Friday, January 16, 2009

"Cheese" Tartines

When I went vegan six years ago, the only widely-available "cheese" options lacked flavor, had a plastic texture and came in two colors. Recently, there has been an explosion of new vegan cheese products on the market. Thanks to companies like Pangea, people everywhere (at least in the US) have the opportunity to cook with vegan blue cheese, smoked "cheddar" and soy mozzarella that actually melts (!)

Here are a few appetizers that I made using some of these exciting new products:

Seared Pear and Blue Cheese Tartines

French Bread, sliced and toasted
Bosc pears, sliced and seared in a pan with soy margarine and Riesling
Sheese Vegan Blue Cheese, thinly sliced
Balsamic glaze (I like Blaze)

Cashew Cheese and Lingonberry Tartines

Carr's Whole Wheat Crackers
Dr. Cow's Tree Nut Cheese (possibly the best vegan cheese ever!)
Swedish Lingonberry Jam

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