Tuesday, October 27, 2015

Yogurt Cheese - Ricotta or Cream Cheese

After straining yogurt through a cheesecloth, the pulp is the perfect consistency for Ricotta or Cream Cheese.

I have used this is Cheesecake recipes for years and it is not only perfect but scrumptious!

Tofu Xpress - The Gourmet Food Press

Tofu Epress - The Gourmet Food Press

This was a gift from my wonderful sister, who is a fabulous cook! When I first received it, I wondered if I would ever use it. Once I tried it and found how easy it was to press tofu, I wondered how had I managed before? 

Nasoya Organic Extra Firm Tofu
I have found that just about any of the Nasoya Tofu work with this Tofu Xpress.

The Tofu Xpress is a quick assemble and comes with two different springs, light and firm. 

Split Pea Soup

Split Pea Soup

1 c chopped onion
1 cup chopped celery
2-3 carrots, chopped
2-3 cloves garlic
1# dried split peas
1.5 c dry white wine or additional broth
6 c veg broth
1/3 c TVP bacon bits - optional
1.5 tsp gr black pepper
1.5 tsp liquid smoke
1 tsp rosemary
1/2 tsp crushed bay leaves
1 tsp marjoram
1 tsp basil
½ tsp ground mustard

Stove top – Sauté onion, celery, carrots in broth about 5 mins. Combine remaining ingredients, bring to low boil. Simmer 45 mins.

Crock pot – combine all ingredients in crock pot and cook 4-6 hours.

Optional – use an immersion blender to purée if desired.

Notes: I have made this without the TVP bacon bits and white wine and like the flavor.
Carrots - adds a nice color and plenty of vitamins, not to mention flavor.