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
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.