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12 oz firm tofu, drained
1/2 tsp fresh grated ginger
1/4 tsp red pepper flakes
1/4 cup green bell pepper, chopped
1-1/2 cup shredded carrot
1 cup shredded spinach
1/3 cup whole-wheat pastry flour
2 tsp baking powder
salt
pepper
Preheat oven to 350.
Boil water. Blanch carrot 3 minutes; add spinach and boil for one minute more. Drain, cool, and squeeze out excess water.
Squeeze excess water out of tofu. Combine all ingredients in blender or cuisinart; puree.
Grease eight ramekins or muffin tin. Distrubute the pureed mixture among the cups. Bake 35 minutes, until lightly browned. Serve over mixed greens, with sauce.
Sauce:
3/4 cup cherry tomatoes
1/4 cup sun-dried tomatoes
1/4 cup yellow bell pepper, chopped
4 tbs olive oil
1 tbs balsamic vinegar
water
Skewer five cherry tomatoes; hold over open flame until flesh blackens. Combine all tomatoes, peppers, vinegar and olive oil in blender or cuisinart. Puree until smooth. Add water until desired consistency. Refrigerate until use.
Verdict: tasty, but the timbales were kind of a strange shade of green. Next time, I'll use a lighter colored leaf than spinach, or a greener thing than carrots.
Posted by sev @ 08:51 PM PST |