Quote Originally Posted by piperdbh View Post
With seitan and almond cheese? :food-smiley-002:
Yer not far off. Yves makes a veggie "ground round" that, with the addition of some salsa and a dash of mesquite smoke makes a passable carne asada. The cheese is by Daiya. My memory of the ingredient list is scanty, but among other things I can remember it does NOT have lactose. Pea flour is one of the ingredients, and "some other stuff."

Salsa fresca is -- later in the summer, anyway -- merely a matter of taking scissors and a bowl out to the upper garden.

I get a little schizophrenic about vegetarian cuisine. Part of me says the problem is that people always want it to taste "like" something, another part says I should just spend my culinary time on world cuisines that are vegetarian by nature. Probably no surprise that I generally balance the two sides. We have all kinds of Indian and Asian vegetarian food, along with recreations of carnivorous favourites.

With some effort and ingenuity it's amazing how close you can get. You have to be willing to learn to "unpack" the taste and think about what will give you that component from a different source. I enjoy the challenge.

And to get back on topic: fish-stick sized rolls of seitan, battered in tempura batter and deep-fried, make excellent Tacos Pescados with some cole slaw mix and tartar sauce. It's my other favourite "sandwich."