Leftover tofu? Freeze it. Freezing tofu changes its soft texture to a chewy meatlike (ground chuck) coarse ingredient. It also increases tofu’s spongelike ability to absorb the flavours of ingredients ...
The Enlightened Pantry
So many of the foods and beverages we enjoy are a result of fermentation. Spirits, wine, and beer, breads, dairy products, tempeh and miso, even olives, tea, and coffee all require bacteria to provide the flavour we love and the nutrients we need. From the Latin fervere, which means to boil or bubble, fermentation is […]
When I was a vegan university student trying to eat organic, Fair Trade chocolate desserts on a budget, almost every dessert I whipped up started with affordable chocolate chips. I like to nibble, hence the bark recipe. Little pieces of confection satisfy me for hours. MAKES 1 LB (500 G) Ingredients: 2½ cups (625 mL) […]
This flavourful Japanese-inspired Crispy Nori Walnut Snack is very easy to prepare. Nori is a sea vegetable that has been dried and pressed into sheets. It is most commonly used to wrap rice or as the exterior of sushi rolls. MAKES 4 CUPS (1 L) Ingredients: ½ cup (125 mL) walnuts 3 cups (750 mL) […]