cold
sesame noodles,
Tofu Satay, Chocolate
Bundt
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Cold
Sesame Noodles
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Cold
Sesame Noodles
(from
The Enlightened Kitchen, John Wiley & sons, Inc., (c)Marie Oser
2002)
6 Servings
This
spicy starter is a classic dish made here with I.M. Healthy Soynut
Butter.
1 (12
ounce package) spaghetti, cooked, rinsed, and drained
1/4 cup Tamari
1/2 cup chopped fresh cilantro, separated
3/4 cup thinly sliced scallions, separated
2 cloves garlic, minced
1/3 cup creamy I.M. Healthy Soynut Butter
1/2 cup hot vegetable broth
2 teaspoons dried parsley
1 1/2 teaspoons ground ginger
1 1/2 teaspoon sesame seed oil
1/4 teaspoon hot chile sauce
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Brette
Borow with VegTV's Junior Studio Audience who can't wait to
taste the Cold Sesame Noodles, made with I.M. Healthy Soynut
Butter.
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Cook
the spaghetti according to package directions and drain and rinse
with cold water. Set aside and rinse occasionally to keep from sticking.
In a 2-cup liquid measuring cup, combine the tamari, 1/4 cup of
the cilantro, 1/2 cup of the scallions, garlic, and soynut butter,
mixing with a small wire whisk or fork. Add the broth, parsley,
ginger, sesame oil, and hot pepper sauce. Mix thoroughly, toss sauce
with noodles and top with remaining scallions and cilantro.
Cold
Sesame Noodles
Nutrition
Analysis: per serving: 1/3 cup
Protein 3g, Carbohydrate: 8g, Fiber 2g, Fat 5g, Sat Fat 0g, Cholesterol
0mg, Calcium 20mg, Sodium 225mg.
Calories 91 --- from Protein 15%, from Carbohydrate: 34%, from Fat:
51%
Fudge Glazed Chocolate Bundt
(from
The Enlightened Kitchen, John Wiley & sons, Inc., (c)Marie Oser
2002)
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Plump dairy free chocolate chips and dried Rainier cherries
add dimension to this delectable Fudge Glazed Chocolate Bundt.
The Fudge
Frosting is made richly flavorful with I.M. Healthy Chocolate
Soynut Butter.
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16
Servings
Filled
with plump dairy free chocolate chips and dried Rainier cherries
add dimension to this richly flavorful Fudge Glazed Chocolate Bundt.
1 1/2
cups whole wheat pastry flour
1/4 whole grain yellow corn meal
3/4 cup unsweetened cocoa
1 tsp. ground cinnamon
1 tsp. Non-aluminum baking powder
1/2 tsp. baking soda
3/4 cup dairy free chocolate chips
1/2 cup dried Rainier cherries
1/3 cup prune puree
1 3/4 cups evaporated cane juice
1/2 cup water
2 Tablespoons egg replacer powder
1/2 cup vanilla soymilk
1 teaspoon pure vanilla extract
I.M.
Healthy Soynut Butter Fudge Frosting
1 cup organic powdered sugar, sifted
1/4 cup unsweetened cocoa, sifted
2 Tablespoons enriched vanilla soymilk
3 Tablespoons I.M. Healthy CHOCOLATE Soynut Butter
1/2 teaspoon pure vanilla extract.
Preheat
oven to 350° Spray Bundt Pan with olive oil cooking spray.
In a medium bowl, Combine the pastry flour, corn meal, cocoa, cinnamon,
baking powder, and baking soda. Add chocolate chips, and cherries.
Set aside. Place prune puree in a large bowl, add cane juice, and
blend with a fork. Combine the water and egg replacer powder in
a small bowl, and beat with a whisk or small fork until foamy. Add
to the prune mixture with soymilk, and vanilla. Blend until smooth.
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I.M.
Healthy Soynut Butter is made with Non-GMO soy, 100% peanut-free
and has 30% less fat than peanut butter. At I.M. Healthy Soynut
Butter "Healthy" is our middle name.
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Fold
the dry ingredients into the prune mixture with a rubber tipped
spatula just until mixed. Pour into prepared pan and bake on the
center rack of the oven for 40 minutes, or until tester comes out
clean. Cool in pan 20 minutes and then wire rack.
I.M.
Healthy Soynut Butter Fudge Frosting:
Sift the powdered sugar and cocoa into a medium bowl. Add soymilk
and the I.M. Healthy Chocolate Soynut Butter with the rose
water. Frosting should cascade from spoon in thick ribbons. Thin
with additional tablespoon of soymilk, if necessary.
Fudge
Glazed Chocolate Bundt
Nutrition
Analysis: 1 slice
Protein 4g, Carbohydrate 51g, Fiber 4g, Fat 5 g, Sat Fat 2g, Cholesterol
0mg, Calcium 74 mg, Sodium 69mg
Calories 234,
from Protein: 6%, from Carbohydrate 78%, from Fat:16% from alcohol:1%
TOFU
Satay
8
Servings
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Tofu
Satay cooks in a savory marinade made with I.M. Healthy Soynut
Butter.
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First
we make the marinade, cube the tofu and add to the marinade..set
aside (overnight) Grill or Broil the tofu, make the dipping sauce
and serve!
For
the Marinade:
2 (16 ounce pkg) firm Chinese style tofu, cubed
1 cup vegetarian "chicken" broth
3 cloves garlic, peeled
3 scallions, with 2" green, sliced
3 Tablespoons I.M. Healthy Creamy Soynut Butter
1 teaspoon rice vinegar
1 teaspoon vegetarian worcestershire sauce
2 Thai chiles, seeded and diced
3 Tablespoons Tamari
1/3 cup chopped cilantro
For the Satay Dipping Sauce:
Olive oil spray
4 cloves garlic, minced
1 medium red onion, chopped
1 medium shallot, minced
1 rounded Tablespoon grated fresh gingerroot
2 to 3 Thai chiles, seeded & minced
1/4 cup dry sherry
1/2 cup chunky soynut butter
1/2 cup lite coconut milk
1 Tablespoon Birani curry paste
2 Tablespoons light brown Muscovado sugar
juice of 1 lime (about 3 Tbsp.)
1 1/2 teaspoons vegetarian Worcestershire sauce
2 Tablespoons Hot & Sweet Tomato Chile Sauce (HOT KETCHUP)
1/4 cup chopped cilantro
1 teaspoon cumin
Divide
each block of tofu in half crosswise halving the width. Slice through
the block in a tic-tac-toe pattern creating 18 cubes of tofu. Prepare
broth in a large glass measuring cup and set aside. In TRIBEST PERSONAL
BLENDER, pulse the garlic, scallions, tomatoes, lime juice, worcestershire
sauce, chille paste, tamari, and chopped cilantro. Add mixture to
broth with the tamari and cilantro. Combine with cubed tofu in a
non-reactive bowl and refrigerate covered, overnight.
I M
Healthy SoyNut Butter DIPPING SAUCE
Place garlic, onions, shallots, ginger, and chiles in the personal
blender and pulse to chop. Spray a medium saucepan with olive oil.
Warm over medium heat for 30 seconds and add veggies. Cook 3 minutes,
add sherry, cook 2 minutes and add 
soynut
butter, Stir to blend, reduce heat to medium low and add coconut
milk. Stir in curry paste, and sugar. Add fresh lime juice and add
to the pan with worcestershire sauce, hot & sweet tomato chile,
cilantro, and cumin. Reduce heat to low and simmer 8 minutes or
until ready to serve, stirring occasionally.
Soak
short wooden skewers in hot water for 20 minutes to prevent them
from sticking and burning. Thread tofu onto the skewers. Spoon marinade
over tofu and grill 3 to 5 inches under a hot broiler/ on a grill
or a griddle pan on high
