Can you cook with soymilk? Can I use it in recipes just like milk?!
Answers:
yes u can ,,, i am giving u some recipies friend
Peanut Butter Banana Soy-moo-thy
(1 serving)
1 cup of fresh, natural soy milk made with the SoyQuick Automatic Soymilk MakerT
1 medium banana - quartered
1 tablespoon peanut butter
3 ice cubes
Purée all the ingredients in a blender until smooth!. Pour into a glass and serve at once!.
Eggless Tofu Spinach Quiche
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ready in: 45 Minutes
Makes 6 servings
Ingredients
1 (8-ounce) container tofu
1/3 cup 1% milk
1/2 teaspoon salt, or to taste
1/2 teaspoon pepper
1 (10-ounce) package frozen chopped spinach, thawed and drained
1 teaspoon minced garlic
1/4 cup diced onion
2/3 cup shredded Cheddar cheese
1/2 cup shredded Swiss cheese
1 (9-inch) unbaked 9-inch piecrust
Directions
Preheat oven to 350° F (175° C)!.
In a blender, combine tofu and milk; process until smooth, adding more milk if necessary!. Blend in salt and pepper!.
In a medium bowl, combine spinach, garlic, Cheddar cheese, Swiss cheese and tofu mixture!. Mix well, and pour into prepared piecrust!.
Bake in preheated oven for 30 minutes, or until set and golden brown on top!. Let stand 5 minutes before cutting!.
Enchilada Casserole
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Ready in: 1 hour
Makes 6 servings
Ingredients
2 cloves garlic, minced
1 onion, chopped
1 (15-ounce) can black beans, rinsed and drained
1 (4-ounce) can diced green chiles
1 jalapeno pepper, seeded and minced
1 (8-ounce) package tempeh, crumbled
6 (6-inch) corn tortillas
1 (19-ounce) can enchilada sauce
1 (6-ounce) can sliced black olives
8 ounces shredded Cheddar cheese
Directions
Preheat oven to 350° F (175° C)!. Coat a 9x13-inch baking dish!.
In a medium bowl, combine the garlic, onion, beans, chilies, peppers, and tempeh!. Pour enchilada sauce into a medium bowl!.
To prepare the casserole, dip three tortillas in the enchilada sauce and place them in the prepared baking dish!. Be sure to cover the bottom as completely as possible!.
Place 1/2 of the bean mixture on top of the tortillas and repeat!. Drizzle the remaining sauce over the casserole and sprinkle the top with the olives and the shredded cheese!.
Cover and bake for 30 minutes; uncover and continue baking for an additional 15 minutes, or until the casserole is bubbling and the cheese is melted!.
Butternut Peanut Soup
Prep Time: 15 Minutes
Cook Time: 35 Minutes
Ready in: 50 Minutes
Makes 6 servings
Ingredients
1 3-pound butternut squash
2 cups vegetable broth
1/4 cup smooth peanut butter
1 teaspoon curry powder or to taste
2 cups unsweetened soy milk
Salt to taste
Optional garnishes: finely chopped peanuts, chopped scallions
Directions
Remove the peel and seeds from the squash, and cut the flesh into large chunks!. In a large saucepan, simmer squash in 2 cups vegetable broth, covered, until squash is tender (about 15 to 20 minutes, depending on the size of the squash pieces)!.
Allow squash to cool for a few minutes, and then transfer squash and cooking broth to a blender container!. Add peanut butter and curry powder, and blend until very smooth!. Add a little more liquid if necessary to facilitate blending!.
Return mixture to saucepan!. Add soymilk, and heat through (do not boil)!. Salt to taste!. Serve immediately!.
Cherry Cheesecake
Prep Time: 10 Minutes
Cook Time: 40 Minutes
Ready in: 2 Hours 50 Minutes
Makes 4 to 6 servings
Ingredients
2 cups graham cracker crumbs
1/4 cup real maple syrup
1 (8-ounce) package firm silken tofu
1 (8-ounce) container nondairy cream cheese
1 tablespoon lemon zest
1 1/2 lemons, juiced
1 cup confectioners' sugar
1 tablespoon cornstarch
2 tablespoons soy milk
1 (21-ounce) can cherry pie filling
Directions
Preheat oven to 350° F!.
In a medium bowl, mix together graham cracker crumbs and 1/4 cup maple syrup!. Press into pie tin!. Bake for 5 minutes!.
In a blender, combine tofu, vegan cream cheese, lemon zest and juice, and confectioners' sugar!. Dissolve cornstarch in soy milk, and add to the blender!. Blend until smooth!. Pour filling into crust!.
Bake for 25 minutes at 350° F (175° C)!. Reduce heat to 325° F (165° C), and continue baking for 15 minutes, or until set!. Cool on a wire rack, and then chill for several hours!.
Invert onto a plate, and then invert again onto a serving platter!. Pour cherry pie filling over the top, and serve!.
Orange Banana Creme
Prep Time: 5 minutes
Makes 2 12-ounce servings
Ingredients
1/2 pint sherbert
1 banana
4 ounces nonfat vanilla yogurt
1 cup soy milk
6 ounces silken tofu
1/3 cup orange juice
Directions
Place the sherbert, banana, yogurt, soy milk, tofu, and orange juice in the work bowl of a food processor fitted with a metal blade!.
Pulse the ingredients 3 or 4 times!. Then process until a smooth drink forms!. Pour the drink into 2 glasses and serve immediately!.
Soy Milk Pancakes
Prep Time: 10 minutes
Cook Time: 10 minutes
Makes 2 main-course servings
Ingredients
1 cup unbleached, all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-tablespoon sugar
1 egg
1 cup soy milk
1 teaspoon vanilla extract
2 teaspoons canola oil
Unsalted butter for the pan
Maple syrup for drizzling
Directions
Heat the oven to 250° F!. Heat a pan over medium-low heat!.
In a large bowl whisk together the flour, baking powder, baking soda, salt, and sugar!. Set the bowl aside!.
In another bowl whisk together the egg, soy milk, vanilla extract, and canola oil
Make a well in the center of the dry ingredients and pour the liquid ingredients into it!. Whisk the batter until smooth!.
Place a small amount of butter in the pan!. Swirl it until it stops sizzling!. Pour approximately 1/3 cup of batter into the pan!. Cook the pancake until bubbles form on the surface, approximately 1 minute!. Flip the pancake and cook it for another minute!. Place it in the oven to keep it warm!. Repeat the procedure with the remaining batter!.
When all the pancakes have been cooked, divide them among 2 plates and accompany with maple syrup!.
Spaghetti with a Tomato-Tofu Sauce
Prep: 10 minutes
Cook Time: 30 minutes
Makes 4 main-course servings
Ingredients
2 tablespoons olive oil, divided
6 cloves garlic, peeled and sliced
1 yellow onion, peeled and diced
Sea salt to taste
1 28-ounce can whole tomatoes, chopped
1 pound firm tofu, cut into small cubes
4 tablespoons top-quality red-wine vinegar
Black pepper to taste
1/2 cup fresh basil, snipped
2 tablespoons fresh oregano, chopped
1 pound spaghetti
4 tablespoons grated Parmesan cheese
Directions
Bring a large pot of water to a boil!. Heat 1 tablespoon of the olive oil in a Dutch oven over low heat!. Add the garlic and cook until soft and fragrant!. Add the onion to the Dutch oven and sprinkle with sea salt!. Cook the onion until soft, stirring occasionally!.
Raise the heat to high and add the tomatoes to the Dutch oven!. Bring the sauce to a boil, reduce the heat, and simmer for 15 minutes, stirring occasionally!.
Meanwhile, heat the remaining olive oil in a well-seasoned wok over high heat!. When the oil is hot, place the tofu in the wok!. Cook until golden, stirring several times!. Add the vinegar to the wok and cook the tofu for 30 seconds more!. Season with sea salt and black pepper and add it to the sauce!. Cook the sauce for 5 minutes more!. Remove the sauce from the heat and stir in the basil and oregano!. Season the sauce with sea salt and black pepper!.
Add sea salt to the boiling water, followed by the pasta!. Cook the pasta until tender!. Drain and divide among 4 plates!. Spoon the sauce and tofu onto each plate and garnish with Parmesan cheese!.Www@FoodAQ@Com
Peanut Butter Banana Soy-moo-thy
(1 serving)
1 cup of fresh, natural soy milk made with the SoyQuick Automatic Soymilk MakerT
1 medium banana - quartered
1 tablespoon peanut butter
3 ice cubes
Purée all the ingredients in a blender until smooth!. Pour into a glass and serve at once!.
Eggless Tofu Spinach Quiche
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ready in: 45 Minutes
Makes 6 servings
Ingredients
1 (8-ounce) container tofu
1/3 cup 1% milk
1/2 teaspoon salt, or to taste
1/2 teaspoon pepper
1 (10-ounce) package frozen chopped spinach, thawed and drained
1 teaspoon minced garlic
1/4 cup diced onion
2/3 cup shredded Cheddar cheese
1/2 cup shredded Swiss cheese
1 (9-inch) unbaked 9-inch piecrust
Directions
Preheat oven to 350° F (175° C)!.
In a blender, combine tofu and milk; process until smooth, adding more milk if necessary!. Blend in salt and pepper!.
In a medium bowl, combine spinach, garlic, Cheddar cheese, Swiss cheese and tofu mixture!. Mix well, and pour into prepared piecrust!.
Bake in preheated oven for 30 minutes, or until set and golden brown on top!. Let stand 5 minutes before cutting!.
Enchilada Casserole
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Ready in: 1 hour
Makes 6 servings
Ingredients
2 cloves garlic, minced
1 onion, chopped
1 (15-ounce) can black beans, rinsed and drained
1 (4-ounce) can diced green chiles
1 jalapeno pepper, seeded and minced
1 (8-ounce) package tempeh, crumbled
6 (6-inch) corn tortillas
1 (19-ounce) can enchilada sauce
1 (6-ounce) can sliced black olives
8 ounces shredded Cheddar cheese
Directions
Preheat oven to 350° F (175° C)!. Coat a 9x13-inch baking dish!.
In a medium bowl, combine the garlic, onion, beans, chilies, peppers, and tempeh!. Pour enchilada sauce into a medium bowl!.
To prepare the casserole, dip three tortillas in the enchilada sauce and place them in the prepared baking dish!. Be sure to cover the bottom as completely as possible!.
Place 1/2 of the bean mixture on top of the tortillas and repeat!. Drizzle the remaining sauce over the casserole and sprinkle the top with the olives and the shredded cheese!.
Cover and bake for 30 minutes; uncover and continue baking for an additional 15 minutes, or until the casserole is bubbling and the cheese is melted!.
Butternut Peanut Soup
Prep Time: 15 Minutes
Cook Time: 35 Minutes
Ready in: 50 Minutes
Makes 6 servings
Ingredients
1 3-pound butternut squash
2 cups vegetable broth
1/4 cup smooth peanut butter
1 teaspoon curry powder or to taste
2 cups unsweetened soy milk
Salt to taste
Optional garnishes: finely chopped peanuts, chopped scallions
Directions
Remove the peel and seeds from the squash, and cut the flesh into large chunks!. In a large saucepan, simmer squash in 2 cups vegetable broth, covered, until squash is tender (about 15 to 20 minutes, depending on the size of the squash pieces)!.
Allow squash to cool for a few minutes, and then transfer squash and cooking broth to a blender container!. Add peanut butter and curry powder, and blend until very smooth!. Add a little more liquid if necessary to facilitate blending!.
Return mixture to saucepan!. Add soymilk, and heat through (do not boil)!. Salt to taste!. Serve immediately!.
Cherry Cheesecake
Prep Time: 10 Minutes
Cook Time: 40 Minutes
Ready in: 2 Hours 50 Minutes
Makes 4 to 6 servings
Ingredients
2 cups graham cracker crumbs
1/4 cup real maple syrup
1 (8-ounce) package firm silken tofu
1 (8-ounce) container nondairy cream cheese
1 tablespoon lemon zest
1 1/2 lemons, juiced
1 cup confectioners' sugar
1 tablespoon cornstarch
2 tablespoons soy milk
1 (21-ounce) can cherry pie filling
Directions
Preheat oven to 350° F!.
In a medium bowl, mix together graham cracker crumbs and 1/4 cup maple syrup!. Press into pie tin!. Bake for 5 minutes!.
In a blender, combine tofu, vegan cream cheese, lemon zest and juice, and confectioners' sugar!. Dissolve cornstarch in soy milk, and add to the blender!. Blend until smooth!. Pour filling into crust!.
Bake for 25 minutes at 350° F (175° C)!. Reduce heat to 325° F (165° C), and continue baking for 15 minutes, or until set!. Cool on a wire rack, and then chill for several hours!.
Invert onto a plate, and then invert again onto a serving platter!. Pour cherry pie filling over the top, and serve!.
Orange Banana Creme
Prep Time: 5 minutes
Makes 2 12-ounce servings
Ingredients
1/2 pint sherbert
1 banana
4 ounces nonfat vanilla yogurt
1 cup soy milk
6 ounces silken tofu
1/3 cup orange juice
Directions
Place the sherbert, banana, yogurt, soy milk, tofu, and orange juice in the work bowl of a food processor fitted with a metal blade!.
Pulse the ingredients 3 or 4 times!. Then process until a smooth drink forms!. Pour the drink into 2 glasses and serve immediately!.
Soy Milk Pancakes
Prep Time: 10 minutes
Cook Time: 10 minutes
Makes 2 main-course servings
Ingredients
1 cup unbleached, all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-tablespoon sugar
1 egg
1 cup soy milk
1 teaspoon vanilla extract
2 teaspoons canola oil
Unsalted butter for the pan
Maple syrup for drizzling
Directions
Heat the oven to 250° F!. Heat a pan over medium-low heat!.
In a large bowl whisk together the flour, baking powder, baking soda, salt, and sugar!. Set the bowl aside!.
In another bowl whisk together the egg, soy milk, vanilla extract, and canola oil
Make a well in the center of the dry ingredients and pour the liquid ingredients into it!. Whisk the batter until smooth!.
Place a small amount of butter in the pan!. Swirl it until it stops sizzling!. Pour approximately 1/3 cup of batter into the pan!. Cook the pancake until bubbles form on the surface, approximately 1 minute!. Flip the pancake and cook it for another minute!. Place it in the oven to keep it warm!. Repeat the procedure with the remaining batter!.
When all the pancakes have been cooked, divide them among 2 plates and accompany with maple syrup!.
Spaghetti with a Tomato-Tofu Sauce
Prep: 10 minutes
Cook Time: 30 minutes
Makes 4 main-course servings
Ingredients
2 tablespoons olive oil, divided
6 cloves garlic, peeled and sliced
1 yellow onion, peeled and diced
Sea salt to taste
1 28-ounce can whole tomatoes, chopped
1 pound firm tofu, cut into small cubes
4 tablespoons top-quality red-wine vinegar
Black pepper to taste
1/2 cup fresh basil, snipped
2 tablespoons fresh oregano, chopped
1 pound spaghetti
4 tablespoons grated Parmesan cheese
Directions
Bring a large pot of water to a boil!. Heat 1 tablespoon of the olive oil in a Dutch oven over low heat!. Add the garlic and cook until soft and fragrant!. Add the onion to the Dutch oven and sprinkle with sea salt!. Cook the onion until soft, stirring occasionally!.
Raise the heat to high and add the tomatoes to the Dutch oven!. Bring the sauce to a boil, reduce the heat, and simmer for 15 minutes, stirring occasionally!.
Meanwhile, heat the remaining olive oil in a well-seasoned wok over high heat!. When the oil is hot, place the tofu in the wok!. Cook until golden, stirring several times!. Add the vinegar to the wok and cook the tofu for 30 seconds more!. Season with sea salt and black pepper and add it to the sauce!. Cook the sauce for 5 minutes more!. Remove the sauce from the heat and stir in the basil and oregano!. Season the sauce with sea salt and black pepper!.
Add sea salt to the boiling water, followed by the pasta!. Cook the pasta until tender!. Drain and divide among 4 plates!. Spoon the sauce and tofu onto each plate and garnish with Parmesan cheese!.Www@FoodAQ@Com
I have been cooking with soymilk for years and it really does produce the same results as regular milk!. :)Www@FoodAQ@Com
I'm allergic to soy so I've never tried it, but there's no reason why you couldn't use it like milk!.Www@FoodAQ@Com
yes not quite as good as normal milk but it works fineWww@FoodAQ@Com
yesWww@FoodAQ@Com