All this talk of croissants has me thinking about French food. Additionally I picked up a teeny tiny 200g block of Vegusto (piquant) from a health food shop to try, with a massive $14 pricetag. Whaaaat. Admittedly I’m not used to forking enormous amounts of cash for vegan cheese, as I’m currently hosting a Notzarella maker and I make my own nut cheese – both of which are very fresh compared to something imported from Switzerland… But! I finally tried it. Piquant cheese that smells of sweaty gym socks was never my thing, but it’s ok. It’s a little bit like smokey gruyère cheese, something for putting on platters and crackers.
But what to use it for besides the obvious? I thought I’d find a recipe that used stinky cheese, and I found one for vegan parmesan – a courgette (zucchini), mushroom, brown rice tian from A Vegan Taste of France – so I added double what the recipe called for, using leftover brown rice instead of long-grain white, and it turned out pretty well. (Can I ever make someone else’s recipe without making substitutions? Nope! Not very often, at least.) And the recipe said to serve the rice tian with vegetables and bread, so I made watercress soup and we had leftover homemade bread on the side. Lovely, European rustic-style stuff.
The only other vegan cheese I’m interested to try is Daiya – I’ve heard good things from my north American comrades.
I’m still planning to post our vegan croissant recipe before the end of September! Stay tuned. Will probably make them from brunch next weekend. Yum. And, speaking of animal-friendly vegan French food… I’ve formulated several theories over several years about what would make an excellent vegan crème brûlée, and I’ve even been gifted a tiny culinary blowtorch. I should get on that, too… Whether it’s the French genes in our pool or just a general I-like-messing-with-recipes (and-possibly-offending-conservative-foodies-in-the-process) kinda thing, the idea of tweaking these sorts of recipes really appeals to me.
Bonus: Vegan parenting video with French subtitles!