FW: soy free tofu

[Guest guest]

I'm allergic to soy AND garbanzo beans, but I thought this could still

be interesting to someone or a few someones here.

Ziobro

Founder, Evergreen Morbid Obesity Surgery Support (EMOSS)

As featured in the Seattle Times,

http://seattletimes.nwsource.com/html/localnews/134644382_obese02m.html

http://seattletimes.nwsource.com/html/localnews/134644627_obeserisks03m0

..html

<http://seattletimes.nwsource.com/html/localnews/134644627_obeserisks03m

0.html>

http://seattletimes.nwsource.com/html/healthscience/134645199_obesescien

ce04m0.html

<http://seattletimes.nwsource.com/html/healthscience/134645199_obesescie

nce04m0.html>

Open RNY 09/17/01 Dr. Weber

Start: 310 pounds, BMI 54.9, size 32 jeans

Goal: 160 pounds, BMI 27.5, size 10 jeans

Now: 126 pounds, BMI 21.6, size 4 jeans

http://www.obesityhelp.com/morbidobesity/profile.phtml?N=M987208445 My

AMOS profile with photos

soy free tofu

I remember some folks mentioning on the list that they were allergic to

soy

products...

A friend of mine recently made the following and I thought it might be

useful to you. My friend who fixed it said it came out the texture of

silken tofu (which she dislikes). My suggestion if you dislike silken

is to

try freezing and thawing it, the way you can to firm up tofu, to see if

it

makes a difference. I haven't made it yet, but I probably will soon. I

love tofu - good thing I'm not allergic to it.

** Burmese Bean Curd (Tohu) **

From Veggie Life Magazine.

3 cups chickpea flour (also called besan or garbanzo flour)

15 cups water

1 tsp corn or peanut oil

1/4 tsp ground tumeric

1 tsp salt

1. Mix the flour and water together with a wire whisk or egg beater. Let

stand overnight, about 12 hours.

2. Next day, strain the mixture, 1/4 at a time, through a thin cloth.

Help

the mixture through the cloth by stirring and pressing. Scrape out the

residue from the cloth and discard it.Let the strained liquid settle for

3

hours.

3. With a soup ladle, carefully remove 6 cups of the liquid from the top

of

the mixture without disturbing the bottom. Discard the 6 cups liquid you

remove.

4. Rub the bottom of a large pot with oil. Pour in *almost* all of the

remaining mixture (about 9 cups) and add the tumeric and salt. What

remains

is a thick chickpea sludge, about 1 cup. Reserve the sludge for next

step.

5. Bring to a boil the 9 cups of mixture and cook over moderate heat for

30

minutes, stirring continously. At this time, add the reserved sludge,

which

will act as a thickening agent, and continue to cook over low heat for

10

minutes more, stirring the thick mixture firmly. Remove pan from heat.

6. Line a 12x4-inch tray (a large loaf pan is good), 3 inches deep, with

a

clean cotton cloth. Turn out the mixture into this and cool completely,

uncovered, overnight. At this stage the tohu is ready and firm enough to

slice.

[Guest guest]

I'm allergic to soy AND garbanzo beans, but I thought this could still

be interesting to someone or a few someones here.

Ziobro

Founder, Evergreen Morbid Obesity Surgery Support (EMOSS)

As featured in the Seattle Times,

http://seattletimes.nwsource.com/html/localnews/134644382_obese02m.html

http://seattletimes.nwsource.com/html/localnews/134644627_obeserisks03m0

..html

<http://seattletimes.nwsource.com/html/localnews/134644627_obeserisks03m

0.html>

http://seattletimes.nwsource.com/html/healthscience/134645199_obesescien

ce04m0.html

<http://seattletimes.nwsource.com/html/healthscience/134645199_obesescie

nce04m0.html>

Open RNY 09/17/01 Dr. Weber

Start: 310 pounds, BMI 54.9, size 32 jeans

Goal: 160 pounds, BMI 27.5, size 10 jeans

Now: 126 pounds, BMI 21.6, size 4 jeans

http://www.obesityhelp.com/morbidobesity/profile.phtml?N=M987208445 My

AMOS profile with photos

soy free tofu

I remember some folks mentioning on the list that they were allergic to

soy

products...

A friend of mine recently made the following and I thought it might be

useful to you. My friend who fixed it said it came out the texture of

silken tofu (which she dislikes). My suggestion if you dislike silken

is to

try freezing and thawing it, the way you can to firm up tofu, to see if

it

makes a difference. I haven't made it yet, but I probably will soon. I

love tofu - good thing I'm not allergic to it.

** Burmese Bean Curd (Tohu) **

From Veggie Life Magazine.

3 cups chickpea flour (also called besan or garbanzo flour)

15 cups water

1 tsp corn or peanut oil

1/4 tsp ground tumeric

1 tsp salt

1. Mix the flour and water together with a wire whisk or egg beater. Let

stand overnight, about 12 hours.

2. Next day, strain the mixture, 1/4 at a time, through a thin cloth.

Help

the mixture through the cloth by stirring and pressing. Scrape out the

residue from the cloth and discard it.Let the strained liquid settle for

3

hours.

3. With a soup ladle, carefully remove 6 cups of the liquid from the top

of

the mixture without disturbing the bottom. Discard the 6 cups liquid you

remove.

4. Rub the bottom of a large pot with oil. Pour in *almost* all of the

remaining mixture (about 9 cups) and add the tumeric and salt. What

remains

is a thick chickpea sludge, about 1 cup. Reserve the sludge for next

step.

5. Bring to a boil the 9 cups of mixture and cook over moderate heat for

30

minutes, stirring continously. At this time, add the reserved sludge,

which

will act as a thickening agent, and continue to cook over low heat for

10

minutes more, stirring the thick mixture firmly. Remove pan from heat.

6. Line a 12x4-inch tray (a large loaf pan is good), 3 inches deep, with

a

clean cotton cloth. Turn out the mixture into this and cool completely,

uncovered, overnight. At this stage the tohu is ready and firm enough to

slice.