Posted in tofu, Vegan Blog

Pumpkin Pie Smoothie

I finally mustered up some gumption yesterday and finally tried a smoothie made with silken tofu. Though I have no pics, I can honestly say, IT WAS DELCIOUS!

The weather around here has been typical bipolar Adirondack weather. Sunny one day, snow the next, rain and repeat. It has been damp and dreary and Mother Nature cannot decide whether it’s Winter or Spring (let’s call it Sprinter!) which in turn can also dampen one’s mood (we’ll call this ailment, “Cabin Fever”. One of my favorite things to have during the autumn when the weather is supposed to be like this, is anything pumpkin. I love pumpkin and all the spices that go along with it! I call them the “feel good” spices, since they make me feel good when I eat/drink them.

Since becoming vegan, I have been wanting to try silken tofu in a smoothie but I’ve been too chicken. Tofu is still a new and weird thing to me and I’ve only had it a few times. My philosophy about smoothies is, be easier, the better. There’s no draining silken tofu for smoothies, so that makes for less time (generally, you drain tofu for about an hour before preparing it) and less effort.

I have been craving pie, specifically, pumpkin pie. I had a can of pumpkin in my pantry, next to a can of sweet potatoes, so I thought, “Why not?!” In my blender, I mixed one cup each of the pumpkin, sweet potatoes, silken tofu and frozen mixed berry blend (blueberries, strawberries and bananas),  with some allspice, clove, nutmeg, and cinnamon.

I was nervous and hesitant to take my first sip. The color was kinda bluish from the berries. It looked and almost had the consistency of a pudding (which gave me future ideas for when I get brave enough to actually try to bake a pie) but as soon as creamy smoothiness of it all hit my palette, I was transported back to autumn! It was creamy and spicy with all that autumn wholesomeness you would expect. I’m not a seasonalist at all, I’ll eat pumpkin things all year round! This smoothie would be just as refreshing on a hot summer day as it would next to an open fire! Next time I make it, I’m going to replace the berries with banana and tweak out the spices a bit (I think I went a little too heavy with the Allspice this time around!).

Posted in Crockpot recipes, tofu, Vegan Blog

Eggplant and Carrot Curry Tofu Pasta

TT eggplant curr_020

Tofu…the final frontier for me to conquer, and I think I have been doing well for the first few times I have made.

As I mentioned yesterday, I was creating an eggplant and carrot curry. I have been trying to think outside the box and come up with creative ways to incorporate eggplant into our diet. Frankly, I am not a fan of eggplant on its own, but as I discovered last night while making a sauce with it, it’s fantastic!

Here’s how I made it (I’ll forewarn you, it’s about 5 hours of prep, but it’s so worth it!)


1 medium eggplant (see below how I prepared)

4-5 carrots

28 can of crushed tomatoes

half package of frozen stir fry peppers and onions

Curry seasoning

Ginger powder


Olive oil

Package tofu



Clean and cut eggplant into slices. Place on cookie sheet and sprinkle with salt to draw water out. Wait about a half hour and gently squeeze excess water out of slices and replace on sheet. Pat dry, removing excess salt and water, and brush with an olive oil and curry mixture. (You don’t need a lot, just enough to cover the eggplant) Bake in preheated oven for about 25 minutes.

In a blender, combine eggplant slices, carrots, few sprinkles of basil,  ginger and curry  seasoning and blend on high speed for a few minutes. Place into crockpot and cook on high for 4 hours.

Start pressing tofu about an hour and half before the sauce will be done. Cut tofu into little cubes. Put a couple tablespoons of olive oil into  large pan and toss in frozen peppers and onions with tofu. Sautee for a few minutes and put sauce in with mixture. Add sauce to the pan for tofu to soak up taste and simmer for about ten minutes.

Serve over your favorite pasta (we used rotini for this one) and ENJOY! Nutritious, delicious and animal free. I personally think this is one of my best vegan meals I have come up with yet. The eggplant and carrot pair well with the curry, their tastes blending into an awesome symphony of taste! Honestly, if someone had given me this sauce and not told me, I would not have guessed that there were carrots or eggplant in this sauce.