Now here's a weird question: I ordered a soymilk maker (SQUEE) and I already bought some dried soybeans to use in it when it comes. However, to get those I have to go all the way out to Whole Foods in some hugely busy area of town about 20 minutes away (though a smaller store nearby might carry them, which I'll check into later this week). The grocery store up the street carries shelled fresh edamame (well, at least, it's in packages in the produce section and doesn't need reconstituting); is this type of soybean suitable for soymilk making?
Also concering my future homemade soymilk, I made this entry inveganpeople. It wasn't really about cooking so I put it there, but perhaps those of you knowledgeable on the whole homemade thing can offer some tips.
A friend is going to college and I'm making him a care package. I want to send some food along, but something other than the typical cookies or brownies. What will travel well (from Northern Georgia to Southern Florida) and won't mind the heat? He has access to a kitchen (not one that's shared by everyone on the floor, but a real kitchen), so I don't know if that makes a difference.
Okay, I checked the memories here but found nothing on this. I found some Zulka cane sugar in the store recently. It's a tad cheaper than Sugar in the Raw (my usual pick), and it's marketed to the Hispanic population here. But, on the back, it claims to be 100% unrefined cane sugar. It's the color of linen and course grained.
Now, stupid-obvious question of the year. If it's unrefined, it's likely vegan, correct? It's my understanding that the bone char is used in the refining process.
I checked the company's website but it's still under construction.
1. I'm making the summer salad rolls from the July/August issue of Vegetarian Times, and most of the ingredients called for are things I've never worked with, like papaya, avocado, and spring roll wrappers. You don't fry them, so the wrappers need to be nice and soft and moist when served, and they're lined with Boston lettuce for stability. The papaya and avocado, among other things, are cut into thin strips and rolled up in there raw. Strips of baked Thai tofu (I guess like the stuff by White Wave) get rolled up as well, though I don't have any, so I'm just seasoning and frying some plain tofu. The recipe makes 12 rolls, and though I'm the only one eating them, I don't mind making a full batch so I can have a couple for lunch every day at work. The magazine says you can make them ahead and put them in tupperware in the fridge, but doesn't say how long they'll keep; I'm hoping they'll survive this coming week. Will the wrappers get dehydrated again and/or contribute to the lettuce wilting? Will the papaya and avocado spoil? As long as the tofu is well cooked, it will be okay, right? Tips for success are welcome.
2. Since I'll have wrappers left over in the package, I'm making some normal fried spring rolls with bean threads since I can't find anything labeled "glass noodles". The Food Network's website's online glossary says they're the same thing..?
3. About six months ago I stumbled across a sort of encyclopedia of soy online, which I bookmarked on a computer that is now comatose. It had pictures, descriptions, and suggested uses for a whole spectrum of soy items, from silken tofu to okara to that stuff they skim off the top of soymilk and sell in sticks. Does anyone have a link? (If it was something I originally found in the memories, you may join me in kicking me.)