This is a VERY rich pie so you only need the thinnest slice. It freezes well too.
Chocolate Silk Pie
20 oz semi-sweet or dark chocolate
20 oz silken tofu, 1&1/2 packs (preferably soft, but firm works too)
2 tsp vanilla extract
1 (9-inch) pie shell, baked
1. Melt chocolate in the top of a double boiler over hot water, stirring often (you can also just use a heavy bottom pot and use very low heat)
2. While the chocolate is melting, puree the tofu in a food processor, stopping a few times to scrape down the sides. puree until completely smooth (if you're using firm silken tofu you might need to add a couple tablespoons of water to help smooth it out.)
3. Add the melted chocolate to the tofu in the processor and blend, then add the vanilla and pulse to blend.
4. Pour the chocolate/tofu mixture into the baked pie shell. use a spatula to fill it evenly.
5. Refrigerate the pie to set the filling for at least 1hr.
Slow Cooker Hot Fudge Sundae Cake (Crockpot)
Slow Cooker Hot Fudge Sundae Cake (Crockpot)
Adapted from Betty Crocker
Ingredients:
Cake:
1 c whole wheat flour
2 tbsp baking cocoa
2 tsp baking powder
1/2 tsp salt
1 mashed banana
1/2 c milk
2 tbsp vegetable oil
2 tsp vanilla
1/2 c chopped nuts (optional)
Hot Fudge:
1/3 c succanat or raw cane sugar
1/4 c baking cocoa
1 1/2 c hot water
Directions:
1. Spray inside of 2- to 3 1/2-quart slow cooker with cooking spray. Mix flour, 2 tablespoons cocoa, the baking powder and salt in medium bowl. Stir in banana, milk, oil and vanilla until smooth. Stir in nuts. Spread batter evenly in slow cooker.
2. Mix succanat and 1/4 cup cocoa in small bowl. Stir in hot water until smooth. Pour evenly over batter in slow cooker.
3. Cover and cook on high heat setting 2 hours to 2 hours 30 min. or until toothpick inserted in center comes out clean.
4. Turn off slow cooker. Let cake stand uncovered 30 to 40 min. to cool slightly before serving. Spoon warm cake into dessert dishes. Spoon sauce over top.
Millet Pancakes
Millet Pancakes
Beat together:
1 egg
1 1/2 c milk
3 T canola oil
Add:
2 c millet flour (purchased, ground in grain mill or coffee grinder)
1 T baking powder
Grind in a coffee grinder then add to mixture:
2 T flax seed, ground
4-5 walnuts, ground
Add to mixture:
1/2 - 1 medium overripe banana, mashed
Cook pancakes on griddle and enjoy!
Beat together:
1 egg
1 1/2 c milk
3 T canola oil
Add:
2 c millet flour (purchased, ground in grain mill or coffee grinder)
1 T baking powder
Grind in a coffee grinder then add to mixture:
2 T flax seed, ground
4-5 walnuts, ground
Add to mixture:
1/2 - 1 medium overripe banana, mashed
Cook pancakes on griddle and enjoy!
Curried Quinoa Pilaf
I got this recipe out of Great Vegetarian Cooking Under Pressure by Lorna J. Sass. It was just what I needed since I always get into a rut with only cooking Italian, Mexican and American. This recipe was pretty quick and very tasty. It is meant for a pressure cooker, but can be easily adapted to a regular pot on the stove.
Curried Quinoa Pilaf
2 t canola oil
1 t minced garlic
2 1/4 c boiling water
1 medium carrot, halved lengthwise and thinly sliced
2 1/2 t mild curry powder
2 t ground coriander seeds
1 t salt
1 1/2 c quinoa, thoroughly washed*
****
1 c cooked green peas
Pressure cooker directions:
Heat the oil in the cooker. Cook the garlic over medium high heat, stirring constantly, until it begins to turn golden about 1 minute. Add the water (stand back to avoid sputtering oil), carrot, ginger, curry powder, corander, salt, and quinoa.
Over high heat, bring to high pressure. Lower the heat just enough to maintain pressure and cook for 1 minute. Allow the pressure to come down naturally for 10 minutes. Quickly release any remaining pressure. Remove the lid, tilting it away from you to allow any excess steam to escape.
Stir in peas, replace (but do not lock) the lid, and cook over very low heat just until the peas are heathe through, about 1 minute. If there is any unabsorbed liquid, drain off the excess, or lift the pilaf out of the ocoker with a slotted spoon. Fluff up the quinoa before serving.
Pot on stove directions:
Heat the oil in the cooker. Cook the garlic over medium high heat, stirring constantly, until it begins to turn golden about 1 minute. Add the water (stand back to avoid sputtering oil), carrot, ginger, curry powder, coriander, salt, and quinoa.
Over high heat, bring to boil. Lower the heat to simmer, cover and cook until the grains are translucent and the germ has spiraled out from each grain. About 15 minutes.
Stir in peas, and cook over very low heat just until the peas are heated through, about 1 minute. If there is any unabsorbed liquid, drain off the excess, or lift the pilaf out of the cooker with a slotted spoon. Fluff up the quinoa before serving.
Note
*Be sure to wash quinoa thoroughly to remove any residual saponin--the bitter coating that acts as a natural insect repellent. Use a large, very fine meshed strainer. Set the grains in the strainer and, using your hand to stir the grains and prevent them from overflowing, gently submerge the quinoa in a large bowl of water. Continue stirring with our hand until the water becomes quite cloudy. Lift the strainer, empty the bowl, and fill it with clean water. Repeat submerging the quinoa, stirring, and changing the water utnil the water is just about clear. Drain the quinoa thoroughly.
Or, just rinse with a mesh strainer until the water runs clear.
Curried Quinoa Pilaf
2 t canola oil
1 t minced garlic
2 1/4 c boiling water
1 medium carrot, halved lengthwise and thinly sliced
2 1/2 t mild curry powder
2 t ground coriander seeds
1 t salt
1 1/2 c quinoa, thoroughly washed*
****
1 c cooked green peas
Pressure cooker directions:
Heat the oil in the cooker. Cook the garlic over medium high heat, stirring constantly, until it begins to turn golden about 1 minute. Add the water (stand back to avoid sputtering oil), carrot, ginger, curry powder, corander, salt, and quinoa.
Over high heat, bring to high pressure. Lower the heat just enough to maintain pressure and cook for 1 minute. Allow the pressure to come down naturally for 10 minutes. Quickly release any remaining pressure. Remove the lid, tilting it away from you to allow any excess steam to escape.
Stir in peas, replace (but do not lock) the lid, and cook over very low heat just until the peas are heathe through, about 1 minute. If there is any unabsorbed liquid, drain off the excess, or lift the pilaf out of the ocoker with a slotted spoon. Fluff up the quinoa before serving.
Pot on stove directions:
Heat the oil in the cooker. Cook the garlic over medium high heat, stirring constantly, until it begins to turn golden about 1 minute. Add the water (stand back to avoid sputtering oil), carrot, ginger, curry powder, coriander, salt, and quinoa.
Over high heat, bring to boil. Lower the heat to simmer, cover and cook until the grains are translucent and the germ has spiraled out from each grain. About 15 minutes.
Stir in peas, and cook over very low heat just until the peas are heated through, about 1 minute. If there is any unabsorbed liquid, drain off the excess, or lift the pilaf out of the cooker with a slotted spoon. Fluff up the quinoa before serving.
Note
*Be sure to wash quinoa thoroughly to remove any residual saponin--the bitter coating that acts as a natural insect repellent. Use a large, very fine meshed strainer. Set the grains in the strainer and, using your hand to stir the grains and prevent them from overflowing, gently submerge the quinoa in a large bowl of water. Continue stirring with our hand until the water becomes quite cloudy. Lift the strainer, empty the bowl, and fill it with clean water. Repeat submerging the quinoa, stirring, and changing the water utnil the water is just about clear. Drain the quinoa thoroughly.
Or, just rinse with a mesh strainer until the water runs clear.
No Sugar Peanut Butter Oatmeal Cookies
I made up this recipe for my family. I don't like using added sugar or artificial sweeteners, so the only thing that is sweet is the banana. They are delicious for a dessert or for a quick breakfast cookie.
No Sugar Peanut Butter Oatmeal Cookies
1 banana, mashed/pureed
1/4 t salt
1 t vanilla
1 large egg
1 heaping tablespoon natural peanut butter
1 1/2 c rolled oats
1 c whole wheat flour
sprinkle of cinnamon (to your liking)
1 T canola oil
water as needed
Combine all ingredients and mix. Add water if it's a little dry. Spray cookie sheet and drop by the spoonful. Bake at 350 degrees for 12-15 minutes. Makes 12 cookies.
No Sugar Peanut Butter Oatmeal Cookies
1 banana, mashed/pureed
1/4 t salt
1 t vanilla
1 large egg
1 heaping tablespoon natural peanut butter
1 1/2 c rolled oats
1 c whole wheat flour
sprinkle of cinnamon (to your liking)
1 T canola oil
water as needed
Combine all ingredients and mix. Add water if it's a little dry. Spray cookie sheet and drop by the spoonful. Bake at 350 degrees for 12-15 minutes. Makes 12 cookies.
Black bean burgers - Ultimate veggie burger
I have tried many times to make black bean or veggie burgers. Each time they are okay but seem to fall apart. Thus the burger waffle idea. I came across "The Ultimate Veggie Burger" recipe in the October 2010 Parents Magazine. I thought I'd give it a try. I was happily surprised that this recipe was the winner! I tore it out of the magazine so I could have it in my cookbook and wrote "* Winner!" on the top.
I don't know what made the recipe work so well to maintain their shape. Was it the ingredients, the method of letting the mixture rest once mixed, or refrigerating after being shaped? I'm not sure but they are definitely a winner at my house, plus very tasty too!
The other winner about this recipe is that there aren't a lot of uncommon ingredients. Everything in the recipe is usually what most people have in their pantry or food storage.
I doubled the recipe one time and put the second batch in the freezer with wax paper and aluminum foil. We cooked them with the George Foreman grill and had quick burgers that were healthy and tasty!
The Ultimate Veggie Burger
Ingredients
2 cups (one 14oz can) black beans, red beans, or chickpeas, drained (reserve this liquid if needed)
1 medium onion, quartered
1/2 cup rolled oats (or more, I ended up adding a lot more)
1 T chili powder
Salt to taste
Freshly ground pepper to taste
1 egg
Bean-cooking liquid, stock, or water as needed
1 T olive oil or any cooking oil
How to Make:
Step 1. Place the beans, onion, oats, chili powder, salt, pepper, and egg in a food processor and pulse until chunky but not pureed; if it seem sdry or isn't sticking together, add a little liquid a tablespoon at a time--you want a moist but not wet mixture. Let rest in the fridge for a few minutes if time allows.
Step 2. With wet hands, shape into patties; refrigerate for 15-20 minutes if your schedule permits.
Step 3. Heat a large skillet or griddle over medium high and add just enough oil to coat the bottom of the pan. When hot, add the patties and cook until nicely browned on one side, about 5 minutes; turn carefully and cook on the other side until firm and browned, about another 5 minutes. Serve on buns with the usual burger fixings.
*Can be gluten free if you purchase certain kinds of oats.
I don't know what made the recipe work so well to maintain their shape. Was it the ingredients, the method of letting the mixture rest once mixed, or refrigerating after being shaped? I'm not sure but they are definitely a winner at my house, plus very tasty too!
The other winner about this recipe is that there aren't a lot of uncommon ingredients. Everything in the recipe is usually what most people have in their pantry or food storage.
I doubled the recipe one time and put the second batch in the freezer with wax paper and aluminum foil. We cooked them with the George Foreman grill and had quick burgers that were healthy and tasty!
The Ultimate Veggie Burger
Ingredients
2 cups (one 14oz can) black beans, red beans, or chickpeas, drained (reserve this liquid if needed)
1 medium onion, quartered
1/2 cup rolled oats (or more, I ended up adding a lot more)
1 T chili powder
Salt to taste
Freshly ground pepper to taste
1 egg
Bean-cooking liquid, stock, or water as needed
1 T olive oil or any cooking oil
How to Make:
Step 1. Place the beans, onion, oats, chili powder, salt, pepper, and egg in a food processor and pulse until chunky but not pureed; if it seem sdry or isn't sticking together, add a little liquid a tablespoon at a time--you want a moist but not wet mixture. Let rest in the fridge for a few minutes if time allows.
Step 2. With wet hands, shape into patties; refrigerate for 15-20 minutes if your schedule permits.
Step 3. Heat a large skillet or griddle over medium high and add just enough oil to coat the bottom of the pan. When hot, add the patties and cook until nicely browned on one side, about 5 minutes; turn carefully and cook on the other side until firm and browned, about another 5 minutes. Serve on buns with the usual burger fixings.
*Can be gluten free if you purchase certain kinds of oats.
Breakfast Souffle
I did a breakfast meeting with my church this morning and made the following recipe. It was given to me by my Aunt. It was simple to make and quite tasty. This is great for a big gathering, and very filling.
Breakfast Souffle
12 eggs
4 c. cubed bread, about 8 slices (I used 1/2 a loaf of french bread)
1 lb. sausage, browned (optional, I omitted since we served sausage separately)
1 tsp dried mustard (optional, but I think this is the secret ingredient that makes it good)
dash of ground pepper
1 Qt milk
4 C. grated cheddar cheese
1 tsp. salt
In a greased 9 x 13 pan, place cubed bread and grated cheese. Mix eggs, milk, salt, pepper and dried mustard, and pour over the bread cubes. Sprinkle browned sausage over the top, and refrigerate overnight. Bake for 1 hour at 350 degrees.
Breakfast Souffle
12 eggs
4 c. cubed bread, about 8 slices (I used 1/2 a loaf of french bread)
1 lb. sausage, browned (optional, I omitted since we served sausage separately)
1 tsp dried mustard (optional, but I think this is the secret ingredient that makes it good)
dash of ground pepper
1 Qt milk
4 C. grated cheddar cheese
1 tsp. salt
In a greased 9 x 13 pan, place cubed bread and grated cheese. Mix eggs, milk, salt, pepper and dried mustard, and pour over the bread cubes. Sprinkle browned sausage over the top, and refrigerate overnight. Bake for 1 hour at 350 degrees.
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