(E-Book)Cooking & Recipes - Taste of Tofu(1).pdf - Weganizm, wegetarianizm - katasza1982

Taste of Tofu

Recipe Booklet

January 30, 1999

Drinks & Desserts

Fruitie Freeze Sherbet

1 cup frozen blueberries

1 cup frozen strawberries

1 frozen banana

1 pkg silken tofu, extra firm

1 cup apple juice

1 tsp vanilla

Blend ingredients. Chill and serve.

Mary E. Moser, McKinleyville

Power House Carbo/Pro Drink

½ tub (8 oz) soft tofu

1½-2 cups non-fat plain yogurt

Liquify in blender at high speed. If you prefer, you may

add honey to taste. For those who want a caffeine boost,

stir in 1 tsp instant coffee.

R. J. OConnor, McKinleyville

Tofu Chocolate Silk Pie

Graham Cracker-Almond Crust

½ - ¾ cup crushed graham crackers

½ - ¾ cup roasted almonds, ground coarsely in food

processor

Mix almonds and crackers. Add 1-2 Tbsp melted butter,

1 tsp cinnamon and juice of one-half lemon or lime.

Press into 8 or 9 pie pan. Bake approximately 15 min-

utes at 350°.

Filling (variation of recipe from The Farm Cookbook)

1 lb fresh tofu

¾ cup confectioners sugar

¾ cup oil

6 Tbsp cocoa

1 Tbsp vanilla

¾ tsp soy sauce

½ shot Kahlua and/or amaretto and/or creme de cacao

Blend all ingredients together in food processor until

smooth. Pour over crust. Refrigerate a minimum of three

hours. Top with whipped cream flavored with Amaretto.

Corinee Frugoni, Frances Nicolini, Arcata

A Muffin for the Knowing Ones

Hearty, soy-rich, cran-fruity, wheat-free, no-fat-added,

with a slight, multi-grain crunch.

8 oz silken/firm/light tofu (Mori-Nu)

12 oz water

4 egg whites

4 oz liquid honey

2 Tbsp fruit paste (Sunsweet)

2 cups + 2 Tbsp yellow corn meal

1 cup oat flour

½ cup spelt flour

¼ cup soy flour

1 Tbsp oat bran

1 Tbsp flax meal

1 tsp salt

1 tsp baking soda

2 tsp baking powder, rounded

1 cup dried cranberries

Non-stick spray for muffin cups

Blend first five (wet) ingredients. Mix remaining (dry) in-

gredients in large bowl. Add wet ingredients. Stir quickly,

only until combined. Fill sprayed muffin cups nearly to

tops. In a 400° oven, bake approximately 20 minutes,

or until springy with slightly-browned edges. Makes

about 16 large or 24 small muffins.

Judith C. Williamson, Arcata

Silky Chocolate Cream Pie

Quick, easy and chocolaty. Serve 8-10. Approximately

15 minutes to assemble.

1 block tofu crumbled into small chunks

¾ cup turbinado sugar

½ cup cocoa

1 tsp vanilla

½ cup melted butter or margarine

¼ cup soy milk or other liquid (as needed for blending)

graham cracker crust or homemade pie shell

Using either a mixer or blender, blend the tofu with all

other ingredients. Use just enough soy milk to blend,

trying to blend it as thick as possible so that it will set in

the refrigerator. Pour into your pie shell and refrigerate

about 2 hours.

Elizabeth Heiliger, Trinidad

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