Peanut Butter PIe

Chocolate Peanutbutter Pie

Ingredients (use vegan versions):

1 pound firm tofu
about 1/2 to 2/3 cups of melted vegan chocolate chips
1/2 to 2/3 cups peanut butter
soy milk to desired texture
your favorite pie crust, a vegan graham cracker crust is usually the best

Directions:

Serves 8.

Put to tofu in a blender with the melted chocolate chips and the peanut butter with about a 1/2 cup of soymilk to start. Blend the ingredients together until very smooth, this may take a while if your blender is not super high powered. Then the fun part comes in: taste the mixture and see what else it needs. Add more chocolate and peanut butter to your liking. It may be necessary to add a little more soy milk if you are having trouble blending the yummy mixture. Put the mixture into a baked pie crust and smooth out the pie surface. You can make fancy designs in the surface if you want. Place the pie into the refrigerator for about 1 hour until it is firm to the touch. Cut and serve to the chocolate and peanut butter fans in your life. Yum Yum!!!

Source: A collective venture of sweet tooth friends.

So I didn't mix the tofu with the chocolate because I wanted to have a chocolate crust peanut butter center and chocolate ganache top. But the problem is that the tofu peanut butter part wasn't very sweet, but I am hoping the chocolate ganache makes up for that. Oh and as if I need to say this, the half and half isn't mine.

Crepes Anyone?

I used Alton Browns Crepe recipe as the base to my delisous breakfast.

Crepe Ingredients

• 2 large eggs
• 3/4 cup milk
• 1/2 cup water
• 1 cup flour
• 3 tablespoons melted butter
• Butter, for coating the pan

Crepe Directions

In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

*Sweet Variation Add 21/2 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture.

As a filling I would love to be able to use cream cheese and jam, but I can't. So I used some of my homemade yogurt that I made with lactose free milk, so I can eat it. Then I made a sauce with blackberries. I put about 1/2 pint of black berries in a small sauce pan with a 1/2 cup of sugar and enough water to come 1/2 way up the berries, then boiled the lot for about 20 minutes, until a syrup formed. Needless to say it was amazing. After cooking the crepe batter I put about 1 tablespoon yogurt down the center of the crepe with 2 teaspoons of the blackberry sauce and then I folded it and repeated until I had enough for my niece and I. I then topped them with more berry syrup.

It was amazing, I plan to eat more tomorrow. If you want to know how to make your own yogurt I suggest Youtube.com, it was very helpful.

Tofu Pumpkin Pie

Ingredients (use vegan versions):

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

I got this recipe from Vegweb.com its was amazing! I made this for Thanksgiving and instead of making one big pie I put the filling into those appetizer filo dough shells you get in the freezer section. There were two other pumpkin pies made with the typical evaporated milk and eggs, and there were left overs of their typical pies and mine were all gone. Thats how you know they are good.