26 November 2010
Yesterday whilst rummaging through my food cupboard (yes I do this don’t you?!) I re discovered some yummy tofu pockets. Mits introduced me to these little delights one lunch time when she made me lunch – tofu pockets stuffed with rice. I still remember that day when my taste buds when on a little trip to heaven….
I love the texture and slightly sweet flavour of the tofu in junction with the rice and recently I stuffed the pockets with sticky sushi rice and added stir fry veg into the mix.
You can pick up these up at your local Japanese shop. Look out for this pack. 🙂
Time for a blueberry & lemon cheesecake. I smooshed some plain hob knobs, mixed them with some soya margarine and baked at 180 degrees for 30 mins. While that was baking I mixed tofutti cream cheese, sugar, pinch of salt and juice of half a lemon (to taste). The raw blueberry sauce is made from blueberries, dates & water (mixed to desired consistency).
There was enough blueberry sauce left over to put on top of my muesli today too. Hee hee waste not want not! It looks the same as the cheese cake but its not the same thing….. honest.