RECIPE: Tofu Cottage Cheeze

[Guest guest]

This is what i fixed when I was in the mood for cottage cheese this morning.

It's another way of using tofu as a substitute for different foods. (a small

recipe for egg/dairy-free mayo follows).

 

CREAMY COTTAGE CHEESE (recipe from " Vegan Vittles " )

 

1/2 lb reduced-fat regular tofu (firm)

1/4 c. low-fat, vegan mayonaisse

1/2 t. salt

1/2 t. garlic granules (optional)

1/2 t. dill weed, ground dill seed, or ground caraway seed (optional)

 

1. Place all the ingredients in a medium mxing bowl, and stir them together

until they are well combined.

2. Transfer the mixture to a storage container, and chill it in the

refrigerator. It will keep for about 5 days.

 

YIELD: 1-1/4 CUPS

PER 1/4 C. SERVING: Calories, 59; Protein, 6 g; Carbohydrates, 2g; Fat, 3g.

 

 

LOW-FAT, EGG-FREE MAYONAISSE (recipe from " The Saucy Vegetarian " )

 

3/4 c. crumbled silken tofu (mori-nu brand soft silken, is what I use)

1 T. extra-virgin olive oil

1 t. fresh lemon juice

1 t. apple cider vinegar

1 t. sugar

heaping 1/4 t. salt

1/4 t. prepared yellow mustard (the type that is usually used on sandwiches)

 

Combine all ingredients in a blender or food processor fitted with a metal

blade. Process until creamy & chill. Stir before serving.

 

YIELD: ABOUT 3/4 C.

PER TABLESPOON: Calories, 23; Protein, 1g; Fat, 2g; Carbohydrates, 1g.

 

I like both these recipes because they only make up a small amount. Comes in

handy when you're the only one in the house & you don't want to waste anything.

 

Megan Milligan

Desert Rose Musings (www.desertrosemusings.com) (parts still under construction)

Cal-Neva Animal Rescue (www.desertrosemusings.com/calnevarescue/index.htm)

 

" None of us are strangers -- we're all just friends who haven't met yet. "

-- Christopher Reeve @ at engagement @ Penn State

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