Made with organic soybeans, fresh and local Ingredients

Sunday, January 6, 2013

Get Corny

by Francine

photo via
Hope your holidays were fun, warm, and all the things that holidays should be. There's a reason people call it the holidaze, to be sure, however. I don't know. There's just something that happens around the last week of December--everyone buzzing around buying gifts, preparing for gatherings, meeting expectations, and somehow it's only natural that we are all seeking perfection--not so much in others, but in ourselves. And who is harder on themselves than we are ourselves, right?

Well, now that we're well ensconced in 2013 (such a strange sounding year, somehow), let's get cookin' with some down home cornmeal muffins. . . with a little tofu thrown in. Now the recipe calls for soft tofu, so it's best to use that kind. Tofu Yu tofu is fabulous for all kinds of dishes, but the tofu we make (unless it's a special order) is not the soft kind--the kind often referred to as 'silken' tofu. In this recipe, you can also use 'regular' tofu--just make sure it is not the firm type that Tofu Yu prides itself in, because it is the preferred consistency for so many Asian dishes.

A word(s) about cornmeal, according to
  • Research has shown that yellow cornmeal is rich in antioxidants known to prevent cancer, macular degeneration and cardiovascular disease.
  • The fiber in cornmeal helps promote colon health and prevent constipation.
  • The fiber in cornmeal lowers cholesterol levels.
  • Corn meal is gluten-free.
  • Corn meal is beneficial for managing diabetes.
And did you know it's loaded with potassium (think controlling blood pressure), calcium (think strong bones and teeth), and vitamin A (good for the eyes).

Check out this very easy-to-make recipe:

Preheat oven to 425 F

Mix together:
2 cups cornmeal (organic)
2 cups unbleached (organic) whole wheat flour (or for slightly lighter muffins--a combination of white and whole wheat, OR pastry flour)
1 1/2 tsp. salt
2 tsp. baking powder
1/2 tsp. baking soda

Blend in a blender until smooth and creamy:
1/2 lb. soft tofu
1 1/2 cups water

Pour into bowl and then stir in:
1/4 cup oil
3 TB honey or molasses

Str the wet ingredients into the dry ingredients until moist. Fill oiled muffin tins 3/4 full. Bake for 15-20 minutes or until golden brown. Delicious served with cream cheese and preserves. And of course, a bit of butter melted inside a hot muffin is something that will melt the most dour frame of mind. 


Tofu Cookery by Louise Hagler

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