Lab Food Recipes
Soybean
Quick Lasagna
(From Soyfoods Cookbook @ http://soyfoods.com/recipes
) Many good soy recipes here
1 carton (15 or 16 ounces) low fat ricotta cheese
1 cup grated parmesan cheese
4 egg whites
2 jars (26 ounces each) pasta sauce
1/2 cup water
1 package (1 pound) lasagna noodles, uncooked
1 package (12 ounces) sausage-style soy crumbles
4 cups (1 pound) shredded mozzarella cheese
1/4 cup fresh parsley, chopped
Preheat oven to 350°F. In a bowl, combine ricotta cheese, parmesan cheese and egg whites. Mix well. On the bottom of a 15 x 9-inch greased lasagna pan, spread 1 cup of pasta sauce. Top with half each of the uncooked lasagna noodles, ricotta cheese mixture, soy crumbles, pasta sauce and mozzarella. Repeat layering with noodles, ricotta cheese mixture, soy crumbles, pasta sauce and mozzarella cheese. Top with parsley. Cover tightly. Bake one hour or until hot and bubbly. Let stand covered 15 minutes before serving.
Yield: 12 servings. Serving size: 1 serving. Per serving: 471 calories, 14 g fat, 6 g sat fat, 32 g protein, 53 g carbohydrate, 990 mg sodium, 32 mg cholesterol.
Tofu Banana Bread
(From Illinois Soybean Board @ http://www.ilsoy.org/foods/rcpmnth.html)
1 cup firm silken tofu
3 bananas
1/2 cup soy vegetable oil
1 cup white sugar
2 cups all-purpose flour
1 1/2 teaspoons baking soda
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/2 cup chopped walnuts
Preheat oven to 350 degrees. Grease and flour one loaf pan or casserole baking dish. Blend together tofu, bananas,
oil and sugar until smooth. Stir together the dry ingredients. Add the dry mixture to the wet mixture and blend
together. Stir in salnuts. Place batter in baking pan and bake for a least an hour, or until knife inserted comes out
clean. Cool on a rack for 10 minutes. Loosen edges and turn out on rack. Cool completely before cutting.
Yield: 1 loaf (16 slices)
Nutritional Value: (per slice) 226 calories, 10 g total fat, 1 g saturated fat, 0 mg cholesterol, 174 mg sodium, 31 g carbohydrate, 1 g fiber, 4 g
protein
Cornell Bread (From the Bread Machine Cookbook by Donna German)
Water 1&1/2 cups
Vegetable oil 2 tbs.
honey 2 tbs.
salt 1 tsp.
wheat germ 1/4 cup
soy flour 1/2 cup
whole wheat flour 1/&2/3 cups
bread flour 2 cups
nonfat dry milk 1/2 cup
vital gluten 1 tbs.
yeast 2&1/2 tsp.
Fiesta Soy Trail Mix (slightly modified from "The Soy Connection" USB)
1 cup roasted salted soy bean halfs
1 cup cheddar flavor Goldfish
1&1/2 cup salted tiny pretzels
1 cup multi bran Chex cereal
1 tbs. dry Ranch dressing mix
Toss ingredients together in a plastic bag.
Too Good to be Tofu Chocolate Silk Pie
Filling
1 block firm tofu (not low-fat), drained
bag of dark chocolate chips
½ cup sugar
1/3 cup milk (the richer the better)
Crust Buy a prepared Oreo crust or make your own by
crumbling Oreos in the bottom of a pie pan.
1.
Carefully
melt the chocolate chips in a sauce pan over medium heat, stirring continuously.
This can also be done in a microwave.
Either way, be careful not to burn them!!
2.
In
a food processor or good blender, puree tofu until it is a smooth texture.
3.
Add
melted chocolate, sugar, and milk to tofu puree and blend well.
4.
Taste
to make sure it is sweet enough for you. Add
more sugar if you want.
5.
Pour
mixture over the crust and refrigerate until firm.
**Variations:
Chocolate Peanut Butter Pie – add ½ cup of peanut butter in
step 3.
Chocolate Raspberry Pie – add a bag of slightly thawed frozen raspberries after step 4
and blend softly.
Mocha Pie – replace the milk with a very strong mixture of ½ cup hot water and lots of instant espresso.
From Megan Sapp, Student in PLS2003c, Spring 2004.
Quick Mix Cookie Bars
2 (18 oz.) packages refrigerated chocolate chip cookie or oatmeal chocolate chip, slice and bake cookie dough
1 (12 oz.) package firm silken tofu
2 eggs
1 cup sugar
1 tsp vanilla
Preheat oven to 350° F. Soften one roll of cookie dough. Spray the bottom of a 9" x 13" baking pan with non-stick spray. Line the bottom with the softened cookie dough, spreading to all sides. In food processor bowl, combine tofu and remaining ingredients until smooth. Spread over cookie dough. Drop second roll of cookie dough by teaspoon on top of filling. Bake for 40 to 45 minutes. Makes 36 bars.
Yield: 36 bars. Serving size: 1 bar. per serving: 155 calories, 6 fat (2g sat. fat), 2 g protein (0.7 g soy protein), 23 g carbohydrate, 65 mg sodium, 18 mg cholesterol, 0 g dietary fiber.
From Soyfoods Cookbook. http://soyfoods.com/recipes/