Wednesday, October 7, 2009

Day 7

Today, I saw a drool inducing recipe on (probably one of my all-time favorite sites) for a saag dish that called for tofu instead of panir. It's so close to being vegan, except that it calls for Greek yogurt to be added at the end. Does anyone have any ideas on how to get that creamy finish without the dairy? Also, what about making this with kale? Thoughts?


  1. I usually put coconut milk in my curries for creaminess, but I've considered trying Mimicreme (unsweetened) for a slightly more neutral flavor. (The former works pretty well, though, if you don't mind a slight coconut-y taste.)

    Try it with kale! I routinely use different greens in my curries. They're delicious. :)

  2. What is Mimicreme? I've never heard of that.

  3. They make soy yogurt, but I don't know if they do it greek style.

    Also, I was a rather loose vegan, and made exceptions for both yogurt and honey. Yogurt because it's tasty, I can digest it despite being lactose intolerant, and it's good for my vagina.

    Honey, because it's a god damned miracle syrup, and yes, "blah, blah, blah ... the queen occasionally is rejected from the hive in the process ... bees are living things, yadah, yadah, yadah." The fact of the matter is, it's rare that the queen gets rejected, and bees in bee farms are treated quite well.

    However another consideration (if you don't want to adhere to my rather low standards) would be to us a soft tofu and possibly mix the soy yogurt with it. I really have no idea if this will work, but it seems to me that it'd have the same consistency as greek yogurt.

  4. ya, i just found out that one of my fave cereals (TJ's Maple Pecan Granola) has honey in it and Nicholas just bought 2 boxes! *sigh. wish i could go back in time and be ignorant of the label again.