Thursday, April 28, 2011

Berry Pudding

Berry Pudding

1/3 cup maple syrup or sugar
3 T cornstarch
2 cups soy beverage ( or almond or rice)
2 cups berries (fresh or frozen)

To Make:
Add soy beverage and cornstarch to a cold pot and stir or whisk together until there are no lumps.
Add the rest of the ingredients and bring the mixture to a boil then turn down to a simmer.
Stir frequently until it thickens.
Pour mixture into serving dishes and refrigerate until serving.

Tuesday, April 5, 2011

Scrambled tofu and Potato Nachos with pinto beans

We have served this for brunch.

Scrambled Tofu
1 pound firm herbed tofu, broken then mashed with a potato masher.
1/2 tsp ground tumeric
1/2 tsp ground cumin
1/2 c salsa
1 red pepper, chopped
1/2 c water

Mix all ingredients and add to heavy pan.
Heat gently until heated through.
Serve immediately.
Serves 4.
This can be served over toast if desired.

Potato Nachos
Slice 6 medium potatoes and place in heavy fry pan.
Add 1 cup water. Cover with lid and cook on high heat for 10 minutes until the potatoes are cooked and most of the water is gone.
Top the potatoes with
1 cup pinto beans
1 cup salsa
2 chopped tomatoes (use 1 cup diced canned if you don't have fresh)
1/2 cup cheddar style daiya shreds.
Cover with lid and heat on low heat until the daiya shreds are melted.
Serves 4