Praise the Keehse

Yes, the package of "Keehse" is Veganwonderland's answer to all those yukky vegan cheeses. To be honest, I've never been keen on cheese, so I'm not really dissapointed by processed vegan cheeses.
I like making tofu ricotta, my own nooch sauce and things like that, thoug- because they don't smell like cheese.

Another thing is that stores in Germany don't sell fake cheese any anyway, so if I need some, I have to order online.

And this I sometimes do, but only to get the handmade-stuff from veganwonderland. It's based on soy, yeast and almond and melts fantabalously :)
Plus, it's cheap compared to other cheeses ( 3 € for a substantially big roll).

See yourself:
and another boring, cheeseless one:

V-con x Jamie Oliver plus spaghetti trees

I'm prepared for getting a lot of comments telling me how Jamie O. sucks and is so NOT VEGAN, just another profane celebrity chef etc etc etc.

But honestly, I don't care. I love Jamie Oliver. I like the way he talks like my friend Phil, cooks like my friend Dan (or does Dan cook like Jamie? hard to tell), uses lots of olive oil and chillies for practically every dish, does amazing Italian food and saved me that one summer five years ago when I spent the summer holidays in the middle of nowhere (East Anglia, precisely) and it kept raining for an entire week.

Anyhow, today is Sunday and I got up at 8:30 am and started my Sunday cooking marathon. I just love the anarchistic feel of getting the kitchen dirty while still in my PJs!

And I got to make stuff from Veganomicon. As I had supposed, there's no need to be sceptic about the layout and the overwhelming abundance of recipes because they all kick ass!

Today I made the chili-cranberry sauce, the 5-minute-mango chutney because I had an overripe mango to use, the rosemary foccacia and the white bean aioli (MUST TRY THE AIOLI! It's heaven!)

I also had to find a place for v-con in my kitchen. It's the first book, apart from my Jamie O. books, that didn't fit into my yellow kitchen shelf, so now, it's hanging out with it's British mates:



Then, I had an idea... I still had some pesto after a JO recipe sitting in the fridge and thought "why not make foccacia pizza?"

And so I did, using Jamie's recipe for fried pizza and his pesto as well as V-cons foccacia dough and aioli. Plus mushrooms and olives by the Italian grocery store round the corner.

While preparing the dough, I was roasting some garlic and dreamed of moving to Italy to become a garlic and spaghetti tree farmer... what, you don't know spaghetti trees?

Seitan O'Greatness/ Sick day pizza

I'v never been keen on meat analogues, occasionally eat tofu, even more rarely tempeh and hadn't managed to make anything but brainy seitan so far.

Being put off by the brainy variety, I finally decided to give PPK's Seitan O'Greatness a try.
I'm feeling bad because from everybody's comments, I should be in love with the log and all.

...


But I just found it all right. It was damn easy to make, turned out good, but still...
I used it on pizza, on stir-fries and found it very versatile. Probably it's only me being put off by most things with a meaty texture.
I don't get what all the rambling is about- I'll stick with my beans and pulses!