366 Delicious Dairy-Free Recipes

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I did see that the Manicotti recipe had been included on Karen's list, but since

I had already formatted it twice, here it is - AGAIN!

 

 

* Exported from MasterCook *

 

Asparagus Quiche

 

Recipe By :366 Simply Delicious Dairy-Free Recipes - Robin Robertson

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

Crust:

1 cup unbleached all-purpose flour

1/4 teaspoon salt

1/2 stick chilled margarine -- cut into pieces

2 tablespoons cold water

Filling:

12 asparagus spears -- trimmed

1 pound firm tofu -- drained

1/2 cup soy milk

1 tablespoon corn oil

1/4 teaspoon turmeric

2 medium onions -- minced

2 tablespoons corn oil

salt and freshly ground pepper

1/4 teaspoon ground nutmeg

 

To make the crust, combine the flour and the salt in a food processor, then add

the margarine and process in on/off pulses until the mixture is crumbly. Slowly

add enough water, pulsing, to form a soft dough. Form the dough into a ball,

and flatten to a disc. Wrap the dough in plastic wrap and refrigerate 30

minutes. Preheat the oven to 375F. Roll out the dough on a lightly floured

surface and fit into a 9-inch tart pan or pie plate. Trim and flute the edges..

Line crust with aluminum foil, and fill with dried beans. Bake for 10 minutes

or until crust is set. Discard the foil and beans. Continue baking until the

crust is light brown, 8 to 10 minutes longer, and remove the crust from the

oven. Keep the oven on.

 

To make the filling, steam the asparagus until just tender but still firm.

Reserve 6 spears; chop the remaining asparagus and set aside. Combine the tofu,

soy milk, oil, and turmeric in a food processor and blend until smooth; pour

into a large bowl. Saute the onions in the oil until soft, then combine with

the tofu mixture. Add the chopped asparagus. Season with salt and pepper to

taste, and add the nutmeg. Pour the filling into the prepared crust, and

arrange the reserved asparagus spears in a spoke design on top of the filling.

Bake for 30 minutes or until the filling is firm. Let the quiche cool several

minutes before cutting.

 

Description:

" Serve with a salad for an elegant lunch that can be prepared in

advance and reheated. This quiche is also good served at room

temperature. "

 

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Per serving: 147 Calories (kcal); 11g Total Fat; (61% calories from fat); 8g

Protein; 7g Carbohydrate; 0mg Cholesterol; 99mg Sodium

Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Spinach-stuffed Manicotti with Tomato Cream Sauce

 

Recipe By :366 Simply Delicious Dairy-Free Recipes - Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

12 manicotti -- coooked al dente

2 10 oz packages frozen chopped spinach -- thawed

2 cups firm tofu -- drained and crumbled

2 scallions -- chopped

2 tablespoons fresh lemon juice

1 teaspoon minced fresh dill weed

OR

1/4 teaspoon dried dill

1/4 teaspoon ground nutmeg

salt and freshly ground pepper

2 tablespoons corn oil

2 tablespoons flour

2 1/2 cups hot rice milk

2 tablespoons tomato paste

1 cup silken tofu -- drained

1 cup fresh bread crumbs

2 tablespoons margarine -- melted

1 cup grated soy mozzarella

 

Drain the cooked manicotti in a colander and run under very cold water to stop

cooking process. Reserve. Squeeze the spinach in a towel to remove as much

liquid as possible. Place in a bowl, add the firm tofu, scallions, lemon juice,

1/2 teaspoon of the dill, nutmeg and salt and pepper to taste. Heat the oil in

a medium saucepan over medium heat, stir in the flour, and cook 2 minutes.

Reduce the heat to low. Whisk in the hot rice milk and tomato paste. Cook 2

minutes longer. Stir in the silken tofu, remaining 1/2 teaspoon dill, and salt

and pepper to taste. Remove the sauce from the heat. Preheat the oven to

350F. Spray a 9 x 13-inch baking dish with vegetable cooking spray. Spread a

layer of the sauce in the dish. Stuff the manicotti with the spinach mixture,

using a small spoon, beiing careful not to overstuff. Place the stuffed

manicotti in a single layer in the prepared dish. Spoon the remaining sauce

over the manicotti. In a small bowl, combine the bread !

crumbs and margarine with a fork; blend in the soy cheese. Sprinkle over the

casserole. Cover with foil, and bake for 30 minutes. Uncover, and bake 10 more

minutes to allow the top to become golden brown.

 

 

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Per serving: 484 Calories (kcal); 20g Total Fat; (35% calories from fat); 23g

Protein; 58g Carbohydrate; trace Cholesterol; 312mg Sodium

Food Exchanges: 3 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit;

3 Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0