Tofu Spread
1 box silken tofu, firm or extra firm,
organic
¼ c mayonnaise
1 tsp Braggs Liquid Aminos, or soy sauce (real)
1/8 tsp cumin
1/8 tsp turmeric
¼ tsp paprika
1 minced green onion, or a Tab or two finely minced onion
1 T mustard
Mash all ingredients together. Delicious served on crackers, as a sandwich spread with tomato and lettuce or sprouts, or a small scoop on a salad, or stuffing in half a raw bell pepper, or in pita bread. Resembles egg salad in looks.
Peas & Tofu
1# firm tofu – use the water packed – rinse
in water and drain while onions are cooking
garlic
onions
peas
Braggs liquid aminos or soy sauce
Sauté sliced onions and diced garlic in butter. When almost done add diced tofu and Braggs to taste (3 or 4 good squirts). When the tofu is about warmed through add peas and warm them through, stirring a couple times to get everything evenly warm.
BBQ Tofu
1# tofu -Use water packed – firm or extra firm
Rinse tofu in water and drain for 5 or 10 min. Slice about 3/8" thick. I usually end up with 11 slices. Heat tofu in a frying pan in a little butter. Turn slices over and cover each slice with BBQ sauce (I'm particularly fond of Famous Dave's). Heat til sauce is warm and serve.
Chocolate Mousse
1 1/4 pounds of silken
tofu (I prefer to use firm or extra-firm for a thicker mousse texture)
3/4 cup semisweet chocolate chips, melted (or Equal Exchange Hot Cocoa
Mix!)
In a blender, puree the tofu to a smooth paste. Add the melted chocolate and blend thoroughly. Pour the mousse into six individual dessert bowls and chill. Makes 6 servings.
Teriyaki Marinate with Tofu (Received from Diane Crane)
1/3 cup vegetable oil
1/4 cup soy sauce
1/4 cup honey
2 T. vinegar
2 T. minced green onion
2 cloves minced garlic
1 T. grated ginger root
Dash of pepper
Note: For tofu that is more chewy, freeze the whole block, thaw, drain, and
then cube prior to marinating. Use extra-firm and not silken tofu.
Combine ingredients. Can be used to marinate tofu cubes, steaks, chicken breasts, pineapple chunks, etc. You may sauté onions, garlic, peppers, etc. first, if you wish. Add marinated mixture. Cook until blended. Serve over rice.
1 cup raw brown rice
1 cup dry textured soy protein
1/2 tsp each oregano, basil
1 (15 oz.) can garbanzo beans, drained and rinsed
1 medium onion, chopped
1 medium bell pepper, chopped
2 cups grated carrots
1 1/2 cups water
1 1/2 cups tomato juice
2 Tbs Worcestershire sauce (note: Worcestershire sauce has anchovy in
it, but you can get it without the fish. Annie's is just
one of the many brands.)
1/3 cup wheat germ or dry bread crumbs
Preheat oven to 350° F. Lightly coat a 2 1/2 quart baking dish with nonstick spray. Make a layer of rice on bottom, then textured soy protein, then garbanzo beans. Sprinkle the oregano and basil over it, then layer the onion, bell pepper and carrots. Combine the tomato juice, water and Worcestershire sauce, and salt and pepper to taste. Pour the liquid over the casserole. Sprinkle the wheat germ or bread crumbs over the top. Cover the casserole tightly with foil and bake at 350° F for 1 1/2 hours.
Yield: 8 servings. Serving size: 1 cup. Per serving: 206 calories, 2 g total fat (.02 g sat fat), 14 g protein (6 g soy protein), 40 g carbohydrate, 413 mg sodium, 0 mg cholesterol, 9.1 g dietary fiber
Meat Loaf (from Raw, The Uncook Book by Juliano)
1 1/3 cups walnuts
1 1/3 cups almonds
1 1/3 cups sunflower seeds
Filtered water for soaking seeds and nuts
*2 cups portobello mushrooms, chopped & marinated
1 T chopped onion
½ T minced ginger
*2 T fresh rosemary, de-stemmed & minced
1 T minced garlic
*1 T fresh tarragon, minced
½ T sea salt
1 cup red bell pepper, chopped
½ cup fresh parsley, chopped
*1 T jalapeno pepper, chopped fine
½ cup celery, chopped
1 ½ tsp cumin seeds (not powder)
½ cup olive oil (I use somewhat less)
Soak the walnuts, sunflower seeds and almonds separately the
evening before making the meatloaf. OR, you can soak the sunflower
seeds & almonds 2 – 6 hours, and the walnuts for ½ hour.
When you are ready to put the meatloaf together, marinate chopped
mushrooms in Braggs liquid aminos. They will be ready by the
time you are ready to mix all the ingredients together.
Drain and rinse the nuts and seeds. Put them in the food processor
with the minced garlic, or run them through a Green Power juicer
with the blank. Process until the nuts develop a coarse dough-like
consistency.
Stir in the sea salt, parsley, celery, onion, ginger, rosemary,
tarragon, red bell pepper, jalapeno, cumin seeds and marinated
portobello mushrooms.
Mix well. On a platter or solid dehydrating sheet shape the mixture
into a loaf about 1 ½ inches high.
Dehydrate for about 4 hours at 110 degrees OR Warm your oven to its
lowest setting. Turn it off and put in the meatloaf on its serving
platter. When the oven cools remove the meatloaf and warm the
oven again. Return meatloaf to continue warming. Repeat until the
meatloaf is warmed thorogh. It should be ready in a couple hours.
Do Not Cook!
Leftovers are great in roll-ups or other types of sandwiches, nori
rolls, or as a snack.
*Notes:
Braggs Liquid Aminos – Used to marinate the mushrooms. Similar to soy sauce, but not fermented. Use a couple tablespoons or so on the mushrooms and stir several times as you're preparing the rest of the meatloaf. Braggs is available in Rice Lake at Marketplace & Main Street Market.
Jalapenos – Use them. You don't directly taste them, but the enliven the flavor.
Rosemary & tarragon – use the fresh. They are usually available at Marketplace in Rice Lake. Pop the unused portion, in its plastic container, into the freezer, where they will be ready for other uses.
Rosemary & tarragon – use the fresh. They are usually available at Marketplace in Rice Lake. Pop the unused portion, in its plastic container, into the freezer, where it will be ready for other uses.
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