Health-minded that I am, I have been slowly switching from the nutrionally questionable low-fat and fat-free versions of my favorite cheese to “Nature’s Alternative to Cheese made with the goodness of Soy”.
Twelve years ago when I actually was a vegetarian, it was almost impossible to find anything remotely tasty or useful on the grocery store shelves and the options in the health food stores weren’t that great either.
A lot has changed and there’s a lot more options in the stores now, probably thanks to Sugarbusters, Atkins, the Carbo-holic Diet, and South Beach, though I do not endorse any of those particular diet plans.
Anyway, in the produce section of my favorite regular-type grocery store, I found a corner little section with tofu, refrigerated polenta, a large selection of meat alternatives (where were they 12 years ago when I was trying to get all my protien from beans?) and a few bags of soy “cheese. The selection is exciting — “Feta Flavor” Veggie Crumbles that are almost better than the real thing; Mozzarella and Cheddar shreds that melt well when cooking and taste yummy; and a “Parmesan, Mozzarella and Romano” shred mix that resembles the cheese grated for you right at the table of any good Italian restaurant.
I’m definitely impressed by the flavor, texture, and melt-ability. I can’t imagine going back to those chemical-ladden low-fat and fat-free versions on the real thing.
