Archive for the ‘Soy’ Category


Fresh Figs with Strawberry Cream

When ready to serve, split figs and place on dessert dishes. Top with chilled cream.


Watermelon-Mango Smoothie

1 ripe mango, cubed
2 cups cubed seedless watermelon


Fruit and Tofu Shooters

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



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.


Bryanna’s Vegan Eggnog

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


Pineapple Banana Thickshake

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


Tofu Sour Cream 2

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


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.


Pumpkin Mousse with Gingersnap Crumbs

“ newsletter 12-21-2001”


Chocolate Pudding

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


Mango-Ginger Pudding

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


“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)


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.


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!


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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