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This blog is intended to track my 100% whole food plant based experience and share what I have learned with others. You can participate in this blog by posting questions, advice, your experiences and successes, and anything else you think others may learn from this share in the Post Comments section after each of my Blog Posts. Please take advantage of the Subscribe For Updates or follow us link...your email address will not be shared. Also, feel free to click the Please Share It link and share it with the G+1 button in the top left corner to join our Google Circle and also add me to Facebook and Twitter. Ken Carlile



Quote

WHOLE FOOD PLANT BASED QUOTE
Stop worrying about dieting. Just eat whole foods that come out of the earth and not the foods that fertilize it. Ken Carlile, Blogger at Ieatplants.com

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CHOCOLATE MOUSSE PIE

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This recipe comes to me from a friend of mine that I was visiting recently in Denver, Colorado.  Pat Krummerei is famous for his Cheese Cake but he discovered this recipe and it turns out it's Whole Foods Plant Based.  Sue and Pat hosted us for a great get together and capped off the Pasta Bolognese that I made and Avocado Kale Salad that Bryan prepared (from the Engine2 Diet book) for our dinner.  It was a great way to end the meal....thanks again Sue and Pat.  The recipe above is doubled as I used a spring form pan instead of a pie pan.

Ingredients:

For the Crust
1 cup slivered almonds
1/2 cup oat flour
6 Medjool dates (pitted)
1/2 cup non dairy milk (I used flaxseed)
1/8 teaspoon vanilla extract

Pre-heat the oven to 375 degrees Fahrenheit.  Pulse all ingredients in a blender or food processor until they become a thick dough ball.  Press these into a pie pan and bake for 15 minutes or until the crust starts to darken slightly around the edges.



For the filling:

12 oz. firm tofu (weighed after water is squeezed out)
8 oz of 100% Cacao chocolate for baking or melting.  I used Guittard brand
3 tablespoons maple syrup
1 tablespoon agave syrup
1/8 teaspoon vanilla extract
1/4 cup almond milk (or other non dairy milk)
pinch of sea salt

In a double boiler, slowly melt the chocolate until completely smooth stirring often.  Add all of the filling ingredients to a food processor or blender and mix until smooth. Taste for sweetness and if it's not to your liking, add a bit more agave syrup and blend until you get the desired taste. Pour the ingredients into the pie crust and place in the refrigerator to allow the filling to firm up.   Serve with some fresh or macerated fruit for a delicious and rich dessert.



 
 







THE ONION

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OK, this has nothing to do with the onion vegetable, but The Onion satirical magazine.  This is really a funny article about this strange new diet involving healthy food. 
Read about it here at The Onion Website

RICOTTA CHEEZE - TOFU WFPB

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The creaminess of ricotta really adds to an Italian dish whether it be lasagna, manicotti or just added to your favorite WFPB Marinara.  Using a bit of a twist on traditional tofu, I used previously frozen Extra Firm tofu as the base that gives it the chunkiness of ricotta.
 
Ingredients:
 
Freeze, then thaw 14 oz of Extra Firm Tofu.  When it thaws, press out the excess water
12 oz silken soft tofu
2 teaspoons onion powder
1 teaspoon garlic powder
1 tablespoon nutritional yeast
2 tablespoons fresh lemon juice
1 teaspoon Sea Salt
1/2 teaspoon crushed white pepper
1/4-1/2 teaspoon liquid smoke (optional)
 
In a food processor, pulse the Extra Firm Tofu until you get a uniform texture that looks like white Soy Texture Protein.  Add the remaining ingredients and pulse until well mixed. 
 
You can also put all of this in a nut bag or a sieve lined with cheese cloth to obtain a less runny ricotta. 

 
 Pulsed Extra Firm Tofu on the left, after adding silken soft tofu on the right.
 
 
 HANGING WITH A NUTBAG
 
 

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