Wednesday, January 30, 2013
Monday, January 7, 2013
Monday, November 12, 2012
Saturday, March 10, 2012
Friday, February 24, 2012
Thursday, February 23, 2012
At this point, I froze half of the gnocchi on a cookie sheet with parchment paper, then dropped then into a freezer bag for a quick meal later, yum! To make the gnocchi from fresh or frozen, simply bring water to a boil in a large pot and reduce heat to medium-high, add salt then gently add gnocchi. Boil for about five minutes just until the float to the surface. Drain and set aside.
To make the sauce, heat a saucepan over medium-low with earth balance, add shallots, 1/2 tsp sage, salt, and pepper and saute for about five minutes just until the start to brown.
That wasn't so hard now was it? And no soggy clumps here, phew!
Saturday, February 4, 2012
16g saturated fat
- 1 pound wide egg noodles (or egg-free noodles!!)
- 2 Tablespoons Earth Balance soy-free buttery spread
- 12 oz mori-nu firm silken tofu
- 12 oz greek-style plain coconut-milk yogurt (you can use regular coconut milk yogurt, but the greek style has more fiber!)
- 1/2 cup brown rice syrup (or sugar, or your preferred sweetener)
- 1 1/2 cup unsweetened coconut milk beverage (or your favorite milk substitute, preferably with some fat in it)
- 2 eggs (see note below)
- 2 teaspoons pure vanilla extract
- 1/4 cup light brown sugar
- 1 cup pecan pieces
- 1 teaspoon cinnamon
- 1/2 cup golden raisins
Preheat the oven to 350 degrees F.
Bring a pot of salted water to a boil. Add the noodles and cook until tender, about 6 to 8 minutes. Remove and drain. Toss the noodles with the buttery spread. Mash the tofu with a potato masher, take 1/2 cup of mash and mix in 2 Tbsp of cornstarch, whisking well, then whisk in the two eggs. In a large mixing bowl, mix the mashed tofu, tofu/constarch egg mixture, yogurt, coconut milk, and vanilla. Mix well. Fold in the noodles and raisins. Mix well. Pour the mixture into a buttered 9 by 13 - inch pan. In a small mixing bowl, mix the brown sugar, pecan pieces and cinnamon, together. Mix well. Sprinkle the mixture on top of the egg mixture, evenly. Bake for about 1 hour or until the pudding is set. Remove from the oven and cool before serving.
There you have it, now just cut and serve to your friends and family without telling them it has tofu ;)
Note: To make this totally vegan which I will try next, just use egg-free noodles, and instead of adding the two eggs, just whisk another 4 tsp of cornstarch into another 1/3 cup of the mashed tofu. I'm sure it will come out great! Or if you prefer more eggs, just use all 5 eggs, and just add the tofu to the recipe mashed (without adding any cornstarch).