Going to BlogHer Food with Nasoya

Earlier this summer I reviewed Nasoya Silken Creations, a tofu dessert product. The kids and I enjoyed using it to make pies and popsicles.

Well, I’m happy to report that Nasoya will be sponsoring my trip to BlogHer Food this October in San Francisco. I’ll be spreading the word – and giving out some free sample coupons – for their All Natural Asian Style Noodles and Wraps. I’m very happy to be partnering with them.

Cooking with Nasoya

To learn more about how you can use Nasoya noodles and wraps, check out the new Nasoya Wrappers Recipe Booklet. Here’s a sample vegetarian dish that would be great to bring to a breakfast meeting or to make for brunch on the weekend.

Nasoya® Morning Mini Quiches
Makes 24 Quiches

Ingredients:

• 24 Nasoya® Won Ton wraps
• 1 (16-oz) pkg Nasoya® Silken tofu
• 1 c shredded soy cheese
• 2 tsp mustard powder
• 1/4 tsp black pepper
• 3/4 tsp salt
• 2 T lemon juice
• 1/2 of a 9 oz package of fresh chopped cooked spinach
• 2 T roasted red peppers
• 2 T water chestnut

Directions:

1. Preheat oven to 400°(F).
2. Spray muffin tin with non-stick cooking spray.
3. Press one wrap into each muffin tin. Bake won ton wraps for 2 minutes. Remove from oven.
4. Sprinkle cheese into won ton cup.
5. In a blender combine silken tofu with mustard powder, granulated garlic, lemon juice, black pepper and salt. Blend until creamy and smooth.
6. Drain spinach well, pat dry with paper towels. Hand mix the spinach, silken mixture, roasted red peppers and water chestnuts.
7. Pour mixture into won ton cup.
8. Bake for 15 minutes. Allow to cool before serving.