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RE: Learn how to make Burmese style chickpea 'tofu'
Cool . . . I love chickpeas, and hummus has long been one of my mainstays. I'll definitely try this.
Would you be willing to also post a fermented version? I ferment all the time too, so I don't mind making recipes that take days. ;-)
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Haha ill try.. I'm the one who can't wait! Atm I don't have an appropriate place to allow for fermentation, warmth is needed like a heat matt... Which I don't have atm once I have it,ill make it for sure or wait til spring or summer next year when I can have natural warmth :)
Yeah, I understand completely. I'm a diehard, so I ferment all year, regardless of the temperature.
But then I'm unusually patient. ;-)
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