What a fabulous treat for Stella (aka the surely gorgeous adventure) & these savoury cakes for you & yours!
I thought about your question, and it took me a bit. I would say a dry/crumbly/tangyyyy ricotta salata cheese is something I think of fondly from my pre-vegan days. Can't say anything has ever come close, but that's OK. I really can't think of much else - I was so picky back then.
Other than that, big, yeasty cream-filled doughnuts....that's getting closer. I vow that one day I'll make and actually fry a batch of fluffy doughnuts of glory, but wow, what a filling mess that day (s) will be. : )
I was curious at "thai fish-less cakes", and you got me at "kaffir lime leaves".
Regarding a pre-vegan dish I miss, I can immediately name Bhutanese ema datshi. I succeeded in veganizing it twice in 2020, however it requires (processed) ingredients I don't find that often, so it's rare I return to this recipe.
These look sooo delicious and the flavors are one of my favorites. Will have to give these a try!
What a fabulous treat for Stella (aka the surely gorgeous adventure) & these savoury cakes for you & yours!
I thought about your question, and it took me a bit. I would say a dry/crumbly/tangyyyy ricotta salata cheese is something I think of fondly from my pre-vegan days. Can't say anything has ever come close, but that's OK. I really can't think of much else - I was so picky back then.
Other than that, big, yeasty cream-filled doughnuts....that's getting closer. I vow that one day I'll make and actually fry a batch of fluffy doughnuts of glory, but wow, what a filling mess that day (s) will be. : )
I was curious at "thai fish-less cakes", and you got me at "kaffir lime leaves".
Regarding a pre-vegan dish I miss, I can immediately name Bhutanese ema datshi. I succeeded in veganizing it twice in 2020, however it requires (processed) ingredients I don't find that often, so it's rare I return to this recipe.