the first thing you notice when walking up to the window at ceres, is that it seems to be a place found elsewhere in the world, like France or Italy. Definitely not the Sonoran desert. İt’s housed in a former burrito restaurant, one that had operated and been a family business since 1927 but closed around the late 90s. İ hear the original owners still stop by from time to time.
If you’re a vegan or vegetarian and you’ve never put a spoonful of this secret flavor weapon into a sauce or soup, drop what your doing. Go out, get a jar + immediately add some to your next savory recipe.
if this is your first experience, make an initial sipping broth just to see the potential contained within this powerful jar. Imagine adding it to rice. Saffron rice, Spanish rice, paellas, stir fry rice. Don’t stop there, send it in to back up a curry, a gravy, almost any soup. This stuff is truly amazing and adding it to the simplest of recipes will reap rewards and accolades. Even a tiny bit. Almost anything that contains water at any point during a cooking process. Experiment, and others will tell you how much your skills have improved. Trust me on this!
I’m mainly writing about this because unless you’re from the land of Vlad the impaler, you might not know this exists. I didn’t until recently perusing the aisles of lee Lee international market in Phoenix, az. It’s available at both Lee Lee locations in Phoenix, but i was unable to find it in a couple Eastern European groceries in Portland, Oregon this summer. Various websites list it, but at least half were out of stock. So, unless you live near PHX, it may be a little effort to obtain. here’s one link that had it in stock at time of writing.
However, if your a fan of snacks and sandwiches, it’s worth wrangling up some. Having tried animal based pâté in the past only a few times, i can say it’s a pretty decent stand in. Here’s an example: in new Orleans, it’s standard to get pâté on a Vietnamese bahn-mi. If this soy based pâté was used instead, i would never know the difference. That said, it would be a amazing addition to a vegan bahn-mi that would add a background flavor and texture difficult to reproduce any other way. Really, this would make a vegan bahn-mi come together in a way that actually would be appropriately called one. Otherwise, it’s just an attempt; a vegan sandwich that tries to remind you of a bahn-mi at best. The other mistake would be bread selection, and hopefully you have access to a Vietnamese bakery. But, if all you can get are hoagie rolls in your area, don’t. Just make a different type of sandwich at that point. But i digress, this isn’t supposed to be a bahn mi article. however, here is my vegan bahn mi recipe anyway.
other types of sandwiches are good too, and this soy pâté can be there to help. So far I’ve used it on toasted bread with avacado and tomato, a typical type sandwich with field roast or Yves deli slices and Chao creamy original vegan cheese slices and as a snack on crackers with Roma tomatoes. İt’s been a welcome addition every time, and brings protein and extra tastiness into the situation.
if you do not live an an area where this is available, try an internet search for ‘scandia Sibiu soy pâté’ there are varieties with mushroom, paprika and plain. They’re all good, but the mushroom is my favorite followed by paprika. Prices seem to range on the internet and it’s out of stock on a few sites, so look around, you shouldn’t have to pay more than 1.99 a 4.2 oz / 120g can.
no animal ingredients are listed, but doesn’t particularly say vegan on the can. There is msg (I’m a fan) and gluten, if these are concerns.