Chickpea Flour Tofu

The other day, I made chickpea flour tofu. The person’s whose instructions I used said, the recipe was simple but you had to master the process or technique. She wasn’t kidding. The first batch, I let get too firm. The second was just smooth enough to give me a firm, sliceable tofu.

I cubed a portion of the firm to bake and added it to some vegetable Lo Mein. The too, too firm I crumbled and added to a vegan pot pie filling to replace chicken. Normally, it would be vegetables only in the filling. Both meals were delicious. My husband said they were a repeat. It might be a while before I buy soy based tofu again. This was cheaper and convenient.

They say necessity requires you to get inventive. I doubt if I would have tried this if I had been able to find regular tofu in this grocery store wasteland.

Frankenstein Vegan Pot Pie

Today I made a vegan pot pie again. I found a recipe I liked but I didn’t have all the ingredients at least not exactly like the one’s called for.

She used all purpose flour and I used oat flour. She used almond milk and I used cashew milk. She used vegetable stock and I used a little water and herbs.

I did think I had a stroke of genius when I decided to make it. Last time my crust was too thick. I thought why not use the store-bought pie crust that I had bought for sweet potato pies. One for the bottom, the second for the top. I thawed the pie crust but I couldn’t get it out of the tin without it falling apart. I pieced it together and hoped for the best. Hence, the Frankenstein vegan pot pie.

The results didn’t look so bad.

The taste was good but I may change the herbal profile. My husband said it was a little sweet. I’m very satisfied.