Comments on: stacey-ummm…did I really learn a lesson? https://vegan.katherineerickson.com/2010/01/20/stacey-ummm-did-i-really-learn-a-lesson/ Everything four vegans eat for a year. Sun, 10 Jun 2012 19:34:19 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: katherine https://vegan.katherineerickson.com/2010/01/20/stacey-ummm-did-i-really-learn-a-lesson/comment-page-1/#comment-71 katherine Sat, 23 Jan 2010 18:19:26 +0000 http://vegan.katherineerickson.com/?p=732#comment-71 shoot, fellow salt-lover! http://www.nytimes.com/2010/01/21/health/nutrition/21salt.html shoot, fellow salt-lover! http://www.nytimes.com/2010/01/21/health/nutrition/21salt.html

]]> By: katherine https://vegan.katherineerickson.com/2010/01/20/stacey-ummm-did-i-really-learn-a-lesson/comment-page-1/#comment-69 katherine Sat, 23 Jan 2010 18:01:21 +0000 http://vegan.katherineerickson.com/?p=732#comment-69 hmmm. I remember the meal, but not the tofu very well. I'm sure it had lots of rosemary from our garden, and probably thyme too. I probably used sage if it was thanksgiving food. I also remember scraping the bottom of a dijon mustard jar. I don't remember what kind of vinegar though. I know I didn't have bragg's, but maybe there was a bit of soy sauce. And olive oil too. Regardless, I didn't actually measure anything. Speaking of, I want to have a week of optimizing marinades. I always make it up, and it sometimes turns out. To get a lot of flavor and make it crispier, lately I've been adding enough water to completely cover the tofu/tempeh/whatever you're marinading, and then bake it a really really long time until all the water has evaporated. I don't like how energy inefficient this is though; I think really soaking it in and baking for less time can work. Have you made it through the tofu from the commune yet?? it looks like the garam masala flavor was made by Twin Oaks after all: http://www.youtube.com/watch?v=7HffKdrLz1k hmmm. I remember the meal, but not the tofu very well. I’m sure it had lots of rosemary from our garden, and probably thyme too. I probably used sage if it was thanksgiving food. I also remember scraping the bottom of a dijon mustard jar. I don’t remember what kind of vinegar though. I know I didn’t have bragg’s, but maybe there was a bit of soy sauce. And olive oil too. Regardless, I didn’t actually measure anything.

Speaking of, I want to have a week of optimizing marinades. I always make it up, and it sometimes turns out. To get a lot of flavor and make it crispier, lately I’ve been adding enough water to completely cover the tofu/tempeh/whatever you’re marinading, and then bake it a really really long time until all the water has evaporated. I don’t like how energy inefficient this is though; I think really soaking it in and baking for less time can work.

Have you made it through the tofu from the commune yet?? it looks like the garam masala flavor was made by Twin Oaks after all: http://www.youtube.com/watch?v=7HffKdrLz1k

]]> By: stacey https://vegan.katherineerickson.com/2010/01/20/stacey-ummm-did-i-really-learn-a-lesson/comment-page-1/#comment-60 stacey Fri, 22 Jan 2010 13:43:43 +0000 http://vegan.katherineerickson.com/?p=732#comment-60 It was out "Thanksgiving meal." We made stuffing, borscht and baked tofu It was out “Thanksgiving meal.” We made stuffing, borscht and baked tofu

]]> By: katherine https://vegan.katherineerickson.com/2010/01/20/stacey-ummm-did-i-really-learn-a-lesson/comment-page-1/#comment-56 katherine Fri, 22 Jan 2010 03:50:44 +0000 http://vegan.katherineerickson.com/?p=732#comment-56 shoot... I do not remember. What did we eat with it? shoot… I do not remember. What did we eat with it?

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