It's really aggravating when a restaurant will claim to have vegetarian dishes and then it turns out that all they're doing is taking the meat off a regular dish and serving it up. Some of my best customers are vegetarians. Treat them good the first time and they come back lots of times. It's funny, but my veg customers usually have very deep pockets. They tend to drop some serious coin. The funniest problem I've had is with vegan cheese. It won't/doesn't melt. You can put the stuff on the Sun and it's still doesn't melt. It cracks me up.
[h3]Vegan Mozzarella[/h3]
Ingredients:
1/3 cup of raw cashews
12.3 ounce package of organic silken tofu, firm
1 ½ cups of almond milk
2 teaspoons of kosher salt
1 teaspoon of lemon juice, freshly squeezed
1 teaspoon of amber agave nectar
4 teaspoons of agar, powdered (NOT flaked)
Directions:
~ Place the raw cashews in your blender. Process until they are a fine powdery meal (but not cashew butter). Add the remaining ingredients, except the agar and process until the mixture is completely smooth.
~ Pour the contents into a saucepan and sprinkle the agar on top the mixture and whisk it completely in. Allow it to stand for 5 minutes so the agar will bloom.
~ After the 5 minutes has passed, turn the heat on medium and cook, stirring continually. The mixture will start to bubble (like polenta) at about 160 degrees. You want to continue to cook it for about 5 minutes to come close to 212 degrees. The agar sets best when it has come to a least 185 degrees and is then cooled to 110 degrees.
from: Vegan Epicurean Blogspot
http://veganepicurean.blogspot.com/