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'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.
does anybody have a good recipe for citric cous cous??? something that would go well with shish kabobs.
and while i'm at it, anyone have a good tofu marinate for shish kabobs???
I'm seriously thinking about purchasing a mandoline to cut down on some of my veggie prep time. Could anyone suggest a good model?
[x-posted from my journal]