Eggless Spinach and Goat-cheese Soufflé
November 14, 2010 § 21 Comments
Dave and Linda from Monkeyshines in the Kitchen chose Soufflés as our November 2010 Daring Cooks’ Challenge! Dave and Linda provided many of their own delicious recipes plus a sinfully decadent chocolate soufflé recipe adapted from Gordon Ramsay’s recipe found at the BBC Good Food website.
Of course, being a lacto vegetarian, I wasn’t able to use any of those recipes!!
This was my first month participating in the Daring Cooks’ Challenge, so I couldn’t sit this one out, even though this is probably the worst possible challenge for a vegan/lacto vegetarian. On the positive side, I guess the challenges can only get less stressful from here on out!! In search of an eggless soufflé recipe, I scoured the internet. All of the ‘eggless’ versions required gelatin (which is collagen from animal bones), so that didn’t quite work out for me. Every single vegan version I found contained tofu, and I was not keen on eating a chocolate tofu concoction, so I settled on a savoury flavor. I didn’t follow any particular recipe, or any recipe at all. I kind of just felt my way through the process after looking at the pictures of some of the other challengers’ processes (what the consistency should look like before putting it in the oven, etc), and reading the ingredient lists of the vegan versions. One of the challengers just blended a panang tofu curry and baked it. This, quite frankly, is what inspired me to not give up (so thank you!!).
I ended up sautéing a tofu scramble with frozen spinach and goat cheese, and then mixed in a multi-grain pancake/milk batter. I then blended this mixture until it formed a liquid, filled my lightly oiled cup, and baked on 350 degrees for 25 minutes. There were a couple of failed iterations before settling on this one finally. Because it was a test batch, I ended up not having enough ‘batter’ to fill the cup to the brim, which is actually essential to see proof that it rose (key component to soufflé-ing). To compensate, I tried to photograph the innards so you can see the liquidy center surrounded by the cooked, spongy outer ring. I am not a fan of puréed savoury food, so I probably would never again make a savoury soufflé. I would, however, LOVE to make a chocolate soufflé. Only, I wouldn’t dream of using tofu to make it. I will experiment with egg replacers to see what I can come with. But, in the meantime, please accept my humble soufflé.