Blog Well Done

Well the first week of unResolution month is almost over.  How is everyone feeling?  I’m hoping for full, but stuffed would work, too.
So, today’s wondrous dive into the realm of food-that-cannot-possibly-be-good-for-you-no-matter-how-hard-you-try has been inspired by Michele, Jen, and Sean Paul Ellis (who has actually inspired two posts this month.)
Thanks to all three of you because […]

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Today I completed my first ever Daring Bakers challenge.  My mission: make a caramel cake with caramelized butter frosting.  Last month they made pizza.  Pizza I could have done.  This?  This is real baking, but who am I to back away from a challenge just because I am a crap baker?  Isn’t that why I […]

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One of my Tweeps, Felicia Slattery, responded to one of my pleas for inspiration with the suggestion of talking about what you can do with pumpkin other than make pie.  Since the appearance of pumpkin en masse in grocery stores, I’ve taken an interest in this myself (see my recipe for Pumpkin Baingan Bharta) and  […]

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Phew!  It’s been a bit of a ride, but I am finally back on track.
In Part 0 of How to Make Tofu That Doesn’t Suck, we looked at all the things you can do to prep your tofu before cooking.  Part 1 covered baking it, Part 2 deep frying it.  Today we’re going to be […]

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Okay, quick recap:
In Part 0, we learned how to prepare tofu via pressing and that silken tofu is largely the suck unless its the shake or the cake.
In Part 1, we learned how to bake tofu to give it a firm outer texture and a moist inner texture that will keep your mouth from thinking […]

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If you haven’t read it yet, Part 0 of the series on how to make tofu that doesn’t suck covers some important lessons in preventing sucky tofu.  Espeically the part on pressing.
If you have read Part 0, fantastic!  Let’s move on to the next step: baking it.  In Part 2, we will cover frying it, […]

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This series is now complete.  If you want to read the other posts, you can find them here:
Part 1
Part 2
Part 3
Part 4
Part 5
Yes, you heard me right.  Vegan that I am, I can admit it.  Sometimes, tofu sucks, especially if you are not used to eating it.  And there’s two very good reasons why tofu […]

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Unbeknownst to me, the tamarind is an somewhat popular ingredient in southern Indian cooking.
My love affair with tamarind began the first time someone told me what was in phad thai sauce (which includes tamarind paste, fish sauce, sugar, garlic, and chilis.)  Upon hearing this, I just knew that I would always love tamarind because, hey, […]

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In this post on Nutritional Yeast, I gave a recipe for cheese sauce from How It All Vegan!: Irresistible Recipes for an Animal-Free Diet.  Well I got to chatting with Wordvixen, a Twitter buddy of mine, about the recipe.
Apparently Ms. Vixen grew up on nutritional yeast (good for her) and said she would try the […]

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For over year now, I have been a fan and evangelist of seitan, sometimes called Wheat meat or Buddha Food, which is a dough made from the vital gluten of wheat.  But up until recently, I was using store bought packages rather than making my own.
 However, I decided that needed to change.  Here I am, a […]

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