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Berry, Chocolate and Vanilla Soy Strata

Ingredients:
1 cup Chocolate Soymilk
1 cup Vanilla Soymilk
1/2 cup of sugar,divided in 2
4 tablespoons of cornstarch, divided in 2, each mixed with a tablespoon of cold soy milk
1 pint raspberries
1 pint blackberries
1 pint strawberries, hulled and sliced
powdered chocolate for garnish

1. Heat the soymilk flavors in separate pots over low heat. Add ¼ cup of sugar and 2 tablespoons of cornstarch mixed with cold soy milk to each pot of simmering soy milk and heat until the milk thickens. Remove from the heat and cool.
2. In a large glass bowl, layer the chocolate and vanilla soymilk with the berries forming layers. End up with a layer of berries on top and sprinkle with powdered chocolate You may also garnish with a topping of shelled, chopped pistachios for a more upscale presentation.

Fresh Fruit Topped With Tofu Strawberry Peach Whip

1 medium bowl of fresh fruit salad
4 large strawberries, stems removed
2 medium ripe peaches, peeled and pitted
1 1/2 pounds Mori-Nu® Silken Tofu-Firm
1 1/2 cups powdered sugar

Prepare the fruit salad and set aside in the refrigerator.
In a food processor, puree the strawberries and peaches until they reach a thick, liquid consistency. Add the tofu, blend until fully combined.
Add the powdered sugar, blend until smooth.
Pour the mixture into an airtight container and chill for 2 hours, or overnight. Serve in individual dessert dishes, and garnish with whole strawberries. This will keep in the refrigerator for one week.

Easy Oven Baked Tofu Sticks

2 pkgs Mori-Nu® Silken Lite Tofu - Extra Firm, drained
1/2 cup cracker crumbs, crushed fine
2 Tbsp. corn meal
1 1/2 Tbsp. seasoning of choice (Creole, Cajun, lemon pepper, etc.)
1/2 tsp chili powder
1/2 tsp salt
sesame oil for spraying

Drain Mori-Nu® Silken Lite Tofu - Extra Firm and wrap in paper towels for 15 minutes.
In shallow bowl, mix together cracker crumbs, cornmeal, seasoning, chili powder and salt. Set aside.
Lightly oil large wire cake or cooking, cooling rack. Remove paper towels from tofu; cut each block into 12 sticks about 3 inches long and 3/4 inch thick.
Dredge each stick in the crumb mixture; place on wire rack.
Place rack in 375° oven from 35 to 40 minutes, until crisp and brown. Serve warm drizzled with sauce or with sauce on the side for dipping.

Somewhere in my travels on the net I found these and kept them, where I saw them I do not remember, but they sound good.

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if God brought you to it. He will bring you through it.

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