August 14th, 2006


Mystery squash

Hi everyone. I have two very large squash and I don't know what to make with them. They look like very long, fat striped zucchini and the meat inside is beige like that too, with only a little bit of seedy-fibrous stuff in the center.

I have no idea what to do with them (they came with my organic weekly produce order).

Does anyone have a guess what they are or what I might make with them? Thanks!

Help with tofu loaf

I made a tofu loaf tonight with the following recipe:

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I followed all of the directions exactly, but the loaf came out very crumbly. It was impossible to slice and was basically just crumbled tofu. I know it was not supposed to be as such because the recipe even suggests slicing it to make sandwiches.

I used extra firm tofu.

Any suggestions as to how to make it firmer/stay together next time?

Lo Han Kuo Soup

After trying Miso Soup and not really liking it i decided i found another super soup of this kind. I got a soup pack for Lo Han Kuo Soup which contains dehydrated cole, dates, carrots, seeds and Lo Han Kuo. Sadly when i got this item home all excited and happy i realised there were no cooking guides - eeps - so now im confused on how to make the soup. Also googling for about a hour now and i can't find anything really apart from all the health benifits :S

My questions are...has anyone made this soup before and how? Also what do i do with Lo Han Kuo? Its like a double the size of a pin-pong ball, dark and hollow-esk things that confuses the heck out of me. I figure just pop it all in a pan on a slow cook but hoping someone can give me more guidence?