|
Appetizers/Snack Foods 3/4 cup (6
oz.) soft silken tofu Combine all ingredients in a food processor and blend until smooth. Scrape sides of bowl as necessary. Refrigerate 1 hour to blend flavors. Serve with pear and apple slices or crackers. Makes 1 ½ cups.
½ cup crumbled feta cheese In medium bowl, combine feta cheese, ricotta cheese, tofu, spinach, egg, basil and salt; blend well. Roll puff pastry sheet on very lightly floured board to 14x14-inch square. Cut dough into 2 inch squares. Carefully stretch dough slightly and press into ungreased miniature muffin cups. Spoon ½ tablespoon spinach mixture into each cup. Bake at 400 degrees for 10 to 13 minutes or until light brown. Cool slightly; remove from pan. Makes 24 tarts. CINNAMON SOYNUTS1 egg
white, slightly beaten Mix egg white and soynuts in medium bowl until nuts are coated and sticky. Combine sugar and cinnamon; sprinkle over nuts and stir until thoroughly coated. Spread nuts in single layer in a greased jelly roll pan. Bake at 300 degrees about 30 minutes or until toasted. Store tightly covered.
CREAMY MEXICAN DIP 2 cups edamame, shelled and cooked according to package directions Puree edamame in food processor. Add vegetable oil, lemon juice, garlic, cumin and salt and continue mixing; scraping sides; until mixture is almost smooth. Cover and refrigerate until ready to serve. Serve with pita chips, crackers or raw vegetables. Yield 2 ½ cups. Per 2 tablespoon serving: 60 calories, 5 g fat (0 g sat fat), 0 mg cholesterol, 90 mg sodium, 3 g carbohydrate, 2 g protein (2 g soy protein), 1 g dietary fiber. * 2008 Soyfoods Guide FAVORITE FRUIT DIP
1/2
cup firm silken tofu* Mix tofu with electric mixer until creamy. Add vanilla yogurt and honey. Serve with fresh fruit. Makes 1 cup dip.
½ cup soft silken tofu Blend tofu and ranch dressing until smooth. Add garlic. Spread mixture onto tortilla; sprinkle with onion, black olives, red pepper and cheese. Place ham slice on tortilla and roll up. May wrap in plastic wrap and refrigerate until serving; then cut into bite size pieces. Makes about 30 pieces. HAM AND CHEESE SPREAD IN STAR MOLD 2 (8 ounces) packages soy cream cheese, softened Combine soy cream cheese and sour cream; blend until smooth. Add dry soup mix, ham and cheese. Line a star mold with plastic wrap and spread cheese mixture into mold. Sprinkle with parsley and decorate with sweet red pepper. Refrigerate for 2 hours before serving. Makes about 4 cups. Serve with crackers. 1 clove garlic, minced Saute minced garlic in oil in a small skillet. Stir in soynuts, chili powder and red pepper. Cook for about 2 minutes to blend flavors and nuts are warm. Remove from pan and serve warm or cool and serve at room temperature. Makes 2 cups. 3/4 cup (6
oz.) soft silken tofu Blend tofu in food processor until smooth and creamy. In small bowl, blend tofu, yogurt, honey, ginger and lemon juice. Refrigerate 1 hour to blend flavors. Serve with assorted fresh fruit. Makes 1cup.
1 package (8 oz.) cream cheese, softened Blend cream cheese and tofu until creamy and well blended. Add shrimp, green onion and cocktail sauce and mix. Refrigerate to blend flavors. Serve with assorted vegetables and crackers. Makes about 2 cups dip. QUICK MEXICAN BEAN DIP1 can (15
oz.) yellow soybeans, drained RANCH DIP1 package
(12 oz.) silken tofu Place all ingredients in blender and mix until smooth. Chill to blend flavors. Serve with vegetables, crackers or chips. Makes about 1 cup. NOTE: For Ranch Dressing add additional soy milk. ROASTED RED PEPPER DIP
12
sundried tomato halves, not in oil Soften sundried tomatoes in 1 cup hot water until soft; drain well. In food processor, process soybeans and tofu until coarsely chopped. Add garlic, cumin, oregano, tomatoes, salsa and roasted red peppers. Continue to blend until smooth. Refrigerate. Serve with vegetables, pita bread, tortillas, bagel chips. Makes about 5 cups.
1
cup roasted, salted soynuts* Mix all ingredients in large bowl or zippered plastic bag. Makes about 8 cups.
|