(E-Book)Cooking & Recipes - Taste of Tofu(1), Dietetyka Zdrowie, Ksiazki, Weganizm, wegetarianizm
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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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