McDougall--soy recipes

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Two soy recipes.

 

* Exported from MasterCook *

 

Frittata Florentine

 

Recipe By : McDougall Program for Women, page 298

Serving Size : 8 Preparation Time :0:25

Categories : Soyfoods Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 cup water

1 onion -- chopped

1 leek -- sliced

1/2 pound mushrooms -- sliced

1/2 teaspoon minced fresh garlic

4 cups chopped fresh spinach

24 5/8 ounces packaged extra-firm lite silken tofu

(2-12.3 ounce packages)

1/2 cup unbleached all-purpose flour plus

2 tablespoons unbleached all-purpose flour

2 1/2 tablespoons cornstarch

1 1/2 tablespoons soy sauce

1 teaspoon nutritional yeast

1/2 teaspoon dried basil

1/4 teaspoon turmeric

1/4 teaspoon salt -- (optional)

1/8 teaspoon cayenne

freshly ground black pepper -- several twists

2 1/4 ounces canned sliced black olives

 

Preparation Time: 25 minutes

Cooking Time: 70 minutes

Resting Time: 10 minutes

Servings: 8

 

Preheat the oven to 350 degrees.

 

Place 1/2 cup of the water in a large nonstick frying pan. Add the onion,

leek, mushrooms, and garlic. Cook, stirring frequently, for 8 minutes.

Add the spinach. Cook and stir for 2 minutes longer. Remove from the heat

and drain.

 

Meanwhile, place the tofu, the remaining 1/2 cup of water, the flour,

cornstarch, soy sauce, nutritional yeast, basil, turmeric, salt, if using,

the cayenne, and black pepper in a food processor. Process until smooth.

Set aside.

 

Combine the drained vegetables and the tofu mixture. Stir in the olives,

if desired. Pour into a 10-inch round nonstick pie plate. Bake for 60

minutes. Let rest for 10 minutes before cutting.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Grilled Tofu-Vegetable Kabobs

 

Recipe By : McDougall Program for Women, page 296

Serving Size : 4 Preparation Time :0:45

Categories : Grilling Main Dishes, Vegetarian

Soyfoods Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***MARINADE***

2 cups water

1/2 cup soy sauce

2 tablespoons sherry

******

20 bamboo skewers

24 ounces firm Soy Deli Low Fat Nigari Tofu

3/4 pound mushrooms

10 ounces pearl onions

1 teaspoon minced fresh ginger

1/2 teaspoon minced fresh garlic

several dashes of Tabasco sauce

******

2 each long eggplant

2 yellow crookneck squash

15 ounces canned pineapple chunks -- drained

20 large cherry tomatoes

2 tablespoons cornstarch

 

Preparation Time: 45 minutes

Marinating Time: 60 minutes

Grilling Time: 15 minutes

Servings: 4

 

Mix the marinade ingredients together in a bowl. Set aside. Soak the

bamboo skewers in water until ready to use. Cut the tofu into cubes.

Clean the mushrooms and onions and leave whole. Place the onions in a

saucepan with water to cover. Bring to a boil and cook over low heat for 5

minutes. Drain. Slice the eggplant and squash into 1/2-inch slices.

 

Place the tofu, mushrooms, onions, eggplant, and squash into a large bowl.

Pour the marinade over the vegetables and mix well. Let rest in the

marinade for at least 1 hour, mixing occasionally to distribute the marinade.

 

Skewer the tofu, marinated vegetables, pineapple chunks, and tomatoes in

any order you choose. Pour the remaining marinade into a small saucepan

and add the cornstarch, mixing well. Cook, stirring constantly, until the

mixture boils and thickens. Remove from the heat.

 

Place the skewers on a grill over medium coals, brushing with the thickened

marinade. Turn and brush with additional marinade until the tofu is

browned and the vegetables are tender, about 15 minutes. Serve with the

remaining marinade to dunk the vegetables.

 

Hint: Soy Deli Low Fat Nigari Tofu is very firm; it doesn't contain a lot

of extra water. If you cannot find this kind of tofu, you will have to

press the tofu between 2 heavy surfaces to remove excess water. Place the

tofu in a baking sheet and cover with 2 or 3 paper towels. Place another

baking sheet over the tofu and set some heavy books on the second baking

sheet to press the water out. This will take about 30 minutes.

 

I use a baster to evenly distribute the marinade over the vegetables.

Squeeze up some of the marinade into the baster, then squirt it over the

vegetables.

 

If you would like to prepare this recipe ahead of time and let the

vegetables soak for a longer period of time, cover the dish and place it in

the refrigerator. Stir or baste occasionally to make sure all the

vegetables are evenly coated with the marinade.

 

Converted by MC_Buster.

 

 

 

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