[FATFREE Home] [Recipe Archive] [About the Mailing List and how to join]
[Date Prev][Date Next][Thread Prev][Thread Next][Date Index][Thread Index]

Re: Soy

Sharon Romeo wrote:
> Thanks for the reply.  I'd like your taco and blueberry muffin recipes.
> Muffins would make a good item to take to my class.  I have an excellent ff
> berry muffin recipe that I normally use but for this the tofu one sounds great.
> I think I might try to find some of the roasted soybeans also.
> I don't like having to speak in front of people so I decided to feed them
> while I talk so I'll be less nervous.
> Thanks again for your help.

these are from Nava Atlas' _the Almost No Fat Cookbook_  with my

Mix together:
1 1/4 c unbleached whote flour
  1/3 c brown rice flour
1     t baking powder
1     t baking soda
1/2   t salt

In blender mix until smooth:
8    oz mori-nu extra firm lite tofu
1/2   c sugar
1/2   c raspberry juice
1     T lemon juice
1 1/2 T nutritional yeast
1     T vanilla

Mix 1 c blueberries into flour mixture and lightly mix in tofu mixture. 
Bake 20 min. in a 12 c. muffin pan at 350 degrees.

Her original recipe called for oat flour not brown rice.  The raspberry
juice I used was Cascadian Farm.  She allowed for water or juice.  

Taco Filling from Mexican Light Cooking by Kathi Long with my

1 med onion, chopped
2     garlic cloves, minced
1   c TVP, rehydated in 1 c. boiling water
14 oz can tomatoes
      crushed hot red pepper to taste
1   t dried oregano
1/2 t gr. cumin
1/4 t gr. cinnamon
1/8 t gr. cloves
1     bay leaf
2   t cider vinegar
1/2 t salt

Pam a non stick skillet and cook onion on med. heat until soft.  Add
garlic and cook 2 more min.  stir in the rest of the ingredients and
bring to a boil.  Reduce heat and simmer until thick, about 20-25 min. 
Remove and discard bay leaf before using.   

Good luck with your presentation.