Friday, March 31, 2006

Dinner 3/31

Farfalle Pasta with Homemade Tomato Sauce

Butternut Squash Soup
(butternut squash, carrot, orange juice, shallot, salt, pepper, oregano, thyme)

Steamed Artichokes

Roasted Cauliflower with Pine Nuts
(broken into florets, tossed with olive oil, salt, pepper and into 400° F oven for 30-35 minutes -- depending on the florets size -- toss the pine nuts in with about 5 minutes to go)


Lemon Pound Cake

recipe adapted from Cooking Light (!)

3 tbsp dry breadcrumbs
3 1/4 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
3/4 cup soy margarine, softened
2 1/2 cups granulated sugar
2 tsp lemon extract
3/4 box of soft tofu
1 1/2 tbsp grated lemon rind (about 2 lemons)
1/4 cup fresh lemon juice, divided
8 oz soy sour cream (or soy yogurt)
1 cup powdered sugar

Preheat oven to 350° F

Coat a 10-inch pan with cooking spray, and dust with the breadcrumbs.

Lightly spoon flour into dry measuring cups, level with a knife. Combine flour, baking soda, and salt in a bowl; stir well with a whisk. Beat the margarine in a large bowl at medium speed of a mixer until light and fluffy. Gradually add the granulated sugar and lemon extract, beating until well-blended. Add the soft tofu, beating well. Add grated lemon rind and 2 tbsp lemon juice; beat 30 seconds. Add flour mixture to sugar mixture alternately with soy sour cream, beating at low speed, beginning and ending with flour mixture.

Spoon batter into prepared pan. Bake at 350 degrees for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minute on a wire rack; remove from pan. Cool completely on wire rack. Combine 2 tbsp lemon juice and powdered sugar. Drizzle glaze over top of cake.

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