Eating Consciously

Sorry for the ten-day hiatus. You know how it goes when you're trying to juggle your academic, professional, and online lives right? Anyway, as I promised, I will give you ten tips for tackling tofu. Here's tip number one: Blend it! That's right, tofu is no stranger to the food processor in my house. You can substitute a food processor with a blender. There are actually quite a few things you can make by blending tofu, which I will show you as we move throughout our tips. The most basic thing to make is a vegan ricotta cheese that can be used as a topping, in lasagnas, to stuff eggplant, and I'm sure you will find many other uses for this delicious "cheese". I'm sure I have showed you how to make this as part of other recipes I have posted in the past, but it's so versatile and simple, I figured this would be a nice entryway into tackling tofu. Watch how easy it is to make. Vegan Ricotta Cheese 1 block extra-firm tofu 1/4 cup soymilk 1/2 tsp lem

Tofu. It has been around for thousands of years and is a staple food in many Asian countries. Tofu is high in protein and considered a complete protein, as it contains all of the essential amino acids. Unfortunately, tofu does not have much of a reputation in this country. Those who shun it are usually those who have never had it, or have only tried it once or twice. I think it's safe to assume that the majority of peoples' dislike for tofu is based on psychological thoughts they harbor before even tasting it in the first place. Tofu has also gotten a bit of a bad rap from the "scientific" community as well. Recently, many so-called "studies" have claimed that "soy" is responsible many health ailments. Why soy? Why not pinto, or kidney, or black, or garbanzo? Why do we focus in on this innocent bean? I am sure it has something to do with it being an excellent replacement for meat. In fact, aside from being a complete protein, just like