The Healthy Buddha~Belly Blog

Chipotle Chicken Skewers with Black Bean and Corn Quinoa Pilaf

2010-06-05T10:08:00.000-07:00

Serves 2
Ingredients:

Chicken:

1 pound organic chicken breast
Juice of 1 lime
2 Tbs chopped cilantro
1 Tbs of agave
Salt & Pepper
1/4 tsp garlic powder
1 adobo chili pepper chopped and 1 tsp adobo sauce (you can find a can of these peppers with the sauce in the Mexican section of your grocery store)*
2, 6-8 inch bamboo skewers

*Freeze the remaining peppers and the sauce in a glass jar. Next time you want to use one, either thaw, or just scrape out the pepper and sauce with a fork.

Black Bean and Corn Quinoa Pilaf:

1 cup quinoa (rinsed and scrubbed very well)
2 cups water
1 can black beans (Cuban or Mexican Flavored)
1 cup fresh or frozen corn
3 green onions chopped
3 Roma tomatoes chopped
Juice of 1 lime
3 tsp. cumin
1/4 tsp. chili powder
1/4 tsp. black pepper
1/2 tsp. salt
2 Tbs. olive oil
3 Tbs. chopped cilantro

Broccolini:

1 bunch broccolini

Directions:

Chicken:

Cut the chicken into small 1 x 1 inch pieces.
In a glass storage bowl add the chicken pieces, lime juice, chopped cilantro, chopped adobo chili pepper, adobo sauce, agave, garlic powder and salt & pepper. Secure lid onto the bowl and let marinate overnight, or at least 30 minutes.
Once the chicken has marinated, lace it onto the bamboo skewers.
Set oven to broil and let pre-heat.
Place chicken skewers on a cookie tray and cover the exposed bamboo with tin foil. Place under the broiler and cook 4-5 minutes. Flip the chicken over and cook another 4-5 minutes. You can also BBQ the chicken skewers, but make sure you turn the chicken half way through cooking.

Quinoa Pilaf:

Rinse and scrub the quinoa thoroughly in a mental strainer. It is important to scrub quinoa very well to eliminate the bitter taste on the outside of the seed.
Place quinoa and 2 cups water into a sauce pan. Bring to a boil and cover. Let simmer for about 20 minutes.
While the quinoa is cooking, prepare the rest of the pilaf. In a large glass storage bowl, add the can of black beans (washed), corn, chopped green onions and chopped tomatoes. Add quinoa to the bowl. In a small bowl mix together the lime, cumin, chili powder, olive oil, cilantro and salt & pepper. Pour over the quinoa and gently toss the pilaf until all the ingredients are mixed together.
Refrigerate the pilaf overnight so that the flavors have time to meld together. Serve cold.

Broccolini:

While the chicken is cooking, bring some water to a boil in a double boiler steamer basket. Wash the boccolini and cut the tips off the stems. Place the broccolini into the steamer basket and let steam for about 4 minutes. Season with salt & pepper.

~Try these skewers on the BBQ~

Orange Coconut Quinoa Pilaf

2010-05-22T09:24:00.000-07:00

Serves 8

Ingredients:

1 1/4 cup quinoa (rinsed thoroughly)
1 1/4 cup coconut milk
1 cup water
A pinch of salt
1 Tbsp olive oil
1 can mandarin oranges (chopped)
1/2 cup dried cranberries
1/2 cup almond slivers (toasted with a little salt and olive oil)
1/4 cup Grade B maple syrup
1/2 tsp freshly grated nutmeg
1/2 tsp freshly grated ginger
1/2 tsp cinnamon

Directions:

Rinse the quinoa very, very well. Place in a metal strainer and rub the quinoa together under running water. This will release the bitter tasting saponins that coat the quinoa.

In a sauce pan or large skillet with lid, gently toast the quinoa, just like you would Rice a Roni. Once quinoa is dry and slightly toasted, add coconut milk and water. Bring to a boil, cover the pan, and reduce heat to low. Let cook for 15-20 minutes. Once cooked, remove from heat and let sit for another five minutes.
While the quinoa is cooking, toast the almonds in a small skillet. Heat a little olive oil over medium heat and toast almonds for about 5 minutes. Add a pinch of salt to the almonds. Place in small mixing bowl.
In the same mixing bowl, add olive oil, maple syrup, nutmeg, ginger and cinnamon. Mix together. Gently fold in chopped mandarin oranges and cranberries.
Place quinoa into a large bowl and pour the sauce that you just created over the quinoa. Gently toss and refrigerate for about an hour and a half. Serve cold.

~A Perfect side dish for Summer BBQ's~

Sweet Potato Fries

2010-04-30T17:07:00.000-07:00

Serves 1-2
Ingredients:

1-2 yams or sweet potatoes
Olive oil
Salt & Pepper
Italian seasonings
Garlic powder
Paprika
Cheyenne pepper (if you want them spicy) or cinnamon (if you want them sweet)

Directions:

Pre-heat oven to 425 degrees.
Cut sweet potato or yam into julienne pieces.
Coat with olive oil and spices.
Bake for 25 minutes, turn at least once half way through.
Once the fries are crispy remove from the oven.

~Makes a great snack~

Chicken Parmesan with Penne Pasta

2010-04-16T06:50:00.000-07:00

Serves 2

Ingredients:

1 organic chicken breast
2 pieces Ezekiel bread
1 tsp Italian seasonings
Salt & Pepper
1/4 tsp red pepper flakes
3 Tbs whole wheat flour
1 organic egg
Penne pasta
Spaghetti sauce
Parmesan cheese
Basil
Green beans
Cooking spray

Directions:

Gently toast the Ezekiel bread until it is dry and slightly brown.
Pre-heat your oven to 475 degrees.
In a food processor or blender add Ezekiel bread, salt & pepper, Italian seasonings, and red pepper flakes. Blend until you have fine bread crumbs.
You will need three shallow bowls, one for the flour, one for the bread crumbs and one for the egg. You will also need a wire rack for baking and a baking sheet covered with foil.
Add a little bit of Parmesan cheese to the bowl with the bread crumbs and mix in.
Pound down the chicken until 1/2 inch thick. Season with salt & pepper and roll in the flour dish.
After the flour, dunk the chicken in the beaten egg.
Cover with bread crumb/cheese mixture and set onto a wire rank. Spray the wire rack with cooking spray before you place the chicken on the rack. Spay the chicken with cooking spray and place into the oven.
Bake for 15 minutes.
While the chicken is baking, cook the penne pasta al dente about 10 minutes. Cooking pasta al dente is not only the proper way to cook pasta, but it also lowers its Glycemic Index number, which means it is slower to digest and easier on your blood sugar.
Steam the green beans in a steamer basket for about 4-7 minutes, or until bright green and slightly crunchy.
Heat the spaghetti sauce in a sauce pan while everything else cooks.
Plate your meal.

~Benissimo~

Carrot Muffins with Cashew Lemon Frosting

2010-04-04T15:33:00.000-07:00

Makes 12 Muffins

Ingredients:

2 cups whole wheat flour
1/2 cup almond meal (if you don't have almond meal, just increase the flour by 1/2 cup)
2 tsp baking soda
1/2 tsp sea salt
1/2 tsp freshly grated nutmeg
2 tsp freshly grated ginger
1 Tbs Saigon cinnamon or traditional cinnamon
2 cups grated carrot
1/3 cup canola oil
1 tsp vanilla
1/2 cup agave syrup
2 eggs (use 2 Tbs of ground flax seeds and 7 Tbs of water to make vegan)
1/2 cup unsweetened applesauce
1/2 cup finely shredded coconut (check out the bulk section of the health food store)
1/2 cup organic raisins
1/2 cup crushed pecans

Frosting:
(recipe adapted from Ani's Raw Food Desserts (Kream Cheeze Frosting) by Any Phyo)

1 1/2 cup raw cashews
3 Tbs lemon juice
3 Tbs agave
1/4-1/2 cup water

Directions:

Pre-heat oven to 350 degrees.
In a large mixing bowl add dry ingredient: whole wheat flour, almond meal, baking soda and sea salt. Grate in nutmeg, ginger and add cinnamon. I suggest using Saigon Cinnamon, which has a sweet red hot flavor. You can buy a giant bottle from Costco for under $4.00.
In a medium size mixing bowl, grate two cups of carrots using your food processor or cheese grater. Add oil, vanilla, agave, eggs and applesauce. Mix together and fold in coconut, raisins and pecans.
Incorporate the wet ingredients into the large mixing bowl with the dry ingredients.
Spoon muffin mix into a greased muffin pan.
Bake for 20-25 minutes.
While the muffins are baking, prepare the cashew frosting. Using a blender or food processor add all frosting ingredients and blend until smooth.
After muffins have cooled, transfer the frosting into a plastic freezer bag. Cut one of the corners of the bag and squeeze frosting in a circular motion onto the muffins.

~Gotta love a recipe that can be breakfast or dessert~

Chocolate Peanut Shake/Ice Cream

2010-03-28T16:13:00.000-07:00

Serves 1-2

Ingredients:

3 Tbs organic peanuts
2 Tbs raw cacao or dark cocoa powder
3 Medjool dates (available at Costco or the bulk section of your health food store)
1/4 tsp pure vanilla extract
1-2 cups ice
1-2 cups vanilla hemp milk (available at health food stores)

Directions:

In a blender, place the pitted dates, peanuts, cocoa powder and vanilla. If you don't have a high speed blender, you may want to chop your dates and give this a quick pulse now.
Add ice and pour hemp milk over the ice. If making this as an ice cream, then add less milk and more ice. If you want to make a shake, then add less ice and more hemp milk. Don't worry, you won't get high off hemp, but you will get some really amazing benefits; omega fats and protein, just to name a few.
Blend to your desired consistency (I like mine a little bit chunky) and serve.

~Tastes just like a very popular candy bar!~

Hummus Plate~ A Super Fast Meal

2010-03-24T19:14:00.000-07:00

Serves 1-2

Ingredients:

Greek pita (you can make your own, click here for a recipe, but try it with whole wheat flour)
Hummus (you can make your own, click here for a recipe)
Carrots (I used orange and purple)
Cucumber
Zucchini
Hard boiled egg
Any additional vegetables

Directions:

Boil eggs. Place eggs in water and bring to a boil over medium heat. Once the eggs have reached a boil, turn off the stove and let them sit for several minutes. Rinse eggs under cool water and let them sit in a cold water bath for a few additional minutes.
Using a panini press or skillet, grill the pita bread until lightly browned. Slice into triangle pieces.
Cut zucchini lengthwise into 1/4 inch thick slices. Grill on a panini press or skillet. Once grilled, slice lengthwise into smaller stick pieces.
Chop the remaining veggies into long matchstick pieces.
Place a large dollop of hummus in the center of your plate and surround with the sliced vegetables.

Homemade Pitas are Amazing!

~Super Fast and Delicious~

Two for One...Lentil Tacos and Enchiladas

2010-03-14T07:17:00.000-07:00

Ingredients:

1 Cup Lentils
1 packet of low sodium taco seasonings (if making gluten free, check the ingredients)
2 cups low sodium vegetable broth or water
1 can re-fried beans
Organic corn tortillas
1 can enchilada sauce for day two

Toppings:

Shredded cheese
Cilantro, lettuce, olives, salsa, sour cream, avocado, etc.

Directions:

Rinse lentils and prepare as directed on packet. Replace broth for water (if desired) and add entire packet of taco seasoning to broth/water. Cook for about 45 minutes, or as directed on lentil instructions.
Heat re-fried beans and prepare taco toppings.
Assemble tacos as desired.

Enchiladas Day Two:

Directions:

Preheat oven to 350.
Prepare left overs into several tacos.
Place into a roasting/lasagna/brownie pan and cover with enchilada sauce. Top with cheese, and olives.
Bake for 20-30 minutes until cheese is melted.
Garnish with cilantro, salsa and sour cream.

Enjoy!

Lemon Chia Seed Muffins

2010-03-13T10:27:00.000-08:00

Makes 12 muffins
Ingredients:

2 cups whole wheat flour
1/2 cup Bob's Red Mill 7 Grain Cereal
2 tsp baking soda
1/2 tsp sea salt
1/2 tsp cinnamon
1 scoop whey protein powder (eliminate if making vegan, or use a vegan protein powder)
2 medium bananas
2 eggs or 2 Tbs milled flax seeds whipped in 7 Tbs water (use this egg substitute if making vegan)
1/2 cup agave nectar (pick this up at Costco, you can get two bottles for the price of one at the health food store, it's about $7.50 for the two bottles)
1/3 cup Earth Balance or oil
1 tsp vanilla extract
Zest of one medium lemon and the juice
2 Tbs Chia seeds* (you could also use poppy seeds)

Directions:

Preheat oven to 375.
In a large bowl combine flour, baking soda, salt, cinnamon and protein powder.
In a blender mix bananas, eggs (or egg alternative), agave, Earth Balance (or oil), vanilla, lemon zest and juice.
Pour the liquid into the bowl containing the dry ingredients and mix together. Mix in the chia seeds.
Grease a muffin pan (use the wrapper from the butter) and pour the mixture evenly into the cups.
Bake for 18-20 minutes. Remove from the pan once cool.

*you can find Chia seeds in the bulk seasonings section of your health food store. Yes, they are the same seeds you used for your Chia pet in the '80's!

~Another Muffin Recipe modified from the Blueberry Muffins~

Orange~Cranberry Muffins

2010-03-07T08:57:00.000-08:00

Makes 12 muffins
Ingredients:

2 1/2 cups whole wheat flour
2 tsp baking soda
1/2 tsp sea salt
1/2 tsp cinnamon
1 scoop whey protein powder (eliminate if making vegan, or use a vegan protein powder)
2 medium bananas
2 eggs or 2 Tbs milled flax seeds whipped in 7 Tbs water (use this egg substitute if making vegan)
1/2 cup agave nectar (pick this up at Costco, you can get two bottles for the price of one at the health food store, it's about $7.50 for the two bottles)
1/3 cup Earth Balance or oil
1 tsp vanilla extract
Zest of one small/medium orange and the juice
1 cup dried cranberries

Directions:

Preheat oven to 375.
In a large bowl combine flour, baking soda, salt, cinnamon and protein powder.
In a blender mix bananas, eggs (or egg alternative), agave, Earth Balance (or oil), vanilla, orange zest and juice.
Pour the liquid into the bowl containing the dry ingredients and mix together. Mix in the cranberries.
Grease a muffin pan (use the wrapper from the butter) and pour the mixture evenly into the cups.
Bake for 18-20 minutes. Remove from the pan once cool.

~This recipe is modified from the Blueberry Muffin Recipe posted earlier~

Dinner in 10 MInutes

2010-02-28T20:03:00.000-08:00

Serves 2-4
Ingredients:

1 box whole grain Near East Roasted Garlic and Olive Oil Couscous
1-2 Tbs oil olive
1/2 can tomatoes, drained
1 small can sliced olives, drained
2-3 kale leaves chopped
1 bunch brocolini
Salt & Pepper

Directions:

Bring water to a boil in a steamer basket.
In another sauce pan, bring water to a boil following the directions on the couscous box.
Add the chopped kale to the couscous water and prepare couscous as directed.
Steam brocolini for 3-5 minutes in the steamer basket, or until bright green and slightly tender.
Once couscous has cooked, about five minutes, add the can of olives and tomatoes.
Sprinkle with Parmesan cheese.

~Almost as fast as a microwave dinner~

Cacao Covered Strawberries

2010-02-20T21:35:00.000-08:00

Ingredients:

1 cup Earth Balance (you could also use coconut oil if desired)
1/2 cup Raw Cacao
Strawberries

Directions:

Using a double broiler, or a glass bowl on top of a sauce pan filled with a little water, heat butter until melted (over low to medium heat).
Mix in Raw Cacao powder, reduce heat to very low.
Wash strawberries and dip into the chocolate mix. Set onto a plate or baking sheet. Let chill for 30 minutes to an hour.

~Antioxidant Dessert~

Farm Fresh Frittata

2010-02-20T13:13:00.000-08:00

Serves 4

Ingredients:

6 eggs (my eggs came from my friend Alicia's chickens....yumo)
1/4 cup milk
1 small zucchini
Half a bunch of asparagus
2 green onions
2 medium red potatoes
2-3 kale leaves
Shredded cheddar cheese
2 Tbs olive oil
Salt & Pepper
Italian seasonings

Directions:

Preheat oven to 400.
Heat olive oil in a skillet over medium/high heat (I highly recommend a cast iron skillet because it can go directly from the stove into the oven). Chop the potato and add into the skillet. Cook for about 5-7 minutes until the potato starts to slightly brown. Add Italian seasonings and salt & pepper.
While the potatoes are cooking, chop the asparagus, zucchini, green onions and kale. Add all veggies except the kale to the skillet. Cook for 3 minutes and then add kale. Cook for another couple of minutes, just until the kale wilts.
In a mixing bowl crack 6 eggs and add the milk. Using a whisk, mix this together like you would when making scrabbled eggs.
Pour over the veggies in the skillet and top with shredded cheddar cheese.
Place the skillet into the oven and bake for 15-20 minutes. Now, turn your oven to broil and cook for another 5 minutes. I like my frittata nicely browned with the cheese crusted. Once the top has browned and the cheese is bubbling the frittata is finished.
Remove from oven and serve.

Jamie Oliver's TED Award Speech

2010-02-19T20:27:00.000-08:00

This is a great speech about the state of America's health and the health of our children. Jamie Oliver is the Naked Chef from the Food Network (run time is about 21 minutes).

Quinoa Stuffed Acorn Squash

2010-02-14T10:27:00.000-08:00

Serves 4
Ingredients:

2 acorn squash
1 cup red quinoa
1 apple
2 celery stalks
2 green onions
1/4 cup dried cranberries
2 Tbs maple syrup
3 Tbs walnuts, raw unsalted
2-3 kale leaves
2 cups vegetable broth
Salt & pepper
Cinnamon (to taste)
Allspice (to taste)
1-2 Tbs olive oil
1 teaspoon Earth Balance

Directions:

Preheat oven to 350. Wash and cut squash into halves. Scoop out seeds and place in a strainer.
Place squash face down on a baking sheet or roasting pan. Bake for 30 minutes.
Rinse squash seeds and place onto a baking sheet. Coat with 1 teaspoon Earth Balance and salt and pepper. Place seeds on the top rack of the oven and take out after 15-20 minutes, or once toasted. Set aside.
Rinse quinoa and place into a large sauce pan. Roast quinoa until dry and slightly toasted. Add two cups of broth and 1 Tbs maple syrup to the quinoa and bring to a boil, then cover. Reduce heat to low and cook for 15-20 minutes.
While quinoa and squash cook, chop vegetables and toast walnuts. In a large skillet pan, add olive oil and toast walnuts over medium-high until brown. Place on a plate and set aside. Add chopped celery, green onions, apple, and kale to the skillet. Saute for about 5 minutes. Add salt and pepper, allspice and cinnamon to taste. Mix in dried cranberries and walnuts to the skillet. Turn off burner and let sit.
After 30 minutes turn the squash right side up and drizzle with maple syrup and salt & pepper. Continue cooking for another 15 minutes right side up.
Once quinoa is finished add to the skillet of vegetables and gently mix. Once squash is finished scoop quinoa mixture into the acorn squash. Top with toasted squash seeds and serve.

~Makes a great meal or side dish~

Meet Michael Pollan

2010-02-09T19:37:00.000-08:00

Here is a great interview with Michael Pollan (one of the best food advocates out there). He is promoting his new book Food Rules. This clip is about 50 minutes, but it's well worth it.

Polenta and Vegetable "Lasagna"

2010-02-03T18:52:00.000-08:00

Serves 4-6
Ingredients:

1 tube organic polenta (aka corn grits)
3 small, 2 medium, or 1 large zucchini
1 jar marinara sauce ( I used a basil version)
Sun dried tomatoes (optional, about 3-4 Tbsp chopped in oil)
1 small can black olives
Italian cheese and/or Parmesan cheese
3-4 leaves of kale, de-stemmed and torn
Cracked Black pepper
Italian seasonings
Olive Oil

Directions:

Pre-heat oven to 350 degrees.
Chop zucchini and polenta into 1/2 inch rounds. De-stem kale leaves and rip into small pieces. Chop sun dried tomatoes.
In a lasagna pan, layer the ingredients like you would lasagna.
Start with sauce, a layer of zucchini, polenta, kale, olives, black pepper and Italian seasonings.
Drizzle with olive oil, a sprinkle of sun dried tomatoes and a little cheese. Then add another layer of zucchini, polenta and olives.
Top with the remaining sauce and cover with a good layer of cheese. Add more black pepper and Italian seasonings.
Cover with aluminum foil and bake for 1 hour.

I served this "lasagna" with a simple side salad. The purple vegetable is actually a carrot! Carrots come in a rainbow of colors and all of the colors taste really amazing.

Here is a version where I didn't use olives, steamed the kale on the side and added sliced sweet potato. Both versions are good!

~Fantastico~

Veggie Sushi, Miso and Cucumber Salad

2010-01-31T12:53:00.000-08:00

My First Attempt at Sushi!

It might not be the prettiest, but it was tasty!

Sushi, serves 2:

Ingredients:

2/3 cups short grain brown rice
1 cup water
2 Tbsp rice vinegar
2 tsp sugar or rice syrup
2 tsp soy sauce or tamari (use tamari if making gluten free)
Nori sheets
1 cucumber
Spinach
1 medium carrot
Gomasio (sesame seeds with salt or seaweed)
Wasabi and pickled ginger (if desired)
Small bowl of water

Directions:

Rinse rice and bring to a boil with 1 cup water and 1 tsp soy sauce. Reduce heat, cover and simmer for 40 minutes. Move to a cool burner and let stand for 10 minutes.
While rice cools mix together rice vinegar, 1 teaspoon soy sauce and 2 teaspoons sugar.
Transfer rice to a glass or plastic bowl and add rice vinegar mixture. Mix gently. Place in fridge until cool, about 15 minutes.
Peel cucumber and carrot. Slice both very thinly, length wise. Making sure the pieces are uniform. You can place a piece of nori next to your veggies to compare length. Cut off the edges to match the length of the nori sheet.
Fold the nori sheet in half (hamburger, not hot dog) and break into two pieces.
Wrap your bamboo mat with plastic wrap. This helps your roll not stick to the bamboo mat and also makes cleaning very easy.
Place nori sheet at the bottom of your bamboo mat. Add rice and smash down along the nori, leaving 1/3 inch at the top of the nori sheet.
Add veggies along the middle of the rice. Grab the end of the sushi mat and roll over the veggies. Pull back tightly on the mat. Dip you fingers in the water and moisten the nori. Lift the mat slighly and continue to roll along the remaining nori.
Place roll on a cutting board and cut into 3-4 pieces.
Repeat until all the rice is gone.

Here is a good You Tube clip on how to roll your sushi:

Cucumber Salad:

Ingredients:

2 medium cucumbers
1 Tbsp sugar or rice syrup
1/2 cup rice vinegar
1 Tbsp toasted sesame oil

Directions:

You should prepare this before you start the rice. This way it will be cool and marinated by the time the sushi is ready.
Peel cucumber. Cut length wise and de-seed. You can do this by using a spoon to scape the seeds out.
Chop into thin slices.
In a bowl, mix together the sugar, rice vinegar and toasted sesame oil. Add the cucumbers and mix gently.
Place in the refrigerator to cool. Top with Gomasio.

Serve with instant miso soup (or the paste version). Garnish with wasabi, pickled ginger and Gomasio.

~Yum~

~Hearty Veggie Stew with Dumplings~

2010-01-24T19:54:00.000-08:00

Serves 4
Ingredients:

4-5 Tbs olive oil
1 rutabaga
4 shallots
2 garlic cloves
1 large carrot
1 large celery stick
1 lb colored potatoes (red, yellow, blue, etc.)
1 tsp caraway seeds
1 1/2 tsp paprika
1 tsp cumin
1 tsp Italian seasonings
1 tsp bay leave pieces or 1 whole bay leaf
Salt & Pepper
1 can diced tomatoes
3-4 cups vegetable broth

Dumplings:

3/4 cup whole wheat flour
2 tsp baking powder
1/2 tsp salt
1 Tbs dried or fresh chives, chopped
1/2 cup Earth Balance
5 Tbs vegetable broth
Pepper to taste

Directions:

Finely mince the garlic. Chop celery, carrot, rutabaga, and potatoes into 1/4-1/2 inch pieces.
Heat oil in a large sauce pan over medium heat.
Add all chopped vegetables and whole shallots to the heated oil. Add seasonings. Cook for about 12-15 minutes.
Add canned tomatoes with liquid and vegetable broth.
Bring to a boil and cover. Let simmer for 25-30 minutes. Add more salt, pepper or any additional seasonings if needed. Vegetables should be turning soft at this point.
Prepare the dumplings by mixing the dry ingredients in a bowl with softened Earth Balance and vegetable broth.
Roll into 8-10 dumplings and place onto a cutting board or plate.
Once the vegetables are semi-soft, add the dumplings to the soup. Make sure there is plenty of space for the dumplings to expand. They should not be touching.
Cover and let simmer for an additional 15-20 minutes.

Serve with a fresh green salad or a kale salad. I paired mine with a raw purple kale salad. Check out this clip for the recipe:

Here is a run down of the ingredients:

Kale (I used purple curly kale) de-stemmed and finely chopped
Olive oil
Fresh squeezed lemon juice
Pine nuts
Golden raisins
Hemp seeds (optional, I added them to my salad)
Salt & Pepper

You will want to make this salad a few hours before hand so that the kale can tenderize in the fridge. The dressing of salt, oil and lemon juice help break down the tough fibers of the kale leaves.

~This is a meal that will really stick to your bones~

Healthy Blueberry Muffins

2010-01-22T16:51:00.000-08:00

Makes 12 muffins
Ingredients:

2 1/2 cup whole wheat flour
2 tsp baking soda
1/2 tsp sea salt
1/2 tsp cinnamon
1 scoop whey protein powder (eliminate if making vegan, or use a vegan protein powder)
2 medium bananas
2 eggs or 2 Tbs milled flax seeds whipped in 7 Tbs water (use this egg substitute if making vegan)
1/2 cup agave nectar (pick this up at Costco, you can get two bottles for the price of one at the health food store, it's about $7.50 for the two bottles)
1/3 cup Earth Balance or oil
1 tsp vanilla extract
1 1/2 cup fresh or frozen blueberries
1/4 cup water (if needed)

Directions:

Preheat oven to 375.
In a large bowl combine flour, baking soda, salt, cinnamon and protein powder.
In a blender mix bananas, eggs (or egg alternative), agave, Earth Balance (or oil) and vanilla.
Pour the liquid into the bowl containing the dry ingredients and mix together. If your mixture is dry, add about 1/4 cup water. Gently incorporate the blueberries into your mix.
Grease a muffin pan (use the wrapper from the butter) and pour the mixture evenly into the cups.
Bake for 25 minutes. Remove from the pan once cool.

~Berry Delicious~

Roasted Root Vegetable Side Dish

2010-01-17T19:41:00.000-08:00

Serves 2-4

Ingredients:

1-2 large carrots
1-2 medium parsnips
1-2 sweet potatoes
1-2 Tablespoons olive oil
1/4-1/2 teaspoon garlic powder
1/8-1/4 teaspoon rosemary
1/8-1/4 teaspoon Italian spices
Sprinkle of paprika
Salt & Pepper to taste

Directions:

Preheat oven to 425 degrees.
Cut sweet potatoes, carrots, and parsnips into 1/2 inch chunks. Place into a roasting pan.
Drizzle with olive oil and spices. Toss until all pieces are coated.
Bake for 15-20 minutes. Flip the vegetables and cook for another 15-20 minutes.

~This side goes great with chicken, steak, fish or pork~

Mayan Hot Cacao~Liquid Superfood

2010-01-16T15:30:00.000-08:00

Serves 1
Ingredients:

1 1/2- 2 Tablespoons raw cacao powder
2 teaspoons agave syrup
1/4 teaspoon cinnamon
A sprinkle of nutmeg
Pinch of chili powder
1/8 teaspoon vanilla
Dash of sea salt
8 ounces hot water

Directions:

Boil water.
Mix cacao powder, agave syrup, vanilla, cinnamon and chili powder in a coffee mug.
Add water.
You can mix in cream or top with whip cream if you want a more decadent drink.

~Enjoy~

Spicy Indian Lentil Stew

2010-01-16T13:16:00.000-08:00

Serves 4
Ingredients:

1-2 onions
1-2 garlic cloves
1 teaspoon freshly grated ginger (keep your fresh ginger in the freezer, this makes it easier to grate)
4 cups low sodium vegetable broth
2 cups water
1 cup red lentils (rinsed)
1 can cannellini beans or white beans (drained and rinsed)
1 can diced tomatoes
1 large carrot, diced
1 medium parsnip, diced
2 celery stalks, diced
1 teaspoon garam masala (optional)
1-2 teaspoons curry
2 teaspoons cumin
1 teaspoon fresh lemon juice (add towards the end of cooking)
1/2 teaspoon cayenne pepper
salt & pepper
Pinch of red pepper flakes
Kombu Seaweed (remove before eating, cooking with a 1-2 inch piece helps make the beans and lentils easier to digest)
1 tablespoon olive oil
Croutons and cilantro (garnishment) *eliminate croutons if making gluten free or vegan

Directions:

Chop onion and garlic. Saute in olive oil in a large pot. Let cook for about 5 minutes, then add a little bit of vegetable broth. Continue to simmer while you prepare the other vegetables.
Chop the celery, parsnips, and carrots. I cheated and used the food processor, which is much faster than chopping all of those veggies! You will need to cut in half or quarters before placing in the food processor. Use the chopping blade.
Add water, broth, lentils, washed beans, washed lentils, diced tomatoes, carrots, celery, parsnips, Kombu seaweed and spices. Bring to a boil.
Boil for a few minutes and skim off any bubbles that accumulate at the top. This will makes the beans and lentils easier to digest.
Reduce to low, and simmer for 1 1/2 hours to 2 hours. Add lemon juice towards the end of cooking.
Remove Kombu seaweed and discard.
Garnish with croutons and cilantro.
Serve with a simple green salad.

(This will likely make your house smell while cooking (Indian spices are pungent), but trust me, it tastes really good!)

~Namaste~

Healthier Pub Grub!

2010-01-10T18:38:00.000-08:00

Ingredients:

4 slices Ezekiel bread
1 beer (you only need about 1/4 cup)
1 egg
1 pound wild halibut or wild cod
1 large sweet potato or yam
1/2 teaspoon sea salt (I used habanero flavored)
1-2 tablespoons unsalted butter
2-3 tablespoons olive oil
Paprika, sea salt, pepper, chili powder, red pepper flakes, and parsley
Lemon, tartar sauce and ketchup (organic, it doesn't have high fructose corn syrup)

Directions:

Sweet Potato Fries:

Start the sweet potato fries first, as they take about an hour to bake. My fries were suppose to be curly fries, but they turned out more like hash browns. I used the spirooli, but usually I just cut into julienne strips (I suggest you prepare them this way). Place cut sweet potatoes onto a baking sheet. Drizzle with olive oil and seasonings. I used paprika, salt, pepper, chili powder, and parsley.
Bake at 425 for 45-75 minutes, depending upon the thickness of your fries.

Fish:

Leave bread out over night to dry, or cut into cubes and bake for 20 minutes at 350 in the oven.
Place dried bread cubes into the food processor and use the "s" blade to break down the bread into fine crumbs.
Add 1/2 teaspoon habanero sea salt and a pinch of red pepper flakes. Add 1/4 teaspoon black pepper. Process again.
Spread bread crumbs onto a plate or brownie pan.
Mix egg and beer in a shallow bowl.
Cut the fish into smaller pieces, about 3-4 inches long.
Dunk the fish into the beer/egg mixture and then roll in the bread crumbs until thoroughly coated.
Heat a non-stick skillet on medium high, reduce to medium once pan is fully heated. Add 1 tablespoon butter and 1 tablespoon olive oil. If you are using a very large pan, heat 2 tablespoons butter and olive oil. I had to break my fish out into two batches because my pan was a too small.
Once the pan is heated and the butter melted, add the fish. Cook for 4-6 minutes on each side. The fish is pretty fragile, so the less you flip it the better. I found that coking each side for 4 minutes worked pretty well.
Place the first batch of fish on a baking sheet and stick into the oven to keep warm. Add additional oil and butter to the pan to cook the remaining fish.
Once done, serve with fries and garnish with a lemon wedge. Serve with tarter sauce and ketchup.

~Cheerio~

Half-Bowl? Three-Quarters Bowl? Semi-Bowl?

2010-01-05T20:57:00.000-08:00

For those of you from Portland (Oregon), you have probably heard of Whole Bowl (an amazing food cart that serves up a healthy lunch for only $5.00).

It was a favorite lunch spot for me, but since I left Portland, I have not stopped craving the stuff. I came up with a home variation that is pretty close. It's at least good enough to tide me over until I am back in Portland again!

Ingredients:

Base:

1 cup dried or canned black beans (if dried soak overnight in the fridge)
1 cup short or long grain brown rice (soak for at least 30 minutes to help with digestion of nutrients)
Taco seasoning or cumin, paprika, garlic powder, chili pepper and black pepper
1-2 inch piece of Kombu seaweed (this will go in with the beans while they cook)

Toppings:

Salsa
Cilantro
Shredded cheddar cheese
Black olives
Sour cream (not pictured on mine, because I don't like it)
Avocado (ditto)
Sweet Chili Sauce (this could contain gluten, so eliminate if making gluten free)

Secret Sauce (my lazy version):

1/4 cup regular hummus
1 Tbs nutritional yeast (this is a great ingredient for vegans to include in their diets because of the B vitamins it contains)
1/8 tsp garlic powder
1-2 Tbs lemon juice
1/8 tsp curry powder

"Yummy Sauce" (from what I have been told this is very close to the sauce Whole Bowl uses)*:

SERVES 8 , 4 cups

1/2 cup canola oil (preferably cold pressed)
1/2 cup almonds (for a creamier sauce, use almond flour)
1/3 cup nutritional yeast (available at Whole Foods grocery stores)
1/2 cup chickpeas or garbanzo beans, cooked
1/4 cup soybeans, cooked (not green edamame beans)
1/2 cup filtered water (important for flavor)
1/2 cup lemon juice (fresh is best)
1-2 garlic cloves (small to medium size)
1/2 teaspoon salt
1 1/2 teaspoons curry powder
1 teaspoon dried oregano
1 teaspoon dried cilantro

In a blender or food processor blend almonds beans and oil.
Add all other ingredients and puree until creamy smooth.
Cover and let stand in the refrigerator for one hour.
Don't cover to tight, remember the yeast.

*Yummy Sauce recipe from http://www.recipezaar.com/Yummy-Sauce-297251

Directions:

Soak beans overnight in a bowl of water in the refrigerator. Keeping the beans cool, helps to stop fermentation. You can change the water a couple of times while the beans are soaking. This helps eliminate some of the oligosaccharides which are hard for our systems to digest.
After soaking the beans overnight add about 4 cups of fresh water to a pot on the stove with the beans. Add a piece of Kombu seaweed to the pot. After cooking, you can remove this like a bay leaf, or cut it up to include in your beans. I pulled mine out (it doesn't look too pretty).
Simmer beans for 1-2 hours. I cooked mine for a little over an hour.
While the beans cook, start the rice. You can follow the directions on the package. Add taco seasonings (1/4 of packet, or the spices listed above).
Once the beans are finished drain and add back to the pot. Add salt, pepper and salsa to the beans. You can add additional cumin or other seasonings.
While the rice and beans cook, prepare the toppings and secret sauce. If following my version, just mix the ingredients in a small bowl.
Once the rice and beans are finished. Place a scoop of rice in your bowl, then layer with beans, top with secret sauce, cheddar cheese, sour cream, avocado, olives, cilantro and sweet chili sauce.

~It's not Whole Bowl, but it's pretty dang close! ~

*to make this vegan, don't add cheddar cheese or sour cream.

Raw Zucchini Pesto with Pizza Bread

2010-01-02T15:49:00.000-08:00

Ingredients:

One medium to large zucchini
Pesto sauce (Costco has a good pre-made sauce if you don't want to make your own)
Olives
Pine nuts
Crusty french bread
Tomato sauce
Mozzarella and Parmesan cheese
Salt

Pesto Sauce:

2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan
1/2 cup extra virgin olive oil
1/3 cup pine nuts
3 medium sized garlic cloves, minced
Salt and pepper

Directions:

In a food processor, add nuts and basil. Pulse. Add olive oil, garlic and salt & pepper. Pulse again. Add the cheese and pulse one last time.

"Noodles":

Wash zucchini and place in a spirooli vegetable slicer. If you don't have a spirooli, you can use a vegetable peeler to make long fettuccine like noodles.
You can buy a spiroooli slicer at specialty kitchen stores, or online. Here is a photo:

Place zucchini in a bowl and add about 1 teaspoon salt. The salt lets the zucchini sweat to reduce the water content of the noodles.
While the noodles sweat, prepare your pesto sauce. If using store bought sauce warm it slightly on the stove. To be considered "raw" do not heat sauce over 110 degrees.
Dry noodles off with a paper towel and add to a bowl. Toss with pesto sauce and top with olives, pine nuts and Parmesan cheese.

Pizza Bread:

Place slices of french bread onto a baking sheet and broil for about 3-4 minutes. Flip over the bread and toast for another 1-2 minutes.
Add tomato sauce and cheese and broil until the cheese is bubbling.

Benissimo!

Orange, Ginger Salmon and Baby Bok Choy

2009-12-28T20:44:00.000-08:00

Ingredients:

Marinade:

1/4 cup orange juice
1-2 teaspoons soy sauce
1-2 teaspoons freshly grated ginger (keep your fresh ginger in the freezer for easier grating)
1 clove garlic

Baby Bok Choy:

4 baby bok choy, washed
2 teaspoons toasted sesame oil or olive oil
1 teaspoon Ume Vinegar
Gomasio or Sesame Seeds

Rice:

1 cup brown rice
1 tablespoon coconut oil

Additional ingredients:

2 salmon fillets
Sweet chili sauce

Directions:

Put salmon into a container for marinating. Add 1/4 cup orange juice, two teaspoons soy sauce, a pinch of freshly grated ginger and one chopped garlic clove. Let marinate in refrigerator for several hours or over night.
After marinating the salmon, measure out the dry rice and let soak for a few hours. Soaking the rice allows for the phytic acid to be removed, which makes it easier to digest and for your body to absorb the nutrients.
Start rice 50 minutes before meal time. Add the coconut oil to the rice water and cook as directed on the package (about 50 minutes).
When rice is close to being finished, turn the oven on broil and heat a cast iron skillet for a few minutes.
Once the pan is hot, add the salmon fillets with a little marinade to the skillet. Place under the broiler for 7-9 minutes (no need to flip). This cooking method is called "Quick Broil", you can read more about it on the World's Healthiest Foods website.
While the salmon cooks, start boiling water in a vegetable steamer pot.
With about 3 minutes left for the salmon to cook, add the baby bok choy to the vegetable steamer pot.
Cook for 2-3 minutes. Top with the Ume vinegar, toasted sesame/olive oil and Gamasio.
Place a scoop of rice on your plate, and top with the salmon. Cover with sweet chili sauce and accompany with the baby bok choy.

Yum.

Left-Over Rice for Breakfast!

2009-12-28T19:00:00.000-08:00

Ingredients:

1 cup left-over brown rice
1-2 tablespoons orange juice
1-2 teaspoons maple syrup (the real stuff)
2 teaspoons (organic) raisins
1 tablespoon walnuts
Cinnamon to taste

Directions:

Heat rice in a small sauce pan over medium heat on the stove.
Add orange juice, maple syrup, raisins, walnuts and cinnamon.
Heats in about 5 minutes.

Voila, breakfast!

But Organic is Expensive....

2009-12-20T14:22:00.000-08:00

Although you might like to buy all organic fruits and vegetables it can get expensive. The good news is, some conventional foods are lower in pesticides than others. The rule of thumb is that if you have to peel it, then it's probably okay to buy conventional.

Here the dirty dozen list of fruits and veggies that you should buy organic:

Peaches
Apples
Sweet bell peppers
Celery
Nectarines
Strawberries
Cherries
Lettuce
Grapes (imported)
Pears
Spinach
Potatoes

Here is a list of the fruits/veggies that are okay to buy conventional:

Eggplant
Broccoli
Cabbage
Bananas
Asparagus
Sweet peas (frozen)
Mango
Pineapples
Sweet corn (frozen)
Avocado
Onions

Not sure if what you are holding is organic or conventional? Check out the PLU number (the number listed on the sticker). If the number starts with a 9 then it's organic!

Raw Chocolate Truffles

2009-12-13T17:46:00.000-08:00

Here is the source for this recipe:

Raw Chocolate Truffles Galore and much more…

Chef Karolina’s Raw Chocolate Truffles

Prep time: 10 mins.
Un-Cook time: 20 mins (to roll and dredge in toppings)
Yield: 25 truffles

Ingredients:

1 cup cacao powder
1 cup cashews
½ cup maple syrup
Water (to mix)

Mix cashews in a food processor to a powder, adding water to mix. Add maple syrup to cashews and process then mix with cacao powder, refrigerate for a few hours or overnight for better results.

*roll in shredded coconut, chocolate nibs, cacao powder, dehydrated cherries or ginger, or whatever you love!
*try macadamia nuts instead of cashews

THEY ARE SOOOO GOOD!

I made some last night and coated mine with coconut, crushed salted almonds, and crushed biscotti. Macadamia nuts would also be really good, or maybe add in a little orange or lemon zest.

The recipe calls for raw cacao, which is considered to be a "super food". If you want to learn more about cacao, then watch this video of David Wolfe. You can find raw cacao powder at most health food stores. I bought the brand Navitas at Super Supplements.

If you love dark chocolate, then give these truffles a try.

Pizza, Pizza, Pesto Pizza

2009-12-13T17:12:00.000-08:00

Ingredients:

Pizza Dough:

1 1/2 teaspoons active dry yeast
1/2 teaspoon sugar
1 cup warm water
1 1/3 cups unbleached all-purpose flour
1 cup whole wheat flour
1 teaspoon sea salt
1 1/2 teaspoons extra virgin olive oil
Garlic powder and Italian seasonings

Toppings:

Pesto sauce
Fresh mozerella
Spinach
Black olives
1 red Tomato
Zucchini slices
Canned artichoke hearts
Cheddar and Parmesan

Directions:

Pizza Dough:

Dissolve yeast and sugar in warm water. Let stand for a few minutes while you prepare the rest of the ingredients.
In a food processor, add the flour, salt and 1 teaspoon olive oil. Season with a little garlic powder and Italian seasonings.
While the machine in on low, add in the liquid until absorbed by the flour.
Let knead for an additional 30 seconds.
Place in a zip lock bag and add in the remaining olive oil to coat the dough.
Let sit in a warm place for 45 minutes to rise.
Place dough on a lightly floured surface and roll into desired size.
Lay crust on a pizza stone or baking sheet.

Preheat oven to 425:

Toppings:

Coat the crust with pesto sauce, slices of mozzarella, and veggies. Top with a little bit of shredded cheddar and Parmesan cheese.
Bake for 12-15 minutes.

Not enough time to make your own crust? Try an individual pita pizza! I like to use Ezekiel Pitas. You can find these in the frozen section of your health food store. You will only need to bake them for about 7-10 minutes. Instant pizza.

Nuts about Raw Pecan Pie

2009-12-12T18:43:00.000-08:00

Here is a good dessert to try out.

I actually found this recipe in UsWeekly (not that I read that garbage or anything...wink...wink) Of course, I had to modify it just a bit, but mainly because I don't like following directions.

Ingredients:

Crust:

2 cups raw walnuts (rinse them first, this helps eliminate any bitter taste)
2 cups pitted dates
1 cup coconut flakes

Filling:

1/2 cup unrefined virgin coconut oil
1 cup organic raisins
1 tsp vanilla extract
1/3 cup maple syrup
1 tsp sea salt
1 cup raw pecans, soaked

Directions:

Mix walnuts, dates and coconut flakes in food processor until combined.
Press mixture into the bottom of a pie pan, or muffin pan.
Blend the filling ingredients until smooth.
Pour into crust/s
Garnish with pecans and freeze for 5 hours.

I suggest the muffin pan and keeping the extras in the freezer. Wrap them individually, or put them in a Tupperware.

You can find organic virgin unrefined coconut oil at most health food stores. It is all the rage right now because of it's proposed health benefits! If you want to read more, click on the hyper link above. I bought a jar and put half in the bathroom and half in the kitchen. I use the one in the bathroom for skin care. I put it on my face, lips and hands. The one in the kitchen I use as a butter or oil substitute (it's solid below 85 degrees). Try it on toast instead or butter, or add it to the water when making rice. It will give your rice a nice tropical flavor.

Another thing I like to do with coconut oil is add it to my coffee! No, it's not gross, it's good! I put in a little soy milk and a small dab of coconut oil. Okay, at least try the dessert :-).

Spaghetti Squash Spaghetti!

2009-12-11T19:13:00.000-08:00

Ingredients:

1 Spaghetti Squash
Marinara Sauce (my favorite is Dave's Gourmet Red Heirloom Organic Pasta Sauce from Costco)
Parmesan Cheese

Directions:

Preheat oven to 375 degrees

Cut squash in half lengthwise (hot dog cut)

Scoop out the seeds and rinse the squash

Place halves face down on a baking sheet or roasting pan.

Bake for one hour, or until the inside of the squash is soft.

Use a fork to scrape out the squash. It should, start to look like spaghetti noodles when you do this.

Place the "noodles" on your plate, top with sauce and Parmesan cheese.

I coupled my "spaghetti" with the kale recipe below (I'm really into kale right now) and a simple arugula salad. The salad had candied walnuts, a little Parmesan cheese, pear slices, a drizzle of olive oil and a splash of fig balsamic vinaigrette.

Feel free to make your own sauce from scratch or add meatballs. Trader Joe's and Jenny-O make some really tasty turkey meatballs (I'm sure you can find organic meatballs, as well). I know it can be hard to sit down to a dinner that has no meat and no carbs, so feel free to embellish.

Enjoy!

Thanksgiving (a healthy version)

2009-11-26T21:08:00.000-08:00

This year I decided that I would host Thanksgiving, but I wanted to put a healthy spin on the traditional feast. It turned out great! Below are the recipes that I used.

Since it was just the four of us we didn't need a full turkey. I used a free-range turkey breast and prepared as follows:

Turkey

Ingredients:

Free range or organic turkey
Earth Balance Spread
1 packet of fresh turkey herbs (rosemary, thyme and sage)
1 bottle of Chardonnay wine
1 clove garlic

Directions:

Rinse the bird with cold water.
Crush one clove of garlic and melt it in about 2-3 tablespoons of Earth Balance Spread.
Use the melted garlic butter to coat the bird.
Stuff the bird's chest cavity with a packet of fresh store bought turkey herbs (rosemary, thyme and sage).
Pour about 1/3 bottle of Chardonnay over the bird and cover with aluminum foil.
Bake at 350 for about two and a half hours (20 minutes per pound). Make sure you baste the bird every 20 minutes or so and bake the last 20 minutes without the foil, so the bird can brown up.

Acorn Squash

Ingredients:

1 organic acorn squash
1 Tablespoon Earth Balance Spread
1 cup unsweetened organic apple sauce
Sprinkle of brown sugar
Salt and Pepper

Directions:

Wash squash and cut in half.
Scoop out the seeds and wash the squash again.
Place the halves skin side down in a roasting pan.
Spread half the Earth Balance onto each squash half.
Fill each half with 1/2 cup of applesauce. (Sprinkle with brown sugar if you want extra sweetness)
Sprinkle with sea salt and pepper
Bake for about an hour at 350 until squash is soft.

Kale and Zucchini

Ingredients:

One bunch of kale
1-2 zucchinis depending on size
Olive oil
Vegetable broth
Garlic powder and red pepper flakes
Sea salt & pepper

Directions:

Pull the leaves off of the kale stem and chop.
Chop zucchini in 1/2 inch rounds.
Heat saute pan with 1 tablespoon olive oil.
Add zucchini and kale.
Add about 4-5 tablespoons of vegetable broth (I usually just eye ball this. You want enough that the kale steams and does not burn).
Add garlic powder, sprinkle of red pepper flakes and salt and pepper to taste.
Cook on medium heat for about 7-8 minutes until the kale is tender.

We also had organic cranberry sauce, Ezekiel bread stuffing and packaged organic turkey gravy.
My mom brought these items, so I'm not sure exactly what recipes she used. I think she just followed a traditional cranberry recipe and substituted Ezekiel bread for regular bread in the stuffing. In the gravy she used chicken broth instead of water (which adds move flavor). When you are only cooking the turkey breast there really isn't enough dripping to make gravy from the bird.

For dessert I made a vegan pumpkin pie, but with real whip cream (mom supplied this and I didn't want soy-whip, but you can try that).
The recipe for the pie I found on the website vegweb.com . Don't freak out, but there is tofu in this pie (you can't tell I swear it's really yummy).

Tofu Pumpkin Pie

Ingredients:

1 (16-ounce) can pureed pumpkin
3/4 cup sugar or sucanat (or 1/2 cup maple syrup)
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 teaspoon ground allspice, optional
1/2 teaspoon ground nutmeg, optional
2-3 tablespoons cornstarch to firm up the pie filling
1 package (10-12 ounces) silken/soft tofu
1 9-in unbaked vegan pie shell

Directions:

Preheat oven to 425 F. Blend the pumpkin and sugar. Add salt, spices, cornstarch and tofu, mix thoroughly. Pour mixture into pie shell and bake for 15 minutes. Lower heat to 350 F and bake for another 60 minutes. Chill and serve. Don't use the low fat tofu, then the pie tastes like it was made with tofu. This pie is soooo yummy, it will fool almost anyone. I made it last Thanksgiving for my whole family, I am the only one, and everyone asked for seconds. They begged me to make another one for Christmas dinner. Top with non dairy topping and it will fool any pumpkin pie lover.

Makes: 8 servings, Preparation time: about 1 hour + chilling time, Cooking time: 1 hour 15 minutes

For the crust I used a vegan Graham cracker crust from VegWeb.com. I added cinnamon to mine, a little extra butter (it was too dry) and a splash of maple syrup to sweeten it up. I also used the food processor to make both the pie crust and the pie mix.

Here is the recipe:

Graham Cracker Pie Crust

Ingredients:

1 small package of graham crackers (10 sheets of crackers)
1/4 cup (1/2 a stick) of butter (I use Earth Balance)

Directions:

Preheat oven to 375.

Using a rolling pin, smash all of the graham crackers into very tiny pieces.

Melt the butter in the microwave until it is liquid.

Mix together the melted butter and the smashed graham crackers in a small bowl.

Transfer the cracker and butter combination into a pie pan and press it down until it sticks together. Arrange the mixture until it looks like a pie shell.

Bake in a 375 oven for about 8-10 minutes.

Serves: 1 pie shell

Preparation time: 15-20 minutes

That was the feast! The pie went over surprisingly well. I even bought biscotti as a backup dessert, but everyone liked the pie!