Polar Bear eating a pumpkin
Fear potlucks no more! Last night the Vegetarian Community of Iowa (VCI) held a holiday-themed potluck at the Windsor Heights Lutheran Church. Recipes were provided and holiday tips were shared to help attendees get through another holiday season animal-free.
It was a pleasure to discover that all fare was not just vegetarian but vegan. Guests were able to enjoy each other’s tasty dishes such as chickpea-quinoa pilaf, seitan “chicken” and stuffing, cheeseless pizza, and spinach salad. There was also an assortment of desserts including a yummy tofu pumpkin pie to satisfy your Thanksgiving cravings.
Below is a delicious yet simple dessert shared at the VCI potluck by Kathie Dawley.
Tofu Chocolate Pie
¾ cup unsalted organic peanut butter
2 tablespoons agave
1 to 2 tablespoons water, if needed
Mix flour and peanut butter in a bowl using a fork. Add agave and mix as well as you can with a fork. Add water if it doesn’t hold together well. Roll dough between two sheets of waxed paper. Sprinkling a few drops of water on the counter will keep paper from sliding. Peel off top paper and pick up crust by corners of the bottom paper and transfer (dough side down) to pie pan. Carefully peel off paper. Flute edges and pierce bottom and sides of crust with a fork. Bake at 350 degrees for 10 to 12 minutes or until nicely browned.
10 ounces vegan semi-sweet chocolate chips
2 packages Mori-Nu Silken Tofu
3 Tablespoons agave
Heat chips in microwave just until melted. Add agave and stir until smooth. In a blender blend tofu until smooth. Add the chocolate/agave mixture to tofu and blend until creamy. Pour filling into piecrust and chill until firm. Slice and serve.