The Whole Soy Cookbook, 175 delicious, nutritious, easy-to-prepare Recipes featuring tofu, tempeh, and various forms of nature's healthiest Bean

Amazon.com

If you're craving to learn all about soy and how to incorporate soyfoods into your diet, you will find The Whole Soy Cookbook truly satisfying. Beginning with a thorough explanation of the different types of soy foods and how to use them, this comprehensive guide boasts more than 175 innovative (and flavorful!) recipes using soy. All are meat- and dairy-free. Every recipe includes a nutritional analysis (including calories, protein, carbohydrate, fat, cholesterol, fiber, and sodium). For those of you who want more than recipes from a cookbook, author Patricia Greenberg provides suggestions for getting the optimum nutrition from soy following today's accepted standards for a healthy diet. Interesting (and possibly surprising) charts compare the nutritional statistics of meat and dairy products to their soy analogs.

The Whole Soy Cookbook is packed with instructions on how to use soy in everyday cooking. Handy side bars are peppered thoughout, offering suggestions for entertaining, variations to the recipes, as well as tips that will inspire you to get creative. The recipes range from simple to exotic: Enjoy comfort foods such as Soy Caesar Salad, Tofu Pot Pie, and Cream of Tomato Soup, or have some fun in the kitchen with Wild Mushroom Crepes, Soy Olive Bread, Tofu with Mexican Mole Sauce, Kung Pao Tempeh, and Tofu Chocolate Mousse. Greenberg also incorporates the use of meat and dairy substitutes in many of the recipes such as Soy Sausage Rolls, Soy Sausage Tortilla Pizzas, Soy Sloppy Joes, Country Soy Sausage Stew, and Soy Meatloaf. It's easy to appreciate the versatility and potential for flavorful, healthy food using soy with The Whole Soy Cookbook. Mail order sources and a conversion chart are also included. --Gretel Hakanson

Book Description

Now that medical research has confirmed that soy really can lower your cholesterol, slow bone loss, fight heart disease and cancer, and even moderate the symptoms of menopause, here are 175 delicious ways to incorporate soy products into your diet.

These mouthwatering recipes--from potatoes au gratin, pizza, meat loaf, brownies, cheesecake, and ice cream to tiramisu, fajitas, and Cajun red-hot jambalaya--are inspired by old favorites and classic dishes from the world's best cuisines. All of the recipes are meat- and dairy-free, making them perfect for every health-conscious cook as well as eaters with special needs.

In The Whole Soy Cookbook, you'll learn how to buy and cook all soy products, including soy milk and flour, tofu, miso paste, textured soy protein, and tempeh. You'll even learn how easy it is to add or substitute healthy soy products for the meat protein in any favorite recipes. (You'll never miss the meat.)

Whether you are a vegetarian, vegan, diabetic, are lactose-intolerant, or just want to cook healthful meals, you'll love The Whole Soy Cookbook's selection of easy-to-prepare, protein-packed, naturally low-in-fat, and cholesterol-free recipes.

Customer Reviews:

Misguided claims.......2005-08-27

This book makes some pretty false assumptions based on hyped, unscientific claims. Go to the reviews for "The Whole Soy Story," by Kaayla T. Daniel, and you will get previews of a book that alarmingly shows soy products to be a danger to health. Evidence is mounting that soy is an anti-nutrient, that in fact it is an extremely unhealthy substance. The way soy is manufactured, processed, and chemically altered, it has no remaining "food" value to speak of.

Not as good as I hoped.......2005-01-24

Far too many of the tofu recipes in this book consist of taking a block of tofu, slicing it, frying the slices and then covering them with sauce. (Tofu with Mole Sauce, I'm looking at you!)

Other recipes fail because they simply try to replace meat with tofu or tempeh, rather than trying to be completely new recipes in which the soy product can shine on its own, rather than as a substitute.

So far, there are only 2 recipes that I would recommend - the Spinach Burgers and the Brown Rice Pilaf. The rest? Meh. I'm still looking for a really good tofu cookbook.

Healthy cooking with great flavor.......2004-07-23

I purchased this book shortly after switching to a vegetarian diet. What a life saver, especially to the novice vegetarian!

Most vegetarian cookbooks I had found relied upon excess cheese for protien. Or worse yet, many books that claim to be vegetarian use such things as chicken broth, fish, shellfish, and other products which contain animal products (which in my book is NOT vegetarian).

This book is different from the others. It shows many ways to use soy products; not relying just upon tofu, but introducing tempeh, soy milk, and soy cheese. Yes! There is more to a vegetarian diet that just tofu (which is quite good when prepared correctly). And the variety of recipes are quite nice. The recipes cover salads, main dishes, and even some desserts. You can prepare an entire meal just from this book.

The instructions are easy to follow and the resulting food is quite tasty!

Whole Soy Joy.......2004-02-10

What a pleasure! -- a creative, easy-to-follow, healthy cookbook with recipes that TASTE GREAT! Greenberg leaves no soy question unanswered, from Soy Split Pea Soup to Tofu Tiramisu. The recipes are clear and very innovative, covering ethnic foods from all over the world, like Pumpkin Tofu Cheesecake and Soy Potstickers. Every recipe also provides nutrition information on calories, carbs, cholesterol, fiber, sodium, etc. As a food historian, I appreciate the intelligence and attention to detail in this book and what must have been years coming up with and testing all these creative recipes. An appendix on where to get soy products and information is also very helpful, as are the comparisons between soy products and dairy, other beans, etc. It's a great book for when you want to eat healthy but don't want to compromise on flavor. Mangia!

Lots of neat ideas.......2003-11-22

I bought this cookbook a few years ago when I had just decided to eliminate eating meat/fish etc from my diet. At the time I wasn't "ready" for all the tofu etc but I gradually grew to love it and I'm so glad I keptthis cookbook around. It has so many tasty recipes - there are nice bean salads, hearty stews, a paella, desserts etc. Each recipe has nutritional contents too. One thing that turns some people off is that many of the recipes that are take-offs on previously meat-laden recipes are called by their meat names (e.g. Soy Sausage Potato Chowder or the Soy Meat Loaf). It doesn't phase me though and sometimes helps me to get my husband to try it. Lots of interesting recipes for tempeh. Some recipes (like the curried eggplant) use soy yogurt too. Its a fun cookbook and so far so good in terms of being tasty. Definitely recommend this one!

New Soy Cookbook : Tempting Recipes for Soybeans, Soy Milk, Tofu, Tempeh, Miso and Soy Sauce

Average customer rating:

I like Pictures
Not For Practical Use
10 Out of 10 for Making Vegetarian Cooking a Delight!
A Fantastic Soy/Asian style cook book
Extraordinary ways to enjoy soy meals!!!!

New Soy Cookbook : Tempting Recipes for Soybeans, Soy Milk, Tofu, Tempeh, Miso and Soy Sauce
Lorna Sass
Manufacturer: Chronicle Books
ProductGroup: Book
Binding: Paperback

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ASIN: 0811816826

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Soyfoods have been a staple in Asian cooking for millennia, but until recently only a few Westerners took much interest in cooking with them. Now deemed a "miracle food," soy may help prevent cancer, lower cholesterol, reduce heart disease, prevent osteoporosis, and relieve the symptoms of menopause. Award-winning natural foods cookbook author and food writer Lorna Sass shares her decade of soyfood cookery research in The New Soy Cookbook, pairing soyfoods with ingredients and seasonings of cuisines from around the world. Beautifully laid out and illustrated, the book includes more than 40 recipes using soymilk, tofu, tempeh, soy sauce, and miso. The recipes reveal influences from all over, highlighting the cuisines of China, Italy, Thailand, Indonesia, and France, reflecting a delicious fusion of East and West.

Red Lentil Soup with Indian Spices, Tempeh Braised in Coconut Milk with Lemongrass, Curried Tofu with Spinach and Tomatoes, Sage-scented Cornmeal Scones, Pumpkin Tart with Pecan Crust, Codfish and Clam Chowder, and Black Soybean Salsa with Swordfish Strips are only a sampling of the tempting recipes you will find in Sass's lovely compendium. With only a few desserts, Sass focuses more on savory dishes using no meat, very little dairy, some seafood, and somewhat unusual ingredients such as quinoa, shiitake mushrooms, mesclun, kabocha squash, and broccoli rabe. With mouthwatering photographs, The New Soy Cookbook would make a handsome addition to any inspired cook's bookshelf. --Gretel Hakanson

Book Description

They said we couldn't make soy appetizing. They said we couldn't make soy beautiful. The New Soy Cookbook is here to prove them wrong! Today's all-natural health miracle, soy can be a delicious and elegant ingredient in any meal. Soyfoods are increasingly being found to protect against heart disease, cancer, and osteoporosis; to lower cholesterol; and to relieve hot flashes and other symptoms of menopause. Health-conscious cooks everywhere are eager to make soy a regular part of their lives, but they need the culinary guidance of a pro like best-selling cookbook author Lorna Sass. In addition to Asian-inspired dishes, Sass's mainly meatless and mostly cholesterol-free recipes cleverly place soyfoods in mainstream Western favorites for recipes such as Double Soybean Chili or Tempeh Simmered in Red Wine with Herbes de Provence. These dishes are friendly and appealing enough even for the truly soy resistant. It's time for cooks everywhere to discover the many pleasures of this modest little bean.

Customer Reviews:

I like Pictures.......2007-05-10

The main reason I bought this book (other than I need to slow down on my meat consumption) is for the pictures. It shows me how my dish should look and inspires me to actually cook (which I like to do, but HATE cleaning up). The recipes are ok, not too many hard-to-find ingredients, but I would have liked to see more quick dishes.

Not For Practical Use.......2003-10-21

If you are keen on entertaining your vegetarian friends, go for this book, but if you are looking for a handy helper for every day use, forget it. (Instead, reach for Deborah Madison.)
THE NEW SOY COOKBOOK should be billed as gourmet fare; nothing wrong with same, but again, this one will not help the everyday family cook who is trying to add the benefits of soy to the family diet.

10 Out of 10 for Making Vegetarian Cooking a Delight!.......2001-10-31

I am neither Vegetarian nor Vegan and am used to eating delightful meals in delightful restaurants world-wide. When I met my Vegan boyfriend I was in despair as to what to cook for him. Everything I tried tasted the same (to me). But Lorna Sass has saved me! Her meals are superb! Subtle yet zesty! Those that grumble about too many ingredients are churlish. Each recipe is worth whatever effort it takes to track down what is required. These are meals of the finest order. Yes, they take time! But the end result is well worth it. It has turned Vegan cooking into a pleasure, rather than a chore. The recipes with fish I will reserve for myself. For the rest, Vegan boyfriend is eternally grateful, and so am I. The spinach/dill soup would be a rave even in Paris!

A Fantastic Soy/Asian style cook book.......2000-05-03

I bought this book hoping I would find new ways to incorperate soy foods into my diet with simple recipies and I did. I also found fantastic examples of asian style cooking which I also love! This is a wonderful book. I am lucky enough to live near 3 great asian markets with helpful owners that show me the way through finding some of the ingedients but most of them can be found in a regular grocery store. I have never bothered to write a review for a book before but this one compelled me. Buy it!

Extraordinary ways to enjoy soy meals!!!!.......1999-08-13

Exotic spices, fresh ideas on how to prepare soy products! My own cooking taste like someone else cooked dinner! Terrific soup recipes to warm a dark winters night. Very tasty deserts. Love the glossary that describes how to handle tempeh, miso and cooking with soymilk, helpful for a new vegan cook.

Average customer rating:

Yummy Recipes
Itsssssssssssss GREAT!
What a great collection of recipes and information!
I really liked the simple yet delicious recipes
This is a great book for beginners!

Tofu & Soyfoods Cookery
Peter Golbitz
Manufacturer: Book Publishing Company (TN)
ProductGroup: Book
Binding: Paperback

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ASIN: 1570670501

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The founder and president of Soyatech, Inc., (a leading information source for the soyfoods industry), Peter Golbitz presents ideas for incorporating soyfoods into your favorite recipes. Using tofu, tempeh, soy beans, textured soy protein, miso, soymilk, and soyflour, Tofu & Soyfoods Cookery provides more than 100 recipes, and all are meat- and dairy-free. Golbitz adapts classic recipes using soyfoods for every occasion from appetizers to desserts. You can try Eggless French Toast for breakfast, Mock Chicken Salad on Multigrain Potato Soy Bread for lunch, and, for dinner, perhaps Korean Barbecue Tofu or Baked Enchiladas with Beans and Tempeh, followed by a sweet treat of Fresh Blueberry Tofu Cream Pie or Vanilla Pudding. The book also includes a comprehensive list of U.S. and Canadian soyfood companies. --Gretel Hakanson

Customer Reviews:

Yummy Recipes.......1999-12-23

This book gives an excellent overview of soy products and cooking with them. I have tried about a dozen of the recipes and each one of them was delicious! This is a great book to use when trying to introduce more soy products into your diet!

Itsssssssssssss GREAT!.......1999-12-15

Wow this is a great book,the auther came up with such intresting dishes.He even made my kids like tofu.I'm giving this to all my friends,5 stars.

What a great collection of recipes and information!.......1999-03-20

I liked this book because it had recipes for all of the soy foods I wanted to learn about, including some for soy protein powder.

I really liked the simple yet delicious recipes.......1999-03-20

I have been experimenting with tofu for a number of years and found this book to be not only a great way to learn more about how to prepare tofu, but also why I should be eating more soyfoods.

This is a great book for beginners!.......1999-03-20

I loved the recipes and nutritional information. There is even a list of manufacturers in the back of the book.

Tofu & Soymilk Production: A Craft and Technical Manual (Soyfoods Production Series : No 2)

Average customer rating:

They weren't kidding about the title!
Tofu... just what the heck is it?
Everything you'd ever want to know about cooking tofu
Soy: The perfect food :-)
Tofu is good for you

Tofu & Soymilk Production: A Craft and Technical Manual (Soyfoods Production Series : No 2)
William Shurtleff , and Akiko Aoyagi
Manufacturer: Soyfoods Center
ProductGroup: Book
Binding: Paperback

Natural Foods | Cooking, Food & Wine | Subjects | Books

All Titles | Qualifying Textbooks - Fall 2007 | Stores | Books
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ASIN: 1928914047

Book Description

An Incredible Food From The East To Revolutionize Cooking In The West

Amazingly versatile, ideal for weight control, low in saturated fats and cholesterol free, tofu is widely available in America today. This beautifully illustrated book is a complete guide to tofu, its forms, its traditions, including:

250 Gourmet Recipes from East and West -- Soups, Salads, Dressings, Sauces, Main Dishes, Casseroles, Barbecued and Deep-Fried Specialties, and Desserts.

Easy-to-Follow Instructions for Making 7 Varieties of Tofu at Home.

A Clear, Scientific Guide to Nutritional Benefits.

A Definitive Guide to Soyfoods, Japanese Foods, and Sources in the United States.

The protein backbone of East Asian diets, tofu offers an ideal answer to the protein problem for millions of nutrition-conscious Americans. Natural and inexpensive, quick and easy to prepare, an inspiration to creative cookery, tofu is a miraculous addition to the American menu, a food of the future.

Customer Reviews:

They weren't kidding about the title!.......2002-08-08

All you ever wanted to know and more you didn't even think to ask!

This book goes from fresh soybean to the end result. There are tables and illstrations on everything from the differences of each type of tofu to how it is made in different countries and the tools used to do so. There are recipes for every part of the process. And instructions for making 7 varieties of tofu at home. It addresses traditions, culure, history, nutrition, every aspect of this subject. Whether you're going to make it or eat it, if you're curious about it, this is the book for you.

Tofu... just what the heck is it?.......2001-03-28

Well, I have decided to return to vegetarianism... if that's the proper term. I gave up meat once before in college and enjoyed the many benefits of doing so. However, with a busy schedule and little time for eleborate meal planning, I always had difficulty finding the right things to eat. I have decided this time to better educate myself on what my choices are. I read this book because I had looked over a few vegetarian cookbooks and they are filled with recipes containing tofu. I kept asking myself... Just what the heck is it??

Well, EVERYTHING you ever wanted to know about tofu is to be found in this volume, including the reasons why tofu is a better choice not only for your health, but for the sake of world resources as the population of our planet increases.

I am not an environmentalist, not even close. If people want to eat animals, I don't mind. So, I do not generally agree with those who say that eating meat is "wrong"... But, I do have a genuine respect for any argument that champions efficiency over waste. After reading this book, I was surprised at how much grain it takes (in pounds) to produce just one ounce of red meat... which tastes mighty fine, but is not exactly the perfect source of protein and really shouldn't be eaten on a daily basis. (Texans forgive me.)

So, all in all I recommened this book if you are thinking changing your lifestyle, or perhaps pondering the possibility of cutting back on your intake of saturated fat etc...

Ben Franklin was a vegetarian... If he could do it 200 years ago, then we cetainly have no excuse.

Everything you'd ever want to know about cooking tofu.......2001-03-11

Want to know more than just how to stir-fry tofu? This book has just about everything you'd want to know about that bland little block, including the history and manufacture of tofu. It even tells you how to make it yourself. Well, I tried it and got perfectly fine tofu (and a heck of a lot of okara, the bean residue left from straining the soymilk.) I nearly destroyed the kitchen, but it was fun and I learned to appreciate going to the store and buying a refrigerated pack.

If you don't care to try tofu in its Japanese guise (they even eat it cold with a dash of soy sauce) then you can try scrambled tofu. This is a real God-send for people who mustn't eat eggs and who miss a good mushroom omelet.

And did you know there were so many kinds of tofu, from kinugoshi, which is custard-like and can be used to make a good pumpkin pie, to extra-firm, which can be barbecued with sauce (just the thing if you have a summer grill party and can't serve meat. Grill some eggplant, zucchini, corn and tofu instead.)

Not every recipe in this book is useful for everyone (yuba, or the dried skin of soymilk) sounds yummy but is not found outside of good Chinese groceries in urban centers. However, this book will give you new ideas to use tofu.

Soy: The perfect food :-).......2000-01-08

Last year I purchased The Book of Tofu, by William Shurtleff and Akiko Aoyagi. Half recipe source-book, half cultural anthropological look at the history of tofu-making in Asia (Did you know that tofu has been eaten in China for thousands of years? Tell that to Newsweek, who listed tofu as a fad that would die out in the new millenium!), it soon convinced me of the importance of soy in the human diet. This book is fabulously researched, has excellent recipes and TONS of interesting information. We learned about more uncommon types of tofu, like Yuba (bean curd skin). (We soon hunted some down at our local asian market, YUM!) We haven't yet attempted to make our own soy milk or tofu, but this book covers these topics in easy to follow, detailed directions. Read this book! Eat Tofu! Be Happy (and healthy)!

Tofu is good for you.......1999-02-19

This book is very comprehensive in detailing how to make soymilk and manufacture tofu at home. It is quite easy -- maybe a little time consuming for the modern American. But, the benefits of soy far outweigh the two hours (or less) that it takes to make soymilk. My wife has been cleansed of her hayfever and allergies since we have completely switched to drinking only soymilk. Our children are thriving. Simply put: soy products are good for the heart, mind, and soul.

Average customer rating:

Excellent resource
Sure the food is tasty, but ...
Tasty Way to Add Soy to Your Diet
tasty tasty
The pleasure of easy cooking

The Art of Tofu
Akasha Richmond
Manufacturer: Book Publishing Company (TN)
ProductGroup: Book
Binding: Spiral-bound

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ASIN: 0966454308

Book Description

For more than a decade, Akasha Richmond, "Health Food Chef to the Stars," has been creating her enlightened vegetarian cuisine for Hollywood celebrities. Now, she proudly introduces her new cookbook, The Art of Tofu, published by Morinaga Publications. Filled with the trade secrets of one of Hollywood's best loved chefs, The Art of Tofu includes many of the colorful, eclectic dishes that Akasha has prepared as a personal chef or private caterer to the stars: recipes like Spicy Vietnamese Green Papaya Salad, Bisque of Fresh Asparagus, and Spicy Pumpkin Cheesecake. And within the book, Akasha reveals how to use tofu--her secret ingredient--in soups, low fat salad dressings, meatless burgers, casseroles, cakes, and cookies. Includes 50 vegetarian recipes.

Customer Reviews:

Excellent resource.......2007-08-02

I am new to using Tofu in my diet and this book is an excellent source. Very well written and extremely useful. I have it on my counter for quick reference.

Sure the food is tasty, but ..........2004-02-21

I bought this book as a gift for someone else, and was very disappointed in the content and quality of the book once it arrived. The book appears to advertise using one particular kind of tofu, which may or may not be widely available. I was uncomfortable giving it to someone who may not be able to buy that brand in their local store. The perils of online shopping, I guess.

Tasty Way to Add Soy to Your Diet.......2002-01-23

Akasha Richmond's simple recipes are full of flavor and, better yet, healthy vitamins and minerals. Her baking blend is a wonderful substitution for yogurt, sour cream or eggs. Although her recipes for appetizers, soups, salads, sandwiches and main meals are great (try the lettuce tacos, pumpkin soup, sante fe tostada salad, and the Russian Noodle pudding), the desserts are fabulous--to die for. Like REAL DESSERTS!!!! The Banana Choolate Chip Snack cake and chocolate raspberry cakes are great--What more can you ask for--flavor and health--in one or more bites!

tasty tasty.......2001-08-06

I only recently decided to become vegetarian and bought this book based on some of the reviews I had read. Its a great book! I wasn't much of a tofu fan prior to this but there are some really inventive recipes in here. Its written I think by the makers of the brand Mori-Nu Tofu b/c its listed by brand in each recipe and if I had known that I may not have bought the book but let me tell ya, they know tofu. The recipes are good - especially for someone new to cooking w/ tofu. They have a whole front section dedicated to different tofu cooking techniques and tips. Each recipe has tips on serving ideas as well

The pleasure of easy cooking.......2001-05-17

The recipes are clear, well balanced and...imaginative. My husband and I live in the South of Spain, and unfortunately we can only find firm tofu. Neverteless, I tried the recipes and they turn out to be delicious. My friends love them too.

Beyond Low Fat Baking: Cancer Fighting Foods For The Millennium

Average customer rating:

Best of the best
Good but could be better
Best of SOy
The New Trend in Baking Is Soy
Highly Recommended

Beyond Low Fat Baking: Cancer Fighting Foods For The Millennium
Shirleen Sando
Manufacturer: Skyward Publishing
ProductGroup: Book
Binding: Paperback

General | Baking | Cooking, Food & Wine | Subjects | Books

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Low Fat | Special Diet | Cooking, Food & Wine | Subjects | Books

Cancer Prevention | Nutrition | Health, Mind & Body | Subjects | Books
Accessories:

Tanita BC533 Glass Innerscan Body Composition Monitor

ASIN: 1881554031

Book Description

Written by award winning cook, Shirleen Sando, BEYOND LOW FAT BAKING: CANCER FIGHTING FOODS FOR THE MILLENNIUM is a revolutionary new way to eat great tasting foods. With new research showing that soyfoods may have the ability to help with weight loss, this book offers the best of the best. The best breads, cakes, cookies, pizza, pies, and more, are all laced with soy, are all tasty and delicious, and all are wholesome and good. To top it off, soy research shows that soy may help reduce cholesterol levels while driving up healthy estrogens. It's a fabulous way to cook.

Customer Reviews:

Best of the best.......2005-03-16

This book is wonderful, and the recipes are so tasty. If you want to lace baked goods with soy, buy this book. Your kids will love the great muffins, cookies, cakes and pies. The Apple Spice Cake is so good, you will never make it without soy again. It is amazing. I highly recommend this book.

Good but could be better.......2005-03-09

This cookbook was excellent at cutting out a lot of the fat and replacing those high fat items with tofu or other soy-based products. Unfortunately, I found a LOT of sugar to be in the recipes. I realize this book is entitled "Beyond Low Fat Baking..." thus indicating that it had cut back on the fat, and "...Cancer Fighting Foods For The Millennium" indicates the soy, but all that sugar is not healthy either. So many people have Type II Diabetes, and everyone in the US seems to be overweight, I wish she addressed this issue as well.

The recipes I tried were very flavorful and tasty. In fact, there was a delicious recipe for a Spice Cake in there that my family loved.

If sugar is not an issue for you, then pick this book up. But if you need to cut back on the sugar, and you do not know how to do that on your own, then do not get this book.

Best of SOy.......2003-11-10

Best soyfoods baking book on the market. Try the delicious bread machine breads, all made with soy's goodness. Order today.

The New Trend in Baking Is Soy.......2003-03-27

That Tofu and Pumpkin Pie Treat
My advise is simple. I've made this one from Beyond Low Fat Baking over two dozen times. It's the best. Go ahead--try it. Made with a rich grandma type molasses, spicy ginger, cinnamon, and allspice, this pumpkin pie isn't like any other. Why not? It is powerfully enriched with that great American cuisine - tofu.

Yes! This book is about baking with tofu. Now, come on. Give it a chance. The author, Shirleen, has proved that tofu has earned a lot of respect these days. When flopped into a handy-dandy blender, it comes out looking exactly like fluffy, white cream cheese. I tried it. It works. You do bake with cream cheese, now don't you? Of course you do.

The author points out that when blended, tofu looks and reacts in baked products much as cream cheese does. The advantage: tofu is a powerful-packed, vitamin and mineral rich food. The beauty of it is that it just happens to blend right in with the food it is cooked with. Add blended tofu to chocolate, and it picks up the flavor of the chocolate. Toss it in cream cheese, and it tastes like cream cheese. Blend it in pumpkin. Yep, it tastes like pumpkin. That's why it works so well in pumpkin pie. You'll never know that stuff is in there. By the way, pumpkin straight from the can doesn't appeal to many of us either. But, dump in molasses and spices-it's a pie to dream about. Pile on a dollop of whipped cream-it's the American tradition. It's part of the Great Thanksgiving Feast.

To top it off, tofu not only adds a hefty dose of nutrition, but as the author says, tofu added to baked goods actually makes them better. So this Thanksgiving, try something new. Try that tofu and pumpkin thing. Do it for yourself. Do it for your family. Do it because it just plain taste G-O-O-O-O-O-D!
Colonial Pumpkin Pie--from Beyond Low Fat Baking--TRY IT!
Piecrust
1 unbaked piecrust

Filling
1 package low-fat, silken tofu (12.3 ounces) drained and mashed

1 can (16 ounces) pumpkin
1 cup brown sugar, packed
1 teaspoon ginger
1 teaspoon cinnamon
1/8 teaspoon allspice
2 tablespoons blackstrap molasses
2 egg whites, beaten
1 egg
1 cup low-fat soy milk

Prepare Filling Preheat oven to 425°F. Using a food processor or blender, process tofu until creamy. Spoon into a large mixing bowl. Add pumpkin, sugar, ginger, cinnamon, allspice, molasses, egg whites, egg, and soy milk. Mix ingredients thoroughly. Pour into pie shell. Bake 15 minutes. Reduce heat to 350°F. Bake 40 minutes longer or until a knife inserted in center comes out clean.

Nutrition Per Serving:
Calories: 275
Total fat: 8.4
Cholesterol: 8 mg.

Highly Recommended.......2003-03-27

Try these melt-in-your-mouth rolls. Then buy the book. You will never regret it.
ITALIAN HERB CRESCENT ROLLS

1 package active dry yeast
¼ cup warm water (110°-115°F)
3 tablespoons granulated sugar
2 teaspoons salt
1 tablespoon cooking oil
½ cup tofu, drained and mashed
2 cups nonfat milk, scaled and cooled
¼ cup vital gluten
5-6 cups unbleached all-purpose flour

HERB COATING

3 tablespoons cooking oil
2 teaspoons parsley
2 teaspoons oregano
2 teaspoons thyme
2 teaspoons basil

In a large mixing bowl, dissolve yeast in warm water. Using a food processor or mixer, combine sugar, salt, oil, and tofu. Add to yeast. By hand, stir in milk, vital gluten, and 1-2 cups all-purpose flour. Beat 1-2 minutes. Stir in enough remaining flour to make a stiff dough that pulls away from sides of bowl.

Turn dough onto a lightly floured surface. Knead until smooth and elastic, adding more all-purpose flour, if necessary, to keep dough from sticking to surface. Place in a bowl coated with nonstick cooking spray, turning once to oil top. Cover and let rise in a warm place until doubled, about 1-2 hours.

Punch dough down. Divide into six parts. In a small mixing bowl, combine the herb-coating ingredients. Set aside. Pull dough into 9-inch circles. Brush each with herb coating. Cut dough into 8 pie-shaped wedges. Beginning with wide end, roll each wedge into a crescent. Arrange on cookie sheets coated with nonstick cooking spray. Cover and let rise in a warm place until doubled, about 1-2 hours.

Preheat oven to 350° F. Bake 20-25 minutes or until tops are golden brown. Remove and let cool on wire racks.

Nutrition Per Serving
Calories: 125
Total fat 2.4 g
Cholesterol: 0 mg
Protein: 2.8 g

Average customer rating:
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