Recipes Discovered - Recipes

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Ingredients:

• 9 ounces extra firm tofu, drained
• 1 cup onion, coarsely grated
• 2 garlic cloves, minced
• 1 teaspoon Dijon mustard
• 1 tablespoon ground cumin
• 1/4 cup parsley, chopped
• 1 tablespoon soy sauce
• 1/2 cup ground almonds
• 2 tablespoons olive oil
• 8 ounces whole wheat spaghetti
• 1 tablespoon olive oil
• 1 cup onion, chopped
• 2 garlic cloves, minced
• 1 eggplant, diced
• 2 zucchini, diced
• 1 red bell pepper, diced
• Pinch of sugar
• 14 ounces diced tomatoes
• 1 cup vegetable stock
• 1/2 cup fresh basil

Directions:

Place the tofu, onion, garlic, mustard, cumin, parsley, soy sauce, and ground almonds in a bowl. Season with salt and pepper and mix thoroughly. Roll into about 20 walnut sized balls.

Heat the olive oil in a large frying pan, then cook the balls, turning them gently until brown on all sides. Remove from the pan and set aside on a plate. Heat the oil for the sauce in the same pan, add the onions and garlic, and cook for 5 minutes, until soft.

Add the eggplant, zucchini, red pepper, and sugar, season with salt and pepper, and stir fry for 10 minutes until the vegetables are beginning to soften and brown. Stir in the tomatoes and stock. Cover and simmer for 20 to 30 minutes or until the sauce it thick. Place the tofu balls on top of the sauce, replace the lid, and heat through for 2 to 3 minutes.

Meanwhile, cook the pasta in a large pan of salted, boiling water according to the package directions. Drain. Sprinkle the sauce with the basil and check the seasoning again before serving over the spaghetti.

Serves 4.

Nutrition:

Substitutions:

The tofu balls need to be made in a non-stick skillet or they just stick to the pan and fall apart. If you don’t have a non-stick skillet, place the balls on a foil lined baking sheet and bake in a 400 degree oven for about 20 minutes, until lightly browned.

Recipe courtesy of Mediterranean, 500 Best-Ever Recipes

Read my review of this recipe.

Ingredients:

• 3 1/3 cups all-purpose flour
• 2/3 cup cocoa powder
  
• 2 tablespoon baking powder
• 1 teaspoon baking soda
  
• 1/2 cup sugar, plus 3 teaspoons
• 1/2 teaspoon salt
  
• 12 tablespoons butter, cold and cubed
  
• 1 1/3 cups milk
• 1 egg
• 1 1/2 teaspoon vanilla
  

Directions:

Preheat oven to 425 degrees F.

In the bowl, combine the flour, cocoa powder, baking powder, baking soda, salt and 1/2 cup of sugar. Work in the butter with your fingers until a coarse meal is formed. Combine the milk, egg, and vanilla and pour the mixture into the flour mixture. Gently mix it in with a rubber spatula or fork, be careful not to over mix the dough or the biscuits will be tough. Form into 12 equal disks, about 3/4 inch thick, 3 inches across. Transfer the biscuits to a baking sheet and sprinkle each with 1/4 teaspoon sugar. Bake in a preheated oven for 12 to 15 minutes or until the biscuits have risen and are a light golden brown. Remove from the oven and let cool slightly.

Makes 12 shortcakes.

Nutrition:

Substitutions:

Recipe courtesy of Dorie Greenspan.

Read my review of this recipe.

Ingredients:

• 4 cups all-purpose flour
  
• 2 tablespoon baking powder
• 6 tablespoons sugar, plus 3 teaspoons
• 3/4 teaspoon salt
  
• 12 tablespoons butter, cold and cubed
  
• 1 1/2 cups cream
  

Directions:

Preheat oven to 425 degrees F.

In the bowl, combine the flour, baking powder, salt and 6 tablespoons of sugar. Work in the butter with your fingers until a coarse meal is formed. Pour in cream and gently mix it in with a rubber spatula or fork, be careful not to over mix the dough or the biscuits will be tough. Form into 12 equal disks, about 3/4 inch thick, 3 inches across. Transfer the biscuits to a baking sheet and sprinkle each with 1/4 teaspoon sugar. Bake in a preheated oven for 12 to 15 minutes or until the biscuits have risen and are a light golden brown. Remove from the oven and let cool slightly.

Makes 12 shortcakes.

Nutrition:

Substitutions:

Recipe courtesy of Dorie Greenspan.

Read my review of this recipe.

Ingredients:

• 2 cups all-purpose flour
  
• 3 teaspoons baking powder
  
• 3/4 teaspoon salt
• 1/4 cup sugar
• 8 tablespoons butter, cold and cubed
• 1 egg, beaten
• 1/3 cup plus 1 tablespoon milk
  

Directions:

Preheat oven to 400 degrees .

In the bowl, sift the flour, baking powder, salt and sugar. Work in the butter with your fingers until a coarse meal is formed. Mix milk and egg together and stir into the flour mixture by hand. You may need a little extra milk. Form into 8 equal disks. Transfer the biscuits to a greased baking sheet. Bake in a preheated oven for 10 to 12 minutes or until the biscuits have risen and are a light golden brown. Remove from the oven and let cool slightly.

Makes 8 shortcakes.

Nutrition:

Substitutions:

Recipe courtesy of Sharon Gibbons. 

Read my review of this recipe.

Ingredients:

• 3 tablespoons sugar, plus 2 teaspoons
  
• 2 cups all-purpose flour
  
• 1 tablespoon baking powder
  
• 1/2 teaspoon salt
  
• 8 tablespoons butter, cold and cubed
  
• 2/3 cup 1% milk

Directions:

Preheat oven to 425degrees F.

In the bowl, combine the flour, baking powder, salt and 3 tablespoons of sugar. Work in the butter with your fingers until a coarse meal is formed. Pour in milk and gently mix it in with a rubber spatula or fork, be careful not to over mix the dough or the biscuits will be tough. Form into 8 equal disks, about 3/4 inch thick, 3 inches across. Transfer the biscuits to a baking sheet and sprinkle each with 1/4 teaspoon sugar. Bake in a preheated oven for 12 to 15 minutes or until the biscuits have risen and are a light golden brown. Remove from the oven and let cool slightly.

Makes 8 shortcakes.

Nutrition:

Substitutions:

Recipe courtesy of Paula Deen.

Read my review of this recipe.

Ingredients:

• 6 ounces tofu
• 1/4 cup, plus 2 tablespoons, soy sauce, divided
• 1 teaspoon five spice powder, divided
• 1 teaspoon canola oil
• 1 tablespoon grated ginger root
• 2 garlic cloves, minced
• 1/2 cup onion, diced
• 1/2 cup carrots, diced
• 1/2 cup red pepper, diced
• 1 cup sugar snap peas
• 2 tablespoons hoisin sauce
• 1/2 teaspoon sesame oil
• 1/4 cup vegetable or chicken stock

Directions:

Wrap the tofu firmly in a tea towel or paper towels. Place the wrapped tofu into an 8-inch cake pan. Top with another cake pan and weigh down with a 5-pound weight. (Bags of dried beans or grains work well.) Place in refrigerator and press for 2 to 15 hours.Place pressed tofu in a 2-cup container. Combine 1/4 cup soy sauce and 1/2 teaspoon five-spice powder and pour over tofu. Cover and refrigerate for 30 minutes, turning once. Dice into large cubes.

Heat the oil in a wok over high heat. Add the ginger and garlic and stir fry for 30 seconds. Add the tofu and stir fry 2 to 3 minutes, until golden brown. Add the onion, carrots, red pepper, and snap peas. Stir fry another 2 to 3 minutes, just until the veggies are crisp tender. Add the remaining 2 tablespoons soy sauce and hoisin sauce. Stir to combine. If it’s a little dry, add the stock to loosen the bits on the bottom of the pan. Once heated through, serve over brown rice with a drizzle of sesame oil.

Serves 2.

Nutrition:

Substitutions:

Chicken, shrimp, pork, or beef can be used in place of the tofu.

My own concoction.