Guest guest Posted November 10, 2000 Report Share Posted November 10, 2000 Hello everyone, I have been reading the recipe for Vegetarian Bulgar, Lentil and Tofu Casserol. It call for 8oz tofu, pressed. What does that mean? And can I use some other grain besides bulgar since my store does not have bulgar and I don't have a car? Can I use brown rice or barley instead? Thank you. Melinda Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 11, 2000 Report Share Posted November 11, 2000 To press tofu you take a block and set it on a couple paper towels. You put a couple more on top, and then rest something really heavy on top of that. You can use books or a pan filled with water. The purpose is to squeeze all the excess water out and make it even more sturdy. ---------------Jayson IrionherdaughterICQ#2205634AIM nick: WalkLula- scottsvcs Saturday, November 11, 2000 03:05 AMRe: Digest Number 317Hello everyone,I have been reading the recipe for Vegetarian Bulgar, Lentil and Tofu Casserol. It call for 8oz tofu, pressed. What does that mean? And can I use some other grain besides bulgar since my store does not have bulgar and I don't have a car? Can I use brown rice or barley instead? Thank you.Melindacontact owner: -owner Mail list: Delivered-mailing list List-Un: - no flaming arguing or denigration of others allowedcontact owner with complaints regarding posting/list or anything else. Thank you.please share/comment/inform and mostly enjoy this list Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 7, 2004 Report Share Posted November 7, 2004 Mike, Another good book for you to read is 12 steps to Rawfood by Victoria Boutenko. I just read this book to try to figure out why I keep going back to cooked foods. It has been really helpful. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 8, 2004 Report Share Posted November 8, 2004 thanks for all the advice...very helpful and encouraging... peace. mike Quote Link to comment Share on other sites More sharing options...
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