Vegan Pumpkin Pudding

Ingredients:
1 lb silken tofu
1/2 tsp salt
2/3 cup maple syrup
1 cup canned pumpkin, unsweetened
3/4 tsp cinnanom
1/2 tsp mace
1/2 tsp nutmeg

Blend all ingredients in a food processor. The pudding may be a bit runny but will firm up in the fridge.

Pour into four serving dishes

Top with whipped, sweetened coconut milk (or for non-vegan—fresh whipped cream). To make the whipped coconut milk you will need a whipped cream dispenser. This is the one I use from WhipRite: http://www.creamright.com/product/WCD-AM-300BA-AL.html

Pour in chilled, low or full fat coconut milk with a couple of tablespoons of maple syrup. Shake very well to firm up the cream.


Serves 4

Nutritional Breakdown Per Serving (without topping)

   248 Calories
   6 g Fat (20.0% calories from fat)
   10g Protein
   43g Carbohydrate
   3g Dietary Fiber
   0mg Cholesterol
   283mg Sodium

Easy Bean Curry

Ingredients:
1 tablespoon oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 large onion, chopped
1 tablespoon grated gingerroot
1 tablespoon curry powder
4 cloves garlic, chopped
1 large (28 oz) can diced tomatoes
2 cans (19 oz each) beans (drained and rinsed)(lentils, kidney, romano etc.)
1 teaspoon (or more!) curry paste

Directions:
Heat oil in large pot over medium heat and stir fry the mustard and cumin seeds until they pop. Add onion, ginger, garlic and curry powder and stir fry until lightly colored. Add tomatoes with juice, beans and 1 tsp curry paste (to start!). Simmer for about 20 minutes or until thick and saucy. Keep adding curry paste to taste during the cooking.

Serve with rice, pita, toast, chapattis, or nan.

Serves 6

Nutritional Breakdown Per Serving

  221 Calories
  4 g Fat (15.3% calories from fat)
  11g Protein
  37g Carbohydrate
  14g Dietary Fiber
   0mg Cholesterol
   835mg Sodium