Showing posts with label Tofu Cottage Cheese. Show all posts
Showing posts with label Tofu Cottage Cheese. Show all posts
Thursday, November 1, 2018
BRINGING BACK A STAPLE FROM PRE-VEGAN DAYS-- TOFU "COTTAGE CHEESE"
It's quick and easy to make, so, in no time I had a container of it chilling in the fridge and went rummaging in the pantry for my last can of sliced pineapple. As soon as the "cottage cheese" was chilled enough, I scooped out 1/2 a cup into a bowl and stirred in two chopped-up slices of pineapple. It made a great high-protein afternoon snack with some sourdough rye toast-- not exciting, perhaps, but satisfying and filling.
So, if you have been vegan for a while and are craving something from your pre-vegan days, this just might do the trick. Here are 12 ways to use this recipe:
1.) Make a "Weight Watcher's Danish"-- spread 1/4 cup of my Tofu "Cottage Cheese" on a large slice of whole grain toast (with or without pineapple chunks) and sprinkle with cinnamon sugar.
2.) Spread Tofu "Cottage Cheese", topped with some berries, between slices of vegan French Toast.
3.) Make a healthful "Banana Split" by substituting "Tofu Cottage Cheese" for the ice cream and topping with berries or a lightly-sweetened berry sauce. For a breakfast dish, sprinkle with your favorite granola.
4.) Add some to a smoothie.
5.) Put a scoop on top of fruit salad or a chunky tomato-vegetable salad.
6.) Add some to any creamy pasta casserole.
7.) Use it as a crepe filling with strawberries or other fruit.
8.) Use it instead of sour cream on baked potatoes, etc.
9.) Spread Tofu "Cottage Cheese" on some crusty bread (toasted, if you like), top with sliced ripe tomato, drizzle with a bit of good olive oil, and sprinkle with flake salt and chopped green onion or basil- yum!
10.) Layer in small glasses with chopped melon and granola for breakfast "parfaits".
11.) Blend leftover Tofu "Cottage Cheese" into a vegan fruit popsicle mix.
12.) Use it as a filling for savory crepes topped with sauteed or grilled vegetables.
Printable Recipe
BRYANNA'S TOFU "COTTAGE CHEESE"
Makes about 2 1/2 cups
1 lb. medium-firm tofu, mashed coarsely and drained well
2/3 cup firm or extra-firm SILKEN tofu
1 Tbsp lemon juice
3/4 tsp. salt
1/4 tsp. sugar
Nutrition Facts for 1/2 cup serving:
Calories 77.50, Calories From Fat 39.20, Total Fat 4.64g, Saturated Fat 0.67g, Cholesterol 0.00mg, Sodium 359.26mg, Potassium 135.47mg, Carbohydrates 2.45g, Dietary Fiber 0.30g, Sugar 0.43g, Sugar Alcohols 0.00g, Net Carbohydrates 2.15g, Protein 8.12g
Enjoy!
Saturday, April 28, 2012
A COUPLE OF EXPERIMENTS, THOUGHTS ON FOOD WASTE, AND SOMETHING FROM NOTHING
Tofu and Vegg Fritatta
I must apologize for not posting much these days-- I'm trying very hard to finish up some experiments, to find the time to review and cook from some new books I've received and want to do justice to, but I have some writing to finish, as well as my job and all else that life entails, so it's slow going! In the meantime, here are pics of a couple of experiments I've been working on, plus a dinner I made the other night from what we had around-- a sort of lasagne casserole.
I've been wanting to really play around with The Vegg, an innovative new vegan egg yolk sub that comes in powder form. It makes fantastic French toast, but I have alot of other ideas for it. I tried their recipe for frittata (Italian omelet), but I found it too slimy for my taste. (I never liked undercooked eggs in my egg-eating days.) I decided to try using it half and half with tofu in the frittata recipe from my Italian vegan cookbook, Nonna's Italian Kitchen. (A few other minor adjustments needed to be made as well.)
It turned out quite well, but the frittatas were thinner and less substantial than my tofu version. They were tasty, though, and not slimy-- good hot or cold. The Vegg does add more of an egg-y flavor. However, I want to try it again with maybe 2/3 tofu and 1/3 Vegg and see if I like that better-- will report back, with more details, when I'm satisfied.
*********************
As for that "something from nothing", I always
feel good when I can use up food that might get thrown out if I don't think of
some way to use it. No Impact Man writes that "...food leftovers are the
single largest component of the waste stream by weight in the United States.
Americans throw away more than 25 percent of the food we prepare. We throw away
96 billion pounds of food a year." And, besides being wasteful in this
economically-stressful time, that adds to greenhouse gas emissions."
He goes on: “The decomposition of food and other waste under anaerobic
(without oxygen) conditions in landfills produces methane, a greenhouse gas
(GHG) 21 times more potent than carbon dioxide. Landfills are the largest
human-related source of methane in the United States, accounting for 34 percent
of all methane emissions. Recovery (i.e. food donations) and recycling (i.e.,
composting) diverts organic materials from landfills and incinerators, thereby
reducing GHG emissions from landfills and waste combustion.”
Meanwhile, food leftovers are the single largest component
of the waste stream by weight in the United States. Americans throw away more
than 25 percent of the food we prepare. We throw away 96 billion pounds of food
a year.
The most important method of reducing food-scrap associated
greenhouse gases, therefore, is to waste less food (see the diagram above for
the EPA’s food waste recovery hierarchy). Here in No Impact land, we waste less
food by cooking less, saving leftovers for later, and eating food before it
goes bad (not particularly complicated or high tech). Scraps and rinds go to
the worms."
James McWilliams explains why we should care more about food waste in this article.
Anyway, the "lasagne casserole" I made from leftovers was pretty good-- I think I'd add more mushrooms and more pesto next time, but it was quick and easy and used up various things that I had around...like a bit of DH's delicious spaghetti sauce.
To which I added a little red wine from an open bottle in the fridge, some leftover juice from canned tomatoes, and 1/2 a package of Yves veggie Ground Round (hamburger substitute). I ended up with about 2 cups of sauce.
I had some medium firm tofu that I had opened and used a bit of, so the remainder was in a container with water in the fridge. I also had some extra-firm silken tofu which I had opened and discovered that it had frozen when stored outside in the cold weather! So I decided to make a version of the Tofu Cottage Cheese recipe from my book Soyfoods Cooking for a Positive Menopause:
I put about 2/3 cup of the medium-firm tofu aside. I squeezed the frozen silken tofu until it was fairly dry and crumbly, and placed that in a bowl. I mashed in the remaining medium-firm tofu and added a bit of salt. I used an immersion blender to whip the 2/3 cup tofu with a couple of teaspoons lemon juice and a pinch of sugar. Then I folded that into the other tofu mixture in the bowl. It tasted quite nice and had a very "cottage cheese-y" texture.
I cooked up about 6 ounces of farfalle (bowtie pasta) from an opened bag, drained and mixed that with the sauce. I layered half of that in a casserole, topped it with the "cottage cheese" and then the mushrooms...
I layered the rest of the pasta over that, and topped it with the little but of my Okara Parmesan that I had left. (I could have made a white sauce or a "cheese-y" vegan sauce, but I didn't want to get complicated, and, after all, my intention was to use up various items.)
Baked in the oven for 30 minutes, it was nothing to be ashamed of, and provided a tasty, thrifty, nutritious lunch entree for each of us on our next workdays!
*****************
About that second experiment, I'll be announcing the recipe (which will go up on vegan.com) as soon as I get do a few adjustments and get some photos done, but I've been working on a second version of my vegan palm oil-free buttery spread, Buttah, a softer "tub" version. UPDATE: April 2017....Check out my new, easier, cheaper Vegan Palm Oil-Free Butter-y Spread. It's a softer spread but can be frozen and evne used in its frozen state.
Have a great weekend!
Tuesday, July 31, 2007
RANDOM HAPPENINGS AND MEALS ON DENMAN ISLAND; FAVORITE LOWFAT "BUTTER"
We, like many others on either coast, have had company all week-- visitors from land-locked Michigan (not counting the lakes!). They loved our area and we got to do some sight-seeing, which one rarely does in one's home region. Anyway, not much time for blogging, so here's a bit of this and that, including a recipe:
My Seitan "Ham". I wanted my guests (Lydia is a vegan personal chef) to try my vegan seitan "ham", so I made some and served it in the traditional manner. (Update: I'm still planning a seitan cookbook and this recipe will be in it.)
Snap peas from our garden, stir-fried with Soy Curls
(see here for info). The recipe, which I made for a casual lunch for our guests one day, is adapted from the Tofu with Snow Peas recipe in my book "Authentic Chinese Cuisine for the Contemporary Kitchen
".
Strawberry Crepes or Blintzes. Blintzes are crepes (my vegan Tofu Crepes from my book "Soyfoods Cooking for a Positive Menopause
", in this case) filled with cottage cheese and are supposed to be folded into bundles and browned in a bit of butter, but I usually bake them instead. I make my own Tofu Cottage Cheese . For fancier filled crepes (like the bottom photo), I use my Tofu Cashew Ricotta from my book "Nonna's Italian Kitchen
". You could also use a commercial tofu "cream cheese", such as Tofutti or Sheese brands (or my new Okara/Cashew Ricotta).
My low-fat "Corn Butter". After the excesses of this last week, I'm trying to stay on Weight Watcher's Core Plan as much as possible, so I made some of my "Corn Butter", so I don't have to feel guilty when I "butter" a piece of DH's fresh-baked wholewheat bread!
I have fooled around with low-fat "fake butters" for years. This is my current favorite (Update, 2012: it still is!)-- tastes very good, melts and only 13.5 calories per tablespoon! NOTE: Don't try to use this for baking or frying, etc., instead of butter or margarine, though-- it's only meant for spreading, topping potatoes, etc.
UPDATE, 2011: To make this spread richer, but still fairly low-calorie, add 1/2 cup of your favorite vegan "buttery spread" (see the recipe for my homemade vegan palm oil-free "Buttah") to the full recipe (or 1/4 cup to the half recipe at the end). Add it after you have blended it smooth and blend a little more. Then refrigerate as usual. This makes a spread with about 40 calories per tablespoon instead of about 100 for butter or margarine.
Printable Recipe
BRYANNA'S COCONUT-CORN SPREAD (butter substitute for spreading on breads, potatoes and vegetables, etc.)
Yield: about 2 cups
This spread is easy, inexpensive, and needs no exotic ingredients. It can be soy-free. It melts when spread on hot food and has a clean rich taste.
1/3 cup yellow cornmeal
1/3 cup cold water
2/3 cup hot water
1/2 cup warm water
1/2 cup finely shredded UN-sweetened coconut
1/3 cup nondairy milk
2 teaspoons lemon juice
1 1/4 teaspoons salt
Mix in a microwavable bowl or a small saucepan, mix the cornmeal and 1/3 cup of the cold water and then the hot water. Stir well
Cook in a double-boiler-type arrangement (with the saucepan inside of another pan of simmering water) for 10 minutes, OR MICROWAVE on high power in the bowl for 1 minute, whisk, microwave 1 minute more, whisk, and microwave 1 minute more.
Place this in a blender along with the warm water, coconut, lemon juice, and salt. Blend for several minutes, until as smooth as possible (this is important). Be patient! It may have a bit of graininess from the coconut, but should not have much.
Place in a covered container in the refrigerator. It firms up nicely, but remains spreadable. It's good on veggies, too, and you can add garlic and broil it for garlic toast (maybe with a sprinkle of vegan parmesan).
Nutrition Facts
Nutrition (per 2 tablespoons): 27.8 calories; 53% calories from fat; 1.7g total fat; 0.0mg cholesterol; 151.9mg sodium; 27.3mg potassium; 2.8g carbohydrates; 0.6g fiber; 0.2g sugar; 2.2g net carbs; 0.6g protein; 0.6 points.
Enjoy!
Wednesday, November 22, 2006
GETTING MORE CREATIVE WITH BREAKFAST
Scrambled tofu
I'm tired of my breakfasts, for the most part. It was never my favorite meal to cook and, lately, I'm ashamed to say, I've had alot of Shredded Wheat! The occasional oatmeal with apples, which used to be my standard.
So, the day before yesterday I decided to challenge myself to make a variety of low-fat vegan breakfasts and post them maybe once a week on this blog. I'd love to hear about your breakfasts, or maybe even start a vegan meme on this theme!
The day before yesterday I had the scrambled tofu pictured above, made with my scrambler mix, green onions, mushrooms, red peppers, and a sprinkle of soy bacon bits, along with a piece of DH's homemade bread.
Here's the tofu scrambler mix recipe:
Printable Recipe:
BRYANNA'S HOMEMADE TOFU SCRAMBLER MIX
This makes enough for 56/ 1/2 cup (4 oz. tofu) servings!
THE MIX:
1 cup nutritional yeast flakes
1/3 cup onion powder
4 tsp curry powder
4 tsp salt
4 tsp turmeric
4 tsp ground cumin
Mix in a DRY blender. Store in a covered jar.
Servings: 56
Yield: 1 and 3/4 cups
Nutrition (per serving): 10.7 calories; 13% calories from fat; 0.2g total fat; 0.0mg cholesterol; 167.6mg sodium; 61.1mg potassium; 1.5g carbohydrates; 0.7g fiber; 0.3g sugar; 0.8g net carbs; 1.3g protein; 0.1 points.
TO MAKE TOFU SCRAMBLERS:
Use 1/2 T. mix for each 4 oz. (about 1/2 c.) firm (regular, NOT silken) mashed tofu, or 1/4 c. mix for each lb.. (Shake or stir mix before measuring.) Use medium-firm tofu or even silken tofu if you like it softer.
Mix it in well and scramble in a nonstick pan, sprayed lightly with oil from a pump-sprayer, until nicely eggy-yellow and the consistency you like, OR, you can cook it, covered, in a sprayed microwave-proof glass dish, sprayed with oil (12-13 oz. takes about 5 minutes).
Servings: 1
Nutrition Facts
Nutrition (per serving, made with 4 oz. reduced-fat extra-firm SILKEN tofu): 53.9 calories; 15% calories from fat; 1.0g total fat; 0.0mg cholesterol; 251.9mg sodium; 127.3mg potassium; 2.7g carbohydrates; 0.7g fiber; 0.7g sugar; 1.9g net carbs; 9.2g protein; 1.0 points.
FOR ULTRA-CREAMY SCRAMBLERS: mix in 1 T. vegan mayonnaise (if you aren't counting calories), or, a couple of T. of soymilk.
**You can add some chopped veggie "Canadian bacon" or "ham", or veggie "bacon" chips or bits (I soak mine in boiling water and then drain, for a more ham-like taste and texture). You can add sauteed or steam-fried onions, green onions, mushrooms, bell peppers, tomatoes, etc., if you like. IN THE MICROWAVE, I just place the chopped veggies in the bottom of the dish, put the tofu on top, and cook as usual, then mix in the veggies.
Scramblers can be used in breakfast burritos (along with some vegan cheeze, such as Tofutti Soya-Cheese, if you like) made with wholewheat flour tortillas, topped with salsa; or to make vegan "Huevos" Rancheros, among other things.
******************************
Yesterday I had an unusual craving for cottage cheese with pineapple!???! So I made my tofu "cottage cheese" from my book "Soyfoods Cooking for a Positive Menopause". Just the ticket with a piece of cinnamon toast! Had it today, too, with a soy cappuccino, 'cause I'm in a hurry to get to town (THE POWER IS GOING TO BE OUT ALL DAY!!!) to go shopping.
Tofu "Cottage Cheese" with pineapple
BRYANNA'S TOFU "COTTAGE CHEESE"
This is delicious with chives and/or chopped vegetables, or with pineapple tidbits.
1 lb medium-firm tofu, mashed coarsely and drained
2/3 cup firm or extra-firm SILKEN tofu
1 Tbs lemon juice
3/4 tsp salt
1/4 tsp sugar or alternate
OPTIONAL:
1/ 14 oz can pineapple tidbits, drained
Sprinkle 1/2 tsp. of the salt on the mashed tofu in a medium bowl. In the food processor mix the silken tofu, remaining salt, sugar and lemon juice until VERY smooth. Scoop into the bowl with the mashed tofu and mix gently. Refrigerate.
Servings: 5
Yield: 2 and 1/2 c.
Nutrition (per 1/2 cup): 86.1 calories; 47% calories from fat; 4.9g total fat; 0.0mg cholesterol; 306.2mg sodium; 157.2mg potassium; 2.7g carbohydrates; 0.3g fiber; 0.6g sugar; 2.4g net carbs; 9.4g protein; 2.1 points.
NUTRITION FACTS WITH 14 OZ. CAN PINEAPPLE TIDBITS (DRAINED) ADDED:
Nutrition (per serving): 133.7 calories; 30% calories from fat; 5.0g total fat; 0.0mg cholesterol; 307.0mg sodium; 255.6mg potassium; 15.1g carbohydrates; 1.3g fiber; 11.9g sugar; 13.8g net carbs; 9.8g protein; 2.8 points.
*********************************
I know, I know-- alot of tofu! Just felt like it this week!
HAPPY THANKSGIVING, USA FRIENDS!
Enjoy!
BRYANNA'S HOMEMADE TOFU SCRAMBLER MIX
This makes enough for 56/ 1/2 cup (4 oz. tofu) servings!
THE MIX:
1 cup nutritional yeast flakes
1/3 cup onion powder
4 tsp curry powder
4 tsp salt
4 tsp turmeric
4 tsp ground cumin
Mix in a DRY blender. Store in a covered jar.
Servings: 56
Yield: 1 and 3/4 cups
Nutrition (per serving): 10.7 calories; 13% calories from fat; 0.2g total fat; 0.0mg cholesterol; 167.6mg sodium; 61.1mg potassium; 1.5g carbohydrates; 0.7g fiber; 0.3g sugar; 0.8g net carbs; 1.3g protein; 0.1 points.
TO MAKE TOFU SCRAMBLERS:
Use 1/2 T. mix for each 4 oz. (about 1/2 c.) firm (regular, NOT silken) mashed tofu, or 1/4 c. mix for each lb.. (Shake or stir mix before measuring.) Use medium-firm tofu or even silken tofu if you like it softer.
Mix it in well and scramble in a nonstick pan, sprayed lightly with oil from a pump-sprayer, until nicely eggy-yellow and the consistency you like, OR, you can cook it, covered, in a sprayed microwave-proof glass dish, sprayed with oil (12-13 oz. takes about 5 minutes).
Servings: 1
Nutrition Facts
Nutrition (per serving, made with 4 oz. reduced-fat extra-firm SILKEN tofu): 53.9 calories; 15% calories from fat; 1.0g total fat; 0.0mg cholesterol; 251.9mg sodium; 127.3mg potassium; 2.7g carbohydrates; 0.7g fiber; 0.7g sugar; 1.9g net carbs; 9.2g protein; 1.0 points.
FOR ULTRA-CREAMY SCRAMBLERS: mix in 1 T. vegan mayonnaise (if you aren't counting calories), or, a couple of T. of soymilk.
**You can add some chopped veggie "Canadian bacon" or "ham", or veggie "bacon" chips or bits (I soak mine in boiling water and then drain, for a more ham-like taste and texture). You can add sauteed or steam-fried onions, green onions, mushrooms, bell peppers, tomatoes, etc., if you like. IN THE MICROWAVE, I just place the chopped veggies in the bottom of the dish, put the tofu on top, and cook as usual, then mix in the veggies.
Scramblers can be used in breakfast burritos (along with some vegan cheeze, such as Tofutti Soya-Cheese, if you like) made with wholewheat flour tortillas, topped with salsa; or to make vegan "Huevos" Rancheros, among other things.
******************************
Yesterday I had an unusual craving for cottage cheese with pineapple!???! So I made my tofu "cottage cheese" from my book "Soyfoods Cooking for a Positive Menopause". Just the ticket with a piece of cinnamon toast! Had it today, too, with a soy cappuccino, 'cause I'm in a hurry to get to town (THE POWER IS GOING TO BE OUT ALL DAY!!!) to go shopping.
Tofu "Cottage Cheese" with pineapple
BRYANNA'S TOFU "COTTAGE CHEESE"
This is delicious with chives and/or chopped vegetables, or with pineapple tidbits.
1 lb medium-firm tofu, mashed coarsely and drained
2/3 cup firm or extra-firm SILKEN tofu
1 Tbs lemon juice
3/4 tsp salt
1/4 tsp sugar or alternate
OPTIONAL:
1/ 14 oz can pineapple tidbits, drained
Sprinkle 1/2 tsp. of the salt on the mashed tofu in a medium bowl. In the food processor mix the silken tofu, remaining salt, sugar and lemon juice until VERY smooth. Scoop into the bowl with the mashed tofu and mix gently. Refrigerate.
Servings: 5
Yield: 2 and 1/2 c.
Nutrition (per 1/2 cup): 86.1 calories; 47% calories from fat; 4.9g total fat; 0.0mg cholesterol; 306.2mg sodium; 157.2mg potassium; 2.7g carbohydrates; 0.3g fiber; 0.6g sugar; 2.4g net carbs; 9.4g protein; 2.1 points.
NUTRITION FACTS WITH 14 OZ. CAN PINEAPPLE TIDBITS (DRAINED) ADDED:
Nutrition (per serving): 133.7 calories; 30% calories from fat; 5.0g total fat; 0.0mg cholesterol; 307.0mg sodium; 255.6mg potassium; 15.1g carbohydrates; 1.3g fiber; 11.9g sugar; 13.8g net carbs; 9.8g protein; 2.8 points.
*********************************
I know, I know-- alot of tofu! Just felt like it this week!
HAPPY THANKSGIVING, USA FRIENDS!
Enjoy!
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