Kitchen

Bacons

2006-05-07T03:21:00.000-07:00

Ingredients: 1/2cup soy sauce (low-sodium, if available) * 1tablespoon nutritional yeast flakes * 1tablespoon maple syrup * 1/2 tablespoon liquid smoke * 1/2 tablespoon. extra-firm regular tofu

Method: Mix soy sauce, yeast flakes, maple syrup and liquid smoke together in a shallow container. With a cheese slices marinate tofu in soy sauce mixture for 1 day or more. To cook, heat lightly oiled, heavy skillet or nonstick griddle over medium high heat. When the pan is hot, fry tofu slices until they are golden-brown and almost crispy on both sides, scraping underneath the slices as you turn them with a sturdy spatula. Turn several times during cooking, and cool in the pan.

Per Slice: Calories 9, protein1g, fat 0g, carbohydrates 1g, calcium 7mg, fiber 0g and sodium 121mg

Yield: About 40 thin slices

ROSE SHAKE

2006-04-16T08:01:00.000-07:00

Ingredients: 21/2 cups cold milk * 2 tablespoon sugar * 5-6 almonds * 2 tablespoon Gulukand (a mixture of rose petals, aniseeds & sugar) * 2 tablespoon cream * 1cup crushed ice

Method: Blanch, peel and cut almonds into thin slices. Blend cold milk, Gulukand, sugar and crushed ice together in a blender. Pour it in a glass, top with cream and serve garnished with almonds to your friends

Preparation Time: 2-3 minutes

Serves: 2 persons

SPANISH TOFU OMELETS

2006-04-02T06:13:00.000-07:00

Ingredients: 1 tablespoon olive or water * 1 clove garlic, minced * 1 small onion, chopped * 1 medium potato, sliced * 1/4 green bell pepper, diced * 1 small tomato, chopped * 1/4 teaspoon dried oregano * 1 pound soft tofu, patted dry * 1/4 cup unbleached all- purpose flour * 1/4 teaspoon turmeric * 1teaspoon nutritional yeast * salt and pepper to taste

Method: In a frying pan over medium heat, heat the oil or water and saute the garlic, onion, potato and green pepper until the potato is cooked, about 10 minute. In the meantime, blend the remaining ingredients in a blender until smooth. Add the tomato and tofu mixture to the pan and cook, covered over a very low heat until the omelet is set, about 10 minutes.

Serves: 4

Preparation Time: 30 minutes

TEMPEH STICKS

2006-03-27T06:23:00.000-08:00

Ingredients:1/2 1b. tempeh * 3 tablespoons water * 11/2 tablespoon soy sauce * 1 clove garlic, pressed * 1/8 teaspoon chipotle chili powder (optional) * 11/2 tablespoons olive oil

Method: Steam the tempeh for 20 minutes and cut in to 1/4 to 1/2-inch sticks. Mix together water, soy sauce garlic and chipotle. Fry the tempeh sticks in 1 tablespoon olive oil over medium heat until browned. Add 1/2 tablespoon olive oil, and brown on the other side. Pour the liquid evenly over the sticks, and simmer until it is evaporated. Serve hot or cold. These sticks can be served as a side dish to Pancakes, Waffles or French toast or by themselves as finger food.

Yield: 12 to 16 sticks

Per 2 sticks: Calories 93, Protein 7 gram, Fat 5 gram, Carbohydrates 6 gram, Calcium 32 mg, Fiber 2 gram, Sodium 217 mg.

PINEAPPLE SHAKE

2006-03-11T04:19:00.000-08:00

Ingredients: 1 cup pineapple cubes (tinned) * 4 cups cold milk * 1 tablespoon full sugar

For garnishing: few mint leaves (chopped) * crushed ice

Method: Churn pineapple cubes, sugar & milk in a blender. Pour it over crushed ice in a glass and serve garnished with mint leaves to your friends.

Preparation Time: 2-3 minutes

Serves: 2 persons

TOFU SCRAMBLES

2006-03-05T04:28:00.000-08:00

Ingredients: 1 pound tofu, patted dry and mashed * 1\8 teaspoon turmeric * 1 teaspoon onion powder * 1\2 teaspoon salt * 1 cup finely chopped vegetables (green bell pepper, fresh mushrooms, onion, tomatoes- whatever you like)

Method: Place the tofu in a lightly oiled saute pan and cook over medium for just 3 minutes. Add the remaining ingredients, stir well and cook for another 5 to 8 minutes, until the vegetables are cooked and the tofu is heated through. And, it is ready to serve for your friends.

Eggs are not used in this dish.

Serve: 4

Preparation Time: 15 minutes

CREPES

2006-02-16T01:00:00.000-08:00

Ingredients: 1/2 cup unbleached white flour * 1/2 cup whole wheat pastry flour * 1/4 cup soy flour * 1/4 cup nutritional yeast (optional) * 1/2 teaspoon full baking powder * 1/2 teaspoon full salt * 3 cup soy milk

Method: Mix dry ingredients and make a well in the middle. Pour in soy milk and whip together. Batter should be very thin. Heat nonstick crepe pan over moderate heat. Pour in about 1/3 cup of batter, tilting and moving the pan so that batter covers the bottom of pan with a thin coating. Cook until it is browned underneath and starts to pull away from the edge of pan. Carefully flip it over and brown on other side. Serve hot and also enjoy these crepes as a base for sweet fillings and sauces. Try them spread with jelly or applesauce or filled with Southwest Scrambles. You can even use them in place of noodles for manicotti.

Per Crepe: Calories 85, Protein 5 grams, Fat 2 grams, Carbohydrates 12 grams, Calcium 35 grams, Fiber 2 grams, Sodium 152 mg.

Yield: 9 persons

MANGO MANIA

2006-02-03T01:38:00.000-08:00

Ingredients:1 cup mango puree (sweet) * 1 tablespoon sugar * 11/2 cup Milk (cold) * 1 tablespoon desiccated coconut * 5-6 pieces Raisins * 2 tablespoon Orange Syrup * 1/4 cup Fresh cream * 1 tablespoon Kewra essence * 5-6 pieces Cashew nuts * 2 tablespoon rose syrup

For Garnishing: Few Colorful dry cherries

Method: Churn mango puree, orange syrup, sugar and cream in a churner. Now, add milk and kewra essence in it as well as churn again. Pour it in 2 tall glasses. Pour little rose syrup over it. Sprinkle desiccated coconut and top with cashew nut, raisins and cherries. Serve immediately and enjoy.

Preparation time: 10 minutes

Yield:2

FRENCH TOAST

2006-01-27T09:21:00.000-08:00

Ingredients: 11/2 cups soy milk * 2 tablespoons unbleached all-purpose flour * 1 tablespoon nutritional yeast * 1 teaspoon sugar * 1 teaspoon ground cinnamon * 1 tablespoon vegetable oil * 4-6 slice bread (thick-sliced crusty white or wheat bread)

Method: Mix the soy milk, flour, yeast, sugar and cinnamon vigorously with a wire whisk or beater. Pour the mixture into a wide, shallow bowl or pie pan. Heat the oil in a frying pan or skillet. Dip a bread slice into the mixture and then place in skillet. Fry each side until golden brown and crispy, about 5 to 7 minutes. Remove from pan and keep warm while cooking remaining slices. Serve hot with maple syrup. This is guaranteed to get your 'woh' out of bed.

Yield: 2 servings

Preparation Time: 20 minutes

SOUTHWEST SCRAMBLES

2006-01-21T02:54:00.000-08:00

Ingredients: 1 medium onion, chopped * 2 cloves garlic, crushed * 2 tablespoons oil * 4 oz. mushrooms, sliced * 1 green or yellow bell pepper, diced * 1 chili pepper, seeded and diced * 1 lb. firm or extra firm tofu, patted dry and crumbled * 1/2 teaspoon salt * 1 teaspoon curry powder * Salsa*

Method: Saute' the onion and garlic in oil until the onion is soft. Add the mushrooms, cover and continue to saute' until the mushrooms are soft. Add the green or yellow pepper and chili pepper, cook for a few more minutes. Add the tofu, salt, curry powder and mix well. Continue to cook until the tofu is heated. Serve with Salsa on top with toast on the side or in a heated flour tortilla.

Yield: 2 servings

Per serving: Calories 357, Protein 18 gram, Fat 22 gram, Carbohydrates 17 gram, Calcium 276 mg, Fiber 4 gram, sodium 557 mg.

FRUIT PUNCH

2006-01-13T04:48:00.000-08:00

Ingredients: 1 tablespoon lemon juice * 1 cup pineapple juice * 1 tablespoon sugar * 1 lemon slice * a sprig of mint * 1 cup orange juice * 1/2 tablespoon ginger juice * 3-4 cubes of crushed ice * 1/4 bottle club soda * salt (as taste) * pepper (as taste)

Method: Mix lemon juice, orange juice and pineapple juice in a pot. Stir in sugar and chill. Now, mix ginger juice and add salt and pepper in it. After it add club soda water and Fruit Punch is ready. Serve in tall glasses over crushed ice garnished with mint sprig and a lemon slice.

Yield: It is enough for 2 servings

Preparation Time: 2 to 3 minutes

Send your favorite recipes to share with others to rashmi.gupta@mediabharti.com. We would publish those here.

PANCAKES

2005-12-30T23:23:00.000-08:00

Ingredients: 1 cup unbleached all-purpose flour * 1 tablespoon sugar * 1 tablespoons baking powder * 1/8 teaspoon salt or as taste * 1 cup soy milk * 2 tablespoons vegetable oil.

Method: Mix flour, sugar, baking powder and salt in a bowl. Now, mix it in soy milk and oil with the help of an electric mixer or wire whisk, beat just until the batter is smooth enough. Measure 1/3 cup batter on to a hot, oiled griddle. When bubbles appear on upper surface of the pancake, in about 2 minutes, lift it with a spatula and flip the pancake. Cook for another 2 minutes. And finally, remove it from the pan and keep warm while you make remaining pancakes. Serve warm with maple syrup, fruit syrup or tomato-chilies sauce. For an added treat, toss bits of fresh or dried fruits, nuts, chocolates chips or other fragrance stuffs into the batter. Your friends would really cheer up.

Yield: 6 to 8 pancakes

Preparation Time: 45 minutes

BREAKFAST CASSEROLE

2005-12-27T03:04:00.000-08:00

It is an ideal one-dish meal for big family breakfasts. Serve it to visiting friends and relatives and they will cheer up to you. Definitely!

Ingredients: * 3 cups cooked potatoes, mashed, but not peeled * 11/2 lbs firm tofu, mashed * 2 tablespoons soy sauce * 1 medium onion, chopped * 2 cloves garlic, crushed * 2 tablespoons olive oil * 2 tablespoons parsley * 2 tablespoons basil * 1/2 teaspoon black pepper * paprika.

Method: Mix together potatoes, tofu and soy sauce. Along with sauté onion and garlic in oil until translucent. Preheat oven to 3250F. Now, mix onion and garlic into potato mixture and add parsley, basil and black pepper. Spread it into an oiled baking dish. Sprinkle with paprika and bake for another 35 minutes.

Yield: It is enough for 8 servings.

Per serving: It had approximately 157 calories, 7 grams of protein, 6 grams of fat, 16 grams of carbohydrates, 103 mg. of calcium, 2 grams of fiber and 262 mg. of sodium.

Please send your favorite recipes to share with others to rashmi.gupta@mediabharti.com. We would publish those here.