Sammi's Best Recipes

Breakfast Pudding

 

Ingredients

 

1 tbsp cornstarch

 2 cups Sammi’s Best Soy milk

 1/4 cup pure maple syrup

 1 tsp pure Vanilla extract

 2 eggs lightly beaten

 1-1/2 cups cooked brown rice

 1/2 cup raisins

 

Preparation: Preheat the oven to 350 degrees. Grease an 8-cup pan generously. In a small bowl, just cover the raisins with hot water and soak until they are soft, about 10 minutes. Drain well and set aside. Place the cornstarch in a large bowl. Whisk in the Sammi’s Best Soy, pure maple syrup, and vanilla. Beat in the eggs until well mixed. Stir the rice, and soaked raisins, into the Sammi’s Best™ Soy mixture. Pour into the prepared baking dish. Set a large, deep pan (such as a roasting pan) on the center rack of the oven. Set the pan with the pudding in the center of the larger pan. Pour hot water into the large pan until the level of the water is halfway up the sides of the pan containing the pudding. Bake until a knife inserted in the center of the pudding comes out clean, about 1 hour and 15 minutes. Cool to lukewarm and serve, or cool completely, cover with plastic wrap and refrigerate overnight.

 

 

Stuffed French Toast

 

Ingredients

 

½ cup raisins

¼ cup golden raisins

¼ cup currants

¼ cup candied orange peel or candied fruit without cherries

½ cup brandy or rum

1 (1 lb) loaf Italian semolina bread

16 ounces regular firm or extra firm tofu frozen and defrosted

2 tsp grated orange or lemon zest

3 eggs

1 cup reconstituted Sammi's Best Soy

1 tsp pure vanilla extract

3 tbsp melted unsalted butter or nonstick cooking spray

 

 Everyone will enjoy this special French toast. Semolina bread sold at the supermarket is perfect for making this recipe. You can also make this ahead and wrap each portion in foil and freeze it. Just reheat in the oven to serve.

Preparation: In a small bowl, combine the raisins, golden raisins, currants, and candied peel with the brandy. Set aside to soak for 30 minutes. Slice the bread diagonally into 1-inch slices, discarding the ends. Carefully pull the center from each slice, leaving about ½ inch of bread inside the crust. Set aside the rings of crusts. Tear the centers into ½ inch pieces and place them in a large bowl. Crumble the tofu into the bowl with the torn bread, breaking it into bits the size of cottage cheese curd. Drain the dried fruit and add it to the bowl. Add the citrus zest. In another large bowl, beat the eggs with reconstituted Sammi's Best™ Soy and vanilla. Pour half this mixture into the bowl with the torn bread. Stir with a fork until the bread is moistened and all the ingredients are well combined. In batches, add 2 to 3 of the bread rings to the remaining egg mixture, turning the pieces once when they are well moistened. Heat half the butter or oil in a large, heavy skillet over medium-high heat, or spray the pan with nonstick cooking spray before placing it over the heat. Arrange the soaked bread rings in the pan. Spoon the moistened bread and fruit mixture into the center of each ring, pressing with the back of the spoon to pack it firmly. Cook until the toast is browned on the bottom, 3 to 4 minutes. With a spatula, turn and brown the second side. Remove to a warm platter. Repeat until all the bread has been stuffed and cooked. Serve at once, accompanied by real maple syrup or sprinkled with confectioners' sugar. Or let the slices of stuffed toast cool. Wrap tightly in foil and freeze.

 

Chocolate Pancakes

 

Ingredients

 

1 1/3 cups unbleached all purpose flour

½ cup unsweetened cocoa

2 tsp double-acting baking powder

2 tbsp unrefined organic cane juice (buy in bulk from BestLife)

3 large eggs

3 tbsp melted unsalted butter or Smart Balance

1 ½ cups Sammi's Best Soy milk

pinch of salt

1 pint fresh strawberries hulled and sliced

 

Preparation: Sift the all-purpose flour, the cocoa, and baking powder together into a medium bowl. Whisk in the sugar. In another bowl, lightly beat the eggs. Whisk in the butter or oil, soymilk and salt until well combined. Add the wet ingredients to the dry ingredients, mixing just until they are blended together. The mixture will be slightly lumpy and have the consistency of cake batter. Spray a cast-iron skillet with nonstick cooking spray. Place the pan over medium-high heat. Ladle the batter by scant ¼ cups into the pan. Cook until bubbles form on the surface and the edges darken, about 2 minutes. Turn and continue cooking until the pancake resists lightly when gently pressed in the center with your finger, about 2 minutes. Repeat until all the batter is used up. Keep the cooked pancakes covered and warm in a low oven until they are all ready to serve. Serve with sliced strawberries. You can make a wonderful ice cream sandwich by spreading BestLife's Soyalicious between 2 of these pancakes. Wrap in plastic and freeze. Unwrap and enjoy!