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From: Bryanna (NewVeggies.vegsource.com)
Subject: More cheesey recipes (plus the dressings I forgot!);
Date: February 25, 2004 at 4:41 pm PST

In Reply to: Low-fat alternatives (LONG); posted by Bryanna on February 25, 2004 at 4:37 pm:

BRYANNA’S CHEDDARY SPREAD makes 1 and 3/4 c. (about 60 calories per 1/4 c.)
This is really easy and is great on celery sticks or crackers! Inspired by the "Crock Cheese' in Joanne Stepaniak's "Nutritional Yeast Cookbook".


Mix in a food processor until VERY smooth:

12.3 oz. Extra-firm SILKEN tofu
1/4 c. nutritional yeast flakes
2 T. tahini
2 T. lemon juice
1 and 1/2 T. light miso
1 tsp. EACH onion powder and paprika
3/4 tsp. salt
1/4 tsp. EACH garlic granules, tumeric and dry mustard powder

Spoon into a covered container and refrigerate several hours to firm up. Keeps refrigerated about 1 week.

BRYANNA’S "MAC AND CHEEZE" (VEGAN MACARONI AND "CHEESE") Serves 4-6

This is really good! 1 c. of regular macaroni and cheese contains 26g fat! NOTE: this looks like too much sauce, but the pasta really soaks it up.
12 oz. penne, rigatoni, or medium shell pasta

SAUCE:
2 c. water
2/3 c. nutritional yeast flakes
2/3 c. extra-firm SILKEN tofu or medium-firm tofu
1/3 c. unbleached flour
1/4 c. cornstarch
2 T. light miso
2 tsp. lemon juice
1 vegetarian "chicken-style" bouillon cube (or enough for 1 c. liquid), crumbled
1/2-3/4 tsp. salt
1/2 tsp. EACH garlic granules, Hungarian paprika, dry mustard, and Tabasco sauce (or 1 tsp. vegetarian worcestershire sauce)
1/4 tsp. white pepper
2 more c. water
a few scrapings of freshly-ground nutmeg
OPTIONAL: For extra richness you can add 1-2 T. good-tasting dairy-free margarine (Earth Balance).
1 c. fresh breadcrumbs
paprika


Cook pasta until al dente. Drain and set aside.

Preheat oven to 350 degrees F.

Combine all of the sauce ingredients EXCEPT the last 2 c. water, nutmeg, and optional margarine until VERY smooth. Pour into a large pot or large microwave-proof bowl and whisk in the remaining 2 c. water.

Place the pot over medium heat and stir until the mixture thickens. Turn heat down and cook for several minutes, stirring frequently.

MICROWAVE OPTION: Microwave 4 minutes. Whisk. Microwave 4 minutes more. Whisk. Microwave 3 minutes more.

Whisk in the nutmeg and optional margarine.

Add drained cooked pasta and mix well. Spread the mixture in an oiled casserole and top with breadcrumbs and paprika. You can also sprinkle on some Soymage Parmesan substitute. Bake for about 20 minutes, or until bubbly.

VARIATIONS: You could also add sauteed onions and garlic; mushrooms; steamed vegetables; chopped vegetarian "ham" or "Canadian bacon"; or 1/2 c. diced tomatoes (and 1 tsp. sugar).

WHEAT-AND-CORN-FREE: use rice macaroni, a little undercooked. Omit white flour and cornstarch and use about 9 T. white rice or sweet rice flour instead of both. Proceed as directed.


BRYANNA’S VEGAN NUTTY “CHEESE” BALLS (“UN-MEATBALLS”) makes 20
(can be wheat-free)

This recipe originally contained 6 eggs and 1/2 c. cheddar cheese. I was sent the recipe by a reader who wondered if I could “veganize” it. I substituted tofu, tahini, miso and nutritional yeas for the cheese and eggs, and added a little more seasoning. They were originally pan-browned and then baked in sauce, but baking these plain first makes them puff up and crisp, and then you add sauce at the last minute, since vegan “balls” tend to fall apart easily when left in a sauce. These make tasty “finger food” or a delicious main dish.

TO MAKE THIS WHEAT-FREE, use non-wheat whole grain yeast breadcrumbs. Omit the gluten flour and use instead 2 T. soy flour plus 1/2 tsp. xanthan gum powder (available in health food stores).

1/4 of a medium-large onion, minced finely
couple sprigs parsley, minced finely
1 clove garlic, crushed
2/3 c. crumbled, drained medium-firm tofu (NOT silken)
1T. light miso
1 T. tahini
1/4 c. nutritional yeast flakes
1 T. gluten powder (vital wheat gluten or Do-Pep; the kind you use in your bread machine))
1/2 tsp. salt
1/4 tsp. white pepper
1 c. (packed down a bit) finely ground fresh whole grain breadcrumbs (from a bread that’s not “heavy”)
(grind about 4 slices bread in a dry food processor)
1/2 c. minced walnuts (3/4 c. walnut pieces, minced in a dry food processor)

COOKING NOTE: It’s easy to make this recipe in a food processor. First, mince the nuts, then set them aside. Then grind the breadcrumbs and set them aside. Then add the onion (peeled and chunked) and parlsey (no need to wash the processor bowl) and process them til finely minced. Then add the tofu, garlic, miso, tahini, yeast, gluten powder, salt and pepper and process briefly. Finally, add the breadcrumbs and nuts and process again.

Preheat the oven to 350 degrees F. Oil a cookie sheet.

Combine the ingredients well, using your hands, if necessary. Form the mixture into 20 balls and place on the cookie sheet. Spray the balls with oil from a pump sprayer. Bake 15 minutes. Turn the balls over and bake 15 minutes longer.

Serve the balls “as is” as a ”finger food”, or top with a light tomato sauce and dairy-free soy Parmesan, if you wish, and serve as a main dish. (Add the sauce just before serving, so that the balls don’t fall apart.)


BRYANNA'S CREAMY VEGAN "BLEU CHEEZE" DRESSING makes 2 and 2/3 c.

NOTE: Mark X from the vegan recipe board (Chef Deb’s) on Vegsource.com says that he leaves out the water to make a thicker mixture that he loves on baked potatoes, etc.

(Can be used with crispy fried or oven-fried vegetarian “chicken” strips for a sort of “Buffalo Wings”.)

3/4 (12.3 oz.) package extra-firm SILKEN tofu
1/2 c. water
1/4 c. soymilk
16 little cubes white Chinese fermented beancurd *see NOTE below
2 T. cider vinegar
1-2 T. lemon juice
1 T. light miso
1 T. tahini
1 T. olive oil
1/2 tsp. salt
1/4 tsp. dry mustard a few dashes vegetarian worcestershire sauce (opt.) white pepper to taste
2 T. chopped parsley

Blend everything til smooth and refrigerate.

NOTE: This dressing is quite delicious, but you need Chinese fermented or preserved bean curd (white doufu-ru) for it. (There are other names, like “Beancurd in Brine”-- see bottom this post.) This is a very inexpensive Chinese condiment that has a kind of “bleu cheese” flavor . (The cubes are very strong-tasting when eaten by themselves, which they aren’t meant for.) It comes in little jars (you can see white cubes of tofu in a clear liquid) and you can get it in Asian stores or the Asiin section of large supermarkets. It keeps forever in the fridge, so you can get a few jars when you find it, if you like this dressing.

There are several varieties of this product and may be referred to by different names, but the jar is clear glass and you can see white cubes in an almost clear liquid. If the liquid is reddish, it’s got chile in it. Some white varieties have sesame oil in them, too. Ideally, You want the kind with just soybeans, salt, water and wine, but I must confess that I have used both the sesame and the chile kind when I had nothing else! I rinsed them gently with running water in a mesh sieve before adding to the recipe. It actually worked fine!

This is the only online source I could find:

This one has the sesame oil version- type “bean curd” into the search bar:
www.gongshee.com


Here's something about preserved beancurd from:
Dom's Culture-Foods of Asia in-site
http://users.chariot.net.au/~dna/koji.html

“SU-FU (I had never heard it called this before—BCG)

Two varieties or "Sufu" removed from their brine. In comparison to the original unfermented tofu, Sufu has a soft creamy consistency, like butter, making sufu an easy to digest form of protein.

Su-fu [western excepted name], toufu-ru, toufu-ju, furu, rufu, tou-ru (Mandarin), fuyu, funan (Cantonese), su- fu, tou-sufu (Shanghi), tahuri (Philippines), chao (Vietnam), taokoan, takoa (Indonesia). As you can see, Su-fu has these and many more names where it originated from, China and in other Asian countries where you can also find many versions and variations of the same product. I will relate to it as sufu here on.

Sufu is mostly sold in the west as "preserved bean curd" and can be purchased from most Asian grocery stores. Strangely enough, the name virtually means "spoiled tofu". Although sufu has a very strong taste and a pungent aroma, it resembles the dairy equivalent in cheese, Parmesan or Camembert. It's also know as "Chinese cheese". Vegans can find this amazing food very useful, not only as an important digestible form of protein rich in enzymes and amino acids, but may help to overcome cravings for cheese when they arise.

Recent studied have shown that the peptides in Su-fu are made up of 10 amino acids or less [Thank you for sharing that information with me, Li Li of China).

Sufu is made from approx. 2 cm [app. 1"] cubes of tofu, which are sterilized by steaming or blanching, cooled and inoculated with spores of the Mucor racemosus, Rhizopus sp. or Actinomucor elegans molds [I have also made great sufu using the mold for making tempeh (Rhizopus oligosporus )]. The inoculated cubes are then skewered with fine pieces of bamboo, placed in a covered cedar wooded box and fermented at approx. 30 ° C for 3 days or until the tofu if fully covered by a thick mycelium of white mold. The molded tofu is then placed in jars which are filled with brine. The brine may consist of approx. 12% to 25% salt solution, rice wine or approx. 10 % alcohol. Depending on the type of sufu being produced, spices such as chili and sesame seed oil could be included. The ingredients are aged between a few months to years. This aging process renders the initial firm tofu into a butter-like consistency, making sufu very digestible source of protein, due to the free amino acids converted by protease enzyme activity. There is also a red coloured variety of sufu produced. This is prepared by incorporating another unique fermented red rice product, known in China as ange-kakin, which is added to the brine-mix in powdered form [as a natural red-colouring agent]. See below for details regarding "fermented red rice".

Sufu is sometimes eaten in China as a breakfast mixed with cooked rice [congee or hot breakfast rice porridge]. I also use it to stir fried dishes, dips and sauces etc. Adding a hint of the flavour to the finished dish adds a subtle delicate edge. I also enjoy sufu as a spread on toast with a little fresh coriander and garlic and toasted whole sesame seeds. Traditional [older] Chinese say that the older and more pungent the Sufu is, the better. And of course, they're correct! Today, younger generations are loosing contact with this amazing food. AH!.. the wonders of some western stup-biotic influences... Shove over MacDonalds, Su-fu was here first!

Go on... add another 75 days to your life span and try Sufu. Once acquiring a taste for sufu, you will never look back.”

BRYANNA’S TOFU-SOY PARMESAN SPREAD Makes about 2 c.
This is delicious on crostini or crackers. Vary it by adding other herbs, chopped drained oil-packed sundried tomatoes, roasted red peppers, marinated artichokes, calamata olives, toasted pine nuts, almonds or other nuts, etc..

1/3 c. fresh basil, packed
1 large clove garlic, peeled
1 box (12.3 oz.) extra-firm (lite) SILKEN tofu
2 T. fresh lemon juice
3/4 tsp. salt
pinch white pepper
3/4 c. Soymage dairy-free Parmesan substitute

Mince the basil and garlic finely in a food processor.

Add the tofu, lemon juice, salt and pepper. Process until quite smooth. Add the Soymage and process again until quite smooth. Pack into a serving bowl, cover and chill until serving time.


BRYANNA’S HERB-ENCRUSTED CREAMY TOFU "GOAT CHEESE" LOG Makes about 1 and 1/2 c.

This makes a perfect appetizer for a party. It's rich tasting and attractive-- one of those things that guests won't be able to stop eating! So, perhaps you should double or triple the recipe!

Of course, if you prefer, you can dispense with the rolling in herbs and simply serve it as a spread in a bowl. Serve it with celery sticks, crackers, pita or bagel crisps, melba toast, or crostini (toasted baguette rounds).

1 box (12.3 oz.) extra-firm SILKEN tofu (squeezed dry as directed in the recipe)
1/3 c. raw cashew pieces, ground fine in a mini-chopper or coffee/spice mill
1 T. light miso
1 T. lemon juice
OPTIONAL: 1 T. extra-virgin olive oil
1/2 T. nutritional yeast flakes
1 clove garlic, crushed
6 black olives, such as Kalamata, pitted and chopped
(or substitute 3 large sun-dried tomatoes in oil, rinsed and chopped)
2 T. minced chives or green onions
COATING:
1/2 c. minced fresh parsley
2 T. toasted walnuts or other nuts
1/4 c. other fresh herb or herbs of choice

Place tofu in a clean tea towel, gather the ends up and twist and squeeze for a couple of minutes to extract most of the water.

Place everything EXCEPT the olives and chives, and the Coating ingredients, in a food processor and process for several minutes, or until the mixture is VERY smooth. (You may have to stop the machine and loosen the mixture with a spatula once or twice.) Pulse in the olives and chives briefly. Scrape into a covered container and refrigerate until it is firm, at least 3 hours.

Process all of the Coating ingredients together in a mini-chopper or dry, clean food processor. Spread them out on a piece of plastic wrap. Scoop the "cheese" onto another piece of plastic wrap and roll it into a log shape, using the plastic wrap as a guide. Lift it in the plastic and roll it onto the herb mixture. Using the plastic wrap as a guide, roll the log so that it becomes evenly encrusted with the mixture. Roll onto a plate, cover and refrigerate until serving time.

BRYANNA’S CHEESEY VEGAN SPINACH AND ARTICHOKE CASSEROLE

Serves 2-4

This is kind of like a casserole version of that hot, creamy artichoke dip!

10 oz. Package frozen chopped spinach, thawed
14 oz. Jar marinated artichoke hearts
2 T. raw cashew pieces
8 oz. Medium-firm regular tofu OR extra-firm SILKEN tofu
1 and 1/2 T. lemon juice
1 T. light miso
1 T. flour
1/2 T. tahini
1/2 tsp. salt
pinch sugar
1/4 c. plain soy protein powder
2 chopped green onions
2 T. chopped fresh basil
freshly-ground black pepper to taste
1/4 c. Soymage 100 percent vegan soy parmesan plus a little bit more to sprinkle on top

Preheat the oven to 375 degrees F. Oil a 9” pie pan

Squeeze the spinach as dry as possible. Drain the artichoke hearts in a colander, then rinse the oil off with warm water. Drain again. Slice the artichokes.

In a DRY food processor, grind the cashews as finely as possible, almost to a past. Loosen them from the sides of the processor bowl with a spatula and add the tofu, lemon juice, miso, flour, tahini, salt and sugar. Process until quite smooth.

Add the soy protein powder and process again until smooth. You may have to stop the machine and scrape down the sides to get all the powder mixed in. Add the onion, basil and pepper and process briefly. Add the soy parmesan and process briefly again.

Add the squeezed spinach and drained, sliced artichokes. Pulse the processor brieefly just to chop the artichokes a bit and mix.

Spread the mixture into the prepared pan, sprinkle with a little more soy parmesan, and bake for 18-20 minutes. Cut into3-4 wedges and serve hot, cold or at room temperature.

I haven't had much success with sliceable vegan "cheeze" loaves-- usually don't like the taste, or the texture, or they don't melt well, or they have too many nuts, or something. I've been working on this one and I really like the taste, it slices, and it melts beautifully. I'd like it to be a little more "gluey", if you know what I mean, so I may try adding some starch to it, but it's nice as it is (I'll still be working on it).

BRYANNA’S "IN PROGRESS" SLICEABLE VEGAN ORANGE CHEEZE (can be doubled)
March 16, 2002
Makes 2 small loaves (about 5x3” each)


Kosher gelatin makes a more delicate, meltable cheeze than agar. This is low-fat but very tasty and melts exceedingly well.

1 c. unsalted yellow cornmeal mush (** see recipe below—prepare first)
2 and 1/2 T. vegan kosher gelatin (** see information below)
1/2 c. boiling water
2 and 1/2 T. lemon juice
1/2 a roasted red bell pepper (can be from a jar), peeled and rinsed and cut up
1/2 lb. firm regular tofu, crumbled
1/4 c. nutritional yeast flakes OR 2 T. engevita yeast powder
1 T. tahini
1 T. light miso
1/2 T. onion powder
1 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. garlic granules

In a cup, mix the kosher gelatin and boiling water together and set aside. Blend all of the other ingredients together in a high-speed blender until VERY smooth (no bits of pepper showing and no graininess). Add the dissolved gelatin and blend again. Scrape into 2 oiled fruitcake pans (5x3” small loaf pans) or similar-sized containers, cover and refrigerate AT LEAST 4 hours or, preferably, overnight to firm up. Turn out of pans to slice for sandwiches, etc.. Will melt. Will keep refrigerated about 1 week. Freezing is not recommended.

VARIATIONS: for a white cheeze, omit the red pepper and dry mustard and miso. Use 1 and 1/4 tsp. salt.

**CORNMEAL MUSH: Use the finest yellow cornmeal you can find—I use what is called “corn flour” (not the same as the British “cornflour”, which is what we call “cornstarch”)—- very finely milled cornmeal, powdery and pale yellow. I can find it both in my health food store and in the Indian section of my supermarket.

Mix 1/3 c. corn flour or fine cornmeal with 1/3 c. cold water in a microwave-proof bowl. Stir in 2/3 c. boiling water. Microwave 1 minute. Stir. Microwave 1 minute more.

I recently read a food article that said, if you very briefly blanch the basil (just dip in boiling water for a second or two) before making pesto, the color will stay true, but I haven't tried that yet

BRYANNA’S PESTO GENOVESE VEGAN (CAN BE SOY-FREE) Makes about 1 and 1/2 c.
From my book “Nonna’s Italian Kitchen”.
To serve pesto with pasta, dilute it with a little of the water the pasta was cooked in and toss it with the pasta. NOTE: the garlic should not overwhelm the basil in authentic pesto.

4 c. packed-down fresh basil leaves
1/3 c. Soymage Parmesan substitute (omit this if the pesto is to be used in soup)
(see Variations for soy-free recipe)
1/2 c. extra-virgin olive oil (see Variations for low-fat versions)
1/4 c. lightly-toasted pine nuts, or chopped walnuts, filberts (hazelnuts), almonds, or even Brazil nuts (if you are allergic to nuts, you can omit them, or use shelled, lightly-toasted sunflower and/or pumpkin seeds instead)
2-4 cloves garlic
1 tsp. salt
OPTIONAL: 1/2 T. lemon juice to preserve the color

Place everything in a food processor and process until a paste forms. Place the paste in two or three small containers (the less air the pesto is exposed to, the better). Cover the pesto with a thin film of olive oil or a piece of plastic wrap (touching the pesto), to prevent discoloration, and cover tightly. Refrigerate. Use this up within two or three days (you can halve or even quarter the recipe). After that, you should freeze it in small containers or make frozen cubes of it, but don't leave it in the freezer for more than a month or so, or it loses flavor.

VARIATIONS:
#1.) (CAN BE SOY-FREE) Omit soy Parmesan and, instead, use 1/4 c. nutritional yeast flakes along with 1 and 1/2 T. chicken-like broth powder (check for soy protein if you have a soy allergy), and 1 T. lemon juice.

#2.) (CAN BE SOY-FREE.) Omit soy Parmesan and use instead 2 T. light soy or chickpea miso. Omit the salt.

3.)FOR A LOW-FAT VERSION that is still quite delicious, omit all or some of the oil and substitute instead an equal quantity of one of the following, or a mixture: medium-firm or silken tofu; mashed cooked cannellini beans; chickpea or white bean broth.

#4.) WINTER PESTO: This is an authentic method of stretching expensive storebought fresh basil during the winter months. In the basic recipe, or any of the variations, use 2 c. fresh basil and 2 c. fresh Italian parsley leaves, instead of 4 c. basil, adding about 2 T. of chopped fresh marjoram, if you can find it.

#5.) USING FROZEN BASIL PASTE: Use about 1 c. Basil Paste for Freezing see below) instead of the fresh basil in the basic pesto recipe, or variations #1, 2, and 3. Omit 2 T. plus 2 tsp. olive oil. For Winter Pesto, above, use about 1/2 c. of Basil Paste for Freezing instead of the 2 c. fresh basil and omit 4 tsp. olive oil.


BRYANNA’S BASIL PASTE FOR FREEZING Makes 1 and 1/2 c.
This is an easy way to prepare large quantities of basil for freezing, and it keeps the bright green color. You can make pesto with this paste , and I prefer doing this to making large quantities of pesto for freezing, because the flavors are better preserved.

8 c. loosely-packed fresh basil leaves
1/4 c. extra-virgin olive oil
2 T. lemon juice

In a food processor, blend the ingredients to a paste.

TO STORE:

METHOD #1-- Pack into containers measuring the size you will use most often, or freeze in ice cube trays (placed inside plastic bags), then pop the cubes out into storage bags. One regular cube contains about 2 T. paste, so each cube is equal to about 2/3 c. of loosely-packed fresh basil leaves. The tiny cubes hold about 1/2 T. (1 and 1/2 tsp.) each of paste, which = about 3 t. chopped fresh basil.

METHOD #2-- Spread the paste out thinly on sheets of waxed paper or heavy plastic wrap and then roll them up like jelly rolls. Pop the rolls into plastic bags and freeze them. Then you can unroll just a little at a time and break off small quantities to use in recipes that call for fresh basil. 1 tsp. paste equals about 2 T. chopped basil.


BRYANNA'S VEGETARIAN QUICHE LORRAINE
Makes 1 9" quiche or 4 individual ones
From my book "Soyfoods Cooking for a Positive Menopause".

This is really delicious, as smooth and rich-tasting as the real thing!

9" pie shell (or divide pastry into 4 individual foil tins)
4 slices vegetarian "ham" or "Canadian or back bacon"
1/4 c. Soymage 100 percent dairy-free Parmesan substitute
1 and 3/4 c. soymilk
1/2 c. medium-firm regular tofu
1 "chicken-style" vegetarian bouillon cube (or enough for 1 c. liquid), crumbled
1 and 1/2 T. cornstarch plus a pinch of Spanish saffron
1/2 tsp. agar powder (or 1 T. flakes)
1/2 tsp. salt
a pinch of pepper and nutmeg

Preheat oven to 425 degrees F (or 400 degrees F for individual quiches).

Prebake the crust (prick all over with a fork) for 5 minutes. Remove from oven.

Brown the "ham" in a nonstick pan . Slice it thinly and scatter over bottom of pastry.

Blend the remaining ingredients well in the blender and pour over veggie "ham" in the crust. Bake 10 minutes, then cover edges of pastry with strips of foil and bake 20 minutes more (or bake individual quiches at 400 degrees F for 25 minutes).

The quiche needs to be cooled at least to room temperature to be firm, and keep well, refrigerated, for a few days. You could also make mini-quiche-tarts with this mixture.

VARIATIONS: With or without the veggie "ham" or "bacon", add lightly-steamed vegetables, well-drained, such as asparagus, broccoli, etc.. Chopped fresh herbs can also be added. See some of the variations in the next recipe.


BRYANNA'S TOFU QUICHE
From my book "Soyfoods Cooking for a Positive Menopause".

I've been working a long time on this, and it turns out that simple is best. Even though this is not as smooth as the Quiche Lorraine recipe, it is delicious. Eat hot or cold.

You can even bake the filling a 14" pizza crust (bake at 450 degrees F for 12-15 minutes), or use phyllo pastry. Or bake the filling inside of pita pockets until it is hot all the way through.

You can make quiche tarts by diving the dough into 12 4" circles and lining 12 muffin pans with them. Bake the tarts at 400 degrees F for about 20 minutes.

10" pastry shell, baked 5 minutes at 425 degrees F
1 lb. medium-firm regular tofu
3 T. nutritional yeast flakes
1 T. light miso
1/2 T. lemon juice
3/4-1 tsp. salt
1/4 tsp. EACH garlic granules, turmeric and white pepper
pinch EACH of nutmeg, cayenne and dry mustard
2 T. Soy Bacon Chips OR up to 1/2 c. chopped vegetarian "Canadian or back bacon" or "ham", or smoked tofu
1 large onion or leek, chopped and sautéed or steam-fried until soft
2 T. Soymage 100 percent dairy-free Parmesan substitute

Preheat oven to 350 degrees F.

Mash together all of the ingredients EXCEPT the "bacon", onions, and Soy Parmesan, with a potato masher (DO NOT blend or process). Stir in the "bacon". Spread the onions in the bottom of the crust. Add salt to taste. Spread the tofu mixture on top. Sprinkle with the Soy Parmesan.

Bake for 55 minutes. Place on a rack to cool. Serve hot or cold.

VARIATIONS: You can add 1-2 c. cooked vegetables to the onion layer, or mix with the tofu, and add 1 T. herbs.
1.) Add 1 (10 oz.) pckg. frozen chopped spinach, thawed and squeezed dry. You can also add sautéed mushrooms and/or red bell pepper. Use dill and basil for herbs.
2.) Add thawed frozen corn, green pepper, onion, jalapeño chile, black olives-- add some chopped fresh oregano. OR just add corn and green onion.
3.) Add sautéed mushrooms and/or steamed broccoli or cauliflower.
4.) Add sliced, drained marinated artichoke hearts, and perhaps sliced oil-pack dried tomatoes and kalamata olives, pitted and sliced.
5.) Add squeezed, chopped cooked kale or other strong greens with a handful each of fresh chopped dill, chives and basil.
6.) Add more miso for a feta taste (1 T. more); fresh thyme and sliced fresh tomato go well with this.
7.) Use vegetarian "pepperoni", or a hamburger or sausage substitute instead of "bacon".
8.) Use LOTS of leeks, chopped and sautéed.
9.) Use all colors of bell peppers, steam-fried or sautéed.
10.) Add steam-fried Savoy cabbage and caraway seeds.
11.) Add leftover ratatouille, or grilled eggplant, zucchini or other summer squash.
12.) Add roasted red pepper strips and vegan “chicken” strips.
13.) Add parsley and grated lemon zest (preferably organic).
18.) "Basque Quiche"-- Add chopped green pepper, cooked potato, and parsley.
19.) Add grilled summer squash and red pepper and drizzle on some vegan Pesto .


BRYANNA'S "CHEEZY" SALAD DRESSING MAKES ABOUT 1 AND 1/2 C.
1/2 c.= 1/2 protein exchange and 1 and 1/2 fat exchanges

Combine in blender until smooth:

2/3 c. extra-firm SILKEN tofu OR medium-firm tofu
1/3 c. water
3 T. lemon juice
2 T. tahini
1 T. cider, white wine or rice vinegar
1 tsp. salt OR 1 T. light miso plus 1/2 tsp. salt
1 large clove garlic, peeled
1/4 tsp. white pepper
1/4 tsp. soy sauce or vegetarian worcestershire sauce.

If it's too thick, add a little more water. Place in a covered jar and refrigerate.


BRYANNA'S LOW-FAT CREAMY “CAESAR” DRESSING makes about 1 and 1/4 c.
1/2 the recipe= 1/2 protein exchange

Traditional Caesar dressings are primarily oil, but why drench a fat-free green salad in oil? This delicious dressing makes enough for two BIG salads, and also makes a good dip for raw veggies.

2/3 c. medium-firm tofu OR firm SILKEN tofu
1/4 c. water
1/4 c. fresh lemon juice
2 T. light soy or chickpea miso
1 T. red wine vinegar
1 tsp. Dijon mustard
2 cloves garlic, peeled
1/2 tsp. EACH salt and pepper
2 dashes Louisiana hot sauce
OPTIONAL: 1/4 tsp. vegetarian Worcestershire sauce

Simply blend all the ingredients in a blender until smooth.






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