Posts Tagged ‘berries’


Please Pass the Tofu for this delicious pie that’s easy to make with a few simple ingredients.

What you need:

  • 10 oz bag vegan semisweet chocolate chips
  • 1 12.3 oz. shelf-stable firm silken tofu (Trader Joe’s now carries their version of this)
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 cup raspberries, fresh or thawed frozen
  • 1/2 cup confectioner’s sugar
  • 1 9-inch vegan graham cracker pie crust

To prepare:

  1. Put chocolate chips in a microwave-safe bowl and microwave until melted; set aside.
  2. In a food processor or blender, blend tofu till smooth.
  3. Add in the chocolate, maple syrup, and vanilla and blend.
  4. Add in raspberries and confectioner’s sugar and process till smooth.
  5. Spread in pie crust and refrigerate for at least 2 hours or overnight till firm.
  6. Top with more raspberries, or make a raspberry topping by cooking a handful of raspberries and a little sugar in a frying pan.  Top with vegan whipped cream such as freshly whipped Mimic Creme if desired.

12 servings.  Weight Watchers PointsPlus value:  7

Modified from Eating Well Magazine.




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Perfect cobbler!  Use your summer berries now and frozen berries in the winter.

What you need:

  • 1 1/3 cups whole wheat pastry flour
  • 2 tbsp sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup canola oil
  • 3/4 cup nondairy milk (I used Almond Breeze Unsweetened Vanilla)
  • 1/2 cup sugar
  • 2 tbsp whole wheat pastry flour
  • 1 tsp ground cinnamon
  • 2 cups fresh strawberries
  • 2 cups fresh blueberries
  • 1 tbsp sugar

To prepare:

  1. Preheat oven to 375.
  2. In a small bowl, combine 1 1/3 cups flour,  2 tbsp sugar, baking powder and salt.
  3. In a separate bowl, whisk oil and milk, then add to flour mixture; mix till combined and set aside.
  4. In another bowl, mix 1/2 cup sugar, 2 tbsp flour, cinnamon, then add berries and toss till coated.
  5. Pour berry mixture into a baking dish.
  6. Using a spoon, scoop lumps of dough on top of berries.
  7. Brush the dough with a little almond milk and sprinkle with sugar.
  8. Bake for 20 minutes, rotate, and continue baking for another 25 minutes (45 mins total baking time).

8 servings.  Weight Watcher PointsPlus value: 7

This recipe is from VegNews.

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On my way to Seattle VegFest, so here’s a short post:

For some reason, I’ve been drinking these all winter and making myself colder!  This will be a great summer coffee drink for sure.

In a blender, mix:

  • 1 cup Unsweetened Almond Milk
  • 1 tbsp Chocolate Syrup
  • 1 to 2 tsp of Instant Coffee

Then add:

  • A handful of frozen mixed berries (I use Trader Joe’s Very Cherry Berry Blend) and blend till smooth.

1 serving.  Weight Watchers PointsPlus value:  2Instant Coffee on FoodistaInstant CoffeeVegan on FoodistaVegan

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