[Homestead] Vegetarian diet was Fennel

bob ford bobford79 at yahoo.com
Mon Nov 17 20:59:04 EST 2008


I've only had tofu meals.  Tofu lasagna, etc.  We didn't make them, but I sure didn't like them.  I'll keep your recipe on file.  I don't know how helathy soybean could be though.  In the late 70's , my grandfather had big soybean fields and those plants were drenched with more pesticides than anything I've ver see .......bobford


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--- On Mon, 11/17/08, Clansgian at wmconnect.com <Clansgian at wmconnect.com> wrote:

> From: Clansgian at wmconnect.com <Clansgian at wmconnect.com>
> Subject: Re: [Homestead] Vegetarian diet was Fennel
> To: homestead at lists.ibiblio.org
> Date: Monday, November 17, 2008, 6:44 PM
> > >I can't stand tofu .
> 
> Bob, I'm a carnivor as well.  Tonight we polished off
> the big enameled cast 
> iron pot full of 'Venison Bone Stew', where we save
> up in the freezer all the 
> big bones from the carcasses and then steam them, smash
> them to expose the 
> marrow, and make a sort of Brunswick stew out of them. 
> That on the wood stove and 
> a stack of corn cakes from meal we just ground and we just
> put another log on 
> the fire and wonder why everyone doesn't want to live
> like this.
> 
> But ... and I hope this encourages you to expand your
> soyfood palate ... 
> saying you don't like tofu is like saying you don't
> like flour or you don't like 
> lard.     You don't just sit down and eat some tofu, I
> hope you haven't been 
> doing that.  It is a thing you use to cook with, like lard
> and flour.
> 
> Even the homemade stuff isn't good to eat as is.  You
> add it to soup, stir 
> fry, and all such and it takes on the taste of whatever you
> are cooking with it.
> 
> Also there is tempeh, an excellent and flexible food in its
> own right.
> 
> Tofu is very easy to make at home from grown or stored
> soybeans.  Cheap too.  
> Tempeh is a bit harder but not rocket science.
> 
> Try this:  get some extra-firm tofu (the kind made with
> nagari, also called 
> 'bittern', if possible), drain it, and cut it into
> 3/4" cubes or so.  Pour on 
> some real shoyu sauce.  NOT soy sauce, real brewed and
> fermented shoyu, and let 
> it marinate for a few hours.
> 
> Try that as a snack, some edamame on the side perhaps,  and
> tell me you've 
> had better!
> 
> 
> 
> James
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