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Tofu Pumpkin Bread Recipe

November 4, 2013 by Leave a Comment

Tofu Pumpkin Bread

Are you looking for ways to get creative with pumpkin? Below is a recipe that you might want to try for pumpkin bread that includes tofu!

Family traditions during the holidays always include a pumpkin – for carving, eating or both! Creamy pumpkin desserts are notoriously high saturated fats, but don’t despair – House Foods Tofu has the perfect way to lighten up your favorite recipes. By incorporating tofu into pumpkin dishes, it makes dessert a better health choice while keeping traditional flavors intact.

Tofu Pumpkin Bread Recipe

  • ½ package House Foods Premium or Organic Tofu Soft (drained)
  • ½ can pumpkin
  • ½ cup vegetable oil
  • 1/4 cup water
  • 1 cup sugar
  • 1 tsp. vanilla
  • 1 cup wheat flour
  • 1 cup all purpose flour
  • 3 tsp. baking soda
  • ¾ tsp. salt
  • 3 tsp. pumpkin spice
  • Dash ginger
  1. In a blender, combine pumpkin and tofu. Puree until smooth and transfer to large bowl.
  2. Add sugar, vegetable oil, water and vanilla to tofu mixture
  3. In a separate bowl, whisk together flour, baking soda, salt, ginger and pumpkin spice.
  4. Combine dry and wet ingredients. Mix thoroughly and pour into loaf pan. Bake in preheated oven for 1 hour at 350 degrees.
  5. Cool about 1 hour before serving.

 

Filed Under: Recipes

Quinoa and Roasted Beet Salad Recipe

October 26, 2013 by Leave a Comment

Quinoa Beet Salad

Are you one that enjoys recipes with quinoa? Be sure to try Alter Eco’s Quinoa and Roasted Beet Salad. In this recipe, Alter Eco Royal Pearl Quinoa ties the warm, earthy beets together with the decadent goat cheese; It’s perfect for curling up and savoring on cool fall day.

Quinoa and Roasted Beet Salad

  • 4 cups cooked Alter Eco Royal Pearl Quinoa
  • 1 bunch of beets (3 large, 4 medium or 5 small, roasted)
  • 3/4 to 1 pound beet greens (the greens from 1 generous bunch)
  • Salt to taste
  • 1 to 2 tablespoons extra virgin olive oil (to taste)
  • 2 garlic cloves (minced)
  • 2 teaspoons caraway seeds (lightly crushed)
  • 2 ounces goat cheese (crumbled or diced (1/2 cup))
  1. Scrub and roast the beets. Once they are cooled, remove the skins and cut into 1/4-inch dice. Set aside.
  2. Blanch the greens in a large pot of generously salted water or steam them above an inch of boiling water until wilted, one to two minutes. Refresh with cold water, squeeze dry and chop.
  3. Heat the olive oil over medium heat in a large, heavy skillet. Add the garlic. Cook, stirring, until fragrant, 30 seconds to a minute. Add the caraway, beet greens, and salt and pepper to taste. Stir over medium heat for 30 seconds to a minute until the greens are nicely infused with the garlic and oil. Add the beets and quinoa. Toss together until the ingredients are well combined and the quinoa is heated through and colored with beet juice. Taste and adjust salt and pepper. Transfer to a wide serving bowl or platter, and sprinkle the goat cheese over the top.

 

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Four Cheese Pita Pocket Recipe

September 12, 2013 by Leave a Comment
Four Cheese Pita Pocket

Now that school is back in session, you might be looking for quick recipes that the whole family will enjoy. I love to cook but there are days when I want something to fix that is easy and will save me time.

This Four Cheese Pita Pocket Recipe is a kid favorite that is a healthier version of one of our favorite foods and can be whipped up in minutes. The best part is that you can pack leftovers for lunch the next day!

Four Cheese Pita Pocket Recipe

  • 1 cup ricotta cheese
  • 4 medium pita breads
  • ¾ cup shredded Italian cheese mixture (mozzarella, provolone, Parmesan, etc.)
  • 1 teaspoon dried Italian seasoning
  • Marinara sauce for dipping (if desired)
  1. In a bowl, stir together the cheeses, basil, oregano and pepper.
  2. Cut the break halfway around the edge, fill with the cheese mixture.
  3. Spray your WearEver Cast Lite Fry Pan with cooking spray and set over medium-high heat. Grill the sandwiches until the cheese melts. Cut in half.
  4. If desired, serve with your favorite marinara sauce on the side. Repeat with the remaining sandwiches.

Recipe courtesy of WearEver

Filed Under: Recipes

Figs Stuffed With Gorgonzola Recipe

January 25, 2013 by Leave a Comment
Figs Stuffed With Gorgonzola

Want to try something different. Below is a recipe for Figs with Gorgonzola for those looking to try something new.

Figs Stuffed With Gorgonzola Recipe

  • 16 medium figs (dried – about 8 ounces)
  • 1/2 cup port
  • 1 tablespoon vinegar (balsamic)
  • 1/4 cup cheese (crumbled Gorgonzola – 2 ounces)
  • 1/4 cup cream cheese (reduced-fat – softened)
  • 1 teaspoon rosemary (fresh – chopped)
  • 2 ounces prosciutto – sliced and trimmed of fat
  • pepper (black, coarsely ground – to taste)
  1. Snip the stem off each fig and make a crisscross cut two-thirds of the way down to partially open the fig. Trim the base of each fig so it will sit upright when finished.
  2. Place the figs, port and vinegar in a small saucepan; cook, uncovered, over low heat, shaking the pan occasionally, until the figs are plumped and softened and most of the liquid is reduced, 10 to 15 minutes. Set aside until cool enough to handle.
  3. Meanwhile, combine Gorgonzola, cream cheese and rosemary in a small bowl; blend with a fork.
  4. Cover and refrigerate until the figs are cooled
  5. Cut prosciutto into 1/4-inch-wide ribbons.
  6. Using a teaspoon, melon baller or small spoon, place a dollop of cheese mixture in the opening of each fig.
  7. Garnish each appetizer with a ribbon of prosciutto. Dust with a grinding of pepper.

This recipe is courtesy of BetterEats.com!

Filed Under: Recipes
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