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SAM_1872

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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Is it a chocolate chip cookie?  No!  After my ER visit to stitch up a bad kitchen knife experience, this is just what the doctor ordered.  I definitely couldn’t bake myself some pity-party chocolate chip cookies, but I could cook this pudding recipe with one hand.  This is a yummy, simple, vegan rice pudding with the addition of chocolate chips and walnuts.  It’s very inexpensive to make as well.  Enjoy!

Ingredients:

  • 1/2 cup jasmine rice
  • 3 cups Almond Breeze Unsweetened Vanilla Almond Milk
  • 1/2 cup vegan sugar
  • 1/3 cup chopped walnuts
  • 1 1/2 tsp vanilla
  • 1/2 cup vegan chocolate chips
  1. Put rice and almond milk in a saucepan and bring to a boil.
  2. Reduce heat and simmer till rice is soft, about 20  minutes
  3. Stir in sugar and cook till melted and well combined.
  4. Remove from heat and add walnuts and vanilla.
  5. Let cool slightly, then stir in chocolate chips.
  6. Divide into four dessert dishes and refrigerate for an hour.

4 servings.  Weight Watchers PointsPlus value: 8

original unmodified recipe:  source unknown

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