Sour Cream

[Guest guest]

First off, I suggest the wonderful vegan cook book called " How It All Vegan "

by Tanya Barnard and Sarah Kramer and this is the sour cream recipie that

lurks inside this book. =)

 

2 cups soft OR medium tofu

1/4 cup oil

3 tbsp lemon juice OR vinegar

1 tsp sweetner

1 tbsp Braggs OR soy sauce (you can probably get away without adding ths

unless you want it?)

 

In a blender or food processor, blend together all the ingrediants until

smooth and creamy. Store in the refridgerator in a claen, dry container with

a tight fitting lid. Will keep up to 5 days.

 

Note: This may separate upon refridgeration and may need to be re-mixed

before using. Makes approx. 1 1/2 cups.

[Guest guest]

I am interested in finding a good sour cream recipe made out of tofu. My

husband and I recently had this marvelous stuff at a restaurant and are

eager to make some at home. We have bought Sour Supreme before and

really enjoy the taste, but as we are from a very small town and have to

travel 30-45 minutes one way to another city to buy it...we are looking

for a way to have it more easily. So appreciate all the help!

Peace,

Raye

______________

YOU'RE PAYING TOO MUCH FOR THE INTERNET!

Juno now offers FREE Internet Access!

Try it today - there's no risk! For your FREE software, visit:

http://dl.www.juno.com/get/tagj.

[Guest guest]

Here's a tofu stroganoff recipe that has a sour cream recipe at the end of

it. Both are really good!

 

TOFU STROGANOFF

From the Vegetarian Times Cookbook (slightly modified to be vegan)

1 1/2 pounds tofu (I just used 2 pounds, so I wouldn't end up having some

go bad. It worked fine)

 

2 tablespoons margarine

1 medium onion, chopped

10 mushrooms (or more!)

1/4 tsp salt

1/4 tsp pepper

2 tablespoons chives

1/2 - 1 tsp garlic powder

1 cup tofu sour cream (recipe follows)

1/4 cup tamari soy sauce

1 - 2 tablespoons cooking sherry

 

Drain tofu on paper towels to remove excess water. In the meantime, melt 1

tablespoon of the margarine in a large saucepan. Sauté chopped onion.

Wash mushrooms and slice each 2 or 3 times. Add to onions and sauté until

tender. Add spices and let them blend together. Remove mixture from pan.

Slice drained tofu into long strips, about 3 inches by 3/4 inch and 1/2

inch in height. Fry tofu on both sides in remaining tablespoon of

margarine until golden brown. Add mushroom-onion mixture to tofu. Before

serving, add tofu sour cream, tamari, and cooking sherry. Let cook for a

few minutes to blend together. If sauce is too thick, add more sour cream.

Adjust cooking sherry to taste.

 

Serve over noodles with a salad or vegetable. Serves 4.

 

TOFU SOUR CREAM

 

From the Vegetarian Times Cookbook

1 pound tofu (I used 1 package of silken instead, I think it's more

authentic that way)

 

1 - 2 tablespoons fresh lemon juice

1/2 teaspoon salt or 1 tablespoon shoyu soy sauce

1 tablespoon mild oil (optional)

Steam tofu for 3-4 minutes (unless very fresh), then cool. Process all

ingredients in blender until very smooth. Use as you would any sour cream,

or more liberally because this topping has only one-third the calories of

regular sour cream. Yield: 2 cups

 

 

* Brett A. Bradley, 32°

* * www.pythagoreans.org

* * * bbradley

* * * *

 

 

-

<howlingwolfpup

> I am interested in finding a good sour cream recipe made out of tofu. My

> husband and I recently had this marvelous stuff at a restaurant and are

> eager to make some at home. We have bought Sour Supreme before and

> really enjoy the taste, but as we are from a very small town and have to

> travel 30-45 minutes one way to another city to buy it...we are looking

> for a way to have it more easily. So appreciate all the help!

> Peace,

> Raye