TEXTURES-was...Can you substitue nuts?

[Guest guest]

I was wondering if anyone here could list the different textures for the fibers or nuts used in raw cooking? By this I mean... like below. you mention they may be a bit more moist.. Bazil nuts- moist, grainy texture?? moist, soft texture? Does it matter? is there a big difference in what you use for flavor and texture and moistness?? between one nut or another.. this would also be great info on the textures of veggie fibers too..if you were to use carrots over kale fiber after it has been juiced.. what kind of texture comes out in like a loaf?

Hope I am making sense here...Viger <shavig@...> wrote:

go for it! most of my mock anything recipes call for nuts. I do not use peanuts. Haven't eaten a peanut in 19 years.

I would use the brazil nuts, but remember they are probably a bit more moist than the peanuts. You may have to adjust the water or other liquid in the recipe.

If you want to send me the recipe I can give it a quick scan and see if I can help.

Shari - owner

FoShari od of Paradise