I like a little creaminess with my crepes, and have been experimenting with various tofu- and cashew-based “creams” with fairly decent results. I decided to give it a try with soy yogurt, then shortly thereafter found Emilie’s post on The Conscious Kitchen about soy yogurt “cheese”.
I hate to use the word “cheese” here because this is nothing like cheese, but it’s what Emilie calls it and it’s the closest word I can think of to what this is like. The concept is simple:
Place some plain soy yogurt in a fine mesh colander for a few hours. The liquid will strain out and you’ll be left with really thick soy yogurt. Mix the result with yummy savory or sweet seasonings and use it as you would Greek yogurt, cream cheese, or other soft cheese.
Emilie’s got a couple great variations, including herbed soy yogurt cheese, and sweet soy yogurt cheese. I mixed mine with agave nectar, lemon zest, lemon juice and cinnamon, then used it as both a crepe filling and a crepe topper. I loved it! It’s also really good plain with fruit, and when eating it out of this ramekin, I wondered if I could turn it into a creme brulee. But that is an experiment for another day.
Food and Exercise Log | Sunday, June 21, 2009
Calories In: 1,553
Calories Out: 2,150
Vegan Cornmeal Crepe with Marmalade, Fruit, and Soy Yogurt “Cheese”
A light breakfast to get me through my swim. One cornmeal crepe with a dollop of soy yogurt “cheese”, a bit of fresh fruit, and a decaf coffee.
1750 meters / 55 minutes
Calories burned: ~250
Vegan Cornmeal Crepes with Fresh Fruit, Toasted Almonds and Soy Yogurt “Cheese”
Done with my swim and time for crepes round two. This time I filled the crepe with banana and toasted almonds. I had this with a healthy dose of the soy yogurt “cheese”, lots of fruit, and more flaked almonds. SO good.
Three laps ’round Clissold Park with Tim. About 4 miles.
Calories burned: ~300
Black Beans and Raw Kale Salad
This picture doesn’t really represent my lunch because I didn’t end up eating that patty-type object shown on my plate. It was a black bean burger pulled from the freezer, but I overcooked (i.e. burnt) it and it was kind of dry and tasteless anyway. So I opted for 2 ramekins (about 200 grams) of black beans, along with my raw kale salad dressed with lemon juice, olive oil, salt and pepper (I love this).
Grapefruit, More Black Beans, and a Brazil Nut (not shown)
Veggie Pizza with Marinated Italian Grilled Tofu and Broccoli
To me, it is not the cheese that makes the pizza, but rather the delicious ingredients that go around the cheese. Thus, I bring you the easiest vegan pizza around. Don’t bother with cheese substitutes, just put on lots of nice veggies. Here I did grilled zucchini, mushrooms, spinach, garlic and tomato sauce. It was SO good. Served it with Italian Grilled Tofu topped with marinara sauce and a bit of blanched broccoli on the side.