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Tofurky brand tofurkey. Tofurkey (a portmanteau of tofu and turkey) is a plant-based meat substitute patterned after turkey, in the form of a loaf of vegetarian protein, usually made from tofu (soybean protein) or seitan (wheat protein) with a stuffing made from grains or bread, flavored with a broth and seasoned with herbs and spices.
Gary Yourofsky (/ j ʊəˈr ɒ f s k i /; born August 19, 1970) [1] is an American animal rights activist and lecturer. He has had a major influence on contemporary veganism. [2] ...
Barbecued stinky tofu is a popular stinky tofu variety believed to have originated in Taipei's Shenkeng District, and is served in many of Taiwan's night markets. It is often described as have a nutty, smooth center and a spongy outer skin. [21] Cubes of stinky tofu are speared on a bamboo skewer are roasted over charcoal with roasted meat sauce.
Tofu making was first recorded during the Chinese Han dynasty about 2000 years ago. [1] Chinese legend ascribes its invention to Prince Liu An (179–122 BC) of Anhui province. Tofu and its production technique were introduced to Japan [15] [16] [17] during the Nara period (710–794) but there are no clear records, tofu first appeared on ...
Cincinnati (/ ˌ s ɪ n s ɪ ˈ n æ t i / ⓘ SIN-sih-NAT-ee; nicknamed Cincy) is a city in and the county seat of Hamilton County, Ohio, United States. [10] Settled by Europeans in 1788, the city is located on the northern side of the confluence of the Licking and Ohio rivers, the latter of which marks the state line with Kentucky.
The Cincinnati Review is a literary magazine based in Cincinnati, Ohio, US, published by the University of Cincinnati. It was founded in 2003 and features poetry, fiction, and creative non-fiction. [ 1 ]
The shelter formalized and began as an evening shelter for the homeless in Cincinnati in 1973. It occupied a series of storefronts in Over-the-Rhine, first at 1713 Vine St. and later at 1324 Main Street. In 1976, city politics and a lack of funding threatened the shelter with closure on the weekends.
Mapo tofu (Chinese: 麻婆豆腐; pinyin: mápó dòufu) is a popular Chinese dish from Sichuan province. [1] It consists of tofu set in a spicy sauce, typically a thin, oily, and bright red suspension, based on douban (fermented broad bean and chili paste), and douchi (fermented black beans), along with minced meat, traditionally beef . [ 2 ]