June 28th, 2006 , 08:53 am
When I was a kid, we used to get the non-vegan version of this at the local Swedish bakery. For some reason, though, no one I've talked to has ever heard of it. But you will be glad you did.
( the how of it Collapse )
June 28th, 2006 , 01:02 pm
So, I have been cooking way too much lately, if there is such a thing as cooking too much, and what I've been making the most often is tofu scrambles that I usually put in a breakfast burrito. Aaaaand I made the best one ever this morning.
( recipe? Collapse )
June 28th, 2006 , 02:53 pm
whats your favorite sugar-free popcicle recipe?
June 28th, 2006 , 10:33 pm
This was a successful result of my frantic efforts to make a quick breakfast option.
Tofu Yogurt - 1 block (12.3 oz.) Extra Firm Lite Tofu, cut into eighths - 1 cup Blue Diamond Almond Milk Original - approx. 1 tsp. vanilla extract - sweetener to taste Combine tofu blocks, milk, vanilla, and sweetener. Mix in a blender until at the consistency of yogurt. Makes 2 1/2 cups. The results may vary, but this came out tasting delicious for me. Sprinkling cinnamon or pumpkin pie spice powder on it could jazz the flavor up a bit or a drizzle of maple syrup.