Blueberry "Yogurt"

Blueberry "Yogurt"

2 -- 10 oz. packages Mori-Nu firm tofu
1/2 cup water
2/3 cup sweetener (maple syrup, brown rice syrup, etc.)
2 cups frozen blueberries
1 tsp. blueberry extract
1 tsp. raspberry extract

Combine all ingredients in blender and process until smooth. You may wish to add the frozen blueberries at the end and stir them in so they remain whole.

This may be fozen in an ice cream machine or in ice cubes and then put through a champion juicer for great "ice cream".

*Try adding a banana to the recipe for variety.

Serves: 4

Tofu Cheese Cake

Tofu Cheese Cake

1 prepared nut crust
1 cup pineapple juice
2 Tbsp. agar-agar
1 lb. soft tofu
5 Tbsp. honey
6 Tbsp. freshly squeezed lemon juice
1 Tbsp. grated lemon peel
1 tsp. candied ginger, minced

Heat the pineapple juice to a near boil. Stir in the gelatin or agar-agar gradually and simmer until it is dissolved, about 5 minutes. Cool for at least 10 minutes.

In a blender or food processor, combine all the other ingredients with pineapple juice mixture and blend for a few minutes. Pour into the baked crust. Refrigerate 3 - 4 hours.

Mocha Mousse

Mocha Mousse

2 1/2 cups mashed silken firm tofu
1/2 cup sugar (or alternative sweetener)
1/3 cup unsweetened cocoa powder (or carob)
2 Tbsp. grain cereal powder (such as Roma or Postum)***
1 tsp. orange zest
1/2 tsp. ground cinnamon

Put all ingredients into food processor; blend until very smooth and creamy. Spoon about 1/3 cup of the mixture into 6 small individual dessert cups.

Cover and refrigerate for at least 1 hour before serving.

Makes six servings.

**Grain cereal beverages are not gluten free. For gluten free version, use decaf coffee.

Oranges with Radishes and Dates

Oranges with Radishes and Dates

4 large navel oranges
2 tbsp lemon juice
1 tbsp honey
1/2 tbsp. ground cinnamon
2 heads romaine lettuce
10 red radishes, thinly sliced
2 tbsp chopped walnuts
1/2 cup pitted dates

With a small sharp knife, remove the peel and white pith from the oranges. Slice the oranges crosswise into 1/4-inch rounds. Place on a large platter.

In a cup, whisk together the lemon juice, honey and cinnamon. Pour over the oranges. Cover and chill for 30 minutes.

Tear the lettuce into small pieces and place in a large bowl. Add the radishes and walnuts. Drain the dressing from the oranges and pour over the lettuce. Toss well. Add the oranges and dates. Toss to combine.

Serves 6.

Creamy Peanut Butter Pie

Creamy Peanut Butter Pie

*A family favorite!*

1 1/2 cups chocolate graham cracker crumbs (or prepared nut crust for gluten free version)
1 Tbsp. oil
4 Tbsp. maple syrup
1 package Mori-Nu Lite Extra Firm tofu, pureed
8 oz. tofu cream cheese
2/3 cup granulated Sucanat
1/2 cup peanut butter, natural, crunchy
1 tsp. vanilla extract
2 Tbsp. clover honey
1/4 cup fat-free chocolate syrup (reserve for topping; may substitute 3 Tbsp. carob chips melted in warm oven)

Position a rack in the center of the oven and preheat to 350 degrees F. Coat a 9" or 10" round pie pan with cooking spray. Mix graham crackers, oil, and maple syrup together and press into the prepared pie pan. Place remaining ingredients (except chocolate syrup) in a food processor, puree until smooth, and pour into the crust. Bake for 30 minutes. Let cool for 30 minutes and then refrigerate overnight or 5 - 6 hours before serving. Drizzle pie with chocolate syrup just before serving.

Serves: 8 - 10

Mori-Nu Key Lime Pie

Mori-Nu Key Lime Pie

1 package Mori-Nu Lite Firm Tofu
8 oz. Tofutti cream cheese
1/2 cup Key lime juice
2 tsp. grated lime rind
2 packages Mori-Nu Mates Vanilla Creme Pudding Mix
1 - 2 Tbsp. honey, to taste (or alternative sweetener)
1 pie shell (a nut crust is delicious and gluten free)

Blend Mori-Nu Lite Firm Tofu with lime juice in a food processor until completely creamy and smooth. Add the rest of the ingredients, re-blend until smooth. Pour mixture into a cooled pie shell and chil for 2 - 3 hours.

Baked Apple Delight

This is a wonderful gluten-free version of an old favorite. The delightful flavors in this mixture meld delightfully.

Baked Apple Delight

4 apples

2/3 cup almonds

1/8 cup flax seeds
1/2 cup coconut

juice of 2 oranges

1 tsp. vanilla

1/2 tsp. cinnamon

1/4 cup agave syrup

1/2 cup dates, chopped
lavender and mint

Core apples, cutting deeply into center so that space can be made for filling.

Grind almonds and flax seeds in food processor until finely ground. Place mixture in a bowl. Add coconut, orange juice, vanilla, cinnamon, agave syrup, and dates.

Place a small amount of filling in the bottom of a baking dish (or dishes). Use the remaining filling to stuff each apple.

Bake at 350 degrees F. for 25 minutes. When apples are tender and baked through, remove from oven. Drizzle with more agave syrup for decor. Garnish with mint and lavender.

*The lavender enhanced the flavor --- allow little buds of lavender to mix with the filling.

Quiet Times

We all go through quiet times in our lives, and late summer is such a time for me. Garden produce is abundant right now, and most of our family meals consist of dishes that don't require a recipe. Key ingredients right now are Walla Walla Sweet onions, zucchini, cucumbers, peppers, tomatoes, corn on the cob, and Yukon Gold potatoes. These ingredients make great stir-fries, sandwiches, and one-dish meals. Produce is being supplemented with beans and whole grains --- both make a good base for meal time. Melons, peaches, and other fruits are enjoyed and satisfy the sweet tooth in us all. The fiber count is up with these types of meals, making the Full-Plate Diet easy. How I wish garden produce would last year-around! Recipes will follow soon --- when the quiet time has passed and inspiration hits again.