Vanilla Sauce

4 02 2009

Ingredients:

Yield: one generous cup

8 ounces water
8″ vanilla bean
6-8 oz silken soft Mori-Nu tofu
1 1/2 tsp Stevia Plus or sugar

Directions:

Combine water and vanilla bean in small saucepan. Bring to boil; reduce to simmer. Cook, uncovered, until volume is reduced by at least half. Pour 1/3 cup vanilla flavored water, (including beans) into blender/food processor. Blend until vanilla beans are finely chopped. Add 6oz tofu and Stevia Plus, blending until smooth. Adjust sauce thickness by adding more of the vanilla water or more tofu. Chill.

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2 responses

6 02 2009
Priscilla

Here’s something to look forward to in the summertime….

Lavender Grilled Fruits over Ice Cream

6 apricots, halved and pitted
3 nectarines, halved and pitted
2 tablespoons finely chopped lavender, plus 6 small sprigs for garnish
1 tablespoon lemon juice
1 tablesppon lemon zest
1/2 cup wildflower honey
1 pint raspberries or blackberries
1 pint vanilla ice cream (or rice dream)

Arrange apricots and nectarines on a baking sheet, sprinkle all over with chopped lavender, lemon juice, and lemon zest, then drizzle with honey.

Prepare a clean, medium hot grill (300°F). Arrange fruit on grill and cook, turning once, for 4 to 6 minutes on each side. Transfer fruit to serving bowls and top with blackberries, ice cream and lavender sprigs. Serve immediately.

6 02 2009
Heather

Awesome!! That looks marvelous! Thanks!!!

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