Knight Pierce Hirst asked:


I can never say I never win anything again. I bought a church raffle ticket and won a spa weekend for two. John is definitely not the spa type, but he agreed to go because he’s the free type.

We went for early morning walks, late night Jacuzzis and draped our bodies over pool, lounge chairs in between. I was so relaxed I didn’t discover there was a gift shop until the second day.

John reluctantly agreed to pry himself from his chair and have a massage with me, but then I was on my own. I had a mineral scrub, an herbal wrap and a ******. The only spa service I didn’t have was a mud bath. Although other guests praised the cleansing and restorative powers of the mineral-rich soil, I couldn’t make myself sit in mud. Pigs sit in mud, but I’ve never seen a cleansed and restored pig.

However, the buffet meals were beautifully presented pig-outs. There were platters of fruits and vegetables, tureens of soups and baskets of breads – but no meat. The beef in the stroganoff was tofu, the chicken in the coq au vin was tofu and the veal in the scaloppini was tofu. The chef had all sorts of tricks up her sleeve; but if she’d pulled a rabbit out of her chef’s hat, it would have been tofu.

After Saturday lunch John and I returned to our pool lounges to relax from a hard morning of pampering. The next thing I knew I thought I’d died and gone to heaven. An angelic voice told me it was my time – my time for a vitamin smoothie. I smiled as I was handed the parasol-topped treat. John smiled too – but not because of the smoothie. He was smiling at the thong-bikini-wearing angel.

Although the staff – men and women – was entertainment for the eyes, more conventional entertainment was offered at night. Friday night there was a lecture on keeping skin looking youthful. Formerly I’d done that by hanging out with older people.

Saturday night there was Bingo. Who knew more guests would be interested in Bingo lines than the lines on their faces. Although John and I didn’t win one of the luscious-looking, dessert prizes, our glasses of non-alcoholic wine were still half full. We hoped our losing streak would continue when we got home the next day and got on the scale.



Shane

bariswheel asked:


I had some real good tasting tofu the other day, made me guess twice as to whether it was chicken I was eating, as the texture was so similar. I’d like to cook tofu such that the texture feels as like ‘chicken skin’ on the outside and relatively soft on the inside, similar to how chicken is cooked. I’m new to this so how does one go about doing this? Thanks. What are some other yummie ways to cook tofu. Good spices with minimized sodium?
Thanks.

Floyd

CC asked:


I bought firm tofu. I dipped it in milk coated with bread crumbs and baked at 350 for 10mnts. It still felt soft in center is that normal?

Viola

ummul2 asked:


How long does it take to fry tofu until its ready to eat?

Bertha

asked:


Soybeans: The Food of the Future – Norman A. Rubin

(Soybeans contains cheap protein that is convenient of process, can take on any form of

texture and has a long shelf life.)

The majority of individuals in the western world have a fairly regular eating habits; eating occurs three times a day at mealtime with snack at a coffee or tea break. The issue of healthy eating has long been an important concern to individuals or to the society as a whole. Amoung the varied practices is to have a diet with a limited meat consumption and more vegetables and fruit – ‘soybean’, as a food product, substitute for meat, food addition, is one that is highly recommended in one’s diet by dieticians and doctors alike.

Soy components are found among varied products, in breakfast cereals, cheeses, processed meat, ice cream products, baby formulas including milk substitute, cakes and cookies, backed goods and sauces. The soy protein is a relatively heat-stable storage protein. It is this heat-stability of the soy protein that enables soy food products requiring high temperature cooking, such as tofu, soymilk and soy flour to be made.

In fact the next hamburger, schnitzel or hot dog one may buy at the grocers or order at a restaurant could be a soybean substitute or an addition to meat products. Various spices and flavor extracts are added to the mixture. Colors from natural sources are then added to the mash – the hamburger and schnitzel gets its brown color from caramel and the hot dog gets its color from beets. Log on “www.unitedsoybean.org’’ to find listing of soy-based products, and to help you incorporate healthful soy foods into your diet.

Soybean oil is widely used oil and is commonly called ‘vegetable oil’. Soybean oil is a very healthy food, as it does not contain much saturated fat. Soybean oil is also used by the food industry in a variety of food products including salad dressings, sandwich spreads, vegetable margarine, health bread, mayonnaise, non-dairy coffee creamers and meat substitute foods. (Saturated fat can cause heart diseases and is mainly found in products from animal origin.)

Soymilks, cheeses, and yogurts are placed side by side in the dairy case with milk products; soy butter is next to peanut butter; and frozen microwave items, sausages soy burgers and schnitzels are all mixed together with meat products in the freezer case.

The soybean pods are similar to the size of the peapod; the soybean within the pod is similar and size of a pea with a firm, crisp texture. Green vegetable soybeans are highly recommended as a vegetable, which may be eaten as a side dish or snack, or used in salads and soup, etc.. ‘www.soyfoods.com’. or

‘www.revivalsoy.com’. is a source for soy food information based on data obtained from the Soyfoods Association of America.

Eating soybean-based foods may reduce the risk of a range of health problems, including coronary heart disease: it could be wise to include whole soy foods in the daily diet. Soy is a high quality protein and high in fibre. It is one of only two known plant foods to contain all the essential amino acids, similar to those found in meat. Eating soybean-based foods may reduce the risk of a range of health problems, including coronary heart disease. Additional research is needed, but the evidence so far suggests that it could be wise to include whole soy foods in the daily diet. See your doctor or dietitian for further guidance.

At www.amazon.com you can order the ‘New Soy Book: Tempting Recipes for Soybeans, Soy Milk, Tofu, Tempeh, Miso and Soy Sauce by Lorna Sass and Jonelle Weaver (Paperback).

NOTE:

1) Before the end of World War II, soybeans were mainly used as animal feed and fertilizer. Then a way was found to remove the characteristic flavor and taste from soy and process it quickly, break it down to its basic components and use it cheaply for human consumption in a variety of foods.

2) Tofu is a cheese-like food made from soybean “milk”. Tofu contains no cholesterol, is low in sodium, and is a good source of calcium, iron, and B-vitamins. And is recommended on for a baby formulae when babies cannot drink regular milk (consult your doctor before usage for your child).

3) Soybeans belong to the legume family and are native to East Asia. They have been an important protein source in the Orient for millions of people for over five thousand years. Soybeans can be grown on a variety of soils and a wide range of climates, ranging form tropical Brazil to the snowy lands of North America. When soybeans arrived in America in the early 1800’s – as ballast aboard a clipper ship returning from the Far East and viewed with curiosity. It wasn’t until 1879 that a few brave farmers began to plant soybeans as forage for their livestock. By the turn of the century, the US Department of Agriculture was conducting tests on soybeans and encouraging farmers to plant them as animal feed. In 1904, chemist, George Washington Carver at the Tuskegee Institute in Alabama discovered that soybeans are a valuable source of protein and oil.



Robin

Heather Bixler asked:


When making smoothies you will want to make sure you have some basic ingredients on hand.

With these basic ingredients, a bowl full of fruit, vegetables, and your imagination you will surely come up with some fabulously delicious and original smoothie recipes! The ingredients below is just a short list of some of the basic ingredients used in most smoothie recipes.

Having these ingredients on hand will make creating an experimenting with smoothie making a more pleasant and FUN experience.

Blender – I know this isn’t really an ingredient, but a good blender will really help you in your smoothie making process. So be sure to have a blender on hand before attempting to make a smoothie.

Yogurt – Yogurt is a really great base for all smoothies. It gives it a great texture. Vanilla yogurt goes great with any smoothie, but you can also change it up a bit and keep several different flavors on hand like lemon and strawberry yogurt.

Milk – Using milk in a smoothie is way better than using water. It gives the smoothie more flavor and texture. If you are a vegetarian or lactose intolerant than Soy milk will do. I prefer the vanilla flavored soy milk. My favorite is the 8th continent light vanilla soy milk.

Juice – Orange juice serves a great base for a sweeter smoothie. Apple juice and grape juice can also be used as well. If you are using milk or yogurt as a base, adding a little orange juice can help give it a sweet taste, and could even replace using a sweetener or sugar in your smoothie. Using a tomato juice or another vegetable juice can help add even more nutrition and flavor to your smoothies!

Tofu – Adding a little tofu to a smoothie is a great way to get a low fat, good for you, protein in your diet. Combined with the soy milk you could easily net 6 grams of protein in ONE smoothie. No need to worry about the taste, most of the time the tofu just blends in with the flavors of the smoothie.

Ice – Use ice in your smoothie if you are wanting to make your smoothie thicker. Ice is also great for getting that frothy smoothie texture.

Sweetener & Salt – Using sweetener and a pinch of salt can really make the flavors of your smoothie more distinct. Try to keep the salt to a minimum, only use a pinch of it or to taste – until the flavors stand out and are more distinct.

Honey – Honey is another great way to add a little sweetness to your smoothie.

Fun – Making smoothies is about having fun! Don’t forget to add this special ingredient to every smoothie you make!

When making smoothies, use your imagination and add different kinds of fruits, and even vegetables to your smoothies. Different kinds of nuts like peanuts, cashews, almonds, and walnuts not only add a nice flavor to smoothies but can also be a great way to add protein to your smoothie. Don’t forget things like peanut butter or cashew butter can also be used to make a smoothie!

If you keep these basic smoothie ingredients on hand you will have the freedom to create a unique and yummy smoothie at the drop of a dime.



Peter

Paul Hata asked:


Even if your reasons for turning toward a vegetarian lifestyle are moral, ethical or religious, it is common to miss the taste of meat especially when you first start your walk as a vegetarian. The first rule to enforce is not to feel guilty about that. Just loving meat doesn’t make you a bad thing. After all, most of us are raised eating pork, chicken, beef and other meats and if our parents did not have scruples about meat consumption, you have that as part of your upbringing.

The good news is there are lots of substitutes for meat and wonderful recipes you can use so you can eliminate meat from your diet and not feel like you are “going without”. The added benefit is that vegetarian eating is much healthier for your body than a diet where meat is a common ingredient. Meat carries such a higher incidence of calories and fats that are harder for your body to digest and assimilate that you are doing your body a big favor switching to a meatless lifestyle.

One way to still enjoy some of the aspects of meat but eliminate the actual animal part is to go with meat substitutes in traditional meat meals. Many restaurants serve veggie burgers where you get the good taste and familiar meal that we all like about hamburgers but you are still staying totally vegetarian. By shopping at markets and groceries that are supportive of the vegetarian lifestyle, you can often find other traditional meat meals prepared entirely without actual meat to help you get past missing that source of protein.

A staple of vegetarian diet planning is Tofu. Tofu is made from Soya beans so it is totally natural and a good fit to your vegetarian meal planning. But it is full of proteins and it is a very flexible ingredient for vegetarian recipes because it reflects the flavors of other foods and herbs and it works well in dishes that use sauces so it can almost be mistaken for a meat dish.

As you set about building your library of vegetarian recipes that are designed to take meat out of the equation, you will often find Tofu as one of the ingredients. That is because it works so well in lots of different recipes and responds well to grilling, baking or any other preparation method. Just be sure you take the time to dry your Tofu by putting it on a towel and removing the excess moisture before using it.

If your commitment to vegetarian living also meals the elimination of animal products such as milk and cheese, soy milk has become increasingly popular in the last few years with vegetarians and meat eaters alike because if its health and diet benefits. Not only is it delicious to drink as a beverage, it can replace milk in recipes just as successfully.

To eliminate animal based cheese from your diet, you might try a product called Tofutti. They offer many varieties of vegan chesses including cheddar and mozzarella so you can enjoy that flavor with a clear conscience. You can even find good substitutes for yogurt that is made from tofu or soy milk so you don’t have to cut popular tastes from your diet entirely.

Tofu is such a great meat substitute and an outstanding nutritional source that you can even use it in traditional egg dishes such as quiches, custard, omelets or any other meals that would emphasize an egg taste. If you mix pureed tofu with your recipe, you could virtually serve an egg dish even to a meat lover and they would not be able to tell that you had them eating vegetarian.

As you continue to explore vegetarian cooking, there are a number of other meat replacements that do well in various cooking contexts.Tempah comes from a soy bean that has been fermented. Tempah works well once you braise it in a sauce for about an hour. Once prepared it can be fried in flower and served with a sauce for flavor and be very satisfying.

One of the big projects of making the change to a vegetarian lifestyle is learning ways to substitute healthy alternatives such as we have discussed to take meat and meat products out of your diet. It will take some learning but that learning can be fun as you reinvent cooking and shopping to fit your new passion for vegetarian eating



Jessie

Tony Ailton asked:


For good reasons, Thai cuisine is one of the most popular in the world. Although popularly described as a single cuisine, Thai food is actually best characterized as a combination of four regional cuisines coming from Northern, Northeastern, Central and Southern Thailand.

A glance at the menues of Thai restaurants in western countries suggests that there is almost no place for vegetarian food in Thai cuisine. However, this is not the truth. Most Thai dishes consist of rice with vegetables, meat and sauce on top. Meat and fish or sea food are viewed as just one portion of a meal and not as the primary ingredient of the meal.Much of the flavour of Thai food comes from the sauces and vegetables, so you can frequently substitute bean curd or other ingredients that you do eat for the specified meat.

Below, you will find a vegetarian meal from Central Thailand.

Vegetarian Thai Stew

Ingredients:

2 sweet potatoes

2 carrots

2 onions

3 cakes of tofu (bean curd)

250 grams of ricestraw mushrooms

15-20 small cherry tomatoes

150 grams of green beans

1 tbsp of light soy sauce

1 tbsp of dark soy sauce

3 cups of vegetable stock

2 tbsp of arrowroot starch

salt and pepper

vegetable oil

Wash and cut the tomatoes into pieces and then fry them in the oil.

Cut the carrots into 1-inch pieces and the onions into quarters.

Wash the mushrooms and cut them into halves.

Cut the tofu into flat pieces, about 1/2-inch thick.

Marinate the tofu in dark soy sauce for about 20 minutes.

Fry the marinated tofu until it’s brown and firm.

Add the vegetables, soy sauce, salt and pepper.

Mix the starch with water and add it to the stew.

Boil the stew for a few seconds and serve it in a warm bowl.



Connie

Boris Tomson asked:


How To Cook Quinoa, Quinoa Tips, Basic Quinoa Recipe

My favorite is the following recipe: baked red peppers stuffed with quinoa filling.Make a marinade. You can do a mediterranean one – with finely chopped garlic, balsamic vinegar, oregano, basil, a few chile flakes etc – or a more “eastern” one, which i personally love: garlic, ginger, sesame oil, tamari (soy sauce), olive or other oil, sambal or some other hot sauce, etc.. Play with the proportions, adding things until it tastes good – the good thing about a marinade is that you can always make it good, you just may end up with way more than you anticipated. Visit Here Today http://free-webkinz-recipes.blogspot.com

Grate firm tofu into the marinade and let it soak. If there’s way too much marinade, reserve some of it.Next, rinse the quinoa, then put it on the stove with water; 1.5 cups of water to 1 cup of quinoa, and a pinch of salt. Bring to a boil, then simmer until the water is absorbed. If the quinoa is too crunchy, add a little more water until it reaches the consistency you like. I like still with a tiny bit of crunch; the quinoa equivalent of al dente. Some people like it very soft.Meanwhile, saute onions and garlic in olive oil, on low-medium heat until the onions are getting a little soft. Add mushrooms and cook until they’re soft. Then add the tofu and, if you want, some beans. White kidney beans or flajolet are good for this, but you could also use regular kidney beans or whatever suits your fancy. Next add the quinoa to the mix and saute for another couple minutes. Taste. If it’s not flavourful enough, add salt, pepper, the marinade you reserved, and maybe some balsamic vinegar. Adjust it to your preferred spiciness level.Make pepper boats. There are two ways of doing this that i like:.One, remove the top, pumpkin-style. Remove seeds and reserve the top; you’ll put it back on as a lid. Two, Cut in half vertically without removing the top. Remove seeds and lie flat. Either mix cheese in with the filling – old cheddar is good for this – or sprinkle on top after filling the pepper boats, in which case parmesan, romano, or feta are all good.In either case, put in lots of filling. Cook at 350 until the peppers are soft.The only danger is that the filling might get a bit dry before the peppers are soft. If you have that problem, you could cook the pepper boats in the oven for ten minutes, then remove and fill them, then put them back in the oven.If you’re a meat-eater, it might be good with something like ground beef instead of the tofu and beans, but I don’t really know. Visit Here Today http://free-webkinz-recipes.blogspot.com



Connie

ecstaticdevine asked:


I am addicted to spicy thai chili tuna…but unfortunately am having to cut back on it since I am TTC due to the mercury content.

I bought some tofu and I am wondering what can I do with it to let it replace my tuna?

I really want to spice it up and have it in the fridge for anytime I need a spicy fix.

Thanks for your help!
Any ideas are welcome.

p.s. It’s extra firm tofu.

Erik