Nasoya new Chocolate Silken tofu for smoothies and desserts

[Guest guest]

Found this product at our local grocery store yesterday...made from organic soy

beans and cocoa......I followed the directions by making a cookie crumb crust

(we used a gluten & dairy free ginger snap + arrowroot cookie mixed with melted

Earth's Balance spread) and mixed the silken tofu with 2T of cornstarch (I'm

sure arrowroot would work also).

After baking the crust, I poured the silken tofu mixtue into the shell and baked

for 45 minutes....there was a long cool time--1/2 hour at room temp and 2 hours

in the frig--but WOW-it was awesome! 

 

Susan H

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

[Guest guest]

I bought a pack of this but haven't used it yet. They have been advertising

in magazines a lot. I had thought about trying it in a kahlua milkshake with

some soy ice cream to make it super chocolaty. I'll post how it turns out

after I make it.

 

The strawberry looks really good too. I might try to make a pie with that at

some point.

 

Thanks for sharing your recipe success!

 

On Tue, Aug 4, 2009 at 12:09 PM, Susan Haggerty <haggboys03wrote:

 

>

>

> Found this product at our local grocery store yesterday...made from organic

> soy beans and cocoa......I followed the directions by making a cookie crumb

> crust (we used a gluten & dairy free ginger snap + arrowroot cookie mixed

> with melted Earth's Balance spread) and mixed the silken tofu with 2T of

> cornstarch (I'm sure arrowroot would work also).

> After baking the crust, I poured the silken tofu mixtue into the shell and

> baked for 45 minutes....there was a long cool time--1/2 hour at room temp

> and 2 hours in the frig--but WOW-it was awesome!

>

> Susan H

>

>

[Guest guest]

I've noticed that a lot on the list are eating soy products. I love soy.. love

the taste of it, etc. However, I've been counseled to eat only fermented soy.

Unfermented soy has been associated with so many illnesses including

hypothyroidism - and guess who has this problem??? I guess 20 years of eating

soy has gotten to me.

 

I'll eat fermented soy but it doesn't taste as nice as tofu or other soy bean

products. May I ask what other types of low fat soy substitute products some of

you are eating?

 

Thanks,

Diana

 

 

-

Jae Jones<recyclednew

To:

<\

om>

Tuesday, August 04, 2009 11:48 AM

Re: Nasoya new Chocolate Silken tofu for

smoothies and desserts

 

 

I bought a pack of this but haven't used it yet. They have been advertising

in magazines a lot. I had thought about trying it in a kahlua milkshake with

some soy ice cream to make it super chocolaty. I'll post how it turns out

after I make it.

 

The strawberry looks really good too. I might try to make a pie with that at

some point.

 

Thanks for sharing your recipe success!

 

On Tue, Aug 4, 2009 at 12:09 PM, Susan Haggerty

<haggboys03<haggboys03%40>>wrote:

 

>

>

> Found this product at our local grocery store yesterday...made from organic

> soy beans and cocoa......I followed the directions by making a cookie crumb

> crust (we used a gluten & dairy free ginger snap + arrowroot cookie mixed

> with melted Earth's Balance spread) and mixed the silken tofu with 2T of

> cornstarch (I'm sure arrowroot would work also).

> After baking the crust, I poured the silken tofu mixtue into the shell and

> baked for 45 minutes....there was a long cool time--1/2 hour at room temp

> and 2 hours in the frig--but WOW-it was awesome!

>

> Susan H

>

>

[Guest guest]

wow this sounds like instant chocolate pudding!

hope there arent too many weird additives!

--

+++++++++++++++++++++++++++++++++++++++

just posted: a review of

italian festa: gluten free vegetarian lasagna with

phoneybolognese & homemade garlic bread

http://www.wheatlessandmeatless.com/

+++++++++++++++++++++++++++++++++++++++

[Guest guest]

On Aug 4, 2009, at 2:06 PM, D GRADISKA wrote:

 

> I'll eat fermented soy but it doesn't taste as nice as tofu or other

> soy bean products. May I ask what other types of low fat soy

> substitute products some of you are eating?

=======

 

I can't eat soy at all, fermented or otherwise. I often substitute

pureed white beans or garbanzo beans for tofu and use hemp or cashew

milk instead of soy milk (I make up the hemp or cashew milk up when I

need it)

 

I make a chocolate mousse using avocado and cashews instead of the

more typical tofu.

 

Shez

--

Giving you the latest news and information about homeschooling

http://www.examiner.com/x-10127-Norfolk-Homeschooling-Examiner

[Guest guest]

Diana

 

I can't remember if it was Mark or someone else, but it was posted that curd

could also be made from mung beans. He posted a link to the process, which

was a bit finicky but no different than making tofu at home.

 

I also came across a link for making japanese style soft tofu from sesame

seeds. We have it posted to my group archives here:

 

http://www.recipecircus.com/recipes/Writermom77/Asian/Goma_dofu_sesame_tofu.html

 

The only kicker is it uses kudzu powder which is common in japan but not so

much here. I am hoping to try it using arrowroot as soon as I am feeling

better.

 

BL

 

On Tue, Aug 4, 2009 at 11:06 AM, D GRADISKA <allegria47 wrote:

 

>

>

> I'll eat fermented soy but it doesn't taste as nice as tofu or other soy

> bean products. May I ask what other types of low fat soy substitute products

> some of you are eating?

>

 

 

 

[Guest guest]

Both of these alternatives sound great. I love to put flavored tofu in my

salads and I eat a lot of them... so now that its been confirmed that I can't do

tofu or soy of any kind I have to find substitutes that will satisfy the palate.

Both of these sound perfect.

 

Thanks for the info..

 

Diana

-

Brenda-Lee Olson<shalomaleichemacademy

To:

<\

om>

Tuesday, August 04, 2009 6:50 PM

Re: Nasoya new Chocolate Silken tofu for

smoothies and desserts

 

 

Diana

 

I can't remember if it was Mark or someone else, but it was posted that curd

could also be made from mung beans. He posted a link to the process, which

was a bit finicky but no different than making tofu at home.

 

I also came across a link for making japanese style soft tofu from sesame

seeds. We have it posted to my group archives here:

 

http://www.recipecircus.com/recipes/Writermom77/Asian/Goma_dofu_sesame_tofu.html\

<http://www.recipecircus.com/recipes/Writermom77/Asian/Goma_dofu_sesame_tofu.htm\

l>

 

The only kicker is it uses kudzu powder which is common in japan but not so

much here. I am hoping to try it using arrowroot as soon as I am feeling

better.

 

BL

 

On Tue, Aug 4, 2009 at 11:06 AM, D GRADISKA

<allegria47<allegria47%40msn.com>> wrote:

 

>

>

> I'll eat fermented soy but it doesn't taste as nice as tofu or other soy

> bean products. May I ask what other types of low fat soy substitute products

> some of you are eating?

>