The Non Dairy Evolution Cookbook by Skye Michael Conroy has become one of my favorite cookbooks in my kitchen. I rarely use cookbooks; I’m a self-admitted splash-of-this and pinch-of-that cook. However, I am constantly pulling out this one.
Everyone always says giving up cheese is the hardest part of going vegan – if I had had this book years ago, it never would have even been a question. I remember discovering Daiya, and the excitement of having “real cheese” again. I think Skye’s cheeses far surpass Daiya, although Chao is still a pretty serious contender. While I’d love to share recipes, I’m respecting the author’s wishes that people will purchase the book if interested. Here’s a link!!
Spaetzle in jarlsburg melt with broccoli greens and onions.
The no yolks sauce on scrambled tofu (our Sunday breakfast now!)
Again, no yolks sauce on tofu.
A wheel of the mozzarella fior di latte.
Mozzarella fior di latte in a Chicago style pizza.
The mozzarella melt on a grilled caprese sandwiches.