Here is a run down of the vegan cheeses we use (and a couple that we don’t use) at Fairfoods.
Vegan Cream Cheese
In cheesecakes, our favourite vegan cream cheese is Tofutti Creamy Smooth Original for the incredible taste and the texture it gives to cheesecakes. We use it in our passion fruit cheesecake and chocolate caramel cheesecake.
For stuffed cherry tomatoes, the following vegan cream cheeses work well:
Cowspiracy: The Sustainability Secret
Produced and directed by Kip Anderson and Keegan Kuhn (2014)
My star rating: 5 stars
What the film is about
Cowspiracy looks at the environmental impact of animal agriculture and presents the case strongly with statistics, graphics, interviews and some humour thrown in.
Kip Anderson is the main narrator and the film features Howard Lyman (former cattle rancher), Michael Pollen and Michael Klaper among others.
“I recently attended my friend Lotje’s wedding and sampled some of your super delicious food. I was bowled over by your amazing red vegetable curry and I wondered if there was any way you might share your recipe? Your curry was the talk of the wedding!
Kathleen Fournier, Barcelona”
A cornerstone of Fairfoods is that we like to share stuff – recipes, resources, knowledge – so here it is. The combination of creamy (vegan) cheese, tangy tomato and lots of fresh spices and herbs packs a real flavour punch. It is adapted from a recipe in Prashad: Indian Vegetarian Cooking.
We’ve tried out nearly 20 recipes from Prashad: Indian Vegetarian Cooking by Kaushy Patel, and it gave us lots of inspiration when we were planning an Indian pop up night.
Listed below are all the recipes we’ve made from the book, with notes and a star rating from 1-5. As you can see from the number of recipes made, I really liked this book, more about that at the end.
These are great on a buffet, they look cute and have lots of flavour. Use the best quality cherry tomatoes you can find, cheaper ones tend to be lacking in flavour.
Posted in Recipes
Frylight is a low-fat cooking spray which also happens to be very non-stick, more so than regular vegetable oil. So we spray it on baking trays sometimes before adding pizza, cookies or whatever it is we are baking. It is especially good with pizzas – we make our own bread – if the bread dough sticks to the tray it rips the pizza and ruins it. Frylight seems to solve this problem. We also use it for baking sausage rolls and other pastries, and focaccia bread.
- Very non-stick
- All the flavours we have seen are registered as vegan with The Vegan Society
- More expensive than using regular vegetable oil
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This is the recipe for our sausage roll filling. Before it came about, we’d use a packet mix filling and jazz it up with some lovely flavours. It was time for an update, so we did a fair bit of testing and came up with these. Sausage rolls can be bland so we like to add plenty of different flavourings. Oats and breadcrumbs bind the filling. The onions, carrots and garlic lighten it up a bit, as well as adding more flavour. And it’s nice to get some veg in there.