Search

Entire Site Recipes

Table Talk: April 8

Tofu and tempeh for the masses

By
April 2, 2010

Are you determined to get more soy into your diet but feel clueless when it comes to tofu? Can’t tell your tempeh from your seitan?

Then you’re just the one to join Kim and guests from the Tofu & Tempeh Challenge for a live chat about how to cook with soy. It all happened right here on April 8, at 1 p.m. ET, 10 a.m. PT.

Kim, a trained chef and longtime food journalist, is writing a cookbook for people trying to eat less meat. Every week, she brings ideas, tips, and recipes to her live chats — right here at Table Talk, most Thursdays.

 Table Talk with Kim O'Donnel - April 8, 2010(04/08/2010) 
9:44
Kim ODonnel: 
Tempeh and tofu are on today's menu, and I've got three fantabulous guests stirring the pot. Join me at the top of the hour with Ellen Kanner (Miami Herald, HuffPo, Culinate), vegan pastry chef Fran Costigan and cookbook author Isa Chandra Moskowitz.
Thursday April 8, 2010 9:44 Kim ODonnel
10:00
Ellen Kanner: 
Let's do some T&T rock and roll, guys.
Thursday April 8, 2010 10:00 Ellen Kanner
10:02
Kim ODonnel: 
Hello! I am so excited about today's T&T-flavored chat. Many of you that all week long, I've been hosting a Tempeh & Tofu Challenge, a week-long online "crash course" on the ins and outs of these oft-misunderstood soy foods.

Today, I've got three T&T experts on hand to take on all the questions you've been meaning to ask. Meet vegan pastry chef Fran Costigan, who's got a terrific post up today about tofu-licious desserts, columnist Ellen Kanner who wrote about the fear factor & cookbook author Isa Chandra Moskowtiz, who's got a piece up tomorrow about virtuous tempeh. Let's roll!
Thursday April 8, 2010 10:02 Kim ODonnel
10:02
[Comment From Regina Regina : ] 
Is there a quick way to make tasty tempeh? Every recipe I've seen requires at least one hour of marinading time before cooking.
Thursday April 8, 2010 10:02 Regina
10:02
IsaChandra: 
Hi everyone! For quick tempeh, crumbling it is the way to go. You can change up the flavor profile in this method
http://www.theppk.com/recipes/dbrecipes/index.php?RecipeID=125
Thursday April 8, 2010 10:02 IsaChandra
10:03
Ellen Kanner: 
Hey, Ms. Amanda,

I'm thrilled, it's my recipe and super-easy. Enjoy.
Thursday April 8, 2010 10:03 Ellen Kanner
10:03
[Comment From Elaine Elaine : ] 
What do you say to the claims that soy may be cancer-inducing, at least at higher levels? Any concerns?
Thursday April 8, 2010 10:03 Elaine
10:03
[Comment From Amanda Amanda : ] 
Hi Kim! I would love to try the tofu dip recipe that you posted a few days ago, but I see that it calls for hoisin sauce which has sugar (which I can't have). Does anyone know of a good sugar free hoisin sauce that I could buy? Or anybody have a recipe for how to make hoisin sauce from scratch without sugar? I could do molasses or splenda, but not sugar or honey. Thanks so much!
Thursday April 8, 2010 10:03 Amanda
10:03
francostigan: 
Hi All,
I love tempeh and tofu as staples for savory dishes too! Fast food.
Thursday April 8, 2010 10:03 francostigan
10:03
[Comment From Greg Greg : ] 
Any suggestions for making crisp breaded tofu?
Thursday April 8, 2010 10:03 Greg
10:04
[Comment From Greg Greg : ] 
what are the merits of canola vs olive oil in pan frying/sauteeing tofu and tempeh?
Thursday April 8, 2010 10:04 Greg
10:04
francostigan: 
Hi Kim and pals in tofu and tempeh!
Thursday April 8, 2010 10:04 francostigan
10:05
[Comment From wildmindgirl wildmindgirl : ] 
I keep seeing info about tempeh bacon. Can you get it pre-made? Seems it would be difficult to slice so thinly.
Thursday April 8, 2010 10:05 wildmindgirl
10:06
francostigan: 
Greg, I like olive oil for sauteeing but have used organic canola too, then finish w. evoo.
Thursday April 8, 2010 10:06 francostigan
10:06
Kim ODonnel: 
Sugar-free hoisin for Amanda: Anyone know if its' available?
Thursday April 8, 2010 10:06 Kim ODonnel
10:06
[Comment From Elizabeth Elizabeth : ] 
to Greg: canola oil withstands higher heat than olive oil. I prefer safflower oil
Thursday April 8, 2010 10:06 Elizabeth
10:06
[Comment From Greg Greg : ] 
"Just Like Honey" is a great rice-based honey replacer, fyi
Thursday April 8, 2010 10:06 Greg
10:06
[Comment From Thia Thia : ] 
I've been eating tofu for 40 years and tempeh for close to that. Tonight we're having tempeh reuben sandwiches. First time I've tried making them.
Thursday April 8, 2010 10:06 Thia
10:06
IsaChandra: 
For crisp breaded tofu: pressing is super important, to get a firm texture. If you're not frying it but baking it, then drizzle some olive oil into the breading mixture. Do you have a more specific question?
Thursday April 8, 2010 10:06 IsaChandra
10:07
[Comment From Lauren Lauren : ] 
Hi. Is it possible to thicken up a frosting made with tofu to have a similar texture to buttercream?
Thursday April 8, 2010 10:07 Lauren
10:07
francostigan: 
Just like honey. it is as are all of Suzannes Specialtys products
Thursday April 8, 2010 10:07 francostigan
10:07
[Comment From jodies jodies : ] 
Will be running in and out of the chat in between work meetings. I'm interested in some good recipes where I can prepare a base, and then add tofu/tempeh (for myself) and meat (for the husband), preferibly with the same or similar marinade to make my life easier!
Thursday April 8, 2010 10:07 jodies
10:07
francostigan: 
Try my Chocolate Tofu Cream which can be piped!
Thursday April 8, 2010 10:07 francostigan
10:07
[Comment From Ashley Ashley : ] 
I love tempeh as a tasty sub filling. I slice it thin, saute it in a little canola, then pour in a mixture of soy sauce, balsamic, and a little Worcestershire. Pair with caramelized onions and peppers and it is basically amazing.
Thursday April 8, 2010 10:07 Ashley
10:07
IsaChandra: 
About tempeh bacon, I actually wrote about it for my article tomorrow! But the easiest way to do it is slice widthwise instead of lengthwise. More manageable slices.
Thursday April 8, 2010 10:07 IsaChandra
10:08
Kim ODonnel: 
Fran's orange tofu cream is available in today's piece:
http://trueslant.com/kimodonnel/2010/04/08/tt-challenge-tofu-licious-desserts/
Thursday April 8, 2010 10:08 Kim ODonnel
10:08
francostigan: 
And Isa, I think your homemade tastes far better than the packaged, often hard and way too salty.
Thursday April 8, 2010 10:08 francostigan
10:08
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
I use rice bran oil for all my high-heat frying. Is the best oil I've found for that.
Thursday April 8, 2010 10:08 Jeanne in Seattle
10:08
[Comment From Greg Greg : ] 
Isa: perfect. My question answered. I always wonder if I'm pressing correctly. I find this step sort of difficult . . .
Thursday April 8, 2010 10:08 Greg
10:09
francostigan: 
Kim, the orange tofu cream is a soft cream, more like a thickened, softly whipped cream, not a buttercream/
Thursday April 8, 2010 10:09 francostigan
10:09
Kim ODonnel: 
I've just been gifted with a tofu press from Nasoya. Has anyone seen this? Haven't tried it yet, but def. curious.
Thursday April 8, 2010 10:09 Kim ODonnel
10:09
Kim ODonnel: 
Gotcha, Fran. Is the "buttercream" in your book?
Thursday April 8, 2010 10:09 Kim ODonnel
10:09
[Comment From Lauren Lauren : ] 
Thank you Fran. What about a vanilla flavored frosting as I don't like chocolate much
Thursday April 8, 2010 10:09 Lauren
10:09
[Comment From Greg Greg : ] 
thanks, elizabeth! I alternate btwn canola and olive. i like the way olive tastes better
Thursday April 8, 2010 10:09 Greg
10:10
IsaChandra: 
Greg: to press, wrap in a kitchen towel and place a big book on top. You probably have one of those 10,000 vegetarian recipes from the 10 dollar rack at Barnes & Noble, right? That would work great. Press for an hour, flipping once.
Thursday April 8, 2010 10:10 IsaChandra
10:10
Ellen Kanner: 
Kim, all I can envision is a -- gaaah -- duck press. What does your tofu press look like?
Thursday April 8, 2010 10:10 Ellen Kanner
10:10
francostigan: 
Yes, it is the chocolate Cream Icing. OK< vanilla is the hardest in my opinion to get to taste good. We sold tons at Angelica kitchen when I was pastry chef ans sure they still do, but not my fav. I can give you more information! Will do.
Thursday April 8, 2010 10:10 francostigan
10:10
IsaChandra: 
Kim: I haven't used a tofu press! I'm interested but also so used to the old fashioned way
Thursday April 8, 2010 10:10 IsaChandra
10:11
[Comment From Elaine Elaine : ] 
Jodies -- You may find the coobook, "The Adaptable Feast" helpful. Recipes written to be made carnivore, vegetarian and vegan.
Thursday April 8, 2010 10:11 Elaine
10:11
[Comment From Greg Greg : ] 
jeanne: rice bran oil: WOW. I'll def check that out. sounds expensive.
Thursday April 8, 2010 10:11 Greg
10:11
francostigan: 
I press like Isa. I've seen them at NGI!
Thursday April 8, 2010 10:11 francostigan
10:11
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
We used to make a "tofu" ice cream for our daughter when she was tiny. I lb firm tofu, 1 bag organic mixed berries, a little apple juice for sweetening--blend until smooth. You can freeze like ice cream or serve as pudding. She loves it!
Thursday April 8, 2010 10:11 Jeanne in Seattle
10:12
IsaChandra: 
Sounds good, Jeanne! Kids love tofu, it's kind of funny.
Thursday April 8, 2010 10:12 IsaChandra
10:12
Kim ODonnel: 
I almost forgot! We are having a giveaway! Enter to win by adding a comment at the bottom of the chat page. Winner will be randomly selected at 6 p.m. PT. Share anything about tofu or tempeh -- a personal story, a revelation, a tip -- and you're eligible. Prize: VegNews gift pac (value $50) -- includes signature t-shirt, tote bag, vegan cookies,...
Thursday April 8, 2010 10:12 Kim ODonnel
10:12
francostigan: 
I rarely saute tofu or tempeh, preferring to oven bake first. Brush w. a little oil, bake at high temp until colored. Cool, refrig, finish as you wish. Later!
Thursday April 8, 2010 10:12 francostigan
10:12
[Comment From Thia Thia : ] 
This is a favorite recipe in my house, served with coleslaw. http://www.recipezaar.com/recipe/North-Carolina-Style-Tempeh-Barbecue-112444
Thursday April 8, 2010 10:12 Thia
10:12
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Greg: It's not that expensive. I buy online in a large jug (California Rice Bran oil). I keep it in a cool dark place--it lasts for a long time. And it's an awesome oil!
Thursday April 8, 2010 10:12 Jeanne in Seattle
10:12
francostigan: 
Yes, tofu ice cream is terrific. Can be made w. or w.out ice cream maker.
Thursday April 8, 2010 10:12 francostigan
10:12
[Comment From Ashley Ashley : ] 
Greg - I have recently been slicing my tofu into 8 slices (across the width of the tofu), then pressing between a kitchen towel with my wooden cutting board on top. It takes 10 minutes and I have some perfect slices to grill.
Thursday April 8, 2010 10:12 Ashley
10:12
[Comment From Greg Greg : ] 
ah, thanks IsaChandra. I can use my Janson's History of Art textbook.
Thursday April 8, 2010 10:12 Greg
10:13
[Comment From Regina Regina : ] 
Isa, you said in your cookbook that you should boil tempeh, or steam it, before you cook it. Is that always necessary?
Thursday April 8, 2010 10:13 Regina
10:13
[Comment From Tofu pizza Tofu pizza : ] 
Last summer I made pizza on the grill with caramelized leeks, goat cheese and sauteed tofu. it was delicious and i encourage all to try! although my tofu press consisted of putting a plate and a bottle of olive oil on top of the tofu...
Thursday April 8, 2010 10:13 Tofu pizza
10:13
[Comment From Eve Eve : ] 
If you don't have much time to press, Trader Joe's Super Firm tofu has a lot less liquid in it, with a really good firm texture.
Thursday April 8, 2010 10:13 Eve
10:13
[Comment From Amanda in Salem, MA Amanda in Salem, MA : ] 
Jeanne that sounds so good! Would that work in an ice cream maker then?
Thursday April 8, 2010 10:13 Amanda in Salem, MA
10:13
francostigan: 
Tofu Pizza, I'm with you! Buy extra firm.
Thursday April 8, 2010 10:13 francostigan
10:13
IsaChandra: 
Regina: I wrote about that in my article for tomorrow, too! You guys are psychic. Let me just copy & paste what I wrote, one sec
Thursday April 8, 2010 10:13 IsaChandra
10:13
[Comment From Ashley Ashley : ] 
Isa - your pizza rocks. Just FYI. I use your dough recipe every time and when I have fresh basil, I get so stoked to make yours with pesto and tofu ricotta. Wow.
Thursday April 8, 2010 10:13 Ashley
10:14
francostigan: 
Ice cream maker gives creamier ice cream-tofu based and others, sort of yep.
Thursday April 8, 2010 10:14 francostigan
10:14
Kim ODonnel: 
For Isa's tempeh piece, be sure to check back tomorrow here: www.trueslant.com/kimodonnel

Also tomorrow: a piece on fresh tempeh, from a reader in Philadelphia
Thursday April 8, 2010 10:14 Kim ODonnel
10:14
[Comment From VegMom VegMom : ] 
a health question: is it true that tempeh is slightly more healthy for us than tofu because tempeh is fermented?
Thursday April 8, 2010 10:14 VegMom
10:14
IsaChandra: 
Regina: to answer your to steam or not to steam question. From tomorrow's article "Tempeh can have a bitter flavor, but not necessarily in a bad way, more like in an arugula way. If you're easing into the world of tempeh, have something against arugula or just want the other flavors you're using to stand out more, steaming the tempeh is that way to go. First slice tempeh into the desired shape, then steam for about 10 minutes. Another benefit of steaming is that it loosens the tempeh up and gets it ready to soak up more marinade."
Thursday April 8, 2010 10:14 IsaChandra
10:15
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Yeah, the other tofu thing our daughter loves is marinated tofu bars. Cut a lb of firm tofu into 18 bars. I mix up a simple marinade, bake the bars in it, flipping once. Drain on paper towels--voila! Delicious and portable snack. Everyone asks for recipe.
Thursday April 8, 2010 10:15 Jeanne in Seattle
10:15
IsaChandra: 
Thanks Ashley!
Thursday April 8, 2010 10:15 IsaChandra
10:15
[Comment From Ashley Ashley : ] 
Eve I miss Trader Joes. The tofu is fab and cheap. I wish i had one in my area. I get sad paying $3.
Thursday April 8, 2010 10:15 Ashley
10:15
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Amanda: you know, we just froze the tofu ice "cream" in ice trays and pulled each cube out as needed for our daughter when she was a baby-toddler. But I think it would work just find in ice cream maker.
Thursday April 8, 2010 10:15 Jeanne in Seattle
10:16
[Comment From Greg Greg : ] 
thanks, ashley. good suggestion. TJ's does have great prices on tofu. I'm headed there in a few minutes.
Thursday April 8, 2010 10:16 Greg
10:16
francostigan: 
Back to the tofu not buttercreams, use firm or extra firm. Process like crazy with liquid. Add citrus. Sugar, extracts,Add coconut, add agar if needed to set it up, like stabilizing whipped cream. Get it firm, then process again. Not the place for silken.
Thursday April 8, 2010 10:16 francostigan
10:16
[Comment From Amanda in Salem, MA Amanda in Salem, MA : ] 
thanks, I will try that! I made cookies with tofu once..and I was worried, but they were fantastic!
Thursday April 8, 2010 10:16 Amanda in Salem, MA
10:16
[Comment From Greg Greg : ] 
Seattle and Portland seem so great for vegans! Wish we had a Food Fight in Pittsburgh. We do have a good co-op and Joanne Stepaniak!
Thursday April 8, 2010 10:16 Greg
10:17
francostigan: 
I want to stress the merit of blanching tofu (not silken) prior to using in desserts for better taste.
Thursday April 8, 2010 10:17 francostigan
10:17
francostigan: 
I adore Jo S.!
Thursday April 8, 2010 10:17 francostigan
10:17
Kim ODonnel: 
Fran, what happens when you blanch tofu? Mellows it out?
Thursday April 8, 2010 10:17 Kim ODonnel
10:17
[Comment From Amanda in Salem, MA Amanda in Salem, MA : ] 
I never knew you could make frosting with tofu!
Thursday April 8, 2010 10:17 Amanda in Salem, MA
10:17
IsaChandra: 
VegMom: I'm not a nutritionist but I think the thing is that if you have a soy intolerance, fermented soy is easier to digest than more processed tofu.
Thursday April 8, 2010 10:17 IsaChandra
10:18
francostigan: 
Tofu in batters is a binder, an egg replacer, but I find cakes to heavy.
Thursday April 8, 2010 10:18 francostigan
10:18
Kim ODonnel: 
Here's Ellen's piece on getting over the fear factor of T&T: http://trueslant.com/kimodonnel/2010/04/05/t-t-challenge-romancing-the-tofu/

Who's game to take on their fears?
Thursday April 8, 2010 10:18 Kim ODonnel
10:19
francostigan: 
Isa is right. Fermented soy is easiest to digest. Or eat w. sauerkraut, pickles (think Japanese foods). But not w. desserts.
Thursday April 8, 2010 10:19 francostigan
10:19
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Greg: we have an awesome vegan grocery store here called Sidecar for Pig's Peace.
Thursday April 8, 2010 10:19 Jeanne in Seattle
10:19
Kim ODonnel: 
Jeanne, haven't heard of that place. Where is it?
Thursday April 8, 2010 10:19 Kim ODonnel
10:19
[Comment From Tofu pizza Tofu pizza : ] 
this is a little off the topic of tofu, but I'm justifying this question since it has to do with vegetarian substitutions: what do people know about using avocados in desserts?
Thursday April 8, 2010 10:19 Tofu pizza
10:19
francostigan: 
I can't wait to get to Seattle. Coming to Portland in April.
Thursday April 8, 2010 10:19 francostigan
10:19
Ellen Kanner: 
I'm with Isa, VegMom. Whole soy products like tempeh, tofu, miso and edamame tend to be better for us than more processed soy.
Thursday April 8, 2010 10:19 Ellen Kanner
10:19
francostigan: 
I use avocados to make 'raw' desserts-chocolate and lime~
Thursday April 8, 2010 10:19 francostigan
10:20
Kim ODonnel: 
Plus: tempeh has more fiber & protein, I believe.
Thursday April 8, 2010 10:20 Kim ODonnel
10:20
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
I have a recipe from Carol Fenster that I've used for cake that uses silken tofu as egg replacer. Is actually quite tasty--ppl like it!
Thursday April 8, 2010 10:20 Jeanne in Seattle
10:20
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Kim: it's in the U-District. I get all sorts of hard-to-find vegan things there.
Thursday April 8, 2010 10:20 Jeanne in Seattle
10:20
[Comment From Greg Greg : ] 
oh, wow, jeanne. i will check out sidecar for pig's peace. i mailorder from food fight!
Thursday April 8, 2010 10:20 Greg
10:20
francostigan: 
I'm in agreement too Ellen. All whole soy best. TVP and otherwise processed soy is problem.
Thursday April 8, 2010 10:20 francostigan
10:20
[Comment From Lauren Lauren : ] 
Fran, do you mean to add coconut milk or coconut oil? Also does agar need to be heated?
Thursday April 8, 2010 10:20 Lauren
10:20
IsaChandra: 
Yeah, the only time I've used avocado is desserts is in raw preparation. It's wonderful as an ice cream base but you have to pair the flavors correctly.
Thursday April 8, 2010 10:20 IsaChandra
10:21
Kim ODonnel: 
Ironically, tempeh is the one that people tend to be freaked about it more than tofu, but tempeh is really the one that appeals to meat eaters because it's chewy, has toothiness, texture.
Thursday April 8, 2010 10:21 Kim ODonnel
10:21
francostigan: 
Isa, I found the avocados must be just ripe, not over or under or too vegetal. Lime!
Thursday April 8, 2010 10:21 francostigan
10:21
[Comment From VegMom VegMom : ] 
Thanks Ellen & Fran...so tofu can be considered a whole food where as something like soy milk is not?
Thursday April 8, 2010 10:21 VegMom
10:21
[Comment From Erin Erin : ] 
Kim, do you have a link to your Tso's Tofu?
Thursday April 8, 2010 10:21 Erin
10:22
francostigan: 
Ppl have had bad tasting tempeh experiences. I make chili for carnavores w. it, crumbled. Seasoned.
Thursday April 8, 2010 10:22 francostigan
10:22
Kim ODonnel: 
Kung Pao Tofu, coming right up:
http://trueslant.com/kimodonnel/2010/03/15/meatless-monday-tofu-gets-kung-pao-ed/
Thursday April 8, 2010 10:22 Kim ODonnel
10:22
[Comment From flippy flippy : ] 
isn't tofu processed?
Thursday April 8, 2010 10:22 flippy
10:22
IsaChandra: 
Yes, exactly...LIME! CAndle 79 has this avocado, coconut, mint, lime shake that is ridiculously good.
Thursday April 8, 2010 10:22 IsaChandra
10:22
[Comment From Greg Greg : ] 
http://sidecarforpigspeace.com/main/index.html
Thursday April 8, 2010 10:22 Greg
10:22
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
OK gals: I have a question. What about using tofu as an egg replacer. Any guidelines and when that works better than not?
Thursday April 8, 2010 10:22 Jeanne in Seattle
10:22
francostigan: 
If tofu is product of soymilk making, why is (quality) soymilk not a whole food?
Thursday April 8, 2010 10:22 francostigan
10:23
[Comment From Tofu pizza Tofu pizza : ] 
francostigan: do you have a recipe? i've tried avocado cheescake with bad results
Thursday April 8, 2010 10:23 Tofu pizza
10:23
Kim ODonnel: 
I think what is being referred to as processed are products like 'garden burgers' and the like.
Thursday April 8, 2010 10:23 Kim ODonnel
10:23
Ellen Kanner: 
There's often so much more in soy milk than just soy -- sugar, etc.
Thursday April 8, 2010 10:23 Ellen Kanner
10:23
francostigan: 
Many people think tofu not whole food. Well real food is real food. Quality!
Thursday April 8, 2010 10:23 francostigan
10:23
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
I think the look and texture of tempeh is a little scary at first. :)
Thursday April 8, 2010 10:23 Jeanne in Seattle
10:23
Ellen Kanner: 
Exactly, Fran.
Thursday April 8, 2010 10:23 Ellen Kanner
10:24
francostigan: 
Yes, Ellen, Eden the cleanest. I am making my own rice milk now from brown rice but that's off subject. I don't use sweetened or flavored soymilk or the creamer and never the powdered soy.
Thursday April 8, 2010 10:24 francostigan
10:24
IsaChandra: 
Jeanne: I think for more cakey things like muffins, pureed tofu works well. But I'd rather just use vegan yogurt because it's easier. I also like it in brownies. In actual cakes, I usually do the "leave it out" method, though.
Thursday April 8, 2010 10:24 IsaChandra
10:24
Kim ODonnel: 
Jeanne, I definitely agree with you on the look of tempeh -- it's off putting. By the way, there's a couple in California that has a DVD on how to make your own tempeh: check it out: maketempeh.org
Thursday April 8, 2010 10:24 Kim ODonnel
10:25
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
I've made my own soymilk, but haven't gone the extra step in making my own tofu. Look forward to doing that soon!
Thursday April 8, 2010 10:25 Jeanne in Seattle
10:25
[Comment From Guest Guest : ] 
does anybody know that you can buy Tofu in bulk at Costco? Great price!
Thursday April 8, 2010 10:25 Guest
10:25
Ellen Kanner: 
Tempeh is definitely different, Jeanne. But it's Malaysian, where it's often served with rice and peanut sauce, and what's not to love about that?
Thursday April 8, 2010 10:25 Ellen Kanner
10:25
[Comment From Elaine Elaine : ] 
Is soy milk "bad"? Of the milk alternatives, it's my preference.
Thursday April 8, 2010 10:25 Elaine
10:25
[Comment From VegMom VegMom : ] 
Tofu Pizza - I used avocado puree in chocolate cupcakes before and they were super yummy!
Thursday April 8, 2010 10:25 VegMom
10:25
Kim ODonnel: 
Cool idea, VegMom.
Thursday April 8, 2010 10:25 Kim ODonnel
10:25
[Comment From Thia Thia : ] 
Silk has an organic, unsweetened plain soymilk.
Thursday April 8, 2010 10:25 Thia
10:25
[Comment From Lauren Lauren : ] 
I have cooked with tempeh only once and the results were terrible. I have another packet in the freezer and i think it's time to give it another try!
Thursday April 8, 2010 10:25 Lauren
10:26
francostigan: 
I only buy and use organic soy. Anyone see Food Inc? Soy is highly sprayed and big time GMO.
Thursday April 8, 2010 10:26 francostigan
10:26
francostigan: 
Thia, watch out for Silk though. Most of the soymilk no longer organic.
Thursday April 8, 2010 10:26 francostigan
10:27
Kim ODonnel: 
Yay, Lauren! Do it basic to start. Check out Mollie Katzen's building blocks:
http://trueslant.com/kimodonnel/2010/04/07/tt-challenge-tempeh-abcs-with-mollie-katzen/

and then Isa will have a slew of ideas coming up tomorrow.
Thursday April 8, 2010 10:27 Kim ODonnel
10:27
francostigan: 
Tofu Pizza, I have never baked w. avocado, just frostings, creams.
Thursday April 8, 2010 10:27 francostigan
10:27
Ellen Kanner: 
Fran, you're right -- it's smart to go organic with soy.
Thursday April 8, 2010 10:27 Ellen Kanner
10:27
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
IsaChandra: Thank you! I bake for vegans a lot and am always stumped by the egg-replacer component.
Thursday April 8, 2010 10:27 Jeanne in Seattle
10:27
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Ellen: we love tempeh, but I have friends who think it's the weirdest thing they've ever seen! :)
Thursday April 8, 2010 10:27 Jeanne in Seattle
10:27
[Comment From Ronni in Cali Ronni in Cali : ] 
Costco tofu isn't organic but does not contain GMO's
Thursday April 8, 2010 10:27 Ronni in Cali
10:27
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Fran: I agree! Me, too! The GMO component in soy is appalling.
Thursday April 8, 2010 10:27 Jeanne in Seattle
10:27
[Comment From Regina Regina : ] 
My grocery store has different kinds of tempeh: 5 grain, soy, etc. Are any of these better than the others?
Thursday April 8, 2010 10:27 Regina
10:28
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Ooo, homemade rice milk. I need to investigate that!
Thursday April 8, 2010 10:28 Jeanne in Seattle
10:28
francostigan: 
One of my fav desserts is the Mango Mousse in my book. Dont want to shameless self promote but good protein in the tofu, no sugar added using dried mango, etc.
Can be tart filling too.
Thursday April 8, 2010 10:28 francostigan
10:28
Kim ODonnel: 
You can find Fran on Twitter: @goodcakesfran
Thursday April 8, 2010 10:28 Kim ODonnel
10:28
[Comment From jen maiser jen maiser : ] 
ronni, is the costco tofu labeled "non-gmo"? just curious. i'll have to check it out.
Thursday April 8, 2010 10:28 jen maiser
10:28
francostigan: 
Jeanne, it's so easy. Brown rice cooked to mush. Clean water. Blend. Flavor, Strain,
Thursday April 8, 2010 10:28 francostigan
10:28
[Comment From VegMom VegMom : ] 
The choc cupcake recipe w/avocado came from Jessica Seinfeld's Deceptively Delicious cookbook, if anyone has it. :)
Thursday April 8, 2010 10:28 VegMom
10:28
[Comment From Tofu pizza Tofu pizza : ] 
what's the best way to introduce T&T to finicky eaters?
Thursday April 8, 2010 10:28 Tofu pizza
10:29
francostigan: 
I am scared when I think about tofu buying from the open tubs in China town.
Thursday April 8, 2010 10:29 francostigan
10:29
Kim ODonnel: 
Great question, Tofu pizza. One bite at a time. That's why I am doing the t&T challenge, to expose T&T virgins & scaredy cats to something new and different.
Thursday April 8, 2010 10:29 Kim ODonnel
10:29
[Comment From Elaine Elaine : ] 
So...as long as I'm buying organic soy (which I do already in tofu, tempeh and milk), it's OK? It's "whole" and "safe"?
Thursday April 8, 2010 10:29 Elaine
10:30
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Fran: OMG! Thank you! I am doing that today!
Thursday April 8, 2010 10:30 Jeanne in Seattle
10:30
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Regina: I am gluten-free, so I assume one of the issues with something called 5 Grain Tempeh would be the presence of gluten-containing grains?
Thursday April 8, 2010 10:30 Jeanne in Seattle
10:30
francostigan: 
T&T intro. Flavor it well, use in familar dishes. Tofu as choc pudding or icing. Tempeh crumbled in chili. Then the slabs.
Thursday April 8, 2010 10:30 francostigan
10:30
IsaChandra: 
Tofu pizza: I find that everyone loves tofu ricotta. When mixed up in a lasagna with all that marinara sauce they won't even know it's tofu.
Thursday April 8, 2010 10:30 IsaChandra
10:31
Kim ODonnel: 
T&T intro: pan-fried on your favorite roll with crunchy romaine.
Thursday April 8, 2010 10:31 Kim ODonnel
10:31
[Comment From Ronni in Cali Ronni in Cali : ] 
Yes... labeled "non-gmo" I saw Food Inc. and got freaked out... now I check EVERYTHING
Thursday April 8, 2010 10:31 Ronni in Cali
10:31
Kim ODonnel: 
I've never seen tofu labeled non-GMO. Great to know.
Thursday April 8, 2010 10:31 Kim ODonnel
10:31
Ellen Kanner: 
Tofu pizza -- what do your finicky eaters love to eat? Because there's a T&T recipe to fit.
Thursday April 8, 2010 10:31 Ellen Kanner
10:31
[Comment From Guest Guest : ] 
Re soy and cancer, the latest and most comprehensive research says that soy is actually cancer-preventing, especially for girls and young women it can be protective against breast cancer later in life. Here's a good summary of the issue from a well-known nutrition expert (and my boss) - http://www.huffingtonpost.com/neal-barnard-md/settling-the-soy-controve_b_453966.html
Thursday April 8, 2010 10:31 Guest
10:31
francostigan: 
Ronni, Keep checking. Big companies buy little guys. Watch out
Thursday April 8, 2010 10:31 francostigan
10:32
francostigan: 
Kim, organic means non gmo but Mori Nu the aspectic packs of silken says non gmo
Thursday April 8, 2010 10:32 francostigan
10:32
Kim ODonnel: 
Re: soy & cancer: Everything in moderation is my philosophy. Dietary diversity. Meat eaters can all stand to eat more plants. Plant-eaters could stand to eat fewer carbs. And so on.
Thursday April 8, 2010 10:32 Kim ODonnel
10:32
[Comment From Greg Greg : ] 
you should do a seitan cooking chat! seitan tacos are taking off bigtime at pittsburgh eateries. good stuff.
Thursday April 8, 2010 10:32 Greg
10:32
francostigan: 
I think soy is healthful if you are not allergic. But moderation is really key.
Thursday April 8, 2010 10:32 francostigan
10:33
[Comment From Eve Eve : ] 
Isa's Tempeh "crab" cakes in Vegan Brunch are so amazing, and taste nothing like tempeh
Thursday April 8, 2010 10:33 Eve
10:33
[Comment From VegMom VegMom : ] 
Tofu Pizza: yummy sauces (sometimes slightly sweet) have won my kids over. Now they love both tofu & tempeh. I think it's all in the marinade and texture. :)
Thursday April 8, 2010 10:33 VegMom
10:33
[Comment From Ronni in Cali Ronni in Cali : ] 
Costco also carries Organic Soymilk in bulk... plain and vanilla. Not trying to promote costco or anything lol just wanting to get the good deals out there. I buy for a large family ;)
Thursday April 8, 2010 10:33 Ronni in Cali
10:33
francostigan: 
I really love tofu, even out of box, smacked into some nori for sandwich. I love tempeh can eat whole slab. But don't.
Thursday April 8, 2010 10:33 francostigan
10:33
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Can we talk freezing tofu? Kim and I found that it was a terrific method for allowing the tofu to soak up more marinade!
Thursday April 8, 2010 10:33 Jeanne in Seattle
10:33
[Comment From Britt Britt : ] 
Any tips on making tofu ricotta?
Thursday April 8, 2010 10:33 Britt
10:34
IsaChandra: 
I don't even think moderation is key with whole soy, there's no evidence that it causes cancer! The problem might be with hydrolyzed soy protein, which is highly processed, but even then it's not conclusive that its' cancer causing
Thursday April 8, 2010 10:34 IsaChandra
10:34
francostigan: 
I have small apt. No costco for me. I try to support the smaller retailers anyway.
Thursday April 8, 2010 10:34 francostigan
10:34
[Comment From Tofu pizza Tofu pizza : ] 
the finicky eater is my husband -- big meat eater
Thursday April 8, 2010 10:34 Tofu pizza
10:34
Kim ODonnel: 
Tofu pizza: I have my meat-eating husband eating tempeh. We had sandwiches for lunch yesterday -- he had 2 wrapped in naan!
Thursday April 8, 2010 10:34 Kim ODonnel
10:34
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
I think the issue with soy and breast cancer is that some breast cancers have estrogen receptors in the tumors--meaning they feed off of estrogen. Soy has phytoestrogens in it (estrogen-like substances). So, if you have that type of breast cancer, you are told to avoid soy. But otherwise, soy is fine!
Thursday April 8, 2010 10:34 Jeanne in Seattle
10:34
[Comment From jen maiser jen maiser : ] 
when i freeze tofu it turns yellow - is this ok?
Thursday April 8, 2010 10:34 jen maiser
10:35
IsaChandra: 
Thank you Eve! I love those tempeh cakes. I didn't include them in the article tomorrow because I thought they were for advanced tempeh eaters, but the recipe is here: http://www.theppk.com/blog/2009/04/18/chesapeake-tempeh-cakes/
Thursday April 8, 2010 10:35 IsaChandra
10:35
Kim ODonnel: 
Yes, Jen, it's totally ok. In fact, when it thaws out, it returns to its original color. All good. And like Jeanne said, frozen/thawed tofu is like a marinade sponge.
Thursday April 8, 2010 10:35 Kim ODonnel
10:35
francostigan: 
My guy in transition loves BBQ tofu/tempeh and now loves miso soup.
Do you know that tofu is a cooling food according to Chinese? Today is tofu day in nyc
Thursday April 8, 2010 10:35 francostigan
10:35
[Comment From Elaine Elaine : ] 
I love the Huff Post for politics, but I'm less inclined to believe everything they write about health (they wrote favorably about jenny McCarthy, who while a very nice person, is WRONG about the autism-vaccine "connection"). Still, I will read the article you give here. Thanks.
Thursday April 8, 2010 10:35 Elaine
10:35
[Comment From VegMom VegMom : ] 
I always order Ma Pa Tofu at my local Chinese restaurant and love it. I can never replicate the sauce at home...or the texture of the tofu...it's still very white, soft, but still holds its shape. Got any good recipes or tips for me?
Thursday April 8, 2010 10:35 VegMom
10:36
[Comment From Kristin Kristin : ] 
http://www.101cookbooks.com/archives/orange-panglazed-tempeh-recipe.html
Thursday April 8, 2010 10:36 Kristin
10:36
[Comment From VegMom VegMom : ] 
Good point/distinction about the soy/cancer issue, Isa! I keep that in mind too.
Thursday April 8, 2010 10:36 VegMom
10:36
[Comment From Ronni in Cali Ronni in Cali : ] 
I'll bet anything the "cancer causing soy" is the genetically modified soy. It's what happens when you mess with Mother Nature
Thursday April 8, 2010 10:36 Ronni in Cali
10:36
francostigan: 
Yes, but most tofu creams nasty after freezing. Not my Choc Cream though. I pipe it onto parchment and have fanciness in my freezer ready to go.
Thursday April 8, 2010 10:36 francostigan
10:36
[Comment From Kristin Kristin : ] 
I posted re soy and cancer (sorry, forgot to include my name). Also wanted to post my all time favorite tempeh recipe - quick, easy and sure to please even finicky meat eaters - http://www.101cookbooks.com/archives/orange-panglazed-tempeh-recipe.html
Thursday April 8, 2010 10:36 Kristin
10:36
[Comment From Thia Thia : ] 
Jen, I think it's the nature of the beast.
Thursday April 8, 2010 10:36 Thia
10:36
[Comment From Regina Regina : ] 
Isa, I'm going to make your Tempeh Shepherdess Pie right now. Thanks for being so freakin' awesome!
Thursday April 8, 2010 10:36 Regina
10:37
francostigan: 
Isa, at what color point do you toss tempeh?
Thursday April 8, 2010 10:37 francostigan
10:37
IsaChandra: 
Yes Jeanne, that's the gist of it. Not being a doctor I hate dispensing medical advice. I guess I would just advise everyone to do their research, talk to their docs, and try to enjoy food and life :) A lot of the anti-soy info comes from people with other interests in mind.
Thursday April 8, 2010 10:37 IsaChandra
10:37
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
I think the moderation issue is key. If you are from a culture that doesn't eat soy regularly and then you start eating tons of soy, I don't doubt that it may cause health problems. I think that's the way a lot of foods work.
Thursday April 8, 2010 10:37 Jeanne in Seattle
10:38
Kim ODonnel: 
Jeanne, you're preaching to the choir. Moderation, everyone! Sing it loud/proud!
Thursday April 8, 2010 10:38 Kim ODonnel
10:38
francostigan: 
Isa, would that be a certain WP foundation? I like soy. I can digest it. I eat a wide range of plant foods. And I eat desserts!
Thursday April 8, 2010 10:38 francostigan
10:38
[Comment From Elaine Elaine : ] 
I love tofu and tempeh too...my concerns about the cancer are b/c there is so much of it in my family.... what is "moderation"? What do you think is a "SAFE" amount of daily soy (including some soy milk in things like coffee or cereal)? :)
Thursday April 8, 2010 10:38 Elaine
10:38
IsaChandra: 
Yes fran, WP and then some.
Thursday April 8, 2010 10:38 IsaChandra
10:38
francostigan: 
I don't like the choc chips with tofu as an ingred though they did once win a Cooks Illustrated contest.
Thursday April 8, 2010 10:38 francostigan
10:39
Ellen Kanner: 
Elaine, thanks for reading HP. I do the Meatless Monday posts, including this week's, in honor of Kim's amazing T&T roundup, on tempeh -- http://www.huffingtonpost.com/ellen-kanner/meatless-monday-tofu-temp_b_521299.html

Thursday April 8, 2010 10:39 Ellen Kanner
10:39
Kim ODonnel: 
Elaine, have you thought about talking with a nutritionist? You're right to be concerned. Maybe it's not daily soy, maybe it's a few times weekly.
Thursday April 8, 2010 10:39 Kim ODonnel
10:39
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Fran: wait, chocolate chips with tofu in them? Wacky.
Thursday April 8, 2010 10:39 Jeanne in Seattle
10:40
[Comment From Kristin Kristin : ] 
So what do you consider moderation with regard to soy? I've studied the research pretty carefully and have no problem eating tofu/tempeh and drinking soymilk daily. I think as Isa said, a lot of anti-soy research has been disproved or is from questionable sources.
Thursday April 8, 2010 10:40 Kristin
10:40
francostigan: 
Elaine, it depends upon what else is being eaten. And you will get a lot of different answers from different nutritiion folks. Do some homework of your own too.
Thursday April 8, 2010 10:40 francostigan
10:40
IsaChandra: 
Melted chocolate chips with pureed tofu, I believe. An old vegan stand by for mousse! I like it.
Thursday April 8, 2010 10:40 IsaChandra
10:40
Kim ODonnel: 
Fran, great point. What's the overall picture of a person's diet?
Thursday April 8, 2010 10:40 Kim ODonnel
10:40
francostigan: 
Ginnie Messina @theveganrd has good soy information.
Thursday April 8, 2010 10:40 francostigan
10:40
[Comment From Elaine Elaine : ] 
LOVE the meatless Monday posts! :)
Thursday April 8, 2010 10:40 Elaine
10:41
[Comment From Elaine Elaine : ] 
I'm considering participating here part of my "homework". And yes, I am setting up an appointment with a nutritionist. So much information out there! And often contradictory. Makes it confusing.
Thursday April 8, 2010 10:41 Elaine
10:41
francostigan: 
Isa, I think that started it all. Now I use much higher quality choc and never melt chips. To me, they are like kisses. Waxy in ganche.
Thursday April 8, 2010 10:41 francostigan
10:42
Kim ODonnel: 
It's not easy managing all the pieces. I for one have to worry about my cholesterol, which is largely inherited. Fiber is a big part of that equation, something I didn't realize for many years.
Thursday April 8, 2010 10:42 Kim ODonnel
10:42
francostigan: 
You can make the most gorgeous soy based ganache for icings and truffles by infusing the soymilk. Again, sweeten and flavor yourselves. Don't by flavored.
Thursday April 8, 2010 10:42 francostigan
10:42
Ellen Kanner: 
Tempeh's crazy with fiber. And protein.
Thursday April 8, 2010 10:42 Ellen Kanner
10:42
francostigan: 
Fiber's a big component. You like oats and beans, right!
Thursday April 8, 2010 10:42 francostigan
10:43
IsaChandra: 
Omigod, that Farm Cookbook recipe for chocolate cheesecake? That was like a ton of margarine, melted chocolate chips and pureed tofu. Great for if you're a teenager, but luckily vegan desserts have come a long way! Although I wouldn't exactly turn down a slice now...
Thursday April 8, 2010 10:43 IsaChandra
10:43
francostigan: 
My daughter planted edamame in her first garden last year. Bushels I'm telling you!
Thursday April 8, 2010 10:43 francostigan
10:43
Kim ODonnel: 
Yes, I do, Fran. But I guess my point here is that we need to be consistent with the things we need to focus on for our own bodies -- and then we need to be diverse in our diet, too. Make sense?
Thursday April 8, 2010 10:43 Kim ODonnel
10:44
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Elaine: a good measure would probably be: how do you feel when you eat soy? Do you feel fine? If yes, than I would say that's a good indicator. Like anything. I don't eat too much cream because it makes me feel bad. That kind of thing...
Thursday April 8, 2010 10:44 Jeanne in Seattle
10:44
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Fran: Ooo, ganache. I always need a good vegan ganache!
Thursday April 8, 2010 10:44 Jeanne in Seattle
10:44
Kim ODonnel: 
Jeanne, you may need to take Fran's Vegan Baking Boot Camp in New York!
Thursday April 8, 2010 10:44 Kim ODonnel
10:44
[Comment From Ronni in Cali Ronni in Cali : ] 
how do you suggest sweetening the soymilk yourself??
Thursday April 8, 2010 10:44 Ronni in Cali
10:44
[Comment From redweather redweather : ] 
hi everyone, i've been lurking, since i haven't performed my tempeh test yet, but Elaine, i wanted to say, things change. 50 years ago, doctors and pregnant women smoked, and we really know not what we do, in my opinion. So do that homework, and make the best decisions you can, but try not to let the "science" consume you too much.
Thursday April 8, 2010 10:44 redweather
10:44
francostigan: 
My first pastry gig in resto where I had to make a vegan icing, all soy marg (The old stuff and maple and chips. Want to talk greasy, bad?
Thursday April 8, 2010 10:44 francostigan
10:45
[Comment From Lauren Lauren : ] 
I find it hard to vary my diet as much as I would like as I seem to get fixations on certain foods for a while..Compared with most peoples tho it is probably considered awesome!
Thursday April 8, 2010 10:45 Lauren
10:45
Kim ODonnel: 
Lauren, you're right. Sticking to something that is healthy is a lot harder than being diverse!
Thursday April 8, 2010 10:45 Kim ODonnel
10:45
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Kim: I'm beginning to think so! (re: Fran's Vegan Baking Boot Camp!)
Thursday April 8, 2010 10:45 Jeanne in Seattle
10:46
francostigan: 
The Farm in Summertown, TN sells tempeh starter-spores. Anyone game?
Thursday April 8, 2010 10:46 francostigan
10:46
Ellen Kanner: 
Lauren, seasonality is nature's great way to vary what you at. And we're coming into spring, when everything is so luscious and fresh.
Thursday April 8, 2010 10:46 Ellen Kanner
10:46
Kim ODonnel: 
Can I just say how honored I am to have worked with these 3 gals all week? They are a wealth of information. I recommend that you follow their work & stay in touch with them.
Thursday April 8, 2010 10:46 Kim ODonnel
10:46
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Ronni: When I make my own soymilk I sweeten it myself.
Thursday April 8, 2010 10:46 Jeanne in Seattle
10:47
IsaChandra: 
Thanks Kim!
Thursday April 8, 2010 10:47 IsaChandra
10:47
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Kim: I am loving this convo! I feel lucky to have such a wealth of info at my fingertips right now!
Thursday April 8, 2010 10:47 Jeanne in Seattle
10:47
francostigan: 
I'm behind here. I sweeten the liquid and add flavorings for the ganache depending upon final use and kind of choc. Very dark needs more aggressive flavors. Can use org sugar, agave, maple. Right now gimme hot ginger truffles.
Thursday April 8, 2010 10:47 francostigan
10:47
Ellen Kanner: 
How cool to be amongst the titans of T&T. And what fab comments.
Thursday April 8, 2010 10:47 Ellen Kanner
10:48
Kim ODonnel: 
We will have to do it again. The interest is growing by the day, and the only to make it a part of your life is to have these kinds of conversations.
Thursday April 8, 2010 10:48 Kim ODonnel
10:48
francostigan: 
I'm teaching a vegan truffle class in may at NGI. We'll be using soymilk, rice, coconut, etc.
Thursday April 8, 2010 10:48 francostigan
10:48
[Comment From Britt Britt : ] 
I've been trying to make tofu sour cream (using lemong juice, apple cider vinegar, and agave), but I can't seem to get it to taste "right" to me--it always tastes too much like tofu or slightly bitter. Any recommendations?
Thursday April 8, 2010 10:48 Britt
10:48
francostigan: 
Isa is the one to answer this. I don't like mine either. Miso is my trick for cheesing up soy including deserts.
Thursday April 8, 2010 10:48 francostigan
10:49
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
OK, Fran. I need to get your book. I am a big baker and you are killing me here!
Thursday April 8, 2010 10:49 Jeanne in Seattle
10:49
IsaChandra: 
Britt...we talked a bit about blanching. It removed the beany taste
Thursday April 8, 2010 10:49 IsaChandra
10:49
Kim ODonnel: 
Jeanne, Fran will be in Portland at IACP. I can arrange a meet-greet!
Thursday April 8, 2010 10:49 Kim ODonnel
10:49
[Comment From Greg Greg : ] 
not to sound off-topic here, but more focus on veggies and less focus on tofu, tempeh, and seitan in my cooking and thinking has ensured a diet of moderation for me. Of course I want to eat tempeh and tofu every day, but we all know that's a really bad idea. I cut out soy milk some time ago and only use it occasionally for baking. I am more focused on thinking about legumes, brussel sprouts, and a wide range of vegetables when I cook. Just trying to suggest ways to easily moderate soy product intake. tofiu and tempeh are not our only sources of protein.
Thursday April 8, 2010 10:49 Greg
10:49
francostigan: 
Jeanne. Don't die. Choc desserts to live for (Check my website for Fit TV april 14th. I;m making choc cake to live for and the cream. on sara snow
Thursday April 8, 2010 10:49 francostigan
10:50
Ellen Kanner: 
Fran, you use miso rather than nutritional yeast to impart cheesiness? I've got to mess with this.
Thursday April 8, 2010 10:50 Ellen Kanner
10:50
IsaChandra: 
Also, lots of good olive oil for that tofu sour cream.
Thursday April 8, 2010 10:50 IsaChandra
10:50
Kim ODonnel: 
Absolutely, Greg. T&T are just one way to get the big P. Hear you, my friend.
Thursday April 8, 2010 10:50 Kim ODonnel
10:50
[Comment From Elizabeth Elizabeth : ] 
Britt, Tofutti makes an excellent tofu sour cream
Thursday April 8, 2010 10:50 Elizabeth
10:50
[Comment From redweather redweather : ] 
hot ginger truffles! be still my beating heart!
Thursday April 8, 2010 10:50 redweather
10:50
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Kim (and Fran): Oh, yes please!
Thursday April 8, 2010 10:50 Jeanne in Seattle
10:50
francostigan: 
Greg, I agree with you, Know I could eat T&T daily but don't. Eat the rainbow, eat fresh, seasonal. I'm thriving and saving money eating org vegan diet.
Thursday April 8, 2010 10:50 francostigan
10:50
[Comment From Britt Britt : ] 
Oh right--will try on the next go!
Thursday April 8, 2010 10:50 Britt
10:51
francostigan: 
That's a good tip Isa, thanks.
Thursday April 8, 2010 10:51 francostigan
10:51
Ellen Kanner: 
Greg, you're right -- veggies rule. And broccoli has more protein than any other green vegetable.
Thursday April 8, 2010 10:51 Ellen Kanner
10:51
IsaChandra: 
OK I eat tofu or tempeh everyday, we'll see how long I live :)
Thursday April 8, 2010 10:51 IsaChandra
10:51
IsaChandra: 
But of course I looove all manner of veggies and beans
Thursday April 8, 2010 10:51 IsaChandra
10:51
francostigan: 
I'm using more evoo, arebequina in my dessets now. you keep learning or you...
Thursday April 8, 2010 10:51 francostigan
10:51
Kim ODonnel: 
There's calcium (and I believe protein) in romaine lettuce!
Thursday April 8, 2010 10:51 Kim ODonnel
10:51
[Comment From Lauren Lauren : ] 
i never thought of making sour cream with tofu awesome!
Thursday April 8, 2010 10:51 Lauren
10:52
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Fran: LOL! And I will check out your website!
Thursday April 8, 2010 10:52 Jeanne in Seattle
10:52
[Comment From Kristin Kristin : ] 
I haven't tried to make sour cream, but I wanted to mention that I have made delicious vegan "yogurt" with silken tofu, blended with lemon juice and tahini to make it rich and tart. Bryanna Clark Grogan (Notes from the Vegan Feast Kitchen blog) has some other fantastic tofu based sauces, cheese spreads, and much more. http://veganfeastkitchen.blogspot.com/
Thursday April 8, 2010 10:52 Kristin
10:52
francostigan: 
kim, you read nytimes. Dr McDougal said so this summer and was huh?
Thursday April 8, 2010 10:52 francostigan
10:52
francostigan: 
Bryanna is a genius, present company notwithstanding.
Thursday April 8, 2010 10:52 francostigan
10:52
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Sesame has one of the highest percentages of calcium in the plant world.
Thursday April 8, 2010 10:52 Jeanne in Seattle
10:52
IsaChandra: 
Yeah, Kristin, Bryanna's got lots of great recipes and ideas. I feel lazy compared to her!
Thursday April 8, 2010 10:52 IsaChandra
10:52
[Comment From Elaine Elaine : ] 
re: protein I don't actually worry much about protein; I DO worry about getting enough calcium and vitamin D and so concentrate my food obsessions on foods with those vitamins and I also take supplements. eat LOTS of veggies. If only the kids would, too. SIGH!
Thursday April 8, 2010 10:52 Elaine
10:53
[Comment From Elizabeth Elizabeth : ] 
Greg, I find quinoa to be a great source of protein. I believe that its also gluten free
Thursday April 8, 2010 10:53 Elizabeth
10:53
francostigan: 
Ellen, I use some Nutritional yeast but not often. To caramelize a dessert sauce or give tofu dessert cheeseness or hint of je ne sais quoi, I use white miso.
Thursday April 8, 2010 10:53 francostigan
10:54
Kim ODonnel: 
Next week's chat (April 15) falls on Tax Day. That means one thing: Eating on the cheap!
Thursday April 8, 2010 10:54 Kim ODonnel
10:54
Ellen Kanner: 
Right, Elizabeth. Quinoa is not a grain, it's a grass, but it's high in protein, low in calories -- goes with tempeh, tofu, veggies, everything, plus it's fun little bubbles in the mouth.
Thursday April 8, 2010 10:54 Ellen Kanner
10:54
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Yes, quinoa is gluten-free.
Thursday April 8, 2010 10:54 Jeanne in Seattle
10:54
[Comment From Lauren Lauren : ] 
what is best for iron?
Thursday April 8, 2010 10:54 Lauren
10:54
francostigan: 
Quinoa, now you are talking my addiction. I made quinoa everything for passover.
Thursday April 8, 2010 10:54 francostigan
10:54
Kim ODonnel: 
Other than spinach? Molasses is a great source of iron.
Thursday April 8, 2010 10:54 Kim ODonnel
10:55
[Comment From redweather redweather : ] 
kim, does vegan yogurt have live-cultures/probiotics? i'm supposed to be eating yogurt right now for the friendly bacteria....
Thursday April 8, 2010 10:55 redweather
10:55
francostigan: 
Better choose organic molasses as it's the dregs of sugar production and will have all the herbicides etvc.
Thursday April 8, 2010 10:55 francostigan
10:55
IsaChandra: 
And cooking in cast iron is a great source of iron
Thursday April 8, 2010 10:55 IsaChandra
10:55
Kim ODonnel: 
Great question, redweather, and one that I'll defer to my panel: Gals?
Thursday April 8, 2010 10:55 Kim ODonnel
10:55
[Comment From Britt Britt : ] 
Legumes are a great source of iron as well.
Thursday April 8, 2010 10:55 Britt
10:55
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
The problem with the molasses-iron connection is that you really aren't going to eat a cup of molasses, right?
Thursday April 8, 2010 10:55 Jeanne in Seattle
10:55
Kim ODonnel: 
Jeanne, didn't you know that I eat a cup of molasses every morning for breakfast?Laughing
Thursday April 8, 2010 10:55 Kim ODonnel
10:56
[Comment From jodies jodies : ] 
Best books for tofu/tempeh (of course, I'm sure those of Kim and the guests are up there)
Thursday April 8, 2010 10:56 jodies
10:56
Kim ODonnel: 
Fran, Isa, Ellen: please post the places where readers can find you!
Thursday April 8, 2010 10:56 Kim ODonnel
10:56
IsaChandra: 
Yep, vegan yogurts have probiotics. Or so the packages state! I recommend Wildwood brand.
Thursday April 8, 2010 10:56 IsaChandra
10:56
francostigan: 
I like to soak oats overnight in soymilk (oat parfait in MGGDFD) and you can't believe the creaminess for brkfast or anytime. Top with berries . I'm not a soy yogurt fan.
Thursday April 8, 2010 10:56 francostigan
10:56
[Comment From Greg Greg : ] 
thanks elizabeth for the tip re. quinoa. i'm super into lentils, too.
Thursday April 8, 2010 10:56 Greg
10:57
IsaChandra: 
Quinoa has iron, too!
Thursday April 8, 2010 10:57 IsaChandra
10:57
[Comment From Britt Britt : ] 
Haha Kim--that image is cracking me up! Drizzled over your cereal right?
Thursday April 8, 2010 10:57 Britt
10:57
francostigan: 
Isa is so right again. And they help produce gd biceps and are cheap!
Thursday April 8, 2010 10:57 francostigan
10:57
Kim ODonnel: 
Exactly, Britt. I'm a mess for hours.
Thursday April 8, 2010 10:57 Kim ODonnel
10:57
[Comment From Elizabeth Elizabeth : ] 
Books.... how about anything from the Moosewood series
Thursday April 8, 2010 10:57 Elizabeth
10:57
[Comment From Greg Greg : ] 
I learned about this chat via Isa's Twitter post, by the way. Glad I clicked on the link!
Thursday April 8, 2010 10:57 Greg
10:57
Kim ODonnel: 
We are too, Greg! Please come back, ya hear?
Thursday April 8, 2010 10:57 Kim ODonnel
10:58
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Yeah, I gotta watch my iron and my Vit D levels. I am gluten intolerant and I don't absorb them well from my food.
Thursday April 8, 2010 10:58 Jeanne in Seattle
10:58
francostigan: 
I'm at www.francostigan.com and my email address is there too.
Twitter @goodcakesfran and FB Francostigan. I write back. This was great!
Thursday April 8, 2010 10:58 francostigan
10:58
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
I love the method of making oats in the crock pot overnight. Never thought to add soy milk. Will try it!
Thursday April 8, 2010 10:58 Jeanne in Seattle
10:58
IsaChandra: 
I'm IsaChandra on twitter, and my site is www.theppk.com
Thursday April 8, 2010 10:58 IsaChandra
10:59
Kim ODonnel: 
Don't forget: VegNews giveaway! Post a comment at the bottom of chat page & you'll be entered to win. Random winner selected today at 6 p.m. PT
Thursday April 8, 2010 10:59 Kim ODonnel
10:59
Ellen Kanner: 
I'm at huffpost, www.edgyveggie1.blogspot.com, www.ellen-ink.com and Culinate. Excellent fun, everyone. Many thanks.
Thursday April 8, 2010 10:59 Ellen Kanner
10:59
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Thank you everyone! This went by too quickly! Great chat!
Thursday April 8, 2010 10:59 Jeanne in Seattle
10:59
francostigan: 
Isa's books, Bryant including Grub (greatest BBQ tofu), Bryanna, Tal, Jill Nussinow's veggie book, soon Kim. It's a new world. We are lucky (and smart)
Thursday April 8, 2010 10:59 francostigan
10:59
IsaChandra: 
Nice talking to everyone!
Thursday April 8, 2010 10:59 IsaChandra
11:00
Kim ODonnel: 
Huge thanks to Ellen, Fran & Isa. What a stupendous hour, and thanks to readers for chiming in. Please come back next week for cheap eats! And tomorrow for Isa's tempeh ditty here: www.trueslant.com/kimodonnel
Thursday April 8, 2010 11:00 Kim ODonnel
11:00
[Comment From Thia Thia : ] 
Thank you for a great chat.
Thursday April 8, 2010 11:00 Thia
11:00
Kim ODonnel: 
Bye! Hugs to all.
Thursday April 8, 2010 11:00 Kim ODonnel
Subscribe
Read Related Content

Tags

Comments
There are 6 comments on this item
Add a comment
1. by Elaine on Apr 8, 2010 at 10:14 AM PDT

Just discovered this site through Facebook (follow Isa there). Like it!!

Tempeh story: had never had it until last year (seems amazing now -- I really like it!). I saw an article in a fashion blog, of all places, and the article contained a recipe for tempeh-mango sandwiches. DELICIOUS! I make them fairly often when mangoes are in season.

2. by Emily on Apr 8, 2010 at 10:21 AM PDT

I reiterate my love for the caramelized leek and sauteed tofu pizza. Cook the pizza on the grill for even better results! And while the grill is on, why not try grilling the tofu too.

3. by Katie on Apr 8, 2010 at 11:03 AM PDT

Great chat! I feel really inspired!

4. by jodies on Apr 8, 2010 at 11:06 AM PDT

Thanks for the chat! If only work would end sooner so I can start cooking!

5. by CentreofNowhere on Apr 8, 2010 at 11:51 AM PDT

I lurked today - what an interesting chat! And so fast, with many tempeh and tofu tidbits flying. I’m off to get the kitchen in order before marinading some tempeh for tonight’s dinner (per T/S comments, yesterday). Kim, I’ll report back to let you know how it goes. Can’t wait!

6. by Kim O'Donnel on Apr 8, 2010 at 6:18 PM PDT

Jodies, you are the VegNews giveaway winner! Please get in touch (tabletalkATculinate.com) with your mailing info. Congratulations!

Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer

Table Talk

Kim O’Donnel is a trained chef, nationally recognized online food personality, and a longtime journalist. She is the author of a new cookbook, The Meat Lover’s Meatless Cookbook.

Want more? Comb the archives.

Advertisement
Dinner Guest

Do-over fever

Revisiting September’s efforts

What an essay, grape jelly, and my house have in common.

Subscribe
Graze: Bites from the Site
Local Flavors

The beauty of breadcrumbs

Cherish the humble crumb
The Produce Diaries

Chia seeds

The latest superfood
First Person

Dinner of a lifetime

A changed man
Opinion

The evolution of fresh food

Back to the land — or at least to the farmers’ market

Most Popular Articles

Editor’s Choice

Most Emailed