So far we've been fairly pleased with our vegan diet. The products have been mostly good. The recipes we've tried have, for the most part, been things we'd make again. Although I didn't love the peach cobbler, and there was a cabbage salad that we won't be making ever again, we haven't run across anything that we've found inedible or completely unpalatable... until now.
One of our vegan cookbooks suggests Umeboshi Paste, which is a Japanese pickled plum puree, makes for a really wonderful alternative to butter on your corn on the cob. Since we had always loved corn on the cob dripping with butter and a sprinkling of salt in our pre-vegan days, we figured this would be a great vegan replacement.
WRONG!!! It's horrible. It's tart and tangy and overwhelmingly salty, and we only used the tiniest bit to taste. I'm sure there are people who love this stuff, but it won't be making it over the threshold to our home again. Ick. It's a shame too, because this little container was just under $9 at our local Whole Foods.
Related Information:
- Gone Vegan
- Top 10 Recipes – Take Two
- Vegan Nutella Recipe
- A Lone Vegan In A Sea Of Butter And Cream
- Thanksgiving Preview
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One of our vegan cookbooks suggests Umeboshi Paste, which is a Japanese pickled plum puree, makes for a really wonderful alternative to butter on your corn on the cob. Since we had always loved corn on the cob dripping with butter and a sprinkling of salt in our pre-vegan days, we figured this would be a great vegan replacement.
I would love to know which cookbook suggested umeboshi on corn . . .
I’m not sure even in my wildest imagination how that would be good. Hopefully by now you’ve discovered Earth Balance. imho it’s the best vegan butter substitute out there.
One piece of advice I can give with confidence when looking for Japanese ingredients (whatever the intended use) is to get the ones that actually come from Japan. I have never tasted an Eden “Japanese” product that was similar enough to the real thing.
Authentic umeboshi is usually eaten in small quantities with rice. Also, you can make umeboshi paste by mashing whole umeboshi.
Hope this helps.
Cheers!
Hi Yukiko,
It was in the Real Food Daily Cookbook by Ann Gentry. She has a restaurant here in Los Angeles, and in the cookbook, she writes that she serves this at her restaurant and it’s a huge success. We couldn’t believe it.
Interesting that the Eden brands don’t measure up for you. They sell them in the Japanese market here. Along side other brands, of course. Jane is interested in trying it again. So perhaps we’ll buy the umeboshi and mash them ourselves.
Thank you for the suggestions.