Archive for the ‘Soy’ Category

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Watermelon-Mango Smoothie

1 ripe mango, cubed
2 cups cubed seedless watermelon

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Fruit and Tofu Shooters

1/2 pineapple, peeled and chopped
1 banana, peeled and sliced …

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Chai

Mix all ingredients well. I used a plastic container, with top, and shake like a palm tree during Hurricane Andrew. This drink is wonderful cold, but served steaming hot, it’s pure heaven.

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Bryanna’s Vegan Eggnog

This is from my book “Soyfoods Cooking for a Positive Menopause”.

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Pineapple Banana Thickshake

From the Taste of Tofu volume in the Quick and Easy Cookbook series, by Yukiko Moriyama (c) 1988.

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Tofu Sour Cream 2

From The Power of Your Plate by Neal D. Barnard, M.D.

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Maple-Nut Raisin Pumpkin Spice Cream Cheese

As a poor vegan college student, I have to be creative. I just reached the culmination of my cooking achievements with this cream cheese. I have to share it with someone, I hope someone out there likes it.

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Pumpkin Mousse with Gingersnap Crumbs

Source:
“soyfoods.com newsletter 12-21-2001″

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Chocolate Pudding

Blend all ingredients in food processor until smooth. Let chill in the refrigerator for at least 1 hour.

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Mango-Ginger Pudding

To serve, scoop pudding into 4 serving bowls, and spoon ginger syrup over each.

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“Creamy” Basil Dressing

I originally used about 2 cups of basil and the final product didn’t seem quite basil flavored enough for me and tossed another cup in at the end. Then it was perfect. (Makes about 1 1/2- 2 cups)

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Bryanna’s Low-Fat Creamy “Caesar” Dressing

Traditional Caesar dressings are primarily oil, but why drench a fat-free green salad in oil? This delicious dressing makes enough for two BIG salads, and also makes a good dip for raw veggies.

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Tofu Breakfast Burritos

This was in a “Mother’s Day Brunch” menu in Cooking Light. I was very impressed! I changed cheese to soy cheese, but other than that, I thought it was great that they were using tofu!

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French Toast

This is the basic recipe I started out using many years ago, but since then I kind of “wing it” and probably use more nutritional yeast than flour.

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Spring Sunshine Breakfast Couscous

NOTES: This recipe is extremely low fat – couscous itself contains almost no fat and no saturated fat so the only fat comes from the soymilk. To make this recipe completely fat free, soymilk can be replaced with apple juice, however, this reduces the other nutrients etc like calcium.

  • RSS Susan’s Kitchen Blog

    • MiracleNaise: Soy-free Mayo plus Roasted Red Pepper Dressing
      I’ve been trying to cut down on the amount of soy I use–not that there’s anything wrong with it–and completely get rid of soy isolates, which I do think are unhealthy. Unfortunately, the silken tofu I always use, Mori-Nu Organic, contains “organic soy protein,” which is just another way of saying “isolated soy protein.” I […]



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    • Food Dehydrator Love, Part 3: Teff Carrot Cake Bars (Vegan and Gluten-Free)
        You know what they say about the third time being a charm? I think it’s true. And isn’t it usually the third wish in fairy tales that sets the story in dynamic motion? Often though, that magic is bestowed upon the heroine by the humblest looking creatures, ones we wouldn’t expect to hear talk, […]