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From: Bryanna (NewVeggies.vegsource.com)
Subject:         Re: My daughter has decided to be vegetarian, need easy recipes that will please the whole family, Please help me : )
Date: May 16, 2009 at 5:44 pm PST

In Reply to: Re: My daughter has decided to be vegetarian, need easy recipes that will please the whole family, Please help me : ) posted by Stacey on May 16, 2009 at 2:49 pm:

You're welcome, Stacey.

You might want to reconsider your stance on "fake
meat" to some degree, especially for a teenager who
is going to be faced with challenging social
situations. It is a good transitional food and is a
good stand-by when time is short. Many brands are,
in fact, much less processed, certainly less fatty
and salty, than meat products.

We don't eat them alot (and I make my own), but we
always have some Yves "ground round" in the freezer
for emergencies, and also dry Soy Curls®, which are
a great dry chicken substitute similar to textured
soy protein, but made from the whole soybean. That's
it-- only whole soybean, nothing else! They have a
great texture when rehydrated with broth. (Though
they are dry, keep them [double-bagged] in the
freezer to keep them fresh, because they contain the natural oils.) Check them out (and for retailers or
ordering) at butlerfoods.com .

I have a page on my website which lists brands of
meat subs that are low in fat and have a reasonable
salt content:
http://www.bryannaclarkgrogan.com/page/page/628710.h
tm

Tofu is such a versatile vegetarian food that she
needs to give it another try! Baked and seasoned
tofu and smoked tofu, that you can buy in
supermarkets and health food stores, are delicious
and are good in sandwiches and wraps. The recipes i
have used to "sell" tofu-phobes on tofu are these:

Crispy Breast of Tofu Slices (a recipe from almost
all of my cookbooks posted online at:
http://www.bryannaclarkgrogan.com/breast_of_tofu.htm
l )
and Tofu Chocolate Mousse (see recipes below)

There are many other delicious tofu recipes on the
Internet. Tofu soaks up flavors, so use your
favorite grilling sauces on cubes and grill or broil
them (maybe in kebabs with veggies), use marinated
slices in stir-fries, etc.

Of course, it is always a good idea to rely on beans
and grains and veggies, and there are scads of good
recipes around. You can find some good ones on my
blog, which you can reach via:
http://www.bryannaclarkgrogan.com/page/page/3115952.
htm
On the right hand margin are lists of recipes in
categories, and there is one for beans and legumes.

Check out your library for vegetarian cookbooks--
there are so many and the new ones get better and
better! There are books on incorporating grains
into your diet and books just on beans! Email me if
you need more specifics:
bryannasveganfeast@yahoo.com


BRYANNA'S LOWFAT TOFU CHOCOLATE MOUSSE AND
VARIATIONS Serves 4

This recipe has probably converted more people to
tofu afficionados than any other recipe of mine.
It's in "The Almost No-Fat Cookbook" and "Soyfoods
Cooking for a Positive Menopause".

1/2 c. unbleached sugar
3 and 1/2 T. strong liquid coffee or espresso,
coffee substitute, or water (could also use orange
or raspberry juice)
4 and 1/2 T. organic unsweetened cocoa
1 (12.3 oz.) box (firm or extra-firm SILKEN tofu
1 and 1/4 tsp. vanilla
pinch salt
OPTIONAL: 1 and 1/2 T. rum, or coffee, chocolate or
other liqueur OR flavored Italian syrup for special
coffees OR use 1 and 1/2 T. vanilla in all
OPTIONAL: 1/4 tsp. cinnamon

Mix the sugar and liquid in a small saucepan and
stir over high heat until dissolved. Stir in the
cocoa until a paste forms. Place this in a food
processor with the tofu, vanilla, salt and optional
liqueur. Process until VERY smooth. Pour into 4
pudding dishes or goblets, cover and chill for
several hours.

For a richer version or a rich pie filling, add 1/2
c. (3 oz.) melted semi-sweet dairy-free chocolate
chips to the processed mixture.

VARIATIONS:
Frozen Chocolate Tofulato: Double the recipe for the
basic or richer version of Tofu Chocolate Mousse and
add 1/2 c. plus 2 T. soymilk. Chill. Follow the
directions for your ice cream maker.

Fudgesicles: Prepare the basic Tofu Chocolate
Mousse, but omit the liqueur and coffee and use 6 T.
water in total for liquid. Use only 3 T. cocoa.
Freeze the mixture in popsicle molds.

Chocolate Tofu Creme Pie: Double the recipe for the
basic or richer version of Tofu Chocolate Mousse,
using extra-firm silken tofu. Spread the mixture in
a prebaked and cooled 9" crust. Chill thoroughly and
top with your favorite non-dairy whipped topping.
For Chocolate-Banana Creme Pie, place sliced banana
over the crust, spread on half the mousse, another
layer of banana, and then the remaining mousse.

BRYANNA'S TOFU CHOCOLATE MOUSSE ICING (OR JUST A
VERY RICH CHOCOLATE MOUSSE!) Makes about 2 c.

If you want rich chocolaty taste without the fat,
try this easy icing/mousse.

1 (12.3 oz.) box extra-firm SILKEN tofu
1/2 c. plus 1 and 1/2 T. unbleached sugar
1/2 c. plus 1 and 1/2 T. unsweetened organic cocoa
2 T. plus 1 tsp. liquid (this can be coffee,
liqueur, orange or raspberry juice, or water; OR a
mixture)
2 T. isolated soy protein powder
2 tsp. vanilla
pinch salt

Place all of the ingredients in a food processor and
process until VERY smooth. Chill until it is firm
and spreadable.


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