I tweaked the recipe a bit by substituting a container of Belsoy cooking cream for the silken tofu, which makes it extra creamy and sour-cream-like.
The next night we had the tempeh ‘crab’ cakes previously featured here, along with oven fried Quebec potatoes and baked local butternut squash, which I love just drizzled with olive oil and a little salt and pepper.
I then had leftovers of these meals for lunches. That’s all good… except… over those days I had an increase of symptoms, mainly dermatological, like itchy skin with welts, and sinus congestion, that I’ve been bothered by on and off on a fairly regular basis since going mainly veg at the beginning of the year. It finally dawned on me to look up the symptoms of soy allergies. Aha… this is sounding pretty familiar to me I thought. So I haven’t had any soy since mid-day yesterday and I’m already feeling much better. I’m going to go a few more days and then introduce a small amount to see what happens. Depending on how the experiment goes, I’ll be needing to get much more creative with my recipes.