I'm slowly being murdered by the piece-bag and the flask

[venta]

Yesterday, I was trying to make my bait out of things I found in the fridge. In the fridge I'd found tortillas, cream cheese and salad. Hey, that's cream cheese and salad wraps!

For not-very-interesting reasons, it was dairy-free cream cheese, ie Pure soya "soft and creamy" spread. It looks like cream cheese. It spreads like cream cheese. It tastes, unsurprisingly, absolutely nothing like cream cheese. In fact, it isn't very nice.

It's not fair to say it's nasty, it's just very unlike cream cheese, and very sweet, and it made my sarnies really bloody odd. Possibly it would be OK in a cheesecake sort of context. But not in a sandwich.

Today, facing the same problem, I decided to add Marmite to the mix to see if that helped. Yes, I know some of you will say that that will never help. I like Marmite. Get over it :)

Tastewise, it did help; I couldn't really taste the uncream uncheese. But... at the bottom of my baitbox I found a strange soy-sauce-like substance which was basically runny Marmite. I regularly put Marmite in sarnies, and this does not normally happen. Probably tortillas are insufficiently absorbent and, in the five or so hours between manufacture and consumption, some of it slid off.

The only other explanation is that the Marmite was trying to get away from the vegan cream cheese. Can't really blame it.

If anyone's got any ideas for using up Pure's finest, let's hear 'em.

Irrelevantly, thank you to everyone who had artichoke suggestions the other day. Unfortunately when I got home I discovered that the artichokes, despite having been out the ground only a few days, had gone very squashy, and were grey and fluffy at the edges. I elected not to eat them, so can't answer the are-the-skins-edible question I'd been tasked to investigate.

Comments

[beckyc.livejournal.com]

I should also warn you that for many practical purposes, I lack the distinction between sweet and savoury food, so you may not wish to follow anything I suggest.

It's not that I *can't* tell when something is sweet and something is savoury, it's that I don't find the distinction that important when combining flavours* - I like fusions of flavours. I cite sweet and sour sauce and sweet chilli dipping sauce as being a good examples of why this is completely sane and not at all odd.

*This does mean that it's actually quite hard to find combinations of nice foods that I dislike. People *have* tried.

Of course, even *I* found mushroom sauce made with rice milk to be a little bit odd, though not actively nasty, so I would disrecommend that ;-).

[venta.livejournal.com]

Oddly, mushroom sauce made with rice milk doesn't sound in the least weird to me (though I concede I haven't tried it, so am willing to accept your judgement that it doesn't work well).

[beckyc.livejournal.com]

Rice milk is *really* sweet when cooked. It's pretty sweet when it's not cooked too. It makes for good milk puddings, though you can leave out the sugar.