US iTunes, App Store, iBookstore, and Mac App Store

1 9.7 oz bar 70% bittersweet dark chocolate bar by Scharffen Berger (dairy free) (use 4 of the 5 pieces, break into pieces)
1 cup Silk Soy Creamer
1 TBL Bob’s Red Mill Egg Replacer (1 TBL whisked with 3 TBL water)
1/2 tsp vanilla extract
pinch of sea salt
1 9″ prepared graham cracker crust (Arrowhead Mills is dairy-free and honey-free) or 1 frozen pie shell
1 1/2 cups marshmallow creme (use Suzanne’s ricemellow creme)

Preheat oven to 350 degrees F. Break chocolate into pieces. In medium saucepan, bring Silk to a simmer. Add in chocolate pieces and whisk until melted and smooth. Remove from heat and whisk in egg replacer (prepared), vanilla and salt.

Pour chocolate mixture into crust. If using no-bake graham cracker, then cover edges with foil strips. If using frozen pie shell, allow to bake with chocolate. Place pie pan on baking sheet to avoid spills and bake for 25 minutes. Pie will be softly set around edges but loose in center. Cool for 1 hour on wire rack.

Preheat broiler. Spread ricemellow creme on pie, being careful not to move around chocolate mixture. Broil until golden brown, between 30 seconds to 2 1/2 minutes, depending on your broiler, turning pie to brown all of the top of the pie ricemellow. Refrigerate for at least 2 hours, overnight preferred, to firmly set.

US iTunes, App Store, iBookstore, and Mac App Store

2 egg replacers (2 TBL Bob’s Red Mill Egg Replacer whisked with 6 TBL water)
1 1/4 cup Silk Pumpkin Spice drink (seasonal at Whole Foods)
2/3 cup sugar
1 tsp pumpkin pie spice
1/2 tsp sea salt
1 can (15 oz) pumpkin (do not use pumpkin pie filling)
1 9-inch unbaked frozen pie crust (Wholly Wholesome dairy-free)

Preheat oven to 425 degrees F. In a large bowl, whisk together prepared egg replacer and Silk. Add in sugar, spice, and salt and whisk to combine. Add pumpkin and whisk until smooth.

Place frozen pie crust on cookie sheet. Pour mixture into unbaked frozen pie crust. Bake for 15 minutes, then reduce heat to 350 degrees F, leaving pie in the oven, and bake an additional 50 minutes. Cool on counter and then refrigerate over night. Enjoy with non-dairy whipped topping (SoyaToo)

Costume SuperCenter

2 cups Silk Soy Vanilla
1 large box (3.8 oz) Dr. Oetker Organic Vanilla Pudding
1 tsp pumpkin pie spice
1 cup canned pumpkin
1 10.14 oz box of SoyaToo Soy Whip (frig section, whip until firm peaks formed & refrigerate until ready to use)
1 graham cracker pie crust (Arrowhead Mills brand is honey and dairy free)

Make pudding on stove according to box directions using the 2 cups of Silk Soy Vanilla Milk. Cool completely before combining with other ingredients. Once chilled, stir pudding and add in pumpkin spice and pumpkin and whisk until combined. Fold in already whipped SoyaToo and combine ingredients. Spread in graham cracker pie crust. Refrigerate for 2 hours and enjoy. Garnish with whip topping and a sprinkle of nutmeg.

Tip: Sprinkle flaxseed on top of crust before pouring in pudding mixture, or sprinkle a little on top of your piece. Flaxseed adds fiber and omega-3.

US iTunes, App Store, iBookstore, and Mac App Store
 

3 large boxes (3.8 oz each) Dr. Oetker Organic Vanilla Pudding
4 1/2 cups Silk Soy Very Vanilla
2 10.14 oz boxes of SoyaToo Soy Whip (fridge section, whip until firm peaks formed  & refrigerate until ready to use)
1 box Graham Crackers (*honey free)

Cook pudding on stove according to box directions, except use only 4 1/2 cups of Silk until pudding thickens. Chill pudding in frig before combining with soy whip. Once pudding is chilled, stir and fold in prepared whipped topping (use 3/4 and save 1/4 for tomorrow mornings berries) with the chilled pudding. In a 9×13 pan, layer graham crackers, half the pudding/whipped topping mixture, then another layer of graham crackers, rest of pudding/whipped topping mixture, and a final layer of graham crackers. (crackers, pudding, crackers, pudding, crackers).  Set aside.

 Topping:
 1 cup sugar
 ½ cup Earth Balance
 1/3 cup Silk Soy Vanilla
 2/3 cup chocolate chip morsels

In a large sauce pan melt earth balance then add sugar and silk. Stir together and bring to a boil. Once at a strong boil, let boil for 1 minute (will rise and look frothy) while stirring. Turn off stove and add in chocolate chips and stir until completely melted and chocolate is smooth.  Pour melted chocolate over top layer of graham crackers.

Cover with foil and chill in frig overnight. Make this at least 1 night before you want to serve. The longer it sits the better it is.

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1 1/2 packages Silken soft tofu (21 oz), rinsed and gently patted dry between paper towels
2 1/2 TBL lemon juice
3/4 cup granulated sugar (you can use maple syrup, same amount, instead)
1/3 cup canola oil
1 TBL vanilla extract
2 tsp lemon zest
1 cup chocolate chip morsels (you can used diced fruit instead, strawberries work well)
1 Arrowhead Mills Graham Cracker Crust 9″ ready to use

Preheat oven to 350 degrees F.

In a food processor or blender, add in tofu, lemon juice, sugar, oil, vanilla, and lemon zest. Blend until combined and smooth.

Stir in chocolate chip morsels (or fruit). Place crust on cookie sheet to catch any spills and pour tofu mixture into crust. Bake for 35 minutes. The top of the pie should spring back at a light touch to the center. Remove from oven, cool, and refrigerate overnight before slicing. The pie filling firms up as it cools in the refrigerator. Garnish as you like with soy or rice whip topping, lemon zest, chocolate chip morsels, or coconut.

Serves 8

Note: if you use 2 tofu packages, 14 oz each, you will have a little extra filling. Pour extra filling in individual ramekins, leaving a little room to rise, and bake with the pie for the same amount of time. This recipe delivers a light cheesecake consistency.

Soy is rich in protein, iron and isoflavones, which can protect against cancers, like prostate cancer in men and breast cancer in women, as well as lung cancer. Whole, unrefined soy foods are heart healthy and should be consumed daily with 1-2 servings coming from a cup of soymilk, a half cup of tofu, tempeh, edamame, or roasted soy nuts. Tofu is a great exchange for meat, so if you are not 100% vegan, try replacing meat in your dishes with tofu.
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Jillian Michaels

1/2 cup soy milk (vanilla)
1/2 cup hot chocolate powder (Green & Black’s)
1 1/2 cups ice

Add all ingredients in a blender. Cover and blend until desired consistency. Pour into a large glass and enjoy. Optional: top with soy or rice whip.

Makes 1 serving

US iTunes, App Store, iBookstore, and Mac App Store

4 oz organic baby spinach (fresh or chopped frozen)
1/2 cup soymilk
1/2 cup pomegranate cherry juice
1 banana
1 cup frozen cherries
2 TBL ground flaxseed
1 TBL cocoa powder
1/2 tsp vanilla extract

In a blender, add spinach with soymilk and juice and puree for 1 minute. Add in remaining ingredients and puree until blended and smooth. Enjoy!

Serves 2

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1 ½ lbs fresh blueberries (or 24 oz frozen)
½ cup light brown sugar
Juice from ½ lemon (discard seeds)
1 tsp cinnamon
2 TBL cornstarch or arrowroot powder
2 TBL cold water
1 baked pie crust 9” (check ingredients if buying frozen crust or make your own)

In a large saucepan, heat the blueberries over medium-high heat until they begin to boil. Simmer gently for 10 minutes.

Add brown sugar, lemon juice and cinnamon. Simmer for 2 minutes.

Mix the cornstarch or arrowroot well with the water. Pour mixture into the simmering blueberries while stirring. Cook and stir until mixture becomes clear and thick. Continue to cook for 1 minute. Remove from heat and cool.

Spoon mixture into already baked pie crust and refrigerate for 2 hours before serving. Whip up SoyaToo Soy Whip to stiff peak and put a dollop on your slice of pie. Garnish with mint sprig. This is a healthy dessert recipe. Blueberries are rich in antioxidants.

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Costume SuperCenter

8 chocolate sandwich cookies (Whole Foods 365 brand or Newman O’s dairy-free)
1 8 oz container Tofutti Better Than Cream Cheese or Galaxy brand
3 TBL agave nectar (light)
1 15 oz can pureed pumpkin (do not use pumpkin pie filling)
2 tsp pumpkin pie spice
1 10 oz box of SoyaToo soy whip (use 1 1/2 cups and save the rest for whenever) (Whole Foods refrigerator section)
sugar-free gummy worms for decoration

Place cookies in a zip-lock baggie, close bag leaving a corner opening, and crush cookies with a rolling pin.

In a medium bowl, beat the boxed soy whip until firm. Measure out 1 1/2 cups and put in refrigerator until ready to use. Place remaining whip topping in a separate container to refrigerate and use whenever.

In a large mixing bowl, beat the Tofutti cream cheese and agave until smooth and creamy. Add in the pumpkin and pumpkin pie spice and mix well until combined. Fold in 1 1/2 cups soy whip topping until combined. Spoon mousse into 8 small dessert dishes.

Sprinkle crushed cookie crumbs evenly among all dishes and decorate with gummy worms. Perfect for Halloween! If you do not want the Halloween version, then you do not need the cookies or gummy worms. Delicious year round.

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1/2 cup Silk Soy Milk Very Vanilla
1 cup orange juice (I like Naked OJ)
1/2 banana, best if cut into pieces and frozen
1 tsp vanilla extract
1 tsp lemon juice
6 ice cubes

Blend all ingredients, except for ice, until smooth, combined, and frothy (30 seconds-1 minute). Add in ice and blend for another 30 seconds.

Makes about 2 cups