Pumpkin Pie

I don't have a picture as it was all eaten up for Thanksgiving. This is made with tofu. I found it to be really good, but it needs to be refrigerated over night before eating.
I tried several recipes and I didn't like so ended up doing the way I thought would work.
Ingredients:

• 15 oz fresh pumpkin-cooked


• 3/4 brown sugar-I used turbinado


• 1 12 oz package extra firm silken tofu.


• 1 can evaporated milk


• 1 1/2 teaspoon cinnamon


• 1/4 teaspoon cloves


• 1/2 teaspoon nutmeg


• 1/2 teaspoon ginger


• 1/2 teaspoon salt


• Vegan whipped cream-optional

Directions:

1. Heat oven to 425 degrees.


2. Blend the pumpkin and brown sugar in a blender or food processor.


3. Add tofu and evaporated milk.


4. Add the salt and all seasonings, continue blending until very creamy..


5. Pour into a glass pie plate with a pie crust. I used Pillsbury Pie Crust as I was in a hurry.


6. Bake 425 degrees for about 15 minutes.


7. Turn heat down to 375 degrees and continue baking about 60 minutes or until the filling sets.


8. Chill overnight in the refrigerator.


9. Serve with vegan whipped cream.

Happy Thanksgiving

To all my blogger friends, I would like to wish you a very special, day with your family and friends.

A very Blessed and Happy Thanksgiving to everyone.

Don't eat to much of that turkey stuffing today!!!! I am spending the day with my son and his family and they are not doing the turkey meal. which is great for me, as I enjoy the stuffing way too much!!!!
There was a request from one of my grandchildren for me to bring my pumpkin pie. That is the naughty pie they want with real whipping cream. Well I am doing that plus a tofu pumpkin pie for me and who so ever. Have to work on eating healthy today.

Happy Thanksgiving!!!

Double Layer Pumpkin Cheesecake

I found this recipe on Vegan Dad's website. It is really good. I tweaked it a little.

I made a graham cracker crust and partially baked it for 5-7 minutes.

Ingredients:

8 oz. low sodium, low fat cream cheese-or Tofutti Better Than Cream Cheese

• 12 oz. firm or extra firm silken tofu


• 1/2 cup agave nectar


• 2 Tablespoons arrowroot or cornstarch


• 1 1/2 Tablespoon fresh lemon juice


• 1/2 teaspoon vanilla-no imitation please

1/2- 3/4 cup fresh pumpkin puree or canned if you have to.

• 2 teaspoons rum-optional-I didn't use it


• 3 Tablespoons dark brown sugar -turbinado


• 1/2 teaspoon cinnamon


• 1/4 teaspoon ginger


• 1/4 teaspoon grated fresh nutmeg

Directions:

• Preheat oven to 350 Degrees.


• Bake graham cracker crust 5-7 minutes.


• Put the first set of ingredients cream cheese through vanilla in the food processor.


• Puree until very creamy.


• Remove 1 cup of this mixture from the processor and spread it in the bottom of the crust.


• Add the next set of ingredients, pumpkin through the nutmeg to the ingredients in the food processor and process until well blended and very creamy.
  Smooth carefully over the first layer of the crust.


• Bake 45-55 minutes until almost set.


• Cool for at least 3 hours or overnight, covered.

The next time I make this I will make extra graham cracker crumb mixture. Bake it, and after cooled, sprinkle on the finished cheesecake.

Enjoy!!

Stuffed Acorn Squash

This was really good.
I took several recipes and then did my own thing.

That orangie colored thing on top is bread crusts. I used wild rice as I was trying to keep calories down. Next time I would use all bread croutons as the rice got really dried out. If you did choose the wild rice, after filling squash with stuffing, I would cover it with parchment paper then tin foil to hold the parchment paper down.

Ingredients:

• 1 Tabelspoon Earth Balance


• 1 cup celery-diced


• 1 small onion-diced


• 1/2 lb fresh spinach-You could use frozen, thawed , chopped and squeezed dry.


• 2 cups WW bread cubes-dried


• 2 cups cooked wild rice


• 1/2 cup raisins-rehydrate in a cup of water-and drain


• 1/2 cup pecans-chopped


• 3 Chicken Herb Ox no sodium Bullion


• 3 Beef Herb-Ox, no sodium Bullion


• Freshly ground black pepper to taste


• Warm water if needed to get consistency you want.

Directions:

1. Cut squash in half and remove seeds.


2. Put cut side down in a 13" by 9" glass pan.


3. Add 1/2 cup water to pan.


4. Bake at 375 degrees for about 45 minutes or until fork tender.


5. Using same pan, remove water and turn squash cut side up and fill.


6. Press down with your hands.


7. While squash is baking make the stuffing.


8. Saute onions and celery in the Earth Balance.


9. Add the chopped spinach


10. Add the rest of the ingredients down to the black pepper.


11. Add water if needed.


12. Add pepper to taste.

This filled both sides of the squash. I had some stuffing left over. I rubbed Earth Balance in a oven proof container and baked the stuffing in that.

Enjoy!!!

Sweet Potato & Black Bean Enchiladas

I found this recipe in my December issue of Vegetarian Magazine

. Miracle of Miracles I made very few changes. With the sour cream, lime juice and cilantro on top it is really good.

I made a large pan full yesterday, put under the broiler. the door bell rings and by the time I got back to the kitchen, the top was burned. This morning with the leftovers I had enough to make this small amount which is perfect for me. What did I do with the burned enchiladas--picked off the burned part and will enjoy them until they are gone. Moral of this story- Don't answer the door when broiling the top. Or at best be sure to watch it carefully.

Ingredients:

Sauce

• 1- 15 oz can low sodium tomato sauce


• 1 3/4 cups low sodium vegetable broth- I used my home made broth


• 2 teaspoon chili powder


• 1 teaspoon garlic powder


• 1 teaspoon onion powder


• 1 teaspoon oregano-oh maybe I did some changing, as I added 2 teaspoons oregano.


• 1/2 teaspoon Mrs. Dash Southwestern Chipotle Seasoning

Filling:

• 1 small onion diced- I used medium


• 3 cups sweet potato peeled and diced


• 1 15 oz can diced tomato's-drained


• 1 16 oz. jar prepared medium salsa-low sodium


• 2 teaspoons minced garlic


• 1 chipotle chile in adobo sauce, drained and minced


• 1 15 oz. can black beans, rinsed and drained


• 1 12 oz. round queso fresco-I used daiya vegan cheese

Enchiladas

• 16-6" tortillas


• 2 limes, cut into wedges


• 1 avocado -sliced for garnish


• Sour cream for garnish


• Cilantro for garnish

Directions:

1. Put all sauce ingredients in a small kettle. Bring to boil. Remove from heat season with salt and pepper if necessary.I did put some shiracha sauce to pep it up some.


2. In a heated sprayed kettle,saute onions for about 3-4 minutes.


3. Add sweet potatoes,tomatoes, salsa, garlic chipolte chili, and 1/2 cup water. Bring to boil.


4. Reduce heat and simmer for about 30-40 minutes or until sweet potatoes are soft.


5. Mash until combined. I used my immersion blender.


6. Add black beans and cook for 5 minutes.


7. Add half of the cheese and stir. Remove from heat.

Assembling Enchiladas

1. Preheat oven to 350 degrees.


2. Spray a 13" by 9" glass pan.


3. Spread 1/2to 3/4 cup sauce on the bottom of the pan.

Fill tortillas with filling.

1. Roll and pack seam side down in baking dish.


2. Top with the remaining sauce and cheese


3. Bake 15 minutes


4. Adjust oven to broil and broil until cheese is brown and bubbly.


5. Leave rest 10 minutes before serving.


6. Garnish with lime wedges, avocado slices, and sour cream and cilantro.

This is really good. But don't forget to try the Enchilada Casserole on my blog.

My immersable blender ;is used almost as much as my food processor. It comes in handy for so many things. Would be a wonderful Christmas present.

.

Healthy Chocolate Cake

I do not have a picture of this cake. I made it for the CHIP Class tonight and they all loved it. It is more like a pudding cake. There wasn't any leftovers to take a picture.
I got the recipe from my friend Jean who found it at wwwmitchspinach .com
Ingredients:

• 1 2/3 cups whole wheat pastry flour.



• 1 teaspoon baking powder



• 3 teaspoons baking soda



• 3 1/2 cups dates- divided



• 1 cup of pineapple chunks in its own juice -drained



• 1 bananna



• 1 cup unsweetened applesauce



• 1 cup shredded beets-raw



• 3/4 cups shredded carrots



• 1/2 cup shredded zucchini



• 3 tablespoons cocoa powder



• 1/2 cup currants



• 1 cup walnuts-chopped



• 1 1/4 cup water



• 2 teaspoons vanilla extract

Directions:

1. Preheat oven to 350 degrees



2. Mix flour, baking powder and baking soda - set aside



3. In food processor puree 3 cups of the dates, pineapple, applesauce and banana



4. Slice remaining 1/2 cup dates into 1/2 inch pieces



5. In large bowl, mix the dates, beets, carrots, zucchini, cocoa powder, currents, walnuts, water, vanilla.



6. Add flour mixture.



7. Add the blended mixture and mix well.



8. Spread in a greased glass 9.5 by 13.5 in glass pan.



9. Bake 1 hour or until a toothpick inserted in center comes out clean.

I served this with a Chocolate Banana Ice Cream.

Very good!

Luna Melt

This is quick, easy and tasty. What more do you want in a sandwich?

Ingredients:

• 1 1/2 cups garbanzo beans rinsed and drained



• 1/3 cup celery-chopped-I usually go heavy on this as I like the crunch of the celery.



• 1/4 cup onion finely chopped



• 3 Tablespoons Vegan Mayonnaise



• 1 Tablespoon fresh lemon juice



• 1 teaspoon Chick Seasoning Blend-optional



• 1/2 teaspoon onion powder



• 1/4 teaspoon garlic powder



• 1/4 teaspoon sweet paprika



• 2 Tabelspoons low sodium pickle relish-optional

Directions:

1. Mash the beans-I did this in my food processor



2. Put in a large bowl and add the rest of the ingredients.



3. Mix well.



4. I put this mixture on a toasted Gensis 1-29 English Muffin. Found in the freezer case at Festival in the dark blue box.



5. Top with tomato slices and some vegan cheese of choice.



6. Put under the broiler until cheese melts.

This is very similar to another sandwich I have on my blog. I found this very enjoyable. I liked the fact that it was quick and easy. I have made a few recipes in the last few days that where quite involved so this was a treat.

Orange Walnut Pumpkin Bars

These are really good.
Ingredients:
Crust

• 1/3-1/2 cup Earth Balance



• 1 cup brown sugar-raw



• 1 cup unbleached all-purpose flour-I used Bob's Red Mill



• 1/2 cup whole wheat pastry flour-make sure it is pastry as it is lighter.



• 1 cup rolled oats-quick



• 1/2 teaspoon salt

Filling

• 1 1/2 cups unsweetened pumpkin-I used fresh pumpkin



• 1 cup original soy creamer



• 2 eggs-I used egg replacer



• 1 teaspoon grated orange zest-I zested the entire peel of the orange



• 1 teaspoon cinnamon



• 1 teaspoon vanilla extract-no imitation please



• 1/2 teaspoon ginger



• 1/2 teaspoon salt



• 1/4 teaspoon ground nutmeg



• 1/4 teaspoon allspice

Topping

• 1 1/2 cups chopped walnuts



• 1/2 cup unsweetened coconut-optional



• reserved 3/4 cups of flour mixture

Directions:

Heat oven to 350 degrees.

1. To make the crust, beat the sugar and Earth Balance together in a large bowl.


2. Add the flour oats and salt.


3. When completely combined and crumbly, remove 3/4 cups and set aside for the topping.


4. Spread the crumbs in a 10 by 14" baking sheet. Press down with the palm of your hands.


5. Bake for 30 minutes or until lighltly golden brown on edges.


6. Remove from oven and cool slightly on wire rack.


7. In the meantime, put all of the filling ingredients in a food processor and blend until smooth.


8. Pour over crust. Spread evenly.


9. Sprinkle with topping that has been well mixed. Press down lightly.


10. Bake 30-35 minutes or until golden around the edges.


11. Cool cut into small bar cookies. these freeze really well.

Enjoy!!!

My Sixth Great Grandchild

This is my sixth great grandbaby. My grandson and his wife named the baby Emmett. He was born 11/11/11.

Isn't he adorable!!!!

Carrot Pate

I found this recipe in the book, Dining With Friends by Pricilla Feral and Lee Hall. In the last few months I find these recipes that rave how great they are. I make them and they have been not very good and I have to doctor them up. This recipe had high revues and I decided one more time to give it a try.

It was actually very good. Surprise!!!!

This recipe serves 4. If I where having company I would double it.

Ingredients:

• 2 cups carrots, sliced



• 1/4 cup onions diced



• 1 clove garlic slivered-I used 2



• 1/4 teaspoon dill- I used a whisker more



• 1/2 cup water



• 1 Tablespoon arrowroot dissolved in 1 Tablespoon water



• 2 Tablespoons white miso-go easy



• 2 teaspoons tahini-sesame butter



• 1/2 teaspoon salt-I did not use as these last 2 ingredients have plenty salt

Directions:

1. In a sprayed saucepan, saute carrots, onion, garlic and dill for 2-3 minutes.




2. Add the water and cover and simmer for about 20 minutes until carrots are tender.




3. Puree the carrot mixture until a smooth paste. I pureed this with my immersion blender. If you don't have one a food processor or blender will work just fine.




4. Combine the dissolved arrowroot, miso and tahini. Add to the mixture and simmer 20 minutes more.

Cool-refrigerate several hours before serving.

This can be used as a side dish with veggies, such as celery sticks, wheat crackers or even as a spread on your bread, or tortilla shell.

Enjoy!!!

Kale Chips

These are dried Kale Chips. Aren't they nice and green!!! I have tried to make Kale Chips several times before but this worked like a charm. I bought a rack ( top picture) that fit inside of my baking pan
.

This is not much of a recipe. It is quick and easy and very good.
Ingredients:

• 1 bunch of fresh kale


• 1/2 Tablespoon Walnut or Sesame Oil or whatever you have


• Directions:

1. turn oven to 250 degrees and bake for about 25-30 minutes. Watch carefully so they do not burn. You want them real crispy but not burned.


2. Put your rack inside of the baking sheet..


3. Strip kale from the stem and put in a large bowl. Of course you need to wash an dry the kale well.


4. Add oil, and mix the kale well with the oil using your hands.


5. Put single layer of kale on your rack and bake until crisp.

This is a nice snack or side dish for your meal.

I am really anxious to try sweet potatoes chips and potato chips on this rack. Also fries, probably would get a lot crisper alot sooner with the rack. Give it a try, I am sure you will like it.

Have a super wonderful day.

Pumpkin Cream Cheese Dip

I shared this recipe with a group of friends. It was all eaten up before I remembered to take a picture. I received lots of good comments and people wanted the recipe, so here it is.
Ingredients:

• 8 oz. low-fat, low-sodium cream cheese


• 3/4 cup pumpkin-I used fresh pumpkin as it tastes so much better


• 2 Tablespoons agave Nectar or to taste


• 1/2 teaspoon cinnamon


• 1/4 teaspoon freshly grated nutmeg-if possible


• 1/4 teaspoon ground cloves


• 1/2 teaspoon vanilla


• just a pinch salt

I mixed everything together in my food processor until nice and creamy.
This is great served with slices of apples. Even better with Asian Pears-Apple Pears.

Enjoy!!

CHIP Class 20-AMC Cafeteria

It was my night to teach on going out to eat. I gave every two people in the class a menu from some very unhealthy resturants in the valley.
. Each couple shared what they could find on the menu that is CHIP approved
If they couldn't find anything that was healthy, they needed to share how they are going to handle the ordering of their food.

We all find ourselves in those situations, where family, friends invite us out to eat

Before the class we met in AMC Hospital's Cafeteria. They have a lot on the menu that is CHIP approved, and the prices are very reasonable. In fact a friend went back the next day and bought enough food for two days and it cost her $12.00. She was thrilled as she did not have to prepare anything, just enjoyed it.

It was a great time with everyone. Only 1 person could not make it.

I am so proud of all of you.Everyone looks so wonderful!! Keep up the good work

Orange Prunes

This is so very good if you like prunes

This is not much of a recipe.

Ingredients:

• A can of Frozen Orange Juice Concentrate


• Dried prunes

Directions:

1. I put as many prunes as I wanted to use in a glass container. I then diluted the concentrate according to directions on the container, an covered the prunes with the orange juice.


2. Mix well.


3. Refrigerate overnight.

Enjoy!! They are really good! Just don't eat too many at one time, or your tummy may hurt as mine is.

November Alumni Get Together with Jill Rassmussen

I received so many comments back after the class how much the people enjoyed Jill's teachings.

I was not able to put everyone on my blog as some of the pictures did not turn out. ( I was on the opposite side of the room and it was too far away) Also some of you where in the middle of the room (Jean) and I couldn't get you from where I was. I apologize to you if you are not on my blog . You are still very special to me.

I am so glad everyone had such a great time.

Problems Posting!

Not sure what is going on but have a problem posting.
There is a huge space between the tofu recipe and the recipe below it. If you just keep scrolling down you will run in to it. Sorry for the problem. Not sure what to do to solve it.
My daughter is my rescuer when I run into a computer problem. It is to late to call her tonight-but there is tomorrow!!

Verna's Tofu Dip

You will find this only at Woodman's, Aisle 23, way down at the end. It is on the top shelf on the left hand side.

You will find this at Festival Foods in the Natural Food aisle in th;e refrigerated cases.

I made this in front of the class this evening. Several people asked that I would put it on my blog. So here it is.

Ingredients:

• This is the Base.





• 1 package Mori-Nu Silken Tofu-soft, drained-Do Not substitute any other kind of tofu.
  . Picture on top





• 1 cup Grapeseed Oil Vegenaise-Picture on above





• 3 teaspoons fresh lemon juice

Directions:

1. Mix very well in a food processor. Use a spatula to clean down the sides and continue to process until well mixed. About 30 seconds to a minute.

Add:

• 1/2 teaspoon garlic powder




• 1/2 teaspoon onion powder




• 1 1/4 teaspoon sweet paprika




• 1 teaspoon Braggs Spinkles -24 Herbs and Spice Seasoning.-from Woodman's in the Natural Food aisle. Picture above.




• A couple shakes of Mrs Dash, No Sodium , Southwest Chipolte Seasoning




• Shake or two of Siracha Hot Chili Sauce or to taste




• 3-4 green onions, chopped fine. Use some of the green part also.




• Directions:

1. Add all seasonings to base ingredients, which is in the food processor.





2. Process until well mixed.





3. Remove to a bowl.





4. Add green onions, Mrs Dash Seasoning and Siracha Sauce to taste.





5. Refrigerate several hours.





6. Serve with raw veggies.





7. Also great as a sandwich spread.

This recipe is very versatile. You could make the base and add Taco Seasonings for those taco's on my blog.

Taco Seasonings:

• I usually triple this and put in a class jar that I marked. Great for lots of future used. 2Tablespoons chili powder





• 2 teaspoons sweet paprika





• 1 teaspoon red pepper flakes or to taste





• 1 1/2 teaspoons dried oregano





• 1/2 teaspoon dried marjoram





• 1/4 teaspoon freshly ground black pepper





• 1 Tablespoon garlic powder





• 1 teaspoon ground cumin

Directions:

1. Combine all ingredients.





2. Put in a glass jar with tight fitting lid. Be sure to label and date the container.

Enjoy!!!