Peanut Butter Pie

My last post was a month ago and for that, I apologize.  Health issues and a new job have had me stretched so thin, I needed to stop for a little while to look around and appreciate what's good in my life... and one of those things is YOU. Yes, YOU, My blog readers... Without you this post would be just words on a webpage somewhere on the internet that would go unread.

You are who I write to and it brings me such joy that I have 16,000+ views now.  As a thank you for reading, (and a thank you for being patient) I am posting today a recipe for one of my family's favorite desserts.

Before I had to go vegan this dessert was almost a staple at every family get together during the spring, summer, and even into the fall. It was a hit!  After making the switch, I didn't make it anymore... I was too jealous that others would be eating it and I couldn't even have a bite!

Well, a couple weeks ago, when things finally started calming down (trust me as I look at my schedule right now... that was definitely the calm before the storm) I invited some of my closest friends over for a "family dinner".  (Shout out to Jane, Kjell, Mark, and Cody for coming!) I made 2 pot pies (1-chicken, 1-vegan), Chopped Salad, and needed something for dessert. I HAD TO VEGANIZE MY PEANUT BUTTER PIE!!! I knew it'd be a hit and indeed, it was.
(Even after dinner when there was leftover pie and my dad ate about half the pie...)

Alright, are you ready for this? No-Bake Peanut Butter Pie:

1 cup smooth peanut butter
1 (8oz) container Daiya Plain Cream Cheese
1 1/4 cup powdered sugar
1 1/2 cans full fat Coconut Milk, (put these in the fridge overnight to chill and separate**) OR 
1 container So Delicious Coco-Whip, if you're in a hurry!
1 oreo cookie crust

**Before I begin, let me explain the coconut milk process.  By putting a can of full fat coconut milk in the fridge, it allows the coconut water to separate from the coconut cream, as cream is like any fat, it hardens and stays at the top of the can while the water stays at the bottom.  Before using, carefully turn the can over and open at the (regularly) bottom of the can.  This will allow you to pour out the water (discard or save, your choice) and scoop out the cream.  For this recipe the cream of 1 1/2 cans was enough for me for this recipe.  Simply whip with a whisk with a splash of vanilla until fluffy like whip cream and it is ready to be folded in to the peanut butter batter.  Okay, now back to the recipe)

In a stand mixer, beat the peanut butter, cream cheese substitute, and powdered sugar until mixed thoroughly.  

Fold in the coconut cream, until incorporated.  

Pour into pie crust and freeze for 2-3 hours. (or Overnight, if planning to take it on a picnic or something)  Allow to thaw 10 min before cutting and serving. 

That's it. Literally: EASY AS PIE!!! haha (I crack myself up!)

I suggest once you make this the first time... always have cans of coconut milk in the fridge, you will be asked to make this again. And again. And AGAIN!

A Scrambled Casserole

Breakfast/Brunch is one of my favorite meals but let's be honest... it's not exactly the most vegan friendly meal when it comes to dining out.  Today is Easter Sunday and a lot of people celebrate with a big family brunch which means lots of eggs/egg dishes.  Well I've got a great eggless brunch dish for you. 

I personally like it better than what I remember about scrambled eggs.  The texture is similar to that of scrambled eggs and it's combined with all kinds of breakfast yummies like tempeh bacon and hash browns!!

Here’s the recipe!

1 tsp. Extra virgin olive oil

1 Red bell pepper diced

1 Yellow bell pepper diced

1 (6oz) package of Tempeh Bacon, chopped

1 Block firm tofu

½ Cup chopped green onions

½ Cup Daiya shredded cheddar cheese
1 Tbs. vegetable oil
2 Large russet potatoes, washed, grated, and rinsed OR 1 (16oz) bag frozen hash browns
1 tsp. Garlic powder
1 tsp. Onion powder
1 tsp Turmeric

Pre-heat the oven to 420º F.

Pat the block of tofu dry and slice it into 4 equal pieces. 

Using a paper towel or lined kitchen towel, press the tofu firmly to remove moisture. 

Working over a large mixing bowl, crumble the tofu using your fingers. Add the vegan cheese, garlic powder, turmeric, green onions and onion powder.

In a skillet heat the olive oil and add the tempeh bacon and peppers, stirring until the peppers are slightly browned. 

Add the peppers and tempeh to the tofu mixture.

Using the same skillet get the high heat oil hot and add the potatoes. 

Stir the potatoes constantly without pressing down on them until they are browned. 

Add them to the tofu mixture and stir gently until well incorporated. 

Distribute the mixture evenly into a 13x9” baking pan.**  Bake for 20 minutes or until it’s hot.

**You can make this dish ahead of time to this point, cover with foil, refrigerate overnight, and bake it in the morning.

I like to top this with more chopped green onions, ketchup, old bay, or even some sriracha! Enjoy!