As of January 1, 2010, I've moved from vegetarian to vegan. Given my deep appreciation for cheese, this was a big decision. It's actually been extremely easy, but I do miss cheese and things made with cheese, like tartines, pizza, quesadillas ... the list goes on.
In my Meyer lemon research today, I found a recipe for a tartine including lemons and ~ you guessed it ~ cheese. Goat cheese in particular. Thankfully, I also found a recipe for vegan goat cheese that seems to be well received; click here.
This recipe calls for fermented tofu. As I can't imagine making the time to track down the commercial product, I decided to take the DIY approach. Seemed simple enough, except:
- Only one recipe found; all roads lead to Asian markets like Ranch 99.
- The recipe I found mentions mold and strong aromas ~ neither of which leave me feeling confident this should be tried at home.