Vegan Pumpkin Pie with Vanilla Maple Cream

I veganed-up the standard Libby's pumpkin pie recipe.  Tasted like home!

In a food processor, blend until smooth...

1 cup soy milk

300 g (10 1/2 oz) silkened tofu

Mix into...

1 can (15 oz, 425 g) of pumpkin (not pumpkin pie mix)

3/4 cup sugar

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground cloves

Pour into an unbaked vegan pie crust.  Bake at 200 C (400 F) until a knife to the center comes out clean... around an hour.

For the cream, blend on highest speed...
1/2 cup soy milk
1/4 cup veggie oil

Slowly drizzle in 1/2 cup more oil.  
Add 2 tbsp maple syrup and 1 tsp vanilla.

Pepper Pad Thai

This was very good!  Nice Asian flavors, kicked up with hot peppers and lime juice.  

Cook rice noodles following package directions.  

In a wok, saute firm tofu, red peppers, onion, and grated ginger in veggie oil until the tofu is browned a bit and the veggies are crisp tender.  Add some mince garlic and saute another minute.  Toss in the noodles, a pinch of red pepper flakes, soy sauce to taste, and the juice of a lime.  Saute another minute.  Add chopped cilantro and peanuts and toss before serving.

Cream of Sweet Potato and Carrot Soup

Warm, creamy health in a bowl!

Saute 1 chopped carrot, a little bit of leek, and 1 sweet potato in a drizzle of olive oil until the leeks are tender.  Add a small palmful of fresh flat leaf parsley.  Saute for another minute.  Cover well with veggie stock, and simmer until the veggies are tender.  Add a half cup of soy milk, salt and pepper.  Blend and serve hot.

Pumpkin Pie Spice Latte

Yum!  Add a tiny pinch of ground cloves, a half pinch of ground ginger, and a small pinch of ground cinnamon to your latte (made with soy or other vegan milk) for a way to welcome Fall.

Okinawan Soba Noodles with Tofu and Veg

Did you know that the people of the Ryukyu Islands, which includes Okinawa, are 6.5 times less likely to die from breast cancer? This is attributed in large part to their healthy diet. In honor of breast cancer awareness month, we made a traditional Okinawan lunch today. Soba noodles with tofu, carrots, broccoli, leeks, garlic, ginger, kale, mushrooms, lime juice, soy sauce and fresh basil. Served with hot green tea with soy milk and fresh mango, it was awesome. And I call the fact that the kids ate more than they threw at me a victory.