I never remember the ratios for miso soup, so I’m going to record them here. This is a guess at what is needed for 3 bowls of soup:
Ingredients:
- 3 cups of dashi (more precisely, 720ml, which is slightly under 1 cup)
- 3 Tbs. (about 75g?) of light-colored miso (awase/yellow or shiro/white)
- 1-2 tsp. dried wakame, soaked in cold water for about 5 minutes, then drained well (about 5-6 pieces per bowl, maybe 3g?)
- 1/2 package silken tofu, diced very small (1/2 cup?, 5 ounces or 150g)
- 1-3? Tbs. thinly sliced scallions (or up to 1/2 cup?)
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Summer rolls (the non-fried rolls, which we usually just refer to as spring rolls) are delicious, healthy, fresh, kid-friendly, and most importantly, a perfect springtime antidote to winter-induced “vegetarian mush syndrome.” It’s amazing how quickly spring rolls can be made. If I restrain myself, and prepare only a few items for fillings, I can have dinner on the table in under 15 minutes. (Of course, depending on how many fillings you make it could take hours!)
Spring rolls are versatile as well. Although they’re typically served as appetizers, I generally use them as a main course. My sister was visiting recently and when I told her I was making spring rolls for dinner she was skeptical that they would be filling / satisfying enough for a main course, but after she tried them she was pleasantly surprised. Spring rolls also work well as a light snack, and they can be made the night before and packed in a lunch box. You can also prep some fillings and sauce and leave them in your fridge for several days, making yourself a spring roll whenever you need a quick bite to eat. Alternatively, if you have leftover filling and don’t want to make spring rolls again, just throw them in a salad. Read the rest of this entry »
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When I’m feeling beat at the end of the day I often turn to a sheet pan dinner. It just feels easier than making a “recipe”. Just throw a bunch of ingredients onto a baking sheet, drizzle with oil and spices, and bake until crispy. The main challenges/drawbacks are:
- We usually don’t have that many leftovers. One baking sheet of food usually just makes enough for one meal for the three of us. Probably I should double the ingredients and just put half in the fridge so that I can bake a second pan for lunch the next day. Or bake two pans at once?
- Sometimes different ingredients cook at different times, so I have to regularly check the oven and take out / rotate anything that is getting overdone. I try to prevent this by cutting the quicker cooking items into large chunks or putting the slower cooking items on the edge of the pan, but I usually can’t quite make everything cook at the same time. Still, it’s a relatively mindless activity, so even though it’s technically “work” it doesn’t feel hard.
- It can be hard to find a combination that feels satisfying, and like a full meal. Most sheet pan suppers I see online incorporate meat or fish. Figuring out satisfying vegetarian combinations seems harder.
I don’t actually have that many variations I make. I most often make cauliflower, chickpeas, and seitan. I’ll give a rough recipe for it below. I’d really like to find more combinations we like. There are lots of recipes for vegetarian sheet pan dinners online. Perhaps I will try to make one each week for the next couple of weeks and see if I can find any combos I particularly like. Read the rest of this entry »
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I often make the banana oat nut pancake recipe from Cookie and Kate, and I have another oatmeal walnut pancake recipe from the McCann’s oatmeal box. But today I was in the mood for something different. My friend Qi recommended this high-protein pancake recipe, which she got from her son’s preschool teacher. I like cottage cheese a lot, but Derek and Alma usually don’t. I thought maybe it’s a texture thing and if I blend it they won’t mind it. I changed the recipe a bit, swapping the original 3/4 cup of whole what flour for 1 cups of rolled oats ground to a flour, and adding blueberries to one half of the batter and chopped walnuts to the other half. (Qi says she often adds chocolate chips, but I’m not sure I’d like that with the sourness of the cottage cheese.)
Both Derek and Alma liked these pancakes. In fact, Derek not only loved the “sour taste” but he preferred them with blueberries over walnuts! What has happened to my non-fruit lover? Read the rest of this entry »
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Cream of wheat, or Grießbrei, is very popular here in Germany. It’s usually just a porridge made from finely ground semolina cooked with cow’s milk, which is tasty but I personally find to be a bit lacking in flavor/fiber/antioxidants. This version adds ground almonds for a bit more fiber and orange marmalade and/or orange zest for a bit more flavor/antioxidants. Alma and Derek both love this cream of wheat / semolina porridge recipe. The original recipe is more complicated (see below), but here’s how we’ve been making it lately. If you want something a bit fancier, make a sauce out of orange juice, Schmand and orange pieces and serve the cream of wheat with a dollop of sauce on top.
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Although these muffins are called zucchini flaxseed muffins I think they are more flaxseed, walnut, oat muffins with a touch of zucchini and carrot. The muffins are pretty tasty and filling, and make a reasonable quick breakfast. I keep them in the freezer for mornings when we’re in a big rush.
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I’ve never made oil-free granola before, but this recipe by Dreena Burton gets rave reviews in one of the vegan Facebook groups I’m in, so I thought I’d give it a try.
I followed the recipe pretty closely. I used hemp hearts but also threw in some halved pecans towards the very end of the baking time. I used all 4 tablespoons of maple syrup, but had to use regular molasses as I was out of blackstrap.
Alma was happily eating the granola even before I baked it, and then once it was done she ate it plain/dry (no soymilk). Derek tried it with soymilk but said it tasted sweeter plain/dry. Neither of them wanted any dried cranberries (or fresh fruit) in their granola, but I added some dried cranberreis to my bowl. I liked the tartness they added.
I liked the spices. They were definitely noticeable, but not at all overpowering. I didn’t notice the hemp hearts at all. I will definitely add them to my normal granola recipe. I liked that by cooking at 300 F the granola doesn’t burn as easily. I will try lowering the temperature for my normal granola recipe.
Burton says the rice syrup is critical, as it is stickier than other sweeteners, and helps the granola clump. In the past I haven’t liked the flavor of rice syrup, but I didn’t notice it in this recipe. Maybe I will try adding some to my normal recipe and cutting down on the oils.
My baking sheet wasn’t that full with only 3 cups of oats. I wonder if I could multiple the recipe by 1/3 and use a full 4 cups of rolled oats instead, or if that would negatively affect the texture? Or maybe it would be safer to try 5 cups of oats and cook it in two batches? I wonder if you can bake two cookie sheets simultaneously?
This recipe kind of feels like dessert for breakfast. Also, it feels like a waste of expensive almond butter. I think I will try it again with 3 tablespoons of maple syrup and using tahini for the nut butter.
To make clean-up easier, I recommend mixing the dry ingredients in a smaller bowl and the wet ingredients in a big bowl, and then pouring the dry ingredients into the wet ones, so that only one bowl gets sticky.
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Alma has been begging me for a while to buy some chestnuts to roast. We often get a bag of hot, roasted chestnuts when we’re at the farmer’s market on a Saturday morning. But she wanted us to roast some ourselves. So I bought some about a month ago, and then (of course) proceed to not roast them. They just sat on the counter next to the bananas and apples. Finally this morning I said “Today’s the day! I’m going to figure out how to roast those darn chestnuts.” I looked up instructions online. I preheated the oven to 425 F and got out a paring knife. Unfortunately, though, the one paring knife I own isn’t particularly sharp, and I failed to use it to cut an x in the chestnuts. I had to use a serrated knife instead, which wasn’t ideal. I was a bit worried that I was going to slip and cut the hand holding the chestnuts. Eventually I finished cutting x’s into all the chestnuts without cutting myself, but there must be a better way.
We roasted them on a baking sheet for about 15 minutes and they looked done. A few were really good, but unfortunately most of them were moldy. I guess we should have roasted them as soon as we bought them, or at least not have left them sitting in a plastic bag for a month near the radiator.
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I was looking for some new recipes to eat with beans for breakfast, and I decided to try this recipe for millet sweet corn fritters from Naturally Ella. We eat millet porridge for breakfast sometimes, but other than that I don’t make millet too often because Derek is not a fan of the texture. But in this recipe it’s ground up with corn and pan-fried, so I figured he wouldn’t mind it.
Unfortunately, life happened and I didn’t manage to follow the recipe all that well. I used frozen corn, maybe a bit more than a cup. I made more millet than I needed because I wanted to have extra, and then Alma ate some as an appetizer, and I wasn’t sure how much of the cooked millet I was supposed to add. I think I ended up using less cooked millet than I was supposed to, I used the whole egg, didn’t measure the cheese, and didn’t have any chives. Also, I didn’t realize until the last minute that you’re supposed to puree the whole thing in the food processor. I didn’t want to get my big food processor dirty so I tried to do it in my mini one. Eh. That didn’t work so well. Nor did I get a chance to make the harissa yogurt sauce, although that does sound good. Nonetheless, despite my failures, everyone liked the fritters. They tasted more like corn than millet, but the millet and millet flour made them really thick and starchy and satisfying. I’m curious to try adding some vegetables and/or beans and seeing if they still stick together. Black beans and red bell pepper maybe? Then I could make the batter in advance and just fry up the fritters for a one-stop breakfast.
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Below I give my current version of Dreena Burton’s zucchini scallion chickpea-flour pancakes, as well as some notes on Peter Berley’s curried chickpea pancakes with scallions and cilantro. Read the rest of this entry »
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Making risotto on the stovetop is a pain, but in the instant pot it’s truly hands off. I’ve been making risotto much more often since I got my Instant Pot. This recipe is our favorite so far. I like to serve this risotto for dinner with lemon juice, parmesan, lots of basil, and green beans. I eat the green beans mixed into my risotto. I like the textural contrast they provide, as well as the pop of color. They also balance out the meal by providing a little more fiber, protein, and vitamins. I think it makes about 6 servings. Read the rest of this entry »
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I’m adding a brief post here because I keep forgetting how I roast sunchokes, and then I have to do a search all over again.
I basically follow the directions from Brad Farmerie, chef at Public and Saxon + Parole in NYC. He says that there’s no need to peel them. You just need to rinse them and cut them into finger-sized pieces, then blanch them for four minutes in heavily salted water. Toss them in olive oil and roast them in a 450 F oven until they’re soft and gooey on the inside and roasted crisp on the outside.
I don’t quite understand why, but he says that blanching them actually makes them crispier? In any case, we’ve tried it this way, and always like it. And I agree that trying to peel jerusalem artichokes is torture.
Update Dec 2019: Derek and Alma (at almost 5 years old) both love jerusalem artichokes cooked this way. I made roasted vegetables this week with carrots, parsnips, rutabaga, sweet potatoes, and jerusalem artichokes, and the jerusalem artichokes were the first to go.
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This is the only quiche I make regularly. I probably make it once every couple months. In the fall I use chard and in the spring when I can get them I use turnip greens / turnip tops or other dark leafy greens. Both Alma and Derek like this recipe a lot.
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I used to make refried beans on the stovetop, but now that I’ve gotten an Instant Pot I wanted to figure out how to make them in the electric pressure cooker instead. I started with this recipe for creamy-dreamy pinto beans from Julie and Kittee, but I changed a few things.
First of all, if I’m going to the trouble of making refries I’m going to want to use more than 2 cups of dry pintos! I figured the maximum that would fit in my 6-quart Instant Pot would be 4 cups, so I doubled the recipe. Also, I wanted to take out some of the beans as whole beans before making refries, so I soaked my beans overnight and reduced the cooking time, so that the beans would come out soft but not falling apart. Then I tweaked the seasoning a bit. Below is my modified recipe.
These days I usually serve my refries with salsa and homemade plantain chips. Alma, at 3.5 years, is a big fan. I’ll try to add a post about how I make the plantain chips next. Read the rest of this entry »
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About once a month I make this recipe from Naturally Ella for Blueberries ‘n’ Cream Amaranth Porridge. Derek won’t eat it, but Alma and I like it a lot. Amaranth has a somewhat odd sticky, grainy texture, but the addition of the creamy blueberry sauce helps transform it into more of a traditional tasting breakfast porridge.
I usually make it on the weekend, since it takes about 30 minutes to make. I always make extra amaranth and freeze it for a quick mid-week breakfast. Here’s how I cook the amaranth.
In a 2-quart pot, soak 1.5 cups of amaranth overnight. In the morning, drain the amaranth, and return it to the pot with 3 cups of water and three pinches of salt. Bring the amaranth to a boil, turn the heat as low as it will go, and reduce to a simmer. Cover and let simmer for 15 minutes. Remove from heat and let sit for 10 more minutes. Stir to mix in the extra water on the top of the amaranth.
Alternately, I’ve had success making amaranth in my instant pot electric pressure cooker. Lasttime I tried 1 cup of amaranth with 2 cups of water on high pressure for 3 minutes + natural release. It came out well, although it was sitting on keep warm for about an hour. Alma and I ate more than 2/3 of it for breakfast, so next time I’d try 2 cups of amaranth with 3.75 cups of water for 3 minutes + NR. I’m also curious to try a pot-in-pot method, so I don’t have to clean the large insert, but I suspect the cooking time will go up.
To make the blueberry sauce I follow the original recipe but cut the maple syrup down a tad and use vanilla extract instead of a vanilla bean:
- 1 cup blueberries (I always use frozen, I wouldn’t waste fresh in this dish!)
- 2 tsp. maple syrup (or 1 ripe pear, see note below)
- 1/2 tsp. vanilla extract
- 1 to 2 tablespoons heavy cream (I haven’t tried coconut milk yet)
- pinch of salt
Note: I’ve also left the maple syrup out and added a ripe pear to the sauce. Once I just finely diced it (with skin on) and let it simmer with the blueberries. Another time I had a bunch of overripe pears and I cooked them into pear puree first (simmering them then pureeing them with my stick blender). I then used the puree in the blueberry sauce. Alma and I enjoyed both versions.
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We have tried a lot of banana oat nut pancake recipes. This recipe from Cookie and Kate is currently one of our favorites. We probably make it once every couple months. I usually add pecans as well. It’s not really a light and fluffy pancake — more hearty and dense, especially if you add blueberries. Read the rest of this entry »
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This is not really a recipe so much as a dinner idea. I basically serve beluga lentils and sliced cooked beets on a bed of salad greens, and drizzle with Annie’s tahini dressing. I usually also roast some walnuts (or sometimes pepitas) to sprinkle on top. Occasionally we will skip the Annie’s and use feta instead, or add both.
I make this salad at least once a month, and everyone is always happy. When I tell Alma (at 3 years old) what we’re having for dinner, she says “oh, yum, I like that.” Derek is less excited about the idea (it sounds too boring) but once he actually eats it he’s always happy. I like it too. Plus it’s relatively easy to make and can be (mostly) frozen for a quick weeknight meal. Both the lentils and beets freeze well, as does Annie’s dressing. (You could even toast your walnuts and freeze them I suppose, although I haven’t tried it yet.) So all I have to do is pull out all the frozen components the night before, and then wash some salad greens. Read the rest of this entry »
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I am embarrassed to admit that I have never cooked with fava beans. All that boiling and husking and peeling of individual beans … Seems like a lot of work. So I thought I’d start easy with basically ready-to-eat frozen, pre-shelled fava beans. But what to do with them? I found this recipe for a spring ragout on the 101 cookbooks blog, and it looked good, and toddler friendly. Alma likes asparagus and peas and pasta, so hopefully she’d like the dish. And she did. I decided to make it a second time, but then Alma got pasta at lunch at daycare, and I didn’t want to serve pasta twice in one day, so I subbed in barley instead. She loved it! Read the rest of this entry »
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Normally Derek doesn’t like oatmeal made from steel cut oats that much, but today he really liked it, and he asked me to write up what I did. I mostly followed this recipe from Marin Mama Cooks for toasted overnight steel cut oats, but I made a few changes. Read the rest of this entry »
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There are a million recipes online for cauliflower “tots”. They’re a fun change of pace from simple roasted cauliflower, and they’re easy to make in advance when you need a quick breakfast. Serve the cauli-tots with some already cooked beans and some fresh fruit and they’ll make a great breakfast. Read the rest of this entry »
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I already have two sesame noodle recipes on my blog. The first recipe is from Madhur Jaffrey’s World of the East cookbook, and uses tahini. The second recipe is from Nancie McDermott’s Quick and Easy Chinese cookbook, and uses peanut butter. But lately we haven’t been making either of these recipes. Instead we’ve been making a version of the takeout-style sesame noodles recipe from Sam Sifton on the New York Times website. It uses both tahini and peanut butter. It’s clearly the winner. We make a whole meal out of it by adding pan-fried tofu, steamed broccoli, toasted sesame seeds, and various raw veggies. The last few times we’ve made this for dinner, Alma has scarfed it up. We just have to be careful not to make the sauce too spicy for her.
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Derek is not a millet fan. I remember him happily digging into a millet pilaf I made many years ago, and then almost doing a spit-take. “What did you do to the rice?” he asked with a look of intense disgust on his face. “This is the worst rice you’ve ever made!” So as you can imagine, I don’t cook a lot of millet. But Alma likes porridge, and I’m not the biggest oatmeal fan. I wanted to make some alternative-grain porridges, and I came across a recipe from Cook’s Illustrated for creamy millet porridge. They say “slightly overcooking millet causes the seeds to burst and release starch, creating a creamy consistency that makes this grain ideal for breakfast porridge.” Sounds good! I think Derek’s main problem with millet is its somewhat dry, gritty texture, so I thought maybe he’d be willing to eat millet in a porridge. And he is! Alma likes it too, and for me it’s a nice change from oatmeal.
When I made this porridge for breakfast today, I served it with my Mom’s Ayurvedic baked, spiced pears. Alma isn’t normally a huge pear fan, but she likes these baked pears, which are seasoned with cinnamon, cardamom, and nutmeg. And unlike with baked apples, she doesn’t even complain about the skin. Read the rest of this entry »
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I was looking for a green cabbage recipe that a toddler would like, and I came across this pretty simple (albeit quite Americanized) vegetarian Okonomiyaki recipe on the 101 cookbooks blog. Alma generally likes pancakes, so I decided to give it a try. Below is a doubled version of the original recipe, with a few modifications. Derek and I like them a lot, and it’s a relatively quick recipe, so suitable for a weeknight dinner or a Sunday lunch.
One thing I was concerned about in terms of making this recipe kid friendly is the name. Luckily Alma doesn’t know the word “yucky” yet (she’s only learned the German “bäh” at daycare so far). But if she did I’d be worried about her thinking the name was Okonomi-yukky. Maybe if you’re serving this to kids for the first time you should call it Okonomi-yummy instead.
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The frittata is called the lazy cook’s omelet. Sounds perfect, no? I like omelets but I’m definitely lazy. I’ve tried various frittata recipes before, but neither Derek nor I ever like them. They’re always a bit too dry and rubbery. Or over-browned. Or just meh. But I’ve always thought that maybe my technique was just wrong. So I decided to give it another go, when Cook’s Illustrated came out with a new frittata series this year. And I thought it came out pretty well! Definitely better than my previous attempts. It makes excellent leftovers, cold or warm.
And Alma really likes it (at least as of September 2017). I’ve since made it several times and she always really enjoys it. The magic of feta cheese perhaps? Read the rest of this entry »
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I’m trying to get more “purple” in, and wanted to use red cabbage, but never know what to do with it. I tried this Tassajara warm red cabbage recipe by way of 101cookbooks. Heidi says her version is less cheesy, less fruity, and less rich, but it still tasted plenty cheesy, fruity, and rich to us. Both Derek and I enjoyed it. Now that Alma is two, she likes it too. It’s a pretty sweet-tasting (and hence toddler-friendly) dish, due to the use of the raisins and balsamic vinegar, plus all the natural sugars in the cabbage and onions.
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Apparently these two-ingredient pancakes have been floating around on the Internet for several years, but I first came across them on parenting blogs, where they are popular because they’re toddler friendly and not too unhealthy. Although they can be made with just two ingredients (banana and egg), I usually add a few other ingredients as well. Below is our most common version. For other variations, see this excellent writeup on thekitchen.com. Read the rest of this entry »
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I finally got a chance to try an easier version of the crisp marinated and baked tofu. I skipped the pressing and the cornstarch dredging steps and simply poured the marinade directly onto the tofu and baked it. It was a hit, both with Derek and with Alma. And I didn’t miss the cornstarch or pressing steps at all. I think the texture turned out just fine. Read the rest of this entry »
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My mom visited us in January and made us her favorite chana dal recipe for dinner one night. It was a hit, but we ate it all up immediately. So before she left she made us a second, doubled batch and froze it. We defrosted it a few weeks later and again it was a hit with everyone, including my 1-year-old. Since then I’ve been making a quadrupled batch of chana dal every two weeks. We eat it for dinner, freeze some of it, and eat the rest for breakfast a few days later. Then we defrost the frozen portion and have it for a dinner and a breakfast the following week. Sometimes we serve it with yogurt, but often we don’t. My now 14-month-old always eats it happily. When we have it for breakfast, I try to serve it with a piece of vitamin C rich fruit, often a grapefruit, an orange or clementine, or a kiwi. The only problem with the recipe is that it doesn’t have any vegetables in it. I’m curious to try adding some vegetables — maybe a bit of spinach or carrots? In the meantime, if I have leftover roasted or curried cauliflower, I will serve that as a side dish. Read the rest of this entry »
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Last month I made broccoli cheddar quinoa bites, and liked them. So I decided to try this recipe for Quinoa quiche muffins with spinach and cheese. Although the author calls them muffins or mini quiches, the recipe is actually pretty similar to the previous recipe, except that it calls for spinach instead of broccoli, has more eggs, and uses feta in addition to cheddar. It also calls for sautéed onions and herbs. Like before, I made them on a cookie sheet instead of in a muffin tin, to save on cleanup time. Although they are called “quiche muffins,” the way I made them they didn’t have the texture of a typical quiche or of a typical muffin. The texture is more grainy and crumbly, similar to the texture of these five-grain croquettes.
Alma really likes this recipe, and Derek and I enjoy it as well. The croquettes freeze well, and along with a piece of fruit they make an easy quick breakfast. I’ve made this recipe at least 5 times since I originally posted it (often with a slight variation), and it’s always a hit. It also works well as a take-along snack—just bring the frozen croquette with you and it will probably be defrosted by the time you get there. It’s fine room temperature. Just don’t give it to your toddler inside without a plate because it can be a bit crumbly. Read the rest of this entry »
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This recipe from Serious Eats is supposed to be a super easy way to make tasty black beans. Black beans? Yes please. Lazy cook? Double yes. Clearly I had to try it. It’s interesting in that they recommend simmering the aromatics rather than sautéeing them first. Not only is it easier and faster, but the author claims that sautéeing sweetens the aromatics too much, so that they overpower the beans. I was intrigued. Read the rest of this entry »
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Alma really likes my Mom’s almond chia pudding, so I started looking for some more recipes using chia seeds, and I came across this recipe for pumpkin pie chia pudding. Read the rest of this entry »
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When we visited my Mom in June, she made a simple chia pudding with almond milk, which I really liked. It’s also vegan and raw. I liked it so much that when I got home I bought some chia seeds. But then of course I never got around to using them. When my mom came to visit in August, she discovered the unopened package, and made homemade almond milk and then used it to make me some more of her chia pudding. It was delicious. But making the almond milk was a pain, because my almonds didn’t peel easily. So for a second batch she tried making a version with hemp milk instead of almond milk. It was also good, but the hemp milk adds a pretty sharp grassy note. Alma ate both versions, but seemed to prefer the one with almond milk. Once my mom left I didn’t have the energy to make almond milk, so I bought some at the store and made another batch of chia almond milk pudding. Alma really liked it. Read the rest of this entry »
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This recipe is based on one from the Cook’s Illustrated “The Best Light Recipe” cookbook. The original recipe is for a lentil salad with scallions, walnuts, and roasted red peppers. But when Derek makes this dish he usually just makes the lentils, and doesn’t bother to add the other ingredients. He’s perfectly happy with just the lentils and the über simple mustard-olive oil-sherry vinegar dressing. Read the rest of this entry »
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I’ve already waxed euphoric about the wonders of sunflower seed butter, so you know how much I enjoy it. Sadly, however, it seems to be the one nut/seed butter I can’t find here in Germany. I’ve found peanut butter, hazelnut butter, almond butter, cashew butter (roasted and raw), and even pumpkin seed butter. But no sun butter. I have no idea why. So I tried making my own sunbutter a few months ago. I just added the sunflower seeds to the food processor and tried grinding them up. They turned into a dry, sandy, powdery substance, but not into a nut butter. I thought maybe I needed to add a little oil but that didn’t work at all. It just turned into a sticky, pasty, oily kind of sand. I tried adding some water. Big mistake. I ended up with pale, pasty, white goop. Blech. I decided to try again, but this time to actually read some instructions online first. Read the rest of this entry »
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One of the desserts I remember best form childhood is silken chocolate tofu pie. I know, it doesn’t sound that great, but it was creamy and rich and chocolately and sweet… I loved it. My mom used to bake it in a graham cracker crust which made it even better. But I also loved it uncooked right out of the food processor. When I lived in the co-op I used to make the pudding with lemon juice or grapefruit juice for a little extra bite. I liked the stark contrast between the sweet pudding and the sour juice. Other co-op denizens didn’t like the combination of citrus and chocolate and soy as much as I did. I didn’t mind though, because that way there was more for me. I tried making the pudding for Derek long ago, but he was disturbed by the strong underlying soy flavor, so I stopped making it. But last month I had a few boxes of silken tofu lying around that needed to get used up, and so I decided to try making tofu chocolate pudding again. Read the rest of this entry »
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