My Dad and Dr. Mercola are on a tear about how dangerous it is to eat large amounts of unfermented soy products such as tofu. I agree and tend to cook from whole food and use rice milks and ice creams instead of soy, but sometimes tofu or other soy products are just such a fantastic shortcut you just can’t do without it.
This week, per my meat-eater husband’s request, I made homemade tomato pasta sauce with fresh herbs and poured it over shells filled with Vegan with a Vengeance Tofu-Basil Ricotta. Even my picky kids had seconds. Delish.
The good thing about Tofu-Basil Ricotta (besides being soooo tasty smothered in homemade tomato sauce) is the nutritional yeast. Let’s be honest– the vegan diet can be dangerously short on B12. Long term effects of B12 deficiency can be very scary. Nutritional yeast helps right that imbalance. And it is tasty, tasty, tasty, too.
To go with, I served a salad based on a Nicola Graimes recipe– slivered blanched almonds, golden raisins, oranges. I added a few perfect mint leaves, citrus champagne vinegar, a little sugar, a pinch of sea salt. I sneaked in a huge nutrition punch with Udo’s 3-6-9 Flax, Sesame and Sunflower oil. You couldn’t even taste it, or its odd flavor simply complimented the mixture, one or the other. I served it on spinach leaves– c in the oranges makes the iron in the spinach available to your body– and it was so delicious, like a dessert. The kids even ate it, always the hallmark of vegan food success.
Finally… my stepson loves Pie. Any Pie. He is too big for me to pick up and throw on the bed or throw myself on him and tickle him like I could do when he was small, so I do a lot of communicating through food.
He requested sweet potato pie. I once claimed to make the best sweet potato pie in Alabama and perhaps throughout the southland. It involved eggs, butter, sweetened condensed milk, and resembled butterscotch pie rather than sweet potato. So good! What to do now that I am vegan? I hadn’t as yet found a good enough substitude.
But Albertson’s had organic yams, and I resolved to be brave and try.
I was dismayed to find that any recipe called for egg replacer or tofu. How could I thicken without those? Egg replacer often has a ‘taste’ and I honestly am trying to get away from the tofu.
So I decided to experiment. I mashed together 1 stick Earth Balance nonhydrogenated vegan margarine, 1 HUGE sweet potato baked in the microwave, a cup of organic sugar more or less, a half teaspoon of allspice, a half teaspoon of salt (go easy on the salt, it is WAY too easy to oversalt!) and a couple of teaspoons of lemon juice. I heated this to melt the margarine, and then mixed 1/2 cup of flour with water to make 1 cup to thicken, and continued adding rice milk (1/2 cup or a bit more, maybe?) and cooking til it was pudding consistency.
You have to cook flour puddings to a boil, stirring constantly to avoid scorching, to get rid of the floury taste. Once it boiled and cooled a bit I added a full big dessert spoon of bourbon vanilla from Trader Joe’s and poured it into a storebought shortbread crust and chilled. Nutrition + pie – tofu or egg replacer = …
My son had two slices for breakfast. Ahh… he knows the way to my heart.
