Monday, December 28, 2009

OMG! Pie

Well here we are...the first recipe. Admittedly, I know this first recipe can make or break me so with that in mind, I am starting with the simpliest yet most dee-lish  recipe I have. Everyone who tries it, loves it. The best part is that no one knows its VEGAN (yikes, there's that word again!). Its perfect if you are lactose intolerent, its perfect if you love chocolate. Its great if you hate tofu as this will be a great introduction to that most misunderstood block of white stuff. Tofu is not just for Hippies anymore!
 Let's talk Tofu before embarking on the best taste sensation you have had in your life(which is why I call it OMG! Pie). I will be using 2 distinctly different tofus in my recipes. In this recipe I use a tofu called Silken Tofu by Mori-Nu. Most grocery stores carry it and definitely any health food grocery store will carry it. Clevelanders can try Natures Bin or American Harvest-shop locally first!. It comes in Extra Firm, Firm or Soft. The Silken Tofu is used mostly in desserts or dips for its silky texture, hence the "Silken"name.
The other form of tofu is the tofu we are most familiar with - the block of soybean curd.We will use that in future recipes. "Yuk", you say? I think you will be eating those words along with your tofu!
Here is where I will preach. When you go to buy your tofu , please make sure it is non GMO. Take a minute to read about GMO foods. http://www.organicconsumers.org/monlink.cfm . Not only tofu, but as you will see by this site, many other foods that you may not be aware of. It is so important for you to become aware of the devastation caused by GMOs. Watch the video and right below are articles involving farmers. it will be worth your time. I once heard a quote from a cook at the Tassajara Zen Center, http://sfzc.org/ , "We don't cook the food, the food cooks us".  Think about it, what ever we cook that goes into us, really makes us who we are....another words, YOU ARE WHAT YOU EAT! It just sounds better coming from a Zen Monk.

Ok, enough...on to the recipe! A heads up before you start...the chocolate chips I use are Vegan(no dairy) and can be purchased at Whole Foods for sure. I would call your local Health Food store to see if they carry them. I use a graham cracker pie crust from a company called Arrowhead Mills. You can make your own using vegan butter by EarthBalance and just substituting it in any graham cracker recipe you have. I'm just lazy. Also this recipe calles for maple syrup. Maple Syrup is expensive, I know, but do not use the fake stuff! There is an alternative called Agave Syrup. It is from the Agave plant and can be used in place of maple syrup for most of the recipes I use. Actually, I use it more than I do the maple syrup.
One last item, you will need a food processor. If you have one, get it out, if you don't have one, buy one...even an inexpensive food processor is better then none at all. keep it out on the counter and use it. Once you get the hang of it, your food processor will be your new best friend.

                                         ~ OMG PIE~

1 (12-oz.) pkg. Vegan Chocolate chips

2 (12 oz.) pkg firm or extra firm Silken Tofu, slightly drained

1/3 cup cocoa powder

1/3 cup of maple syrup or Agave

1 tsp. of vanilla extract                                          
              
1) Place chocolate chips a double boiler over medium heat and stir until melted. You can also place them in a glass bowl and microwave for a minute or two. Check every 30 seconds if you are microwaving them. Let them cool.

2)Place your SILKEN tofu in the food processor with the S blade and process until completely smooth. Add the melted chocolate chips, cocoa powder, maple syrup or Agave, and vanilla extract. Process until thoroughly blended. You should not see any white bits of the tofu.

3) Pour the mixture into the prepared graham cracker crust and refridgerate for at least an hour.

4) Lick the food processor bowl. See, I told you it was good. Actually the taste gets better after it been refridgerated for an hour. Tofu-who knew?!

 That's the great thing about cooking without eggs and dairy NO SAMONELLA!

When you are ready to serve it, you can ad berries to the top, nuts, whatever you like, or it is perfect just as it is. Enjoy and let me know what you think!

This recipe was discovered in the "Idiots Guide to Vegan Cooking" by Beverly Lynn Bennett and Ray Sammartano. Thanks Bev and Ray!

Wednesday, December 23, 2009

Vegan is not a Dirty Word

If you want to bring a conversation to a screeching halt, just mention that you are a Vegan. I don't know what it is about that word, but as soon as I tell someone that I am a Vegan, they take two steps backward in horror. They assume that I am any or all of the following...a nut, a fanatical lunatic, tree hugger, left wing fruitcake. Now I may actually be some of those things, but that is not what this Blog is going to be about. I am not here to convert any of you. If you want a reason to convert, I highly suggest you read the "Skinny Bitch" book, by Rory Freedman and Kim Barnouin. The language is a bit rough if you are over the age of forty(like I am), but it will open up your eyes.

 In the year that I have been a Vegan, the most common question I get asked is, "What the heck do you eat?"  I know that when you take away dairy, eggs and meat, there doesn't seem like much is left. Let me tell you, the days of eating just brown rice are gone! In the past year, with the help of some excellent Vegan cookbooks, I can (and you can, too) make amazing dishes that even die hard carnivors will eat.

Nothing pisses me off more then spending money on ingredients, taking the time to make something, only to have it taste like crap! I'm sure you feel the same way. My job is to test, taste and recommend to you recipes that I know you will love. Who knows, maybe this time next year, you too will be a Vegan.

I will be posting my first recipe for the New Year right after Christmas, so stay tuned!

Merry Christmas from the Caffrey Kitchen!

caffreygirl