flaxseeds and tofu use Hi Heather and here's a link for you.

[Guest guest]

I grind the flaxseeds up in the blender to a coarse flour texture. I put in a

freezer bag and store in the freezer. I usually use it up within 2 months.

Now the silken tofu is best used for smoothies, sauces, tofu desserts, that

type recipe.

I buy the firm or extra firm in the one pound plastic square tubs with water.

Now if you freeze the whole tub and thaw it out, the tofu will take on a chewy

texture. Good for adding to chile recipes or making mock tuna salad. I always

drain the water off the tofu and press it between paper towels. Cut in cubes

and marinate it for 2 hrs before you toss into a stir fry.

I usually add the tofu during the last few minutes of a stir fry and I turn it

gently so it doesn't break up. Or I use a solid tofu steak. See the link below.

They have recipes on this site also.

http://www.house-foods.com/our_products/tofu_products.html

Go to this site and look at the tofu steaks. See if you can find this products

in your store. They are really nice and thick for stir fryies and breaded

dishes. This company also makes a tofu cutlet that is very solid and fried on

the outside, great for a sweet and sour dish. The company is about 1/2 hour

from my house so hopefully they export to the other states and don't just sell

around here

Hope this helped you, Donna.

 

Heather Graves <jbnsun wrote:

I bought a 1/4 lb. of flaxseeds. Now I read on the posts that it is

wise to only grind up a weeks worth of what you use when you wish to

grind it. I would like to know how long do flaxseeds keep whole. 1

month several monthes I'm not sure so I thought I would ask. Also,

Donna thanks for recipes involving tofu. I have only been at this for

10 months and I have tried tofu in a smoothie and that was terrible.

I even tried silken tofu in stir fry and that was a disaster. You use

firm to extra firm with stir fry. I learned a lesson on that one. I

bought some firm tofu recently. I have no idea how to prepare it AT

ALL. I am so new but I want to learn. When using it in stir fry when

do I add it? Should I let it marinate first? and for how long? It's

going to take some getting used to I know but this is part of my

transitioning from dairy.

 

I also tried some vegetarian chilli for the first time and topped a

veggie hot dog with it. I love chilli dogs and still do the veggie

way. I thank you in advance for all of your help.

 

 

 

 

 

 

[Guest guest]

hey Donna,

could I use the silken tofu inthe savory sauce? I think I remember it saying not

to use silken.

If so why?

 

Hugs,

CHanda

-

purplepassion

Sunday, October 23, 2005 5:07 PM

Re: flaxseeds and tofu use Hi Heather and here's a

link for you.

 

 

I grind the flaxseeds up in the blender to a coarse flour texture. I put in a

freezer bag and store in the freezer. I usually use it up within 2 months.

Now the silken tofu is best used for smoothies, sauces, tofu desserts, that

type recipe.

I buy the firm or extra firm in the one pound plastic square tubs with water.

Now if you freeze the whole tub and thaw it out, the tofu will take on a chewy

texture. Good for adding to chile recipes or making mock tuna salad. I always

drain the water off the tofu and press it between paper towels. Cut in cubes

and marinate it for 2 hrs before you toss into a stir fry.

I usually add the tofu during the last few minutes of a stir fry and I turn it

gently so it doesn't break up. Or I use a solid tofu steak. See the link below.

They have recipes on this site also.

http://www.house-foods.com/our_products/tofu_products.html

Go to this site and look at the tofu steaks. See if you can find this

products in your store. They are really nice and thick for stir fryies and

breaded dishes. This company also makes a tofu cutlet that is very solid and

fried on the outside, great for a sweet and sour dish. The company is about 1/2

hour from my house so hopefully they export to the other states and don't just

sell around here

Hope this helped you, Donna.

 

Heather Graves <jbnsun wrote:

I bought a 1/4 lb. of flaxseeds. Now I read on the posts that it is

wise to only grind up a weeks worth of what you use when you wish to

grind it. I would like to know how long do flaxseeds keep whole. 1

month several monthes I'm not sure so I thought I would ask. Also,

Donna thanks for recipes involving tofu. I have only been at this for

10 months and I have tried tofu in a smoothie and that was terrible.

I even tried silken tofu in stir fry and that was a disaster. You use

firm to extra firm with stir fry. I learned a lesson on that one. I

bought some firm tofu recently. I have no idea how to prepare it AT

ALL. I am so new but I want to learn. When using it in stir fry when

do I add it? Should I let it marinate first? and for how long? It's

going to take some getting used to I know but this is part of my

transitioning from dairy.

 

I also tried some vegetarian chilli for the first time and topped a

veggie hot dog with it. I love chilli dogs and still do the veggie

way. I thank you in advance for all of your help.

 

 

 

 

 

[Guest guest]

thanks Donna I now know a little more about what to do with the stuff.

Heather G

[Guest guest]

Just experiment. If you are baking muffins or a sweet bread, even cookies, just

replace 1/4 cup of the flour with 1/4 cup of ground flax seed. Sprinkle a

little over your rice or toss some into your hot or cold cereal. The tofu is

the same thing. Start with simple recipes like sandwich spreads in our files.

The savory sauce is vegan and wonderful. You will get the hang of it. I know,

I was the same way but that was sooooooooooooooooooo many years ago I hardly

remember anything about the taste or texture of meat. I know I smell the meat

and seafood isles in the market before I even get near them and sometimes I have

to get out of there fast.

Donna

 

Heather Graves <jbnsun wrote:

thanks Donna I now know a little more about what to do with the stuff.

Heather G