Sunday, February 28, 2016

Pumpkin Ginger Parfait

The cookies help sweeten this pudding up but if you are eating on it’s own, I would add more sweetener – the recipe calls for Pure Maple Syrup.

Pumpkin Ginger Parfait

1            15 oz. can pumpkin or 2 cups fresh pureed pumpkin
1            package firm or soft silken tofu-drained (Silken type tofu)
1/4         cup pure maple syrup (or more to taste)
              Pumpkin pie spice – 1 teaspoon
1/2 – 1 cup crushed gingersnaps
              diced candied ginger

optional:  1/4-1/2 cup non-diary cream cheese (Trader Joe’s now carries)
optional:  1 teaspoon or so of molasses

Puree silken tofu in a food processor until smooth It’s important to puree tofu first on its own).  If you puree pumpkin and tofu at the same time you might end up with a pumpkin puree with little white lumps.

Add soy cream cheese and molasses if using.  Blend.

Add pumpkin and puree until smooth.

Add syrup and pumpkin pie spice.  Blend all until smooth.

In a fancy glass or bowl, layer crushed binger snaps and pumpkin mixture ending with the ginger snaps and sprinkle with a little candied ginger if desired.

Cover with plastic wrap and chill for at least half an hour. 

Monday, February 22, 2016

Portobello-Chickpea Wraps

My grocery store didn't have Lavash so I used an Indian Bread but was unable to slice it lengthwise so it turned out to be a sandwich rather than a wrap.  When I make this again, I will make sure to use the recommended bread.  It will certainly be easier to eat!

Portobello-Chickpea Wraps
Food Network Magazine

4            Portobello mushroom caps
1            small red onion, halved and sliced
6            small tomatoes (grape/cherry) quartered
2            teaspoons chopped fresh rosemary
              salt and pepper
1            15-oz. can chickpeas, drained and rinsed
2            tablespoons balsamic vinegar
2            pieces lavash or other flatbread
              vegan cheese (optional)
2            tablespoons grated vegan parmesan cheese
1            5-oz. package baby arugula (I used baby spinach)

Preheat oven to 425 degrees.  Toss the mushrooms, onion, half of the tomatoes, 1 tablespoon olive oil, the rosemary, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet.  Roast until the vegetables are tender, about 15 minutes.  Slice the mushrooms.

Meanwhile, combine the chickpeas in a medium bowl with 1 tablespoon each olive oil and balsamic vinegar and smash with a fork.  (Add more liquid if necessary).  Season with salt and pepper.  Spread on the lavash and top with the vegan parmesan cheese and other vegan cheese – if using. 

Drain any liquid from the vegetables; arrange lengthwise down the center of the lavash.  Top with 1 cup arugula or spinach, then roll up, starting with a long side.  Arrange on a baking sheet; bake until tasted and the vegan cheese melts, 5 minutes.

Use the remaining 1 1/2 tablespoons olive oil and 1 tablespoon balsamic vinegar in a large bowl.  Add the remaining tomatoes and greens and serve with wrap.