Case (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
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fandomsecrets2014-04-11 06:52 pm
case) wrote in fandomsecrets2014-04-11 06:52 pm
[ SECRET POST #2656 ]
⌈ Secret Post #2656 ⌋
Warning: Some secrets are NOT worksafe and may contain SPOILERS.
01.
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02.
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03.
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04.
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05. [SPOILERS for Snowpiercer]
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06. [SPOILERS for Captain America: The Winter Soldier]
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07. [SPOILERS for Teen Wolf]
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08. [SPOILERS for Golden Time]
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09. [WARNING for blood/gore, cannibalism, and incest]
Notes:
Grabbed some from next week's subs post so it wouldn't be all spoilers today.
Secrets Left to Post: 00 pages, 000 secrets from Secret Submission Post #379.
Secrets Not Posted: [ 0 - broken links ], [ 0 - not!secrets ], [ 0 - not!fandom ], [ 0 - too big ], [ 0 - repeat ].
Current Secret Submissions Post: here.
Suggestions, comments, and concerns should go here.
Re: petty rant thread
Tofutti: American brand. Probably their best products are their cream cheeses, which you would totally not be able to tell wasn't dairy. They also have cheese slices (I regularly eat the American style, they also have mozzarella), sour cream, ice cream, and they do have ricotta but I find the last to be quite unpleasant. There's also products like ravioli and pizza.
So Delicious Dairy Free: American company. MOST AMAZING ICE CREAMS. Their coconut milk Turtle Trails ice cream is to die for. They also have milks (both for drinking and cooking), creamers, and yogurts. Don't like almond milk? No problem, try cashew or coconut - they have unsweetened, regular, vanilla, the coconut range has chocolate and choc mint and pumpkin spice and nog and coffee ones... I really want to try the choc mint coconut milk :(
Daiya: American brand. I haven't had this one personally, but apparently it's one of the better American vegan cheeses.
Follow Your Heart: The other main American brand for cheeses, haven't had this one personally either. They're best known for Veganaise, as well as sauces and dips that would normally have cheese or egg in it, like caeser sauce or ranch dressing.
Earth Balance: American company, also haven't tried. They have butters (in tubs and sticks), soy milk, mayo, nut butters, spreads, and also snackfoods, like flavoured popcorn and kettle chips.
VBites Food: British company, they have the Cheezly range of cheeses (we use mozzarella style), although their main speciality are substitutes for meat and fish.
Another option is Whole Foods - there aren't a huge amount, but if you're in Vancouver, there's about four, and another four in Ontario (Oakville, Mississauga, Markham, and one in Toronto). They would most likely have their own vegan and dairy-free products - I know that similar stores, like Trader Joe's, have their house brands of things like soy and almond yogurt (I've had some of the Trader Joe's yogurts, they're delish).
But, quite aside from products, there's also homemade substitutes! Here are some, and some general tips:
- For recipes that call for butter, you can generally substitute things like oil (canola oil works best - olive oil has its own flavour that works intriguingly in some recipes, though).
- For buttermilk, take almost a cup of a milk substitute of your choice, like soy, and add a tablespoonfull of white vinegar or lemon juice. Let it react for a bit, and you have buttermilk.
- For cream, a great vegan staple is cashew cream - soak cashews overnight, then pulverise them in a blender with some water. If you have a high-speed one like a Vitamix, you don't need to soak them. You control the thickness with the amount of water you use.
- Another option to make things creamy is to puree silken tofu (the soft, wobbly kind) in a blender or food processor.
- To add a cheesey flavour to sauces and stuff, look for a product called nutritional yeast, should be available in all good health food stores. It's usually fortified with stuff like vitamin B12, too, which is always a good idea (and not just for vegans - 40% of ALL Americans have B12 deficiencies).
- For ricotta and feta and similar things, you can flavour and prepare firm tofu in various interesting ways.
- Milk substitutes aren't just limited to soy and almond. There's also coconut, rice, oat, quinoa, hazelnut, cashew... most nuts, in fact, you can make a milk out of. Almost all of these can be made at home, too - choose one that sounds interesting and just google... I don't know, 'hazelnut milk recipe'.
- Actually, as a rule of thumb, most dairy products can be replicated. A good way to do it is to google '[product/recipe/item] vegan', and you'll get a host of ways to do things. Vegan products are a good way to go, because that way you're guaranteed not to get things like casein and whey. A LOT of dairy reactions are due to casein, the main milk protein.
- Kosher products may work for you, too. I tend not to use them too often since they often have... say, egg, or fish-based gelatin, but they do have a lot of dairy-free stuff.
- The health food aisle in the supermarket will often have a lot of substitutes for milk products, including cookies and chocolates without milk in them.
And the chocolate sorbet recipe is this one. My Mum is the one who usually makes it, and she says to follow their instructions about beating and whisking, but you can play with the ingredients a bit (we use a vegan sub for milk chocolate, which is a little bit sweeter, although I personally like it quite bittersweet). The last step with the ice cream maker, though, isn't necessary, although it will be a bit harder without the machine. Still utterly delicious, rich, decadent, and just... perfect chocolate bliss, though <3
Best of luck!! :)
Re: petty rant thread
Thanks for the recipe! It looks delicious. I'll have to make it. My mouth is already watering in anticipation!
Re: petty rant thread
And let me know how the sorbet turns out! :)
Re: petty rant thread
I will. :)