Soyfoods Recipes – April Soyfoods Month // 04/28/16
As heard on KFGO Joel Heitkamp Show:
Easy Stuffed Shells
18 large pasta shells
1 26-ounce jar of your favorite pasta sauce
1 (12.3-ounce) package silken soft tofu (mashed)
2 cups shredded mozzarella cheese, divided
¾ cups grated Parmesan cheese, divided
2 tablespoons chopped fresh parsley
- Cook pasta shells according to package directions; drain. Preheat oven to 350°F. Spray bottom of 13 X 9 X 2 inch glass baking dish with non-stick cooking spray. In large bowl, beat egg. Stir in tofu, 1 3/4 cups mozzarella cheese, 1/2 cups Parmesan cheese and the parsley.
- To assemble, spread 1 cup of the sauce in baking dish. Fill cooked shells with tofu/cheese mixture. Arrange filled shells in the baking dish. Pour remaining sauce over shells. Top with remaining mozzarella and Parmesan.
- Bake, covered with foil, until bubbly, about 45 minutes. Uncover and continue cooking until cheese is melted, about 5 minutes. Let stand 5 minutes before serving. Yield: 6 servings.
CALORIES 26 (7% from fat); FAT 1g (sat fat 0.1g, mono fat 0.1g, poly fat 0.2g); PROTEIN 3.9g; CARBOHYDRATE 24.7g; CHOLESTEROL 4mg; IRON 1.4mg; SODIUM 227mg; CALCIUM 20mg;
More recipes at: www.thesoyfoodscouncil.com
Elizabeth’s Chocolate Pudding Pies
This recipe is from Elizabeth Karmel, grillmaster and author of Taming the Flame; A Southern Girl’s Sassy Guide to Grilling and BBQ. This desert is so easy and incredibly delicious, a real show stopper.
- 16-ounce container silken firm tofu
- cup confectioner’s sugar
- cup Scharffen Berger Cocoa or other Best Quality Cocoa
- teaspoon vanilla
- tablespoon corn syrup
- individual, prepared graham crust pie shells
½ pint of heavy whipping cream, whipped
fresh raspberries for garnish
shaved chocolate or mini chocolate chips for garnish
- Combine tofu, confectioner’s sugar, cocoa, vanilla and corn syrup in a blender. Blend until smooth, then chill for 30 minutes.
- Spoon into individual pie shells and chill loosely covered in the refrigerator until ready to serve.
- Top with whipped cream and garnish with raspberries and shaved chocolate just before serving.
Edamame and Corn Salad
2 T. balsamic vinegar
2 T. cider vinegar
1 T. brown sugar
1/2 t. ground cumin
1/2 t. onion powder
1 clove garlic, minced
1 1/2 c. cooked shelled edamame
1 1/2 c. cooked corn
1/2 c. chopped red bell pepper
- In a small saucepan combine vinegars, sugar, cumin, onion powder and garlic. Heat until sugar is dissolved. Remove from heat.
- Place edamame, corn and red pepper in a medium bowl. Pour vinegar mixture over vegetables. Stir to mix. Cover and refrigerate 1 to 4 hours or until chilled, stirring once.
Serves 6. Short cut- use ½ cup of bottled balsamic vinegar dressing and add 1 teaspoon of cumin, stir to combine. Pour over edamame, corn and red pepper. Cover and refrigerate 1 to 4 hours or until chilled, stirring once.