November 4th, 2007

Portal to Peace
  • kytty

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

Adjust oven rack to middle position and preheat oven to 350°. Line the cups of a muffin tin with 12 paper liners. Set aside.

1. Combine flour, sugar, baking powder, soda, and salt in a mixing bowl
Stir well; set aside.
2. Using metal blade in food processor, process cream cheese, lemon juice, and vanilla in food processor until smooth.
3. Add eggs and process 15 seconds. Scrape down side of container with a spatula.
4. With processor running, pour hot melted butter through food chute gradually, but within 10 seconds. Process another 10 seconds.
5. Add milk and process 5 seconds.
6. Add dry ingredients to container and mix with 4 to 6 half-second pulses.
7. Add blueberries and fold in with a spoon.

Pour an equal amount of batter into each muffin cup, filling each about 2/3 to 3/4 full. Bake in preheated 350° oven for 30 minutes. Cool on rack 15 minutes.
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.