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.

  • RSS Susan’s Kitchen Blog

    • 911 Vegan Gravy
      People new to oil-free vegan diets often ask what they can put on baked potatoes.  If you’re used to using margarine or butter, it can be intimidating to be told that you need to either (a) get used to potatoes plain or with new toppings such as salsa or (b) make a cheesy sauce or gravy […]

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    • One Bowl Mix and Bake “Pumpkin” Millet Pudding
      One of the things I’m most thankful for each Fall is that it’s time to eat orange food. And one of my favorite orange foods since I was a little kid has always been winter squash. If I’m going to eat it for dinner, either stuffed or right out of the skin, two of my […]