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Use extra-firm tofu in place of ricotta
cheese in recipes calling for like lasagna or tiramisu. Simply
blend with the seasonings called for in the recipe, plus 2 to 3
tablespoons of lemon juice. Use a food processor or blender to
process the tofu and juice so it achieves the consistency to
ricotta cheese.
Add protein to baked dishes by replacing up
to half of the all-purpose flour with soy flour in almost any
baking recipe. For cookies, brownies, or muffins, use a 3:1
ratio (for example, 3/4 cup flour, 1/4 cup soy flour). With
pancakes and waffles, you can use a 3:1 or 2:2 ratio. Using
equal amounts will produce a more golden color and nuttier
taste.
When baking with certain soy ingredients, you should lower the
baking temperature and time. Soy does not hold up as well under
very high temperatures and cooks faster than its counterpart
wheat flour. (Likewise, soy cheese will cook much faster than
dairy cheese, and cookies made with soy flour bake faster.) A
good rule of thumb is to lower the temperature called for in the
recipe by 25 degrees and check for doneness much sooner than
allotted time; muffins, for example, usually take five minutes
less baking time if you use soy flour.
For more
information about soy, see Soy
Choices.
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