Re: [SFVS] Puff Pastry, Souffles, and Cheese
here you go.. buon apetito!
--- On Thu, 9/2/10, Adrian Maestas <giantsizeflower@...> wrote:
From: Adrian Maestas <giantsizeflower@...>
Subject: Re: [SFVS] Puff Pastry, Souffles, and Cheese
Date: Thursday, September 2, 2010, 10:02 AM
Send me your vegan quiche recipe, I'd love to try it!
--- On Thu, 9/2/10, wordybirdy05-home@... <wordybirdy05-home@...> wrote:
From: wordybirdy05-home@... <wordybirdy05-home@...>
Subject: Re: [SFVS] Puff Pastry, Souffles, and Cheese
Date: Thursday, September 2, 2010, 8:08 AM
for me the conversion process of becoming a vegan is more mental than the actual addiction to taste...
for example: i am an avid baker. during the time i was vegetarian, i was already off eggs, but had a hard time quitting butter and whipped cream because it gave it a "delicious" taste that margarine couldn't replace.
once i started to process the info that milk is the bodily secretion of another animal (with all the suffering and torturous aspect attached to it), with puss and blood that is mixed in there (due to the more than prevalent mastitis that is rampant among dairy cows) along with horomones, my brain made a connection that i could no longer ingest dairy, no matter how good it tastes...
3 years later, i am even more passionate than ever to bake vegan sweets. here in italy where i live, people unknowingly eat my fig tarts and banana muffins and apple tarts and ask for seconds. if i told them it's vegan they wouldnt touch it, but now it's in their belly and a smile on their face, they finally believe it's possible to eat kindly and well.
when i accidentally tasted a lick of dairy ice cream- i almost gagged! it had such a strong animal taste that i wonder how i EVER loved that taste....
currently i am hot on the trail to make parisian macarons using versawhip, soufflés are also next on my list...quiche is now a handsdown winner (happy to send recipes to those interested)...even perfected a soft, fluffy airy birthday cake with mouthwatering ganache frosting. cooking without eggs/dairy has motivated me to become a better cook. It's too easy to resort to eggs/dairy (making full circle back to Green's), so i forge ahead with vegan territory ahead, winning with tastes, not lectures.
--- On Wed, 9/1/10, beetsnotmeats <marcleton@...> wrote:
From: beetsnotmeats <marcleton@...>
Subject: [SFVS] Puff Pastry, Souffles, and Cheese
Date: Wednesday, September 1, 2010, 9:16 AM
Just an fyi, Pepperidge Farm puff pastry IS vegan. It may not be he healthiest, purest thing out there, but it is what a lot of home chefs use...and so can you, because it's VEGAN!
Also, if you like souffles and think it's impossible to have a vegan one, you've obviously never heard of Madeleine Bistro in Los Angeles (http://www.madeleinebistro.com/index.html). I just read about their souffles again last night on Melisser's (of Sugar beat Sweets) blog (http://www.theurbanhousewife.com/?p=672). Have a look at her blog for a pic. Granted, L.A. isn't where you want to go every time you need (?) a souffle, but I mention it just to make the point that it can be done.
Speaking of Sugar Beat Sweets, they have made me some of the most delectable baked goods I've ever had. To say that it's impossible to make vegan pastries that are as good as non-vegan, is—in my opinion—to not actually have tried all that are on offer in the Bay Area. My partner and I purchased a wedding cake and cupcakes (from SBS) as a gift for some (non-vegan) friends who married last year. We were 2 of just 6 vegans at the affair attended by over 100. Not one single non-vegan suspected the cakes were any different from ones they'd have at any other wedding. In fact, everyone went back for seconds, the venue staff was caught stealing cakes in the kitchen, and one guest nearly started a fight because she simply refused to believe the cake she was eating was vegan.
Also, cheese is (again, in my opinion) the worst animal product you could be eating. In terms of cruelty, you'd be better off eating steaks daily. Cesar Chavez said it and so do I. The entire veal industry exists *because* of the dairy industry. Female cows used for milk production endure a longer, more torturous, and pain-filled life than any other "food" animal. They are forcibly "raped" to be inseminated, their babies are repeatedly ripped from them which causes them to mourn in unbearable (often to the humans who work with them and must listen to their cries) ways. After having all the calcium leached from their bodies after years of producing more milk than they were ever meant to, they are left with such brittle bones they must be dragged to slaughter. There they join all the other spent dairy cows (who never lived naturally, went outside, or knew their children) in the giant death/meat pile America enjoys as hamburgers. There are many more horrifying details about cheese production, I'm not going to lay them all out, but they're readily available.
One last thing I will mention though is the fact that cheese contains a carcinogen. Did you know that? Did you know it's the very thing that makes it addictive, and creates that morphine-like, never-gonna-give-it-up reaction in you? As soon as you give it up, your body starts adjusting and ceases to crave it in a very short period of time. I've never met a vegan that didn't claim to LOVE cheese at one time. I ate it daily (at multiple meals) when I was vegetarian for 18 years before going vegan. I thought it was my right. But if our bodies didn't adjust and the cravings didn't dissipate, do you really think there would be ANY vegans?
Just my .02.