September 1st, 2006


non-soy milks?

I recently tallied up my soy consumption and realized that it's at somewhat rediculous levels. I'm planning on trying to cut back on soy, since I doubt it's good for my diet to be that unbalanced in any direction, but I'm left with a few questions.

If I make say, oat milk, or barley milk or whatnot, what can I do with it? Can it be used to make yogurt, tofu, etc?

vegan confessions.

confession: i have never ever frozen my tofu, or pressed the water out of it before cooking.

here i can buy tofu that is sold as "compressed" (firm or extra firm). it is very heavy and "meaty" in texture right out of the package.
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i don't think any water would come out of it even if i tried.

and the kinds of tofu that i could probably squeeze water out of, i don't want to, because i use them for making things like sour cream or dressings, or scrambled tofu, or anything with an eggy texture.
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so what's the deal with all this freezing and squeezing? are the people who do this living in places that don't have a wide range of tofu consistancies available to them?

Introduction and a bulgar-wheat salad...

I joined awhile ago but have been lurking. I'm 25 and live in London, although I grew up in Canada and also spent twenty months teaching English in Istanbul.

This is a compilation of several recipes I found online after falling in love with this dish in Turkey (among many others...!). I live in a very Turkish area of London now so the more exotic ingredients are readily available to me. I've suggested substitutions wherever possible.

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Chocolate Mousse

Hello all! New here! I'm not officially "VEGAN" as of yet but I am working on perhaps someday becoming vegan! =)

OK, I found a recipe for chocolate mousse in the archives (LINK) but I realized that it isn't the same as my recipe. This is a recipe my father and I sort of made up after seeing multiple recipies that were similar to it, we sort of combined ideas. I just made a vegan version of it, which tastes better =P

Chocolate Mousse


  • 16 oz. Firm Tofu (I use Silken brand)

  • 6 oz. Chocolate Chips (I use Ghiradelli's Semi-Sweet Chocolate Chips)

  • Up to 4 oz. of your choice of sweetener (personally, I use sugar)


  1. Melt chocolate chips in a double boiler, stirring often. I highly recommend that you do NOT use anything other than a double boiler to melt the chocolate! Chocolate is very tempermental about being melted and can loose flavour if you say, put it in the microwave, etc.

  2. Drain the water from around the tofu in the container (you drain it because the mousse will "leak" a watery-icky-yuck later on if you don't drain it!) then put all of it into a food processor and process until smooth and creamy.

  3. Move the tofu to a bowl. With a rubber spatula, fold the melted chocolate into the tofu. Once the tofu and chocolate are a consistent colour, begin adding sugar/sweetener to taste (add about 1 tablespoon at a time).

  4. Refridgerate for at least 1 half hour before serving, freezing is not necessary.

***Note that the mousse will always have a tiny bitter chocolate "edge" to it, it won't taste like some sweet chocolates do. Therefore, if you're looking for a sticky-sweet-chocolatey-treat... this probably isn't the right recipe for it. =P

ENJOY!!! I know this recipe is simple, but it tastes so good! Use it on it's own, in a pie crust, or on top of another dessert! ;D Please let me know if you have any feedback. =)