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…
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…
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…
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…
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,…
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…
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,…
Tonight we went to my favorite sushi place…Shogun in Overland Park, KS. (Yes, Kansas seems an odd place for the mecca of sushi, but I’ve eaten sushi in every town I visit. Shogun is best, though Maki in Irvine, CA isn’t too shabby.) So there’s only one problem…I’m vegan. I do have an ace up…
A good knife is the most important tool in a cook’s arsenal. Other than proper use of salt and heat, nothing is more essential than the cook’s ability to break food down. If food is not trimmed of excess fat, it becomes a stringy mess; if it is not cut down to regular sized…
Part of my challenge with vegetarianism, especially as I head towards more strict vegetarianism, is getting protein. For the human body to function, even at rest, the USDA recommends 50g of protein per day. For those who do not eat meat, ingesting that much protein can be tough, especially when many vegetarian sources of protein…