Tofu, Tofu, Tofu....it is finally coming together! I am starting to understand how to use it and how many different ways you can incorporate it into recipes. I have (successfully) used it to replace ricotta cheese. I have used it to create "eggs" for a breakfast sandwich. I made a crust less pumpkin pie with it. And today I made these yummy, healthy blueberry bars.
10 ounces silken (soft) tofu
2 cups whole wheat flour
2 1/2 tsp baking powder
1/3 cup unsweetened applesauce
1/2 cup honey
1/2 cup of water
1 tsp vanilla
1 cup fresh or frozen blueberries
Preheat oven to 350 degrees. Grease 9x13 pan.
Blend applesauce, honey, tofu, water and vanilla until smooth (food processor or blender).
In a large mixing bowl, combine flour and baking powder.
Pour wet ingredients into a mixing bowl Mix in dry ingredients and blend until mixed. Then fold in one cup blueberries.
Pour into 9x13 pan and bake for 25 minutes.
Cool and cut into squares.
Wednesday, October 26, 2011
Today was a beautiful day in San Diego. The air was cool and crisp. It was a wonderful fall day. We don't get very many of them here, so I have to enjoy them when they come.
Today I celebrated fall by making a thick butternut squash soup. If you prefer more of a soup-soup, leave out the couscous!
1 large or 2 small butternut squash, cooked and pureed.
4 celery stalks/sticks, sliced
5 carrots, sliced
1/2 onion, chopped
6 cups vegetable broth
1 14 oz can coconut milk
1/2- 1 cup couscous (depending on desired thickness)
1/8 tsp cayenne pepper
pepper to taste
Saute onion in 1/4 cup of water
In large pot combine broth, butternut squash and coconut milk. Add onions, celery, carrots and spices. Bring to a boil and reduce heat to medium-low. Cook for 20 minutes. Add couscous and simmer for an additional 10-15 minutes or until couscous is done. Serve and enjoy!