Southwestern - The Vegetarian Resource Group

How to Prepare Puréed Foods and Drinks1) Remove skins, seeds, and pits.2) Cut food into small pieces.3) Cook food until tender. Canned or thawedfrozen foods, such as canned or frozen peaches,may not need further cooking.4) Add small amounts of liquid to food to thinto a drinkable consistency:• Use warm soymilk to thin puréed veganmacaroni and cheese or potatoes.• Melt frozen vegan ice cream and mixwith rice milk or fruit juice.• Use soymilk to thin vegan pudding orstrained vegan yogurt.• Use fruit juice to thin puréed fruit.BeveragesCombine the following ingredients in a blenderand blend well. You can add more juice or moresolid ingredients, depending on the texture youneed. Each recipe yields 1 large serving.Peach Pineapple Smoothie• One 6-ounce peach soy yogurt• 3 Tablespoons soft silken tofu• 3 /4 cup unsweetened pineapple juice• 1 /8 teaspoon cinnamonPeach Cooler• 3 /4 cup cold plain or vanilla soymilk• 1 /2 cup chilled peaches, canned or frozen• 1 /2 cup frozen soy or rice ice creamApricot Strawberry Smoothie• One 6-ounce strawberry soy yogurt• 3 Tablespoons soft silken tofu• 1 jar strained baby food apricots• 3 /4 cup apricot nectar• Dash of gingerBanana Smoothie• One 6-ounce fruited soy yogurt (any flavor)• 3 Tablespoons soft silken tofu• 1 medium ripe banana (approximately 1 /2 cupsliced)• 1 /2 cup rice milk or fruit juice• 1 Tablespoon maple syrup or rice syrupEgg Nog Smoothie• One 6-ounce vanilla soy yogurt• 1 /2 cup vanilla soymilk• 1 /2 cup soft silken tofu• 1 /4 teaspoon nutmeg• 1 /4 teaspoon cinnamon• 1 /4 teaspoon rum extract (if desired)Prune Nog• 1 cup vanilla soymilk• 1 jar strained baby prunes• 1 /8 teaspoon cinnamon20 Issue Two 2009 VEGETARIAN JOURNAL