Soy Milk Pumpkin Pie

Photograph by James Carrier found on Sunset.com

Ingredients

3/4 cup sugar
1 1/4 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 can (15 oz.) pumpkin
1 1/4 cups soy milk (10 oz.)
2 large eggs
Pastry for a single-crust 9-inch pie, purchased (thawed if frozen) or homemade
Preparation

1. In a large bowl, mix sugar, cinnamon, salt, ginger, nutmeg, and cloves. Add pumpkin, soy milk, and eggs; whisk until well blended. Pour mixture into unbaked pastry in pan.
2. Set pie on bottom rack of a 425° regular or convection oven. Bake for 15 minutes, then reduce temperature to 350°; continue baking until center of pie is set and a knife inserted in the middle comes out clean, about 45 minutes longer.
3. Set pie on a rack until cool, at least 2 hours. After serving, chill pie airtight.

Taken from Sunset
NOVEMBER 2003


Nutritional Information
Amount per serving (8 servings)
Calories: 247
Calories from fat: 32%
Protein: 3.6g
Fat: 8.7g
Saturated fat: 3.3g
Carbohydrate: 38g
Fiber: 1g
Sodium: 277mg
Cholesterol: 58mg

Parsnip and Chestnut Bisque

Recipe adapted from Richard Landau, Vedge, Philadelphia, PA Yield: 6 to 8 servings INGREDIENTS 2 tablespoons extra-virgin olive oil 1 small yellow onion, chopped 2 garlic cloves, crushed 1 pound parsnips, peeled and roughly chopped ¼ cup sweet Marsala wine 8 cups vegetable stock 2 cups jarred peeled chestnuts ½ teaspoon ground allspice ¼ teaspoon ground cloves ¼ teaspoon ground nutmeg ½ cup tofu sour cream or tofu cream cheese ¼ teaspoon kosher salt ¼ teaspoon freshly ground black pepper DIRECTIONS 1. In a medium stockpot set over medium heat, heat the olive oil. Add the onion, garlic and parsnips and sauté until the parsnips begin to brown, about 5 to 6 minutes. 2. Add the Marsala and cook until reduced by half, about 2 minutes. Stir in the vegetable stock, chestnuts, allspice, cloves, nutmeg and tofu sour cream and bring to a simmer. Cook until the parsnips are tender, about 8 to 10 minutes. Remove from the heat and set aside; allow the mixture to cool slightly. 3. Carefully purée the cooled mixture in a blender. Season with salt and pepper. Serve hot. via Tasting table

Low-fat Banana Muffins

2 C TJs whole-wheat pancake and biscuit mix

2 Egg whites, beaten

3 Bananas, mashed

¼ C Applesauce

¼ C Brown sugar

1 T Soymilk

1 t Vanilla extract

½ t Cinnamon

Preheat oven to 400

Mix together bananas, applesauce, brown sugar, milk, vanilla and cinnamon

Beat eggs to soft peak in mixer, slowly add the banana mixture

Turn to low and add the two cups of biscuit mix

Let mix for 15 seconds and remove

Spoon into 12 cupcake holders

Bake 12-15 minutes

Calories: 140

Fat: 1g

Carbs: 26.5g

Fiber: 2g

Protein: 2.85g

Ranch dressing

I adapted this recipe from allrecipes.com


1 cup homemade mayonnaise
1/2 cup goats yoghurt
1/4 cup soy milk
2 teaspoons fresh chopped chives
1/2 teaspoon dried dill weed
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper

Combime all ingredients and refridgerate overnight for best flavor....

Ajo Blanco

1 slice of stale bread, crust removed
1/2c water
1 garlic clove
salt to taste
1/4lb blanched almonds
1T sherry vinegar
1/2c olive oil
2c ice water
24 green seedless grapes

Soak bread in water for 1 minute. Squeeze dry.
Pound garlic with salt into paste
grind almonds in a  food processor until finely ground. add garlic, bread, and vinegar. With motor running, add oil and ice water. blend well.
Force puree through a fine mesh sieve into a bowl, discard solids. Refrigerate covered until cold, about 3 hours.
Before serving season gazpacho with salt and vinegar if necessary. serve topped with grapes.