Going vegan......old style?!

Justamum

ThemeOne wrote: »

I fear, with such limited distribution, they might be withdrawn in time. I'm hoping not, but time will tell.

Maybe they've done it deliberately so they can stop producing them because of 'lack of demand', or am I being a bit too cynical?

WantToBeSE

Justamum wrote: »

Have you seen this? My children will be happy

ETA - thanks for linking to the site by the way. I've just had a bit of a binge-watch and there are so many things one there I'm itching to make (green burger buns are different ). His lovely Italian accent is also nice to listen to

MandM90 wrote: »

That looks great, before now I've always done the BBC Good Food brown lentil one but I will try this, once we've eaten the dubious baked bean/soya mince/mushroomy one lurking at the back of my freezer :rotfl:

I really suggest you give it a go. Its delicious!

ThemeOne

Justamum wrote: »

Maybe they've done it deliberately so they can stop producing them because of 'lack of demand', or am I being a bit too cynical?

Cynics unite! I was thinking the same!

FrugalLina

OK, I bought some silken tofu - what on earth do I do with it?

Edited to add, not sweet stuff, though.

ThemeOne

FrugalLina wrote: »

OK, I bought some silken tofu - what on earth do I do with it?

Edited to add, not sweet stuff, though.

The usual uses for silken tofu are making vegan cream, cheesecake filling or milk shakes.

The cream / milk shakes are easy - just add some soya milk, sugar and vanilla (or other choices of plant based milk, sweetener and flavouring) and whisk it up in a blender. Consistency obviously depends on proportions of tofu to liquid.

I've never done the cheesecake filling, but there are plenty of recipes - a few on this thread I believe.

FrugalLina

ThemeOne wrote: »

The usual uses for silken tofu are making vegan cream, cheesecake filling or milk shakes.

The cream / milk shakes are easy - just add some soya milk, sugar and vanilla (or other choices of plant based milk, sweetener and flavouring) and whisk it up in a blender. Consistency obviously depends on proportions of tofu to liquid.

I've never done the cheesecake filling, but there are plenty of recipes - a few on this thread I believe.

Thank you. Hmm, I think I will freeze it (assuming that is OK) and save it for a special occasion then.

nuatha

FrugalLina wrote: »

OK, I bought some silken tofu - what on earth do I do with it?

Edited to add, not sweet stuff, though.

I've used it to make quiches and you can use it to make scramble (though I prefer firm tofu for this)

Justamum

FrugalLina wrote: »

Thank you. Hmm, I think I will freeze it (assuming that is OK) and save it for a special occasion then.

Freezing tofu changes the texture completely and it then has slightly different uses then - it's more open textured and chewy.

FrugalLina

nuatha wrote: »

I've used it to make quiches and you can use it to make scramble (though I prefer firm tofu for this)

I don't fancy the scrambled tofu idea, but a quiche does appeal - thanks, I will hunt down a recipe.

FrugalLina

Justamum wrote: »

Freezing tofu changes the texture completely and it then has slightly different uses then - it's more open textured and chewy.

Ahh, I had wondered - thanks that is good to know.