| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
Vegetarian |
Main dishes, Vegetarian, Soyfoods, Vegetables, Breakfast |
4 |
servings |
INGREDIENTS
| 1 |
c |
Chopped onion |
| 2 |
|
Cloves garlic; minced |
| 2 |
c |
Broccoli flowerets |
| 1 |
c |
Chopped mushrooms |
| 1 |
tb |
Water |
| 1/4 |
c |
Nonfat cholesterol-free egg substitute |
| 2 |
|
Egg whites |
| 10 |
oz |
Soft silken tofu; (such as Mori Nu) |
| 1 |
tb |
Yellow mustard |
| 1 |
ts |
Dried basil |
| 1/8 |
ts |
Nutmeg |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Black pepper |
| 2 |
tb |
Nonfat Parmesan cheese |
|
|
Red pepper rings; for garnish |
|
|
Nonfat cooking spray |
INSTRUCTIONS
8 X 8" BAKING DISH 4 PORTIONS
Silken tofu has a smooth texture and a sweetness resembling fresh
cream
Saut. onion and garlic in a skillet sprayed with a nonfat cooking
spray. Add broccoli, mushrooms, and 1 tablespoon water or nonfat
broth. Cover, reduce heat and steam until broccoli and mushrooms are
just tender. Place in an 8 x 8-inch baking dish sprayed with nonfat
cooking spray.
In a blender, combine egg substitute, whites, tofu, seasonings and
cheese. Blend for 2 minutes, scraping down the sides, until mixture
is smooth. Pour over broccoli mixture. Garnish each corner with a red
pepper ring and bake at 350F for 35 minutes or until center is firm.
Recipe by: Vegetarian Cooking for Healthy Living, page 62
Posted to fatfree digest by Kathleen <schuller@ix.netcom.com> on Oct
02, 1999, converted by MM_Buster v2.0l.
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