Archive for August, 2014

Vegan Chocolate Pudding

Ingredients 1 package Silken Tofu 1⁄2 C Good Quality Cocoa 1 C Splenda 1 T Vanilla Extract Method: Combine all ingredients in a food processor, and process until smooth Refrigerate for at least 2 hours before serving Nutrition (1/4 recipe) Calories: 80; Total Fat: 3.7g (Saturated Fat: 1.2g); Cholesterol: 0mg; Sodium: 7mg; Total Carbohydrates: 16g […]

Summer Roasted Vegetables

Ingredients: 2 Yellow Squash-Cubed 2 Zucchini-Cubed 1 Red Pepper-Chopped with seeds removed 1 Red Onion-Chopped 2 Cups Baby Carrots 1 Pint Grape Tomatoes 2 T Chopped Fresh Thyme 2 T Chopped Fresh Rosemary 2 T Chopped Fresh Garlic 1⁄4 C Chopped Fresh Parsley 1⁄4 C Olive Oil 2 T Balsamic Vinegar 1 T Salt 2 […]

Baked Tofu Bites

Ingredients: 1 Package Pressed and Sliced/Cubed Tofu 1⁄4 c Soy Sauce 2 T Maple Syrup 2 T Ketchup 1 T Apple Cider Vinegar 1 Dash Hot Sauce 1 T Sesame Seeds 1 t Garlic Powder 1 t Black Pepper 1 Green Onion-Sliced Method: Combine all marinade ingredients and pour over tofu. Refrigerate tofu and allow […]

Herb Marinade

Ingredients: 1 Package Pressed and Sliced Tofu 1 T Chopped Parsley-Fresh 1 T Chopped Rosemary-Fresh 1 T Chopped Thyme-Fresh 1 T Chopped Fresh Garlic 3 T Olive Oil 1⁄4 C Balsamic Vinegar 1 t Kosher Salt 1 t White Pepper Method: Place tofu in a baking dish Combine remaining ingredients and pour over tofu. Cover […]

“Steaken” Marinade

Ingredients: 1 Package Pressed and Sliced Tofu 3 T Soy Sauce 2 T Olive Oil 2 T Worcestershire 1 T Garlic Powder 2 T Dried Basil 2 T Dried Parsley 1⁄2 t White Pepper 1/8 t Hot Pepper Sauce Method: Place tofu in a baking dish Combine remaining ingredients and pour over tofu. Cover and […]

How to press tofu

TOFU COOKING DEMONSTRATION By Christian Scott, Rex Sous Chef How to press tofu: Use firm or extra firm tofu. Drain Wrap drained tofu in thin dish towel or several layers of super absorbent paper towels. Place wrapped tofu on plate. Place additional plate on top of wrapped tofu. Place (2) 16 oz cans on top […]

Shrimp Stir Fry

Ingredients 1 tablespoon butter 1 tablespoon olive oil 1 pound jumbo shrimp, peeled and deveined 4 cloves garlic, minced 2 large zucchini, diced 1 medium yellow bell pepper, diced 1 cup frozen edamame, shelled and defrosted 3/4 cup red grape tomatoes, sliced in half lengthwise 3/4 cup yellow grape tomatoes, sliced in half lengthwise 3/4 […]

Spaghetti Squash Casserole

Ingredients 2 cups marinara sauce (such as Classico Tomato Basil) 3 cups cooked spaghetti squash 1 cup fat free ricotta (such as Sargento) 3 tbsp parmesan cheese 6 oz part skim shredded mozzarella Directions Cook spaghetti squash in microwave. Preheat oven to 375°. In 9 x 9 oven safe baking dishes, ladle 1/2 marinara sauce […]

Ham, Egg & Broccoli Casserole

Ingredients 12 eggs 16 oz low fat cottage cheese 1/2 cup whole wheat flour 1 tsp baking powder 2 cups 2 % Italian cheese blend (8 oz) 2 cups chopped ham (8 oz) 1/4 cup green onions 10 oz frozen broccoli, thawed and drained salt & pepper Directions Preheat oven to 350 degrees. Beat eggs […]

One Pan Mustard Chicken

Ingredients 8 Tbsp. stone ground mustard 3 Tbsp. reduced-sodium soy sauce 12 chicken thighs, skin removed (3# boneless) 1 medium fennel bulb, cut into 1-inch wedges 2 small yellow squash, sliced 1 1/2-inch thick 2 small zucchini, sliced 1 1/2-inch thick 2 cups baby carrots 4 celery stalks, sliced into 2-inch pieces 1 red onion, […]