is my new favorite ingredient. See what it says there, yes, it's "Milk Free" - but do you know what's in it?
That's right, tofu.
You know what it tastes like? Not sour cream because its:
|ok, that's hard to read, but it says, better than sour cream -|
I believe that I mentioned in an earlier post how much we are all missing mashed potatoes and how I was not so thrilled at the prospect of mashing potatoes with this:
HOWEVER - if you mash your potatoes with some of the (gasp) margarine, along with about a 1/4 cup of chicken stock and a 1/4 cup of
the mashed potatoes come out fluffy, creamy, and amazingly good. I made my brand new dairy free mashed potatoes to go with the ribs I had cooked up in my slow cooker for about 6 hours and my family ate them and NO ONE knew they secretly harbored tofu. And people weren't just eating them politely. They were not moving the potatoes around on their plates to make it look like they had eaten them - NO, they scarfed the potatoes - even my teens scarfed the potatoes.
AND THEN, when I was trying to use up all the ribs - because I had made quite a few - I took all the meat off the bone, sauteed up some onions, carrots and a bit of frozen spinach, dumped the meat into the pan when the onions and carrots were softened and the spinach had cooked down, tossed the meat around, added a bit more barbecue sauce (I'm a fan of Stubbs jarred sauce when I don't have time to make it, which is more frequent than I'd like to admit) and once again, I threw in about a 1/4 cup of
I served my little pork rib mixture over rice and it was glorious.
So far I have used Tofutti Better Than Sour Cream in muffins that called for yogurt, and in frosting instead of cream cheese, and on top of my chili because, though I like sour cream, THIS is BETTER THAN SOUR CREAM.
Just don't tell the children, 'cause if they find out, they will never eat mashed potatoes again... and dammit! I like my mashed potatoes!