The oven has returned! Welcome home, my friend.
Today I attempted Potato Dauphinoise today, one of them vegan. And if you're not going to use cheese, you better add a helluva lot more flavours to compensate. I didn't use vegan cream, having had a bad experience with the sweetly chemical Alpro stuff not too long ago (I've since been told oat cream has a lot more of a neutral taste*), I made a white sauce using soya milk instead. Into it I put:
- salt and pepper
- many cloves of roasted garlic, smashed
- a bay leaf
- light tahini
- grain mustard
- paprika
- dried onion flakes,
topped it with sesame seeds and more onion flakes and hoped for the best. I haven't tried it yet, but the whole thing shrunk nicely during cooking. The onions on top burned a bit, sadly.
The dairy one was a roaring success and was eaten swiftly with a salad of grated kohl rabi dressed in lemon juice, and watercress in a light film of olive oil and lemon.
*this in itself can also be a problem
The dairy one:
and the vegan one:
take your pick, I won't be offended.
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