I have a friend and she does a GREAT blog with her friend and I regularly perve on the beautiful food and stories they publish. I have cooked bits and pieces before and mostly recently cooked a vegan version of fennel and cherry tomato gratin. I read the recipe a couple of weeks ago and so when I found the fennel and cherry tomatoes in my local supermarket bin and I felt there couldn’t be a better sign that my housemates and I should feast on gratin. I have been looking at vegan cream replacements on the net (America, the land of freedom and choice seems to have the most websites devoted to food replacements of food items) and the best sounding ones were
- silken tofu, salt, yeast, lemon juice or balsamic vinegar
- ripe avocado, salt, yeast, lemon juice or balsamic vinegar
- tahini with tofu and lemon
I used the ripe avocado version and added soy milk to make it runny like cream. I don’t actually recommend using that version. If you have had hot avocado before you will know why. Well i don’t find it a great experience. So next time I will be using the a tofu version.
The recipe for Fennel and Cherry Tomato Gratin is found on
I would also advise using a little less sugar than they say.