I used to judge a place by it EFY.
So, I was a bit skeptical that I could reproduce the same w/o eggs
I gave it my best shot.
I have to say that I was pleasantly surprised! I thought it tasted all right. My "testers" really enjoyed it.
I again got the recipe from Tofu Cookery. A book I think I will be buying.
It called for
1 C of snow peas, cut in 1" pieces.
1 C fresh mushrooms, sliced
8 green onions, cut in 1 1/2" pieces
1 (8oz Can) of water chestnuts sliced.
Saute that over low heat for 5 minutes then add;
2 C fresh bean sprouts
Remove from heat and set aside
Preheat oven to 325.
Blend until smooth and creamy
1 3/4lbs tofu
2 TBSP soy sauce
Pour in bowl and mix in
3/4 C flour
3 TBSP Nutritional yeast
2 tsp baking powder
Mix all ingredients together and make 5" rounds about 1/2" thick using about 1/2 C mixture for each/ Leave about 1" space between them. Bake fore 30 minutes, flip and bake for 15 minutes more. Serve hot over rice or noodles with Mushroom gravy
2 C cold water
4 TBSP soy sauce
2 TBSP cornstarch
1/2 C fresh mushrooms diced small
Mix together in a saucepan and cook over low heat stirring until thickened.
OK, the changes I made:
- only used about 1 1/4 C tofu total,
- baked at 350 (just my stoves quirkiness),
- Used Bragg's wherever soy sauce is mentioned.
- baked it for 30 minutes on each side.
- DEFINITELY used a bit more mushroom and bean sprouts (about 1/2-3/4 C each more)
I thought the gravy was a little thin but really enjoyed the rest AND I have a couple left over...
All this was created without going to the store again also. I had gone to Lee Lees the weekend to make a stir fry on Sunday and all of the veggies (and the rice) was left from that.
OK, I am gonna address an email that was sent to me.
I HAVE read about the "dangers" of soy. We don't eat an overabundance of soy in our house, probably no more than the average person who is eating A LOT in their processed food that they are unaware of. We eat a lot more healthy vegetables, beans and rice than most folk. We enjoy tofu dishes and I have been lately cooking a lot from the Tofu Cookery cookbook but we don't just toss random amounts of tofu or soy product into our meals as a meat sub like some vegetarians tend to do.
I am far more concerned with the negative agricultural effects of soybean farming as well as the risk GMO infiltration. I have been seeking out only organic non-GMO soy products and even that still leaves me questioning if I have done the right thing by the world. I wish I could grow my own, but, eh, maybe in another life..
Also we do usually decrease the amount of tofu in our recipes just because I feel that it tastes better with more veggie, less tofu sometimes. We also use rice milk or almond milk in place of soy milk.
Sooo that I hope addresses my feeling on the 'soy panic' issue.
Group...On another note about that, I recently read an article laying out the 'dangers' of soy and when I read the footnotes discovered one of the studies was funded by the American Cattlemen's. Group. Hmmm, now WHY would they care how much soy we ate?
There is some interesting info on soy here
I have read it and was really educated on soy, the myths surrounding.
That being said, I think a diet that includes a variety of vegetarian/vegan ingredients is the best. For continued health and to keep your family's interest!
Oh yeah, here's 2 cute pics of the kids from lunch yesterday at a bagel shop. I was "working" so they got to eat a free lunch.