[Isa]

Made a celery soup last weekend. Instead of adding rice as a thickener I used millet. It gave the soup richness, felt as silky as a soup made with cream.

I've been thinking a lot about tofu lately but I've often had it in Japanese restaurant but I never cooked with it at home yet.

How about sharing a few recipes Prune?

[SeattleDeb]

Prune..yes..share...! I've been using prune puree in things like banana breads with much success..but would love to hear more of your ideas NutritionPost/Prune. So glad to have you here.

[cape chef]

I use different blends of Spices, I also have dried and minced citrus zezt that I use for a lift, as far as herbs I alway's have plenty of fresh herbs to use. In the off season I bring in herbs almost everyday. During growing season our grounds grew puts together a wonderful herb garden including edible flowers.
cc

[Mezzaluna]

Nutritionpost, I do eat some legumes. My goal is not to eat high protein or high fat- only to limit carbohydrates and balance all other foods. Once a day I eat a serving of legumes or other high-starch veggies, or whole grain. I rarely eat pasta, because I haven't found a whole grain one I like. Any suggestions? Spaghetti squash doesn't cut it sometimes.

CC,

I know exactly what you talk of. I think that in soups a good trick is to thicken with bread. This works especially well with purees, but it gives a nice velvety mouth feel. Also I think that it is more important to keep in mind how do bring out the natural flavors…such as a pinch of added sugar to bring out the flavors in vegetables such as corn or butternut squash, also I find it important to check the acidity in foods. The juice of one lemon can do a lot to bring out flavors in a gallon of gloss.

Regards,
Patrick

[cape chef]

pugzpw,

You bring out some good points.
The little touch of suger or the squeeze of fresh lemon or lime can give you exactly what you are looking for.
also depending on texure ,the bread thickning idea works very well.
cc

[nutcakes]

Cape Chef you are right on about the eggplant having a 'fat' mouthfeel. I am often making an roasted eggplant and red bell pepper soup using veal or chicken stock. It has excellent silken texture. I use no oil, just put the onions and garlic to roast too and puree the whole thing. Some people add a couple tomatoes, but I have not tried that. It needs a good amount of seasoning. Cumin is good, and in that case I drizzle with a non-fat yogurt pureed with chipotle pepper. Saffron and herb is good. Lemon is good.

Julia Child in "The Way to Cook" has a rice and onion soup base that is pureed and added to soups to give the impression of a cream soup. It is a very good technique.

RE: I have also made a really good chickpea dip/spread using half tofu and half chickpea. Was very surprised at how good it was, and the texture was heavenly smooth. No discernable tofu-ness to it.

[cape chef]

Nutcakes,

Funny just last week I did a roasted eggplant,tomato and red bell pepper soup.
I got it from cooking lights annual cookbook and It was very good. I love the idea of the chipoltie flavored yogurt.I have also done the onion purre to give a sence of creamyness to a soup and it works very well
cc

[nutcakes]

Ha! I have been found out. I got my idea from the Cooking Light website. And I decided to roast the onion and add garlic. Plus I add seasoning or it can be bland. The Chipotle Yogurt is my touch, though. Real good.

Is "tofu-ness" a word???????

[foodnfoto]

Better than "tofuey" don't you think?
I love tofu and eat it quite a bit. My beef (read complaint) is that folks try tomake it into an imitation of something else, like tofu hotdogs-yuck. Or else the only other thing they do is make it into stir fry-good, but enough is enough.
I am now experimenting with making tofu dishes that are great without hiding the tofu. Marinating and roasting it seems to work well. A favorite in my house are tofu Rueben sandwiches where big slices of curd are marinated in Bragg's Liquid Aminos, roasted and subbed for the corned beef. A little swiss, sauerkraut and russian dressing and you've got lunch, or dinner.

[nutcakes]

I like tofu in Chinese and other Asian dishes, mainly. I have found a few lofat recipes where the tofu used is not discernable, but adds texture. I like tofu skins and fried stuffed tofu a lot.

Iza,
When did you add the millet into your celery soup? I didn't think anyone else like celery soup. Sounds great.
About the tofu, simply sub the tofu for the fat into a favorite recipe using full amount measure of "fat" or oil.
Consider that chemistry is more sensitive in baking recipes. It won't work for everything.
I've had success with carrot cake.
Use half tofu and half ricotta in lasagna.
Tofu make macaroni and cheese creamier and high in protein; don't sub, just add.

Nutritionpost

[lynne]

I think that one thing that has not been addressed is that you have to remember the texture concept when cooking. You have to remember to include things like crunch and silky smoothness.

like foodnfoto, I agree that TVP and tofu subs can go too far. Use it- and be creative. I have to say one of my favourite tofu dinners when I was eating vegetarian (though not vegan--could never forgo the cheese...) was tofu, coated in dijon, sprinkled w/parmesan and bread crumbs. Sauteed, (parmesan gave it a good crust and crunch) topped with sauteed mushrooms, on a great whole wheat bun with crispy lettuce and a ripe juicy tomato--meeting all the sensations...I didn't miss the burger at all!

[Isa]

Prune,

What a coincidence, I was just in the kitchen, taking out my millet muffins, wondering if I should make celery soup with millet or lentilles du Puy…

For the soup, in a soup pot put a little olive oil and add a carrot, one or two onion and the medium chopped celery, I put in the whole head. Cook for a few minutes. Add herbes de Provence, enough vegetable stock to cover and a few tablespoons of millet. Simmer until the vegetables are tender when pierce with a fork. Let the mixture cool for a while and pass through a food mill. If the soup is too thick. Add more stock.


Bon appé*** !