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The essential primer and guide to preparing delicious, totally vegan, nut-based cheeses, from the coauthor of The Plantpower Way.
In their debut cookbook, The Plantpower Way, Julie Piatt and her ultra-endurance athlete husband, Rich Roll, inspired thousands to embrace a plant-fueled lifestyle, and through their advocacy efforts, podcasts, and talks, countless people are now enjoying healthier and more vibrant lives. In This Cheese is Nuts, Julie is bringing that message to the forefront once more, with a stunning collection of flavorful nut-based cheeses. Julie has always been known for her dairy-free cheeses, and here she shares seventy-five recipes using almonds, cashews, and other nuts to create cheeses anyone can make right at home. Nut-based cheeses are on the cutting edge in the world of vegan cuisine. They re remarkably simple to prepare (all you need are a few simple ingredients and a basic dehydrator), and in as little as twenty minutes, you can have an assortment of tasty fresh cheeses fit for any occasion. Even creating aged cheeses is easy they require only a day or two in the dehydrator, so making fancier cheeses, like Aged Almond Cheddar, is an almost entirely hands-off process. And though they re delectable on their own, Julie s nut-based cheeses are a terrific component in her recipes for Raw Beet Ravioli with Cashew Truffle Cream, Country Veggie Lasagna with Fennel and Brazil Nut Pesto, French Onion Soup with Cashew Camembert, and more. Filled with the essential tips, tools, and mouth-watering recipes home cooks need to immerse themselves in the world of nut-based cheese-making, This Cheese is Nuts will demonstrate why nut cheeses should be part of any healthy, sustainable diet.
Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
In their debut cookbook, The Plantpower Way, Julie Piatt and her ultra-endurance athlete husband, Rich Roll, inspired thousands to embrace a plant-fueled lifestyle, and through their advocacy efforts, podcasts, and talks, countless people are now enjoying healthier and more vibrant lives. In This Cheese is Nuts, Julie is bringing that message to the forefront once more, with a stunning collection of flavorful nut-based cheeses. Julie has always been known for her dairy-free cheeses, and here she shares seventy-five recipes using almonds, cashews, and other nuts to create cheeses anyone can make right at home. Nut-based cheeses are on the cutting edge in the world of vegan cuisine. They re remarkably simple to prepare (all you need are a few simple ingredients and a basic dehydrator), and in as little as twenty minutes, you can have an assortment of tasty fresh cheeses fit for any occasion. Even creating aged cheeses is easy they require only a day or two in the dehydrator, so making fancier cheeses, like Aged Almond Cheddar, is an almost entirely hands-off process. And though they re delectable on their own, Julie s nut-based cheeses are a terrific component in her recipes for Raw Beet Ravioli with Cashew Truffle Cream, Country Veggie Lasagna with Fennel and Brazil Nut Pesto, French Onion Soup with Cashew Camembert, and more. Filled with the essential tips, tools, and mouth-watering recipes home cooks need to immerse themselves in the world of nut-based cheese-making, This Cheese is Nuts will demonstrate why nut cheeses should be part of any healthy, sustainable diet.
Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
"We've all heard it before: 'I can't give up cheese!' This Cheese is Nuts! turns obstacles into opportunities with mouth-watering recipes that are as easy as they are delicious allowing the reader to lean into a plant-based diet without sacrificing taste and or experience. A must-read and do for anyone who loves cheese!"
Marco Borges, author of The 22-Day Revolution
"Julie Piatt has created a masterful and stylish book about one of my favorite things to eat, plant-based cheeses. This Cheese is Nuts! includes all of the elements a great book on this subject should, including original, contemporary recipes, detailed instruction related to equipment and technique, and just the right amount of WHY, the reason this way of eating and living is so relevant today, and to the future of society, our animals and our planet. This is by far the most comprehensive, well produced book I have seen on the subject."
Matthew Kenney, Chef
"Being a certified cheese addict whilealso being 100% vegan used to be a problem but no more! Julie's recipes for plant-based cheese are divine and decadent, and have allowed me to return to my old obsession, albeit an upgraded and healthier one! You're gonna LOVE."
Kathy Freston, New York Times best selling author The Lean, Veganist, and Quantum Wellness
"Julie Piatt is my culinary and lifestyle role model. Her knowledge and passion are top shelf. This Cheese Is Nuts! is packed with useful and inspiring information, easy to to make mouth-watering cheeses, and makes a ridiculously healthy and vibrant lifestyle approachable and fun."
Tara Stiles, founder of Strala
"Cheese was the final frontier when I decided to remove animal products from my diet, but the idea of recreating those rich and intense flavors has always seemed daunting. Julie has masterfully opened up a whole new world in This Cheese is Nuts! With crystal clear instructions, a knack for streamlining the process, and warm encouragement that radiates from the page, you'll be enjoying her delicious dairy-free cheeses in no time. The best part? Your body will thank you for it."
Laura Wright, author of The First Mess Cookbook
"Yo, this book will definitely blow your mind and get you off that poisonous dairy for good. Julie is killing it in This Cheese is Nuts! So much is riding on us humans changing our eating habits (our health, the planet, the animals) and most people say its tough to give up that cheese, well...problem solved!"
John Joseph, author of Meat is for Pussies
Marco Borges, author of The 22-Day Revolution
"Julie Piatt has created a masterful and stylish book about one of my favorite things to eat, plant-based cheeses. This Cheese is Nuts! includes all of the elements a great book on this subject should, including original, contemporary recipes, detailed instruction related to equipment and technique, and just the right amount of WHY, the reason this way of eating and living is so relevant today, and to the future of society, our animals and our planet. This is by far the most comprehensive, well produced book I have seen on the subject."
Matthew Kenney, Chef
"Being a certified cheese addict whilealso being 100% vegan used to be a problem but no more! Julie's recipes for plant-based cheese are divine and decadent, and have allowed me to return to my old obsession, albeit an upgraded and healthier one! You're gonna LOVE."
Kathy Freston, New York Times best selling author The Lean, Veganist, and Quantum Wellness
"Julie Piatt is my culinary and lifestyle role model. Her knowledge and passion are top shelf. This Cheese Is Nuts! is packed with useful and inspiring information, easy to to make mouth-watering cheeses, and makes a ridiculously healthy and vibrant lifestyle approachable and fun."
Tara Stiles, founder of Strala
"Cheese was the final frontier when I decided to remove animal products from my diet, but the idea of recreating those rich and intense flavors has always seemed daunting. Julie has masterfully opened up a whole new world in This Cheese is Nuts! With crystal clear instructions, a knack for streamlining the process, and warm encouragement that radiates from the page, you'll be enjoying her delicious dairy-free cheeses in no time. The best part? Your body will thank you for it."
Laura Wright, author of The First Mess Cookbook
"Yo, this book will definitely blow your mind and get you off that poisonous dairy for good. Julie is killing it in This Cheese is Nuts! So much is riding on us humans changing our eating habits (our health, the planet, the animals) and most people say its tough to give up that cheese, well...problem solved!"
John Joseph, author of Meat is for Pussies