Who Cut (out) The Cheese (part 1)

What’s the deal with being dairy-free or vegan anyways?

Watch or listen to my first “vlog” on dairy! I also decided after making the video I wanted this to be an introduction since, like sugar, dairy is a huge concept to cover when it comes to food. So stay tuned! (posts won’t be sequential)

Here are some key points/words I wanted to highlight, but I hope you listen to the whole thing and enjoy!

Lactose intolerance and information from the National Institute of Diabetes and Digestive and Kidney Diseases

Casein– casein allergy occurs when your body’s immune system mistakenly thinks the protein is harmful and inappropriately produces allergic (IgE) antibodies for protection. The interaction between these antibodies and the specific protein triggers the release of body chemicals such as histamine

Bon Appetit Magazine – from drooling over glossy professional photos of  Julia Child’s famous Boeuf Bourguignon to attempting to make your first tomato soup from scratch (here’s my current favorite recipe), this magazine has had a great influence on my home culinary exploration and creativity. Just $1/issue when you subscribe… not many other deals like that one left

Cassava Root – from Wikipedia

It is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates. Though it is often called yuca in Spanish and in the United States, it differs from the yucca, an unrelated fruit-bearing shrub in the family Asparagaceae. Cassava, when dried to a powdery (or pearly) extract, is called tapioca; its fermented, flaky version is named gar

Tapioca flour/starch is used in dairy-free cheese options, like in the extensive brand Daiya

Clarified butter vs. Ghee (from Wikipedia)

Ghee differs slightly in its production. The process of creating traditional clarified butter is complete once the water is evaporated and the fat (clarified butter) is separated from the milk solids. However, the production of ghee includes simmering the butter along with the milk solids so that they caramelize, which makes it nutty-tasting and aromatic.[1][8][9][10]

A traditional Ayurvedic recipe for ghee is to boil raw milk, let it cool to 110 °F (43 °C), and add curd (Indian yogurt) cultures. After letting it sit covered at room temperature for around 12 hours, the curd is churned to obtain cultured butter, which is used to simmer into ghee.[11]

Vegan butter 

Your at-home cooking won’t miss a beat with Earth Balance’s line of vegan butter products. #trust

Cashew milk ice cream 

I’m just gonna leave this here… you’re welcome.

Vegan recipe of the moment – Cashew “cheese”

  • 2 cups raw, unsalted cashew nuts
  • 1/2 cup basil, blanched and shocked
  • Place cashews, basil, a pinch of sea salt, and 2/3 cup water in a blender and purée until smooth; set basil-cashew cream aside.

This SERIOUSLY is the same as ricotta cheese. I’m. Not. Even. Kidding.

I said towards the end that I want to stress I’m not trying to say that anyone reading or engaging with this is doing anything wrong by not ascribing to my lifestyle. That’s silly. My intention behind all of this is to show how being curious and exploring your own lifestyles can lead to unintended outcomes, usually positive ones. What I share here is only my journey, or if I share interviews with others, their journeys. But for now it’s just me, and I hope that I pique your interest to examine your own life, maybe see what habits and choices aren’t rewarding you and give you the courage to change them.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s