366 Simply Delicious Dairy-Free Recipes

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* Exported from MasterCook *

 

Santa Fe Pasta Bake

 

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

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 10 oz package frozen spinach -- thawed

1 cup firm silken tofu -- drained

1/2 cup rice milk

1/2 teaspoon dried oregano

1 tablespoon olive oil

2 cloves garlic -- minced

2 cups cooked pinto beans

2 cups picante sauce

1 6 oz can tomato paste -- blended with 1 cup water

1 tablespoon chili powder (or to taste)

8 ounces penne pasta -- cooked and drained

1 cup shredded soy Cheddar cheese

 

Preheat the oven to 350F. Squeeze the liquid out of the spinach and place in a

food processor with the tofu, rice milk, and oregano and process until well

blended. Set aside. Heat the oil in a large skillet over low heat, add the

garlic and cook until fragrant, being careful not to burn. Add the pinto beans,

picante sauce, tomato paste mixture, and chili powder and mix well. Bring to a

boil. Reduce the heat and simmer, uncovered, 5 minutes. Add the pasta and mix

well. Lightly oil a large baking dish or coat it with nonstick cooking spray

and spoon half the mixture into the dish, spreading it evenly. Spread the

spinach mixture evenly on top of the pasta layer. Top with the remaining pasta

mixture. Bake, covered, for 25 minutes. Uncover and sprinkle with the soy

cheese; continue baking 5 minutess. Let stand several minutes before serving.

 

 

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Per serving: 360 Calories (kcal); 6g Total Fat; (14% calories from fat); 16g

Protein; 62g Carbohydrate; 0mg Cholesterol; 1359mg Sodium

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

1/2 Fat; 0 Other Carbohydrates

 

 

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

 

 

* Exported from MasterCook *

 

Tempeh with Lemon Marsala Sauce

 

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

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 pound tempeh

1 tablespoon corn oil

2 tablespoons marsala wine

2 tablespoons lemon juice

1 tablespoon mirin (or dry white wine)

1 tablespoon lemon zest -- 1/2 " cubes

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup silken tofu -- drained

snipped fresh chives for garnish

 

Cut the tempeh into 6 equal pieces. Poach the tempeh in boiling water to cover

10 minutes. Remove from the water and pat dry. Heat the oil in a large skillet

over medium heat. Add the tempeh and cook until golden brown, about 3 minutes

per side. Remove the tempeh from the skillet and keep warm. Add the marsala,

lemon juice, mirin, and lemon zest to the skillet. Stir and add the salt and

pepper. Reduce the heat to low. Slowly add the tofu, whisking constantly. Add

the tempeh and cook 5 minutes longer. Garnish with minced fresh chives. 4 to

6 servings

 

 

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Per serving: 264 Calories (kcal); 12g Total Fat; (39% calories from fat); 22g

Protein; 20g Carbohydrate; 0mg Cholesterol; 274mg Sodium

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

Fat; 0 Other Carbohydrates

 

 

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