No-Top Tofu Pie

Pie anyone?
I guess this is even similar to a quiche...... but much more tasty :-)

You'll need:
1 sheet puff pastry (low fat if desired - that's what I used)

300g silken film tofu, drained very well

1/2 teaspoon vegetable stock

1/2 teaspoon dried thyme

1/2 cup corn kernels (frozen or canned is fine, if using frozen this works better if they are defrosted first)

30-40g sun-dried tomatoes, cut into small pieces

400g can soybeans (cannellini beans or other white beans would work equally as well)

1 heaped Tablespoon nutritional yeast

1 Tablespoon arrowroot powder

handful pepitas

Place a pie dish or flan dish on the sheet of puff pastry and cut around the outer edge to create the circle shape. Press the cut pastry into the dish.

Drain the tofu & place in a large jug or bowl. Add the stock & thyme.

Whisk until the tofu has crumbed down completely & no large lumps remain.

Add the corn, sundried tomatoes, soybeans, arrowroot & nutritional yeast.

Stir until all the ingredients are well combined.

Pour mixture into the dish & press down well. 
Smooth the top and then sprinkle on the pepitas. You can fold the edges of the pastry over if you desire.

Bake at 200C for 25-30 minutes or until the pastry is golden brown.

Note: If you don't like the taste of the arrowroot powder, you can substitute with cornflour, or leave it out. If you leave it out the pie will not set as well - you will need to make sure that the corn is defrosted too or else there is too much moisture in the mix. The pie will still taste good but it won't hold together very well.

Soy-tella!

I decided that I wanted to make a healthy version of nutella! When I told my daughter this she asked what nutella was!!!! I was secretly very proud that I have lasted 7 years without my daughter finding out about nutella!!!! lol
Well now she's addicted - but I'm more than happy to put this on her school lunches!!!

I like the way this doesn't become completely 'smooth' - it reminds me a bit of crunchy peanut butter! And of course, it tastes divine!!!

You'll need:
1 cup roasted soybeans (if you want you can use cooked ones that haven't been roasted, they just won't taste as nutty)
1 tablespoon hazelnut spread
1 tablespoon cocoa powder
2 tablespoons warm water (more or less depending on consistency desired)

In a food processor combine the soybeans and cocoa powder. Process until the soybeans are quite broken down. (This will take some time - also if you have a mini food processor, it seems to work better for smaller amounts of food - it won't all fly off to the edges then!)
Add the hazelnut spread & continue to process until desired smoothness is reached!
(You can choose to add a touch of sweetner if your taste prefers a sweeter sweet - try agave nectar.)
Put into a container & store in the fridge.

Really great as a filling for ginger logs :-)