Guest guest Posted October 4, 2005 Report Share Posted October 4, 2005 I went to some garage sales last weekend and found a tofu cookbook ( bought it for a QUARTER!!!) and it has some really awesome stuff in it. Copywritten in 1999 by a Marilyn Joyce R.D. Here is my contribution to squash month It came out of this cookbook Spicy Lite Pumpkin Soup 1 lb. (16 oz.) firm tofu 6 cups mashed Pumpkin 1 cup pure water 2 large carrots, cooked 2 Tbsp. pure virgin olive oil 1 Medium onion, chopped 2 medium GARLIC cloves YUMM, minced 2 scoops Juice plus lite- vanilla Parsley sprigs and nutmeg 1/2 tsp. turmeric 1/2 tsp. cumin 3/4 tsp. cinnamon 1 tbsp. fresh ginger, grated 1 tsp. dry mustard powder 1 tsp. real salt 2 tbsp. pure maple syrup 1 tsp. dry mustard powder Blend tofu and water together in blender until smooth and creamy. Add rest of the ingredients, except parsley and nutmeg, and blend until smooth and ingredients are thoroughly combined. Pour into a nonstick saucepan and heat to very hot, but not boiling. Garnish each serving with a sprinkling of nutmeg and a parsley sprig. Never tried it, but it sounds good for a fall meal. I am not sure what the 2 scoops of Juice Plus Lite- vanilla stuff is?????? Heather-OK Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 5, 2005 Report Share Posted October 5, 2005 > Never tried it, but it sounds good for a fall meal. I am not sure > what the 2 scoops of Juice Plus Lite- vanilla stuff is?????? Heather - I did some searching, and while I couldn't find a specific Lite version, it looks like some kind of vegetable nutritional powder, possibly protein, possibly just veggie supplement. I think this soup would be perfectly fine without it!! Good find on the cookbook! Quote Link to comment Share on other sites More sharing options...
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