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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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If Julia Child were vegan, she would have made this.  This yummy recipe comes from one of my new favorite books Vegan’s Daily Companion.  It’s like a big onion quiche and is quite simple to prepare and bake.  Perfect for a cold winter brunch.  Enjoy!

  1. Preheat oven to 350, bake 2 prepared vegan whole wheat pie shells  (I used Maple Lane Bakery from Wholefoods) for 10 minutes and remove from oven; set aside.
  2. In a large saute pan sprayed with cooking spray, cook 5 large yellow or white onions thinly sliced, 4 cloves minced garlic; add a little water if necessary.  Cook till translucent.
  3. Add 1 tsp sugar or to taste, 1/2 tsp salt or to taste.
  4. Cook for 15 to 25 minutes till onions are done or caramelized to your liking, remove from heat.
  5. In a food processor, combine 1 1/2 cups of nondairy milk,  (I used unsweetened plain soy milk), 15 ounces extra firm tofu, 1/2 tsp black pepper, 1/2 tsp of salt or to taste, 1/2 tsp nutmeg, 5 tbsp whole wheat pastry flour or unbleached flour, and 2 tbsp nutritional yeast flakes.
  6. Add tofu mixture to onion mixture and stir till well combined.
  7. Divide evenly between two pie plates and bake for 45 minutes till crust is golden and filling set.

2 pies = 12 servings.  Weight Watcher PointsPlus value:  7

Original recipe from Vegan’s Daily Companion.

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Here’s a great simple delicious meal you can put together in minutes.  I wasn’t the biggest fan of polenta in the tube until I tried this recipe.  The tofu ricotta makes it even more delectable.  Add fresh basil and tomatoes from the garden and you’ve got a real treat on your hands.  Enjoy!

  1. Preheat broiler; spray a pizza pan or baking sheet with olive oil cooking spray.
  2. Slice one 16 oz tube of polenta into 1/4 inch slices and spread on pan overlapping slices slightly to form a pizza shape.
  3. Spray the top of the polenta with cooking spray.
  4. Broil polenta for about 6- 8 minutes or until lightly browned.
  5. Slice 1 large heirloom or plum tomato and place slices on top of the polenta.
  6. Mix together 3/4 cup of tofu ricotta, 1/4 cup Parma by Eat in the Raw (or other Parmesan cheese substitute),  and 3 tbsp sliced fresh basil, 1/4 tsp red pepper flakes.
  7. Top tomatoes with dollops of tofu ricotta mixture, 1/2 cup shredded Daiya mozzarella.
  8. Broil about 5 minutes till cheese is melted and tofu ricotta is bubbly.

4 servings.  Weight Watchers PointsPlus value:  6

original non-vegan recipe from the cookbook:  Fresh, Fabulous Fast.


Polenta

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Like Samosas?  Samosas are a wonderful Indian delight! Little pockets of crust filled with a yummy vegetable curry filling.  This pie appealed to me because you skip the part of stuffing the little pastry pockets.  This comes from a cookbook called Vegan on the Cheap by Robin Robertson, who, again, is my favorite vegan cookbook authors   (click on the link for free recipes from the book) .  She claims that this recipe costs $1.50 per serving, and that’s pretty good in this economy.

You need:

1 pound baking potatoes, peeled, 1-inch diced and steamed; 8 oz. green beans, 1/2 inch pieces; 1 tbsp canola oil; large onion chopped; medium carrot chopped; 1 tbsp of curry powder; 1/2 tsp salt; 1/4 tsp cumin; 1 can of chickpeas drained; 1 cup thawed frozen peas; pie crust.

Cook veggies with oil in skillet till soft; add seasonings; remove from heat and add potatoes and chickpeas; mash with potato masher; add peas and green beans; put into pie crust and bake until crust is browned, about 45 minutes.

*Mine turned out a little dry cooking it for 45 minutes, so keep an eye on that.

Weight Watchers Plus Points value: 10 per 1/6 of pie. (lower points by using less oil, less potato, less chickpeas or a different crust)
Vegan on FoodistaVegan

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