E ver since I found that I couldn’t tolerate dairy anymore, I became very depressed. I love my cheese. I absolutely am a dire hard fan of creamy goat’s cheese smothered across toast or in a PB&C sandwich. Diary was the reason why I never became a full vegetarian but now, what’s to stop me aside from fish and eggs? Eggs, I do love on most days. Fish, I eat sporadically throughout the week to assure that I obtain all the necessary omega fatty acids, but, I’m not a hardcore fish eater. I rather be solitarily gluten intolerant as opposed to casein/lactose intolerant. Alas, I thought I would have to surrender my passion for yogurt. Oh, yogurt, how I loved thee; either frozen or unfrozen, soft or hard, with fruit or as a savory dipping sauce - yogurt was there for me! Nowadays, if I eat pure yogurt, my esophagus becomes inflamed, my stomach turns sour, and, I feel as if I swallowed a match hoping that if I spew it out, everything will go away. So, suffering isn’t worth it. I know some people who literally torment themselves even though they’re lactose intolerant just to eat dairy. Uhm, why? What enjoyment is there if you’re suffering from eating? I can’t comprehend that concept, seriously.
But, there is hope.
I was highly skeptical in this ‘soy yogurt’ concept, mentally imagining it to resemble the taste of bland pureed tofu. I don’t know why but that’s what my mind pushed me into believing. Finally, I took the dive, especially when I saw the plain variety. See, I’m not a fancy person when it comes to sweets. I don’t need chocolate cake with ganache or fluffy coconut frostings. I was even discussing with my fiancee yesterday about how I used to love caramel apples but, despite the caramel having dairy within it, I think I’d opt for the apple on its own. Why drown a wholesome delicious apple in sugar? It’s uncessary! Why douse fresh, pure, and succulent fruit in heavy chocolate or dips when, on its own, it’s sweetness is perfection? I don’t know. I can never comprehend it. Even when I want a trivial amount of chocolate, it’s never drenched in it, but, drizzled. I can’t take chocolate as a whole, either. I ate chocolate ice cream (nondairy of course) a short while ago and found it “okay” but not fantastic. Vanilla ice cream with sliced strawberries or pure untainted fruit. Bellissima.
In fact, a new lunch favorite of mine is homemade granola - which I will post at some point when life doesn’t interfere - with soy yogurt and pureed pumpkin. It’s like pumpkin pie in a cup. The rich nutty soygurt, crunchy nuts and grains from the granola and, of course, the pumpkin. Yes, the pumpkin. Pumpkin is the fruit of the Gods, my friend. Not only is it nutritious, but it is comforting and easy on the tummy. But, pie in a cup is not the sole use for yogurt and, of course, I sought out recipes. Ever since, well, to be frank I don’t know when, I have dove deeper into the French cuisine. I suppose I like the elegance, the language, and the flavors. Then again, the core of culinary arts comes from the French. There are a few blogs I dabble upon, absorbing concepts and ideas, in regards to French recipes. La Tartine Gourmande is one of those blogs, which I chose for the Adopt a Blogger event hosted by Sea at the Book of Yum. Bea is the one behind La Tartine Gourmande, a food stylist, writer, and photographer. She contributes many recipes to the Boston Globe, and one of the reasons why I admire her, are her contributions to support Breast Cancer Awareness and offerings of gluten free recipes.
There are many recipes in her world that I will eventually try, but this simple little treat caught my interest due to its beauty, the verrine. A verrine is an appetizer or dessert similar to a parfait due to the layerings within a clear glass. The name, verrine, actually refers to the glass or container of which the contents are in. These ingredients may be sweet or savory. To a degree, it is similar to a terrine except simply without the glass because it lacks structure. I followed her ‘concept’ of the verrine, except I made some alterations: I formulated the recipe for one and I switched out the fruits to utilize what I had on hand and for what my body can digest as the seeds in the strawberries and raspberries can be too harsh; I replaced the raspberry sauce with blueberries and the strawberries with figs. I must say blueberries and figs pair extremely well together. The soy yogurt, of course, replaced the natural yogurt she used in her recipe. The result? Divine, of course. As oppose to enjoying this as a breakfast, the verrine will most definitely be a suitable dessert for a elegant supper - if that would ever happen in this house.