Soy Recipes - Low-Fat NO-Cholesterol Pumpkin Pie and Sour Cream

LOW-FAT NO-CHOLESTEROL PUMPKIN PIE

This version of the Thanksgiving classic is high in protein and good for people with high cholesterol.

• 1 pound drained tofu
• 2 cups plain canned pumpkin (not pumpkin-pie filling)
• 1/2 cup fructose or honey or 1 tablespoon barley malt concentrate or 1 cup barley malt syrup or rice syrup
• 2 tablespoons arrowroot powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 9-inch unbarred pie shell

1. Preheat the oven to 400°E
2. In a blender or food processor, mix all of the ingredients thoroughly. Pour the mixture into the pie shell.
3. Bake for fifteen minutes. Reduce temperature to 350°F and bake an additional fifty to fifty-five minutes. The pie is done when a toothpick conies out clean after being inserted in the center of the pie Let cool and serve topped with chopped or halved pecans.

LOW-FAT SOUR CREAM

• 1/2 pound tofu
• 2 tablespoons lemon juice 3 tablespoons canola oil

1. In a blender or food processor, blend the tofu and lemon juice until creamy.
2. While mixing, gradually add the oil through the feeder tube and continue to process until the mixture is thick. If it is too thick, blend in a little duality water, as needed.

Soy Recipes - Scambled Tofu

This makes a fist breakfast or a quick hot protein dish for any meal.

• 1 tablespoon expelled-pressed vegetable oil % cup chopped onion
• 1/2 cup chopped green pepper
• 1/2cup sliced mushrooms
• 1 pound drained, crumbled tofu
• 1 tablespoon tannery
• 1 teaspoon basil
• 1/2 teaspoon garlic powder 1 dash of sea salt (optional)

1. Place the oil in a skillet and sauté the onion, pepper, and mushrooms.

2. Add the rest of the ingredients and continue to sauté until tofu starts to brown. Serve hot with whole-grain toast.

Soy Recipes - Tofu Eggless Mayonnaise

This healthy spread is easy to make, and is good for people with heart disorders.

• 1/2 pound tofu
• 1/2 cup cold-pressed oil
• 3 tablespoons yogurt
• 2 teaspoons lemon juice or apple cider vinegar 2 teaspoons prepared mustard 1 teaspoon Tamara
• 1 teaspoon seasoning of your choice 1 dash of cayenne
• 3 tablespoons honey or % teaspoon barley malt sweetener (optional)
• 2 tablespoons sesame Tahiti (optional)
• 1 teaspoon horseradish powder (optional) 1 teaspoon liquid lecithin (optional)
• 1 dash granulated or powdered garlic (optional)

1. In a blender, nix all of the ingredients at medium speed until smooth.

2. Store in the refrigerator. If the mayonnaise separates, just stir again. Use within two weeks.

Soy Recipes - Carob Tofu Cheesecake

Everybody loves this dessert! It is delicious and easy to wake.

• 3 cups tofu or 1`/ cups tofu plus 11/2 cups cream cheese
• 1/2 cup liquid fructose or honey
• 2 bananas
• 1/2 to 1 cup carob powder, depending on desired taste and darkness
• 1 tablespoon lemon juice
• 1/3 cup nonfat powdered soymilk or cow's milk (optional; add it if you like a firmer-textured cheesecake)
• crumbled sugar-free cookies or graham crackers to line the pan

1. Blend the tofu, fructose, bananas, carob, and lemon juice together in a food processor at medium speed until smooth. If you like it firmer, add the powdered milk. (The mixture will not be firm until frozen)
2. Lightly oil or butter a 9-inch cake pan. Place 1/2 inch layer of crumbled cookies in the pan. Pour the tofu mixture over the cookies.
3. Put the pan in the freezer until the cake is firm, at least two hours. Take the cake out of the freezer a half-hour before serving.

Variations:

1. Before freezing, top with carob chips and/ or nuts if desired.
2. Before freezing, top with fruit topping made from preserves or cooked-down fruit and honey or fresh fruit such as strawberries, blueberries, or peaches.
3. Blend in 1/2 to 1 cup of preserves in place of carob powder and liquid fructose.

Tofu Recipes - Tofu Whipped Cream

CREAM 1

Use this as a festive dairy-free topping.

• 1/3 pound soft tofu
• 1/4 cup expeller-pressed vegetable oil
• 4 tablespoons honey
• 1/2 tablespoon lemon juice
• 1/2 teaspoon vanilla

In a blender or food processor, blend all of the ingredients until light and fluffy'. Chill. Store in the refrigerator.

CREAM 2

Here's another variant of the classic dessert topping!

• 2 cakes firm tofu, drained and patted dry
• 6 ounces soymilk, almond milk, rice milk, or cow's milk
• 6 tablespoons rice or barley malt syrup or honey

In a blender, process of all the ingredients until soft peaks develop. Chill until ready to serve as a whipped cream topping for fresh fruits or pies.

Tofu Recipes - Cottage Tofu Salad

This is great used either as a salad or a dressing

• l pound drained tofu, crumbled
• 2 tablespoons olive oil
• 1'1/2 teaspoons apple cider vinegar
• 1'1/2 teaspoons lemon juice
• 1 teaspoon sea salt (optional)
• 1 tablespoon chopped fresh parsley
• 1'1/2 teaspoon dried chives
• 1/4 teaspoon dill weed

1. In a blender or food processor, blend ¼ cup of the tofu, olive oil, vinegar, lemon juice, and, if desired, sea salt.
2. Place the remaining tofu, parsley, chives, and dill in a mixing bowl. Add the dressing and toss lightly. Use it as a sandwich spread or serve on a bed of lettuce and tomato as a salad.

Tofu Recipes - Creamy Italian Dressing

A creamy dressing that's better than any containing dairy products.

• 1/2 pound drained tofu
• 4 tablespoons virgin olive oil
• 2 tablespoons balsamic or apple cider vinegar
• 1 teaspoon sea salt (optional)
• 1/2 teaspoon dried onion flakes or 1 tablespoon minced fresh onion (optional)
• 4 cloves garlic, minced, or 1/2 teaspoon garlic powder (not garlic salt)
• 2 tablespoons honey or sweet pickled relish
• 1 teaspoon Italian seasoning or 1 packet hail's Italian seasoning mix
• 1/4 teaspoon barley malt sweetener (optional)

1. In a blender, combine the tofu and olive oil, and, if desired, sea salt and/or onion flakes.
2. Fold in the garlic, honey or relish, Italian seasoning, and, if desired, barley malt sweetener. Store in the refrigerator.

Tofu Recipes - Easy Tofu Mayonnaise

This spread is egg- anti dairy-free delicious.

• 6 ounces tofu, drained and patted dry
• 1 tablespoon lemon juice
• 2 tablespoons cannel or safflower oil
• 1 teaspoon mustard
• l-2 teaspoons honey
• 1/2 teaspoon sea salt (optional)

In a blender, pure all the ingredients until smooth . Store in the refrigerator.

Variation: Add pickled relish, fennel, chopped onion, a dash 0f horseradish powder, or fresh-grated horseradish powder for a tasty sauce.

Tofu Recipes - Grilled Tofu Sandwiches

These make a tasty lunch that is a great source of protein for vegetarians.

• 8 ounce, firm tofu, drained and sliced
• 2 tablespoons miss or tuatara sauce
• 1 tablespoon expeller-pressed vegetable oil
• 1 tablespoon soy mayonnaise
• 4 slices whole-grain bread
• 1 or 2 scallions, finely chopped

1. Mix oil and miss together, and spread mixture on tofu slices. (It you arc using Tamara, marinate the tofu for one hour iii the sauce.)
2. Preheat the broiler.
3. Lightly oil a cookie sheet. Place the tofu slices on the cookie sheet and broil, without turning, for about eight to ten minutes, until hot.
4. Spread half of the soy mayonnaise on one slice of the bread, sprinkle with half of the scallions, top with half of the broiled tofu slices, and close with another slice of bread. Repeat this procedure for the second sandwich.

Variation: (1) Prepare open-faced sandwiches topped with sautéed sliced mushrooms and onions with barbecue sauce or Hain's, or Mayacamas prepared dry gravy mix. (2) Substitute a slice of onion and tomato for the scallions.

Tofu Recipes - Nutritious Gravy

This delicious brown gravy is packed with protein.

• 1/2 cup tofu, mashed until there are no lump
• 1'1/2cups water
• 1 package Ham's or Mayacamas brown gravy mix

1. In a saucepan, blend the mashed tofu with water.
2. Add Ham's or Mayacamas brown gravy mix and cook over medium heat. stirring. constantly. until thickened. Serve over browned, sliced tofu patties. mashed or baked potatoes, or brown rice.

Variation: Saute1/2 pound sliced mushroom, and onions and add them to the gravy. Just before serving, add 1 cup plain yogurt and serve over noodles Stroganoff-style. Or, to make chicken Marshal, substitute 1/2cup Marshal cooking wine for 1/2 cup of the water and add sautéed mushrooms to the gravy and ladle over free-range chicken.