, letting the milk ripen for 45 minutes. Add the annatto, if using, and gently whisk in for 1 minute. Add the calcium chloride and gently whisk in for 1 minute, and then incorporate the rennet in the same way. Cover and let sit, maintaining 88°F for 30 to 45 minutes, or until the curds give a clean break.
   
   
3. Still maintaining 88°F, cut the curds into 1/2-inch pieces and let sit for 5 minutes. Over low heat, slowly bring the curds to 102°F over 40 minutes. Stir continuously to keep the curds from matting together; they will release whey, firm up slightly, and shrink to the size of peanuts.
   
   
4. Once the curds are at 102°F, turn off the heat, maintain the temperature, and let the curds rest undisturbed for 30 minutes; they will sink to the bottom.
   
   
5. Place a strainer over a bowl or bucket large enough to capture the whey. Line it with damp butter muslin and ladle the curds into it. Let drain for 10 minutes, or until the whey stops dripping. Reserve one-third of the whey and return it to the pot.
   
   
6. Return the whey in the pot to 102°F. Place the curds in a colander, set the colander over the pot, and cover. Carefully maintaining the 102°F temperature of the whey, wait 10 minutes for the curds to melt into a slab. Flip the slab of curds, and repeat every 15 minutes for 1 hour. The curds should maintain a 95°F to 100°F temperature from the heated whey below and continue to expel whey into the pot. After 1 hour, the curds will look shiny and white, like poached chicken.
   
   
7. Transfer the warm slab of curds to a cutting board and cut into 2 by 1/2-inch strips, like French fries. Place the warm strips in a bowl and cover completely with the brew. Soak for 45 minutes. Drain and discard the brew. Sprinkle the salt over the curds and gently toss to mix.
   
   
8. Line an 8-inch tomme mold with damp cheesecloth. Pack the drained curds into the mold, cover with the cloth tails, set the follower on top, and press at 8 pounds for 1 hour. Remove the cheese from the mold, unwrap, flip, and redress, then press at 10 pounds for 12 hours.
   
   
9. Remove the cheese from the mold and cloth and pat dry. Air-dry on a cheese mat at room temperature for 1 to 2 days, or until the surface is dry to the touch.
   
   
10. Wax the cheese (see page 28) and ripen at 50°F to 55°F and 85 percent humidity for 4 to 6 weeks, flipping the cheese daily for even ripening.
    

There's no better time to be vegan than now. There are so many products easily available that weren't even five years ago. The transition will get even easier the longer you stick with it. Really, it seems like you need something to get you fully committed. Watch some vegan documentaries like Cowspiracy and Earthlings. It'll give you the willpower you need to move on from your old diet. Eventually it won't matter what others think or say.

If you're looking for a cheese replacement, try this https://www.amazon.com/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830/ref=sr_1_2?keywords=miyoko+cheese&qid=1566034413&s=gateway&sr=8-2

I've had the store bought cheese Miyoko's makes and it's incredible.

For half and half, do you use it for coffee? I recommend Silk creamer, the others I've tried aren't as creamy.

We use the ice-cream maker all the time. Best gift ever.

For recipes, my wife loves Jeni's Splendid Ice Creams at Home. They're just the right volume for the KitchnAid maker.

Thanks for the question.

I am learning to cook more and more everyday. At the moment, I am going through the best book on ice-cream available called The Perfect Scoop by David Lebovitz.

The dishes I'm most proud of are my Pork/Veal Lasagne, home made pizza, and a Mac and Cheese recipe from Jamie Oliver that never fails to impress.

By far the best resource:

http://www.amazon.com/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830

The author's company sells vegan cheeses commercially and they are considered, along with Kite Hill, the best available.

It is easier to make a vegan cheese sauce than vegan cheese per se. Most are based on cashews. This one also uses the fact that potatoes get gluey when blended (usually a negative) to improve the texture.

http://www.seriouseats.com/recipes/2014/02/gooey-vegan-nacho-cheese-sauce-recipe-food-lab.html

niccig is right, protein is important. I am vegetarian and run about 50km a week, preparing for my second half-marathon (and eventually a full, next Spring). My recover time after a long or fast run has improved drastically since cutting junk food, fast food and meat from my diet (about 4 months ago). Cut the processed and "dirty" food and stick to fresh, organic, "clean" food and you will improve. Also, read Eat & Run (http://www.amazon.com/Eat-Run-Unlikely-Ultramarathon-Greatness/dp/0547569653). Best of luck!

I love it. I make ice cream fairly regularly and this one has been so incredibly easy to use. I am even thinking about getting a second bowl to go with it for those times where I want to have two flavor options for when guests are over.

If you are looking for some new recipes, I really love Jeni's recipes. They all follow the same method, so once you have it down it's fairly easy to quickly whip up a batch and to even create some of your own flavors. Here's a link to her book.

For $50 you can get one of these and make it way easier on yourself. I have one and it works great. I also recommend the Ben and Jerry's recipe book. Best blueberry ice cream I've ever had.

https://www.amazon.com/gp/aw/d/160774466X/ref=oh_aui_i_d_old_o0_img?ie=UTF8&psc=1

I got that used for 5 bucks total off amazon. Great recipes and the best recipe for beschamel. Keep cooking and enjoy!

1. If you're both great at going cold turkey when it comes to big changes, great. Otherwise, I suggest removing things from the diet slowly. I've found the social aspect can sometimes be the most challenging - what to eat when you eat out, choosing the next restaurant to eat at with omnivore friends, what you tell people or say in front of people to the waiter when you make sure there's no dairy/eggs, what to bring to social gatherings, how to find out what food is being offered, etc. and doing all of that without causing any tension to arise.
   
   
2. Vegan cooking can be so much fun. So many ingredients can be used in unexpected ways. Using nuts to make cream bases, quinoa/rice/tempeh to replace meaty textures, vinegar and soy milk in bread/cake recipes, etc. You can ferment seeds to make rejuvelac, a drink in its own right OR the basis for your own handmade cheeses.
   Here's a list from serious eats with plenty of interesting recipes.
   
   
3. Same as avoiding processed foods in a SAD diet. Vegetables are vegetables, processed foods are processed foods.
   
   
4. Like the others said. If you consume any fortified products like nutritional yeast, soy milk. etc,. though you should be fine when it comes to B12. But essentially the same as an omnivore diet.

np! also, if you are someone who will miss cheese, I hear miyoko is the best:

• webstore
  
  
• vegan cheese cookbook
  
  field roast chao cheese is also excellent! really adds to sandwiches etc. try making some grilled cheese with it. coconut herb is my fave

Chao cheese slices make an amazing grilled cheese! I like Follow Your Heart slices too, but holy cow, Chao blows my mind.

I've also read good things about Miyoko's, but I haven't tried them yet.

There's of course lots of recipes for making your own cheese too, and recipes for making things like mac and cheese from scratch. Miyoko even has a book on the subject.

Grab a copy of David Lebovitz' The Perfect Scoop (new edition coming soon). Lots of great recipes in there; try the Ginger flavor! There is also a black sesame recipe in there or somewhere else that was excellent!

Keep in mind that many of the recipes in there use whole cream, so the portions for these batches of ice cream are usually around the size of a golf ball.

> emmental

Try it on melted on a grilled sandwich/panini.

> Camembert and gouda

Again, try on a sandwich sliced/cubed on a salad, enjoy on crackers with some fruit and honey, alongside charcuterie, pickles, olives, etc. Gouda makes a good component for fondue.

> My question is is there a guide on how each cheese is best for a certain way of eating?

I'm sure googling around for "Uses for [Cheese]" will produce a lot of results for you. I recently came into possession of this book which lists hundreds of different cheeses from all around the world and information about them, including potential uses and serving suggestions. There are many such books out there.

https://www.amazon.com/World-Cheese-Book-Juliet-Harbutt/dp/1465436057/ref=sr_1_1?s=books&ie=UTF8&qid=1467817661&sr=1-1&keywords=cheese+book

> Can I eat cheese after its expiration date? I suppose it's bad for softer cheese or cream cheese, but I think for harder cheese like cheddar or grana padano it should be fine.

You're correct. As long as you don't notice any mold, discoloration or off-flavors it's usually okay. The harder the cheese, the less moisture and less tendency to spoil. Always wrap cheese up tightly in the refrigerator because it could absorb odors from other foods.

Cheese has been codified for a bit.

https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?CFRPart=133

I have this book (The author is a great guy BTW):

https://www.amazon.com/Cheeses-Pro-Kitchen-John-Fischer/dp/1435401174/ref=sr_1_1?ie=UTF8&qid=1525539475&sr=8-1&keywords=cheese+cia

But for that price I would probably get something like this:

https://www.amazon.com/Oxford-Companion-Cheese-Companions/dp/0199330883/ref=sr_1_7?ie=UTF8&qid=1525539349&sr=8-7&keywords=cheese+book

/r/Cheese would be a great place to start.

I'm assuming from the brands you mention that you're in the US, so I can't make specific recommendations for that. However, if you feel up to venturing into the exciting world of vegan cheese making, Miyoko Schinner has a great book: https://www.amazon.co.uk/dp/1570672830/ref=cm_sw_r_sms_apa_i_XtXSDb6S6C0G8

It's not as hard as it sounds, and a home-made, air dried and matured cheese is thousands of times better than most of the commercially available vegan cheeses, as well as being a lot cheaper if you're eating lots of it.

World Cheese Book by Harbutt and Mastering Cheese by McCalman are popular books in these parts. The new Oxford Companion to Cheese is great too.

If you're interested in the technical side of things you can check out cheesescience.org (shameless plug)

All that said, the most important thing you could do is to have a solid knowledge of the cheese you sell. Know where each one is made, who makes it, what kind of milk/rennet, raw/pasteurized, flavors, pairings, etc.

• Le Creuset. Just one example - they have lots of nice gifts.
  
  
  
• Ice cream maker with recipe book and two stoneware bowls.
  
  
  
• Maybe they have a dark sky and enjoy stargazing? If so, a telescope
  
  
• In a rural area, they probably don't have access to high end grocery stores. A gourmet gift basket could be nice: Dean and Deluca; Harry & David; Vosges

I bought this book for my wife who was making home made ice cream. It took it from ok to better than anything you can buy in the store or at I've cram shops. Well worth it if you want to make your own.


Jeni's Splendid Ice Creams at Home by Jeni Britton Bauer http://www.amazon.com/dp/1579654363/ref=cm_sw_r_udp_awd_cfQaub0X6JSNK

I agree Chao, Daiya, and Follow Your Heart are good. Here is a book I've always wanted to try some recipes from. The author is like the queen of vegan cheese or something.

I make my own cheese now. I still buy some at the store because it takes time to make it and the convenience is something I like, but it seems like you may need to go the homemade route. Here are two cookbooks that I use for cheeses.

Easier - This Cheese Is Nuts

More Advanced - Miyoko's

The quick, easy way is to blend raw cashews (soaked if your blender is not high powered), nooch, and whatever seasonings you want. I like to add a little white miso. A dash of lemon juice, vinegar, or hot sauce is good. Here is a good basic recipe: http://www.oneingredientchef.com/cashew-cheese/

You can make it thinner or thicker depending on whether you want to use it as a spread or sauce.

I have also used this one for pizza: https://itdoesnttastelikechicken.com/melty-stretchy-gooey-vegan-mozarella/

If you Google "cashew cheese" you will get tons of ideas.

If you want to get serious and start making aged cheeses and stuff, Miyoko Schinner published a cheesemaking book. https://www.amazon.com/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830

Miyoko Schinner has a cook book out called "Artisan Vegan Cheese" which has a super easy and delicious cream cheese recipe. I can't find her cheese in stores in Canada yet, but her cheese recipes are very good.
http://www.amazon.ca/ARTISAN-VEGAN-CHEESE-Everyday-Gourmet/dp/1570672830

I'm so glad you asked! My husband got me this book last Christmas and I've been working my way through it: http://www.amazon.com/The-Mac-Cheese-Cookbook-Restaurant/dp/160774466X

So far I like the Mexican mac and cheese the best. I made it for a May the Fourth be with you/Cinco de Mayo party.

>I don't see any reason for this to be the case.

Taste and health spoilage are both based on bacterial overgrowth. Precautions taken to affect one will generally affect the other, as it is in this case.

If you meant soured milk, that would be milk that tastes off but due to fermentation.

For more information, I suggest Milk: The Surprising Story of Milk Through the Ages by Anne Mendelsohn. Really great book about the history of dairy.

https://www.amazon.com/Milk-Surprising-Story-Through-Ages/dp/1400044103

I liked The Art of Natural Cheese Making by David Asher. While the author can be a little political at times, I find his approach closer to making beer than other books. Another good one is Mastering Artisan Cheesemaking by Gianaclis Caldwell.

I should say that I've had mixed luck following Asher's methods. Some of my cheese have been great, but others disasters. I suspect that humidity control is more important and difficult than I thought. Asher lives on an island off of Vancouver, which probably makes humidity and temperature control a simpler prospect. In addition to some technical changes to temp and humidity, I'm going to try a different milk source to see if that was my issue.

Good luck!

Looking in this book I have and this is what the author says the differences are.

https://www.amazon.com/Hello-My-Name-Ice-Cream/dp/0451495373/ref=sr_1_1

guar gum

Guar gum is more soluble than locust bean gum meaning it will soak up water faster. Works best below 80F so blend into your chilled ice cream base. USe guar gum at a concentration of .1% (1g|1/4 tsp per 1kg|1 quart batch)


Gelatin

Because of the strength of gelatin available on the market can vary, it will take trial and error to find the best concentration of gelatin. We tested with Knox powdered gelatin and found that a concentration of .4% (4g|1 tsp per 1kg|1 quart batch). To use powdered gelatin place the cold milk and cream called for in the recipe into a pot and sprinkle the gelatin over the surface. Let the gelatin bloom, allowing it to absorb water for 5 mins, then heat the milk and cream, whisking the gelatin until it's melted. Once the gelatin is melted, continue adding other ingredients.


I myself have only used commercial stabilizer which is a blend of various stabilizers including guar gum

https://www.amazon.com/Cuisine-Tech-Cremodan-Cream-Stabilizer/dp/B00348H34G/ref=sr_1_3

I realize that those paragraphs didn't describe the texture differences but that's all I could help with!

Check out her book on homemade cheese. It takes patience, but if you want it enough, you can make it yourself. It might only be available on amazon's US site (maybe for everyone on kindle?), but if that's the case, I'd offer to have it shipped to me, and then forward it on to you if you'd like :)

I have found The Game Inventor's Guidebook by Brian Tinsman to be a wonderful resource. It is a bit dated since so much has changed these past 8 years, but the book is a great tool nonetheless.

I love everything I've made out of The Perfect Scoop

It was! Real blueberries and orange extract. I've been working my way through some of the marvelous ice creams from this book. The blueberry recipe in the book called for lavender oil as well as orange oil, but I didn't have any lavender on hand so I added a few extra drops of orange... yum!

Googling Cafe Gratitude Nut Cheese got me this, their recipe for Brazil Nut Parmesan. And there's a book titled I Am Grateful: Recipes and Lifestyle of Cafe Gratitude by the restaurant cofounder Terces Engelhart.

I wonder if any of their nut cheeses are fermented like Artisan Vegan Cheese

Miyokos also has a cookbook with all her nut cheese recipes that are pretty simple to follow- and a lot cheaper. http://www.amazon.com/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830
You can find other recipes online with nuts and some that are nut free! There are so many options out there :D have fun exploring

Cool! Hope I didn't sound critical. Here are some recommendations I've gotten that look good so far:

Cheesemaking.com
http://amzn.com/B004CFAWPC

Two books have vastly expanded my knowledge, understanding, and creativity in my approach to homemade ice cream making. I absolutely swear by Ben & Jerry's Homemade Ice Cream & Dessert Book and Humphry Slocombe Ice Cream Book. I see a lot of chatter about Jeni's of Jeni's Splendid Ice Cream ice cream recipes for mouth feel, but her approach uses corn syrup and corn starch. That's the kind of ingredient I am trying to avoid by making my own ice creams, so I can't attest to her recipes.

Ben & Jerry have three cream base recipes. Humprhy Slocombe should really be owned by anyone who makes ice cream. It's kind of like a Joy of Cooking, but for ice cream. and it is a fun read. Whenever I try out a new flavor, I start with these two books and go from there.

You obviously never helped convert someone to a vegan diet. 3 out of 5 times, when people start out, I find them breaking over cheese. Written by a medical doctor and psychologist.

Anyway, even the video made it clear, the casomorphin opoid was estimated at 5%, or 1/20 the strength of morphine. So I'm not sure what you're on about, except a strawman fallacy, as it's not as if they claimed or called it equal strength.

Recipe from http://www.amazon.ca/Mastering-Artisan-Cheesemaking-Home-Scale-Producers/dp/1603583327/ref=sr_1_3?ie=UTF8&qid=1426111672&sr=8-3&keywords=cheesemaking (not affiliate link)

I think it came out pretty well, not much you can tell from a photo I guess. Tastes good!

This is the only cheese I have made other than feta, I am brand new to this.

Good morning! I'm down on the scale this morning yaaaaaay. I'll be working tonight so no exciting dinner to speak of, but yesterday my girlfriend came over and we MADE CHEESE. She makes it all the time, and now I'm kind of obsessing over becoming a cheesemaker. I ordered all the supplies on amazon last night, so as soon as they arrive I will be in cheesemaking heaven. She left me a really great book to work with too

http://www.amazon.com/Artisan-Cheese-Making-Home-World-Class-ebook/dp/B004CFAWPC/ref=sr_1_4?ie=UTF8&qid=1408636025&sr=8-4&keywords=book+cheesemaking

(sorry I'm not good at creating hyperlinks and stuff)

This is really your call. I believe in the idea that reducing your intake of poor-quality foods is better than not reducing that intake at all.

Personally, it took a while to get the cheese-monkey off my back, and there have been periods of time where I went back to eating it. I'm not going to say I'll never eat it again, but the more I stay away from it, the more I realize that I don't feel good when I do eat it. And if it doesn't make my body feel good after I eat it, why do I do it?

You should look into The Cheese Trap, which goes into detail about why dairy is so delicious, and what are some of the common reasons we are attracted to it, even if it's not a good choice for us.

That said, you've been at this for 2 weeks-- try doing it for another 2 weeks without dairy and see how you feel! It may take some time for you to adjust.

I used an adapted version of David Lebovitz's recipe, which I found on Kitchen Confit. Basically it uses 4 oz of goat cheese instead of 8 oz. I think 4 oz is plenty goat cheese-y.

It's worth noting that the first time I made this, I overcooked the egg mixture and ended up with some sort of scrambled egg concoction. I was able to rescue it with an immersion blender.

Edit: The topping is something I made up. It's mostly honey, with a bit of butter and a tiny splash of vanilla. Unfortunately I don't have a recipe for it because I just played around with it on the stove until I liked what I saw/tasted/smelled.

Vegan umami: Dried/roasted mushrooms, sun-dried tomatoes, olives, smoked paprika!, chipotle chiles, nooch, soy sauce, ume plum vinegar, miso, seaweed, fermented veggies (double those Hunan chiles....), cultured vegan cheese, bleu cheese from fermented tofu, liquid smoke, this mac and cheese, balsamic vinegar, these easy and delicious sausages.

Also, roasting, caramelizing, browning and grilling foods all release the amino acid glutamate that gives rise to the umami flavors.

https://i.imgflip.com/1mw06n.jpg

Just kidding.

The Ricotta is made simply by blanching raw almonds then processing in a blender with 50% water by volume and adding lemon and salt to taste. The magic happens when you dress it with extra virgin olive oil, blackp pepper, and coarse salt.

The mozzarella has a base of coconut yogurt, thickened and set with tapioca starch, xanthan gum, and kappa carrageenan

The chevre is cashew based and cultured with rejuvelac, then flavored with lemon and dill

The cheddar is cashew based as well with coconut oil, a bunch of spices, and a bit of miso

If you're interested to try this stuff I'd recommend books by [Sky Michael Conroy] (https://thegentlechef.com/gentle-chef-cookbooks/non-dairy-evolution-cookbook/) and [Miyoko Schinner] (https://www.amazon.com/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830)

Yeah the stuff in retail stores blows.

https://www.amazon.ca/ARTISAN-VEGAN-CHEESE-Everyday-Gourmet/dp/1570672830 is the shit!

I find that soft, spreadable and dipping style vegan cheeses are usually excellent.

Also there is a recent book which might help you:

https://www.amazon.com/Cheese-Trap-Breaking-Surprising-Addiction/dp/1455594687

And here's a brief talk about it: https://www.youtube.com/watch?v=PHyLV3jeifk&t=6s

You might be interested in the book "The Perfect Scoop"

Serious Eats also often has ice cream related posts.

I've heard amazing things about this book:
http://www.amazon.com/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830/ref=wl_it_dp_o_pdT1_nS_nC?ie=UTF8&colid=2N1K8AZDBB64Q&coliid=I15GHFSOGJRAQH

There's a huge thread about it on the PPK forums.

Here is what David Lebovitz says in his book The Perfect Scoop:

> French VS. American

>There are two basic styles of ice cream: French-style, which is a cooked custard made with egg yolks, and Philadelphia-style, made with cream or a combination of cream and milk, but without eggs. French-style ice creams tend to be smoother and silkier, due to the emulsifying power of the egg yolks, which get cooked on the stovetop, requiring a bit of cooking prowess. Philadelphia-style ice creams can simply be mixed or pureed together, chilled thoroughly, and then frozen. Philadelphia-style ice creams have no egg yolks, so they tend to be a bit firmer, freeze harder, and have a somewhat chewier texture. The advantage is that they're a little lighter tasting and are easier to make.

TL;DR: Eggs in French, none in American Style.

This is the book for making your own:

https://www.amazon.com/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830

If you like strong flavors (think bleu cheese), then this can't be beat:

http://www.rauom.com/goodies/tofu-misozuke/

Homemade cheeses, especially those from Artisan Vegan Cheese. Totally worth it spend some time making your own occasionally!
Otherwise, I do like Daiya much more than any others I've tried, but only melted & in small amounts. And I like the shredded mozzarella from Trader Joe's (again, only melted & in small amounts).

You might be interested in Dr. Neal Barnard's newest book - "The Cheese Trap" releasing in a couple of weeks. I've got it preordered :)

I also enjoy history of food books. However, not all of them have the cookbook aspect to them. Here are a few, I’ve read:

Milk: The Surprising Story...

Salt

Consider the Fork

Combine with blank cards, your own blank folding game board, some neutral pawns, and/or a set with pawns, tokens, timers, and more, and you're set!

Need inspiration? Do a Little. Reading.

>staying away from cheese is hard

There's good reason for that. Casomorphin in dairy is a natural opioid, in the same class of drug as morphine. Casomorphins are especially concentrated in cheese because the whey is removed during the curdling process. If you find it hard, you could tell yourself you're eating congealed fat and protein from the fermented milk of another animal. Milk that was intended to grow a baby calf in half the time it takes to wean a human baby. Honestly, I stopped missing cheese after 2 weeks. Thought it would be harder than it was. There are also more vegan cheese products. Try some Miyoko, Treeline, Chao or ask at r/vegan. Search for recipes of your favorite cheesy dishes with the word "vegan" before the dish name. For example here's a mac and cheese recipe https://minimalistbaker.com/best-vegan-gluten-free-mac-n-cheese/ or a cheesecake recipe https://avirtualvegan.com/vegan-new-york-cheesecake/ or a spinach artichoke dip http://www.hotforfoodblog.com/recipes/2015/8/20/vegan-spinach-artichoke-dip

If you want to know more about casomorphin in cheese check out this article https://www.superfoodly.com/casomorphin-cheese-addiction/ There's also the book The Cheese Trap by Dr. Barnard https://www.amazon.com/Cheese-Trap-Breaking-Surprising-Addiction/dp/1455594687

Miyoko's Kitchen is one of the best vegan "dairy" producers in the game right now. Their store locator is here. Miyoko Schinner also wrote a cookbook if you want to try making your own.

Thanks! I'll try that with my next batch (rainier cherries) and report back the results.

About the corn syrup, I also made sorbet recipes as listed in Jeni's book which hers call for a large quantity of corn syrup coupled with sugar. This did not change ongoing issue. It was the same results with her recipes as it was with the basic one in my original post.

Daiya is for newbs! It's like rubber with chemical cheese flavoring.

Try cultured nut cheeses like Kite Hill or Miyoko's, or buy Miyoko's book on how to make your own.

Homemade peanut butter ice cream with chocolate straciatella! I made Jeni’s Buckeye State Ice Cream recipe, and it turned out delicious!

I'm a huge fan of Jeni Britton Bauer of Jeni's Splendid Ice Creams. I have her recipe book and every recipe I've tried has turned out perfect (except for one with beets, but that's because I undercooked the beets and don't have a good food processor). She explains the basics to her recipe, her approach to aroma, flavor, texture and gives a few tips for making your own recipes using her base.

It's not my recipe, unfortunately. It comes from Jeni's Splendid Ice Creams at Home, where she calls it the influenza RX Sorbet.

If it’s a science textbook you want https://www.amazon.com/gp/aw/d/1849731276/ref=mp_s_a_1_1?ie=UTF8&qid=1525303656&sr=8-1&pi=AC_SX236_SY340_QL65&keywords=science+of+ice+cream&dpPl=1&dpID=51l1cQciIvL&ref=plSrch

If you want to make better ice cream at home get these

https://www.amazon.com/gp/aw/d/B01HWKSBAG/ref=mp_s_a_1_2?ie=UTF8&qid=1525303656&sr=8-2&pi=AC_SX236_SY340_QL65&keywords=science+of+ice+cream

https://www.amazon.com/Perfect-Scoop-Revised-Updated-Accompaniments-ebook/dp/B073QZ26D4/ref=pd_aw_sbs_351_1?_encoding=UTF8&psc=1&refRID=K1EEQQ83T2TA001XYF44

Alright, here's the full recipe (starting with making your own yogurt as a precursor).

The book is Miyoko Schinner's "Artisan Vegan Cheese". Her vegan cheeses are sold at many grocery stores. I highly recommend her ages cheeses.

I have this book and it is really, really good. It even has beer pairings for each recipe!

Oh! I bought it for 3 dollars on Amazon.. Book Depository and Barnes and Noble have it for about the same price!

Yes! My BF and I treated ourselves to one of the cheese packages as a Christmas present. We've worked through 2/4 so far, so delicious!

As for making cream cheese, I don't know how you could do that starting from one of the pre-made cheeses. But, as you may be aware, Miyoko Schinner has a whole cookbook full of vegan cheese recipes you can make at home. Artisan Vegan Cheese

And I was just able to find the recipe online! Here you go.

If you're looking for yummy vegan cheese I suggest you get ahold of this book: http://www.amazon.ca/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830

Sounds like you've never had real vegan cheese, just that modified food starch plus oil cheese product fake stuff.

Miyoko's is the shit. Btw, she wrote a whole book about making your own cheese with cashews and stuff.

https://www.amazon.com/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830

my girlfriend and i make a lot of ice cream and one of our favorite books is your ice cream book (found here: http://www.amazon.com/Jerrys-Homemade-Cream-Dessert-Book/dp/0894803123)


my question:

if you could add 5 recipes to that book, which would they be?

and if possible, can i get said recipes?

Have you considered making your own vegan cheese? Here are some good books, your library might have them or be able to request them:

Artisan Vegan Cheese

The Art of Plant-Based Cheesemaking

I prefer rice milk for drinking, simply because it has the most neutral taste. Don't know about cheese, but many recommend Daiya, Chao Cheese. You can also make your own.

Re: making vegan cheese, I found this in another thread. :)

The VSS book has some cultured cashew cheese recipes in it, but the original recipe only called for garlic crostini. I took the gruyere recipe from Artisan Vegan Cheese by Miyoko Schinner.

A good book I read on this is The Cheese Trap

I'd try searching for "vegan cheese." This book seems to have good reviews. https://www.amazon.com/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830

We just got our shipment Friday. I've only tried the "Smoked Farmhouse" and it was excellent. I'm a big fan of her book (Artesian Vegan Cheeses " but I haven't had much success with the air dried nut cheese, but the stuff I ordered gives me hope!

For the lazy:
http://www.artisanveganlife.com/

http://miyokoskitchen.com/

http://www.amazon.com/gp/aw/d/1570672830/ref=redir_mdp_mobile?pc_redir=T1


edit: readable links

^^ this + this = how I gained 5 pounds last summer

I've made cheddars, blue cheeses, camembert, asiago, monchego, chèvre, feta, and variety of stinky tommes. Built a cheese press that can push over 400#. Made pounds and pounds of it. I have over 14 county fair ribbons (best in show) and have taught cheesemaking. I started in cheesemaking and moved into brewing. Now, I don't make cheese that often since I got into brewing. Brewing is way quicker to result and less intense to me. Sanitation is all important. There is no 'hot side:cold side". It's all cold side. A pH meter that goes to .01 is key - keep that in mind when getting one for brewing.

Check out: http://cheeseforum.org/forum/ It's the HBT of cheese.

With all the success, I still can't make a successful mozzarella! It's a hard one to get right.

To me, THE book to get is by Gianaclis Caldwell. I've met her and she is a genius at this stuff:

http://www.amazon.com/Mastering-Artisan-Cheesemaking-Home-Scale-Producers/dp/1603583327/ref=la_B003FADS9C_1_1?s=books&ie=UTF8&qid=1411727727&sr=1-1

I've never actually seen a vegan cheese recipe calling for vegetabilic coagulant. Most recipes for aged vegan cheese I've seen just require you to blend up nuts with cultures and let it sit. There's a very good book called Artisan Vegan Cheese your mom might want to check out.

Maybe she can use the vegetable rennet for coagulating soy milk to make tofu?

I am a big fan of Jeni Britton Bauer's ice creams and frozen yoghurts (http://www.amazon.com/gp/aw/d/1579654363). She uses an eggless ice cream base, and has quite a few frozen yoghurt recipes.

May I present her Darkest Chocolate Ice Cream in the World (http://www.saveur.com/article/Recipes/The-Darkest-Chocolate-Ice-Cream-in-the-World)?

My favourite though is probably the Bangkok peanut ice cream. Or maybe the sweet potato one. Or the lemon cream one.

> Miyoko's brand makes a bunch of varieties, though you'll probably have to find a specialty store.

I saw Miyoko's in a Whole Foods in Detroit a couple of weeks ago, which I don't really consider a "specialty store." Unfortunately, all of the "good" versions were sold out. All that was left were like "tomato herbed" cheese, which I wasn't too keen on.

Also, before Miyoko's was a brand, she wrote a book on creating cultured vegan cheeses: ARTISAN VEGAN CHEESE: From Everyday to Gourmet

there's a whole mac and cheese cookbook on amazon

Have you heard about this book on making vegan artisan cheeses? They're aged and everything. I don't miss cheese, but I've been dying to hear someone's first-hand account of making these cheeses. I think they appeal to my crafting side instead of my cheese-missing side.

There is a restaurant in Oakland called Home Room. This is the cookbook you want from that chef.

If you move the decimal over. This is about 1,000 in books...

(If I had to pick a few for 100 bucks: encyclopedia of country living, survival medicine, wilderness medicine, ball preservation, art of fermentation, a few mushroom and foraging books.)


Medical:

Where there is no doctor

Where there is no dentist

Emergency War Surgery

The survival medicine handbook

Auerbach’s Wilderness Medicine

Special Operations Medical Handbook

Food Production

Mini Farming

encyclopedia of country living

square foot gardening

Seed Saving

Storey’s Raising Rabbits

Meat Rabbits

Aquaponics Gardening: Step By Step

Storey’s Chicken Book

Storey Dairy Goat

Storey Meat Goat

Storey Ducks

Storey’s Bees

Beekeepers Bible

bio-integrated farm

soil and water engineering

Organic Mushroom Farming and Mycoremediation

Food Preservation and Cooking

Steve Rinella’s Large Game Processing

Steve Rinella’s Small Game

Ball Home Preservation

Charcuterie

Root Cellaring

Art of Natural Cheesemaking

Mastering Artesian Cheese Making

American Farmstead Cheesemaking

Joe Beef: Surviving Apocalypse

Wild Fermentation

Art of Fermentation

Nose to Tail

Artisan Sourdough

Designing Great Beers

The Joy of Home Distilling

Foraging

Southeast Foraging

Boletes

Mushrooms of Carolinas

Mushrooms of Southeastern United States

Mushrooms of the Gulf Coast


Tech

farm and workshop Welding

ultimate guide: plumbing

ultimate guide: wiring

ultimate guide: home repair

off grid solar

Woodworking

Timberframe Construction

Basic Lathework

How to Run A Lathe

Backyard Foundry

Sand Casting

Practical Casting

The Complete Metalsmith

Gears and Cutting Gears

Hardening Tempering and Heat Treatment

Machinery’s Handbook

How to Diagnose and Fix Everything Electronic

Electronics For Inventors

Basic Science


Chemistry

Organic Chem

Understanding Basic Chemistry Through Problem Solving

Ham Radio

AARL Antenna Book

General Class Manual

Tech Class Manual


MISC

Ray Mears Essential Bushcraft

Contact!

Nuclear War Survival Skills

The Knowledge: How to rebuild civilization in the aftermath of a cataclysm

I'd just start with Scott Jurek's book and figure it out from there http://www.amazon.com/Eat-Run-Unlikely-Ultramarathon-Greatness/dp/0547569653/

I am basically the opposite foodwise, but if it works for you it works for you.

http://www.amazon.com/Jerrys-Homemade-Cream-Dessert-Book/dp/0894803123/ref=sr_1_1?ie=UTF8&qid=1408236293&sr=8-1&keywords=ben+and+jerry%27s+ice+cream+recipe+book

This is the recipe book my dad and I have been using. Since I've been home for the summer from college, my dad and I have been eating a lot of this ice cream

Not a sub, but I got the Ben & Jerry's book https://www.amazon.co.uk/dp/0894803123/ref=cm_sw_r_apa_lq4bAbVAQ9NHW

http://www.throughherlookingglass.com/wp-content/uploads/2015/06/Cherry-Garcia-Ice-Cream4.jpg
http://www.amazon.com/Jerrys-Homemade-Cream-Dessert-Book/dp/0894803123

I ate a pint of it earlier today (storebought)!

$10 for the book
https://www.amazon.com/Jerrys-Homemade-Cream-Dessert-Book/dp/0894803123/ref=sr_1_1?ie=UTF8&qid=1497364560&sr=8-1&keywords=ben+and+jerrys+ice+cream+recipe+book

ice cream base is a pint of cream, 2 eggs, 3/4 cup of sugar, and 2 cupts milk. the rest is up to you.

This is very close to the Ben chocolate recipe from the Ben & Jerry's ice cream recipe book. You can find it here.

Duuuuuuude

Amazon has a "Look Inside" for this book.

I got the Artisan Vegan Cheese book recently, and it's gold! Gold, Jerry!

Old comment but, Miyoko Schinner has a book on making vegan cheese(recipes + instructions) that she sells.

https://www.amazon.ca/ARTISAN-VEGAN-CHEESE-Everyday-Gourmet/dp/1570672830/ref=mp_s_a_1_1?ie=UTF8&qid=1536386001&sr=8-1&pi=AC_SX236_SY340_FMwebp_QL65&keywords=artisan+vegan+cheese&dpPl=1&dpID=5131XEhAlwL&ref=pl

Make your own! Artisan Vegan Cheese by Miyoko Schinner

http://www.amazon.com/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830/ref=sr_1_1?ie=UTF8&qid=1368430699&sr=8-1&keywords=artisan+vegan+cheese

I'm a beginner, too, so take my opinion with a grain of salt, but I'm going to buy this book.

This is where I started learning: http://www.amazon.com/Artisan-Cheese-Making-Home-World-Class/dp/1607740087/ref=sr_1_1?ie=UTF8&qid=1334197807&sr=8-1

Cheese (vegan obv), grapes, olives, crackers are usually my go to. There's some nice cheeses out there, I'll even do a daiya block. Or you can make your own, check out Miyoko's book https://www.amazon.com/gp/product/1570672830/ref=ox_sc_sfl_title_6?ie=UTF8&psc=1&smid=ATVPDKIKX0DER

This book just came out. They are all marathon runners and are promoting the new book, written by the man in the middle, outside of this athletic/running store. The map in the background is of a running coarse, but not a marathon. The man in the middle is on a book tour, and is an ultra-marathon runner. He is doing a signing then is going to probably talk about vegan stuff and run around. This is in either, San Diego, Austin or Denver, but I'm not sure which one yet. I can't find the store on google maps, but eventually I will.

edit: The book is "Eat & Run" by Scott Jurek. Here is a list of the cities he stopped at on the book tour, one of which is where this picture was taken.

Check out No Meat Athlete, and read Scott Jurek's Eat and Run.

I'm allergic to milk, and I've been making my own dairy-free stuff for years now. Here's some examples:

• Yogurt
  
  
• Ice cream
  
  
• Cheese

I'm not the person above, but check out this book: http://www.amazon.com/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830 I've heard nothing but amazing things about her recipes.

Artisan Vegan Cheese has many French cheese recipes. There's also a chapter on first courses and small plates (Gruyère and pear croustades with red wine glaze, Brie en croûte with dried fruit and nuts, etc.).

Hey, hey... hey.

cut that shit out. If i've learned anything from my gf, you're doin it wrong. eggs are bad, WTF Protein powder?

i'm gonna make it soo easy on you, you'll be sending me pictures of your kids at christmas.

Obey the Jeni

Seriously, get this book. Do what it says. you will be happy. The dark chocolate is amazing. the salty caramel is fucking ecstasy.

Here's a cookbook that has a lot of information on everything you'd want for exactly that.

As /u/goodmary said, it's generally fermenting some form of grain followed by blended nuts, thickeners, and other flavors. Having experimented a bit with the recipes in the book, some keys for cheese at least are following the directions very precisely, otherwise it ends up different and many times weird tasting. Also, make sure the nuts are blended very finely otherwise the cheese gets really grainy.

I have tried to make my own coconut yogurt by adding some live-cultured vegan yogurt to a jar of coconut milk, and while it kind of thickened, it was very sour and tasted really, really bad (both flavor-wise and food safety-wise).

I would experiment further, worst case scenario is you waste some almonds, best case you get some nice cultured almond milk.

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Title | Dairy-Free Diets Are Dangerous
Description | Do we require dairy? This video covers two major archeological and ethnographic facts that answer this question. - Links and Sources - https://www.patreon.com/micthevegan https://www.facebook.com/micthevegan https://www.instagram.com/micthevegan - @micthevegan National Osteoporosis Society Write-up: https://nos.org.uk/news/2017/april/12/three-million-young-adults-putting-their-future-health-in-danger/ Articles About Dairy Free Diets Being Dangerous: http://www.bbc.com/news/health-39557687 htt...
Length | 0:06:17


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Title | The Science of Cheese Addiction
Description | A sharp look into the research on compounds in cheese and behavioral studies on food addiction. - Links and Sources - https://www.patreon.com/micthevegan https://www.facebook.com/micthevegan https://www.instagram.com/micthevegan - @micthevegan Plantspace reset link: https://plantspace.org/wp-login.php?action=lostpassword Neal Barnard Cheese Trap (No I don't make money from this): https://www.amazon.com/Cheese-Trap-Breaking-Surprising-Addiction/dp/1455594687 Cheese single highest source of Sat...
Length | 0:12:24






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