Savory 'N Cheesy Squash Pie

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There are easy side dishes that can just complete a meal. This is one that can also become an easy lunch or dinner with the right salad. You can also add to it a meat substitute on the side (you will find several good options in past posts of this blog.)

1 Medium Butternut squash
1/4 Block tofu, drained
1 Cup all-purpose flour
1/2 Cup raw cashews
2 Tbsp. olive oil
Salt to taste
1 Tsp. sweet paprika powder
1 Tsp. garlic powder
2 Tsp. onion powder

Pimento cheese or soy cheese

Peel raw squash and cube it. Put cubed squash in blen der or food processor together with
cashews, tofu and 3/4 cup water. Blend till smooth. Scrape into a bowl. Mix in all the other
ingredients, except the cheese. Incorporate well, making sure you have a smooth mixture,
without any lumps. Grease a baking dish and put half of the mixture into the dish, cover with
pimento cheese or with soy cheese, top with the rest of the squash mixture.
Bake at 350º F for about 45 minutes or until it is golden.

If you don't know how to prepare Pimento Cheese (a vegan cheese substitute), here's one of the recipes for it we make at home:

Vegan Pimento Cheese

1/2 cup red bell pepper, boiled for 10 minutes to sweeten it up
1 cup cooked millet
2 heaping spoons of cornstarch or arrowroot powder
1cup boiling water
1 teaspoon onion powder
1/2 tsp. sweet paprika powder
1/4 tsp. garlic powder
Salt to taste
1 Tbsp. olive oil
1/2 cup tablespoon raw cashews

Put pimento, cashews, millet and cornstarch or arrowroot in blender, process till smooth.
Put in a saucepot, add all the other ingredients and cook on a low heat until it thickens.
Put in refrigerator to harden.


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Ambrosia Pudding

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2 large apples, peeled
1 cup pineapple (could be frozen or canned)
1 1/2 cups all-purpose flour
1/2 cup shredded coconut
2 Tbsp. brown sugar
1/4 tsp. salt
2 tsp. vegetable or grapeseed oil
1/4 cup dark raisins
1/4 cup walnut pieces, chopped small
1/4 cup slivered almonds
1/4 block tofu (eyeball it)
1 cup water

Put tofu,pineapple and apple with half of the water in a blender and process till smooth. Add to the bananas. Incorporate all the other ingredients and mix well. Grease up a baking dish (a loaf pan size) and fill it with this mixture. Bake at 350º F until golden brown.
Serve as is, with vegan cream cheese, with vegan vanilla ice cream, with raisin syrup,or with vegan fruit yogur. Yum!


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Baked Banana and Pineapple Pudding

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This is an absolutely lush and delicious pudding and very easy to make!

4 ripe bananas (very ripe but still healthy)
1 cup pineapple (could be frozen or canned)
1 1/2 cups all-purpose flour
2 Tbsp. brown sugar
1/4 tsp. salt
2 tsp. vegetable or grapeseed oil
1/4 cup dark raisins
1/4 cup walnut pieces, chopped small
1/4 cup slivered almonds
1/4 block tofu (eyeball it)
1 cup water

Mash bananas in a bowl. Put tofu and pineapple with half of the water in a blender and process till smooth. Add to the bananas. Incorporate all the other ingredients and mix well. Grease up a baking dish (a loaf pan size) and fill it with this mixture. Bake at 350º F until golden brown.
Serve as is, with vegan cream cheese, with vegan vanilla ice cream, with raisin syrup,or with vegan fruit yogur. Yum!

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Sweet Corn Gems

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These gems are very nice and are even like cookies. They must be eaten while freshly made because they have no leavening. There are two ways of making them, one sweet and one salty. I will share with you now the sweet version.
2 cups fresh corn cut from the cob
1/2 cup yellow cornmeal
2 tablespoons brown sugar
1/4 cup all purpose flour
1 cup tofu, drained and cubed
1/2 cup soy milk
1/2 cup coconut milk
1 teaspoon salt
1 1/2 Tbsp. oil
1/2 tsp. anise seeds
In a blender, put the tofu with the fresh corn cut from the cob and process it with a little bit of water until smooth. Scrape into a bowl. Add all the other ingredients and mix well.
Heat up a skillet and barely "paint" it with oil (we use olive oil), drop the mixture into the skillet and cook the gems, until golden brown, turning them to cook on both sides.

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