Learning new ways of using ingredients interests me, so I picked up a book on making artisan vegan cheeses. I usually prefer beans, nuts, vegetables and fruits over dairy and meat as a dietary staple, though I’m down with a healthy wild or small-farm raised turkey or tasty free-range elk steak. Vegan “cheddar” needs a new name. It’s a tasty product on its own.  A great cheddar made from milk is its own thing, as is its vegan homage. The key to making a vegan cheddar is a sour starter the author of the cookbook I used calls “rejuvelac.” Rejuvelac is based in fermented grains, similar to what you would use in beer making. That gives