This might seem like a silly question, but I don't have much experience with tofu/soy products. I buy in bulk - I shop at Wild Oats that is an hour from me because a lot of their tofu/soy stuff is cheaper there and it's worth the trip.
I was wondering if it's okay to freeze tofu and other soy products like tempeh or Smart Grounds. If it is, how long can you keep them in the freezer for? I'm most curious about the Smart Grounds because the commissary (grocery store on military base) has a coupon good from now until Feb 15th for buy one get one free on Lite Life products (I only like the smart grounds, though) which makes them about $1.00 each - the cheapest I've seen them anywhere. I'd like to be able to stock up on them, but I don't want them to go bad if I don't use them before the date on the package.
Call me crazy, but as a vegan of about 3 months now, today was the first time i had scrambled tofu.
It's so good!!
I can't believe I went this long without trying it, it tastes better than the way I remember real scrambled eggs tasting!
I made mine with tamari, tumeric, onion powder, brocolli, celery, tomato, and chopped basil leaves
Anyone have some other yummy tofu scramble/no-omelette ideas?
You will need:
1 cup of mushrooms
1/2 small red pepper
3/4 cup smoked tofu
2 tbsp. vegan margarine
1 tbsp. whole wheat flour
2/3 cup soymilk
salt and pepper to taste
3 slices of whole wheat toast
Chop mushrooms and red pepper, then dice tofu. Heat half of the margarine in a frying pan and saute these ingredients for a few minutes.
Meanwhile, heat the rest of the margarine in a sauce pan and stir in the flour. Gradually pour in the milk, stirring constantly to avoid lumps. Bring to boil, then simmer for 1-2 minutes to thicken. Season to taste.
Add the tofu mixture to the sauce and mix well. Cook for a further 1-2 minutes, then pile it onto the toast.
This is such a delicious lunch. But I have a question: Have y'all been able to find smoked tofu? I used to buy it all the time, but now I've found out my Whole Foods is going to stop carrying it.
I was at my boyfriend's the other day, and I was really craving ice cream bad, so we tried making some. It turned out to be more like a milkshake though, but it was really good! All we did was put soy milk, a banana, vanilla extract, maple syrup, chocolate syrup, and ice in a blender. It was so delicious! I really recommend it. :)
I've had a George Foreman grill for about two weeks, and I haven't even used it yet! I'm not really sure what I should do with the thing. It's one of the small ones, only big enough for two burgers (or two slabs of tofu). Anyone have some good recipes? helpful hints?
ok, i know there have been a few posts like this already, but hopefully you all won't mind another.
i am just back at college now, with a very poorly stocked kitchen, and a lot of snow outside (which means little motivation to go grocery shopping).
i want to make some kind of cookie/etc. this weekend.
a little maple syrup
i suppose those are not too hard to work with...
I'm making potato pancakes and I've run out of canola oil. Would it be ok if I mixed some olive oil in with the canola oil? Or is that a bad idea?
ok, so i grabbed a box of instant couscous by fantastic foods a few grocery trips ago, but i really can't decide what to do with it.
does anyone have any ideas or any recipes using couscous? the dining hall near my dorm at school sometimes serves this dish with couscous, chick peas, and raisins (though i pick the raisins out; the flavor of all that together doesn't do it for me). it's this sort of... baked couscous casserole type thing.
someone help! ;o)
Everyone here use nutritional yeast in recipes. But I live in Denmark, and we can’t buy it here (I’ve even asked 4 different health food stores to start selling it, but they don’t think they will be able to sell it).
So… I was thinking, can I make it myself?? I have no idea, so I thought you might know?
does anyone know if cooking nutritional yeast effects the nutritional value of it? i'm always using is in sauces and baking it in casseroles, and i am wondering how the heat might change the b-vitamin goodness.
that last post reminded me of a question i've been picking at:
i went to the store a while back to buy nutritional yeast, and they didn't have any, but did have brewer's yeast, which the woman at the store insisted was the same thing. it's a darker color, and has a different taste.
is it that the brands i am used to are different, or are they different things?
if they are different, what's the difference?