|Featured on Veg TV||Laura Soybeans Recipes||Tosteds Recipes|
- 1/2 cup dry milk
- 1/2 cup peanut butter (or soybutter)
- 1/4 cup Honey
- Teaspoon of Vanilla is optional.
Roll into small balls and roll in Lightly Salted Tosteds. Drizzle with chocolate.
- 2 Cups butter
- 2 Cups sugar
- 2 cups brown sugar
- 4 eggs
- 2 teaspoon vanilla
- 4 cups flour
- 5 cups oatmeal
- 1 teaspoon salt
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 16 ounces (3 cups) Milk Chocolate Chips
- 1 - 300 gram bag of Original Lightly Salted Tosteds Crushed
Cream Butter and both sugars. Add eggs and Vanilla. Mix together with flour, oatmeal, salt, baking powder and baking soda. Add Chips, and Tosteds. Roll into balls, slightly flatten and place two inches apart on a cookie sheet. Bake for 10 to 11 minutes at 350 degrees (or to your liking).
Chocolate-Covered Tosteds 'n Fruit
(with permission from The Enlightened Kitchen, John Wiley & Sons, Inc. ©Marie Oser 2002)
Serve these quick and easy treats right from the freezer!
- 35 candies
- 2 cups Tosteds soynuts
- 1 1/2 cups mixed dried fruit (perhaps blueberries, strawberries, and cherries)
- 1/3 cup cocoa powder
- 2 tablespoons arrowroot
- 3/4 cup hot brown rice syrup
- 1 1/2 tablespoons pure vanilla extract
- 1/4 teaspoon almond extract
- Spray a cookie sheet with olive oil cooking spray.
Combine Tosteds and fruit in a large bowl, and set aside. Combine cocoa and arrowroot in a small bowl and set aside. Place rice syrup in a glass liquid measuring cup and microwave for 25 seconds, or heat in a small saucepan over low heat for a minute. Using a wire whisk, blend the cocoa powder with the rice syrup and mix until a chocolate syrup is formed. Add vanilla and flavoring extracts and pour over fruit and Tosteds. Combine thoroughly with a rubber spatula. Place rounded tablespoonfuls on prepared cookie sheet and place in the freezer for 15 minutes. Serve immediately. Replace remaining candies in freezer as these candies will become soft when left at room temperature.
Banana Bread with Roasted Soynuts
(with permission from The Enlightened Kitchen, John Wiley & Sons, Inc. ©Marie Oser 2002)
This delicious banana bread is topped with crunchy TOSTEDS, roasted soynuts that add the goodness of soy with 1/3 less fat than traditional nuts.
- One 9" by 5" loaf
- 2 cups whole wheat pastry flour
- 1/4 cup soy flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/8 teaspoon nutmeg
- 1/4 teaspoon sea salt
- 1/3 cup prune puree
- 3/4 cup evaporated cane sugar
- 1 cup mashed ripe bananas (2 medium)
- 1 tablespoons egg replacer powder
- 1/4 cup water
- 3/4 cup enriched vanilla soymilk
- 1 teaspoon pure vanilla extract
- 1/2 cup TOSTEDS soynuts (plain)
- Preheat oven to 350° Spray 9" by 5 loaf pan with olive oil.
In a medium bowl, combine whole wheat flour with soy flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside. In a large bowl, blend prune puree with sugar. Add mashed bananas and blend. In a small bowl, whisk egg replacer powder with water until foamy. Add to banana mixture with vanilla, and soymilk, and mix thoroughly. Fold the dry ingredients into the liquid, mixing just until blended. Pour batter into prepared pan and top with TOSTEDS. Bake for 50 minutes, or until toothpick inserted comes out clean.
- 1 cup soybeans (yields 3/4 cup ground or 6-12 cups soy coffee)
- Soak the soybeans overnight
- Preheat the oven to 300 F.
- Spread the soaked soybeans out on a cookie sheet, one layer deep.
Bake in the oven until they are dark golden brown, but not burned. This takes about four hours. Use 1 or 2 scant tablespoon of the ground bean per cup of water. You can also simmer it gently for about 5 minutes. Do not boil or it will be bitter.
- 1 cup soy soymilk
- 1/2 medium banana
- 2 table spoon frozen fruit juice concentrate, undiluted
- 1/4 cup frozen fruit (optional)
Puree all the ingredients in a blender until smooth. Pour into a glass and serve at once.
- Yields: 2 loaves
- 2 1/2 cups soymilk
- 2 table spoons honey
- 1/4 cup soy oil
- 1 table active dry east
- 1/2 cup warm water
- 1/3 cup soy flour
- 2 cups white bread flour
- 5 (or more cups) whole wheat flour
- 2 1/2 tea spoon salt
Bring soymilk and honey almost to a boil. remove from heat, stir in oil, and let cool to Luke warm. Dissolve yeast in warm water and let sit about 5 minutes, until bubbles begin to form. Combine soy flour, white flour, 4 cups of the whole wheat flour and salt in a large mixing bowl. Add the yeast and soymilk mixtures and stir well. Add the remaining whole wheat flour as needed to make a soft dough. Turn out onto a lightly floured board and knead unit smooth and elastic, about 10 to 15 minutes. Put dough into a lightly oiled bowl. cover and let rise until double in bulk, about 2 hours. Punch down, shape into two loaves and let rise again in lightly oiled bread pans until dough reaches the top of the pan, about 45 minutes. Bake for 35 to 40 minutes at 350 degree until golden and bottom sounds hollow when tapped. Remove from pans to cool.
- 1 Cup of Soybeans
Rinse the beans. Soak the beans in 3 to 4 cups of water overnight. Bring beans to rolling boil and maintain for 10 to 12 minutes (can boil longer to make softer). Rinse beans again put into a baking dish with 1 cup of water (vary amount to your preference) then add brown sugar, molasses, mustard, barbecue sauce, onion, shot of ketchup and mix to taste. Put into oven with lid on for 45 minutes, take lid off and bake for another 30 to 45 minutes.
There you have it, baked Soybeans better than the stuff in the can at the store!
Yields: 9 Servings
Serving Size: 2 Pieces
- 8 oz mushrooms, chopped
- 1 1/2 cups zucchini, chopped
- 16 oz Tofu
- 1 tablespoon lemon juice
- 1 tablespoon dried parsley flakes
- 1 teaspoon Italian herb seasoning
- 3/4 cup water
- 4 cups fat-free marinara sauce
- 8 oz lasagna noodles, uncooked
- 4 oz Mozzarella-style soy cheese, grated
- 1/4 cup Parmesan-style soy cheese
- Preheat the oven to 350 degree.
1. Sauté the mushrooms and zucchini in a nonstick skillet until tender, adding a little water if needed. Set aside.
2. Mash the Tofu in a small mixing bowl. Add the lemon juice, dried parsley flakes, Italian herb seasoning and petter. Mix well.
3. Combine the water and marinara sauce. (The extra water will be absorbed by the uncooked noodles.)
4. Assemble the lasagna: put about 1/3 of the sauce on the bottom of a 9"x13" baking dish. Top with half the uncooked noodles, half the Tofu mixture, half the Mozzarella-style soy cheese, and all of the mushrooms and zucchini. Put another 1/3 of the sauce on top, the remaining noodles, the remaining Tofu and then the last 1/3 of the sauce. Top with the remaining Mozzarella and Parmesan soy cheeses.
5. Cover the casserole with foil. Bake at 350 degree for on hour. Remove from oven and let sit 10 to 15 minutes to make serving easier. Cut lasagna into 18 pieces (3 x 6).
This mildly spiced pasta is a quick and easy, and you can serve it hot or cold! If you like it spicier, add a little more hoisin sauce and some crushed red pepper when you dress the noodles.
Yields: 8 Servings
- 1/3 cup hoisin sauce*
- 1 tablespoon lower-sodium soy sauce
- 1 tablespoon rice vinegar
- 8 oz firm Tofu, in 1/2" cubes
- 8 oz angel hair pasta or thin spaghetti
- 2 tsp dark sesame oil
- 1 cup snow peas, in 1" pieces
- 1 cup small broccoli florets
- 1 cup carrots, in thin half rounds
- 1/2 cup onion, in thin half rounds
- 1 tablespoon sesame seed (optional garnish)
1. Make marinade: In a small bown whisk together the hoisin sauce, soy sauce and rice vinegar. Reserve 2 tablespoon of the marinade; pour the rest over the Tofu and stir to coat.
2. Put the Tofu cubes on a nonstick baking sheet and bake at 350 degree for 20 minutes, turning once. While the tofu bakes, prepare the pasta and vegetables, as follows.
3. Break the pasta in half and cook according to package directions. When done, drain the pasta and toss it with the sesame oil. Add the reserved marinade and toss again.
4. Sauté the snow peas, broccoli, carrots and onion in a nonstick skillet (with a little water to prevent sticking) until crisp tender. Add them along with the baked Tofu to the pasta and gently mix. Sprinkle with sesame seeds. Serve hot or cold.
* Chinese hoisin sauce, a soybean-based cooking and dipping sauce, is available in Asian groceries and many supermarkets.
Yields: 3 Servings
- 1/2 cup sugar
- 1 1/2 cups plain soymilk
- 2 tablespoon cornstarch
- 1 teaspoon vanilla extract
Stir the sugar and cornstarch together in a medium saucepan. Whisk in the soymilk. 2) Cook, stirring, over moderate heat until the mixture comes to boil and thickens. Remove from heat, stir in vanilla and pour into 3 individual serving dishes. Chill well before serving.
- Diced onions
- Diced peppers
- Diced celery
- Diced mushrooms
Heat butter in skillet. Add veges and saute until tender. While veges are sauteing put your tofu in a deep dish bowl and whip with a wire wisk until tofu resembles scrambled eggs. When veges are soft add the tofu and your choice of seasonings, mix all ingredients and simmer to your satisfaction. 2-3 minutes was fine for me. NOTE: It is VERY important that you do not substitute the butter for oil. Butter gives the tofu an eggy flavor. Experiment: Take a slice of tofu and fry it in butter. Taste a piece, it will taste like fryed egg whites. Then add salt and taste another piece, then add all your favorite seasonings and devour the remainder.
Cooks Tip: I keep a (seperate) baggies of diced onions, peppers, celery, and mushrooms in my freezer at all times. When veges come out of the freezer they are already soft and this speeds up the sauteing time, and preperation time. Because they are in baggies it is easy to seperate the pieces if they should get stuck together by tapping the baggie on the inside of your sink. Diced veges seem to thaw really quick in my kitchen. I get what I need and immediately put them back in the freezer. This will illiminate the sticking together problem.
Things You'll Need:
- Measuring cup
- 3 qt. unflavored soy milk
- Measuring spoons
- 2 tsp. pure vanilla extract
- 4 tbsp. sugar
- 2 tbsp. barley malt
- 2 tbsp. unsweetened cocoa
- 1 cup fresh or frozen strawberries
- Fine mesh strainer
- Jars or other storage containers
Vanilla Soy Milk
1. Pour 1 qt. plain soy milk into a bowl.
2. Add 2 tsp. pure vanilla extract, 1 tbsp. sugar and 1 tbsp. barley malt. Add a pinch of salt.
3. Whisk the mixture until the sugar and salt are completely dissolved. Taste, and adjust salt and sugar levels if desired.
Chocolate Soy Milk
1. Measure 1 qt. unflavored soy milk. Pour it into a bowl.
2. Add 2 tbsp. unsweetened cocoa powder, 1 tbsp. barley malt and 1 tbsp. sugar. Add a pinch of salt.
3. Beat with a whisk until the dry ingredients are dissolved. Taste, and add more cocoa or sugar if desired.
Strawberry Soy Milk
1. Measure 1 qt. unflavored soy milk. Pour it into the jar of a blender.
2. Add 1 cup fresh or frozen strawberries. If using frozen berries, thaw them first. Add 2 tbsp. sugar and a pinch of salt to the blender.
3. Blend on high until the berries are liquefied and the mixture is a uniform pink color. Pour the mixture through a fine mesh strainer into a jar or other storage container to remove strawberry seeds and pulp.
Orange Soy Smoothie (If you like Orange Julius you will love this)
Mix the following into a blender:
1. 1 can mandarin oranges
2. 1/2 can of orange juice concentrate
3. 2-3 cups of Vanilla Soymilk
4. Ice as desired