This year I made a berry pie for my Birthday and it was delicious! I think it was the best berry pie I have ever made! It is such an easy recipe and there is no added sugar - and of course no artificial sugar either!
Quadruple Berry Pie
3 cups frozen mixed berries (blackberry, blueberry, raspberry blend)
1 can frozen 100% juice concentrate ( I used Apple Raspberry - you can use cranberry or a cranberry blend also. I have never tried it with just plain apple juice...don't think orange juice would be good either!)
10-12 whole fresh strawberries, washed, de-stemmed and cut in half
Cornstarch to thicken
1 single pie crust (recipe below)
Pie Crust
1 1/2 cups flour
1 /2 t salt
1/2 cup canola oil
2 T soy or almond milk
Set aside 1/2 cup of the juice concentrate. Add mixed berries and remaining concentrate in a saucepan and heat until bubbly. Mix 3-4 T of cornstarch into concentrate that you set aside until smooth. Slowly stir into berry mixture until thick and bubbly. If mixture isn't thick enough, mix another tablespoon of cornstarch with a tablespoon of water and slowly stir in. Remove from heat as soon as mixture is thick. Set aside to cool. Meanwhile, make your pie crust. In a 9 inch pie plate, mix all crust ingredients. Stir with a fork until well mixed. Press into pie plate and up the sides of pie plate. Bake at 400 degrees for 10-15 min or until lightly browned. Cool When filling and pie crust have cooled, place halved strawberries in the bottom of the crust in a single layer (you might need slightly more or slightly fewer strawberries than listed, depending on size of the berries). Pour cooled filling over strawberries. Refrigerate until completely set.
Thai Tofu Salad
(warning - I didn't measure out how much I put in each bowl so I didn't list exact amounts! Partly depends on how hungry you are too!)
1 1/2 cups white sticky rice, cooked according to package instructions (or you can use brown short grain rice but make sure you allow extra cooking time)
1 cup carrot coins
1 cup cut green beans
1 cup broccoli florets
1 block extra firm tofu, drained and pressed, cut into small cubes
Spicy Peanut Vinaigrette
1/4 cup peanut butter
8 T Thai marinade (recipe follows)
8 T vinegar
3/4 minus 2 T (confusing but that's the measurement!)
Thai Marinade
2/3 cup soy sauce
1/4 cup white wine
2 T sugar
1 t ground ginger
1/2 t garlic powder
1 t chili garlic paste
Heat oven to 425. Place cubed tofu on a cookie sheet coated with cooking spray. Bake for 20-25 minutes or until tofu is browned and firm. Remove from oven Bring a pot of water to boil. Add carrot coins and green beans and cook until crisp tender. Add broccoli and cook an additional 3 min. Remove from heat and drain. Set aside. Combine ingredients for Thai marinade and set aside. Combine ingredients for vinaigrette and set aside. Toss tofu with remaining Thai marinade (after 8 T have been removed). Assembling the salads: In dinner bowls, place a scoop of rice, a spoonful of veggies and a spoonful of tofu. Drizzle each bowl with vinaigrette. This meal is best served when lukewarm.
Chick-un and Bean Vegan Enchiladas
1 small onion, chopped
1 garlic clove minced
1 package vegan chicken tenders (I used Trader Joes Crispy Tenders)
1 cup chunky salsa
4 oz vegan cream cheese
1 T chopped cilantro
1 t cumin
1 cup cooked beans or your choice (I recommend pinto, black or navy)
8 flour tortillas
Cook chick-un according to package instructions. When cooked, remove from oven and cut into small pieces. Set aside. In a skillet coated with cooking spray, cook onion and garlic over medium heat until translucent and tender. Stir in 1/2 cup salsa, cream cheese, cilantro, cumin, and beans. Divide filling among tortillas, rolling tortillas after each fill. Place rolled enchiladas in a 9x13 pan coated with cooking spray. Pour remaining salsa over enchiladas. Bake at 350 for 15-20 min or until bubbly and slightly browned.
Oh it all looks so good but that salad looks delicious!!
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