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Vegan Chocolate Cream Pie

Ingredients:
1 package of silken tofu (extra firm)
1 package of vegan chocolate chips
1 9-inch vegan pie crust (pastry or graham cracker)

Directions:
Have your favorite pie crust ready! Put the silken tofu in the food processor and blend until smooth. Melt the chocolate chips in a saucepan or double broiler over low heat until all chips are melted. Pour the melted chocolate into the food processor with the tofu and blend together until all the chocolate is mixed thoroughly. Pour the mixture into the pie crust. Refrigerate pie for at least two hours before serving. Garnish with berries, chocolate pieces, or nuts if desired.

Variations:

Chocolate Mint Cream Pie
Add a few drops of mint extract to the tofu when you add the chocolate. Extract is strong don’t use too much! Taste test after each drop added.

Chocolate Almond Cream Pie
Use the same directions as for the mint pie, but use almond extract. Garnish with sliced almonds.

Spicy Thai Peanut Noodles

Ingredients:
1 package of rice noodles
1 bottle of Thai sesame/peanut dipping sauce (vegan) 
1 package of baked tofu, Thai flavored 
1 bag of frozen vegetables, (broccoli, cauliflower, and carrots)
3 or 4 green onions sliced
2 tablespoons of peanut butt
1 tablespoon of sesame oil 
soy sauce to taste
red pepper flakes to taste
fresh chopped cilantro to taste
chopped peanuts to garnish (optional)

Directions:
Boil your rice noodles till they are tender, drain and rinse with cold water, set aside.  Steam or microwave the veggies, set aside.  Combine sauce, pb, oil, soy sauce and pepper flakes in a small bowl, set aside. Cut the tofu into small cubes and set aside.  Combine everything in a great big pot. stir well, heat thoroughly. Add cilantro at the last minute. Serve with peanuts on top. Eat with chopsticks.

Preparation time: 20 minutes

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