October 27th, 2004

(no subject)

Homemade Tofurkey Loaf
Makes 6-8 servings

2 1-lb. blocks firm tofu
3 Tbsp. soy sauce
1 1/2 Tbsp. toasted sesame oil
1 1/2 Tbsp. dry sherry
3 Tbsp. water
1/4 tsp. pepper

Freeze the tofu for at least one day then thaw it and squeeze out the excess water. This changes the consistency of the tofu, making it chewier and more porous. Place the two blocks of tofu next to each other in an oiled loaf pan, making sure that they are as close together as possible. Combine the soy sauce, sesame oil, sherry, water, and pepper to create a marinade. Pour 2/3 of this marinade over the tofu, cover the dish, and place it in the refrigerator overnight. Cover the remaining marinade and refrigerate it. Remove the tofu from the refrigerator and pour the remaining marinade over the top. Bake at 350°F for 90 minutes, basting every half hour and flipping after 45 minutes. (When flipping the tofu, use caution so that it does not break apart.) Cool the tofu to room temperature or place in the freezer until cool, at which point it will have a firm, meaty consistency. Use it in sandwiches, as a main dish with gravy, or come up with your own serving ideas.

I found this recipe interesting and I wish to try it myself, I just wanted to share my neat find.
  • jennuh

Low-Fat Scalloped Potatoes

This is one amazing dish. Not only does it taste awesome, is low fat, and a great side dish, but it's cheap to make. not too shabby.

1 1/2 cups soy milk
4 medium potatoes
2 tbsp flour
1 tsp salt
1/2 to 1 tsp garlic powder
1/2 to 1 tsp cayenne pepper
1 medium onion, chopped

Preheat oven to 350 degrees F
Peel and slice potatoes thinly. In a saucepan, combine soy milk, flour, salt, garlic powder and cayenne pepper. Cook over medium heat until the sauce thickens. Add onions to sauce.

Layer a casserole dish with half of the potato slices. Spoon half of the sauce over slices and repeatwith remaining potatoes and sauce.

Cover and bake in oven for 65 mins.