Thanks - I use Nasoya all the time except when I buy silken.  Walmart (evil) doesn't carry the silken here, at least not that I remember seeing.  We don't have a WF, but maybe I can get the health food store to order the water packed for me if they don't carrry it already.  They have the mori-nu silken which is what I've used before and it is vaccum packed. 

ETA I want to make the potato eggplant mousaka with pine nut cream and I want to make sure that I get what works best, I don't want it to be a disaster after spending money and time preparing something new.  That's what keeps me from trying new recipes more often is fear that I'll end up wasting anything.

I made the eggplant mousaka with pine nut cream with vacuum packed tofu and it still came out delish.

Damn Secondabase, it will not be too long until you have tested out the whole book!

OK, I'm drooling over here.  Spill it with the recipe!  Is it on this site?

I'm still working on it. I'm trying to make adapt it from a waffle recipe. I added carmelized bananas because they taste fantastic on the cinnamon-y pumpkinness that the pancakes bring. I will post it here once I perfect it though!

I made the Bean Balls and Spaghetti a few days ago. I forgot the garlic, omitted the lemon zest, put to many beans and even after all that they tasted absolutely amazing! Next time I'll definitely be putting less beans so that they hold together properly and of course I'll put in the garlic. Perhaps I ought to try out the zest too, the time after that that I make them! Family favourite already! :biggrin:

I also made the spaghetti and beanballs today for lunch. My only bone to pick is that they weren't firm enough and kind of fell apart and ended up becoming bean mush rather than balls... but they tasted great. The sauce says it yields 5 cups, but mine only came out to be about 2 cups worth. I read the ingredients list and double checked to see if I fucked something up and I hadn't, so I went ahead and added a 15 oz can of tomato sauce and let it simmer for another 15 minutes. It still wasn't enough sauce, but was simple and delicious. Next time I'll probably add more gluten to the beanballs and triple the sauce recipe

When i make the beanballs, I make them as bean patties, and get like 10 or so 3 inch patties, then I bake them without the sauce.  For me, it makes them firm and stay that way.  Maybe that would help you?  Either way, the taste is great!

I just finished eating the Curried Udon Noodle Stir Fry, and it was so good.  I used this jar of 'oriental curry powder" that I bought years ago, it was perfect.

I also made the Vietnamese Seitan Baguette with Savory Broth Dip yesterday.  It was great too. The broth reminded me of Pho.

I highly recommend both of these, I am not one for recipe repeating, I prefer to try something new, but I will defiantly make both of these again.

I just made the herbed scalloped potatoes and they smell/look delish. i tasted just one little piece off the top cause i'm bringing them to an event tomorrow to eat so i'll let you all know how they go over :)

All right, you all have convinced me...I just ordered this with my B&N gift card...hopefully it will ship quickly. Winter makes me a cooking fiend.

I made the Mac Daddy tonight.  I wasn't sure if I would like the tofu in it, and the thought of another nooch sauce recipe was uneeded, but that sauce was awesome.  I loved the thyme in it, I love thyme in anything though.  The tofu texture was ok, but I didn't feel like it really added anything to the dish.  I also felt like something was missing, perhaps the 1/2 cup of earth balance I have grown accustomed to, using the New Farm recipe.  A lot of people on the ppk seemed to think it was too lemony, I ran out of lemon juice about halfway through, so I didn't add any to the tofu, and it was not lemony at all to me.  To summarize, I will be happy to eat it, but next time, I will use my old standby in the Farm.  I don't need to be healthy every night.

I also made the Curried Carrot Dip, to take to my weekly work meeting tommorrow.  I subbed lime for the lemon juice, since I used all of my lemon in the before mentioned recipe.  It is pretty good, it is a bright orange color, and has a nice creamy texture.  If I made it again, for myself, I would add a touch more curry powder, since I like hot foods, but for work, it is the perfect amount of spice, and it was super quick and easy, and healthy ;)