November 27th, 2006

tofu past due date & italian marinade SOS

+I need help ASAP+

I was going to make pizza and salad for my boy and me for lunch...He is coming over later than expected and I just scarfed down 3 bowls of cereal and 6 cups of coffee* (in a 3 hr period which I guess does not make it any less bad)...

I just noticed my WildWood firm tofu has a date taht says 'useby' that went up yesterday. Can I still use it? Also I have some Italian pasta spices and Braggs (nectar of gods) and thought of letting the tofu chill in this mix for a bit then baking it for 10-15. I want to toss it in the salad with an Italian wine dressing...Is this gross or a go-ahead?

*I don't know if it is a weather change or what but I am uber hungry in the morning now rather than at night. I am alos wanting a lot of coffee and green tea. I used to eat more at night and cap my coffee at 4 cups a day...Maybe my body is used to doing a lot in the day and I am needing the extra boost.
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stroganoff request

so ... i've gots me a wee bit of a hankering for "beef" and mushroom stroganoff. The problem - I've got no vegan sour cream or cream cheese in the house and it's too late to get any. I had a look in the tags and memories but couldn't find anything :( (all the recipes I found needed sour cream) ... I have regular granose soya whipping cream and I have soya milk a plenty ... any suggestions pretty please?

Creamy Tomato Basil Soup

It was chilly and rainy today in LA, so of course I had to make soup. I adapted this from a recipe I found online, and it was easy and delicious.

Creamy Tomato Basil Soup

2- 28 oz cans of tomatoes, whole or diced
4 cups vegetable broth
~14 fresh basil leaves
1 cup unsweetened soy milk
1/4 cup earth balance
salt and pepper to taste

Drain the liquid off of the tomatoes. Pour into a saucepan with the vegetable broth, bring to a boil, reduce heat and simmer for about 30 mins. Pour the tomato mixture into a blender, add basil leaves, and puree. *CAUTION: puree in small batches. Don't try to puree it all at once, even if it looks like it all fits in the blender. The steam will force the top off of the blender and the boiling hot liquid will burn your tender little hands. Not that I'd know. I'm just saying.* Anyhow, puree until smooth and return to the saucepan. Stir in earth balance and soymilk, and add salt and pepper to taste. Heat for a few more minutes until margarine is melted. Pour into a bowl. Eat and feel cozy.

This is even better w/ grilled faux-cheese when you're wearing a big fluffy sweatshirt and flannel pants.
  • Current Location: my desk
  • Current Music: west wing re-runs

Scheese/gouda ideas

Sidecar recently started carrying Scheese, a Scottish vegan cheese line that's apparently rather hard to get in the US. Despite the fact that it's obscenely expensive, I bought some--gouda style, since I haven't seen that offered by any other company and it was a favorite before I went vegan.

Because it's so expensive, I plan on hosting a little cheese-tasting event for vegan friends who might want to try it. I would use this cheese and also do something with one or more kinds of Follow Your Heart.

First question: How long will this stuff keep once it's open? FYH mozzarella goes bad if you blink before using up the package, so I want to know what I'm in for with this. If it keeps at least a few days, I'll probably try a little bit hot and cold to get a better idea of what I want to make, but I don't want the package to go bad before I have a chance to serve it to anyone else.

Second question: What tasty appetizers (hot and/or cold) would be best to showcase a gouda-style cheese?

And finally, What tasty appetizers (hot and/or cold) would be best to showcase mozzarella and/or jack-style cheeses?

I'll be sure to post results--and reviews!--afterwards for those who have access to buy the stuff.