Posts tagged ‘Silken Tofu’

Knoephla Soup

We celebrated a Germans from Russia Thanksgiving this year. This was another winner year – there was so much delicious food. I borrowed this recipe for Knoephla – a potato and dumpling soup – from the Prairie Californian. It was our first course, and what a great way to start the meal!

I needed to make a dairy-free version of the soup, so this is how I did it. And I used white spelt flour for the knoephla, but any white flour should do.

Broth

  • 8 cups water
  • 2 bay leaves
  • 4 tablespoons Bill’s Best Chik’nish
  • 4 medium potatoes, peeled and diced
  • 2 TBSP Earth Balance margarine
  • ½ medium onion, chopped
  • 1 12-oz package Mori-Nu Silken Tofu (soft)
  • salt and pepper to taste
  • ¼ teaspoon dill weed

Knoephla (Dumplings)

  • 2 eggs
  • ½ cup + 2 tablespoons unsweetened soymilk
  • ½ teaspoon baking powder
  • 2 cups white spelt flour

 

  1. Combine water, bay leaves, Chik’nish, and potatoes in a large heavy bottomed pot. Cook over medium heat until the potatoes are tender.
  2. In a separate pan, melt the margarine and saute onions until tender and slightly browned. Add to the broth.
  3. While potatoes are cooking, make the knoephla. Combine eggs and soymilk in a large bowl, beat to combine. Add flour and baking powder, mix together well until dough forms.
  4. Drop knoephla into the broth. You can do this by either rolling the dough into a rope (about ½ inch) and cut into pieces (about ¼ inch). Cook for 5-10 minutes or until the dumplings begin to rise.
  5. Blend the tofu in a food processor until it is nice and creamy.
  6. Just before serving, add the blended tofu and warm. Salt and pepper to taste, season with dill weed. If desired, thicken with 1 teaspoon of cornstarch + 1 tablespoon of water.

November 26, 2016 at 10:13 pm Leave a comment

DESSERT: Chocolate Frosting, perfect with that Emergency Chocolate Cake

I don’t remember which cookbook I copied this from in the grocery store, but this recipe is our official favorite.

8 ounces unsweetened chocolate
1/2 cup sweetener of choice
1 12.5-ounce package firm silken tofu
3/4 teaspoon vanilla

1. Melt chocolate in a bowl over a steaming pot of water (or in the microwave, if you’d like). Let it cool a bit.
2. Combine chocolate, sweetener, tofu, and vanilla in a food processor and blend until smooth. Sweeten to taste.
3. Spread on cooled cake immediately.

March 19, 2010 at 7:56 pm 1 comment

WORLD: Strawberry Pudding

This is the first creation that I ever ate with Buffy. She came bravely to visit me at Apple Valley when our friendship was still young, and we ate an entire bowl of this in the break room.

1 ½ cups silken tofu
1 ½ cups fresh ripe strawberries
½ cup sugar or sweetener of your choice
¼ cup oil
1 TBSP lemon juice
1 tsp vanilla
Pinch of salt

Blend everything in a food processor or blender until smooth and creamy. Pour into individual serving dishes or baked pie shell, then chill overnight.

From Tofu Cookery by Louise Hagler

November 14, 2007 at 5:05 pm Leave a comment

NORTH AMERICAN: Tofu Pumpkin Pie

Recipe adapted from Stevia by Rita DePuydt. I first ate this with Michael and Buffy on Thanksgiving. I had to make about five different pies because I couldn’t get the amount of stevia quite right. We had pumpkin pie for weeks.

1-9 inch unbaked pie crust, graham, commercial or homemade
1 12.3 oz. box silken tofu
1/3 cup canola oil
1 15 oz. can pumpkin
2 Tbs. maple syrup (optional)
1/2 tsp. maple flavoring (optional)
3/4 tsp. powdered stevia extract
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves

Preheat oven to 350°. Combine tofu and oil in blender jar or food processor and blend until smooth and creamy. You can also use a whisk or mixer. Add remaining filling ingredients and blend until very smooth. Pour into pie shell and bake in preheated oven about 45 minutes, until set. Chill before serving.

March 16, 2007 at 12:32 pm Leave a comment


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