now that i think about it scott, if i made this, i wouldn't mash the tofu and i wouldn't use firm. i would dice it into tiny pieces and not use the salt. for you, i recommend either doubling the applesauce or halving the tofu amount, just to kind of ease into it because you aren't sure how much you like it. i buy unsweetened applesauce, but i don't imagine you use splenda (nothing against it, but it's artificial and no one really knows. diabetics don't really have a choice except to stop eating sweets and that's another argument). that's why i said you could use honey. you can use molasses or what i use, which is grade B maple syrup. i think it's awesome, but the taste definitely differs from refined sugar. if you make it, why don't you leave out the nuts/granola and raisins at first and use diced tofu. then if the texture isn't for you (i like tapioca pudding, bubble tea, stuff with little bits in it) you can put it in the blender. and add the granola/nuts/raisins then, you wouldn't be grinding them up. and if you use table sugar or splenda, that's your business. i would make sure to leave it refrigerated at least 24 hours before eating.
Lambs liver - sorry, I didn't realise how obscure I was being! Defiite mental lapse on my part!
I leave my car unlocked on the farm yard in case they need to move it and the farmer would sometimes leave meat (wrapped and not intended to deface) on the front seat as a present. My late father loved liver (I hate the stuff). It would be big enough to feed him and my aunt (who still loves it) plus the animals.
OH lol. well i had no idea what that meant. no one has ever left liver on my car seat. i hate to admit this and most people will think it's disgusting, but i actually like chopped liver. and lox. going to seders after becoming vegetarian was always a challenge because almost everyone has chopped beef liver. now it doesn't make me sick to see or smell but most raw meat has a bad effect on me. cooked doesn't--if i'm having dinner with someone and they want to eat steak, that's their business. if they eat really rare and bloody, i just try not to look at their plate lol. thanks for clarifying.
I don't think I know how to cook tofu right, lol. I've tried a few recipes and it didn't taste good...but I've liked it when others have cooked it. In the dishes I've made, the tofu tasted raw...it didn't take on any of the flavors of the soup or bean/onion mix.
well it doesn't come with instructions. almost everyone i've met who doesn't like it (and wants to) has had no idea how versatile it is. it isn't that you have to cover up the taste, you just have to artfully blend it with other things to make it have
you could make marinara sauce (or buy it, whatever it is you do for spaghetti), dice it small, use a 25:75 ratio (more sauce) and leave it in a crock pot or refrigerator at least overnight. if you make your own sauce, you can do it like me and make the pieces bigger because i saute it first in olive oil with onions, garlic and basil, and then add it to the tomatoes and cook it 4-5 hours. or you can even crumble it up, use a taco seasoning packet, and make taco "meat", just prepare it the same way you would the hamburger. this is assuming you eat tacos. tbh, you can use it in any recipe you would use meat, like a beef stew, and do to it what you ordinarily do to the meat first.
I eat "fake meat" sparingly since I prefer fresh food over processed foods. Sadly, Veggie Burgers are one of the few things I can eat at restaurants in the area I'm in (besides salads and sides). There's a lot of great vegetarian food out there so I hope some of these chefs get a clue and explore their options when it comes to cooking vegetarian. I do get "Morningstar" products to keep in the fridge for home though...sometimes I don't feel like cooking or I just want a warm sandwich to dress with spinach and tomatoes. Veggie burgers help satisfy that craving, for me. I like the black bean ones the most...they don't taste anything like meat which is the way I like it.
"fake meat" is a convenience for me as well. i'm pretty devoted to morningstar if anyone. i used to buy white wave seitan, then i found out how easy it is to make my own and started doing that. it's pretty expensive if buy it and really cheap to make. unfortunately, seitan isn't nearly as versatile as tofu. but on the upside, it has 18 grams of protein per 8 oz., 0 carbs, and 0 fat. so, for us senior citizens, it's a good thing to work in.
i can't make my own tofu but i love to eat edamame.