en en en en en en en en en en en en en en en en en en en en en en en en en en en en en en en en en en en en en en en fr en en en en en en pa ca es ru tr es es en en en ne en en en en en en en en en en en en en en en es ca en es en en en en en en en en en en en en en en en en pa ca es ru tr es es en en en ne en en en en en en en en en en en en en en en en en en en en en en en en en en en en en en en en en en en en en en en en en en en en en en en en en en en en en en en en en fr en en en en en en en es en en en en en en en en pt en en en en en en en en en en en en en en en
Posted by deliciousonadollar in Desserts, Pies, Pastry and tagged with chocolate, dessert, food, no-bake, recipe, tofu, vegan, vegetarian August 27, 2013
This pie is so incredibly good it’s hard to know where to begin describing it.  There are many layers of flavor that all come together to produce a uniquely rich flavor profile and texture, and one slice is totally satisfying.
It is very easy to make, and only takes about 10 minutes to assemble.   It starts with a tofu base to which cocoa, coffee, melted chocolate, coconut flakes and almond milk are added  Then it all gets poured into a crumb crust. A short time in the freezer to firm up and you are ready to cut and enjoy this creation.
If you love chocolate you will love this pie!!
The pie’s texture comes from the addition of unsweetened coconut flakes to the other ingredients in the blender, but it does not get blended completely smooth.  Then chopped pecans get stirred in at the end.  So what you get is the smooth, dark richness of chocolate, a rough texture and flavor from coconut and a bit of chew from the pecans.  An interesting mix that somehow works.  All of us at my house devoured this pie at one sitting.  No one even guessed it contained tofu, and although I haven’t tried it,  I believe you could get the same great results using an equal amount of cream cheese in its place.
12.3 oz. silken tofu  (one package)
2 Tbsp. almond milk (add a little more if your blender needs extra liquid to get going)
1 cup unsweetened flaked coconut
1 cup dark chocolate chips
1 Tbsp. brewed coffee
2 Tbsp. agave nectar
1/2 cup toasted pecans, chopped
1 graham cracker or chocolate crumb crust
1.  In a blender container, combine tofu, cocoa powder, almond milk, vanilla, coffee, and flaked coconut.  That’s not a mistake, the coconut makes the texture awesome when it all gets blended in.  Blend until smooth.
2.  In a double boiler or microwave-safe bowl, combine chocolate chips and a tablespoon of brewed coffee.  Melt and stir until smooth.  Let cool down a bit and add to the blender mixture.  Then add agave nectar to desired sweetness and the pinch salt.  Taste and adjust to desired sweetness and consistency.  The pie is intended to be rich and bittersweet.
3.  Pour into a bowl, and manually stir in the pecans.   Pour into the crumb crust.
Pour the chocolate filling into a crumb crust.
Cover and place in the freezer for 30 minutes to firm up. Or place in refrigerator if serving at a later time.
Chilled pie ready to be cut and served.
4.  Once the pie has reached desired firmness, cut into 8 equal serving pieces and crown with whipped topping of choice.
This pie will keep well for a week when covered and stored in the fridge.
SOURCE:   VegKitchen with Nava Atlas
Soba Noodles with Miso-Glazed Chicken (or Tofu) and Vegetables
Posted by deliciousonadollar in Main Dish, Quick Meals and tagged with buckwheat, dinner, food, Japanese cuisine, miso, quick meal, recipe, soba noodles, tofu, vegetarian July 11, 2013
Soba noodles with miso-glazed chicken and vegetables.
My first question is–what are soba noodles?  Uninformed as I am I decided to find out, and for anyone else who also doesn’t know,  I’ll share what I learned.
Soba noodles are a traditional flat Japanese noodle made from buckwheat flour and wheat flour and used widely in Japanese cookery. (Dictionery.com)  Called a “whole grain”, buckwheat is actually the fruit of the buckwheat plant.  The plants are harvested and dried, the fruits hulled and then ground into flour.  Soba noodles look like flat spaghetti and are usually light beige in color, have a somewhat nutty flavor, and are shelf stable like other pastas.  They should be stored in a cool, dry place.  You generally cook these noodles the same way you cook any other kind of pasta; in a large pot of boiling salted water.
A few years ago it was difficult to find Asian noodles except in an Asian market, but happily, most large supermarkets now carry them.  I was fortunate in finding them at the market where I shop as fresh soba that only needed to be heated in the microwave.
Once I learned what soba noodles are and then actually found them, I was ready to try making this recipe.  I must say that both Mr. D. and I loved it and we ate most of the whole amount that is meant to serve 4.  There was only a small amount left over and we both wanted it for lunch the next day.  (He won!)
SOBA NOODLES WITH MISO-GLAZED CHICKEN AND VEGETABLES
Chicken and all the seasonings are ready.
2  1/2 Tablespoons canola oil, divided
2 Tbsp. rice vinegar
2 Tbsp. white miso
1 Tbsp. minced peeled ginger
1 Tbsp. minced garlic
1 Tbsp. lower-sodium soy sauce
1 1/2 tsp. sugar
1 tsp. dark sesame oil
4 ounces uncooked soba noodles
1 pound chicken breast tenders  (14-ounce pkg. extra-firm tofu, may be substituted)
6 ounces mushrooms, sliced
1 pound asparagus spears, trimmed and cut into 1-inch pieces
1/4 cup thinly sliced green onions
1.  Combine 1 Tbsp. canola oil and next 7 ingredients (through sesame oil) in a medium bowl, stirring with a whisk.
2.  Cook noodles according to package directions; drain and rinse.  Combine noodles and 1/4 cup miso mixture in a bowl; toss to coat.
3.  Heat a large nonstick skillet over medium-high heat.  Add 1 Tbsp. canola oil to pan; swirl to coat.  Cut any large pieces of chicken crosswise into smaller pieces. (Cut tofu crosswise into 4 (1-inch thick) slices.  Add to pan; cook 3 minutes on each side or until browned.  Add 1 Tbsp. miso mixture to pan; toss to coat.
This is the tofu version, courtesy of Cooking Light.
4.  Remove chicken/tofu from pan; keep warm.  Add remaining 1 1/2 tsp. canola oil to pan; swirl to coat.  Add mushrooms and asparagus to pan; sauté 4 minutes or until tender.
Sauteing the veggies and the miso mixture.
Add remaining 2 Tablespoons miso mixture to pan;  toss to coat.  Sprinkle with green onions.  Arrange 1/2 cup noodle mixture in each bowl.  Top with 1/2 cup vegetable mixture and chicken or tofu.
Soba noodles with miso-glazed chicken and vegetables.
I'm Carolyn, author of this blog, cook, amateur photographer & healthcare professional. Click "About me" for more details.
Follow Blog via Email
Enter your email address to follow this blog and receive notifications of new posts by email.
Join 471 other followers
Stuffed Chicken with Roast Peppers, Mozzarella and Basil
Bacon and Leek Quiche
Categories Select Category Appetizers  (38) Bars and Cookies  (77) Beverages  (13) Bread, Rolls  (31) Breakfast  (57) Brunch  (50) Cakes  (29) Carolyn’s Originals  (61) Cookies  (9) Cupcakes  (5) Desserts  (62) Dressings, Sauces  (13) Holiday  (30) Kitchen Basics  (16) Main Dish  (226)    Quick Meals  (99) Muffins & Scones  (14) Muffins & Scones  (14) Pies, Pastry  (19) Salads  (31) Sandwichs  (27) Side Dish  (66)    Vegetables  (46) Snacks  (50) Soups  (32) Travel & Restaurants  (9) Uncategorized  (29)
Create a free website or blog at WordPress.com.
Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.