Category Archives: rejuvelac

Vegan and Gluten-Free Low-Fat Chipotle Cheese Sauce From Miyoko Schinner’s Artisan Vegan Cheese Cookbook

We’ve been having fun with Miyoko Schinner’s cookbook, Artisan Vegan Cheese. So far we’ve made vegan and gluten-free sour cream, from a base of vegan and gluten-free rejuvelac. One of the things we love so much about this next recipe is how quick and easy it is. This is the perfect option for when you’re running late starting dinner, or just want something quick and easy so that you can relax the rest of the evening.

Vegan and Gluten-Free Low-Fat Chipotle Cheese Sauce

1 cup butternut squash, cooked and mashed
3/4 cup plain, unsweetened vegan yogurt
3/4 cup water
1/2 onion, quartered
5 tbsp nutritional yeast flakes
1/4 cup raw cashews
3 tbsp tapioca flour
1/2 chipotle chili in adobo sauce
1 tsp salt

Put all of the ingredients into a blender, and blend until smooth. Pour into a medium saucepan and cook over medium heat, stirring frequently for 2 to 5 minutes, until thick. If you’d like it a little spicier, you can add more minced chipotle chili.

This chipotle cheese sauce would be a delicious addition to broccoli, nachos, or over rice noodles for a delicious and easy macaroni and cheese.

 

 

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Vegan and Gluten Free Sour Cream From Miyoko Schinner

Last week we brought you a recipe for vegan and gluten free rejuvelac from the recipe book Artisan Vegan Cheese Cookbook by Miyoko Schinner. Rejuvelac is the base of many of the recipes in Schinner’s book, which cultures the dishes.

Anyone who eats vegan knows that it is hard to find a good vegan sour cream. The “sour” in sour cream comes from the way it is cultured, and many commercially available sour creams aim for texture, seeming to ignore taste. Schinner’s recipe cultures the sour cream, just like real sour cream and, unlike most commercially available vegan sour cream, doesn’t contain soy, which many vegans like to avoid.

Vegan and Gluten Free Sour Cream

1 cup raw, soaked cashews (soaked 3 to 8 hours)
1 cup gluten free rejuvelac
Pinch of salt

Combine all of the ingredients in a blender and blend until smooth. Pour the mixture into a clean glass bowl, cover, and let sit at room temperature for 24 to 48 hours, until a bit thicker and sour to your liking. Line a colander or sieve with a double layer of cheesecloth. Rest the colander over a bowl and pour in the sour cream. Allow the sour cream to drain for at least 3 hours, until thick. Transfer to a container with an airtight lid, discarding the liquid, and place in the fridge. The longer it sits, the thicker it will get. It will keep for 2 weeks.

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Miyoko Schinner’s Vegan and Gluten Free Rejuvelac from the Artisan Vegan Cheese Cookbook

Miyoko Schinner, author of the book Artisan Vegan Cheese, is being hailed as the queen of vegan cheese. In addition to being vegan, her recipes can easily be made gluten-free, and are delicious. These recipes are for vegan food-lovers who are looking to take their vegan culinary experiences to the next level. Schinner’s mouth-watering recipes make a slew of cheeses, including gouda, cheddar, parmesan, monterey jack, mozzarella and smoked provolone.

The foundation of the majority of Schinner’s recipes is rejuvelac. Rejuvelac is a fermented beverage that is full of probiotics, and is the perfect culturing agent to make vegan cheeses. Rejuvelac is made from a variety of grains such as oat groat, wheat berries, kamut berries, millet and, for gluten-free options, rice and quinoa. Here we will post Schinner’s recipe using rice, but the same recipe can be made using any of the other grains.

Vegan and Gluten Free Rejuvelac

1 cup brown rice
6 cups of filtered water

Place the rice in a glass jar and add enough water to cover the rice. Put a double-layer of cheesecloth over the jar, and secure it by winding a rubber band around the mouth of the jar. Let the mixture sit for 1 to 3 days in a warm place (but out of direct sunlight), draining the water twice a day, and replacing it with fresh water. Each time you replace the water, add just enough so that the rice is moist, but not so much that the rice grains are immersed. You will repeat this process until you see the rice sprout, which will look like very tiny little tails coming out of the end of the rice. Once this happens, divide the rice into two equal portions and place each portion into a 1-quart jar. Pour 3 cups of filtered water into each jar, and put a new piece of cheesecloth over the jars, securing with rubber bands. Place the jars back in a warm spot and let them sit until the water turns a milky white, and has a tart flavor, similar to lemon. This can take anywhere from 1-3 days. Once it is finished, strain the water into a clean jar, and throw away the rice. Cover and store in the refrigerator for up to 4 weeks.

You can drink the rejuvelac, as it has many health properties. You can also use it to make some of Schinner’s delicious recipes, which will be featured on the Happy Gluten Free Vegan next.

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