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Saturday, October 25, 2008

My newest dishes....thanks to my teachers Masako & Lin



Fresh Wrap with Cilantro,
Avocado, Sprouts, Julienned Carrots & Cole Slaw,
Kale Dip (see below), Lettuce, Toffuti Sour Cream.




Lightly fried tofu
(marinade - Namo Shoyu, Ginger & Basil for 1 hour)
served on bed of steamed Bok Choy

Potato / Squash Soup



Kale (or Chard) Dip:
1/2 bunch washed kale or chard leaf, stems removed, 4 slices fresh ginger, 1/4 cup each sunflower & pumpkin seeds (soak first for 2 hours), 1/2 cup olive oil, handful black olives, 1 T Namo Shoyu, 1 T sundried tomatoes. In food processor, process contents for a few seconds.

** If using kale, taste will be much stronger than with chard.**
(I have used both and prefer the more delicate chard!)



Wednesday, October 8, 2008

Pumpkin Pie (without the dairy!)


Thanksgiving (and Christmas too) are traditional "turkey" affairs. From my first Tofurkey experience a few years back, my vegetarian/vegan entrees have improved greatly. However, this Thanksgiving, I am off to the Big Apple with a friend. Hence din-din is in the hands of my hubby. I will set the table tomorrow before flying out, leave written instructions to take out such and such on this day. With any luck at all, when I arrive back home Sunday just around dinner time, there should be some food ready (maybe even a Tofurkey)!

Having some heart, I did prepare an apple and pumpkin pie in advance. (Both are in the downstairs freezer Honey - so take them out on Sunday morning)!! As my son's friend, Beth has a strong allergic reaction to dairy, she is always so greatful to eat any of my baking. (I thrive on this positive feedback, all the while trying to remain humble.) So...here is a recipe for Perfect Pumpkin Pie, thanks to those two Canadian vegan pioneers Tanya Barnard and Sarah Kramer (from "How It All Vegan").

1 1/2 cups soy milk
egg replacer (to equal 2 eggs)
1 16oz can of pumpkin (I had a Stokeley's can which was only 14oz)
1/2 cup sweetener (I used 1/2 and 1/2 maple syrup & agave nectar)
1 tsp cinnamon
1/2 tsp powdered ginger
1 pie crust

Preheat oven to 350 degrees Farenheit. In a large bowl, whisk together the milk and the egg replacer. Add the pumpkin, sweetener, cinnamon and ginger, and mix together well. Pour into a pie crust and bake for 30-40 minutes until centre is firm.

(Note: My oven may be off a bit, as after 40 minutes the centre of the pie was not firm. I left the pie in an additional 10 minutes. It still looked unsettled when I took it out, but after cooling for an hour or so, the filling appeared firm. When I wrapped it for the freezer, it had definitely set!)