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Brie Bites

Preheat oven to 350 degrees.

Blend together with wire whisk or blender

1 egg
1/2 cup cream,yogurt, sour cream, creme fraiche, or cottage cheese
1 teaspoon soy flour

Liberally brush mini muffin tins with melted butter. Place four 1/4-inch cubes Brie in each tin, arranging them so that they aren't all clumped together. Fill each tin 3/4 full with batter. If using full size muffin tins, place 6 cubes Brie in each tin and fill 1/4 full with batter.

Bake ten minutes. Sprinkle with chopped sliced or slivered almonds. Bake for an additional five minutes.

Miniature Souffles

I like to make these mini souffles when I have leftover cooked vegetables, especially when I have a variety of them. This recipe will make enough batter for 12 mini souffles when you use about 2 tablespoons of filling in each tin. If you're making a variety of souffles, after pouring in batter it would be a good idea to garnish each different type of souffle with a distinctive item such as chopped parsley, sliced olives, pimento strips, grated cheese, a sprinkle of nutmeg. This makes for a pretty presentation, as well as helping to identify each type of souffle.

Note: these souffles taste even better the next day. If you'll be eating them on the same day you cook them add some cheese to the filling to get a more flavorful souffle.

Preheat oven to 350 degrees.

Mix well with wire whip or blender

1-1/2 cups cream, or a mix of cream and nondairy milk or cottage cheese (I've used up to a 1:1 mix and had good results)
3 large eggs
2 tablespoons soy flour
sea salt and black pepper to taste (about 1/4 teaspoon each)

Into well oiled muffin tins place about 2 tablespoons chopped, cooked filling. Pour batter over filling until tin is 3/4 full. If using a garnish, add it now. Bake for 15 minutes. Insert a knife in center of quiche. It should come out moist, but not coated with uncooked batter.

Depending on the filling these souffles can be a bit watery. If this is the case, after removing them from the tins, set them on a towel to absorb any excess water. Another way to absorb this water though would be to crumble some Protein Bread or Protein Muffins in the bottom of each tin before adding the fillings and batter. This will also give you a bit of a crust, which makes these souffles more like a quiche.

Suggestions for fillings:

Fillings in bold can be chopped fine and then don't need to be cooked before using in souffle.

  • broccoli
  • onion
  • mushroom
  • chopped green chilies
  • tomato (must be cooked first to remove excess moisture)
  • salsa(squeeze in hands to remove as much moisture as possible), chopped green chilies, sliced or chopped olives
  • spinach (if using frozen spinach squeeze to remove moisture)
  • chopped ham with grated Swiss, Edam, or Gruyere cheese (also good with spinach)
  • cooked ground meat (with or without flavorings)
  • green onion
  • lobster, crab, salmon, caviar (these would be good with a bit of dill and/or lemon zest sprinkled over the souffle)
  • any grated cheeses (this can be in addition to the 2 tablespoons filling)
  • blue, brie, or feta cheese (this can be in addition to the 2 tablespoons filling)
  • chopped bacon (add a bit of mustard to the batter if you like)
  • chopped bell pepper
  • asparagus (garnish with tips)

Suggestions for garnishes:

  • sliced or chopped olives
  • sliced or chopped pimento or red or green bell pepper
  • chopped fresh parsley, cilantro, basil, oregano, rosemary, sage, thyme ...
  • sprinkle of nutmeg
  • grated cheese: cheddar, mozzarella, jalapeno jack, blue, feta ...
  • chopped green chilies
  • asparagus tips

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last revised October 24, 2005
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