Archive for March, 2011

Ever since Trader Joe’s moved into town I buy their challah rolls to make into french toast or bread pudding. [Side note: I tried to make my own challah loaf once but I used whole wheat flour, cut down on the sugar, and… it turned out like high-fiber whole wheat sandwich bread.] Anyways, one way to make bread pudding healthier is to sub silken tofu instead of eggs.  I used to use Nasoya’s Silken Creations recipes but I think they must have discontinued the line and so I’ve had to start experimenting on my own. Also, my latest craze is meyer lemons. I bought a 2lb bag and in the past two weeks I’ve made lemon cream cheese bars (graham cracker crust), lemon mascarpone chess pie (gingersnap crust), and this recipe:

3-4 small lemons, preferably meyer
1/2 cup sugar
1 20 oz. tub silken tofu, drained
1/2 cup blueberries
1/2 cup white chocolate chips
2 challah or brioche rolls (7 oz. total)

Zest and juice the lemons straight into a blender jar. Add the tofu and sugar, and blend until everything is uniformly liquid. Cube the rolls into 1 inch pieces and spread them into an 8″x8″ pan. Add the blueberries and white chocolate chips. Spread the tofu batter over the bread pieces, and mix well with a spatula.

Pre-heat the oven to 350, and let the mixture sit for at least 10 minutes to let everything soak and meld. Bake for 40 minutes or until the corners start to brown and the center is set. Serve warm.


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Curry Beef Puffs

These were very very experimental in concept and execution. Thankfully, they turned out AMAZING.

1/2 package of puff pastry (3 sections), thawed
1 cup meatless crumbles
1/4 onion
1 clove garlic
1 tablespoon curry powder
oil for sauteing

Preheat the oven to 400 degrees. Dice the onion and mince the garlic, saute until the onion is clear. Add meatless crumbles and curry powder and cook just long enough so that the meat is not frozen. Roll each section of the puff pastry out until it is about 4 inches wide, 1/8-in thick. Divvy up the meat mixture amongst the three puff pastry sheets, but only place the meat on 1/2 of each sheet.

Each sheet is going to be folded in half and then cut into five sections, so try to spoon the meat into 5 lines. Fold the other half of the pastry sheet over the meat, gently press the dough down between each division, and cut it into 5 strips with a pizza cutter (spraying the pizza cutter with oil first will help).

Just for aesthetic purposes, you can spray the tops with oil and sprinkle sesame seeds (or use an egg white wash to make it  brown nicely).  Bake them for 22-25 minutes, or until they are nicely brown and crispy. Separate with a spatula and eat!

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