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1/2 cup water
1/3 cup soynut butter
1 small garlic clove, minced
1 Tbs brown sugar
1/8 tsp crushed red pepper
1 1/2 tsp soy sauce
3/4 cup lemon juice
In medium saucepan over medium heat, combine water, garlic and soynut butter and cook until mixture comes to a boil and thickens. Remove from heat and stir in remaining ingredients. Cool and serve with baked chicken, beef or pork.
Yield: 1 1/2 cup. Serving size: 1 Tbs. Per serving: 28 calories, 0 g fat, 1 g protein, 2.5 g carbohydrate, 46 mg sodium, 0 mg cholesterol, fiber 0.03 g
2 1/4 cups water
1 cup long-grain rice
1 1/2 cups carrots, thinly sliced
1 cup chopped frozen broccoli, thawed
1 cup sweet red pepper, diced
1/2 cup onion, diced
2 tsp minced fresh ginger
2 tsp minced garlic
1/3 cup vegetable or chicken broth
1/3 cup soynut butter
2 Tbs fresh cilantro, chopped
Bring water to a boil in a large saucepan. Stir in rice, carrots, broccoli, red pepper, onion, ginger, and garlic. Reduce heat to low. Cover and simmer for 20 minutes or until rice is tender and all water is absorbed. In smaller saucepan, combine the broth, soynut butter and cilantro. Stir constantly over medium heat for 1-2 minutes, or until the soynut butter is smooth. Set aside. When rice is done, stir in the soynut butter mixture. Serve immediately.
Yield: 5 cups. Serving size: 1 1/4 cup. Per serving: 380 calories, 9 g fat, 1 g sat fat, 12 g protein, 62 g carbohydrate, 275 mg sodium, 0 mg cholesterol, fiber 6.5 g
Soynut Butter Cookie Bars (Caution! Higher fat Treat Food!)
2 packages (18 ounces each) refrigerated slice and bake sugar cookie
dough
2 eggs
1 cup sugar
1 tsp vanilla
1 package (12 ounces) extra firm silken tofu
1/2 cup soynut butter
2/3 cup roasted, salted soynuts
Preheat oven to 350 degrees F. Soften one roll of sugar cookie dough. Coat the bottom and sides of a 9 x 13 inch baking pan with vegetable cooking spray. Line the bottom of the pan with the roll of softened cookie dough, spreading to all sides. In food processor bowl, combine eggs, sugar, vanilla, tofu and soynut butter. Blend until smooth and creamy. Pour over cookie dough in pan. Crumble second roll of cookie dough on top of filling in teaspoonful chunks. Bake 40 to 50 minutes, until cookie dough is browned and filling set in center.
Yield: 36 bars. Serving size: 1 bar. Per serving: 162 calories, 7 g fat, 1.5 g sat fat, 3 g protein, 21.5 g carbohydrate, 138 mg sodium, 19 mg cholesterol, 0.5 g fiber.
