Friday, March 6, 2009

Frozen tofu.


This is one half of our first batch of vegan ice cream. Where it belongs. My stomach was not happy it visited. I ate one mini bowl and I was actually considering throwing up, which hasn't happened since the great junkitis episode of Christmas 2005. Turns out, silken tofu is great with lots of dark chocolate but not so good with only vanilla flavoring and soy milk (I even added cinnamon!). It tasted like frozen, sweet tofu. The worst part is that the other half was given to our friends, although lots of frozen huckleberries might have made it more palatable (and I think practicing vegans have numb taste buds to soy products). Jon wouldn't touch the stuff, which was a red flag in itself. I have to say I was impressed with the texture.

I don't know why I'm into making vegan ice cream all of a sudden, but I'm ready for round two, sans tofu. (arrowroot, anyone?) I think my competitive nature wants to conquer this non-dairy beast, then pound a pint of whole milk and crush it on my forehead in victory.

2 comments:

James said...

we've been trying frozen cashew as a base, ground up in a blender, with soymilk, and other delicious fruits and things. quite scrumptious...

Meg said...

hahaha oh funny. please never feed me vegan ice cream.