You're so totally welcome. That was an awesome essay. I just wished you'd live next door--I need a go-to person to bounce cooking ideas off. ;) What do you know about okara (leftovers from tofu making) and what to do with it, other than throwing it into eggs or crumbly patties? I joined ZOE (Tim Specter & the health folks doing the microbiome & blood sugar studies out of England) and am killing the veg-based cooking/food prep so far. But I'm quite stubborn when it comes to food prep; if I can make it myself, why buy the commercial version? Am I nuts? Yes, Tofu from the Asian market is faster, but mine tastes better. I add peanuts to my soybeans. I'm special! And weird. But you knew that, friend. Wuahaha!
Thanks so much, Sabine! We could all use a cooking neighbour to bounce back ideas (and share leftovers not to have to eat the same on repeat!). Tofu making sounds impressive too!
You're so totally welcome. That was an awesome essay. I just wished you'd live next door--I need a go-to person to bounce cooking ideas off. ;) What do you know about okara (leftovers from tofu making) and what to do with it, other than throwing it into eggs or crumbly patties? I joined ZOE (Tim Specter & the health folks doing the microbiome & blood sugar studies out of England) and am killing the veg-based cooking/food prep so far. But I'm quite stubborn when it comes to food prep; if I can make it myself, why buy the commercial version? Am I nuts? Yes, Tofu from the Asian market is faster, but mine tastes better. I add peanuts to my soybeans. I'm special! And weird. But you knew that, friend. Wuahaha!
Thanks so much, Sabine! We could all use a cooking neighbour to bounce back ideas (and share leftovers not to have to eat the same on repeat!). Tofu making sounds impressive too!