Vegan Recipes and Plant Based Cooking

I would like to complain for a moment and hopefully start a crusade. I doubt that will happen, but it would be nice if it did. Personally, I am sick and tired of emailing all the cheese companies and asking them whether or not their enzymes are vegetarian. Not to mention, I'm not sure I trust their responses. With the plethora of information available to today on food product why is it that there still isn't an indication of from where cheese enzymes are derived. Ingredients lists mark in bold the possible, not even definitive, existence of milk, soy, wheat, egg and nuts on every package. And yet, when one reads a cheese ingredient label, it simply says enzymes. With no hint as to their murky origins. The only company smart enough to mention their enzymes are animal free is Cabot. All the rest you have go to their website, search around, not find, email to ask, then wait an eternity for them to say this may contain or that might have. It just isn't right. It should be clear...

Spices and heat really liven up meat-free dishes like nothing else can. I wish I had all the ingredients in the world at my disposal, but I do not. Actually my pantry is pretty sad. But if you're creative great things can still happen. As someone who used to use meat as a primary flavoring ingredients I know it can be hard to compensate for the unique taste qualities meat and its juices supply. But I am learning as I go and vegan/vegetarian dishes can easily be made to taste as good, if not better, without a lot of fuss. I actually surprised myself with how good this one tasted. Ingredients 1 cup brown rice 1/2 cup lentils 1 can vegetable broth 3/4 cups water 1 tsp olive oil 6 cloves garlic sliced 1/2 cup frozen red and green peppers 1/2 cup frozen chopped spinach 2 tsp hot sauce 1 tsp cumin seed (optional, but recommended) 1 packet take out soy sauce or 1 tsp 2 tsp spicy mustard 1 tsp white vinegar 1 can mexicorn (yellow corn kernels with diced red and green pe...

I love sandwiches. They're filling and easy to make and can taste great. All those different textures and layers of flavor can come together into a delicious symphony. It's easy. Ingredients: 2 slices soft bread 1 ounce black beans 1 bread size slice of cheddar cheese or equivalent 7-10 kosher pickle slices few slices onion white vinegar olive oil nutritional yeast garlic powder and black pepper This sandwich is good on soft or toasted bread. If you like melty cheese definitely toast the bread and use it to get the cheese gooey. Build your sandwich. Spray bread with a little vinegar. Add beans. Then nutritional yeast. Spritz with some more vinegar and drizzle with a little olive oil. season with pepper and garlic powder. Top with cheese. Then pickle slices and onion. Close sandwich with the other slice of bread. Pressing firmly so the bread smooshes around the sandwich ingredients. Slice in half and enjoy.

Today I was in the local A and P supermarket. I was looking for a suitable vegetarian cheese that was also on sale. They'd raised the price of the Crystal Farms I'd bought the week prior from $2 to $3. There was some borden on sale, which I was not sure about the origins of its enzymes. I had read on numerous sites that Cabot brand was vegetarian friendly. But I was still hesistant as I'd always heard sharp cheddars could be bad. But desperate I picked up the package and eyed the ingredients. It's was $2.50 for 8 ounces. When I turned it over, I discovered, much to my surprise and joy, that it clearly stated, in bold no less, that it contained no animal rennet. How wonderful is that?! Yay Cabot. No only for not using animal rennet, but for listing it on the packaging. Now if only all cheese makers would choose to or be obligated by law to disclose this vital information to consumers. Personally I am getting tired of sending emails to ask them. And am wary of their vague...