Tuesday, June 9, 2009

Here's your go-to for the day

Found this over at the fat free vegan.... universal filling for lasagnas and bakes of all kinds. Two versions here, one tofu based and the other bean based. Both vegan, both yummy!

Creamy Bean Filling

1 15-ounce can great northern beans
1 tablespoon nutritional yeast
1 teaspoon basil
1/2 teaspoon oregano
1/8 teaspoon cayenne
1/2 teaspoon salt (or to taste)
1 cup spinach, firmly packed

Prepare the filling by placing all ingredients into a food processor and processing until smooth.

Tofu filling

10 oz frozen chopped spinach, thawed
1 lb tofu (firm, reduced-fat recommended--not silken!)
1 tsp. salt (optional)
2 tbsp. nutritional yeast (adds a cheesy taste)
1 1/2 tsp. oregano
1/2 tsp. garlic powder
1 tsp. basil
1/2 tsp. rosemary, crushed
1/8 tsp. cayenne pepper

Place the tofu and thawed spinach in the food processor and process briefly. Add the remaining filling ingredients to the processor and blend until smooth.

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