So, in celebration of the return of tofu to the local supermarket, I decided to try out a new recipe from the FatFree Kitchen.
Tiny mini crustless vegan tofu wonders! Baked in a muffin pan, no less! This recipe is easy to make, awesome beyond measure, and so low cal that one can happily scarf it down with a passion nestled between some low GI bread and a slather of avo and chutney.oh yarrr! The first time I made this there was a distinct that of flavour, despite the bajillions of spices I processed into the mixture. So I chutney-fied it, and voila, tastebud delight. For the next batch (because, oh yes, these don’t last long) I put in a splash of soy sauce, and that seemed to solve the problem (still not eating it chutney-free!). My best combo thus far is to layer it in a sundried tomato wrap with spinach and two of these (with…you guessed it) and blitzed nice and toasty in the microwave. divinnnnee!
See below, in their unspoilt state, still innocent young tofu quiches being gobbled as intended.
For the filling’s I’ve been playing around with shrooms and diced tomatoes, as well as trying to sneak some broccoli in them, since the man-thing “detests” the green glory of goblin food.
Anyhow, that is now a weekly winner in our home. It’s mostly me who eats it, whilst Dawid chows down the vegan polony and other packaged goods.
Another recipe that I’ve been flaunting on a weekly basis is Chocolate Covered Katie’s crust-less pumpkin pie! Oh my goodness. I love this recipe for many different reasons. Firstly, it’s just damn tasty, and one can make it rather versatile (*koff*), but mainly because it’s diabetic friendly, and I use that as my standard for not lapsing back to the boundaries of that.
I’m not sure what American pumpkin pie is supposed to taste like (well, I had it once but it was done in a very non-health conscious way and I didn’t enjoy myself). This, this is healthy and filling! Pudding for presidents!
But, you bemoan, it’s green! Why yes, so it is >:) I cannot make any pudding without adding some spirulina and maca to the mix, so that is what I did. It may not have the lovely hue of orange one often finds in van Gogh paintings, but close enough to earthy heaven for me. The first time I made it, it came out perfect, but I found it had no dietary value for us, so in its last incarnation I added 1/4 cup oat bran and used a chia egg instead of the flax. It came out a lot more “cake” like- textured thanks to the nutty wheat flour and the bran, but that’s how I like my cakes I have plopped in some vegan chocchips , but even without it is simply divine. Very smooth with lovely grittiness, if that makes sense. One could easily add some raspberries or whatever else, it really is such an open-ended dish.