It goes all melty in the oven and tastes like something from the distant past, in a good way, not in an over-flavoured, chemically and unfortunate way. This pizza cheese comes ready grated and is delicious. I extended the taste testers beyond just our family, including those who still eat dairy cheeses, and the general consensus was that this vegan cheese ‘does not taste weird’, which is actually quite an accolade.
The same company do a range of sliced vegan cheeses in ten flavours: original, cheddar, peppers, hot peppers, olive oil, olives, tomato and basil, herbs, pizza and mushroom. They all share subtle flavouring from whole added ingredients and are very pleasant in a sandwich. Particular favourites in this house were mushroom, herb and pepper. Pictured below is the ‘original’ type paired with lettuce and onion.
I like the fact that the products contain no palm oil; they are also free from gluten and soya.
Available from Goodness Direct and some health food shops.
The wild garlic seems to be early this year 😀
recipes: creamy carrot and wild garlic soup and wild garlic pesto
There’s a new soya milk brand coming to Tesco mid January: Vive Soy. We were sent a sample of the Cappuccino flavour to try which Davie enjoyed heated up at work on a very snowy day. It was very sweet, containing both sugar and sweeteners. The unflavoured varieties do not contain sweeteners and the unsweetened type has no sugar at all 🙂
These quantities make a huge one! Blend up 3 boxes of Silken Tofu with a teaspoon of turmeric, 2 tablespoons of Gram Flour and Black Salt (Kala Namak) to taste. Preheat your oven to 200C/400F. Grease a baking dish and place it in the oven too (frittata will cook more quickly). Wash, slice and fry up a box of mushrooms and a chopped red pepper (we used yellow but red would look better) in a little olive oil. Add a tin of sweetcorn to the mix until well heated through. Mix it all together (in pan if big enough, or straight into heated dish) and bake for at least half an hour or until it seems set through. Muchly yum 🙂
This made a LOT of soup (serving at least 6), but quantity all depends on the size of the pumpkin.
flesh of one pumpkin
3 red peppers
water and soya milk to cook up in (does not have to cover veg, will be too runny)
handful of cashew nuts
seasalt and paprika to taste
Peel and de-seed the pumpkin and chop into chunks. Place in a pan with chopped peppers, carrots and liquids. Bring to boil and simmer until veg is tender. Add salt and paprika – I used about a teaspoon for a big pan but you could go hotter. Blend up with the cashews, check for seasoning and serve with paprika sprinkle.
Some of us sampled Redwood’s latest products. ‘Dear God,’ and ‘Magnificent,’ were among the exclamations heard.
The cheezly bubbled up during cooking which was exceptionally easy: remove packaging and cook for 10-12 minutes at 200C.
The gluten free among us had a magnificent – there’s that word again – salad of lettuce from garden, cuke, avo and red pepper dressed with hemp seed oil and lime juice. Oh, and this:
- Recipe: take 3 packs of moo free mini moos three packs and arrange like so, in sunshine or rain.
Our favourite was the bunny comb, the little pieces of crunchie-esque candy are delightful (side note: we have a recipe for crunchies here). The sultana ones were reminiscent of Cadbury’s fruit and nut (been a long time but we recall) and the originals are smooth, mild and gorgeous, as moo free chocolate always is.
Available from: Goodness Direct, Amazon.co.uk and many other places as detailed here
Also check out the competition on the moo free website to win chocolate goodies including those above 🙂 Closing date July 30th 2012.
The latest show from The Vegan Option – Born Vegan: from1976 UK TV to the Hebrew Israelites, three very different vegan childhoods. Am listening as I blog, is fascinating 🙂