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1  Re: Vegan Mac and Cheese in Vegetarian / Vegan by allie-loki on: December 11, 2005 11:55:34 AM

this is the best vegan cheese i have found so far. it actually does melt although it gets creamy instead of... elastic as with normal cheese. whole foods carries it for those of you who have one nearby.

and on nutritional yeast: dont expect it to taste very much like cheese. i like it a lot although it might be a bit of an acquired taste. you can usually find it in bulk stores for a lot cheaper than you would at a health food store.

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2  Re: Buttercrunch cookies and hagelslag - what do you miss? in Dessert by allie-loki on: October 10, 2005 05:26:48 AM

coconut cookies

almond toffee bits in milk chocolate


all from scandinavia but the one i miss the MOST i can't find: chocolate covered bugles!! i miss these SO much. i tried making my own with melted chocolate and bugles but it wasn't as good. oh and i miss tom&jerry vanilla cookies (the ones with the plastic toy in the box).

i also travel to cuba a fair bit and i always bring back 5-10 packs of cookies. its been a few months now and i am all out. they have these small square ones that are amazing, they come in cinnamon/banana and coconut/chocolate. mmmm

i never miss anything from canada when i travel which is quite surprising.

edited: to make pictures smaller.
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3  Re: First time eating tofu in Vegetarian / Vegan by allie-loki on: August 27, 2005 06:09:53 PM

this is extra firm tofu. this is the kind of tofu you want to use to make a stir fry, or scrambled tofu. you could also use firm tofu but then it'll be a little more crumbly. if you cut extra firm tofu into cubes they won't fall apart when you cook them... unless you're really rough with it.

this is silken tofu. you can get it soft, or firm. this is where some people get confused. this is better for baking or making sauces/dips/dressings/shakes. you can make yogurt with it too. if you are really gentle with it you can cube it and add it to soups, it is especially good in miso soup. this can be bought in the fridge of the produce section, usually along with 'dessert tofu' (peach or almond flavoured, most times). or you can buy it in the box you mentioned on the shelves in the organic aisle. a lot of people like mori-nu but i don't really like it.

so in short:
if you can easily put your finger through it you have silken tofu and should use it for baking/dips/etc.
if you can squeeze it with both hands and it doesnt fall apart, you have firm tofu. this is better for a stir fry. you can change the texture by freezing it and then thawing it in a paper towel or clean cloth. wrap it up put it on a plact and put another plate with a heavy book or bowl full of water on top. leave it for about 30mins, replacing the paper/cloth as it gets soaked. this will get most of the moisture out and then the tofu will soak up more of the sauce you cook it with.

i hope this was helpful!

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4  Re: SUPER FAST + EASY Vegetarian Lunches to pack for school in Vegetarian / Vegan by allie-loki on: August 24, 2005 08:07:00 PM
i love my lunchbox. im probably too old for it by now but ive had it for 6yrs and i dont want to get a new one.
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