2 cups or more lightly steamed vegetables
such as broccoli, spinach, cauliflower,
carrots, onions, red or green peppers,
and fresh or canned mushrooms
Note: The 2 cups measure is after cooking. This would be about 4 Clips o[ratv vegetables.
1 recipe Basic Cream Sauce or Simple Cheese Sauce
2 cups Marinated Baked Tofu (optional)
4 cups cooked whole-grain pasta (approximately 2 cups uncooked)
Him: Use an interestingly shaped pasta such as curly vegetabLe pasta or shells, spimls, or bows. See glossary .
1. Boil and drain pasta according to package directions.
2. Steam vegetables in a small amount of salted water and set aside.
3. Make Basic Cream Sauce or Cheese Sauce and fold into the cooked pasta and steamed vegetables.
4. May be served immediately or placed in a casserole dish and sprinkled with
season ed bread crumbs and baked in a 350°F oven until topping browns.
"Those who entertain visitors, should have wholesome, nutritious food, from fruits, grains, and vegetables, prepared in a simple, tasteful manner. Such cooking will require but little extra labor or expense, and, partaken of in moderate quantities, will not injure any one."
CREAMY STROGANOFF
CREAMY STROGANOFF
This recipe is an example of how cashew nuts can be blended with tofu to make an eveu richet; creamier sauce. It uses Veggie Cutlets fort he "meat." People always Lil(e it and ask for the recipe. The Island Stroganoff variation uses coconut milk and comes from our daughter Kathy, who lived in the Cayman Islands.
3/4 cup cashew nuts
1 cup tofu
1 cup water
2 tablespoons Bragg Liquid Aminos
2 tablespoons Beef-Like Seasoning
2 tablespoons onion powder
3 tablespoons yeast flakes
2 cups water
l onion, sliced into thin strips
l cup or more canned mushrooms, or 2 cups fresh, sliced mushrooms
2 cups Veggie Cutlets cut or torn into pieces (canned gluten pieces such as Worthington Skallops may be used)
1. Place ca shews and tofu in blender with 1 cup water; blend until smooth.
2. While blending, add seasonings and then the remaining 2 cups water after blend is smooth.
3. Meanwhile, saute onions and mushrooms in a sma ll amount of water until tender. Stir in the blended tofu mixture and the gluten pieces. Heat to serving tempera ture; do not boil, or the texture may become slightly curdled.
4. Serve over brown rice or pa sta. Variation: Island Stroganoff Replace cashew nuts, tofu, and wafer with 1 can coconut milk; omit yeast f lakes and add 1/2 tea5poon thyme.
This recipe is an example of how cashew nuts can be blended with tofu to make an eveu richet; creamier sauce. It uses Veggie Cutlets fort he "meat." People always Lil(e it and ask for the recipe. The Island Stroganoff variation uses coconut milk and comes from our daughter Kathy, who lived in the Cayman Islands.
3/4 cup cashew nuts
1 cup tofu
1 cup water
2 tablespoons Bragg Liquid Aminos
2 tablespoons Beef-Like Seasoning
2 tablespoons onion powder
3 tablespoons yeast flakes
2 cups water
l onion, sliced into thin strips
l cup or more canned mushrooms, or 2 cups fresh, sliced mushrooms
2 cups Veggie Cutlets cut or torn into pieces (canned gluten pieces such as Worthington Skallops may be used)
1. Place ca shews and tofu in blender with 1 cup water; blend until smooth.
2. While blending, add seasonings and then the remaining 2 cups water after blend is smooth.
3. Meanwhile, saute onions and mushrooms in a sma ll amount of water until tender. Stir in the blended tofu mixture and the gluten pieces. Heat to serving tempera ture; do not boil, or the texture may become slightly curdled.
4. Serve over brown rice or pa sta. Variation: Island Stroganoff Replace cashew nuts, tofu, and wafer with 1 can coconut milk; omit yeast f lakes and add 1/2 tea5poon thyme.
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