May 25th, 2006

Chocolate Strawberry Cream Pie

Chocolate Strawberry Cream Pie
Makes 8 servings

3 cups sliced fresh strawberries (about 2-1/2 pints), divided
1 cup vegan sugar plus
2 teaspoons cornstarch
3.5 ounces agar agar
1 tablespoon Earth Balance
1 tablespoon lemon juice
1/4 cup vegan semi-sweet chocolate chips (Ghirardelli is awesome!)
1 block of silken tofu (extra firm) (the kind in the cardboard box)
1 cup of plain soy or rice milk
1 baked 9-inch pie crust, cooled
1 package vegan cream cheese, softened
Whole strawberries
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Traditional Tofu

All you guys are probably old hands at this stuff and I'm embarrassingly behind the curve, but I just have to share this with someone. For years, I've been cooking with the tofu from my local supermarket. I'm sure you guys know the big brands - Nasoya, Mori-Nu, etc. I sometimes get the tetra-paks and other times the cello covered packages. Let me tell ya, tofu has never been one of my favourite foods. I've always found it edible but, no matter how I prepare it, not delicious.

Well, I recently bought a package of Bridge brand Tofu (a local manufacturer from Middletown CT) who claim to make tofu in kettles, the traditional way. What a revelation! It is so friggin' yummy. was half the cost of the supermarket tofus. Has anyone had experience of this type of tofu? God, if not, seek it out. It's soooooo much more flavorful (kinda eggy) and has a wonderful firm consistency.

Here's a link:

They also make seitan. Must try.

ricemilk question..


I'm having a tea party tonight, and I'm going to bake a few somethings (proably just regular old cookies and cupcakes) for it. I usually bake with soymilk but the little shop I go to was out of my favourite kind (it's called Silk and it's so so very good.. doesn't taste beany at all) so I decided to try out some ricemilk instead.
It tastes lovely, but here's my question - is it as easy to bake with as soymilk? Should I be treating it differently? Should I not use it at all, and just suck it up and do another grocery run?

Any advice would be greatly appreciated. Thanks a ton!

Silk Soymilk.

I just picked up a half gallon of plain Silk Soymilk (refridgerated).
I was planning on using it to make some cream of tomato soup, but I heard it will curdle at high temperatures.
Does anyone have any experience doing that?
I am also planning on having a bit in my coffee & cereal.
Does anyone have any other ideas as to what I can do with it?
Thanks in advance :)


We recently bought a tortilla/flatbread press and cooker. It came with tortilla recipes, but none for flatbread. We've been taking dough from the pizza place that we work in and pressing in tomatoes and spinach, but does anyone have a recipe for flatbread?
Also, what's the difference between bread flour and self rising flour?
Thanks guys.
Totally random added question:
In my food dehydrator handbook, it says that adding fresh herbs and garlic to canned tomatoes produces an environment that breeds botulism. What?? Should I fear for my canned tomato dishes?
Editing the edit: If it was unclear, I was referring to store bought canned tomatoes. I have not the time nor patience for home canning.