Re:MARY&Susan - A Few Questions for the Group

October 12, 2009

Well, sounds like my "freezing" issue is do to the silken tofu. My problem is that silken is the only Lite Tofu I can find up here (Vancouver Island) and I really want to cut the calories and fat (No Duh!)I think that I will give it a try. Thank you Mary and Susan!

Stef

"The basis of all animal rights should be The Golden Rule: we should treat them as we would wish them to treat us, were any other species in our dominant position."

***Christine Stevens--- On Mon, 10/12/09, Susan Voisin <susan wrote:

Susan Voisin <susanRe: Re:MARY - A Few Questions for the Group Received: Monday, October 12, 2009, 7:42 AM

Hi Mary,It freezes just fine (although my family eats it so quickly that we rarely have an occasion to freeze it). Since it's made with regular tofu rather than silken, freezing doesn't affect the taste or texture.I'm so glad to hear that others like it was much as we do!Hope you enjoy the triple-corn soup!Susan------------ --------- --------- --------- --------- --------- -Susan VoisinFatFree Vegan Kitchenhttp://blog. fatfreevegan. comhttp://www.facebook .com/FatFreeVega n------------ --------- --------- --------- --------- --------- --

On Mon, Oct 12, 2009 at 8:28 AM, <marylizzy (AT) aol (DOT) com> wrote:

Stef,The one I love is Susan's favorite lasagna. Here is the link:http://blog. fatfreevegan. com/2006/ 03/my-favorite- lasagna.htmlHowever, I haven't frozen this. I've always just made one and eat it within a few days. It makes a lot. You might want to make one and freeze it to make sure it freezes well before you use it for company. It does have tofu in it. Or perhaps Susan can let us know if it freezes well. I would assume it does.Hope this helps,MaryP.S. That triple corn soup on her blog today is what I will be trying tonight!

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