Tofu Sour Cream // Cr-eat-e. Eat. Create.

Having to look at this bright screen with only one eye open. It's 5:30 a.m. My poor eyes. Left one refuses to open. Right one tries to look away.

Megan screamed for what felt like hours last night. I don't know what happened.

When did I fall asleep?

Did she crawl up into bed with me by herself? Probably why my eyes burn. Maybe I could type with both eyes shut. Pretty good.

Amber came over yesterday. Love Amber. Ha! My right eye opened!

We cooked for a few hours. Talked about cheese. It's hard to replace Italian cheese in Italian recipes. Pizza, Lasagna.

What do you use? Please tell me.

I gave her the Italian pizza cheese recipe.

We both just want to hear our family say, "Mmmmmm, this is so good, Mom!" That's not been happening as much since going plant based. Foods are just not as rich. Butter, cream, sugar, oil. Loads of cheese. Heavy stuff.

Made Cauliflower Bechamel. It didn't turn out right.

You see, there are two ways of cooking.

Amber and I happen to cook differently.

She uses exactness in following a recipe to guarantee it's success. Well, my Bechamel notes in the book were not exact, she followed them, and it didn't turn out right.

I can't remember the last time I followed a recipe with exactness. The rebel in me has to change it. Make it different. Add something. Is this art? Maybe?

So I am going to revisit Cauliflower Bechamel. The problem is, each head of cauliflower is a different size. Paul suggested I weigh the Cauliflower and then record every item I add with exactness according to the specific weight of the cauliflower used. Good idea. Paul is a man of exactness, too.

That could ensure it's success. The Italian flavors are supposed to POP. Basil, garlic, spinach, sun dried tomatoes, red pepper flakes. Take you to Italy. Feel like you are sitting and eating a dairy sauce at Olive Garden. THAT is what it is supposed to taste like.

Take Samuel with me to drop off Essie at school today. He needs individual attention after being so completely ignored yesterday. Sometimes I resent my kitchen for that. Robbing me of my time with my little boy. But then when I don't do it? We don't eat.

I didn't eat. Any dinner yesterday. The need for sleep overcame me and I couldn't stand to stay awake any longer. On my feet. My body gave out. Quit. Refused to move another inch.

I never knew Megan would keep me awake so late. Midnight. And then my body. Despite it's still being tired, INSISTS on waking up at 5 a.m.

To write.

This is when my thoughts flow. Sometimes the thoughts are not mine. But feel like water being poured into my mind, filling it up, softening the hunger for knowledge. Wisdom. Guidance. Does this happen to you? Do you wake with answers in your head?

I wonder what Caulfilower Bechamel sauce would taste like if I blended it with the Italian pizza cheese. I bet it would work! Two separate recipes. Amber said she doesn't make it if it requires two separate recipes. Hmph. Amber! I am going to try it anyway.

Maybe I will go back to sleep.

I have been thinking so much about these words:



See/watch/read the whole talk, here.

It is my all time favorite.

Feel inspired?

I hope you create something today.

Loves.

Hugs.

~Ash

P.S. I am still working on my recipe index. May take me a while. But I think it will be helpful.

*****

For Amber:

Link for the "Tuna Sandwiches."

Link for Dreena Burton's Plant Powered Lunches for Vegan Kids (AWESOME!)

I will add this link to my links tab above.

&, finally, I think this will work for your green chile dip. According to Janae, it's about using the extra firm tofu. Not silken.

I thought the texture was perfect. The cream really adds to mexican dishes, especially. Let it firm up in the fridge. Yum.

Tofu Sour Cream
Directly from Janae Wise' Website, Bring Joy

INGREDIENTS

1/4 block of 14 oz. extra firm tofu (I used "lite" tofu)
1/4 c. cashews
1/4 c. water
juice of one lemon
2 large pinches sea salt
1/2 teaspoon agave nectar or 3 pinches evaporated cane juice
1/2 tsp. garlic powder (optional)

INSTRUCTIONS

Soak cashews in water for 30 minutes or more. This step is optional. Soaking nuts makes them easier to digest, & easier to blend.
Blend all ingredients.
For best taste, refridgerate for 1 hour or more, before serving.
Keeps for 2 days in fridge.
NOTES

ADDITIONAL NUTRITION INFO: PER SERVING: 1 G PROTEIN, 1.4 G CARBS, 0 G FIBER, 50 MG SODIUM