I love this delicious spread! It is good in a sandwich or in pita bread. It can also be scooped up with tortilla chips or used as a stuffing for celery sticks.
One 14-oz. package of water-packed extra firm tofu
Empty the tofu into a colander with small holes and squish it with your hands.
Then set a bowl over the top and press out any excess moisture.
Place the tofu in a bowl and add the following:
1/2 teas. garlic salt
1 T parsley flakes
1 T McKays chicken style seasoning
1 teas. onion powder
generous 1/4 teas. turmeric
1 teas. nutritional yeast flakes
Finely chopped onion, sweet red pepper and celery to taste.
Add your favorite mayo until creamy.
Top with a bit of Tony Chachere’s Original Creole Seasoning.
I found a good muffin recipe for Carrot Muffins at Joy of Baking.com.
I can bake and give the muffins to someone, knowing that they will be good for them! These muffins contain carrots and apples and…YUM.
That leads me to today’s Envelope Art —
Finally on the 5th try, my soy yogurt was a success!!
It is firm, yet creamy.
It has a very nice flavor as it is.
It is delicious with fruit.
I read many ways to make soy yogurt on many blogs. I saw many ways to thicken and culture the yogurt. I attempted to thicken with store bought yogurt–dairy and non dairy, and with probiotic capsules. Finally on the 5th try I had success when a friend gave me a packet of Belle + Bella yogurt culture and said, “I want you to try this.” Thank you, ST!
Because I tried so many ways and all I got was sour milk (which I drank anyway,) I am only going to tell you what works for me, exactly the way I make it.
I am so happy to be able to make yogurt. Hurray!! and Yummy!! Here we go:
- 32-oz Simple Truth Unsweetened Organic Soymilk (Kroger)
- 1/2 cup Better Than Milk Original Soymilk Powder
- 2 Tbs tapioca starch (Use any brand. Also called tapioca flour.)
- 1 packet Belle + Bella Yogurt Non Dairy Starter
- Place the Simple Truth soymilk, the Better than Milk powder and the tapioca starch into a pot and stir it all together. (I used a double boiler, but that is not necessary.)
- Heat the milk to 180 degrees. Remove from the heat and let the mixture cool to 108 – 112 degrees. (I set a timer for 20 minutes and came back to look at my clip-on thermometer to check. 20 minutes is about right. If it cools too much, just warm it back up a little.)
- Remove about 1/2 cup of the cooled milk into a mug or bowl and stir in one packet of the yogurt starter. (Make sure you get the lumps out.) Then add that back into the pot and stir it so it is well-blended.
- Pour the milk into the little glass cups of your yogurt maker. You can use a funnel if you want to be real neat. Place the cups into your machine and turn it on. Let it incubate (or whatever you call it) for about 12 hours.
- Chill the yogurt.
Here is a picture of the brand of machine that I use.
And…thanks for reading all about it!
These smell so good!
With the holiday season just around the corner, it is a good time to post my recipe for rolls.
Of course dinner rolls are good any time of year. I like to slice them in half from the top down, lay them on their sides with the cut side up, and then top them with sandwich spread. The little open-faced sandwiches are great for appetizers, potlucks and parties.
Dinner Roll Ingredients
1 cup warm water
3 T brown sugar
2 T butter or margarine (cut into small pieces)
1 teas. salt
1 cup whole wheat flour
2 cups unbleached flour
1-1/2 teas. instant yeast
Place the ingredients in your machine.
Set the machine to the dough cycle.
At the end of the cycle, dump the dough onto a floured (or oiled) counter.
Shape it into a nice ball.
Cut the dough into 16 equal pieces.
Shape them into balls and place them in a square 9 x 9 pan (oiled).
Let them rise until double.
Bake at 350 degrees for 35 minutes.
Let cool in the pan for about 5 minutes.
Remove and place on cooling rack.
When they are completely cool, they can be frozen to enjoy at a later time.