I'm making two loaves of white bread today. The dough is on the second rise. 
What Did You Cook or Bake today?
- Thread starter shyvas
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I want to make rye bread as I now finally have rye flour, but I don't have anything to make sandwiches with. Well, tofu or tempeh, but I want a good deli seitan, just don't feel like making one. I need to check on tempeh, I could make reubens
OP
OP
I'm making some mole style black bean & butternut squash chili in the IP.
Made the rye bread, and turned out perfect. I wish I'd made two loaves.
Now I'll saute some tempeh. I hope I have a can of sauerkraut
Ugh, I only have the chickpea juice mayo
. I made it the same way as with soymilk, but it's soooooo much better with soy. Aquafaba is nothing but thick oil.
Now I'll saute some tempeh. I hope I have a can of sauerkraut
Ugh, I only have the chickpea juice mayo
. I made it the same way as with soymilk, but it's soooooo much better with soy. Aquafaba is nothing but thick oil.
No cooking or baking involved but I decided to try making chocolate mousse/pudding with silken tofu.
Nothing, and I mean nothing, masks the soy taste of silken tofu. I even tried adding regular sugar after the maple syrup that the recipe called for. Then I added peanut butter. Still
I managed to eat some of it by topping it with a dollop of coco whip. It helped make it palatable. I'm not sure I can finish it though. I may have to toss it. I'm so disappointed.
Nothing, and I mean nothing, masks the soy taste of silken tofu. I even tried adding regular sugar after the maple syrup that the recipe called for. Then I added peanut butter. Still
I managed to eat some of it by topping it with a dollop of coco whip. It helped make it palatable. I'm not sure I can finish it though. I may have to toss it. I'm so disappointed.
I swear the boxed silken - MoriNu- have changed. I used to get it regularly, but the last few times I agree, it has a nasty taste. Not like regular tofu or soy milk.No cooking or baking involved but I decided to try making chocolate mousse/pudding with silken tofu.
Nothing, and I mean nothing, masks the soy taste of silken tofu. I even tried adding regular sugar after the maple syrup that the recipe called for. Then I added peanut butter. Still
I managed to eat some of it by topping it with a dollop of coco whip. It helped make it palatable. I'm not sure I can finish it though. I may have to toss it. I'm so disappointed.
I used to use it with melted chocolate chips and blend, I think that was all it took. I'd often use an oreo crust, or peppermint oreo type crust.
Try the soft tofu in the fridge section, like regular tofu, just soft
Chocolate Mousse
Vegan chocolate mousse with a rich chocolatey taste and airy texture.
I'm gonna make a chocolate cherry dump cake, where you pour cherry pie filling in a casserole, top with boxed cake mix, and then top with slices of spread and bake. It calls for 2 big cans of cherry filling to one box of mix, so I'll use half the box
Ugh, I hope the Mori-Nu boxed tofu hasn't changed. I just bought a couple of boxes, and that's what I use for my mousse. I just saw a recipe for a peanut butter mousse with chocolate ganache on top from Sweet Simple Vegan that I was thinking of trying.I swear the boxed silken - MoriNu- have changed. I used to get it regularly, but the last few times I agree, it has a nasty taste. Not like regular tofu or soy milk.
I used to use it with melted chocolate chips and blend, I think that was all it took. I'd often use an oreo crust, or peppermint oreo type crust.
Try the soft tofu in the fridge section, like regular tofu, just soft
Chocolate Mousse
Vegan chocolate mousse with a rich chocolatey taste and airy texture.www.house-foods.com
That's on House Tofu site! You can compare-
Vegan Buckeye Mousse with Chocolate Ganache | House Foods
This rich and creamy, mousse is made vegan with peanut butter-tofu filling, covered with a chocolate ganache topping and sprinkled crushed peanuts.
Well in all fairness, we have to acknowledge that I don't like a lot of things that most people do lol.
Thank you! They are very similar, only there is no swirling the chocolate in the SSV one, they just pour it on top. Both have similar ingredients, though. And they both sound delicious!That's on House Tofu site! You can compare-
Vegan Buckeye Mousse with Chocolate Ganache | House Foods
This rich and creamy, mousse is made vegan with peanut butter-tofu filling, covered with a chocolate ganache topping and sprinkled crushed peanuts.
LOL! I get that, though, if the recipe doesn't mask the tofu flavor, that would be a problem. I once tried an avocado-based mousse, and it was horrible, lol.
That would suck if they have changed the formula or something as I've used that before for mousse, though not in a while. I do prefer the boxed tofu for mousse, as it seems to have less water in it. I can't remember what aisle I got my boxed tofu in, maybe the international foods aisle.
It is the shelf stable Mori Nu I now dislike--but have used it often in the past just fine
I don't see it as much as I used to, I get it from the Korean grocer.
I do like House Brand soft
I have a pot of roasted butternut squash soup simmering. I will have that tonight for dinner with some bannock bread.
Well the first attempt at crackers was a learning experience. 1 cup flour, 1/3 cup water, little olive oil, seasoning. Bake at 425F
I have a really nice pasta roller I got lonnnng ago at a thrift store, and haven't brought it out pretty much since. I kept it cause I knew it was a good one. Anyway, the first I made what I thought was too thin, so I made them thinner, even the first thin one.They're too thick. Good for sucking up soup, or crumbs if I have leftover
I will try again. I can't remember the crackers I made before. They weren't white flour
I have a really nice pasta roller I got lonnnng ago at a thrift store, and haven't brought it out pretty much since. I kept it cause I knew it was a good one. Anyway, the first I made what I thought was too thin, so I made them thinner, even the first thin one.They're too thick. Good for sucking up soup, or crumbs if I have leftover
I will try again. I can't remember the crackers I made before. They weren't white flour
Made crackers again--this time I added a pinch of baking powder, and rolled them on the thinnest setting on the pasta machine. I can't imagine being able to roll them thin enough. I also added nooch in the dough, and on half I sprayed oil on top and sprinkled more-that was much like CHeese its!
Made muhammara, the red pepper walnut dip. Didn't fully roast the peppers,and they wouldn't peel, so I just blended as is. Very delicious and garlicy
Also made chocolate sauce
Made muhammara, the red pepper walnut dip. Didn't fully roast the peppers,and they wouldn't peel, so I just blended as is. Very delicious and garlicy
Also made chocolate sauce
