soy

Perfect Pumpkin Pie : Veganized

1 fat, 1 fruit, 1 grain, 1/2 protein20140409-140642.jpg

Ok, I know it’s spring and traditionally pumpkin pie is served in the fall. But, fall was 6 months ago and I can’t possibly wait another 6 before eating this again! So I made up this excuse for the family as to why I have to make pumpkin pie instead of apple, peach, berry, etc: 20140409-140648.jpg

Pumpkin pie will help us watch the spring flowers bloom, while cleansing our bodies from the winter weather.
20140409-140700.jpg

I use this excuse because pumpkin is high in vitamin A, cancer fighting beta-carotene, and fiber! Not to mention it has been said to help keep the skin wrinkle free, so bring on the sun!

If your family likes pumpkin year round (like me, but unlike my family) just make it because it tastes good.

REALLY good.

20140409-140705.jpgAdapted from Vegetarian Times

Crust

½ cup unbleached flour

7 Tbs. whole-wheat pastry flour

½ tsp. salt

½ tsp. sugar or granulated sugar cane syrup

½ tsp. baking powder

2 Tbs. canola oil

3 Tbs. soy milk plus ½ tsp. lemon juice

2 to 3 Tbs. water

Filling

1 15 oz canned pumpkin

1 cup soy milk

1/2 cup sugar

1/4 cup cornstarch

1/2 Tbs. dark molasses

1 tsp. vanilla extract

1 tsp. ground cinnamon

½ tsp. ground ginger

¼ tsp. grated nutmeg

¼ tsp. ground allspice

>> The Crust: Combine flours, salt, and baking powder in a bowl. Separately mix the oil, soy milk and lemon juice. Add the wet and dry ingredients. If it is too dry, add some water. Refrigerate the dough for an hour if you can, otherwise roll it out and line a 9 inch pie pan. Crimp the edges and preheat the oven to 425F while you prepare the filling.

The Filling: Mix all the filling ingredients together until smooth. Pour over the unbaked crust and smooth the top. Bake for 10 mins and then reduce the oven to 350F. Bake for an additional 40-50 minutes, until the filling has set. Let the pie cool, and then refrigerate overnight or at least 3 hrs.

Exchange counts are for 1/8th of the pie. If you’re wondering where the fruit comes from, it’s the sugar in the pie. Ignore this if you need actual fruit in your diet, and not just the sugar.

 

Advertisements

Happy Green Day! (No, not the Band…)

Happy St. Patricks Day!

If you haven’t already, please fill out this quick survey so that I can continue improving FeedMeColor. Thank you to everyone who has already completed it!20140316-200502.jpg

Yesterday my friends and I went into Southie to watch the St.Patricks Day Parade. On our way there, we stopped to get breakfast at our favorite local coffee shop. We saw that they had green colored bagels so obviously we had to order some (to get into the spirit-right?). I saw the girl working the counter start to go towards the regular colored ones, and I exclaimed “MAKE IT GREEN!”. From then on, we “made it green” for the rest of the day. Including these homemade oreos!

I’m not Irish but I do like to think that I’m celebrating the holiday by eating green foods. Here are a few dishes I consider green enough for St. Patricks Day:

20140307-152642.jpg

20140304-142530.jpg

20140312-203652.jpgWhat are your St. Patricks Day “green” (or traditional) recipes?

 

Soy Ginger Quinoa Salad

1 grain, 2 protein, 1 1/2 vegetable20140312-203652.jpg

Have you ever watched the documentary Blackfish?

I decided to watch it last night after I heard about the new bill being proposed by a California state legislator. The bill would ultimately ban the captivity of Orcas, causing major disruption at Sea World.

I’m fairly good at watching documentaries. By this I mean I try to juxtapose and decontextualize the information presented. However, watching this documentary was eye opening. I was shocked and often times uncomfortable. Now that’s a documentary.

20140312-203659.jpg

If you’re interested in marine biology, politics, or enterprise corruption I would definitely suggest watching Blackfish. I’d love to hear what you all think of it!

I watched Blackfish while eating this Soy Ginger Quinoa Salad. I would highly suggest doing the same.

1/2 cup cooked quinoa [1 grain, 1 protein]

1/2 cup edamame [1 protein, 1 vegetable]

1/4 cup cucumber & carrot, chopped [1/2 vegetable]

1 small garlic clove, minced

1 tsp soy sauce/ tamari

1 tsp rice vinegar

1 tsp ginger, minced/chopped

>>Combine all ingredients in a bowl. Top with toasted sesame seeds.