Eat Dance Live

Tempeh is one of those foods that's still okay on my list. I make it for Andrew every week, and of course, if I make something, I'm bound to taste if it's okay. Unlike other foods that I don't even allow to pass my lips anymore, tempeh still has benefits I don't mind getting a couple tablespoons of every once in a while. Tempeh has been a staple in Indonesia for over 2000 years. I've tasted all sorts of tempeh, both yummy and totally nasty (Australia, I don't know what's up with you, but you've got to do something about your tempeh). Of course, being made up of soybeans, it's a great meat substitute in terms of protein, and also has a heavier meaty texture that's great for mock dishes. It's made by cooking hulled soybeans, adding in a culturing agent, and incubating them to let them ferment over night until they form a cake. Tempeh is one of the few soy-based foods that actually uses the whole soybean. Fermentation also makes it extra he...

Though I was busing making new batches of raw cheese , and sunflower rye crackers (addicted, I tell you, addicted!), I had the time to whip up another one of Meredith' s winning milkshakes: her vanilla one , by far my favourite. Now this is a milkshake. It had the perfect consistency you expect to find from a good ol' fashion diner milkshake, and I mean that in the best possible way! It was awesome ! We're being hit quite hard by the heat here in DC by temperature we don't usually get until two months from now so this milkshake was the perfect thick yet still liquidy, icy, wonderfully vanilla-tasting remedy for a hot muggy day. To finish up, like I've mentioned recently , I find craking open up coconuts really challenging. Here are two cooking tips for the day, on how NOT to open a coconut: and don't try this either: I think I want to frame a picture of the Swedish Muppet Chef and put him in my kitchen. Happy Cracking!

I have one simple statement to make today: Meredith 's Chocolate Mousse Pie is chocolate orgasm on a plate. I wanted to blog about it while it's still fresh in my mind, but words to describe food usually don't capture them at all. "This taste good/this taste amazing, etc." doesn't give away what you a truly experiencing. The taste of this cake is absolutely amazing, the texture is divine. It has the perfect resilience, not too mousse-y and not too hard. It's juuust right! Andrew's and my favourite hang-out when we lived in Kingston was a place called the Sleepless Goat . It had the most amazing cakes (both vegan and non-) that you could ever imagine. Once we left there, I never thought we'd be able to recapture those experiences, but this cake brought them all back. Right after my first bite, I thought "Wow, this is just like Goat cake" (no, you never do stop giggling, no matter how many times you say that). On a scale from one to yum, th...