The Joy of Soy and How Tofu Is Now a Good Thing

(February 2006)

So I'm thinking that since I'm going to continue to be vegan for a long, long time I want to learn how to cook with this mystical bean curd called Tofu. Lucky me there's a cooking class at Talley's in Charlotte, NC.

Sign me up, I'm in!

I drag my friend to it and my life changed again! This woman, this goddess of tofu and soy that taught the class was amazing. She did things with Tofu and TVP that I can only describe as heavenly. I had dishes that were like nothing I had before. Never in my 36 years had I tasted curry or ginger in food. The TVP looked like steak and I was almost afraid to try it.

The next day I headed to the local Earth Fare and got all of my ingredients to become the vegan chef that I knew was just hiding in me. I was skeptical of this though since my earlier attempts had not always turned out with the desired results, but I persevered.

Cooking, mixing, braising, and combining I found a new appreciation for my abilities. I could cook, and god it was good! There was hope. I was unstoppable.

This was my real turning point in my vegan cooking.

I have since purchased and used so many items that 6 months ago I did not know existed. My cupboard is full of all kinds of things like nutritional yeast, toasted sesame oil, and vital wheat gluten.

In my fridge is a jar of Vegenaise that tastes even better then mayo. A great addition to tofu to make a wonderful eggless salad.

I can only imagine the masterpieces that I can create now. It's an adventure in cooking that just feels so good.

My possibilities are endless....