Soytastic

"What I Made for Dinner" has morphed into "What I Ordered for Dinner", as I had to work late most nights last week. But, no worry readers (reader): we're coming back. I'm on a soy kick after reading about the benefits and also trying to purge all the Chinese take out from my system, so I'm going with a dessert that I've had, oddly enough, at a French restaurant. Silken tofu sits quivering in a bowl, surrounded by a simple syrup flavored with ginger. The silken tofu is like a fancy panna cotta, but better for your estrogen levels. The syrup is equal parts sugar and water boiled until the sugar dissolves, with some fresh or powdered ginger thrown in. Take that, Frances Moore Lappe.