Pi Day! (3.14)

Hey everyone! I have been very distracted and very forgetful when it comes to taking pictures of my food. This month has been big for injuries. I hurt my rotator cuff a few weeks ago and then recently re-hurt it because I went back to working out with too much weight too soon. I also injured my calf last Tuesday in track and have not been able to run since then. I am finally getting better and hoping I will be back to normal by the end of next week.

On a lighter note, my math class celebrated Pi day (3/14 as in Pi is 3.14.....). It is a little elementary but we have been working so hard in class that we deserved a break. I made a chocolate silk pie but I forgot to take a picture of it because I was rushing around to get it finished. I wrote out the pi symbol in chocolate chips. I did not tell anyone it was vegan except my teacher after she had eaten it. She said she loved mine because it was dark chocolate. We got a new stove and the first thing I baked in it were muffins. They came out so moist and yummy. Hope everyone is having a good pre-spring.

Chocolate Silk Pie

Crust-

1 1/2 cups whole wheat pastry flour

1/4 teaspoon salt

1/4 cup canola oil

about 2-4 tablespoons cold soymilk

Combine the flour and salt in a large mxing bowl. Cut in the oil with a fork until the mixture froms coarse crumbs. Sprinkle the milk or water over the flour mixture and mix with the fork until moist. From the dough into a ball with year hand and place it between two sheets of waxed paper. With a rolling pin, roll the dough into a circle about one inch larger then your pie plate. Flip the crust into the plate very cerfulling and flatten the crust against the plate. trim the edges and flute them (you can use your fingers to make that cool little ribbed effect). Prick the sides and the bottom of the crust with a fort.

-To fully bake crust (for this recipe and all other pies that DO NOT need to be baked)

Bake in a pre heated 400 degree oven for 20 minutes or until it turns deep golden brown and is crisp. Cool before filling.

-To prebake crust (for pies you need to bake)

Bake in a preheated 400 degree oven for 12-15 minutes or until it turns golden brown. Cool before filling.

Filling-

12 oz. silken SOFT tofy

12 oz. vegan chocolate

1 teaspoon vanilla extract

Melt chocolate in microwave or in a double boiler, let cool untill its warm, not hot. While chocolate is melting, put the tofu into a belender or food precessor, and blend until smooth. Add the chocolate and belend again until the mixture has no white color left in it. Add the vanilla and blend again. Pur into pie crust and refrigerate for 1 hour, and serve at room temperature, if you can wait that long.

serves- 9 but could very likely serve 1

Full Meal Muffins

Amazing recipe from Vegan Lunch Box. They came out perfect! No added oil, sugar, salt, and they are wheat free. They also have zuchinni in them, are you intrigued yet?