What do you use in your coffee (and exciting vegan food)

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, " Alison Goodyer " <alison.goodyer

wrote:

>

> I guess its all about educating my taste buds - I love cooking,

> I love food and I'm struggling to really find vegan recepies that

> I actually eat and think " oooh that was yummy " :-( - I've been a

> diehard comfort eater all my life - I love creamy things, cakes,

> home-made bread & butter and I find it quite difficult finding

> food boring. No disrespect to any vegans - I just think that I

> must be doing something wrong!!!

 

For me, the answer has been herbs, spices, sauces and home baking.

Eastern cooking traditions (Indian, Thai, Chinese etc.) are all good

sources of tasty vegan dishes, as are Italian pasta dishes (there are

a couple of vegan pestos available that taste nice, or make your

own). Although it's a bit of a stereotypical dish, I've also found

Cranks nut roast recipe to be very tasty and a good way of sharing a

roast meal with meat-eaters (with veggy gravy and potatoes roasted in

vegetable oil, of course!)

 

For sweets, I've baked my own muffins, mince pies, cakes and so on

and they're all as good as any commercial egg and butter filled ones

(as far as I remember!) It's irritating that there aren't more out

there. Our local Canadian Muffin shop used to do a different vegan

muffin each week, which was good, but the branch closed down.

 

> Anyway - I have a question. I use unsweetened soya milk in

> cooking, normal sweetened alpro in tea/cereal, but I've gone off

> coffee as soya doesn't taste quite right. Some friends gave me

> some dairy free coffeemate type stuff - I didnt examine the label

> at great depth so although it said vegetarian I dont know if it was

> vegan, but I wouldnt want to use it anyway as it was full of

> hydrogenated fat. On an american site I discovered that vegans

> were using almond milk or coconut milk in their coffee. Has anyone

> tried this??? What do you all use in your coffee????

 

Not tried either of those. I have tried rice milk and oat milk. Of

the two, I prefer rice milk (Rice Dream with added Calcium) for both

the taste and the fact that oat milk seems to coagulate very

quickly. The downsides of rice milk are that the coffee will look a

lot darker than soy or normal milk (a bit like using completely

skimmed normal milk) and it does separate into bits if you leave it

for too long.

 

> So sorry for all the questions - I'll make this my last for a bit

> and stop emailing the groups so much !

 

Posts are what keep forums alive. Don't worry!

 

Cheers,

 

 

Matthew