Did you know that November was World Vegan Month? In celebration of this, I have an exciting announcement to make. If you've been wondering what my cheeses taste like when I make them, here's your chance to find out! I am partnering with Vegan Mainstream and Book Publishing Company to bring to you over the next 7 days an exciting photo contest and book give-away. And the grand prize is-- guess what? An artisan vegan cheese sampler made my me and delivered to your home! Get ready to pull out that big platter and decorate it with cheese, fruit, olives, and crackers, and invite a few friends over for a wine and cheese party!
There are lots of other prizes, too, including an online private cooking class with me, and that doesn't even have to be about cheese - I'll try to help you with whatever you're interested in. We're giving away a Vegan Mash-up DVD as well. That's right - it's the entire first season (six episodes) of the hottest new vegan cooking show featuring Toni Fiori, Terry Hope Romero, and moi. And if that's not enough, the 3rd prize is a 15-minute Q&A with me.
All you have to do is make one of my cheeses, take a photo, and upload it via twitter or Instagram, using the #artisanvegancheese, or to Facebook.com/veganmainstream. And if you don't have the book and therefore don't have any recipes, I've posted a couple on the contest page. You can even find some recipes right here on my blog, so there's no reason not to enter!
I can't wait to see all of your photos! I delight each time I see a blogger or reader post their experiences with my cheeses and upload their photos. We'll have all the photos on Pinterest so you can see what others are making.
The contest will run from November 1 to 7, so you have only seven days to enter. If you haven't made any of the cheeses yet, don't fret, because the recipes I've posted are the quickie ones. And if you need more almost-instant recipe ideas, let me know!
Okay, so that's the contest in a nutshell. But on top of that, we've got a GIVE-AWAY. We're giving away one copy of Artisan Vegan Cheese for 5 days. All you have to do to enter the Give-Away is just register -- no need to make cheeses, take photos, or anything. Just register (scroll down the page), and that's it.
On the contest page, we'll be uploading short videos of tips for cheesemaking, so be sure to check those out. We'll have a twitterchat on Sunday as well. In fact, we'll be doing fun things everyday, so be sure to keep checking it out!
I can't WAIT to see all of your cheese photos!
I just got your cookbook and immediately made fondue and it was SCRUMPTIOUS. So so good. Tomorrow I want to try the fresh mozzarella. Thank you so much for these wonderful recipes!
ReplyDeleteOne snag is that I couldn't find rejuvelac anywhere in New York and I'm too impatient to make my own. Fortunately a friend told me a tip: 1 cup water plus 1/8 tsp (one capsule) active vegan probiotic powder = 1 cup rejuvelac. So far it's worked really well.
Be sure to enter the contest! Make the fondue again and snap a photo! The yogurt-based recipes are easy, too.
Deleterosefox:
DeleteWhen you make rejuvelac with water and probiotic, do you use cold, room temperature or warm water? Do you let it sit for a while, or it is ready immediately? Any advice is appreciated.
I use tepid tap water and use it right away, but that doesn't mean it's the best way to go about it; experiment and see what works for you!
Delete(This is rosefox again... it's calling me anonymous for some reason.)
Wish I could participate but we've been without power since Monday in NJ due to super storm Sandy. Can us tri staters get an extension?! My fully stocked vegan fridge & freezer has defrosted with hundreds of $$ of food spoiled :-( No idea when exactly power will be restored and food prep (or food shopping for that matter) can resume.
ReplyDeleteAlisha, poor you and all the rest of the east coast! I feel your pain and I'm checking into this with my publisher. I would most certainly love to give tri-staters an extension. Will get back to you.
DeleteThanks so much for extending the contest! Just got power back tonight. Will try to get some cheese made by the weekend :-)
DeleteHi,
ReplyDeleteI sprouted rice and divided it into two jars filled with water, as you describe in the rejuvelac recipe in the book. The water is cloudy, but doesn't have much flavor (it's been 2 days). How do I know if/ when it's actually rejuvelac?
Thanks for any advice you can provide,
Shifra
It might take another day or two. The total process takes 6 - 7 days.
DeleteHi Miyoko,
ReplyDeleteI have gone all around New York City's health food stores and cannot find non-dairy yogurt that hasn't been sweetened. Do you have a brand you prefer, or a mail-order source? Or is there some way to substitute for it in your meltable cheese recipes? I really want to try them and it's so disappointing to lack this one crucial ingredient!
Thanks,
Rose
Rose, my suggestion is that you use the sweetened but plain non-dairy yogurt as the starter to make your own unsweetened yogurt, as suggested in the book. If you don't want to do that, you can order a non-dairy yogurt culture, such as this one. Most are grown in lactose; this one uses dextrose as the carrier. http://cheeseandyogurtmaking.com/yogurt-making-supplies/yogurt-making-cultures/yogurt-culture-for-yogurt-making.html
Delete