On Saturday, December 5, 2015 at 2:20:11 PM UTC-8, dsi1 wrote:
> On Saturday, December 5, 2015 at 12:06:25 PM UTC-10, sf wrote:
> > On Sat, 5 Dec 2015 13:21:07 -0800 (PST), Anne P Mitchell
> > > wrote:
> >
> > > I know, it's crazy! I was *very* dubious the first time I tried it (but there are TONS of recipes out there, and even a Facebook group devoted to it, with everyone saying how it doesn't taste or smell of it, how amazing it is, etc. etc.). So, there you have it.
> >
> > One of my FB friends (who should be avoiding eggs) said she tried it a
> > few years ago when it first came out but she thought it tasted like
> > beans... so there you go. There's always a nay sayer for every fun
> > idea.
>
> I'm trying to find a way to make a soy milk panna cotta that doesn't taste like beans. It's possible because the Chinese guy down the street makes the stuff. One of the problems is finding soy milk that isn't tan colored. I need to find soy milk that's white as cream.
>
> http://norecipes.com/recipe/soy-milk...ck-sugar-sauce
>
> > >
> > > I roast the chickpeas too, they make a great snack!
> > >
> > > By the way, the reason I think it's amazing isn't because it's vegan (I'm not vegan) - but I always have a few cans of chickpeas around (I often don't have eggs), and draining a can is way less fussy than separating eggs, and the liquid doesn't go bad - it can sit in the can on my pantry shelf for waaay longer than can egg whites. :-)
> >
> >
> > --
> >
> > sf

do you need to use soy milk? why not coconut milk, or almond milk, or hemp milk etc.