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From: Deborah (Recipes.vegsource.com)
Subject:         chik 'n' creamer
Date: August 17, 2009 at 9:21 pm PST

In Reply to: 2 recipe requests: soy creamer and chik patties posted by Kerri on August 16, 2009 at 2:46 pm:

If you make chik-style tofu, you can
bread it and fry or bake it as if
it were m**t.

---

Tofu "Chicken" (Basic)

1 lb firm waterpacked Tofu -- drained, frozen,
thawed, and gently pressed
1 quart water
2 Tbs vegetarian "chicken" bouillon powder
1 tsp sugar or equivalent
1/4 tsp celery seed
1/4 tsp poultry seasoning
1/4 tsp garlic granules or powder

Cut Tofu into thick slices (or nugget-sized
pieces).
Put all other ingredients into a saucepan.
Bring to boil.
Add Tofu.
When broth comes to a boil again, turn down to
medium simmer.
Simmer for 30 minutes, stirring occasionally.
Put Tofu and broth into a covered container, and
let cool in fridge.

Store Tofu "Chicken" in fridge, covered with the
broth.
Use in recipes calling for cooked chicken.


NOTE:
For best results, use frozen-and-thawed Tofu (as
described in ingredients list).


--------------------------------------------

To turn soymilk into soy creamer, you have
numerous options.

1. Simmer soymilk in a pan, over medium-low
heat, stirring often, until it is reduced to
a thicker, creamy liquid. Store in fridge.

---

2. Mix soymilk powder (Better Than Milk, etc)
into liquid soymilk, until desired thickness
is obtained. Store in fridge.

---

3. Put soymilk in blender. Add a small
amount of guar gum, and blend until smooth
and somewhat thick. Repeat to desired
thickness. Store in fridge. Shake well
before each use. Blend again if it separates.

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