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Recipes I've Shared:
Adapted from http://www.godairyfree.org/rec
I like it a little tangier, so I added some extra vinegar & skipped the sugar. Also, I can't find firm silken tofu so I use the bulk soft tofu from the Asian store. The blocks are a little smaller than usual, so I used two. One "normal" 14-16 oz block of soft tofu would work, too. Just don't use the silken soft tofu - it'll come out more like a mayo texture.
From this website:
This is a very versatile, fermented vegan "cheese" recipe you can make at home. Try making your first batch "plain" with just miso. Next time, combine hot pepper flakes and chopped jalapenos into the miso. Or dill & herbs. Or liquid smoke! The possibilities are endless.
When done (about 2-3 days) this will spread nicely on toast, or crumble over a salad. I like it as a high-protein, low-fat substitute for Tofutti cream cheese on my bagels. :)
DELICIOUS home made mayo. And it's so much cheaper than store-bought. No healthier, though...
This sauce is very thick & creamy. Use it over pasta, pour it on pizza (it thickens as it bakes), dip things in it, or just eat a straight up spoonful of the stuff.
This is from Seven Secrets, a Seventh Day Adventist cookbook. I've made a few changes.
I just need to calculate the
Cakey oatmeal cookie with no added oil and no animal products. Pretty tasty if you add some pumpkin pie spice!