Tuscan Tofu, White Bean, and Garlic Dip with Summer Vegetables
1/2 package (7 ounces) medium tofu
1/4 cup extra virgin olive oil, plus more for serving
1 tablespoon fresh chopped rosemary
3 cloves garlic, finely chopped
1/8 teaspoon red pepper flakes
1 (15 ounce) can white beans, drained and rinsed
Kosher salt and freshly ground black pepper
Vegetable sticks of your choice (zucchini, squash, carrots, celery, etc.)
— Heat olive oil in a large skillet over medium high heat. Add garlic and rosemary and saute until fragrant, 1 to 2 minutes. Sprinkle in red pepper flakes; remove from heat. Season the mixture with salt and pepper. Add white beans, tofu, and the olive oil-rosemary mixture; puree until smooth.
Pour into a serving bowl and drizzle with extra virgin olive oil. Serve with sliced vegetables for dipping.
(Debi Mazar and Gabriele Corcos, stars of Cooking Channel’s show “Extra Virgin,” courtesy House Foods)
Cold Green Asparagus Soup
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Chilling Time: 6 hours
Equipment: Blender, food processor or immersion blender
3 tablespoons butter
3/4 cup very finely chopped onion
1 pound green asparagus stalks, thinly sliced*
1 1/2 cups cold water
1/2 cup heavy or whipping (35 percent) cream
— In a pot, melt butter over medium heat. Add onion and cook, stirring until softened but not browned, about 5 minutes. Add asparagus and cook, stirring, until liquid is released, about 5 minutes.
Add water, increase heat to medium-high and bring to a gentle boil. Reduce heat and simmer until asparagus is tender, about 10 minutes.
In batches as necessary, transfer to blender (or use immersion blender in the pot) and puree until smooth, adding cream. Transfer to a bowl and season with salt to taste. Cover and refrigerate until chilled, about 6 hours.
Adjust seasoning. Ladle into chilled bowls.
* Use only the tender green parts of the asparagus stems. Save the tips for another recipe or cook them in boiling salted water, chill and use them to garnish the soup.
(“The Vegetarian Kitchen Table Cookbook,” Igor Brotto and Olivier Guiriec, pub. Robert Rose)
Orange and Sprout Salad
Makes 4 (1-cup) servings.
2 small oranges, peeled and sectioned
2 stalks celery, sliced
2 cups torn lettuce
1 cup bean sprouts
2 tablespoons slivered almonds, toasted*
2 tablespoons unsweetened orange juice
1 tablespoon cider vinegar
1 tablespoon vegetable oil
1/2 teaspoon celery seeds
1/4 teaspoon salt
1/4 teaspoon granulated sugar
— In a salad bowl, combine oranges, celery, lettuce, bean sprouts and almonds.
For Dressing: In a small bowl, whisk together orange juice, vinegar, oil, celery seeds, salt and sugar.
Pour dressing over salad and toss to coat.
*Toast almonds in a small dry skillet over medium heat, stirring constantly, for about 3 minutes or until golden and fragrant.
— Per serving: 96 calories, 11g carbohydrates, 2g fiber, 3g protein, 6g total fat, 0g saturated fat, 0mg cholesterol, 168mg sodium.
(“250 Essential Diabetes Recipes,” Sharon Zeiler, ed., Robert Rose)