Guest guest Posted March 26, 2002 Report Share Posted March 26, 2002 In a message dated 3/26/02 3:39:34 AM Pacific Standard Time, naturalist_44240 writes: << If you are craving good old American meat loaf, you are in for a treat. This simple recipe is amazingly good, either hot or cold, and mak >> I just made that last week!! It was in an old tofu cookbook I've had forever and have been making it for years. It is my favorite tofu meatloaf!!! Yes, it's really good, and I often eat it smothered in a homemade vegetarian mushroom gravy I make. Gloria Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 26, 2002 Report Share Posted March 26, 2002 I snatched this recipe from a recipe group (gosh I hope it wasn't here!) a couple months ago and finally got around to trying it last night. It is really very good, so I thought I'd pass it on. Here it is, exactly as I copied it: Savory Tofu Dinner Loaf Recipe By : The (Almost) No-Fat Cookbook, Bryanna Clark Grogan, p. 105 Serving Size : 6 Preparation Time :0:00 Categories : *No Fat Cookbook Main Dishes, Vegetarian Soyfoods Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup fresh whole wheat bread crumbs 1/3 cup water 2 cups onion -- minced (2 large onions) 2 large garlic clove -- minced 1 1/2 pounds frozen reduced-fat firm tofu OR medium-firm regular tofu thawed and squeezed and crumbled 1/4 cup soy sauce 1/2 tablespoon tomato paste OR 1 Tbsp. ketchup 1/2 teaspoon dried basil 1/2 teaspoon sage 1/2 teaspoon oregano 1/4 teaspoon dried thyme 1/4 teaspoon dried savory 1 teaspoon Kitchen Bouquet -- optional, for color pepper -- to taste 1/4 cup instant gluten flour -- (vital wheat gluten) OR 1/3 cup whole wheat flour. Serves 6 If you are craving good old American meat loaf, you are in for a treat. This simple recipe is amazingly good, either hot or cold, and makes delicious sandwiches. It can be doubled and you can try different seasonings according to your taste. In a large bowl, mix: bread crumbs and water. In a large, lightly oiled or non-stick skillet, steam-fry: onion and garlic. When the onions are very soft and beginning to brown, they are ready. This is very important to the taste and texture of the dish, so don't under-cook them. Add the onions to the bread crumbs along with tofu, soy sauce, tomato paste and herbs. Mix well and allow the mixture to cool (you can speed this up by placing it in the freezer for a few minutes). Preheat the oven to 350F. When the mixture is cool, add gluten flour. Mix well and pat the mixture into a lightly-greased or non-stick, 9- inch round cake or pie pan. If you like, spread the top with a thin layer of ketchup. Bake for 30 minutes, then let sit for 10-15 minutes before cutting into wedges. Per serving: Calories: 169, Protein: 19 gm., Carbohydrates: 15 gm., Fat 4 gm. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 26, 2002 Report Share Posted March 26, 2002 This is our favorite and only one we use also. Actually I really like the whole book, I have used it so much that the book is starting to fall apart. We also use the yeast gravy out of that book. We call it " Neat loaf " . At 11:27 AM 3/26/2002 -0500, you wrote: In a message dated 3/26/02 3:39:34 AM Pacific Standard Time, naturalist_44240 writes: << If you are craving good old American meat loaf, you are in for a treat. This simple recipe is amazingly good, either hot or cold, and mak >> I just made that last week!! It was in an old tofu cookbook I've had forever and have been making it for years. It is my favorite tofu meatloaf!!! Yes, it's really good, and I often eat it smothered in a homemade vegetarian mushroom gravy I make. Gloria ChrisG wife to Larry -15yrs. , Mom to Zak & Jay, 8 & 7 yrs. All residing in Michigan " All television is educational television. The question is: what is it teaching? " - Nicholas Johnson The kindest way to make chicken soup is to leave out the chicken. -Alan Harris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 26, 2002 Report Share Posted March 26, 2002 Would you mind putting more of the recipes in that book on this site. Looking for more delicious recipes. Chris Gambino <ChrisG212 wrote: > > > >This is our favorite and only one we use also. Actually I really >like the whole book, I have used it so much >that the book is starting to fall apart. We also use the yeast >gravy out of that book. We call it " Neat loaf " . > > > > >At 11:27 AM 3/26/2002 -0500, you wrote: >In a message dated 3/26/02 >3:39:34 AM Pacific Standard Time, >naturalist_44240 writes: > ><< If you are craving good old American meat loaf, you are in for a > >treat. >This simple recipe is amazingly good, either hot or cold, and mak >>> > >I just made that last week!! It was in an old tofu cookbook I've had >forever >and have been making it for years. It is my favorite tofu meatloaf!!! >Yes, >it's really good, and I often eat it smothered in a homemade vegetarian > >mushroom gravy I make. > >Gloria > > > >ChrisG >wife to Larry -15yrs. , Mom to Zak & Jay, 8 & 7 yrs. >All residing in Michigan > " All television is educational television. The question >is: what is it teaching? " >- Nicholas Johnson >The kindest way to make chicken >soup is to leave out the chicken. >-Alan Harris > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 26, 2002 Report Share Posted March 26, 2002 Here a are a few, a couple are not from that book, but are from Bryanna so I will assume they are good. I couldn't find the great chili recipe. These are the one we use often:Creamy Pasta Sauce Yeast Gravy Oven-Fried Breast Of Tofu * Exported from MasterCook * Yeast Gravy Recipe By :The (Almost) Not Fat Cookbook, by Grogan, page 42 Serving Size : 10 Preparation Time :0:00 Categories : *No Fat Cookbook Fatfree Sauces And Marinades Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup unbleached flour -- OR whole wheat pastry flour 2 1/2 cups water 1/3 cup nutritional yeast flakes 2 tablespoons soy sauce 1/2 teaspoon salt Makes about 2 1/2 cups. There are many variations of this recipe, but this is my standard, fat-free take on it, and very popular it is! It's excellent on potatoes, rice, tofu, seitan, biscuits, and much, much more. Whisk flour in a heavy saucepan over high heat. When the flour smells toasty, remove from the heat and whisk in the remaining ingredients. Place over high heat again, and stir until it thickens and comes to a boil. Reduce the heat and cook for 2-5 minutes. This keeps well in the refrigerator for a week. It will thicken up when chilled, so you'll probably have to add a bit of water when reheating. For variety, try making this with Browned Flour (see separate recipe), substitute dry white or red wine or mushroom cooking or soaking liquid for half the water, or add fresh or dried chopped herbs, steam-fried mushrooms, steam-fried onions, crumbled Fat-Free " Sausage, " ground seitan, crushed fresh garlic, or 1/4 tsp. garlic granules. For a giblet-style gravy, add 1 cup chopped seitan or prepared textured vegetable protein chunks. - - - - - - - - - - - - - - - - - - - Per serving: 39 Calories (kcal); trace Total Fat; (0% calories from fat); 5g Protein; 6g Carbohydrate; 0mg Cholesterol; 314mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates BRYANNA'S HEART-HEALTHY VEGAN POUND CAKE By Bryanna Clark Grogan Makes one 8 tube cake or one 8 and 1/2 " x4 aand 1/2 loaf 1/4 c. olive oil 1 and 1/4 c. granulated light unbleached or white beet sugar DRYMIX: 1 and 3/4 c. white cake and pastry flour (can be unbleached, organic) 2 T. oat bran 2 T. wheat germ 2 tsp. Baking powder 3/4 tsp. Salt WET MIX: 12.3 oz. Box firm or extra-firm SILKEN tofu 1/4 c. soymilk 2 T. Energ egg replacer powder 1 T. vanilla 1-2 tsp. Grated lemon zest OR 1/2 tsp. Pure almond or lemon extract pinch mace or nutmeg Preheat oven to 325 degrees F. Grease and flour an 8 tube pan (preferably with a removable bottom) or 8 and 1/2x4 and 1/2 loaf pan. Sift together the dry ingredients and set aside. Process the Wet Mix ingredients in a blender or food processor until very smooth. In a medium bowl, mix the sugar and olive oil with an electric mixer for about 3 mnutes. Add the Wet Mix and beat briefly to mix. Fold the Dry Mix into the Wet Mix/oil-sugar blend with a wooden spoon or a spatula just until you can't see the flour anymore, then beat with the electric mixer for about 7 seconds no more (or it will be tough). Scrape the batter into the prepare pan and bake in the center of the oven 50 minutes for the tube pan, 1 hour for the loaf, or until the top is golden and it tests done with a cake tester. Cool in pan on rack for 10 minutes, then carefully remove from pan to rack. Cover with a clean tea towel while it cools, to keep the outside from forming a crust. Slice thinly to serve. BRYANNA'S PILAF serves 6-8 Pilaf is a Middle Eastern term for a flavored rice mixture. If you prefer, you can use all bulgur wheat (and use 4 c. broth), or all rice (and use 3 c. broth), instead of a mixture. 1 large onion, chopped 1 c. celery, chopped 1 c. bulgur wheat 1 c. converted or basmati rice, or quick-cooking brown rice 1 tsp. dried rosemary, crushed, or dried thyme or oregano OPTIONAL: 1/4 c. minced fresh parsley 3 and 1/2 c. vegetarian broth salt to taste In a large saucepan with a tight lid (nonstick or lightly oiled), steam-fry the onion and celery until the onion starts to soften. Add the bulgur, rice, rosemary, and curry powder, and stir-fry for a minute. Add the broth (and a bit of salt, if it's needed), bring to a boil, then turn down and cook on low, covered, for 20 minutes. Let stand for 5 minutes. Fluff with a fork before serving. VARIATIONS: Add a chopped or shredded carrot or 1/4 lb. chopped mushrooms to the vegetables when you steam-fry them. Add a couple of tablespoons of roasted sesame seeds, if you like. You can add bits of chopped seitan, vegetarian " sausage " , or other meat replacement for a more substantial dish. Other additions might be: minced garlic; a cup of frozen whole small green beans, broken and thawed; a cup of cubed or grated summer squash; a cup of corn kernels; some chopped red or green bell pepper; a cup of chopped broccoli or other vegetables; or a mixture of vegetables; a chopped apple, with 1/2 tsp. cinnamon. For Greek-style pilaf, add 4 whole cloves to the rice, and you can use some white wine as part of the liquid. BRYANNA'S CRISPY TOFU WITH SWEET AND SOUR SAUCE Serves 4 This Cantonese recipe is more traditional than the pineapple version , but they are both delicious. about 2-3 c. deep-fried (batter-fried0 tofu squares Vegetables: 1 T. oil 1 large onion, cut into 6ths, layers separated 1 large red bell pepper, seeded and cut into 1' squares 1/2 c. sliced water chestnuts (preferably fresh) OR 1 large stalk celery, sliced 1/4 " thick 1/4 c. frozen petit pois (baby peas) thawed in hot water and drained 1 tsp. grated fresh ginger 1 clove garlic, chopped Cooking Sauce: 3 T. tomato sauce (or 1 and 1/2 T. EACH water and tomato paste) 2 T. cider, rice, or white wine vinegar 2 T. light unbleached sugar 1 T. light soy sauce 1 T. dry sherry 3/4 c. water Thickener: 1 T. cornstarch dissolved in 2 T. cold water Heat a large wok or heavy skillet over high heat. When it's very hot, add the oil. When the oil is hot, add the onion, pepper, garlic, and ginger. Stir-fry until the onion starts to turn translucent, adding a few drops of water, if necessary to keep from sticking. Add the water chestnuts or celery and the peas, along with the Cooking sauce. Bring this to a boil, then stir in the thickener. Stir until it thickens and quickly add the fried tofu. Stir well and serve immediately. BRYANNA'S CHINESE BATTER FOR DEEP-FRIED FOODS This doesn't look like a very large amount, but it's thin, so it goes a long way. The Chinese prefer a starch batter over a flour batter for it's crunchy result. 1/2 T. powdered egg replacer 1/4 c. cold water 2 T. cornstarch or water chestnut flour (you can get water chestnut flour in Asian stores and it makes a very crunchy coating) 1/2 tsp. salt 1/2 tsp. baking powder 1/2 tsp. powdered ginger In a small, deep bowl, beat the egg replacer and water until it's quite frothy. Stir in the remaining ingredients. VARIATIONS: You can add a clove of crushed garlic or a pinch of garlic granules; a bit of 5-spice powder; or 1/2 T. dulse or nori flakes, which give a " seafood " flavor. BATTER-FRYING You can batter-fry many vegetarian foods, but particularly good are small fresh mushrooms (including shiitakes and wild mushrooms), textured soy protein chunks, strips of tofu and seitan (, and strips of unpeeled small Asian eggplant or peeled large Western eggplant that have been salted, left to drain for 30 minutes, then washed well and dried well. All of these foods can then be added right at the end of a stir-fry instead of fried meat, chicken or seafood, or served with a sauce or dip as an appetizer. Cut the food into whatever size you like. Make sure the food is as dry as possible. If it's quite juicy, you might like to coat it with plain flour first so that the batter clings to it better. Use a frying temperature of 350 to 375 degrees F. and don't crowd the pan or wok. * Exported from MasterCook * Oven-Fried Breast Of Tofu Recipe By : " The Almost No-fat cookbook " by Bryanna Clark Grogan Serving Size : 1 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Soyfoods Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups water 1/4 cup soy sauce 3 tablespoons nutritional yeast flakes 2 teaspoons crumbled sage leaves -- or 1 tsp. powdered -- sage 1/2 teaspoon dried rosemary 1/2 teaspoon dried thyme 1/2 teaspoon onion powder 2 pounds reduced-fat -- firm or medium-firm -- regular tofu 1 cup Seasoned Flour ***SEASONED FLOUR*** 2 cups whole wheat flour or other grain flour 1/4 cup nutritional yeast flakes 1 teaspoon salt 1 teaspoon onion powder -- (opt.) pepper to taste see directions I fry the slices after marinating in a lightly oiled non-stick pan, without the seasoning flour and eat hot or cold, delicious either way. Prepare Breast of Tofu Marinade by combining in a 2-quart bowl: water, soy sauce, nutritional yeast flakes, crumbled sage leaves, or powdered sage, dried rosemary, dried thyme, onion powder. Instead of all or some of the traditional " poultry seasonings " (thyme, sage, rosemary, etc.), use cumin, coriander, basil, oregano, or whatever herbs are suitable for the dish you are making. For spicy Breast of Tofu, add as much Louisiana-style hot sauce to the marinade as you like. Rinse, drain and squeeze liquid from tofu that has been frozen. Cut into 1/2-inch thick slices. Marinade the tofu slices for as little as a few hours or as long as a few days(in the refrigerator). Turn the slices or spoon over the marinade from time to time, or store in a tightly lidded container, and shake. To cook, preheat the oven to 400 degrees, and coat the tofu slices in flour, following Lay the slices in single layers, not touching, on two lightly greased, dark-colored cookie sheets (the tofu won't brown properly on shiny aluminum sheets). Bake until the bottoms are golden, about 15 minutes. Turn the pieces over and bake until the other sides are golden, about 15 minutes more. Use immediately or cool on racks and refrigerate. The slices will keep well wrapped in the refrigerator for several days. Cold Breast of Tofu slices can be used as a sandwich " meat. " Try them diced and mixed with celery and Tofu mayonnaise, for an excellent sandwich filling or hearty salad to serve on lettuce leaves. Serve hot slices topped with any sauce suitable for chicken or veal. Use in your favorite casseroles , or slivered in a chef's salad instead of chicken. Seasoned Flour Mix together: 2 cups whole wheat flour or other grain flour 1/4 cup nutritional yeast flakes 1 tsp. salt 1 tsp. onion powder(opt.) pepper to taste Store in tightly covered container in the refrigerator. Creamy Pasta Sauce (like alfredo sauce, only better) Combine in a blender: 1 1/2 cups cold water 1 (10.5 oz). pkg. extra-firm silken tofu, or 1/2 lb. firm regular tofu 1/4 cup dry white wine or 3 Tbsp. water+1 Tbsp. balsamic vinegar or lemon juice 1/3 cup nutritional yeast flakes 2 Tbsp. corn starch 1 1/2 Tbsp. chicken-style broth pwd. 2 tsp. salt 2 tsp. garlic granules When smooth, add and blend again: 1 1/2 cups hot or boiling water Pour into a heavy saucepan, and stir over high heat constantly until it comes to a boil. Turn down and simmer on low for a few minutes. Makes about 4 1/2 cups ( enough for about 2 lbs. pasta ) Again we all like this recipe. I sometimes add fresh spinach to the last few minutes of cooking for some added interest and nutritional value. Also it seems alittle to thin maybe only add 1 cup of the hot/boiling water, and see if that works. Again, this is from the No-fat cookbook by bryanna clark grogan At 05:00 PM 3/26/2002 -0800, you wrote: Would you mind putting more of the recipes in that book on this site. Looking for more delicious recipes. Chris Gambino <ChrisG212 wrote: Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 27, 2002 Report Share Posted March 27, 2002 Thank you so much. Chris Gambino <ChrisG212 wrote: > > > >Here a are a few, a couple are not from that book, but are from Bryanna >so I will assume they are good. I couldn't find the great >chili recipe. > >These are the one we use often:Creamy >Pasta Sauce Yeast Gravy Oven-Fried >Breast Of Tofu > >* Exported from MasterCook * > > >Yeast Gravy > >Recipe By :The (Almost) Not Fat Cookbook, >by Grogan, page 42 >Serving Size : 10 Preparation Time :0:00 >Categories : *No Fat >Cookbook >Fatfree > >Sauces And Marinades > > Amount Measure >Ingredient -- Preparation Method >-------- ------------ -------------------------------- > >1/3 cup >unbleached flour -- OR whole wheat pastry flour > 2 1/2 >cups water > >1/3 cup > >nutritional yeast flakes > 2 tablespoons soy >sauce > 1/2 teaspoon >salt > >Makes about 2 1/2 cups. > >There are many variations of this recipe, but this is my standard, >fat-free >take on it, and very popular it is! It's excellent on potatoes, >rice, >tofu, seitan, biscuits, and much, much more. > >Whisk flour in a heavy saucepan over high heat. When the flour >smells toasty, remove from the heat and whisk in the remaining >ingredients. > >Place over high heat again, and stir until it thickens and comes to a >boil. Reduce the heat and cook for 2-5 minutes. > >This keeps well in the refrigerator for a week. It will thicken up >when chilled, so you'll probably have to add a bit of water when >reheating. For variety, try making this with Browned Flour (see >separate recipe), substitute dry white or red wine or mushroom cooking or >soaking liquid for half the water, or add fresh or dried chopped herbs, >steam-fried mushrooms, >steam-fried onions, crumbled Fat-Free " Sausage, " ground seitan, >crushed fresh garlic, or 1/4 tsp. garlic granules. For a >giblet-style gravy, add 1 cup chopped seitan or prepared textured >vegetable protein chunks. > > > > >- - - - - - - - - - - - - - - - - - - > >Per serving: 39 Calories (kcal); trace Total Fat; (0% calories from fat); >5g Protein; 6g Carbohydrate; 0mg Cholesterol; 314mg Sodium >Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 >Fat; 0 Other Carbohydrates > > > > > >BRYANNA'S HEART-HEALTHY VEGAN POUND CAKE >By Bryanna Clark Grogan > >Makes one 8 tube cake or one 8 and 1/2 " x4 aand 1/2 loaf >1/4 c. olive oil >1 and 1/4 c. granulated light unbleached or white beet sugar > >DRYMIX: >1 and 3/4 c. white cake and pastry flour (can be unbleached, >organic) >2 T. oat bran >2 T. wheat germ >2 tsp. Baking powder >3/4 tsp. Salt > >WET MIX: >12.3 oz. Box firm or extra-firm SILKEN tofu >1/4 c. soymilk >2 T. Energ egg replacer powder >1 T. vanilla >1-2 tsp. Grated lemon zest OR 1/2 tsp. Pure almond or lemon extract >pinch mace or nutmeg > > > >Preheat oven to 325 degrees F. Grease and flour an 8 tube pan (preferably >with a removable bottom) or 8 and 1/2x4 and 1/2 loaf pan. >Sift together the dry ingredients and set aside. Process the Wet Mix >ingredients in a blender or food processor until very smooth. In a medium >bowl, mix the sugar and olive oil with an electric mixer for about 3 >mnutes. Add the Wet Mix and beat briefly to mix. Fold the Dry Mix into >the Wet Mix/oil-sugar blend with a wooden spoon or a spatula just until >you can't see the flour anymore, then beat with the electric mixer for >about 7 seconds no more (or it will be tough). Scrape the batter into the >prepare pan and bake in the center of the oven 50 minutes for the tube >pan, 1 hour for the loaf, or until the top is golden and it tests done >with a cake tester. > >Cool in pan on rack for 10 minutes, then carefully remove from pan to >rack. Cover with a clean tea towel while it cools, to keep the outside >from forming a crust. Slice thinly to serve. > > > > > >BRYANNA'S PILAF serves 6-8 > >Pilaf is a Middle Eastern term for a flavored rice mixture. If you >prefer, you >can use all bulgur wheat (and use 4 c. broth), or all rice (and use 3 >c. >broth), >instead of a mixture. > >1 large onion, chopped >1 c. celery, chopped >1 c. bulgur wheat >1 c. converted or basmati rice, or quick-cooking brown rice >1 tsp. dried rosemary, crushed, or dried thyme or oregano >OPTIONAL: >1/4 c. minced fresh parsley >3 and 1/2 c. vegetarian broth >salt to taste > >In a large saucepan with a tight lid (nonstick or lightly oiled), >steam-fry the >onion and celery until the onion starts to soften. Add the bulgur, >rice, >rosemary, and curry powder, and stir-fry for a minute. Add the broth >(and >a bit >of salt, if it's needed), bring to a boil, then turn down and cook >on >low, >covered, for 20 minutes. Let stand for 5 minutes. Fluff with a fork >before >serving. > >VARIATIONS: Add a chopped or shredded carrot or 1/4 lb. chopped >mushrooms >to the >vegetables when you steam-fry them. Add a couple of tablespoons of >roasted >sesame seeds, if you like. > >You can add bits of chopped seitan, vegetarian " sausage " , >or >other meat >replacement for a more substantial dish. Other additions might be: >minced >garlic; a cup of frozen whole small green beans, broken and thawed; a >cup >of >cubed or grated summer squash; a cup of corn kernels; some chopped red >or >green >bell pepper; a cup of chopped broccoli or other vegetables; or a >mixture >of >vegetables; a chopped apple, with 1/2 tsp. cinnamon. > >For Greek-style pilaf, >add 4 whole cloves to the rice, and you can use some white wine as >part >of the >liquid. > > > > >BRYANNA'S CRISPY TOFU WITH SWEET AND SOUR SAUCE Serves 4 >This Cantonese recipe is more traditional than the pineapple version , >but they are both delicious. > >about 2-3 c. deep-fried (batter-fried0 tofu squares >Vegetables: >1 T. oil >1 large onion, cut into 6ths, layers separated >1 large red bell pepper, seeded and cut into 1' squares >1/2 c. sliced water chestnuts (preferably fresh) OR 1 large stalk celery, >sliced 1/4 " thick >1/4 c. frozen petit pois (baby peas) thawed in hot water and drained > >1 tsp. grated fresh ginger >1 clove garlic, chopped >Cooking Sauce: >3 T. tomato sauce (or 1 and 1/2 T. EACH water and tomato paste) >2 T. cider, rice, or white wine vinegar >2 T. light unbleached sugar >1 T. light soy sauce >1 T. dry sherry >3/4 c. water >Thickener: >1 T. cornstarch dissolved in 2 T. cold water >Heat a large wok or heavy skillet over high heat. When it's very hot, add >the oil. When the oil is hot, add the onion, pepper, garlic, and ginger. >Stir-fry until the onion starts to turn translucent, adding a few drops >of water, if necessary to keep from sticking. Add the water chestnuts or >celery and the peas, along with the Cooking sauce. Bring this to a boil, >then stir in the thickener. Stir until it thickens and quickly add the >fried tofu. Stir well and serve immediately. >BRYANNA'S CHINESE BATTER FOR DEEP-FRIED FOODS >This doesn't look like a very large amount, but it's thin, so it goes a >long way. The Chinese prefer a starch batter over a flour batter for it's >crunchy result. >1/2 T. powdered egg replacer >1/4 c. cold water >2 T. cornstarch or water chestnut flour (you can get water chestnut flour >in Asian stores and it makes a very crunchy coating) >1/2 tsp. salt >1/2 tsp. baking powder >1/2 tsp. powdered ginger >In a small, deep bowl, beat the egg replacer and water until it's quite >frothy. Stir in the remaining ingredients. > >VARIATIONS: You can add a clove of crushed garlic or a pinch of garlic >granules; a bit of 5-spice powder; or 1/2 T. dulse or nori flakes, which >give a " seafood " flavor. >BATTER-FRYING >You can batter-fry many vegetarian foods, but particularly good are small >fresh mushrooms (including shiitakes and wild mushrooms), textured soy >protein chunks, strips of tofu and seitan (, and strips of unpeeled small >Asian eggplant or peeled large Western eggplant that have been salted, >left to drain for 30 minutes, then washed well and dried well. All of >these foods can then be added right at the end of a stir-fry instead of >fried meat, chicken or seafood, or served with a sauce or dip as an >appetizer. >Cut the food into whatever size you like. Make sure the food is as dry as >possible. If it's quite juicy, you might like to coat it with plain flour >first so that the batter clings to it better. Use a frying temperature of >350 to 375 degrees F. and don't crowd the pan or wok. > > > > > > > >* Exported from MasterCook * >Oven-Fried Breast Of Tofu >Recipe By : " The Almost No-fat cookbook " by Bryanna Clark >Grogan >Serving Size : 1 Preparation Time :0:00 >Categories : Main Dishes, Vegetarian Soyfoods >Vegan >Amount Measure Ingredient -- Preparation Method >-------- ------------ -------------------------------- >1 1/2 cups water >1/4 cup soy sauce >3 tablespoons nutritional yeast flakes >2 teaspoons crumbled sage leaves -- or 1 tsp. powdered >-- sage >1/2 teaspoon dried rosemary >1/2 teaspoon dried thyme >1/2 teaspoon onion powder >2 pounds reduced-fat -- firm or medium-firm >-- regular tofu >1 cup Seasoned Flour >***SEASONED FLOUR*** >2 cups whole wheat flour or other grain flour >1/4 cup nutritional yeast flakes >1 teaspoon salt >1 teaspoon onion powder -- (opt.) >pepper to taste see directions > >I fry the slices after marinating in a lightly oiled non-stick pan, >without the seasoning flour and eat hot or cold, delicious either way. > > >Prepare Breast of Tofu Marinade by combining in a 2-quart bowl: water, >soy sauce, nutritional yeast flakes, crumbled sage leaves, or powdered >sage, dried rosemary, dried thyme, onion powder. >Instead of all or some of the traditional " poultry seasonings " >(thyme, sage, rosemary, etc.), use cumin, coriander, basil, oregano, or >whatever herbs are suitable for the dish you are making. For spicy Breast >of Tofu, add as much Louisiana-style hot sauce to the marinade as you >like. >Rinse, drain and squeeze liquid from tofu that has been frozen. Cut into >1/2-inch thick slices. >Marinade the tofu slices for as little as a few hours or as long as a few >days(in the refrigerator). Turn the slices or spoon over the marinade >from time to time, or store in a tightly lidded container, and shake. > >To cook, preheat the oven to 400 degrees, and coat the tofu slices in >flour, following >Lay the slices in single layers, not touching, on two lightly greased, >dark-colored cookie sheets (the tofu won't brown properly on shiny >aluminum sheets). Bake until the bottoms are golden, about 15 minutes. >Turn the pieces over and bake until the other sides are golden, about 15 >minutes more. Use immediately or cool on racks and refrigerate. >The slices will keep well wrapped in the refrigerator for several days. >Cold Breast of Tofu slices can be used as a sandwich " meat. " >Try them diced and mixed with celery and Tofu mayonnaise, for an >excellent sandwich filling or hearty salad to serve on lettuce leaves. >Serve hot slices topped with any sauce suitable for chicken or veal. Use >in your favorite casseroles , or slivered in a chef's salad instead of >chicken. >Seasoned Flour Mix together: 2 cups whole wheat flour or other grain >flour 1/4 cup nutritional yeast flakes 1 tsp. salt 1 tsp. onion >powder(opt.) pepper to taste Store in tightly covered container in the >refrigerator. > > > > > >Creamy Pasta Sauce > >(like alfredo sauce, only >better) > > >Combine in a blender: >1 1/2 cups cold water >1 (10.5 oz). pkg. extra-firm silken tofu, or 1/2 lb. firm regular >tofu >1/4 cup dry white wine or 3 Tbsp. water+1 Tbsp. balsamic vinegar or lemon >juice >1/3 cup nutritional yeast flakes >2 Tbsp. corn starch >1 1/2 Tbsp. chicken-style broth pwd. >2 tsp. salt >2 tsp. garlic granules > >When smooth, add and blend >again: >1 1/2 cups hot or boiling >water > >Pour into a heavy saucepan, >and stir over high heat constantly until it comes to a boil. Turn >down and simmer on low for a few minutes. Makes about 4 1/2 >cups ( enough for about 2 lbs. pasta ) > > > >Again we all like this recipe. I sometimes add fresh spinach to the >last few minutes of cooking for some added interest and nutritional >value. Also it seems alittle to thin maybe only add 1 cup of >the hot/boiling water, and see if that works. Again, this is >from the No-fat cookbook by bryanna clark grogan > > > > > > > > > > >At 05:00 PM 3/26/2002 -0800, you wrote: >Would you mind putting more of >the recipes in that book on this site. Looking for more delicious >recipes. > >Chris Gambino <ChrisG212 wrote: > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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