Cooking School Recipes

Recipes from Cooking School by Judy Knopper, M.S., R.D.

ROTINI ITALIANO

1/4 lb. Prosage or other veggie sausage, grated.

1/2 onion, diced

1/2 each Red, Green and or Yellow pepper, diced in 1/2 inch chunks

1/4 lb (or more to taste) fresh sliced mushrooms

1 can FriChik, diced (about 1/1 2 c.)

15 oz. can diced tomatoes

1 tsp. each of dried Basil and Oregano

Sprinkle of Garlic powder to taste

8-10 oz. “Rainbow” or whole grain rotini pasta

Brown Prosage over medium heat in heavy skillet using veg etable spray or small amount of oil then set aside.

Saute onion, peppers and mushrooms in 2 Tb. olive oil and add to veggie sausage.

Add FriChik, tomatoes, and seasonings to sausage and vegetables and heat through.

Cook rotini according to package directions. Pour heated sauce over cooked pasta, blend and serve.

By Judy Knopper, M.S., R.D.

“BAKED CHICKEN” TOFU

1 lb. Tofu, firm or extra firm, drained well

2 tsp. chicken-like seasoning

2 tsp. Sesame oil OR olive oil

Cut tofu in 1/2 inch slices, pat dry.

Layer in 13 x 9 casserole dish and sprinkle with “chicken” seasoning. Drizzle with sesame or olive oil, then bush to cover. Turn and repeat process on other side. Marinate tofu 30 minute to overnight in the refrigerator.

Bake at 350 degrees, turning over after about 20-25 minutes. Let bake until firm and light brown, an additional 20 minutes or so, depending on the water content of the tofu. Let cool and store in a covered container in refrigerator for up to one week.

Serving idea: Steam brown rice, stir in steamed peas, and layer this tofu on top for a delicious hot main dish. Use a little additional chicken seasoning and yeast flakes to season the rice, or even a little spaghetti sauce.

[from Guilt-free Gourmet by Vicki Griffin and Gina Griffin-Stearman]

Lemon Velvet Pie

1 20-oz. can crushed pineapple. packed in own juice

1/2 C water

1 medium orange, peeled and cut into small pieces (remove all orange seeds)

6 T cornstarch

1/3 C honey

1/2 tsp. lemon extract

Blend until smooth and creamy in blender. Pour into a saucepan and thicken over medium heat. Pour into baked Granola Crunch piecrust (below). Chill and serve.

Serving Suggestions:

*Top with coconut or a dollop of whipped topping.

*For an extra lemony taste, add 1 tsp of lemon peel while blending the ingredients.

*This pie filling is very delicious and extremely versatile. You can serve it in parfait cups layered with chilled Dreamy Cream Whip and a peppermint sprig or a lemon wedge.

* Layer it in a cake pan with granola and sliced bananas.

* Use as a topping over waffles with fresh strawberries and topping.

Granola Crunch Piecrust

1/1 2 C granola

2 T oil (or water)

Pinch of salt

Grind Granola in blender. In a bowl mix all ingredients with a fork. Sprinkle in

more water , if needed, to moisten just enough to adhere together. Do NOT make

sticky. Press into pie plate with fingers. Bake at 350 degrees for 10-15 minutes, or

until firm and crusty.

Use only with precooked fillings.

CRANBERRY TOFU DESSERT

1/4 C flour

6-8 oz. of “slice ‘n bake” sugar cookie dough

3 C fresh cranberries

1/2 C Sugar or Splenda

1/4 C water

1 tb. cornstarch

2 tb. orange juice

10.5 oz pkg. “lite” tofu, extra firm

1/2 tsp. vanilla

1/4 tsp. almond extract

scant 1/3 C sugar or “Splenda”

Sprinkle 1/4 cup flour onto work surface. Roll out 6-8 ounces of chilled cookie

dough to 1/8 inch thick. Roll dough to an 11 inch circle; fit dough into a 10 or 10 1/2 inch springform pan. Bake 12-14 minutes at 375 degrees. Cool.

Combine cranberries, 1/2 C sugar/Splenda, water, cornstarch and orange juice in

saucepan; stir well. Bring to a boil, cook 1 minute, stirring steadily. Remove from

heat and let cool.

Drain tofu and wrap in paper towel and squeeze out excess water. Position knife blade in food processor bowl or use blender; add tofu, vanilla, almond extract and 1/3 cup sugar/Splenda. Process until smooth. Spread over cooked cookie dough crust. Arrange cooled cranberry sauce over tofu filling. Chill.

Cookie crust may be baked ahead, but filling should be added no more than 4 hours before serving. Serves 12
NOTE:A Granola crust, graham cracker crust or baked whole wheat pie pastry may be substituted for the cookie dough crust.

Per serving: Calories 193 Protein 3 g. Total fat 5 g. Saturated fat 1 g. Fiber 1 g. Calories calculated using sugar.

Dreamy Cream Whip

2 boxes Mori Nu silken tofu, rinsed

1/3 light olive or canola oil

2 T vanilla

2/3 C honey or maple syrup

Pinch of salt

Blend all ingredients in blender until very smooth and creamy. Add SMALL amounts of water, if necessary, while blending to keep the mixture

moving in the blender. Chill and enjoy as a topping on desserts, fruit, or cereal.

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