September 21st, 2007

Adzuki Paste, Tofu Crumbles, and a Question

Since East is fast becoming an essential staple in the West, many of you probably know about adzuki bean paste. For those of you who don't, however, it is an insanely healthy and satisfying dessert type thing. Here (in Japan), it is most often found in mochi. I like it plain, on slices of sauteed pumpkin, mixed with oatmeal, and a bunch of other ways. It takes a bit of time to make, but largely unattended, so it ends up being pretty easy.

~adzuki beans, picked over (however much as you want)
~sugar of choice
~salt and/or buttery substance of choice

Put beans in a pot with enough water to cover about two inches above bean line. Bring to boil. Let boil for about two minutes, then remove from heat. Let soak for 1-24 hours. Drain, rinse, refill, and put over heat. When water comes to a boil, lower heat to medium. After about a half an hour, drain, rinse, refill, and return to heat. When the beans can be squished with very little pressure, drain quickly, and return to pot. Add sweetener, salt, and/or buttery substance to taste, squashing slightly with your spoon. YUMMY. If you prefer a smoother paste, make sure you save the cooking liquid. Throw the beans in a blender/processor and add cooking liquid until you reach the consistency you want. They have a slightly coconut milky taste, which I find extremely pleasant.

So, I found a grocery store that sells tofu crumbles, which is lovely because it's hard to find tofu other than silken. I don't have access to nutritional yeast, but I wanted to try making tofu "cheese" crumbles anyway. I just added garlic powder, salt, pepper, mustard powder, a teensy bit of cayenne, and dried basil, and it's yummers!! My question is, how do you guys make your tofu crumbly "cheese", and what do you put it on besides typical things like pasta (which I don't eat - slight carb sensitivity)? Oh! 'Nother question: could I make pesto with tofu crumbles? Thanks!

tofu recall

Collapse )

The recall includes the following products in the following sizes and code dates:

* All varieties and sizes of SOY DELI TOFU coded DEC 17 2007
* 30 OZ SOY DELI NIGARI TOFU coded SEP 23 2007
* 12 OZ SOY DELI WATER PACK TOFU coded SEP 23 2007

These products are being recalled because they have the potential to be contaminated with Listeria monocytogenes, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people and others with weakened immune systems. Although healthy individuals may suffer only short term symptoms such as high fever, sever headache, stiffness, abdominal pain and diarrhea, Listeria infection in severe cases can cause miscarriages and still births among pregnant women. Consumers experiencing any of these symptoms should seek immediate medical attention.

Collapse )
kate and I.

need a sturdy cake recipe for decorating!

Hey guys!
I'm making a cake tonight for a space-themed birthday party, and I wanted to make a dome cake so I could turn it into a "planet". My only problem is, every time I try and make a vegan cake to decorate (that isn't in a standard cake pan), it completely falls apart or crumbles to the point where I can't frost it or else the crumbs will mix in. Any ideas on how to avoid this problem, or recipes you could share for a good sturdy cake? thanks!

tofu mayo that won't spoil quickly

I'm craving chickpea salad sandwiches, but since veg mayo costs so much and is hard to find, I got a block of soft silken tofu and checked the recipes here and on VegWeb. To keep it cheaper and quicker/more convenient, I want to whip up a supply of tofu mayo that'll keep for a while in the fridge, but the recipes say you'll get a week, max, out of it (and some of them as little as two days).

Now, I've used and abused tofu for over three years and never had it spoil in the fridge, even when the package was open and the water wasn't changed daily, so I'm hoping to continue my luck here. Are there any key ingredients that will help preserve the mayo (and still taste good), like apple cider vinegar or lemon juice?

duncan hines cake mixes

I've used duncan hines cake mixes several times since many of their mixes are vegan and easy, but most of the time they turn out really crumbley and fall apart. Still yummy, just not the right texture. I usually used mashed tofu as an egg substitute but I'm willing to try other options for better texture results. I've heard great things about ener-g but I can't find it anywhere. any other egg substitute suggestions or anything to make my cake more hold together?