Comments for Hot Knives

Comment on YACHT’S TOFU SCRAMBLE SECRETS by Clayton Dow

Clayton Dow — Wed, 23 Oct 2013 16:51:00 +0000

Great post you guys! I will definitely try Jona’s special ingredients. But in the pictures of you all eating, the scram looks yellow. Do you ever use turmeric?

Comment on YACHT’S TOFU SCRAMBLE SECRETS by Taz

Taz — Tue, 22 Oct 2013 22:59:31 +0000

Super tasty!

Comment on YACHT’S TOFU SCRAMBLE SECRETS by Doug

Doug — Tue, 22 Oct 2013 21:05:06 +0000

Thanks guys, this recipe looks great.

Comment on YACHT’S TOFU SCRAMBLE SECRETS by Claire

Claire — Tue, 22 Oct 2013 20:11:10 +0000

Just delightful.

Comment on LRBC’s Vegan Chanterelle Dream by WanderfulJen

WanderfulJen — Wed, 09 Oct 2013 18:57:42 +0000

This soup is FANTASTIC! I made it last night and totally impressed my friends. I didn’t have tamari, so used Bragg’s Liquid Aminos instead. This is THE way to use chantetelles. Thank you for this awesome recipe!

Comment on Our Oktoberfest Thunderdome by Ladyface Ale Companie

Ladyface Ale Companie — Fri, 04 Oct 2013 18:48:22 +0000

Thanks for organizing a fantastic event. Everything was wunderbar! Cyrena has only one word for Ting and Jess – rematch…

Comment on Make It Yourself: Nut Milk by Laura

Laura — Mon, 23 Sep 2013 17:17:47 +0000

I save and use in granola, Pinterest has recipes for crackers, bread, and muffins using the leftover pulp also. still protein and lots of fiber left and I’m sure other nutrients.

Comment on Make It Yourself: Nut Milk by Laura

Laura — Mon, 23 Sep 2013 17:13:55 +0000

never had good luck with French press it gets clogged right away, unless you pre-strain it with something else and it takes a very, very long time.

Comment on Make It Yourself: Nut Milk by Autumn Hickman

Autumn Hickman — Mon, 23 Sep 2013 04:19:11 +0000

Love yo shit. Gimme more

Comment on Co-Co Pann Cotta by Laurie

Laurie — Sun, 22 Sep 2013 01:39:05 +0000

Hi, I realize this post is kind of old, but I was hoping I might still be able to ask a question. What kind of coconut milk do you use for this? Is it the kind in a can that’s usually in the baking isle, or the kind that they sell in a carton next to the soy milk, in the refrigerated case (i.e. “Silk Pure Coconut”)? Many thanks.