Guest guest Posted October 27, 2000 Report Share Posted October 27, 2000 Sorry everyone, the QUORN Home Page is at: www.quorn.com Looks promising, if our FDA will approve it. I'm waiting for the Beef or Pork boards to protest. Just like Monsanto with Stevia. I find that sometimes, I miss a texture, a chew, a bite, just as much as a taste. In that reguard,QUORN sounds like it will fill the bill. Freezing tofu, will change the texture enough to allow for some really mean stir fry. It holds together well and is quite chewy. It takes at least 48 hours for the texture to change but allowing 1 week of freezer time (or, as here in Minnesota), outside in the coldest part of winter, really makes it wonderful. For a good Tofu read, try; The Book of TOFU, Protein Source of the Future-NOW. By William Shurtleff and Akiko Aoyagi, Ballantine Books. They have also written The Book of Miso. Try this, for a Tofu Sour Cream... 1 pound soft tofu 2 Tablespoons cold pressed safflower or sunflower oil 1 Tablespoon fresh lemon juice 1/2 teaspoon sea salt 1 teaspoon umeboshi paste 1/2 teaspoon umeboshi vinegar water as needed. 1. In a 2 quart saucepan, combine the tofu with 2 cups of water or enough to come halfway up the side of the pan. Bring to a boil, reduce the heat, and cook, covered for 5 minutes. Allow to cool. 2. In food processor or blender, combine the tofu, oil, lemon juice, salt, umeboshi paste, and the umeboshi vinegar and blend until smooth, adding water needed to arrive at sour cream- like consistency. Chill. (from The Natural Gourmet, Annemarie Colbin) Enjoy. Seeds Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 27, 2000 Report Share Posted October 27, 2000 Splenda works just perfectly for anything calling for sugar. It is non-caloric, but originally made from real sugar, which as a food is approved by the FDA. You can find it at their website splenda.com but it may be in your stores by now -- many sweetened products are now using it, since it is totally non-toxic to humans. Incidentally it has been used in the rest of the world long before it finally got here. , " Margaret Stephens " <thomasstephens@h...> wrote: > Does anyone know of a powdered fructose sweetener? The ones in the > stores are plain sugar which is sucrose. I use stevia and regular > fructose for sweetening but for cake icing I need the powdered > stuff. Have a chocolate cake recipe(vegan) that is to die for(hate > to use this phrase but it describes it best) but am trying to get > away from sucrose which has a higher glycemic rate. > > Thanks > Margaret Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 15, 2001 Report Share Posted May 15, 2001 ' ' wrote: ==== - There are 5 messages in this issue. - - Topics in this digest: - - 1. Re: Digest Number 303 - " Dian Hardy " <tacitus - 2. Virus - " Kate Shinko " <katie_shinko - 3. A sad story - ghawdex40 - 4. A sad story - ghawdex40 - 5. URGENT, STOP JAPAN WHALING NOW ! (PART 1 ) - " Humanity " <ae ...' > Take a look to the attachment. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 22, 2001 Report Share Posted June 22, 2001 Flaxseed could cause prostate problems in unhealthy diets but I personally eat an extremely healthy and well rounded diet so the flax seeds and oil should be no problem for me. Don't get me wrong, I'm not saying canola oil is deadly, it's just not healthy. There is a difference. It's not healthy to eat betty crocker or duncan hines cake mixes even if they are vegan, but they aren't deadly unless you live on them alone! Everyone has to make up their own minds, so relax... In BS, JP _______________ Get your FREE download of MSN Explorer at http://explorer.msn.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 19, 2004 Report Share Posted March 19, 2004 Hello, still here, loving the group, lurking as usual. Cheers - Scott >> Are you all still there? >> No posts in March? Is something wrong? Quote Link to comment Share on other sites More sharing options...
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