Soy Cooking with Patricia Greenberg

(WJBK) - Get these recipes courtesy of Patricia Greenberg and her book, 'The Whole Soy Cookbook.'

Cajun Red Hot Jambalaya with Soy Sausage

• 1 tablespoon vegetable oil
• 10-ounce package of lean soy sausage links, sliced
• 2 large onions, chopped (about 2 cups)
• 3 stalks celery, chopped (about 1 cup)
• 1 large green pepper, chopped (about 1 cup)
• 3 small bay leaves, crushed
• 6 cloves garlic, chopped
• 2 tablespoons Cajun seasoning
• 1/2 teaspoon salt
• 2 cups uncooked long grain rice
• 3 cups tomato juice
• 3 cups Vegetable Stock
• 1 pound tomatoes, chopped, or one 14-ounce can chopped tomatoes
• 1 bunch green onions, chopped (about 1 cup)

Method:

1. In a large soup pot heat the oil over medium-high heat and sauté the sausage slices for 5 minutes or until they are browned.
2. Add the onion, celery, green pepper, bay leaves, garlic, Cajun seasoning and salt. Continue to cook for 10 to 12 minutes, stirring frequently, until the onions brown.
3. Stir in the uncooked rice and cook for 5 more minutes, stirring occasionally.
4. Add tomato juice and vegetable stock, stirring well, and bring to a boil. Reduce heat to medium and simmer, covered, for 15 minutes.
5. Add chopped tomatoes and green onion, stirring well.
6. Continue cooking at low heat, covered, until rice is tender, about 45 minutes. Serve hot. Serves 6
7. Calories 323, Protein 22 grams, Carbohydrates 32 grams, Fat 13 grams, Fiber 3.5 gram, Cholesterol 0 mg, Sodium 219 mg

Raspberry Marble Tofu Cheesecake

• 9 inch Springform pan
• 1 ¼ cups (1 package)
• 6 tablespoons butter, or margarine
• 1 /12 pounds silken tofu
• 1 cup sugar
• 8 ounces soy cream cheese
• 1/2 cup raspberry Jam

Method:

1. Crumble the graham crackers in a food processor until finely ground
2. Add the butter/margarine and pulse until the mixture reaches course crumbs.
3. Pat the mixture into a thick layer in the bottom of the spring-form pan, and set aside.
4. Preheat the oven to 350’, and clean out the food processor.
5. In a small saucepan, heat the raspberry jam very slightly, to increase viscosity.
6. Put the tofu and soy cream cheese in the food processor, and blend until smooth, add the sugar until fully combined.
7. Pour the tofu mixture into the prepared crust, and drizzle the raspberry jam over the cake. With a toothpick, draw stripes across the jam to create a marbleized pattern.
8. Bake for 50 minutes, and turn the heat off, and leave the cake in the oven for 1 hour to set. Remove and cool. Serve at room temperature

Yield 12 slices

Calories 272, Protein 6 grams, Carbohydrates 33 grams, Fat 13 grams, Fiber 1 gram, Cholesterol 0 mg Sodium 134 mg

Soy Chocolate Truffles

• 2 ½ cups semi-sweet, non-dairy chocolate chips ( pound bag)
• ¾ cup soymilk
• cornstarch for dusting

Coatings

• ½ cup soynuts, ground
• ½ cup shredded coconut
• ½ cup unsweetened coca powder

1. Put the chocolate chips in a clean glass bowl and set aside.
2. In a small sauce pan, heat the soymilk over a high flame just until it starts to boil, remove from heat
3. Pour the soy milk directly over the chocolate chips, and whisk until smooth.
4. Pour into a shallow plastic container and chill for at least an hour.
5. With a melon baller, or small scoop, dusted with cornstarch, scoop the mixture into even balls. Roll them in the assorted toppings to cover completely.
6. Place in paper candy cups and serve.
7. To store, freeze the mix for up to 1 month before forming the balls.

Makes 32 pieces

Calories 75, Protein 1 grams, Carbohydrates 10 grams, Fat 4.5 grams, Fiber .9 gram, Cholesterol 0 mg, Sodium 9 mg