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|The Tassajara recipe book
by Edward Espe Brown.
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Samples for your tongue and tummy:
|Brian's Mango Ice Cream|
Sieve 3C mango pulp. [May replace mango with strawberries.] Blend with quarter cup sugar till liquid. Whip a cup of whipping cream and blend with mango. Add 1T lime juice. Freeze.
Mix 1.5 C whole de-stemmed figs, quarter tsp salt, quarter cup Heat 1C apple or orange juice to almost boiling; pour over figs; stir to melt butter. Cool to room temp. Beat 2 eggs; beat in a third cup sugar, half tsp vanilla, 1 tsp grated lemon or orange rind. Sift 1.75C pastry flour with half tsp baking powder and quarter tsp baking soda. Minimally mix wet into dry ingredients. Grease and flour medium loaf pan. Bake 350° for an hour.
Drain 2 blocks tofu on slight slope with weight on them. Dice 1 yellow onion, 1 carrot, 1 stalk celery. Crumble the drained tofu. Sauté onion in soy oil; when translucent add carrots. When carrots half cooked add celery, quarter cup nutritional yeast, 2 crushed garlic cloves, half tsp crumbled thyme, 2T soy sauce. When veggies are soft enough for you, add tofu and heat slowly. Add salt, pepper, soy to taste.
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