I can't answer definitively but possibly my experience is worth sharing here.
Thinking about food labelling, products may be labelled vegan and have a warning aimed at allergy sufferers along the lines of
produced in a facility that handles dairy products, eggs [...]
So, a product can be vegan if cross-contamination may have taken place. I am vegan for ...
For "fish pie", for example, I use a combination of oyster mushrooms, tofu and torn sheets of seasoned sushi nori seaweed.
Mushrooms mainly for texture
tofu mainly for protein
seaweed mainly for flavour
I get good feedback :)
get some extra-firm tofu and fry it with green/spring onion, turmeric (for colour), and yeast extract, nutritional yeast or soy sauce for flavour.
serve on toast etc
mix chickpea/gram flour with your favourite vegan milk and some salt and herbs to make a batter.
Fry in a little oil on both sides.
avocado on toast
mash up ...
Just another perspective, maybe should have been a comment instead, but:
I read once, on a blog possibly but it was a good few years ago, that the person no longer sees meat as food, and I agree totally.
When people ask me questions like 'don't you miss x thing?', it almost doesn't compute because there's meat and then there's food, and I wouldn't use ...
Below is a list of places where vegetarian Parmesan-like hard Italian-style cheeses can be found:
Twineham Grange Vegetarian Pasta cheese from Bookhams is lovely and
can be bought online and from Waitrose.
The Better Food Company in Bristol stocks some tasty
vegetarian-friendly Parmesan-like cheese.
Whole Foods stores, which seem to be growing in number ...
You don't have to go to specialist stores; you can get vegetarian Parmesan in at least three of the major UK supermarkets!
It seems to usually be under each supermarket's "budget" branding. I believe the reason for this is that "Parmesan" is a "DOP" name which means that it has a designated origin and legally has to be made in a particular region and with a ...
As you are looking for some non-sweet recipes, Indian recipes are a good option for you. Most Indians prefer not to have sweet foods in their breakfast (although they do at lunch or supper)
Below are some easy breakfast recipes:
It is a thin crepe made out of soaked rice and skinned black gram. Dosa is one of the famous south-Indian breakfast ...
My local pizzeria uses a brand called VioLife who have a cheese specifically for pizza, though any of their cheeses would work.
At home, I enjoy my own 'vegan cheese' on pizza which has two ingredients: hummus and nutritional yeast. Simply spread the hummus onto the pizza and sprinkle with as much nooch as you like, then add the toppings of your choice! ...
Toast with hummus. You can even make a creamier spread with avocado and cucumbers.
Open a tomato, add stuffing and bake it, it's delicious. Here's a recipe (of course, don't add the cheese).
Garlic bread. Recipe is so simple I don't even need a link: mix vegetable oil (don't use coconut, though, the smell kinda ruins it) and smashed garlic on a frying pan, ...
There is vegetable rennet. You can get parmesan-style cheese with vegetable rennet. Here's a few:
Organic Valley uses vegetable rennet in their shredded parmesan as well as their grated variety.
Trader Joe's does sell parmesan with vegetable rennet (under the Trader Giotto's brand). They label their rennet source so you can check the label if you go there.
A lot of the fishy taste comes from the Omega 3 fats which are abundant in fish. Fortunately, fish is not the only source of them, and you can substitute them.
The best substitute is probably seaweed. Take some white tofu and marinate it in seaweed. Ideally, add the seaweed to the sauce later.
Use linseed oil and add it to your sauces. It contains Omega 3 ...
Gluten is the main protein component of wheat. You can use ordinary flour and process it into seitan yourself by washing the starch out of it, or you can buy gluten powder, which might be sold as "vital wheat gluten". This is flour that has been hydrated and had the starch removed. It saves time when making seitan.
To make seitan from flour, you need to ...
After numerous failed experiments I came across this YouTube video in which chef Nupur Sampat makes impressively creamy curd from peanuts, with no thickeners, sweeteners, expensive probiotics or complicated steps. It looked too good to be true, but I tried it in my kitchen and it worked perfectly first time.
Since I don't like the taste of raw peanuts, I ...
While cheese is a fantastic ingredient which very specific physical properties and tastes, people are often indoctrinated about the ways of making a successful pizza. Once you are vegan, you will find that you are now free from the shackles of tradition and you can experiment however you want. Cheese doesn't have to be cheese and doesn't have to be cheesy. ...
There are various ready-made vegan "cheese" products available and I hope others can recommend some that are suitable. I don't use them myself.
I make my own cheese-like foods from various fairly basic ingredients. Here is how I make the kind of "cheese" I use for pizza. It is tasty and kind of sticky, but not stretchy like melted ...
As a supplement to the great answer by Zanna - seaweed is a great way to fake fishy sea flavour - you can sometimes fake the flavours around fish without actually having fish.
For example, a store-bought fish cake might be mashed potato, dill, and fish, fried and breaded. Making the same thing without fish, but with the dill, can be surprisingly close. A ...
Porridge (oatmeal) is a great Scottish staple. Cheap and convenient. You can make it fairly quickly on the stove or faster in the microwave with water or plain unsweetened soy/almond/rice milk. Fresh fruits are a healthy topping in moderation but seeds are also an option for something less sweet.
A couple of pizza places local to me use Daiya Brand vegan cheese. It is soy and peanut/treenut free. It melts and stretches similar to mozzarella.
Daiya also makes frozen pizzas available in some grocery stores.
expeller pressed non-GMO canola and/or safflower oil,
pea protein, salt,
Here's a widely available vegan option: Violife Prosociano. It's sold in health-food shops and Tesco, and online for example at The Vegan Kind
For those who prefer not to use processed foods, I find a combination of hemp seeds, nutritional yeast, garlic powder and salt does stand in for Parmesan quite convincingly.
Yes, you can make your own tofu without a press. Before pressing, tofu has a high water content. For some purposes, this soft, wet tofu is ideal; if you like the texture, you can use it as it is. One of the reasons for pressing tofu is that removing the water allows it to absorb more flavoured liquids later, but one of the advantages of making your own tofu ...
I know I'm late to the party, but I've thought of a nice little curveball.
Sushi! (Which does actually mean 'rice'.)
For example, there's kappamaki, a type of sushi consisting of:
nori* (a kind of seaweed)
strips of cucumber
It's named after a kind of water-dwelling 'demon' called a Kappa that tries to snatch and drown children. This is ...
There's a similar cooking.SE question: Adjusting baking powder to work with almond milk
if a recipe involves baking soda or baking powder, almond milk produces a less satisfying rise and there's a bitter aftertaste. [...] Soy milk does provide the same "lift" and eliminates the bitterness the same way that dairy milk would. [...] Is it possible to adjust ...
There is a really good, unexpected replacement for egg white:
Chickpea liquid (Aquafaba)
Seriously. Buy a can or glass of chickpeas, pour it in a sieve, collect the liquid. Set the chickpeas aside and make some hummus. Now the fun begins.
Take the liquid and beat it like egg white.
Add icing sugar and continue beating, it will facilitate the process. You'll ...
A typical Israeli breakfast can easily be made vegan: Israeli salad (finely chopped cucumber, tomato and onion with some olive oil and a bit of lemon), a few slices of bread and a savory spread (hummus, tahini, baba ghanoush, mashed avocado, olive tapenade, pesto, sun-dried tomato spread and so on).
I never use any egg substitute and I don't have any trouble... Here's my method:
half and half gram/chickpea flour and buckwheat flour
oat or soya mylk (or whatever you like)
salt, herbs etc, to taste
use rapeseed oil to cook
half and half buckwheat flour and chestnut flour
hazelnut or buckwheat mylk (or whatever you like)
Almost any food production that is done commercially can be done in your kitchen.
Here is a guide on how to make your own tofu without "a press" http://www.instructables.com/id/How-to-Make-Tofu/ - remember it doesn't have to be the shape of the stuff you buy.
There are other similar guides if you do a search
You seem to be asking two questions. One about safety of fermentation, the other about how to make rice mylk (safely). While I cannot answer the latter I can answer the former.
The difference between fermentation and spoilage is about control.
With spoilage random species of micro organisms (bacteria or fungi) make up the majority of those processing the ...
While I appreciate the orientation towards an analytical, scientific and health perspective here, I have not ignored culinary considerations where they seemed important.
This post is a work in progress. I will try to keep updating it as I learn more.
Beans, legumes, grains, nuts and, uh, seeds are all the seeds of the plant they come from. ...
Cashews are used in these recipes because they have little fiber and what fiber they do have dissolves in water. For example, homemade nut milk normally leaves grounds at the bottom of the pitcher for any nut except the cashew.
As I read this question, you are looking for alternative to tree-nuts, because if it weren't for your allergy most other tree nuts ...
Cashews are used in these recipes because they are high in fats and so produce a creamy texture, as well as having a nice flavour and mildly sweet taste (which reproduces somewhat the slight sweetness of some dairy cheeses due to the presence of lactose).
As the closest alternative, I suggest using seeds such as pumpkin, sunflower or sesame. Pumpkin seed ...