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Black walnut tofu from start to finish Part 1 (recipe in Part 2 👉) While I was working on my video on black walnut (Juglans nigra) foraging and processing this autumn, my wife @laramie_mckenna was hard at work developing recipes for this amazing wild nut. And thank you to @black_walnuts for sending us the black walnuts to experiment with and develop this recipe! I have to say, to me, by far this one is the most creative! Tofu, traditionally made from soy beans, is really just a compressed cake
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FacebookFeral Foraging
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🍁Y’all, this maple walnut fudge is off the charts delicious. It’s so easy to make and you will have people begggging for more. Plus, it’s perfect for the holidays! ✅ Comment RECIPE and I’ll DM it! https://www.backtomysouthernroots.com/easy-maple-walnut-fudge-recipe/ | Back To My Southern Roots
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Black walnut tofu from start to finish - Part 2 (recipe below 👇) See part 1 for an explanation of the recipe and how to get wild black walnuts! Ingredients: 4 tsp food-grade gypsum, mixed into 1 cup of water 1 lb shelled black walnuts Water (as needed) Instructions: 1. Soak the Walnuts: Place the shelled black walnuts in a container and cover them with water. Refrigerate and soak for at least 24 hours, up to 2 days. If you cannot process them after 2 days, freeze the soaked walnuts and thaw the
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