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Pasta Salad with Tofu Dressing
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8 oz. bowtie pasta (farfalle)
1/4 c. extra-virgin olive oil
2 Tbsp. lemon juice
2 Tbsp. Italian salad dressing
1/2 tsp. sea salt
pinch of cayenne pepper
2 plum tomatoes, diced
2 c. broccoli, cut into bite-sized pieces
2 c. fresh spinach leaves, washed and trimmed
1/2 c. black olives, sliced
8 fresh basil leaves, chopped
2 Tbsp. fresh parsley, snipped
1 red onion, sliced and separated into rings
1. Prepare pasta according to package directions. Do not add salt.
2. In large bowl, whisk together the olive oil, lemon juice, Italian dressing, salt and pepper. Add pasta and mix gently.
3. Mix in tomatoes, broccoli, spinach, olives, basil and parsley.
4. Add Creamy Tofu Dressing. Mix to evenly coat salad. Chill 4-6 hours. Garnish with onion rings before serving.
Serves 8
Suggestion: Substitute watercress or the green part of bok choy for the spinach and broccoli.
Judith Richardson
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4 oz. firm tofu, water-packed
1/4 c. water
1/4 c. onion, chopped
2 cloves, garlic, minced
2 Tbsp. vegetable oil
2 Tbsp. nutritional yeast flakes
1/4 tsp. salt
1 tsp. lemon juice
1. Remove tofu from package. Drain off excess water.
2. Combine all dressing ingredients in blender container or food processor.
3. Blend until smooth and creamy.
Judith Richardson
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Scrambled Tofu Potato Salad with Cashew Dressing
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4 medium potatoes, washed, peeled and diced (4 cups)
4 c. water
1/4 c. celery, diced
1/4 c. onion, chopped
1 sprig of scallion, chopped
2 Tbsp. sweet relish
3 Tbsp. olive oil
1/2 tsp. paprika
Scrambled Tofu
Cashew Dressing
parsley for garnish
1. In medium saucepan, bring water to a boil. Add potatoes, Cover and cook for 5 minutes or until tender. Drain in colander, reserving 3/4 cup cooking liquid.
2. Transfer potatoes to a large salad bowl. Add celery, onion, scallions, relish and olive oil. Add scrambled tofu and cashew dressing. Mix well. Garnish with paprika and parsley. Cover and chill
Serves 4
Judith Richardson
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2 Tbsp. vegetable oil
1/8 tsp turmeric
4 oz. firm tofu, water-packed
2 Tbsp. nutritional yeast flakes
1/2 tsp. salt
1. Remove tofu from package. Drain.
2. Shred tofu or mash with a fork into small pieces.
3. Add oil to skillet.
4. Stir in turmeric, tofu, yeast flakes and salt. Mix well for even distribution of seasoning.
5. Cook 2 minutes over medium heat. Remove from heat. Let cool.
Judith Richardson
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2 c. cashew pieces
3/4 c. reserved liquid from potatoes or water
1 tsp. unflavored kosher gel
2 Tbsp. vegetables oil
1 Tbsp. soy lecithin granules
2 medium cloves garlic, minced
2 tsp. lemon juice
1/4 tsp. salt
1. Rinse cashews with warm water. Set aside.
2. Heat reserved liquid or water. Stir in kosher gel until dissolved. Combine gel, oil and lecithin in blender and blend for 30 seconds.
3. Add cashews, garlic and salt. Blend until smooth. Transfer to container and stir in lemon juice.
Judith Richardson
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1 bunch watercress
1 head leaf lettuce
2 medium tomatoes, cut into eighths
1 small red onion, sliced and separated into rings
3 Tbsp. flaxseed oil
1/2 tsp. salt
1. Trim off tough stems of watercress. Separate leaves of lettuce and discard all damaged leaves.
Rinse greens and blot or spin dry. Cut into bite-sized pieces.
2. In salad bowl, combine greens with tomatoes and onions.
3. Add oil and sprinkle on the salt. Toss to coat.
Yield: 8 servings
Judith Richardson
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8 lasagna noodles, cooked according to package directions without salt
1 jar (32 oz.) chunky garden style pasta sauce
1 c. baby lima beans, dried
3 c. water for cooking
1/2 c. cashews
1/2 c. bean stock or water
1 1/4 c. Almond Milk
2 Tbsp. vegetable oil
1 Tbsp. nutritional yeast flakes
1 Tbsp. unbleached flour
1 tsp. lemon juice
1/2 tsp. salt (optional)
pinch of cayenne pepper
3/4 c. spinach, chopped
1/4 c. red bell peppers, diced
2 Tbsp. fresh parsley, chopped
2 cloves garlic, minced
6 fresh basil leaves, chopped or 1 tsp. dried basil
vegetarian cheese to cover
1. Soak beans 7-8 hours or overnight. Combine drained beans and water in pot, bring to a boil. Reduce heat to medium and cook for 10 minutes, being careful not to overcook the beans, or they will not chop well.
2. In food processor, finely chop beans for 1-2 minutes, until it resembles fine meal. Transfer to mixing bowl and set aside
3. Blend cashews in reserve stock or 1 c. water until smooth. Add the cashew cream to the chopped beans. Add milk, oil, yeast flakes, flour, lemon juice, salt and cayenne pepper. Mix well.
4. Fold in spinach, peppers, parsley, garlic and basil.
5. Preheat oven to 350 degrees. Spread 1 c. pasta sauce on bottom of casserole dish.
6. Take one noodle at a time and place on flat surface. Evenly spread 1/3 c. bean mixture on noodle. Roll up noodle and place it seam side down in dish. Repeat until all eight are completed.
7. Top with pasta sauce. Bake uncovered for 15 minutes. Remove from oven and top with cheese. Return to oven for 5 minutes.
Makes 8 roll-ups
Judith Richardson
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Dorothy’s Stir-Fried Vegetables
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2 medium carrots
1 chayote squash
10-12 green cabbage leaves
3 Tbsp. vegetable oil
1 celery stalk, cut in strips
1 small onion, chopped
1 medium red bell pepper, cut in strips
1 medium green bell pepper, cut in strips
1/2 c. chopped scallions
2 Tbsp. parsley, chopped
1 tsp. fresh thyme leaves
SAUCE:
Place in a small bowl and whisk together:
3/4 c. tomato sauce
3 cloves garlic, minced
2 Tbsp. soy sauce
1 Tbsp. sesame tahini
2 tsp. ginger root, minced
1. Rinse and peel carrots and chayote squash. Cut carrots into strips. Cut chayote in quarters and slice.
2. Rinse cabbage leaves and remove hard veins. Roll and chop cabbage, set aside.
3. Add oil to skillet. Stir-fry carrots and chayote for 2 minutes.
4. Add sauce, celery, onion and peppers, cook for 3 minutes. Turn off heat. Add cabbage, scallion, parsley and thyme. Toss to mix. Serve promptly.
Yield: 10 servings
Judith Richardson
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Judy’s Classic Cheesecake
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1 package Mori-Nu silken tofu, soft
1/3 c. coconut milk
2 Tbsp. Better Than Milk, soy, vanilla flavor
2 Tbsp. Emes Plain Kosher Gel
2 Tbsp. lecithin granules
2 Tbsp. vegetable oil
1/4 c. firm tofu
1/2 c. Silk Soy Creamer
1 Tbsp. soy protein isolate
1/3 c. sugar
1 Tbsp. flaxseed oil
1/4 tsp. vanilla extract
1/4 tsp. lemon juice
pinch of salt
pinch of ground cinnamon
9-inch graham cracker pie crust
strawberry preserves
mint leaves for garnish
1. Remove tofu from package, place in covered container or plastic bag. Freeze for 12 hours. Thoroughly thaw; approximately 8 hours.
2. Empty thawed tofu into a large strainer and gently press on tofu to extract as much water as possible, being careful not to lose any tofu.
3. Transfer tofu to medium mixing bowl. Add coconut milk and Better than Milk. Whisk together into a smooth creamy consistency. Set aside.
3. Dissolve unflavored kosher gel in 1/3 c. hot water and pour into blender container. Add lecithin and vegetable oil. Blend until creamy, approximately 30 seconds. Add firm tofu, soy creamer and
soy protein isolate.
4. Blend until smooth and creamy. Add to mixture in bowl. Mix in sugar, flaxseed oil, vanilla, lemon juice, salt and cinnamon. Mix well. Fill pie crust and chill 8 hours or overnight.
5. Freeze for 30 minutes before serving. To serve, top each slice with strawberry preserves.
Garnish with fresh mint leaves.
Yield: 8 servings
Judith Richardson
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