Tasty Tofu Pasta Sauce

 Ingredients:
1/2 onion, diced
1 tbsp oil
1/2 green bell pepper, seeded and diced (I used the whole pepper)
3/4 cup tofu
3/4 cup tomato puree
1/2 tsp basil
1/2 tsp oregano







Procedure:
1. In a saucepan, saute the onion in the oil.
2. Once softened, add the green pepper and cook for 3 minutes.
3. Crumble the tofu into the saucepan and cook for 5 more minutes, stirring occasionally.
4. Drain any excess liquid then add the tomato puree, basil and oregano.

Tofu & Red Bell Pepper Soup

Ingredients:
450 g red bell pepper (I used red and yellow for colorful effect)
1 cup water
1/4 cup tofu
pinch of freshly ground black pepper

Procedure:
1. Remove the stems and seeds from the red peppers and then grill/broil unti the skins turn black.
2. Place the peppers into a plastic food bag and leave for 10 minutes. This makes it easy to remove the skins.
3. Puree the skinless peppers in a blender.
4. Pour the puree into a bowl and add the water whisking until well mix. Adjust the water according to the consistency that you want. I used about 1/4 - 1/2 cup of water.
5. Add the tofu and the black pepper slowly whisking until completely combine.
6. Serve warm or chilled.

Macaroni & Cheese Delight

Ingredients:

3/4 cup tofu

handful dry elbow macaroni

2 tsp unsalted butter

1 tbsp flour

1/2 cup milk

1 cup cheddar cheese, grated

pinch of white pepper

pinch of paprika

Procedure:

1. Drain and blot the tofu thoroughly then press hard to remove all the moisture.

2. Cook the macaroni according to the directions on the pack then drain and keep warm.

3. Crumble the tofu and blend with 1 tbsp of milk. Set aside.

4. Melt the butter in a saucepan and blend in the flour.

5. Slowly add the remaining milk, stirring constantly.

6. Cook for several minutes over a low heat still stirring until the sauce thickens. Add the tofu, cheese and seasonings.

7. Continue to cook until the cheese has melted and the sauce is smooth. Pour the cheese over the macaroni and mix well. 

Chilled Tofu Soup

Ingredients:
2 tsp oil
1 small onion, diced
1 tomato, diced (I used canned organic tomato)
1/2 cup milk
pinch black pepper, freshly ground
1/2 garlic clove, crushed
3/4 cup tofu
1 tbsp fresh parsley, chopped






Procedure:
1. Saute the onion in the oil over a medium heat for 2-3 minutes.
2. Add the tomato and continue to cook for 3 more minutes.
3. Add the milk, black pepper and garlic. Cook, stirring for a further 2 minutes.
4. Allow to cool slightly then add the tofu and transfer to a blender.
5. Blend until smooth the serve chilled with a parsley garmish. 

Quick Rice Pudding

Ingredients:
50 g pudding rice (I used grounded brown rice. I ground it using a blender and patience (; )
600 ml milk (I used regular cow's milk - fresh milk since my baby just turned 1)
1-2 tbsp caster sugar (maybe you can omit this if your baby is less than 1 year)
1/2 tsp vanilla essence






Procedure:
1. Put the rice, milk and suger in a heavy bottomed sauce pan.
2. Add the anilla essence.
3. Bring to a boil then reduce the heat. Cover with a lid and simmer for 30-35 minutes, stirring accationally.
4. Mix with a fruit or a topping of your choice.

Baby's Souffle of Spinach

Ingredients:
250-450g Spinach
1/3 cup Ricotta/Cottage Cheese
2 eggs or 4 yorks (increase if mix is too runny)
pinch of garlic and basil



Procedure:
1. Combine all ingredients and spoon into a lightly oiled (olive oil) baking dish or muffin tray.
2. Bake at (375 degrees F) 190 degrees C for 15 minutes or until golden and springy to the touch.
3. You may wish to insert a toothpick to check what the insides are.