This recipe would go great with gazpacho in the Madrid summer heat, and is just begging to be made with the dairy and soy free cream cheese I found at Planeta Vegano in Lavapies. Bonus points: the store delivers!!
In addition to having dairy and soy free cream cheese, the same brand also has smoked and mozzarella flavors available at planeta vegano. They’re not meltable like Daiya, but they are very, very good on toast, in sandwiches, on home-made pizza, and in salads in place of feta.
The store also has nutritional yeast flakes available to order online, but I do recommend going to the store in person, because they also have Booja Booja ice cream which isn’t available for sale in the online store. When I went in, they had Hanky Panky Chocolate flavour, Keep Smiling Vanilla M’Gorilla (the flavour that converted me from cynicism about a desert made from blended cashews!), and possibly my new favourite flavour of any type of ice cream ever, Fiesty Rollercoaster Ginger.
One more thing:
I seem to have accumulated more kitchen stuff. The pyrex dish is to fit inside my 5.7 Litre slow cooker in case I want to cook smaller amounts of food. You can of course simply put less food into the slow cooker, but it affects the cooking time in an unpredictable way if you fill it less than halfway, and food may get overdone. Putting in a heat-proof dish effectively gives you two sizes of slow cooker with the same cooking times: a larger one for making food for up to 8 people (with my size of crock pot, at least), and a smaller one for when it’s just you and you don’t want to eat the same meal for the next two weeks – which has happened when my partner’s been travelling. The steamer is for inserting inside my pressure cooker.
I play for both teams when cooking: slow and fast cooking.