Raw Key Lime Pudding

This has a cute story. One of the ladies who regularly attends my food classes, sent this to me a while back. But I never got around to using it...BIG mistake. Then I went looking for a dessert recipe for my next raw class. I stumbled upon this little gem and then it seemed very familiar to me. I checked my emails to see if I had this. Low and behold, there it was. I knew then I had to make this dish.


This dish can also double as a pie filling. But alone it is fine and dandy.


3 medium avocados, ripe and pitted
1 ripe banana (make sure it is ripe)
3/4 cup fresh or frozen mango
1 cup lime juice (about 5 limes)
1t lime zest (this is pretty necessary)
1/2 cup raw agave
1/4 cup coconut oil, softened
1&1/2t vanilla extract
1/4-1/2t Himalayan salt 
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Place all ingredients into your high speed blender and whirl until smooth. Pour into individuals cups or serving bowl and chill. This can also be used as a pie filling. this is just too yummy to say. Make it and see what I am talking about. Make...eat...enjoy!

Lemon Pudding

First off, I cannot believe that I am this far behind in my posting of recipes. But, here I am trying to play catch up. I have been so busy with my cooking classes, that I seem to have let my blog fall by the wayside. I hope to rectify that in the near future. So on to this delicious little gem.

I love finding new recipes to try and then turn over to you folks. hope you like this one, for I loved the simplicity and truly how delicious this one tasted.

2 packages silken tofu
1 cup plus 2T succanat (or any granulated sugar of your choice)
1T cornstarch
2T non-hydrogenated vegan margarine
1/4 cup fresh lemon juice
1/4 t lemon extract (very important)
1T vanilla extract
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Place tofu in a food processor and blend until smooth. Add sugar and cornstarch and blend. Add the margarine, lemon juice and extract, the vanilla and process until smooth. You made need to scrape down the sides with your spatula a few times, to make sure the tofu is well blended.

Pour into a bowl or prepared pie shell. Cover and refrigerate.

Man oh man, was this ever divine. I made it only as a pudding, but will definitely try it as a pie filling. Do not wait to try this...go now and make it. And as always, make...eat...enjoy!

Shepard's Pie

What a great comfort food. I did not have this made for me as a child growing up. Oddly enough. my mother is from the South, but my mom never made this dish. What a shame, for this is such a simple basic, easily adaptable recipe you could have ever imagined. You can easily adapt it to whatever you have a in your pantry and or freezer and or fridge. It is that inter-changeable.


So let's get down to business and show you this recipe. Just so you know I am finding a great majority of my recipes on VegWeb. This is a strictly vegetarian recipes, but how they break them down into so many different categories is mind blowing. And if they do not have it, you don't need it. Another great plus is that these recipes are submitted by folks like you and me. So these recipes have been tried and tested over and over again. Plus folks who make these recipes send in their reviews with what they have added or taken away, so extremely user-friendly.

Olive oil (As needed)
1 (12 ounce) package veggie ground beef
2 large carrots, grated
1 medium onion, chopped
1&1/2 t rosemary
1T + 1&1/2 t vegetarian Worcestershire sauce
1&1/2 t salt
1 cup frozen corn
7 potatoes, boiled and mashed
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-Preheat oven to 350 degrees. Cook ground 'beef' with onion and grated carrot in olive oil for about 5 minutes over medium heat.
-Add salt, rosemary and Worcestershire sauce and m ix well.
-Put mixture in casserole dish and top with corn and then potatoes. I would make sure the potatoes are not very stiff, for they will cook more in the oven. So make sure there is a bit of a give to them.
-Bake at 350 for 30 minutes.

Just give me a piece of cornbread or biscuit and I am good to go.

Tofu Pumpkin Pie

I am not a big sweet eater, but I do love my pumpkin pie. And why is it that we have to keep it down to once a year. Who invented that rule? Well they are stupid. For I am going to break with tradition and start making this lovely dessert all through the year. All I have to do is stock up on canned pumpkin and I am good to go. I even have a pie crust to go with this pie...who knew???

I had been wanting to make a tofu pumpkin pie for a few years now, but I had not been impressed with those I had seen out there. But this one took me by surprise. I think once you are a cook who is in the kitchen long enough you can pretty much read the ingredients, you can tell how it will go. Well this was one of those recipes. I knew by looking at it, that we were good to go. However, my daughter thought I was off my rocker when I told her I was trying a brand new recipe, sight untasted and moreso on thanksgiving. What kind of fool was I? Well, as it turned out not a fool at all. this, bar none was the best pie I had ever made. And not a soul knew it was made with tofu.

I then took this same recipe and made it at work and not one customer knew it had been made with tofu. Tofu gets a very bad rap. And here is what I tell folks who think tofu is bad tasting. 'Yes, it tastes like nothing if you eat it right out of the container, even I don't do that. Eating tofu is like eating a plain baked potato. Would you eat a baked potato with not one drop of anything on it? I think not. the same goes for tofu. You have to give it flavor. And don't blame the tofu, blame the person who made the dish, they probably did not know what they were doing with it and hence the bad rap.'

I am here to disprove that tofu tastes like nothing. So here goes and hold on to your boots, for you are going to be amazed. Thank you to VegWeb for this lovely dish

1-16 ounce can of pumpkin puree
3/4 cup sucanat, or sugar, or 1/2 cup maple syrup
1 (10-12) ounce package of silken tofu (firm)
2-3 T corn starch to firm of the pie filling
1 t each, ground allspice and cinnamon
1/2 t each, ground ginger and nutmeg
1/2 t salt
1/4 t ground cloves
1 (9 inch pie shell) (recipe to follow)
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1) Preheat oven to 425
2) Blend the pumpkin and sugar. Thoroughly mix in tofu and spices.
3) Pour mixture into pie shell and bake for 15 minutes.
4) Lower heat to 350 degrees and bake for another 60 minutes. Let cool down before serving.

I do not recommend low fat tofu, this could be a disaster, but if you feel then need, then by all means do so. But it's pumpkin pie, have at it folks.