I made this quiche recipe last night and the flavour was great (though I did make some adjustments), but the texture was not what I expected. I used regular firm tofu since the recipe did not specify whether or not I should use silken. I attempted to puree it in my blender with the soymilk, just as the recipe states, but I had to do it in batches since the mixture was too thick to be blender-friendly (my food processor died *cries*). The tofu was sufficiently pureed, but the mixture was too thick to pour, and it was lumpy (like thick cottage cheese). I added a bit more soymilk, but I was afraid to add too much so I cooked it like it was. It was fine - it didn't harm the flavour - but I'm wondering what I did wrong.
All the people who commented at vegweb don't seem to have had a problem with the texture. All I know is that when I looked at the recipe and it said, "Pour into pre-cooked pie shell", and then I looked back at the stuff in my blender I just had to laugh. ;)
Suggestions? Comments? I was thinking that next time I would use less tofu... I might try silken firm and see what happens, but I really prefer the flavour of regular firm tofu.
By the way, I didn't use "soy parmesan cheese" - I just made a parmesan-style seasoning. I used this recipe and it worked very well:
I checked the memories but didn't find quite what I'm looking for.
I want to try to make some Buffalo tofu.. I figured for the tofu, I'd just bread it in some constarch and soy milk, then fry it and simmer it in a sauce. I know that Buffalo sauce is composed of margarine, tobasco, and vinegar. Problem: I have no idea what kind of ratio those three substances need to be in to make a good sauce. I could probably just toy around with it for a while until it tastes good, but I'd rather start with a pretty good idea of what I'm doing. Help?
Today, while shopping at a little Italian grocery store, I came across cherry baking chips. They're by Log Cabin and are dairy-free ^_^. I guess you'd put them in cookies, melt them for toppings, etc., just like with chocolate chips. Now I'm wondering if veg cinnamon baking chips are available?
I also bought some anise while I was there, to make biscotti. It's in seed form. How do I go about using this in baking, or would I be better off with liquid extract?
i just made up this dish, and it turned out really damn good, so i wanna remember it. it's pretty easy too, plus that it's nice to eat a pasta sauce that isn't tomato based every once in a while.
1/2 onion 4 cloves garlic vegetables, chopped (i used yellow squash, cherry tomatoes, baby carrots and corn) 3 tbsps oil + extra for the vegetables plain soy milk a couple of tbsps chili sauce salt, pepper chili powder turmeric
start by sauteing your choice of vegetables (preferably use some type of tomatoes though, it goes well with the sauce) in some oil. i started with onion, then 2 cloves garlic, and when they looked yummy i added the rest of my vegetables.
then start up a roux. i heated up 3 tbsps of oil, added the garlic and after a minute or two added 3 tbsps flour. i let that cook on low heat for 4-5 minutes. i usually cook it shorter, but i needed to give the pasta time to catch up. i should probably cook it this long all the time, because it made the roux thicker.
add soy milk. i didn't measure this, just pour in a good amount depending on how many people you're planning to feed. i stirred in some chili sauce, probably a couple of table spoons worth, and added some turmeric for color. then just add salt and pepper and chili powder to taste and let it cook on medium until it's thick and yummy looking.
Has anyone ideas or experience using the cooking liquid you get after you drain cooked (not canned!) beans? Some recipes call for drained beans, but usually I never drain my cooked beans, rather thicken the liquid, if I have to, with tumeric, lotus root powder, water chestnut flour, potato flour or psyllium.
Thinking about it, in macrobiotics you drink aduki bean cooking water as a tea, for kidney problems. Oh and black soy bean tea for women's health. And in other herbal traditions fenugreek tea (stock) is a good antiinflammatory. Bean cooking water is a great source of minerals and antioxidants.
So does anyone have any great uses for it? I think it would be great to cook rice in. Even to use as a liquid for mixing with flours for baking strong tasting baked goods. Or even as a soup stock.