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 …

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.

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

Source:
“soyfoods.com 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

    • Cranberry-Carrot Cake from Vegan Holiday Kitchen
      Six years ago, I was honored to work with Nava Atlas, taking the photos for her book Vegan Holiday Kitchen. It was a gorgeous hard-backed book, and I’m happy to announce it’s just come out in an equally beautiful paperback version, with full-color photographs on heavy, high-quality paper. To celebrate, I asked Nava if I... […]



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    • Finding Heart
      More often than not, I am hard pressed to have my own imagination beat what happens in real life. This particular morning was an overcast drizzly one. The dogs and I hoofed it up a big hill and over to the community garden to dump kitchen compost and collect little leaves of kale and chard, […]