i was skimming a magazine a while back on tofu and it said something about how japanese people like to just eat it fresh and still hot and floating in water. anybody actually sat down and ate a brick of tofu? honestly it sounds kind of delicious to me. does anybody know if it's better to use miso broth or what kind of tofu is the best for that?
I have a friend who made these brownies over the summer for a potluck she was going to, and she finally sent me the recipe. Now, I have made vegan brownies before and it seems like there's always something missing, but these are absolutely perfect (and will probably satisfy every chocolate craving you've ever had).
i've been making the same seitan gravy recipe for years--but for some reason the past couple times i've made it, it's not thickening up... the only thing i'm doing differently is using spelt flour instead of ww flour. any thoughts here? how should i thicken it up now? i added more flour but that didn't seem to do the trick.