MypinchofItaly
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- Joined
- 17 Feb 2017
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- Milano, Italy
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- mypinchofitaly.co.uk
Mixed veg creamy soup for dinner
Now that electricity and satelite broadband are back, I can update yesterday's cooking along with a little this evening as well.
I think I commented yesterday that I had made a tofu based boursin replacement that I wasn't completely sure about. Well leaving it in the fridge overnight as per the recipe instructions, has completely changed its taste. And it is much nicer and closer to how I remember a garlic herbed boursin to have been. It uses tofu (firm not silken), cashew nuts and (refined if I had any) coconut oil as its base. I didn't add the water required but found that my food processer casper recipe) didn't produce a smooth enough paste for my liking, so it went into the Vitamix which made short work of it and produced a lovely smooth paste. It was the taste that I hadn't been sure about, but overnight it has changed and improved. Next time I'll make sure my dried herbs are more finely chopped but overall I think it may just pass the hubby test (assuming he actually manages to get home tomorrow).
Vegan Herb Boursin
Based on tofu, cashew nuts and coconut oil this actually works in taste and texture
Vegan Herb Boursin
Based on tofu, cashew nuts and coconut oil this actually works in taste and texture
I also did a 'taste test' on my baked 'feta' cheese. It didn't really need one but I felt that there was a need to conduct one... I may have to sample another slice tomorrow to double check...
I have a fondness for broad beans. I also have a fondness for curry, so a combination of the two suits me very well. This has plenty of green lentils, a few other little bits and pieces and is served up with hot mango chutney, mixed pickle and yoghurt.
View attachment 36996eans
Potatoes au gratin. I intended to pair them with cold honey roast ham until I discovered some bacon in the fridge which must be very close to it's sell-by-date.