Sunday, July 13, 2014

Berry Smoothie and Spoonbread

Spoonbread is a different take on cornbread. It's soft (you could eat it with a spoon, hence the name), it's savory, and it's versatile. This spoonbread recipe requires a small amount of blended soft silken tofu - about 1/4 of the block. I've put the other 3/4 of it away "for later" so many times, and I never seem to get around to using it. This morning I decided to use it as a smoothie base. For any tofu-phobic people out there, you really can't taste it in either recipe! It adds body (and protein) to both recipes, but the flavors around the tofu dominate.


1 cup cornmeal
1 cup hot water
2 TBS margarine
1/2 tsp salt
1 TBS sugar
1 tsp baking soda
1/4 cup of soft, silken tofu puree (just stick the block in the blender and blend until it's smooth and sorta fluffy looking, then take 1/4 cup of that)
1 tsp apple cider vinegar
2 TBS flax meal mixed with 1/4 cup water and set aside to set up

Heat oven to 375. Mix the cornmeal, water, and margarine, whisking until the margarine has melted. 
Add remaining ingredients, then pour into a greased 9x13 pan and bake for 20-25 minutes. Makes 12 slices. You can make it in a smaller pan for thicker, even softer slices, but you may need to increase the bake time. Serve with maple syrup, margarine, jam, or whatever you fancy. I love strawberry conserves on mine, personally!

Berry Smoothie: 
I don't know how I managed to have no bananas in the house, but it happened! I used the agave to give the sweetness, but if I'd had a ripe banana, I'd probably have used that instead and increased the liquid.

Remaining tofu from recipe above (approximately 3/4 of a block)
1 bag of mixed berries (I used a 16 oz bag of Berry Medley from Trader Joe's)
3 TBS agave nectar
1/4 cup non-dairy milk (I used So Delicious coconut beverage) 

Add agave and milk to the tofu that's already in the blender, then add the berries on top (putting liquids in first makes the whole thing easier). Blend until smooth, then serve!

Spoonbread Nutrition 
(for 1/12 of the pan)

Calories: 71
Fat: 2.5
Potassium: 22 mg
Carbs: 11 g
Fiber: 1.2 g
Sugars: 1.2 g
Protein: 1.5 g
Vitamin A: 1%
Vitamin C: 2%
Calcium: 1%
Iron: 2%

Smoothie Nutrition
(for 1/3 of the recipe)
Calories: 188
Fat: 3.7 g
Carbs: 33.4 g
Fiber: 7 g
Sugars: 20 g
Protein: 6 g
Vitamin A: 8% 
Vitamin C: 45%
Calcium: 6%
Iron: 12%

No comments:

Post a Comment