November 4th, 2007

Holiday Challenge

This is an invitation to participate in the search for a vegan, wholefoods and very diabetic friendly pumpkin pie recipe. Agave syrup would be the preferred sweetener and a dollop of blackstrap molasses would be a bonus. The crust should also be diabetic friendly and flour free, if possible. I have a wonderful friend who is trying to go vegetarian and loves pumpkin pie. Please help me to reward her efforts with a tasty and healthy-for-her recipe for her favorite holiday dish.

Thank you!

UPDATE: All of the suggestions were very helpful and I appreciate your participation!

Blueberry Cream Cheese Muffins

So I scoped these out after having some Tofutti better than cream cheese in the fridge, whining to be used. They turned out scrumptous, and were a sinch to veganize. I found the recipe on the Food section.

2 cups cake flour
3/4 cup powdered sugar
1-1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 pinch salt
3 ounces vegan cream cheese, cut in cubes
2 teaspoon water
2 teaspoon vanilla extract
2 egg replacers
1/4 cup melted vegan butter, hot, about 175°
1/2 cup soy milk (plus a little extra if the batter is dry)
1 cup blueberries
paper muffin cup liners


Stir well; set aside.
5. Add milk and process 5 seconds.
7. Add blueberries and fold in with a spoon.

Makes 12 muffins.


 I made this lasagna tonight- it looks labor intensive, but it isn't, and it's amazing.
1. Sauce:
1 can ground tomatoes
1/2 can tomato paste
1/2 diced large yellow onion
2/3 cup red wine
2 cloves garlic- pressed
2 Tbsp olive oil
Salt, pepper, thyme, oregano, red chili flakes- to taste
Saute the onion and garlic in the oil. Add the spices. When the onion is soft, add the tomato paste. Deglaze with wine. Add tomatoes. Simmer for 1-2 hours.

2. "Cheese"
1 block silken tofu
1/2 block firm tofu
1/2 cup basil leaves- tightly packed
1/2 cup Italian parsley leaves- tightly packed
1-2 cloves garlic
Salt to taste
Put everything in the food processor until it you get a smooth paste

3. Veggies
Grill one eggplant (peeled and sliced into rounds) and 2-3 zucchini (slice lengthwise 1/4" slices)

1. Olive oil
2. Sauce
3. Noodles
4. Eggplant
5. Cheese
6. Noodles
7. Zucchini
8. Sauce

Bake at 350 until bubbly and done. I leave tin foil covering it for the first 1/2 hour, and bake uncovered for 1/2 hour more.