GLAD YOU FOUND ME AND WELCOME

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 www.ieatplants.com


LINKS TO THIS BLOG

Disqus now available after each post. Click on post title and go to the bottom of the page. Great for commenting.The links below will also take you to this post. Choose your favorite!

WWW.IEATPLANTS.COM, WWW.KENCARLILE.COM, WWW.PLANTS2TABLE.COM, WWW.PLANTSTOTABLE.COM, WWW.PLANTS4PLATES.COM, WWW.PLANTSTRONGEATING.COM, WWW.PLANTSTRONGTABLE.COM

PARMESAN SHAKER

Print Friendly and PDF


It's sometimes hard to find substitutes for staples that I used to enjoy when eating a non-plant based diet such as Parmesan Cheese.   This version of the cheese that is so connected to pasta, pizza and many other classic Italian dishes it is easy to make  and very addicting, not to mention delicious.  I used a dry spice container on my Vitamix, but you can use any coffee grinder, spice grinder and many other blenders to achieve the same result.

To your blender/grinder add:

1/2 cup raw, unsalted cashews
1/2 cup raw, unsalted almond slivers
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon sea salt
for a twist you can add some cayenne pepper, red pepper flakes, dried Italian herbs, or herbs d'provence.  Be creative, but most importantly, enjoy.

        





CHOCOLATE MOUSSE PIE

Print Friendly and PDF


This recipe comes to me from a friend of mine that I was visiting in Colorado back in 2015.  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.












SEND ME YOUR COMPLIMENTS, CRITIQUES OR SUGGESTIONS HERE.

Name

Email *

Message *