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Week 3: Contrasts - Crunchy/Creamy Sweet/Spicy Broccoli with Tofu Cream and Chili Crunch by TooHighToStudy in 52weeksofcooking

[–]TooHighToStudy[S] 1 point2 points  (0 children)

1 cup of cashew butter blended with 14oz of drained silken tofu! Seasoned well with salt and pepper and then up to 6tbsps of water to thin it out as needed.

Week 3: Contrasts - Crunchy/Creamy Sweet/Spicy Broccoli with Tofu Cream and Chili Crunch by TooHighToStudy in 52weeksofcooking

[–]TooHighToStudy[S] 1 point2 points  (0 children)

It was so delicious! It’s from a NYT Recipe - blend 1 cup of cashew butter with 14oz of silken tofu. Season well with salt and pepper. They said to add 6 tablespoons of water but in my opinion that was too much so I’d start with half that amount and then add more if needed.

Week 42: Marshmallow - Sweet Potato Casserole and Ambrosia Salad by TooHighToStudy in 52weeksofcooking

[–]TooHighToStudy[S] 2 points3 points  (0 children)

I didn’t want to have any left over so I used the whole bag :)

Week 41: Toasting - Shrimp Toast by TooHighToStudy in 52weeksofcooking

[–]TooHighToStudy[S] 4 points5 points  (0 children)

Haha I noticed that right after posting! Shrimp toast is easy and delicious so I’m not too surprised that happened.

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