Re: Soy Recipies

[Guest guest]

Hi ,

I'll be happy to share my recipes. One comes from an old recipe book

from the 70's and the other I made up myself.

Tofu-rice casserole

1 cup short grain brown rice (I use organic.)

1 yellow onion, sliced

6 or more garlic cloves, sliced

Butter (or olive oil)

1 tub firm tofu, diced into 1/2 " cubes (I use organic from Trader

Joe's. Theirs is the freshest.)

1 cup extra sharp cheddar cheese (or more, depending on how much you like)

1 cup milk (or soy milk)

1 tsp sea salt

cayenne pepper

Cook the rice in 2 cups of water until the water is gone. Sauté the

onions and garlic in butter until starting to look transparent. Move

the onions mixture to the side of the frying pan, and sauté the tofu,

adding more butter if needed. When the tofu is browned a bit, mix

with the onions and garlic. Add the cooked rice to the frying pan,

and season with salt and cayenne, to taste. Pour the mixture into a

casserole dish, mixing in the milk and topping with grated or sliced

cheddar cheese. Bake at 350 degrees until cheese is slightly browned.

To speed it up, you can broil briefly to brown the cheese.

Prepare to be addicted.

Angel Hair Terror

Cooked angel hair pasta (I use about 1/2 package.)

1 tub firm tofu, diced into 1/2 " cubes

Several cloves of garlic, sliced (We like a LOT, often half a bulb.)

1/2 jar of sundried tomatoes julienne in olive oil (from Trader Joe's)

1 small can of sliced black olives

4-6 zuchinni (A mixture of green and yellow is nice.)

Olive oil or butter for sautéing (I usually use olive oil or a

combination.)

Sauté the tofu and garlic in the olive oil or butter. Add zuchinni,

then olives and sundried tomatoes. Sauté on medium heat until all

veggies are soft and even slightly browned. Serve atop the angel hair.

If you use a whole jar of sundried tomatoes, it's really terror-iffic.

I just love the various colors in this, and it's soooo yummy.

Just a note: we view these dishes as TREATS. They're heavy in

grains and soy, and even the olive oil is something I don't like to

use very often.

I'd love to hear from anyone who substitutes VCO for these dishes. We

haven't tried it and I'm curious.

Cheers and Happy Thanksgiving!

(Turkey loving) nah

>

> nah,

> Oooo, both those dishes sound soooo " Yummy " !!!

> Would you be so kind as to share the recipies?

> And what would be a good substitution for tofu?

> Do tell..........................................................

>  

i

[Guest guest]

Sorry, I forgot one of the most important things about this dish. The

herbs! If I have it on hand, I'll add a good handful of fresh basil

to the sauté mixture, along with a little rosemary. Or, sometimes

I'll use rosemary, tarragon and oregano from my garden.

Also, we serve it with grated Parmesan on top.

As for a substitute for tofu, I don't know. If you don't want the

tofu, maybe serve this as a side dish with your steak. Even minus

the pasta.

Cheers and Happy Thanksgiving!

nah

>

>

> Angel Hair Terror

>

> Cooked angel hair pasta (I use about 1/2 package.)

> 1 tub firm tofu, diced into 1/2 " cubes

> Several cloves of garlic, sliced (We like a LOT, often half a bulb.)

> 1/2 jar of sundried tomatoes julienne in olive oil (from Trader Joe's)

> 1 small can of sliced black olives

> 4-6 zuchinni (A mixture of green and yellow is nice.)

> Olive oil or butter for sautéing (I usually use olive oil or a

> combination.)

>

>

> Sauté the tofu and garlic in the olive oil or butter. Add zuchinni,

> then olives and sundried tomatoes. Sauté on medium heat until all

> veggies are soft and even slightly browned. Serve atop the angel hair.

>

> If you use a whole jar of sundried tomatoes, it's really terror-iffic.

> I just love the various colors in this, and it's soooo yummy.

>

> Just a note: we view these dishes as TREATS. They're heavy in

> grains and soy, and even the olive oil is something I don't like to

> use very often.

>

[Guest guest]

nah wrote:

> As for a substitute for tofu, I don't know.

I was thinking chicken..........

sol