Those all sound really good. I was wondering how the tandoori turkey turned out.
My mom has gone dairy-free, and she's used white miso in her pesto and other things that would normally have cheese, to give it that little bit of umami.
Oh, and silken tofu makes a great thick creamy sauce if you just blend it up. I have used it for vegan cream sauce/gravies.
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ninetydegrees
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on 2011-11-28 04:45 pm (UTC)My mom has gone dairy-free, and she's used white miso in her pesto and other things that would normally have cheese, to give it that little bit of umami.
Oh, and silken tofu makes a great thick creamy sauce if you just blend it up. I have used it for vegan cream sauce/gravies.