1 pound soft tofu
1/2 cup cocoa powder
1/4 cup carob powder
6 tablespoons granulated sugar
1/4 cup soy milk
Combine all the ingredients in a blender or food processor and pur?e until creamy. Pour the mousse into six individual dessert bowls and chill.
1 1/4 cups milk
4 Bigelow Constant Comment tea bags
2 1/2 cups all-purpose flour
1/3 cup granulated sugar
1 1/2 tablespoons baking powder
3/4 cup (1 1/2 sticks) cold butter
Preheat oven to 400 degrees F. Grease muffin cups or use muffin liners.
Combine milk and tea bags in a small saucepan. Heat over medium/low heat until bubbles form around the edge, stirring occasionally. (DO NOT BOIL.) Remove from heat and let cool (15 to 20 minutes); remove tea bags, squeezing out liquid. Set aside.
In large bowl, combine flour, sugar and baking powder. Cut in butter with a pastry blender until mixture resembles coarse crumbs. Stir in the tea-infused milk just until flour is moistened. Do not over mix. Spoon mixture into muffin cups. Bake 20 minutes or until golden brown. Remove from pan and cool on a wire rack.
Serve with jelly, jam or honey butter.
Makes 12 medium muffins.
1 3/4 cups granulated sugar
1 1/2 cup chopped pecans or walnuts
1 cup all-purpose flour
1 cup margarine or butter
1 teaspoon vanilla extract
4 (1 ounce) squares semisweet chocolate
4 slightly beaten eggs
Melt chocolate and margarine over medium low heat. Cool. Stir in eggs, sugar, flour and vanilla extract. Stir in nuts. Spoon batter into greased or paper-lined muffin tins. Bake at 325 degrees F for about 30 minutes or until a wooden pick inserted in center comes out clean.
Makes 22 to 24 muffins.
Dumplings
1/4 pound firm tofu
4 tablespoons water
1 cup whole wheat flour
1/8 teaspoon black pepper
1/4 teaspoon salt
Soup
1/2 medium head cabbage
1 tablespoon corn oil
8 cups boiling water
1 bay leaf
1 tablespoon soy sauce
Chopped scallions
Dumplings: Blend tofu with water until smooth.
Sift dry ingredients. Stir in tofu mixture. Knead for 1 minute, form into 1/2-inch balls and set aside.
Soup: Mince core of cabbage and shred leaves finely. Heat oil in soup pot. Add cabbage and saute over medium heat until golden.
Add water and bay leaf; return to a boil.
Add dumplings, cover and simmer for 15 to 20 minutes. The dumplings should be floating on the top at this point. Remove bay leaf.
Dilute soy sauce in a bit of the broth, then add to the soup. Simmer for another 5 minutes. Serve garnished with scallions.
Servings: 6
You can wrap and freeze these muffins individually. Pop one in the lunch box in the morning, and it?ll be defrosted by lunchtime.
Nonstick cooking spray
1/2 cup yellow cornmeal
1/2 cup unbleached all-purpose flour
1 tablespoon granulated sugar
1 teaspoon dry mustard
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup low-fat milk
1 egg
1 tablespoon margarine, melted, or 1 tablespoon vegetable oil
4 reduced-fat turkey franks or regular hot dogs
Preheat oven to 375 degrees F. Spray five muffin cups generously with cooking spray, or use muffin liners. Fill any empty cups with water.
Combine cornmeal, flour, sugar, dry mustard, baking powder, and salt in a medium-size bowl. Add milk, egg, and margarine. Mix until smooth.
Cut hot dogs into 1-inch lengths. Spoon about 1/4 cup of batter into each prepared muffin cup. Place 3 hot dog pieces in each muffin cup.
Bake for 20 to 30 minutes, u ntil a wooden pick inserted into the muffin comes out clean.
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon coriander
2 eggs, lightly beaten
2 cups granulated sugar
1 cup pumpkin
1/2 cup vegetable oil
1/2 teaspoon vanilla extract
Filling
6 ounces cream cheese, softened
1 egg
1 tablespoon granulated sugar
Topping
3/4 cup coconut
1/2 cup pecans, chopped
1/4 cup granulated sugar
1/2 teaspoon cinnamon
Combine flour, baking soda, cinnamon, salt and coriander in a bowl. Set aside.
In another bowl, mix eggs, sugar, pumpkin, oil and vanilla extract. Mix well. Mix in dry ingredients, stirring until moist.
Filling: Beat cream cheese until smooth. Add egg and sugar. Beat until well mixed.
Topping: Combine all topping ingredients together.
Spoon 1/2 batter into 24 greased muffin cups (cups should be filled half full). Spoon about 1 tablespoon of f illing on top. Fill with remaining batter. Spread to edges. Sprinkle with topping. Bake at 350 degrees F for 20 to 25 minutes or until a wooden pick comes out clean. Transfer to rack to cool completely.
4 graham cracker squares, finely crushed
2 pounds firm tofu, pressed and very well drained
1/2 cup honey
1 teaspoon almond extract
2/3 cup granulated sugar
2 tablespoons soy oil
1/4 cup lemon juice
1 tablespoon vanilla extract
Preheat the oven to 350 degrees F.
Spray a 9-inch pie pan with vegetable oil spray and coat it lightly with the graham cracker crumbs, tilting pan to spread the crumbs.
In a food processor or blender (a food processor makes the job easier), blend all the remaining ingredients. Process until very smooth, stopping to scrape down sides as needed. Pour into the prepared pie pan.
Bake at 350 degrees F for about 1 hour, until small cracks start to form. Cool at room temperature about 20 minutes, then refrigerate.
Serve well chilled, cut into 8 wedges and topped with fresh fruit if desired.
1 cup Bisquick
1 teaspoon salt
1 1/2 teaspoons paprika
Dash of pepper
2 pounds firm tofu that has been frozen and thawed
1/2 cup honey
1 teaspoon dry mustard
1/2 cup butter or margarine
Thaw tofu and press to remove all moisture. Cut into strips 2 inches wide and 1 inch thick.
Put the honey in a small bowl and heat until liquid in the microwave, about 30 seconds. Beat in the mustard.
Lay the tofu in a shallow dish and pour the liquid honey and mustard over the tofu and turn several times to coat. Let sit for at least 30 minutes.
Remove the tofu and gently shake off the excess honey mixture. Reserve the honey mixture.
Combine Bisquick, salt, paprika and pepper in a shallow dish; one at a time, roll tofu pieces in mixture to coat.
Melt the butter and pour into the bottom of a baking dish. Arrange tofu pieces in dish, overlapping if need be. Bake at 350 degrees F until golden brown, about 2 5 to 30 minutes.
Reheat the honey mixture and beat well. Drizzle over the top of the baked tofu.
2 (10.5 ounce) packages lite firm tofu
16 ounces vanilla soymilk or rice milk
1/4 vanilla bean, split
1/4 cup granulated sugar
2 tablespoons grated piloncillo (unrefined brown sugar cones)
or use brown sugar
1/4 teaspoon ground turmeric
1/2 to 1 cup rum or brandy (optional)
Nutmeg
In a blender or food processor, combine all ingredients except nutmeg; blend thoroughly, stopping occasionally to scrape down sides of bowl.
Serve well-chilled and dusted with nutmeg.
Yields 8 (5 ounce) servings.
Source: Sundays at Moosewood Restaurant Cookbook
2 cakes firm tofu
3 tablespoons tamari
3/4 cup water
1/4 teaspoon five-spice powder
2 whole stars of star anise
1 teaspoon molasses
Cut each cake of tofu in half horizontally.
Combine marinade ingredients in a pot wide enough to accept the four tofu pieces in a single layer. Bring marinade to a boil and add tofu. Simmer, uncovered, on very low heat for 10 minutes.
Remove from heat and marinate for 3 hours, turning 2 or 3 times. Keep refrigerated and wrapped for a week.
Source: Alabama Pork Producers
1 pound sausage, browned and drained
6 eggs
1 cup Bisquick
2 cups half-and-half (you can substitute milk)
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups grated cheese
Place drained sausage evenly in muffins tins which have been sprayed with Pam. Mix eggs, Bisquick, half-and-half, salt and pepper together. Pour evenly over the sausage. Top with grated cheese. Bake for 25 minutes in 350 degree F oven.
Makes 24 muffins.
Optional: While browning sausage, you can add some onions, green peppers and mushrooms. Also, bacon or ham can be substituted for sausage.
250 grams regular tofu, crumbled
3/4 cup non-dairy milk or water
1 to 2 tablespoons light oil
1 tablespoon maple syrup
1 teaspoon vanilla extract
1/2 teaspoon cinnamon (or more, depending on your taste)
Sea salt (optional)
4 to 6 slices whole grain bread
Blend all ingredients but the bread in your blender or food processor. Heat a frying pan on medium-high, adding a little oil to keep French toast from sticking. Dip the bread in the tofu mixture until well-coated but not soggy and place a couple of dipped slices in the hot pan. Cook for a few minutes on each side until lightly browned. Make sure that before cooking each batch of French toast you add a little more oil to the pan.
Serve with toppings of your choice.
Serves 2 to 4, depending on appetites.
1 package tofu
1 package flour tortillas
2 medium onions, sliced thin
Monterey jack cheese, shredded
2 tomatoes, thinly sliced
Guacamole (for garnish)
Salsa (for garnish)
Grill tofu on a barbecue grill or in a skillet until brown and crisp. Slice into thin pieces. Saut? onions in a little olive oil until caramelized. Warm tortillas on both sides in a large skillet. Layer pieces of tofu, onions, cheese and sliced tomatoes on half of the tortilla. Fold over the other half. Heat on both sides until brown and crisp.
Cut into three wedges.
Serve with your favorite salsa and fresh made guacamole.
2 (1-inch) slabs marinated firm tofu
4 slices white or whole wheat bread
Mayonnaise
Horseradish, to taste
1 large tomato, sliced
Salt and pepper
Lettuce
Thinly sliced red onions (optional)
Be sure to use the firm, Chinese-style tofu rather than the soft or regular tofu. It tastes best after it has been marinated for several days.
Prepare the grill if you are grilling the tofu, and grill it on both sides, about 6 inches above the coals, until it is well-browned and a little crispy. Otherwise, broil the tofu on both sides. Spread the bread with mayonnaise and horseradish to taste. Slice the tofu in half, crosswise, to make pieces 1/2-inch thick, and cut the pieces to fit the bread. Arrange the tomato slices on the tofu, and salt and pepper them; add the onion if desired. Cover with the lettuce and another slice of bread.
Makes 2 sandwiches.
2 cups all-purpose flour
3/4 cup granulated sugar
1/4 cup (1/2 stick) unsalted butter, melted
2 1/2 teaspoons cinnamon
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, lightly beaten
1 cup milk
1 1/2 teaspoons vanilla extract
1/2 cup apples, peeled and finely diced
3/4 cup diced caramel candy squares (about 12)
Preheat oven to 350 degrees F. Grease muffin tins or line with paper cups.
In a large bowl, combine flour, sugar, baking powder, cinnamon and salt.
In another bowl, combine egg and milk. Stir in butter and vanilla extract. Add flour mixture and stir just to blend. Stir in apples and caramels. Divide batter evenly among prepared cups. Bake for 25 minutes or until tops spring back when lightly pressed.
Serve warm.
Makes 12 muffins.
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