Several of you asked about the mock cream cheese... basically it's 1/2 block of firm tofu, 1 handful of cashews, juice of 2 lemons, 1/2 tbsp sweetner, 3 scallions and some green olives. I puree the mixutre in a food processor for several minutes, until totally smooth... and then chill for 24 hours before eating. I actually like to keep it in a Better Than Cream Cheese Container.. it makes it seem more real. Forgive the nasty color. If you want a veggie like cream cheese, add roasted red pepper, stir in the scallions and green olives. Yum!
I don't have a lot to say.. we've been eating leftovers... I've been irritated... I can't wait to feel back to normal..
I will be shocked if my Tempeh actually matures. If I don't start seeing a major change by tomorrow, then I will throw the batch out and start again, this time with the hulled soybeans. I'm pretty sure my Okara was too wet.