Did You Know?

Did you know??
Although using avocados and bananas are all the buzz now to get soft and shiny hair, all it will get you is a messy kitchen and bathroom. These products are great to help your hair for one day, but the proteins in them are way too big for your hair to absorb. And unless you are going to use them each day (yikes!), then you should head to a beauty supply store and check out some Vegan products that use "hydrolyzed" proteins - proteins from avocados and bananas that actually are small enough to help your hair.

Sunday, May 30, 2010

Toasted Coconut Chocolate Cream Pie


12 oz. Silken Tofu, like Mori Nu (not firm)
6 oz semi-sweet chocolate
2 tbsp non-dairy butter
1/4 c non-dairy milk
2 tbsp coconut oil
1 c shredded coconut, sweetened

1 prepared graham cracker crust
1 c graham cracker crumbs
1/4 c non-dairy butter
4 tbsp brown sugar

Preheat the oven to 350 degrees.

Toast 3/4 c coconut in the preheated oven for 5-10 minutes until desired colour - a golden brown is pretty good.

To make the filling:
Empty contents of silken tofu into a blender or food processor. Add soymilk and blend to smooth.
In a microwavable container, melt the chocolate and the butter together. once melted, add the coconut oil and stir.
Add to tofu puree and blend again until the chocolate is completely combined and the mixture reaches a uniform colour.
Pour the mix into the graham cracker crust.

To make the crust:
Crush graham crackers into coarse crumbs.
In a microwavable container, melt the butter with the brown sugar.

Combine the liquid with the graham crumbs and push into a pie pan until there are no holes or spaces, and it is evenly layered.

Bake at 350 degrees for 10-15 minutes.

After the pudding is set, top with the 3/4 c toasted coconut and the last 1/4 c of the untoasted. For serving, add chocolate shavings.

NB:  It is better to use silken tofu if you are serving the same day. Silken tofu tends to separate after a day or so. If you are planning a day or two ahead, use a softer tofu and up the soymilk to achieve the same creamy texture.

Caloric Info
Servings 8
Calories 317.1
Total Fat: 21.6 grams
Sat Fat: 9.5 grams
Polyunsat. Fat: 3.2 grams
Monosat. Fat: 6.5 grams
Cholesterol: 0 grams
Sodium: 195.5 mg
Potassium: 113.2 mg
Carbs: 32.2 grams
Dietary Fiber: 1.9 grams
Sugar: 21.2 grams
Protein: 3.0 grams

Sunday, May 2, 2010

Low Fat Vanilla Cupcakes with Sweet Almond Glaze


These cupcakes, a low(er) fat vanilla, are perfect for a warm and sunshine-y summer day by the pool. With the almond glaze, these little guys are fun and a bit messy, but manageble.

1/2 c vanilla soy yoghurt
2/3 c vanilla almond milk
1/4 c applesauce, or 1/2 mashed banana
3 tbsp canola oil
3/4 c sugar
1 tsp vanilla extract
1/2 tsp almond extract, or a fruit extract (like orange or raspberry), or more vanilla
1 1/4 AP flour
2 tsbp arrowroot powder
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Preheat oven to 350 degrees, and fill your muffin pan with cupcake liners.
Whisk together yoghurt, milk, applesauce or mashed banana, oil, sugar, and extracts. Sift in flour, arrowroot, baking powder, baking soda, and salt and mix. Pour into cupcake liners until about 2/3 full.
Bake for 20-25 minutes.

For the Almond Glaze:
1/2 c almonds
2 tsp vanilla extract
1/4 c agave nectar (light or raw)
~2 c confectionary sugar
~1/2 c vanilla almond milk (or water)

Blend all ingredients in a food processor or blender until you get a smooth and syrup-like. Add or adjust ratios to get your desired taste and consistency.
Spread 1 tsp of glaze to each (slightly warm) cupake and let it drizzle down the sides. For cleanliness sake, you can eat this guy with a fork and napkin.

Caloric Info
Total Fat:7.0 grams
Sat Fat:0.5 grams
Polyunsat. Fat1.8 grams
Monosat. Fat:4.0 grams
Cholesterol:0 grams
Sodium:115.1 mg
Potassium:120.9 mg
Carbs:50.7 grams 
Dietary Fiber:1.4 grams
Sugar:35.2 grams 
Protein:3.1 grams