Living the WELL Life

Tasty Summer Menu and Sweet Dessert

Friday, July 27, 2012

Tofu and Spinach Galette
Makes 4 servings
This recipe looks fancy, but it’s so easy, you will love this. And if you have any tofu haters in your household, this could change their minds.

1 package whole wheat pizza dough*

1 pound extra firm tofu, crumbled
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 ½ teaspoons sea salt
½ teaspoon cracked black pepper
1 teaspoon garlic powder
3 cups frozen spinach, thawed

For the onion topping:
2 tablespoons extra virgin olive oil
1 red onion, thinly sliced into half moons
Sea salt

Preheat oven to 350o and line a round pizza tin with parchment paper.

Between parchment sheets, roll the prepared pizza dough out to be slightly smaller than the perimeter of the pizza tin. Roll evenly. Set aside.

Combine tofu, oil, lemon juice, salt, pepper, garlic powder and frozen spinach. Set aside.

Place oil and onions in a skillet over medium heat. When the onions begin to sizzle, add a light seasoning of salt and sauté until wilted, about 4 minutes. Set aside.

Assemble the pie. Spoon tofu mixture evenly over the crust, leaving 1-inch of dough exposed around the rim. Spoon onions on top of tofu mixture. Fold the rim up over the filling, leaving the filling exposed. Using your fingers, pleat the crust to form a rim around the filling, but leaving the filling mostly exposed. 

Bake for 35 minutes, until lightly browned. Slice into wedges and serve hot.

*Whole wheat pizza dough can be found at natural food stores, Trader Joe’s and Whole Foods Markets. You may also make your own or use phyllo dough.

Hot Fudge Sundaes
Makes 4 sundaes

Decadent and delicious, this treat will win you raves…and no one will even guess it’s vegan.

Hot fudge topping
½ cup coconut cream or coconut milk (2 cans coconut milk or 3 cups almond milk)
2-3 tablespoons brown rice syrup (9-12 tablespoons)
5 ounces dark chocolate, coarsely chopped (8 bars)
½ teaspoon ground cinnamon (2 teaspoons)
1 teaspoon pure vanilla extract (4 teaspoons)

1 quart vegan vanilla ice cream (I love Coconut Bliss, Rice Dream, Soy Delicious) (9 quarts)

Coarsely chopped nuts, for garnish (2-3 cups)

Make the sauce. In a sauce pan, heat the coconut cream/milk through. Remove from heat and stir in syrup and chocolate until melted and smooth. Stir in cinnamon and vanilla. Adjust sweetness to your taste. 

Spoon ice cream into bowls and spoon sauce over top. Sprinkle with nuts and serve.

*Note: you may also add chopped fresh fruit or berries to these sundaes.
Also note that the sauce can be made ahead of time and stored in the fridge. Gently heat before using.


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