3 ABN Recipes

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Submitted Jul 4, 2003   Updated Jul 4, 2003

 

CHILLED LEMON CHEESECAKE FILLING (Paula & Curtis Eakins)

2 10.5 oz. pkgs Mori-Nu silken tofu, extra firm
3 fresh lemons, juice only
2 tbsp honey or fructose
1 4 oz pkg lemon instant pudding

In a food processor place tofu, lemon juice and honey or fructose and mix well until smooth. Add lemon pudding mix and blend until mixture becomes smooth again.

Place in a prepared crust and chill for about 4 hours. To get a cheesecake texture, freeze for 3 hours, thaw slightly before cutting and serve with favorite fruit topping.

Serves: 6-8.

PUMPKIN PIE & CRUST (Barbara Kerr)

1 1/4 cups pure maple syrup 1 tsp cinnamon
2 tsp pure vanilla 1/2 tsp salt
1 sm. can solid pack pumpkin 1 1/2 cup mashed silken firm Mori-Nu tofu

Filling: Blend all above ingredients and pour into pie shell.

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1 1/4 cup quick oats 
3/4 tsp salt (blended into flour)

1/4 cup oil
1 cup whole wheat pastry flour 
1/2 cup cold water

Crust: Blend dry ingredients. Add oil and cold water, mix. Roll out dough. Place in pie pan. Pour in filling and bake at 350 degrees for 1 hr. 10 min. Cool and serve.

JEFF'S CHEESELESS CHEESE (Jeff & Nancy Riedesel)

1/2 cup Tahini 1 cup hot water
1 tbs Emes unflavored gel 1 4 oz jar pimentos
1 tsp garlic & onion powder 2 tbs Baco Bits (opt)
3 tbs. Nutritional yeast flakes 1 tbs lemon juice (my addition)

Blend well until smooth and thick. Will thicken more as it chills. Great topping for pizza buns, shepherd's pie, chili chip dip (just add a jalapeno pepper to cheese for zest).

TOFU PINEAPPLE LAYERED DESSERT (Curtis & Paula Eakins)

2 cups plain graham cracker crumbs 1/2 cup soy margarine, melted
2 bananas, sliced 2 (12.3 oz) Mori-Nu silken firm
or 
2 tsp vanilla extra firm tofu
1 tbs honey (opt) 1/2 cup cold soymilk
2 4 oz pkgs Mori-Nu Lemon Cream Pudding Mix
1 15 oz can unsweetened crushed pineapple, drained
1 cup almond slices, opt

Mix graham cracker crumbs and melted margarine in a 9x13 inch glass dish. Press evenly onto bottom of dish. Arrange banana slices on top of crust.

In a food processor blend tofu, vanilla, and honey until smooth. Gradually beat in soymilk. Add pudding mix; beat until well blended. Spread evenly oer banana slices. Spoon crushed pineapple evenly over pudding mixture. GArnish with almonds sprinkled over the top. Refrigerate 4-5 hours or until nice and firm. Serves 8.

TOFU PECAN BURGER (Paula & Curtis Eakins)

1 (16 oz) tofu, firm 
1 med onion, chopped
1/2 cup water 
1 cup seasoned bread crumbs
1 cup pecan meal 
1 tsp garlic powder
1 tsp onion powder 
2 tsp chicken style seasoning
1/4 cup olive oil 
2 tsp Braggs 
1 tbs nutritional yeast flakes

Drain and mash tofu well and place in large bowl. Add bread crumbs, pecan meal, garlic and onion powder, and chicken seasoning. In blender pour in water and chopped onioins, blend on low until mixture is smooth. Pour mixture into bowl with other ingredients and stir well.

In skillet add oil as needed and heat. Drop burger mixture by spoonfuls into hot oil and brown on both sides.

Note: Serve the burgers on a whole wheat bun with lettuce and sliced tomato with your favorite dressing.

PUMPKIN SOUP (Barbara Kerr)

2 tbs chopped fresh parsley 1/4 tsp thyme leaves
1/2 cup finely chopped green pepper 2 bay leaves
4 cup water 1/8 cup whole wheat pastry flour
1/4 cup canola oil 2 tsp salt
1/4 cup chopped green onion, white part only
2 cup Hunts choice cut diced tomatoes
1 large can (30 oz) solid pack pumpkin
4 tsp Mckay's chicken style seasoning
4 cup vanilla flavored almond milk by Naturally
Pie pumpkins (opt) as serving bowls

Saute onion, green pepper, parsley, thyme and bay leaves in canola oil. Add tomatoes, pumpkin, chicken seasoning and water. Bring to a boil. Reduce heat and simmer for 30 minutes. In a bowl combine flour and milk and whisk. Add to soup and stir in salt. Stir over medium heat until mixture boils.

SOUR CREAM (Barry Kimbrough)

1 cup raw cashews 
1 1/4 cup boiling water
1/2 tsp garlic powder 
1 tsp salt substitute
1/3 cup lemon juice

Blend cashews in a dry blender to meal. Add wat4er, garlic powder and salt substitute and blend well. Add lemon juice and whiz briefly. Chill well before using. Freezes well.

This works great as a dip for chips, raw veggies, baked potatoes and salads etc.

THE BEST CAROB FUDGE PIE (Barbara Kerr)

In a blender combine:
1/2 cup pure maple syrup 2 tsp pure vanilla
1 tbs Roma (non-caffeubated coffee substitute

As soon as Roma is dissolved, add:
1 12.3 oz box firm Mori-Nu Silken tofu

Blend until silky smooth. Over a low heat in a thick bottomed sauce pan, melt:

3 cups favorite carob chips or barley malt sweetened chips

When chips are melted, add to blender and blend, stopping 2 or 3 times to stir contents down. When completely blended, just put your blender in the refrigerator while you wait for the Graham cracker Crust to become completely cool. When crust is cool, spoon in filling and refrigerate.

This pie is very rich and needs to be served very cold. Cut into small pieces.

Graham Cracker Crust

8 large squares any brand of honey flavored health graham crackers crushed.

Add to crushed grahams:

2 tbs pure maple syrup
3 tbs canola oil
Mix well. Press into 9" pie plate going up sides and bake @ 350 degrees for 12 minutes. Allow to cool completely before adding filling. This crust is very crunchy.

 

HOLIDAY CRUNCH SALAD (Barbara Kerr)

4 cup broccoli, 1" pieces 4 cup cauliflower, 1" pieces
2 cup cherry tomatoes, cut in half (could cube plum tomatoes)
1 1/2 cup Nayonaise Vege Dressing (Use your own tofunnaise)
2 tbs honey 2 tbs lemon juice

Sprinkle of paprika for top of salad after it has been tossed. Put veggies into a large bowl. Mix up rest of ingredients and pour over the vegetables. toss well to coat. Sprinkle with paprika and serve.

HOT STRAWBERRY CIDER (Barbara Kerr)

8 cup cider 
1 tsp whole cloves
4 inches stick cinnamon 
1 lb bag frozen strawberries

Bring above ingredients to a boil. Reduce to low heat and simmer uncovered for 10 minutes. Pour cider through a fine strainer to remove berry pulp. Serve hot.

This is a beautiful red color.