Guest guest Posted April 24, 1999 Report Share Posted April 24, 1999 Buster has placed 4 MasterCook recipes in this file: Moo Shu Vegetables Cabbage, Tofu, And Red Pepper Stir-Fry Oven-Crisp Tofu Sticks With Ketchup Sauce Scrambled Tofu Florentine Kathleen * Exported from MasterCook * Moo Shu Vegetables Recipe By : www.vegetariantimes.com 4/99 Serving Size : 8 Preparation Time :0:00 Categories : Soyfoods Main Dishes, Vegetarian Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 ounces firm tofu -- drained and diced 1/4 cup brown rice flour 2 teaspoons canola or vegetable oil 1 large egg -- lightly beaten 2 teaspoons minced garlic 1/4 teaspoon crushed red pepper flakes 1 cup chopped green onions 1/2 cup sliced water chestnuts 1/2 cup chopped bamboo shoots 1/2 medium red bell pepper cut into 1/4-inch pieces -- (1/2 cup) 1 cup mung bean sprouts 2 teaspoons hoisin sauce plus additional to taste 1/4 cup vegetable broth 1 teaspoon dark sesame oil 8 Mandarin pancakes or thin flour tortillas -- warmed (6-inch) Wrap the Moo Shu Vegetables in Mandarin pancakes available in supermarkets and specialty stores or use thin flour tortillas. Place tofu in medium bowl and toss with rice flour; set aside. In 10-inch nonstick skillet, heat 1 teaspoon oil over medium-high heat. Pour in egg and tilt pan to form thin omelet. Cook until set, about 30 seconds. Gently turn over and cook until lightly brown on other side, a few seconds. Remove from heat and let cool slightly. Roll omelet up into cylinder and cut crosswise into thin strips. Set aside. Heat remaining oil over medium-high heat in same skillet and stir-fry garlic and red pepper flakes until fragrant, about 20 seconds. Add tofu and stir-fry until lightly golden, about 3 minutes. (It will break up a little; this is fine.) Add green onions, water chestnuts, bamboo shoots and bell pepper; stir-fry 1 minute. Add egg strips and sprouts and stir-fry briefly. Add hoisin, broth and sesame oil and stir-fry until liquid is almost evaporated, about 1 minute. Transfer to serving bowl and serve with warmed pancakes or tortillas with hoisin sauce on side. Diners should scoop about 1/2 cup of tofu mixture onto pancake or tortilla, garnish with hoisin and roll up like a burrito. Makes 8 servings. Per Serving: 113 Cal.; 5g Prot.; 3g Fat; 18g Carb.; Chol.; 27mg Sod.; 2g Fiber. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * New-Fashioned Pot Pie Recipe By : www.vegetariantimes.com 4/99 Serving Size : 6 Preparation Time :0:00 Categories : Soyfoods Main Dishes, Vegetarian Pies And Pastry Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon safflower oil 1 small onion -- chopped 1 medium carrot -- peeled and diced 1 pound extra-firm tofu -- well-drained and cut into 1/2-inch chunks 1/2 cup frozen and thawed green peas 1/4 cup chopped walnuts 1 tablespoon minced fresh parsley 2 cups vegetable stock 1 tablespoon wheat-free tamari 4 teaspoons dried thyme Salt and freshly ground black pepper -- to taste 2 tablespoons cornstarch dissolved in 2 Tbs. water ***CRUST*** 1 cup soy flour 1/2 cup rice flour 1/2 cup potato starch flour 1 teaspoon baking powder 1/2 teaspoon salt 1/4 cup safflower oil 1/4 cup cold water This is a great wheat-free version of pot pie, so it's great for people with wheat allergies. In this recipe, a combination of soy, rice and potato starch flours are used in the crust; cornstarch replaces wheat flour as the thickener in the filling; and wheat-free tamari is used as a seasoning. If you're allergic to corn as well as wheat, use 1/4 cup mashed potatoes to replace the cornstarch mixture. Preheat oven to 350 degrees. In small skillet, heat oil over medium-high heat. Add onion and carrot and cook, stirring often, until softened, about 5 minutes. In 1 1/2 quart casserole, combine tofu, onion-carrot mixture, peas, walnuts and parsley. In medium saucepan, combine stock, tamari, thyme, salt and pepper. Bring to a boil over high heat. Reduce heat to low, whisk in cornstarch mixture and cook, whisking constantly until thickened, about 1 minute. Pour sauce over tofu and vegetables in casserole. Stir well to coat with sauce; set aside. Crust: In food processor, combine flours, baking powder, salt and oil and process until mixture resembles coarse crumbs. With motor running, slowly add water through feed tube and process until dough forms a ball. Turn dough out onto a lightly floured surface and roll into shape of casserole dish. Carefully place crust over casserole, crimping edges. Bake until crust is lightly browned, about 45 minutes. Serve warm. Makes 6 servings. Per Serving: 178 Cal.; 7g Prot.; 8g Fat; 23g Carb.; 0 Chol.; 344mg Sod.; 4g Fiber. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oven-Crisp Tofu Sticks With Ketchup Sauce Recipe By : www.vegetariantimes.com 4/99 Serving Size : 6 Preparation Time :0:00 Categories : Soyfoods Main Dishes, Vegetarian Sauces And Marinades Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***SAUCE*** 3/4 cup water 1/4 cup tomato paste 2 tablespoons maple syrup 2 tablespoons lemon juice 1/2 teaspoon fresh ginger root -- minced 1 tablespoon minced fresh parsley 1 pinch cayenne pepper Salt to taste ***TOFU*** 1/3 cup fine cracker crumbs 2 tablespoons cornmeal 1 1/2 tablespoons seasoning mix of choice (Cajun or Creole or fajita or lemonpepper etc.) 1/2 teaspoon chili powder 1/4 teaspoon salt 24 ounces firm Chinese-style water-packed tofu -- or extra-firm (Two 12-oz. blocks) drained and wrapped in paper towels for 15 minutes Olive oil for spraying To save time, use bottled ketchup. Sauce: Whisk together water, tomato paste, maple syrup, lemon juice and ginger in small saucepan. Bring to boil, stirring constantly. Cook 1 minute; let cool. Add parsley, cayenne and salt. Tofu: Preheat oven 375 degrees. In shallow bowl, mix together cracker crumbs, cornmeal, seasoning, chili powder and salt. Set aside. Lightly oil large wire cake or cookie cooling rack. Remove paper towels from tofu; cut each block into 12 sticks about 3 inches long and 3/4 inch thick. Dredge each stick in crumb mixture; place on wire rack. Spray lightly with oil. Place rack in oven; bake until crisp and brown, about 35 to 40 minutes. Serve warm drizzled with sauce or with sauce on side for dipping. Make 6 servings of 4 sticks each. Per 4 Stick without Sauce: 94 Cal.; 10g Prot.; 3g Fat; 8g Carb.; 0 Chol.; 210mg Sod.; 1g Fiber. Per Tablespoon of Sauce: 10 Cal.; 0 Prot.; 0 Fat; 3g Carb.; 0 Chol.; 10mg Sod.; 0 Fiber. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Scrambled Tofu Florentine Recipe By : www.vegetariantimes.com 4/99 Serving Size : 1 Preparation Time :0:00 Categories : Soyfoods Main Dishes, Vegetarian Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon safflower oil 1/4 cup chopped onion 1 pound firm tofu -- pressed drained and crumbled 1/8 teaspoon turmeric Salt and freshly ground black pepper -- to taste 1 cup cooked fresh spinach leaves -- squeezed dry 1/4 cup shredded soy mozzarella 1 tablespoon minced fresh parsley This dish makes a hearty meal any time of day. For a special treat, serve with home-fried potatoes and soy " sausage. " In large skillet, heat oil over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Add tofu, sprinkle with turmeric, salt and pepper. Cook, stirring occasionally, until tofu is heated through and liquid is absorbed, 3 to 5 minutes. Add spinach and stir to mix. To serve, divide mixture among 4 serving plates and pat into an omelet-shaped crescent with spatula. Sprinkle top of each serving with soy mozzarella and parsley. Serve hot. Makes 4 servings. Per Serving: 157 Cal.; 13g Prot.; 10g Fat; 7g Carb.; 0 Chol.; 109mg Sod.; 2g Fiber. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - schuller Quote Link to comment Share on other sites More sharing options...
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