i'm going to try my hand at making hummus, but i don't have a food processor.
do you think a blender will work ok?
I've been meaning to put my ice cream maker into use and plan on using a recipe that calls for silken tofu, soy milk, maple syrup and vanilla. I was wondering, for those who have made ice cream with tofu, does the taste of tofu really come through? Because the thought of tofu-tasting ice cream is kind of off-putting.
I saw them before at a restaurant in L.A., whichs name I don't recall, now I've been noticing for a while that rice and pasta makes me sick a lot and was wondering, if anyone knew how to make sushi without rice. I have no clue what to put in them to keep them from falling apart...
I saw this recipe in a magazine today. It looks fairly simple, and the picture looked deeee-licious, so hopefully I'll get to try it soon. :)
Soy-Glazed Sweet Potatoes
Makes 12 pieces, serves 6.
3 large sweet potatoes
1 tablespoon roasted sesame oil
2 tablespoons brown sugar
2 tablespoons mirin or sweet sherry
1 tablespoon minced garlic
3 tablespoons soy sauce
1/4 cup water
1 tablespoon toasted sesame seeds
Preheat oven to 400 degrees. Scrub the sweet potatoes and cut them lengthwise into quarters or halves. Place them in a baking dish roomy enough to hold them in a single layer. Combine the rest of the ingredients except the sesame seeds. Brush all of the resulting sauce over the sweet potatoes, then cover the dish tightly with foil. Bake until nearly tender (50 minutes-1 hour). Remove the foil, baste the sweet potatoes with their juices, and return to the oven until the liquid has reduced to a glaze and the potatoes are fully tender (15-20 minutes longer). Sprinkle with sesame seeds and serve.