Did you know, Tofutti makes fake ricotta now.
If you taste this product directly from the container, you will surely be sorry. It tastes like dry pastey congealed chemicals. However, it melts quite nicely into a lasagna and makes it super creamy. Also the weird taste becomes much more subtle. I put a little daiya in too so it was a creaminess explosion. In the world of aftertastes, I am more used to tofu ricotta and since that is healthier anyway, I would probably not get this again unless I was in a mood where I was too lazy to make tofu ricotta but not too lazy to make a lasagna.
I made my fake turkey yesterday. All went smoothly except the bottom edges got a little spongey, but I think that will cure itself when it gets its second baking with its bean curd skin. I stole some bits off the ends to make hot turkey sandwiches for dinner last night.
It tends to hold together better after it has an overnight chilling but it was quite delicious. That gravy (Imagine vegetarian wild mushroom) is kind of blah but the fake turkey made it more delicious. I would only get it in a gravymergency. Or, it could be that it just needed salt.
I also made the Ginger Spice Brownies from 1000 Vegan Recipes. This cookbook is growing on me but from what I have read, the baked goods recipes are not entirely trustworthy and generally require some modifications. Ginger Spice Brownies were not an exception. I made them for the first time over the weekend and was not superpleased. It was basically just gingerbread with chocolate chips and it was very dry. But, it could be my fault because I ran out of molasses and substituted half honey (from my pet bees, silence the vegan alarums) and used whole wheat flour as is my wont when destroying the pleasantness of baked goods. So then I obtained more molasses and made them again with the following changes and now they are delicious, although they are still a bit too crumbley (maybe add prunes, or ener-g?).
- halve the baking powder and soda
- double the cocoa powder
- whole wheat pastry flour
- double the cinnamon
- reduce the allspice and add cloves instead
- bake in an 8×10 pan for 22 minutes or less
Now I shall bake an elaborate cake before joining the rest of humanity on the festive highways. Happy thanksgiving!