08-20-2008, 10:47 AM
I have been preparing some of the recipes from Alissa's book. In text of the book prior to the recipe section she mentions that usually all nuts and seeds should be soaked prior to preparation unless otherwise noted. When I first prepared the mock salmon and the not tuna last year, I didn't realize this. Now that I have re-read the book I now soak, but I am disappointed with the results, they seem soupy to me. What are others doing when preparing these two recipes?