Deviled Eggs
8 eggs
1 tbsp mustard (I recommend a spicy mustard or horseradish mustard)
1 tbsp fat-free sour cream
1-2 tsp paprika
1 cup tofu (crumbled)
2 tbsp fresh chopped chives
1-2 tsp Pepper
Optional: Celery
1. Hard-boil 8 eggs. In a large saucepan, I recommend cooking eggs on high, in cold water, with the water covering the eggs by about 1-2 inches. When water is boiling, turn off heat, remove from hot burner and cover. Let eggs cook for 10-12 minutes.
2. While eggs are cooking, crumble tofu in a bowl and mash with a fork. Add chives, sour cream, paprika, mustard and pepper. Combine well with fork.
3. When eggs are finished cooking, transfer to bowl and run cold water over eggs while peeling.
4. On a large cutting board, gently cut eggs in half. Remove yokes.
5. Add 3 yokes to tofu mixture and mix with fork. Taste to see if you need more pepper or paprika.
6. Scoop about a tbsp of tofu mixture into each egg.
7. For garnish as a side dish, chop celery and sprinkle over eggs. If using eggs as an appetizer, julienee (matchstick-type cutting) celery to show off your cooking/cutting skills :)
Walnut, Raisin and Cranberry squares (or muffins)
1 1/4 cup whole wheat flour
1/4 cup soy flour
1/2 cup oats
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1 whole egg + 1 egg white
1 cup skim milk
1/4 cup light brown sugar
1 tbsp. smart balance butter
1 tablespoon olive oil
1 tsp. vanilla extract
1 tsp. grated orange zest
2 cups chopped cranberries (fresh or frozen)
1/2 cup chopped walnuts
1/2 cup raisins
1. Preheat over to 375-degrees. Spray cooking sheet or muffin tin with butter non-stick spray.
2. Combine whole wheat flour, soy flour, oats, baking powder, baking soda and cinnamon in large bowl.
3. In a separate large bowl, whisk together eggs (1 whole egg and 1 egg white), skim milk, brown sugar, butter (soft), oil and vanilla.
4. Make a whole in the center of the dry mixture and pour in the wet ingredients. Stir until ingredients are well-combined.
5. Add orange zest, chopped cranberries, walnuts and raisins and stir a few strokes until combined.
6. Add batter to pan (about 1 inch tall). If more than 1 inch, use batter for another cooking pan. If making muffins, use an ice cream scoop to fill muffins 3/4ths full.
7. For muffins, cook 15-17 minutes or until top of muffin starts to firm or gets golden brown. For squares, cook for 15-20 minutes until top of the mixture is slightly golden brown.
8 eggs
1 tbsp mustard (I recommend a spicy mustard or horseradish mustard)
1 tbsp fat-free sour cream
1-2 tsp paprika
1 cup tofu (crumbled)
2 tbsp fresh chopped chives
1-2 tsp Pepper
Optional: Celery
1. Hard-boil 8 eggs. In a large saucepan, I recommend cooking eggs on high, in cold water, with the water covering the eggs by about 1-2 inches. When water is boiling, turn off heat, remove from hot burner and cover. Let eggs cook for 10-12 minutes.
2. While eggs are cooking, crumble tofu in a bowl and mash with a fork. Add chives, sour cream, paprika, mustard and pepper. Combine well with fork.
3. When eggs are finished cooking, transfer to bowl and run cold water over eggs while peeling.
4. On a large cutting board, gently cut eggs in half. Remove yokes.
5. Add 3 yokes to tofu mixture and mix with fork. Taste to see if you need more pepper or paprika.
6. Scoop about a tbsp of tofu mixture into each egg.
7. For garnish as a side dish, chop celery and sprinkle over eggs. If using eggs as an appetizer, julienee (matchstick-type cutting) celery to show off your cooking/cutting skills :)
Walnut, Raisin and Cranberry squares (or muffins)
1 1/4 cup whole wheat flour
1/4 cup soy flour
1/2 cup oats
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1 whole egg + 1 egg white
1 cup skim milk
1/4 cup light brown sugar
1 tbsp. smart balance butter
1 tablespoon olive oil
1 tsp. vanilla extract
1 tsp. grated orange zest
2 cups chopped cranberries (fresh or frozen)
1/2 cup chopped walnuts
1/2 cup raisins
1. Preheat over to 375-degrees. Spray cooking sheet or muffin tin with butter non-stick spray.
2. Combine whole wheat flour, soy flour, oats, baking powder, baking soda and cinnamon in large bowl.
3. In a separate large bowl, whisk together eggs (1 whole egg and 1 egg white), skim milk, brown sugar, butter (soft), oil and vanilla.
4. Make a whole in the center of the dry mixture and pour in the wet ingredients. Stir until ingredients are well-combined.
5. Add orange zest, chopped cranberries, walnuts and raisins and stir a few strokes until combined.
6. Add batter to pan (about 1 inch tall). If more than 1 inch, use batter for another cooking pan. If making muffins, use an ice cream scoop to fill muffins 3/4ths full.
7. For muffins, cook 15-17 minutes or until top of muffin starts to firm or gets golden brown. For squares, cook for 15-20 minutes until top of the mixture is slightly golden brown.
