First WW weigh in, Seitan logs, Making Tofu

My first weigh in was this past monday, and I lost 5.4lb (which I realize is mostly water weight). I am quite thrilled about it, either way :P

It has put me off getting too creative in the kitchen though, as I don't know the points plus values for anything really, and entering everything into etools to find out is quite daunting. My meeting location is one of the many without calculators (wahhh!). I am hopeful we will get them in soon, as it would be handy at the grocer.













40 cloves garlic, broccoli, and chickpeas from Appetite for reduction (sooo nummy).

Seitan log made with hungryhungryhippie's recipe, and again but with the seasoning from Vegandad's corned seitan recipe.

A little bit about me and seitan: I have made a few different recipes. I kept seeing people going gaga over it, and just couldn't figure out why. I even sucked it up and overpaid for some of the gardein faux chicken kind (ick). I was pretty sure I'd never see eye to eye with the wheat beast, but kept looking... I am now quite happy with the EASY oven method HHH's recipe provides.

I have tried these ones:

how it all vegan (it squeaked on my teeth??/shudder)
Veganomicon (was a good one, no complaints just time consuming)
myveggiekitchen's (it was kinda, fall aparty, I think due to my error though, might revisit)
Vegandad's sausages, a success and when the freezer stash is empty I will make again.

Back to my week in food pics~













All to make this faux reuben possible! mmm, ok it wasn't going to fool an omni.. but it hit all the right notes for me! VERY POINTY

I was very happy to have made it to costco to replenish my supply of kalamata olives (2jars...oh yah!) and all the fresh veggie goodness that a trip there brings. It put me in the mood for pizza, not that I need anything to put me in the mood for it. I used the pizza dough recipe in the ww kitchen companion app. It was quite tasty, Pookie approved ;)













We had a couple of nice days here, so I decided to give making Tofu another go. It was messy and time consuming, and I think a smashing success. I used the Instructables site's guide. I chose to use gypsum (because yknow I bought it specifically for tofu) instead of Epsom salts 1:1 ratio - 2T. Using 3c dry soy beans, without removing any of the soy milk, I ended up with 2lb, 5oz of tofu.

I dry fried some in a pan and tossed it with some shirataki spaghetti noodles and soy sauce, served with steamed veggies and 3 lingling mini spring rolls. perfect.

Pookie turns 41 tomorrow! I don't know if I will do much cooking this weekend, but that okara is sitting in the fridge mocking me... so we'll see!