Key Lime Pie - I dare you to taste the difference!

Yes, I dare you to taste the difference!

Key Lime Pie

I love Key Lime Pie!!!  So I made a non-dairy, low fat version.  I dare you to taste the difference!  You can make it with the ingredients listed or make it totally Vegan by substituting margarine for the butter and totally vegan ginger cookies.

I like using the ginger snaps from Trader Joe’s – as they have pieces of ginger in them.  However, I’ve also used totally vegan ginger snaps that I bought from the health food store and the Pie turns out great with both of these substitutions as well!

I don’t use a whipped cream on top.  It’s high in fat and it’s dairy.  You can ad that if you wish, but the Pie really doesn’t need it…in my opinion.

Pre-heat the oven to 350 degrees

Ingredients:

1 box of ginger snap cookies

1 half stick of butter or margarine

1 lb package of firm tofu

½ cup of Key Lime Juice (easily found at the supermarket, don’t use regular lime juice, it won’t come out the same)

1 cup of Maple Sugar (I order mine on line)

1 7” or 9” Pie Plate

Instructions:

Place the cookies in a food processor.  Process until ground down, add the butter, grind until it is thoroughly mixed. Remove to the Pie Plate and press down to form the crust.  Set aside.

In a high speed blender (Vitamix is incredible), place the tofu, key lime juice and maple sugar).  Start to process slowly, add the speed until mixed thoroughly and smooth.  Pour into the ginger snap crust.

Place in the oven for approximately 25 minutes, just until the mixture gels firmly and the crust browns (it will harden when cooled).  Keep an eye on the baking, and don’t let the crust to get black or burn.

Remove, let cool.  Once cooled, cover the pie with plastic wrap and place in the refrigerator for several hours or overnight.

Enjoy!

Tasty, spiced Faux Nuts

Tasty, spiced Faux Nuts

This is an easy way to enjoy a spicy treat…just like nibbling on nuts, but without the fat!  Also, great if you have a nut allergy.

Ingredients:

2 Cans of Chick Peas

Spices (Chili Powder, Granulated Garlic, Basil, Dash of Cayenne Pepper, Dash of Salt, Pepper, Basil) All mixed together

Coconut Oil

Rinse the Chick Peas under cold water until the foam disappears (this is a good way to start with any Chick Pea recipe, this reduces gas!)

In a large bowl, place the Chick Peas, add the spice mixture and mix well.  Add about ¼ cup of the Coconut Oil, mix.

In a large, heated, Cast Iron Skillet, cook the beans until they are crisp.

At this point, they make a great snack!   

But I take it one step further…This is really cool!

Place the cooked chick peas on a plate to cool.  When cooled, place them in a Dehydrator – on high for a few hours, until dried and crispy.  Add a little more seasoning, if you wish and ENJOY!

This is the Excallibur Dehydrator that I use...

Extra Rich BBQ Sauce

Extra Rich BBQ Sauce

This is my recipe for an, easy, easy Rich BBQ Sauce!  I use this sauce on my BBQ Tofu.  It is absolutely phenomenal!  And…soooo tasty!

Brew your favorite coffee.  I use Colombian, which is my favorite.  Whatever is left over from the morning, I put it in a container, put in the refrigerator the day I am going to make the BBQ Sauce.  If you have no left over, just brew 1-2 cups.

Ingredients:

Brewed Coffee

Honey

Store bought BBQ Sauce

Pour about 1-1 1/2 cups of the coffee in a pan.  Add 2-3 Tablespoons of Honey (I use local Honey, not the store brand…just my preference).

Cook this at a medium heat and let it thicken some.  Add 1-2 cups of the BBQ Sauce (I like using an all-natural BBQ Sauce.  Use your favorite one!

Stir with a Whisk until its smooth, cook for 5 minutes over medium heat.

DONE! 

Brush or spoon over your favorite Veggie (chicken or meat if you eat that).  Broil or bake for about 5 minutes until bubbly.

ENJOY!!