September 16th, 2006

Asian Noodle Salad

I don't know if anyone else has found themselves in the deli of a Whole Foods store, but they have an Asian Noodle Salad that I keep buying because it's so good. But, damn, it's expensive. Well, the ingredients are listed right there on the lid, so today I finally got around to experimenting with copying it. And jesus, am I proud of myself. I'd never done something like that before, either.

Turns out it's a pretty quick dish...if I start grating the carrot while the pasta water is boiling, I finish the dressing just as the pasta's done cooking.

Asian Noodle SaladCollapse )
  • Current Mood: full

Chocolate Peanut butter pie of awsomeness

Me and my friend made this super awsome pie the other night for the Defiance, Ohio show she set up, it's not exact but pretty full proof!

1 oreo crust, either store bought, or home made
1 package firm or extra firm morinu tofu
1 8oz package tofutti cream cheese
1 to 1.5 cups peanut butter
1 12 oz or so package of chocolate chips
powdered sugar to taste
and soymilk

Basically melt the chocolate chips on the stove or the microwave, and then mix through softened toffuti cream cheese, add as much or as little as you want (we did almost the whole bag of chocolate chips) but definitly reserve enough chocolate to drizzle on top of the pie.
Spread this layer in the bottom of the pie crust, if it has firmed up too much to spread (ours did) pop back in the microwave for ten seconds at a time until spreadable, be careful not to get it hot or soft tho (if your anti microwave you could do this in a double boilor on the top of the stove)
Then toss the block of tofu most of the peanut butter, a few tablespoons of soymilk (go slow if you add too much there is no fixing it!!) and a few tablespoons of powdered sugar into the blender. Whiz together until smooth. Add more peanut butter and sugar to taste, and more soymilk SLOWLY if the blender won't turn!!
Layer this on top, and then drizzle all over with extra melted chocolate.
refrigerate overnight or until the pie seems firm and the flavors had had a chance to develope.
then lapse into a super rich and awsome sugar coma!!!

Also, I really want to do this pie again but instead of peanut butter with a lime curd on top with a bit of soy sour cream whisks through to make it creamy and nice!

also, I havn't posted in eons and therefore cannot get the tags to work. :/
  • Current Mood: angry

Recipe.... and question about tahini

Hi.

I'm making celery tofu loaf tomorrow, first time to make tofu loaf... I've made lentil loaf and such, but anyway...

This recipe asks for tahini... I went shopping tonight and went to two different grocery stores and neither had it. So, do you think tahini is really needed? Or is there a substitute I could use in place of tahini? I can't make my own since I don't have a blender at the moment, etc.

Thank you!!!

Durable Tofu

At the deli in Whole Foods they sell sesame tofu that is really good. I'm just wondering how they get their tofu to be so tough. You really have to bite into it! I have frozen my tofu and let it thaw before, but the tofu at Whole Foods was still a lot more chewy. Any suggestions on how I can make mine like that?


!Gracias Amigos!