Slow Cooker minestrone soup
4 cups vegetable broth
4 cups tomato juice
1 can (28 oz.) organic diced tomatoes, undrained
2 medium carrots, sliced
2 medium celery stalks, diced
1 medium onion, diced
1 cup sliced fresh mushrooms
1 tablespoon dried basil leaves
1 teaspoon salt
1/2 teaspoon dried
2 garlic cloves, finely diced
1 1/2 cups uncooked rotini pasta
Shredded vegan Parmesan cheese, if desired

In 4- to 5-quart slow cooker, mix all ingredients, except pasta and cheese.
Cover; cook on Low heat setting 7 to 8 hours.
Stir in pasta.
Increase heat setting to High.
Cover and cook 15 to 20 minutes longer or until pasta is tender.
Sprinkle each serving with cheese.

Serves 4

 

 

cream of tomato soup

 

 

 

 

46 ounce can tomato juice (not from concentrate)
1 medium onion, diced
2 stalks celery, diced
2 medium carrots, scraped and diced
2 cloves garlic, finely diced
8 ounces silken tofu, drained and cut into cubes
3 tablespoons tomato paste
1 tablespoon good quality olive oil
8 ounce cup water
kosher salt
freshly ground black pepper

Heat olive oil in a large pot over medium heat.
Add the onion, celery, carrots and garlic.
Sauté vegetables until tender, approximately 5 minutes.
Season with salt and pepper.
Stir in tomato juice, tomato paste and water.
Bring to a boil and cover pot.
Simmer on a low heat for 15 minutes.
Stir in silken tofu and simmer for 15 more minutes, uncovered.
Puree the soup in a blender until smooth.

Serves 4

banana parfait1
2 ripe medium bananas
2 tablespoons fresh lemon juice
1/2 cup toasted wheat or oat cereal
3 cups chopped fresh fruit, or fresh berries

Place bananas in a medium bowl.
Add lemon juice.
Mash and stir bananas and lemon juice until the mixture is the texture desired.
Assemble parfaits in short, wide glasses in alternating layers of mashed banana, cereal, and fruit until all is used up.
Serve immediately.

Serves 4

Note: For added protein, substitute one cup of silken tofu for one of the bananas.

tomato_soup_1280

 

 

 

 

3 cups vegetable broth
2 cups water
1 tablespoon olive oil
3 ripe tomatoes, chopped
1/2 onion, chopped
2 garlic cloves
3 mini-sweet peppers, seeded and chopped
1 teaspoon kosher salt, or to taste
1 tablespoon freshly ground black pepper
1 tablespoon chili powder
1 tablespoon cumin
10 corn tortillas, cut into lengthwise strips
1/2 cup orzo pasta
1/2 cup cilantro, chopped
juice of two limes
diced avocado for garnish

Preheat oven to 400°

Line a rimmed baking sheet with parchment paper.
Add olive oil, tomatoes, onion, garlic cloves and mini-sweet peppers.
Toss to combine.
Roast for 40 minutes, or until tomatoes are lightly browned, turning once.
In a soup pot, combine vegetable broth and water.
Bring to a boil.
Add orzo pasta and corn tortilla strips.
Simmer 5-7 minutes, or until pasta is al dente.
Add roasted tomato mixture and cilantro.
Stir in salt, black pepper, chili powder and cumin.
Simmer for an additional 10 minutes, or until heated through.
Garnish with diced avocado and fresh lime juice.

Serves 6

pasta with tofu

 

 

 

 

2 cups (8 ounces) pasta – ziti or any similar variety
24 ounce jar marinara sauce
6.5 ounce jar pesto, or homemade
1 pound silken tofu

Cook pasta according to directions on package.
Blend silken tofu in a blender or food processor until smooth.
In a saucepan combine silken tofu, pesto and marinara sauce.
Simmer uncovered for 20 minutes.
Pour sauce over pasta and serve.

Serves 4

1 tablespoon olive oil
1 small onion, chopped
1 teaspoon garlic, minced
1/2 teaspoon salt, plus more to taste
Freshly ground pepper to taste
1 jalapeño pepper, minced
10 ounce bag baby spinach, washed and trimmed
1 pound silken tofu, drained and patted dry
2 tablespoons water

Heat oil in a large skillet over medium heat. When hot, add the onion and garlic, sprinkle with salt. Saute until onion is translucent and garlic is soft, 3 to 5 minutes.
Add the minced jalapeño pepper and saute until fragrant, less than a minute. Increase heat to medium-high, add the spinach and water. Sprinkle with pepper. Cook, stirring occasionally, until spinach is wilted and fairly dry, 5 to 8 minutes.
Crumble the tofu into the pan and stir, using a spatula to combine tofu with the vegetables. Adjust the heat, as necessary, to avoid burning.
When mixture starts to stick to the pan, its ready.
Taste and adjust the seasonings.
Serve hot or warm.

Serves 2

Note: Leafy greens can be substituted for the spinach.

Crust
1/2 cup nondairy butter, at room temperature
1/4 cup confectioners’ sugar
1 cup unbleached all-purpose flour

Filling
1/2 cup silken tofu (soft or firm)
1 cup granulated sugar
Zest from 2 lemons
1/3 cup fresh lemon juice (2-3 lemons)
2 tablespoons unbleached all-purpose flour
1 tablespoon cornstarch
Confectioners’ sugar, sifted

Preheat oven to 350°F.

Grease an 8 x 8 baking pan with cooking spray
and sprinkle with a light dusting of flour.

Preparing the crust

In a food processor, in the bowl of an electric stand mixer, or
with an electric hand mixer, cream the butter and confectioners’
sugar until light and fluffy. Add the flour, and process/beat until the dough
just comes together.
Press dough into the bottom of the prepared pan. Bake for 20 minutes, or until lightly browned. Remove from oven. Cool on wire rack while preparing the filling.

Filling

In a food processor or blender, add the tofu and blend until creamy, about
1 minute. Add the granulated sugar and blend until smooth. Add and blend the lemon zest, lemon juice, flour, and cornstarch. Pour the filling over the baked shortbread crust and bake for 20 minutes, or until filling is set.
Remove from oven and cool on wire rack.
To serve, cut into squares or bars and dust with sifted confectioners’ sugar, when serving.

Yield: Sixteen 2-inch squares

Note: Best eaten the day they are made. But they can be covered and stored in the refrigerator for a few days.

2 tablespoons olive oil
1 large bunch broccoli, stalks and flowerettes, finely chopped
16 ounce bag baby carrots, chopped
16 ounce box lasagna noodles
1 container silken tofu
1 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon basil
salt to taste
1/4 cup Parmesan cheese, vegan
2 cups shredded mozzarella cheese, vegan
2 – 24 ounce jars tomato sauce, divided

Preheat oven to 350°F.

In a large skillet, heat olive oil on medium heat and saute chopped broccoli and carrots until tender, about 7 minutes.
Place in a large bowl and refrigerate until cool.
Cook noodles, drain, and lay flat until cool.
Mix ricotta cheese with garlic powder, oregano, basil and salt.
Add ricotta mixture, Parmesan cheese, and mozzarella cheese to the bowl of broccoli and carrots, mix well.
Using a spatula, spread 1/2 cup of the filling onto length of each lasagna noodle, leaving 1/2 inch space at each end so roll-ups do not overflow.
Roll each one up tightly.
Spread 1 jar of the tomato sauce on the bottom of a deep baking pan.
Place roll-ups seam side down.
Cover pan with tin foil and bake in oven for 45 minutes.
Remove from oven and top with the remaining tomato sauce.
Bake uncovered for 15 more minutes.

Serves 4

16 ounce can pumpkin puree
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
16 ounce package silken tofu, drained, then processed in a blender until smooth
9 inch prepared pie shell*

Preheat oven to 425°F.

Cream pumpkin and sugar using a food processor, blender or electric mixer.
Add salt, cinnamon, ginger, cloves and tofu. Blend.
Pour into the pie shell.u
Bake for 15 minutes, then reduce oven temperature to 350°F. and bake for 40 minutes more.
Chill and serve.

Serves 10-15

Note:  Can use No Fail Pie Crust

 

5 ounces silken tofu
2 cups sugar
1 can coconut milk
1 1/2 cups coconut flakes
2/3 cup canola oil
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda

Preheat the oven to 350°F.

Using a paper towel, lightly wipe the inside of a 9 x 13 inch baking pan with canola oil.
Place tofu, sugar, coconut milk, coconut flakes and canola oil in the bowl of a food processor and puree until thick and uniform in texture.
In a large bowl, sift the flour, baking soda and baking powder.
Add the liquid ingredients to the dry ingredients.
Mix until combined. The batter will be thick.
Pour batter into the prepared cake pan.
Bake for approximately 40 minutes, or until top is golden brown.
Cool the cake on a rack while preparing the frosting.

Frosting
1/2 cup coconut milk
2 cups Earth Balance nondairy butter, or another brand
Powdered sugar (add until desired thickness is obtained)
coconut flakes, toasted – for garnish, optional

Heat the butter in a microwave safe bowl until it is melted.
Place the melted butter and coconut milk in a blender.
Blend on a low speed, adding in the powdered sugar until the desired
thickness is obtained.
For added decoration, sprinkle toasted coconut flakes on top of cake.