Vegan Cream Cheese?

Much needed question mark. The blog that I found this on RAVED about it so I was super excited and really wanted to test this for my vegan cousin and aunt who, like me, are always searching for a plant based protein option… available in Grenada. I really thought this would be great, and I have to say that I’m not overly impressed. It’s made mostly of firm tofu (which I love the flavour of, even by itself) and a vegan mayonnaise called Vegenaise. I didn’t even bother trying to find that here since I knew there was a 0% chance, so I made vegan mayo instead. The recipe I used was 3/4 cup soy milk, 3/4 cup olive oil, 2 tbsp lemon juice, 2 tsp Dijon mustard, salt and pepper to taste, all blended until it thickens and has a mayonnaise like texture. It gets 10/10 on texture, but it tastes completely of olive oil and that really isn’t a flavour I appreciate. If you like olive oil, you’ll be golden.

That being said, if I’d used Vegenaise maybe this recipe would have turned out spectacular as described, instead of merely passable.

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Ingredients:

  1. 1/2 lb firm tofu
  2. 2 heaping tbsp vegan mayo… Hopefully you can get store bought stuff
  3. 1 TSP cumin or paprika (or more to your liking)
  4. Salt & pepper to taste
  5. Chopped onion to taste (I used about 3 tbsp)

Blend everything but the onions until smooth and then fold them in. If you used my recipe for vegan mayo, and you dislike the taste of olive oil as much as I do, you’ll be needing to masque the taste… sorry to say.  I tried it on a sandwich with some Dijon, onion and tomato slices, and more pepper, and while I could still taste the tofu and feel the creamy texture (which is actually very pleasant), I couldn’t taste so much olive oil. It was actually a spectacular sandwich, which is the surprise of this post! I was really pleased. IMG_20140721_141624

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*I left this post for a few hours and tried the cream cheese again and it tastes a little better after being in the fridge for a while!

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I wasn’t exactly full of kind words in this post, so I don’t blame you if you don’t try it, but if you want to be adventurous and are willing to work a little bit for some good protein, go for it!

Happy Cooking!

Tomato and Chickpea Salad

This is a pretty basic fresh summer salad, variations of which can be found in quite a few places, but it’s so yummy and healthy that I decided it needs a place on my blog!

Ingredients
1. 1 can of chickpeas, rinsed and drained
2. 2 cups of chopped tomatoes (bite sized)
3. 1/2 cup chopped fresh parsley
4. 2 tbsp balsamic vinegar
5. 1 tbsp olive oil (or more if you’d like)
6. 1 tsp dried oregano
7. black pepper, to taste

Toss all your ingredients together in a bowl, cover, and refrigerate for at least 2 hours before serving to let the flavours meld.

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-Happy Cooking!