| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Vegan |
Vegtime3 |
6 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 2 |
c |
Chopped white or cremini mushrooms |
| 2 |
|
Cloves garlic; minced |
|
|
Salt and freshly ground black pepper; to taste |
| 1 |
tb |
Whole wheat flour |
| 1 |
c |
Calcium-enriched soy milk |
| 1 |
lb |
Firm low-fat tofu |
| 1/2 |
c |
Whole wheat flour |
| 1/2 |
c |
Calcium-enriched soy milk |
| 1 |
c |
Bean sprouts |
| 1/2 |
c |
Sliced water chestnuts |
| 1/4 |
c |
Finely chopped green onions |
| 1/2 |
c |
Sliced shiitake mushrooms |
| 1/4 |
c |
Drained and soaked hijiki |
| 1 |
tb |
Tamari or soy sauce |
| 2 |
tb |
Peeled and grated fresh gingerroot |
| 2 |
tb |
Olive oil |
INSTRUCTIONS
MUSHROOM SAUCE
TOFU PANCAKES
6 SERVINGS VEGAN
For a casual supper, I always enjoy these tofu pancakes topped with a rich
mushroom sauce. For optimum taste, prepare the pancake mixture and chill it
overnight-the flavors will blend, and the cakes will turn more easily.
Serve with brown rice and Emerald Sea Salad. Calcium per serving: 520 mg.
Sauce: In medium saucepan, heat oil over medium heat. Add mushrooms,
garlic, salt and pepper, and cook, stirring often, until mushrooms are
soft, about 7 minutes. Reduce heat to low. Add flour and cook, stirring
constantly, 1 minute. Slowly stir in soy milk and cook, stirring
constantly, until thick and bubbly, 3 to 5 minutes. If desired, transfer
mixture to food processor or blender and process until smooth. Set aside.
In food processor or blender, combine tofu, flour and soy milk and process
until smooth, Transfer mixture to medium bowl. Stir in bean sprouts, water
chestnuts, green onions, shiitake mushrooms, hijiki, tamari or soy sauce
and ginger. Batter should be fairly stiff-add more flour if needed.
In large nonstick skillet, heat oil over medium heat. Drop batter in
skillet by spoonfuls to form 3-inch pancakes about 1/4-inch thick. Cook
until golden brown, turning carefully, 2 to 3 minutes per side. Remove to
paper towels to drain. Repeat with remaining batter, adding more oil to
skillet if necessary. To serve, arrange pancakes on a heated platter and
top with sauce.
PER SERVING: 205 CAL.; 10G PROT.; 9G TOTAL FAT (1G SAT. FAT); 22G CARB.; 0
CHOL.; 279MG SOD.; 3G FIBER.
Recipe by: Vegetarian Times Magazine, March 1998, page 53
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus: beaten so that you could be unbeatable”