Search Results

Ingredients 1¼ cups soft tofu 2 tablespoons brown sugar ½ teaspoon cinnamon Instructions Blend all ingredients in a blender until well blended and smooth. Cover and chill at least 2 hours. Serve with a variety of fresh fruits. Notes Yield: 1 cup.

Ingredients 8 ounces soft tofu1 package (8 oz.) cream cheese, softened 1 package (1 oz.) ranch seasoning dressing mix 1/3 cup chopped, drained, marinated sun dried tomatoes1 teaspoon dried minced onion 1/4 teaspoon garlic powder Vegetable dippers or crackers Instructions Blend or process tofu until smooth. In a medium bowl combine blended tofu, softened cream cheese, and seasoning mix until smooth. Stir in chopped tomatoes, dried onion, and garlic powder. Cover and chill 1 hour. Serve with vegetable dippers or crackers. Notes Makes 2 cups dip.

Ingredients 10 large banana peppers, chopped1 med. orange, chopped 4 c. whole black raspberries 1/2 c. water1 t. lemon juice 6 1/2 c. sugar1 pkg. Powdered Surejell Instructions Place fruit, peppers, orange, lemon juice and water in kettle. Bring to boil and add Surejell. Boil mixture for one minute. Ladle into prepared jars. Cover with two part lids. Place jars into canner and cover with water. Bring to gentle boil and boil for 10 minutes.Cool and enjoy! Notes Use in Soy Peppered Cheese Tarts recipe (above) or as topping for cream cheese.

Ingredients 4 ounces ⅓ fat cream cheese ½ cup soft silken tofu1 (7 ounce) container marshmallow crème Zest of one lemon Instructions Blend cream cheese with tofu until incorporated. Add the marshmallow crème and lemon zest to the cream cheese tofu mixture and blend until the mixture is smooth and homogenous. Notes 12 servings

Ingredients 1 1/3 cups drained, chopped canned artichoke hearts (or one 13.75oz can) ½ cup chopped jarred roasted red pepper ¾ cup soft silken tofu ¼ cup mayonnaise 1 cup shredded parmesan cheese 1 cup shredded Italian blend cheese 1 tablespoon + 1 teaspoon minced garlic Instructions Preheat oven to 375°F. Chop the artichoke hearts and roasted red peppers and place in a medium sized mixing bowl. Measure out tofu, mayonnaise, parmesan cheese, Italian blend cheese, and garlic, place in the mixing bowl with the artichoke hearts and roasted red pepper, and stir until incorporated. Transfer artichoke mixture into an ungreased 8 by 8 baking dish, place in oven, and bake for approximately forty minutes or until brown and bubbly. Notes Ten servings (¼ cup each)

Ingredients 1 -15 ounce can black soybeans, drained and rinsed1 small tomato, diced 1/4 small yellow onion, minced 2 large cloves garlic, minced1 tablespoon cilantro, chopped 1 1/2 jalapeños, minced 1 1/2 limes1 teaspoon smoked tomato powder Salt to taste Blue chips or crackers Instructions In a medium bowl, add black soybeans, tomato, onion, garlic, cilantro and jalapenos, mix. Juice limes, add to soybean mixture. Add tomato powder and salt to taste. Mix gently and let set for two hours before serving. Serve with chips or crackers. Notes Yield: Approximately 2 cups By Chef David Garcia, Dubuque Golf and Country Club, Iowa

Ingredients 3/4 cup orange juice 2 teaspoons red wine vinegar 2 teaspoons sugar 1 cup shelled edamame, cooked according to package directions 1 cup mango, peeled, seeded, small dice 1/2 cup green onion, finely diced 1/4 cup red bell pepper, finely diced 1 teaspoon Vegetable Oil Salt & pepper to taste Instructions In a small sauce pan, add orange juice, red wine vinegar, and sugar. Bring to a boil, turn down to a simmer. Simmer until mixture is reduced by half. Cool. In a large bowl, add remaining ingredients and mix well. Season with salt and pepper. Add orange juice reduction, mix. Refrigerate for 2-3 hours to allow flavors to develop. Use as an accompaniment to eggroll. Notes Yield: 4-6 servings

Ingredients 1 cup TSP 1 cup boiling water ½ cup onion, diced1 teaspoon ground cumin ½ teaspoon ground chipotle pepper2 cloves garlic ¼ cup ketchup ¼ cup water or vegetable broth ¼ teaspoon salt ¼ teaspoon ground black pepper 2 cup romaine lettuce, shredded 4 (8-inch) soft whole wheat flour tortilla Instructions Preheat the oven to 400°F. Cut each tortilla into 8 wedges. Spray a baking sheet with nonstick cooking spray and layout the tortilla wedges so that they do not overlap. Bake the tortillas for 10 minutes or until the tortillas are crisp. Rehydrate the TSP by adding hot water and mixing until all the TSP has absorbed some liquid.Spray a medium nonstick skillet with cooking spray. Over medium high, cook onion and sauté until tender, about three minutes. Add in spices and garlic, cook for 30 seconds and then stir in TSP. Add ketchup and combine thoroughly with the mixture. Add the water and allow to simmer for a few minutes. Season the filling with salt and pepper. Spoon some of the filling onto each tortilla wedge and top with lettuce and peach salsa. Notes Serves 8 as an Appetizer or 4 as a Main Dish. If serving as a meal, simplify and skip the cutting of the tortilla into wedge. Bake the full tortilla the same way. Yield: 32 tostada bites. Calories: 150, Total Fat: 1.5g, Saturated Fat: 0.5g, Cholesterol: 0mg, Sodium: 350mg, Carbohydrates: 27 g, Dietary Fiber: 5g, Sugar: 11g, Protein: 9g Excellent source of Vitamin A.

Ingredients PEACH SALSA1 (15-ounce) can peaches in lite syrup, drained and chopped1 jalapeno pepper, diced½ a small red onion, diced2 tablespoons lime juice Instructions Prepare the peach salsa by combining all ingredients.Mix thoroughly and set aside in the refrigerator.

Ingredients 1 (16 ounce) can fat-free vegetarian refried beans 1 (8 ounce) container lite sour cream 1 (12 ounce) container silken tofu, diced 1 (16 ounce) container fresh salsa - or make your own 1 large tomato, chopped 1 avocado mashed with 2-3 tablespoons lime juice, 1 clove mince garlic, salt to taste 1 (6 ounce) can sliced black olives, drained 2 cups shredded Cheddar cheese Instructions In a clear glass (pie-plate-sized) serving platter, spread refried beans.Spread sour cream over the refried beans and top with tofu.Spoon on salsa and extra tomato. Drop spoon-fulls of mashed avocado on tomatoes and carefully spread out. Sprinkle on black olives. Top with Cheddar cheese. Garnish with more black olives.

This easy appetizer comes courtesy of Steven Petusevsky, chef/owner of Chef Steve’s Carried Away Cuisine in Deston Florida. Leeks and soy sausage are wrapped in strudel dough, sprinkled with feta cheese and seasoned with thyme and oregano. The strudels can be made and stored in the freezer, then baked for an easy party item. Phyllo dough can be found in the freezer section of most supermarkets. Ingredients 2 tablespoon of olive oil 4 cups sliced leek 1/2 teaspoon dried thyme or 1 teaspoon fresh minced thyme 1 teaspoon oregano1 (14-ounce) sausage-style soy crumbles 1 cup feta cheese, crumbled 10 sheets of 11-inch long phyllo dough vegetable cooking spray Instructions 1. Preheat oven to 350 degrees. 2. Heat oil in large nonstick skillet over medium heat; add leeks, soy crumbles, thyme, and oregano. Sauté 10 minutes. 3. Arrange a sheet of phyllo dough on the counter. Spray lightly with vegetable cooking spray. Repeat this process until the five sheets are stacked up. Spread half the leek mixture across the phyllo in a 2-inch wide strip from left to right, approximately 2 inches from the side closest to you. Sprinkle with half the feta cheese. 4.Fold in the ends and roll up the strudel. Moisten the seam with a bit of water to seal. Arrange on a baking pan with the seam side down. Spray the top of the strudel with vegetable cooking spray. Repeat with remaining ingredients. Bake for 25 minutes until golden brown. Slice and serve. Yield: 2 strudels, 8 slices each. Serving size: 2 slices. Notes CALORIES 308 (44% from fat); FAT 15g (sat fat 3.5g, mono fat 5.3g, poly fat 3.2g); PROTEIN 9.6g; CARBOHYDRATE 11.7g; CHOLESTEROL 17mg; IRON 2.6mg; SODIUM 690mg; CALCIUM 172mg; By Steven Petusevsky

Ingredients 1-pound container of tofu cubes or extra firm tofu (cut into 1/2inch cubes)Sweet and Spicy Sauce (prepared) Panko Bread Crumbs Instructions Preheat air fryer for 8 minutes at 350 degrees. Drain tofu container, place tofu in colander, drain. When ready to prepare, press with fingers to squeeze more liquid out of tofu. Pour sauce into a bowl. Add tofu and mix with a spoon until completely covered. Spoon cubes into bowl of panko crumbs; mix until coated. Using a spoon, transfer the cubes in to air fryer basket. Air fry for 6 minutes, shaking half way, until lightly browned. Serve immediately. By Linda Funk