1 32 oz box soup, such as shown in photo
1 12 oz box of Silken Tofu (may be in health food, Asian food or in refrigerator in produce)
other ingredients as desired (optional)
Empty tofu into blender. Add as much of soup as needed for blending. Run on medium until blended.
Combine tofu mixture with rest of soup in a big pot and heat on top of stove until serving temperature. Add additional salt and pepper as needed. (You have diluted the seasonings by adding the tofu, so you may need to add back something. I like to see what's in the ingredients on the box and boost what they've already used.) Serve with crusty bread and salad.
Get Fancy: Other ingredients may be added, such as frozen or canned vegetables, canned beans, leftover rice or pasta, extra seasonings or garnish. (Last night I added sun-dried tomatoes, frozen broccoli, onion flakes and garlic powder.)
I'm so glad to see your first recipe is a soup. That was my first thought. I will have to get my recipes together to add here.
Thank you so much for starting this discussion.
Roasted red pepper and tomato!! Yum, Peggy! My mind is already flooding with 'additions' and 'alterations'!
Thanks, so much. I've been in a menu funk! This is a great topic!
My contribution will be a host of pancake recipes. I'm just cuttin' and pastin'. :O
Great Homemade Pancakes
I make these 3 times a week at least!!! My kids love and beg for them...
Melt 2 T butter in glass bowl in microwave.
Add 1/4 c milk and 3/4 c buttermilk.
Separate egg- white into a clean, dry 2 cup glass measure (if you have it) and yolk into the butter and milk mixture.
Beat egg white to stiff peaks by quickly rolling a whisk back and forth between your hands. Then whisk the yolk into the milk and butter mixture.
Now measure into separate bowl: 1 full cup of flour (any combination of white, wheat, oat, soy (not more than 2 T of total), rye, corn, or flax meal (not more than 2 T of total and omit the earlier butter);
1/2 tsp baking powder
1/4 tsp baking soda
2 tsp sugar
1/8 to 1/4 tsp salt.
Mix well and add butter and milk mixture. Stir gently till just mixed and fold in the beaten egg whites. Spoon onto hot griddle (may have to spread out a little with your spoon if they're thick- varies by what kind of flour you've used) and bake. Enjoy with applesauce, yogurt, or the following homemade syrup... Makes 6 or 7 five or six inch pancakes.
Syrup: makes enough to fill 2 recyled storebought syrup bottles (eat one and give the other as a gift!!). Or store in an empty glass olive oil bottle- it has a wonderful spigot that you can take out for washing and replace. If the bottle is hard to hang onto- put a large rubberband (like comes around broccoli) around the bottle towards the top of the largest circumference.
Measure 3 cups water into teapot or kettle and bring to boil.
Measure 1 cup white sugar into large saucepan and start on Medium heat. This sugar will melt so watch it closely or it will burn. Turn it down if necessary or it may start to smoke and set off your fire alarm.
When this sugar is melted and brown, add your previously boiling water. It will really bubble and boil and be mad at you.. It's ok, it will get better. Continue to heat and stir until sugar dissolves. Add 5 cups more sugar (white or brown- doesn't matter). Continue to heat until boiling. Boil 2- 3 minutes. Remove from heat. Add 1-2 tsp vanilla, mapleine or liqueur (like peach schnapps- the alcohol will cook out and only leave the flavor) or a combination of those to your taste. (You may adjust how long you boil your syrup according to your taste. Some like a little thinner, some like it like honey. Your choice... 2.5 or 3 minutes is a medium syrup- close to storebought weight.) This is the next best thing to maple syrup if you can't afford that! At least it isn't high fructose corn syrup. Enjoy!!