Friday 30th September 2011
Thank God for soya!
A grand gesture, granted. But one that is said without cynicism & only a hint of sarcasm. It has really made my withdrawals from dairy much easier to cope with.
I’m lucky that my local health food shop stocks a huge range of lactose free products. They all vary in taste but at least I’m able to make pasty, put something on my cereal & gratin the odd thing.
My only gripe with it as a cooking material would be that it isn’t particularly giving. It doesn’t dissolve like yoghurt does nor does it melt like cheese.
You could literally incinerate a slice of vegan cheese & it would not change shape in the slightest. It should really be used to clad nuclear power stations or maybe the underside of the next generation of space shuttles. Its uses are limitless.
I made the pastry with soya butter. The filling was 5 eggs, broken not beaten, a pot of soya yoghurt, salt n’ pepper, 2 slices of vegan cheese, diced. Put all this into the pastry case. Then 8 asparagus sticks, blanched, cut into 1 inch pieces & sautéed. Skin & cube the salmon before throwing it, along with the asparagus, into the tart case. They should protrude from the egg mixture a little. Mine was a 12 inch pan & it made a good 6 portions.