Spent the morning cooking, as I was out of yogurt and low on bread:
- 1 gallon nonfat plain yogurt
- Cracked wheat bread 1
From Laurel’s Kitchen Bread Book
I used home milled flour from hard red spring wheat and substituted yogurt whey for buttermilk. Very good, but sweeter than my usual breads since the recipe uses 2 tbsp molasses and 2 tbsp honey for 2 loaves. That’s double what my usual breads use. - Baked marinated tempeh
From Candle Cafe Cookbook
- Carmelized onions
From Candle Cafe Cookbook
- Waldorf salad
From Vegetables Every Day
I substituted dried tarragon and lowfat tofu mayonnaise. Tarragon is really good in this.
I used the tempeh and carmelized onions in the tempeh Reuben sandwich from Candle Cafe Cookbook (1 slice 100% whole wheat bread, Russian dressing with lowfat tofu mayonnaise, homemade raw sauerkraut, carmelized onions, baked marinated tempeh). Delicious!
