The Happy Herbivore Cookbook (60 page)

BOOK: The Happy Herbivore Cookbook

4.26Mb size Format: txt, pdf, ePub

Read Book Download Book

ads

Tofu Ricotta Cheese

Makes 3 cups
| Quick and easy, this protein-packed ricotta goes beautifully on pizza or salads, or tossed with pasta.

1 lb extra-firm tofu, drained
1 tsp lemon juice
¹â
₄c nutritional yeast
2 tbsp Italian seasoning
¹â
₄tsp granulated garlic
powder
salt, to taste
pepper, to taste

1. Wrap the tofu in a clean kitchen cloth and place between two cutting boards.

2. Place a large, heavy object on the top board.

3. Allow to rest for 20 minutes, forcing excess water out of the tofu.

4. Crumble tofu with your hands so it's broken down into smaller pieces but not yet the consistency of ricotta.

5. Mix in lemon juice, nutritional yeast, Italian seasoning, and garlic powder, plus salt and pepper.

6. Incorporate all ingredients with your hands, breaking down tofu to the consistency of ricotta or feta cheese as you mix it together.

NUTRITIONAL INFORMATION (PER
¹â
₄-CUP SERVING)

Calories 137; Calories from Fat 66; Total Fat 2.4g; Cholesterol 0mg; Total Carbohydrate 7.5g; Dietary Fiber 3.6g; Sugars 1.4g; Protein 13g

Cranberry Sauce

Makes 2 cups
| I like my cranberry sauce slightly sweet and still a little tart. It's the prefect addition to any holiday meal, but I really love eating it splattered over Basic Baked Tofu (pg.138).

2
¹â
₂c fresh cranberries
¹â
₄c agave nectar, or to taste
¹â
₄c fresh orange juice
(optional)

1. Combine cranberries, 1 cup of water, and agave and bring to a boil.

2. Continue to boil for 10 to 20 minutes, adding orange juice, if using, after the first 10 minutes of cooking.

3. Once most of the cranberries have popped and the sauce has thickened, turn off heat and cool to room temperature.

4. Transfer to a container and refrigerate overnight, or at least 4 hours before serving.

NUTRITIONAL INFORMATION (PER
¹â
₄-CUP SERVING)

Calories 22; Calories from Fat 0; Total Fat 0.0g; Cholesterol 0mg; Total Carbohydrate 5.8g; Dietary Fiber 0.9g; Sugars 4.3g; Protein 0.1g

Condiments, Spices, & More

Mayo

Makes 1 cup
| Nasoya makes a fat-free vegan mayonnaise and some generic low-fat mayos are accidentally vegan. Still, they can be hard to find, so here is an easy and inexpensive recipe for making your own low-fat vegan mayo at home.

1 12.3-oz package Mori-Nu
tofu
2 to 3 tbsp Dijon mustard
2 tsp distilled white
vinegar
lemon juice, to taste
agave nectar, to taste

1. In a blender or small food processor, blend tofu with Dijon and vinegar until smooth and creamy.

2. Add a few drops of lemon juice and a few drops of agave nectar and blend again.

3. Taste and add more lemon, agave, or Dijon as needed or desired. Chill until you're ready to use.

Sour Cream

Makes 1 cup
| Quick and easy to make with a fraction of the fat compared to dairy and commercial cream cheeses.

1 12.3-oz package Mori-Nu
firm tofu
2 to 4 tbsp lemon juice
¹â
₂tsp distilled white
vinegar
¹â
₈tsp fine salt
1 tsp dry mustard powder
agave nectar, to taste
light dash granulated garlic
powder
1 tsp dried or fresh dill
(optional)

1. Combine tofu with 2 tbsp of lemon juice, vinegar, a pinch of salt, mustard powder, a few drops of agave, and a light dash of garlic powder and blend until smooth and creamy.

2. Taste and add more lemon and/or sweetener if necessary or desired. Stir in dill before serving if using.

VARIATION

Lime CrÃ¨me