GF Grain Free Blueberry Muffins

Blueberry muffins have always been my favorite. 

I like this idea of using almond meal to replace flour in pastries.

These feel healthy.

Grain Free Blueberry Muffins
In a food processor, grind 2 cups of roasted, UNsalted almonds to a fine meal.
Add right to the food processor:
1/2 tsp. baking soda
4 eggs
3 Tbs. honey
1 tsp. apple cider vinegar
1 tsp. vanilla
zest of one lemon
Mix well, then gently fold in:
3/4 cup frozen blueberries

Spoon into muffin tins and bake at 350 for 25-30 min., 15 min. for mini muffins.

Chicken Curry Puffs

I had these as take out once, and was so disappointed that I decided to make my own!  Super yummy.

Chicken Curry Puffs
Boil one package of boneless skinless chicken breasts.  Drain and cool, then dice into small pieces.
Chop one onion.
Saute the chopped onion and chcooked chopped chicken in olive oil until onion is limp.
Add about 2 Tbs. curry powder, 1/4 tsp. salt and 1/4 cup water.
Cook and stir until heated through.
Set aside.

Pastry
Use a food processor if you have one!
Mix together until the mixture resembles crumbs:
2 cups flour
1/4 tsp. salt
1/2 cup cold butter (or vegetable oil)
slowly add:
1/2 cup cold water
mix for a minute, then using your hands, form the dough into a ball. 
Roll out on a well floured surface until fairly thin.
Cut out into circles (I use a mason jar)
Place about 1-2 tsp. filling on each round
dip your fingers in water and moisten the edge of the circle all the way around.  Fold over to make a half moon, and pinch seal with your fingers.
Cook in hot vegetable oil until crispy and brown

Dipping Sauce
Mix together about 2 tablespoons of apricot jam + 1 Tablespoon pepper jelly or chili sauce.  Add red pepper flakes for heat, add a littl water to stir to a dipping sauce consistency that you like.

Tofu Pies (v)

this is silken tofu

Tofu is amazing, and these recipes prove that it can take any form or flavor.  Perfectly smooth and cool, these are great summertime dessert recipes followed by my favorite savory tofu dishes that I have been making for years. 

But, dessert first!

Chocolate Tofu Cream Pie

3 cups silken tofu *important!  Silken tofu has more water added during production which gives it a silky texture.  Silken tofu comes in shelf stable aeseptic packaging like the photo above.
1/2 cup melted soy butter or butter substitute
1 1/2 cups sugar
3/4 cup cocoa powder
2 tsp. vanilla
1/8 tsp salt *don't omit this!  It helps the cocoa to taste like chocolate!
1/2 cup water, soy milk, almond milk, etc. as needed for blending

In a food processor, blend all ingredients until smooth.  Scrape down the sides and be sure to blend completely and evenly.
Pour into a prebaked or pressed pie shell and refridgerate for a couple of hours.
Don't freeze..the tofu does weird things when frozen!  You will not be happy!


Banana Tofu Cream Pie

Blend in the order given:
2-3 bananas
2 tsp. vanilla
1 Tablespoon lemon juice
1/2 cup vegetable oil
1 cup sugar
1/8 tsp. salt
Add:
2 1/2 cups drained silken tofu

In a food processor, blend all ingredients until smooth. Scrape down the sides and be sure to blend completely and evenly.
Pour into a prebaked or pressed pie shell and refridgerate for a couple of hours.
Don't freeze..the tofu does weird things when frozen! You will not be happy!


Tofu Cheesecake

This is one seriously amazing pie.  This tastes as close to real cheesecake as a fake cheesecake can!

3 cups silken tofu, drained
1/4 cup lemon juice
1/2 cup vegetable oil
1 cup sugar
1 tsp. vanilla
pinch salt

In a food processor, blend all ingredients until smooth. Scrape down the sides and be sure to blend completely and evenly.
Pour into prepared graham cracker crust and bake at 325 for 50-60 minutes or until set in the middle. Cool completely, and best served cold with fresh a fruit topping.

graham cracker crust
In a food processor, combine and blend well:
1 1/2 cups graham crackers, crushed
1/4 cup melted margerine or vegetable oil
1 Tbs. sugar or honey
Mix well then press into the bottom and sides of a 9" pie plate.  This crust does not need to be pre-baked for cheesecake, but if you want to use it for the tofu cream pies, then bake at 325 for 10-12 minutes & let cool completely before filling.

pie crust
Mix together 1 cup flour, 1/2 tsp salt, and 1/3 cup oil.  Add just enough warm water to form a ball (about 2 Tbsp).  Roll out on a well floured surface, or between two sheets of waxed paper and place in the pie pan.  Bake at 325 for 8-12 minutes or until evenly golden.

Tofu Pot Pie

This was a classic standby in my house.  I made this for my dad in the height of my vegan glory days, he liked it, and that meant a lot coming following all the "eeeewww, tofuuuu!" comments!  He wasn't just being nice, he really liked it and didn't pick out all of the tofu.
get everything ready to make the assembly a snap.  I do things in this order:
-cook and drain one bag of frozen mixed vegetables
-make two pie crusts and set aside
-fry the tofu
-make the gravy
-add the veggies to the gravy
-add the tofu to the gravy
-mix and bake
-eat

Fry the tofu:
Combine in a small bowl:
1/4 cup flour
1 Tbs. nutritional yeast
1 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. thyme
1/8 tsp celery seed
Add and stir to coat:
2 cups drained tofu cut into small pieces
Heat a skillet and saute tofu in:
2 Tbs. oil
Cook in oil until browned.
Remove tofu and drain the oil from the pan. 
Make gravy!
Add to the hot pan:
1/3 cup flour
1/3 cup nutritional yeast
1-2 Tbs. oil or butter oil or butter
cook until bubbly then keep whisking and add
2 cups water
1 Tbs. soy sauce
salt & pepper to taste
Add to the gravy:
one bag frozen mixed vegetables, cooked and drained.  Stir in the tofu and mix well.
Using the pie crust recipe above, make two crusts: one for the bottom, and one for the top.
Pour the mixture into the pie shell and top with the other crust.  Crimp the edges with a wet fork and bake at 375 for 30-40 minutes, until top is browned.

Tofu Quiche
This is a great recipe for breakfast, lunch or dinner.  It's good hot and cold, and is pretty amazing with cheese baked into it.

Steam or boil one to two heads of broccoli, chopped.  Drain and set aside.
1 large onion, sliced
2 Tbs. butter or oil
Fry the onion until limp and remove from the pan. 
Add to the pan:
1 Tbs. butter or oil
2 cups mushrooms, sliced
Cook for a few minutes and set aside with the onions.

In a food processor, combine and blend until creamy:
2 cups regular tofu, drained
2 Tbs. oil
1/2 tsp. garlic powder
2 Tbs. lemon juice
1 tsp. salt
2 Tbs. nutritional yeast
2 Tbs. flour
Add the onions and mushrooms and blend until combined.  Stir in the broccoli and mix well.
Pour into an oiled pie plate and bake at 350 for 45-50 minutes until filling is set in the middle.


Tofu Spinach Pie
I made this recipe using home grown beet greens once and I swear it was the best thing I ever ate.  This is seriously good food.

Saute until soft:
1 cup chopped onions
1/4 cup oil
Stir in:
2 cups spinach, cooked and drained
Remove from heat and mix in:
2 cups tofu, drained and crumbled
1 tsp. garlic powder
2 Tbs. nutritional yeast
1/2 tsp. salt
1/4 tsp. oregano
1 Tbs. lemon juice
Place in a partially baked pie shell, cover top with an unbaked crust, poke holes in the top crust and bake at 375 for 25-30 minutes.