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Nov. 7th, 2008 05:56 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverlandArtichoke and Spinach Quiche
1 onion, diced
4 cloves garlic, minced
1 tsp olive oil
2 containers firm tofu, pressed
2 tbsp soy sauce
1 tsp salt
1/2 tsp pepper
2 tbsp fresh basil, minced
1 10 ounce package frozen spinach, thawed and patted dry
1 6 ounce can of artichoke hearts, drained
1 pre-made pie crust
Pre-heat oven to 400 degrees.
Sauté the onion and garlic in the olive oil.
Blend the tofu, soy sauce, salt, pepper and basil until smooth. Add the spinach
and artichokes to the tofu mix and stir to combine.
Pour the mix into the pre-made pie crust.
Quick Peanut Butter Cookies for Diabetics
Ingredients:
1 cup chunky peanut butter
1 cup Splenda (sugar substitute)
1 egg
1 tsp cinnamon
1/2 tsp nutmeg1 tsp vanilla
Method
Preheat oven to 350 degrees. Combine all of the ingredients. Using a small spoon, drop cookie dough onto an ungreased cookie. Press each ball of dough with a fork to flatten it into a cookie shape about 1/3 inch thick. Bake for 8 to 10 minutes.
Notes: Baking time may vary upon oven. You can substitute almond or cashew butter, if you'd prefer (but peanut, I think tastes best).
Number of servings: about 1 dozen
1 onion, diced
4 cloves garlic, minced
1 tsp olive oil
2 containers firm tofu, pressed
2 tbsp soy sauce
1 tsp salt
1/2 tsp pepper
2 tbsp fresh basil, minced
1 10 ounce package frozen spinach, thawed and patted dry
1 6 ounce can of artichoke hearts, drained
1 pre-made pie crust
Pre-heat oven to 400 degrees.
Sauté the onion and garlic in the olive oil.
Blend the tofu, soy sauce, salt, pepper and basil until smooth. Add the spinach
and artichokes to the tofu mix and stir to combine.
Pour the mix into the pre-made pie crust.
Quick Peanut Butter Cookies for Diabetics
Ingredients:
1 cup chunky peanut butter
1 cup Splenda (sugar substitute)
1 egg
1 tsp cinnamon
1/2 tsp nutmeg1 tsp vanilla
Method
Preheat oven to 350 degrees. Combine all of the ingredients. Using a small spoon, drop cookie dough onto an ungreased cookie. Press each ball of dough with a fork to flatten it into a cookie shape about 1/3 inch thick. Bake for 8 to 10 minutes.
Notes: Baking time may vary upon oven. You can substitute almond or cashew butter, if you'd prefer (but peanut, I think tastes best).
Number of servings: about 1 dozen
