APPPLESAUCE WITH BUTTER PECAN CRUMBS
Ingredients:
1 tablespoon soy margarine
1 tablespoon finely chopped pecans or walnuts
6 slices firm sandwich bread with rust, coarsely ground in a food processor (one slice at a time)
2-4 cups of chunky applesauce. (to make apple sauce; peel apples and slice. Cook in skillet or sauce pan with a little fructose, pinch of sea salt to taste; add cinnamon to taste)
Garnish: lightly sweetened tofu whipped cream. (See Diet and Nutrition Cookbook)
Heat butter in heavy skillet over moderate heat until foam subsides, then cook nuts and bread crumbs with a pinch of salt, stirring constantly, until golden, 2 to 3 minutes.
Spoon applesauce into a gobbler or other glass, then sprinkle with crumb mixture.
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ORANGE GLAZED BLUEBERRY SCONES
2 CUPS BREAD FLOUR, PLUS MORE FOR ROLLING BERRIES
1 TABLESPOON BAKING POWDER
1 TEASPOON SEA SALT
1/3 CUP FRUCTOSE SUGAR
¾ CUP SOY BUTTERMILKE *SEE NOTE
5 TABLESPOON COLD SOY BUTTER
1 PINT FRESH BLUEBERRIES
ORANGE GLAZE
2 TABLSPOON SOY MARGARINE
2 CUPS POWDERED FRUCTOSE, SIFTED
2 ORANGES, (JUICE OF AND ZEST)
PREHEAT OVEN TO 400 DEGREES F.
In a large bowl, sift together flour, baking powder (featherweight or rumford without aluminum), salt and sugar, mix thoroughly. Cut in soy butter using 2 forks or a pastry blender. The soy butter pieces should be coated with flour and resembles crumbs.
*Soy Buttermilk: ¾ cup soy milk, one tablespoon lemon juice or enough to curd.
In another bowl, mix soy buttermilk and then add to the flour mixture. Mix just to incorporate, do not overwork the dough.
Roll blueberries in flour to coat. This will help prevent the fruit from sinking to the bottom of the scones when baked. Fold the blueberries into batter, being careful not to bruise. Drop large tablespoons of batter on an un-greased cookie sheet or flatten on floured counter top like pizza dough and cut into 8 sections and place on cookie sheet. Be careful not to over work dough while shaping.
Bake for 15 to 20 minutes or until brown. Cool before applying orange glaze.
ORANGE GLAZE:
Combine margarine, sugar, juice of oranges and zest in a saucepan. Cook until butter and sugar are melted and mixture has thickened. Remove from heat and beat until smooth and slightly cool. Drizzle or brush on top of scones and let glaze get hazy and hardened. Enjoy and share them with a friend!
Note: If oranges are not sweet as should be, you may use one tablespoon of frozen orange juice, added to juice of fresh orange.
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RECIPE OF THE MONTH
(SEE PICTURE RIGHT OF SCREEN)
TOFU EGG FRIED RICE
1 tablespoon vegetable oil
1 block of tofu (crumbled)
4 cups cold steam rice
¾ teaspoon sea salt
½ cup thinly sliced scallion green or leeks
¼ cup thinly sliced chives
1 to 2 teaspoons Asian sesame oil
turmeric
cayenne pepper
pinch of sea salt for tofu
1/2 cup of sweet peas (optional)
Heat wok over high heat until a drop of water vaporizes instantly upon contact.
Add oil, swirling to coat wok evenly, and heat until hot and just smoking.
Add tofu, stirring constantly, add pinch of sea salt, turmeric, cayenne pepper.
Add scallion greens and sesame oil (to taste) and stir-fry until combined well.
Then add rice and salt and stir-fry, letting rice rest several seconds between
stirs, until rice is hot, 2 to 3 minutes. Toss in sweet peas tossing until mixed well.
This dish is excellent with veggie egg rolls or veggie steak or chicken.
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TEMPTING TOFU
Soybean are perhaps the most potent ingredient we have in our arsenal of healing foods. Recent studies show that compounds found exclusively in them (called isoflavones) can lower cholesterol levels, balance hormones, activate toxin-destroying enzymes and play a critical role in preventing many forms of cancer. How can you take advantage of the unique properties of this wonderpod? It’s easy: just integrate it into your daily diet in its most versatile form, tofu.
Tofu is made by separating soy milk into curds and whey (a thin, clean, light-amber-colored liquid), pressing the curds together, cutting the resulting soy cheese into blocks and packing them into the whey or water.
Tofu is the most popular soy food in the United States today, with hundreds of producers. It can be found in the produce section of most supermarkets as well as in natural food stores. While tofu is usually sold fresh in Asian markets, you can also find it in dried, fried, fermented and aged forms. The latter variety is more like an aged dairy cheese with a strong flavor.
The amount of whey pressed out of the soymilk curds during the tofu-making process is what ultimately determines its texture. Soft tofu (some-times called Japanese-style tofu) has a custardy consistency, which is great for making dips, dressings, custards, puddings or any dish with a soft texture. Firm tofu has a medium density and is the best type to use when making tofu salads, cheesecakes and scrambled tofu. Extra- firm tofu is dense, holds sliced or cubed shapes well and is ideal for cutlets and stir-fried dishes.
The market for ready-made tofu products is big, and it’s only getting bigger. You can buy several different types of baked and marinated tofu or tofu that’s been seasoned with Chinese five-spice powder or French herbs. These varieties can be eaten straight from the container or cooked with other ingredients. Tofu mayonnaise is a creamy condiment that spreads and tastes like egg mayonnaise but has 50 percent less fat. Tofu salad dressings are available as a more healthful alternative to creamy, dairy-based salad dressings.
If you’re a “from-scratch” kind of cook, you will enjoy the above recipe that make excellent use of firm or extra-firm tofu. Soft tofu can also be used in this dish. The above dishe showcase its remarkable versatility.
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