Substitutions:
Original ---> Sub.
Sugar ---> Date Sugar
Molasses ---> Brown Rice Syrup
Veg. Oil ---> Apple Sauce
Other Changes: No ground cloves (I'm not a fan with pumpkin) and about a cup of chocolate chips. (Click for full recipe)
Mmm...these were delicious and a new household favorite!
For the Scrambled Tofu Casserole I split 6 buckwheat biscuits in half and spread across the bottom of a 9" x 13" dish. On top of the biscuits I spread scrambled tofu and seitan mixed with a cheezy sauce. And then spread a thin layer of the rest of the cheezy sauce on top. (No pic of this one.)
A great sweet and savory combo!
I'd like to get to know those who stumble across this blog. So, here are two questions:
What is your current favorite cookbook?
What new (or new to you) cookbook are you most excited about?
4 comments:
What's the recipe for the cheesy sauce?
P.S. I like the plate pictured.
Equal amounts of flour and nutritional yeast (I used about 3/8 of a cup) combined with salt and garlic powder in a saucepan. Add 1 & 2/3 c. water and mix thoroughly. Heat over medium heat until bubbling and thick. Once you have achieved a desired thickness, remove fom heat and add 3 Tbl. margerine and 3/4 tsp. mustard. More or less can be added depending on how cheezy you want it ;)
I don't know if you are a fan of coconut but I make Isa'a coconut cupcakes from that cook book for every event I go to and I get so many compliments! Everything from that book is incredible. I love the pumpkin muffins too. But darn those coconut muffins. They haunt my dreams.
Mmm...I do, in fact, like coconut. I will have to try those out!
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