November 25, 2014

If you would have asked me a week ago if it is possible to make a pumpkin pie that tastes exactly like the “real” thing with a much healthier ingredient substitute, I don’t know if I would have believed it possible. But my friends, I am here to tell you that tofu pumpkin pie exists, and it is seriously wonderful.

Tofu Pumpkin PIe

It all started with my last trip to the grocery store. I was walking through the produce section and a BOGO sign caught my eye. It was for tofu, including the silken tofu used in this recipe. I don’t know why I was so drawn to the shelf, but there I was…standing in front of the refrigerated section, grabbing two containers of silken tofu. I have made a really delicious chocolate silk pie with silken tofu in the past, so my original plan was to whip up a fresh pie for this week.

tofu pumpkin pie

Then I got to thinking. If I could make a chocolate pie with silken tofu, why not a pumpkin pie? Surely it was possible. The wheels in my head began to turn. I grabbed my cell phone and started searching the Internet for inspiration. A quick look through the version on Whole Foods’ website decided it: I was going to attempt. And hey – if it turned out horribly and tasted nothing like pumpkin pie, I could just throw it away. No harm no foul.

tofu pumpkin pie

But oh my, it was not a disaster. Not even a little bit. As soon as I started whipping together the ingredients for the filling and took a taste, a big smile spread across my face. It tasted just like pumpkin pie filling. And when it baked and came out of the oven, it looked just like a traditional pumpkin pie. And when I cut into it and served a slice with a dollop of whipped cream, I devoured the entire thing in just a few bites. I was so pleased with myself. But I was still skeptical – just because I thought it tasted great didn’t necessarily mean it would fool someone else into liking it.

tofu pumpkin pie

So I served it up at dessert on Sunday with my parents. And…surprise surprise! They tore through their pieces just as quickly as I did, and told me that it tasted just like the real thing. So my friends, I’m here to tell you that it is possible to sub out sweetened condensed milk (or eggs, cream, etc. – whatever you use in your “traditional” recipe) for silken tofu in a pie. And it won’t be weird. No one will even know it was made out of tofu – I swear! And the calories/fat you’re potentially going to save? That’s reason enough to give it a shot. Of course, there is still sugar involved, so it isn’t a totally guilt free pie, but it definitely helps me out with indulging on dessert in this holiday season!

Now, you could also make this a completely dairy free/vegan pie by not adding whipped cream…and making a dairy free pie crust. I wasn’t concerned with that particular element for this pie, but it would definitely be an option! And if you’re looking for something to sip while you’re digging into a slice of this spiced pumpkin pie, perhaps a bit of The Real McCoy Rum should be up for consideration? They were kind enough to send me a bottle of their 5 year aged rum, which is a hand crafted, barrel aged rum that is soft and balanced, with hints of vanilla, toasted caramel, honey, and bourbon aged wood. It is a great choice for cocktails, and the flavor is wonderful! I actually used some of it inside the pie itself, to enhance the warm, spicy notes in the dessert, and I love how it turned out! It’s a nice compliment/pairing for this dessert!

So – are you making a pumpkin pie this year for the holidays?

tofu pumpkin pie

Tofu Pumpkin Pie
 
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A pumpkin pie made with silken tofu - but you'd never know it!
Author:
Recipe type: Dessert
Serves: 1 pie
Ingredients
  • 1 (16 ounce) package silken tofu, drained
  • 1 (15 ounce) can pumpkin purée
  • ¾ cup sugar
  • 2 tablespoons spiced rum (I used The Real McCoy)
  • 1 tablespoon pumpkin pie spice
  • 1 pie crust
  • Whipped cream topping, if desired
Instructions
  1. Preheat the oven to 400 degrees F. Place the pie crust in a pie plate, crimping the edges.
  2. Place the tofu in a food processor and blend until creamy and smooth. Add the pumpkin, sugar, spiced rum, and pumpkin pie spice and blend until smooth.
  3. Pour the pumpkin pie filling into the pie crust and place in the oven. Bake for about one hour, until a toothpick inserted in the center of the pie comes out clean. Remove from the oven and allow to cool for at least 10 minutes before serving. Top with whipped cream, if desired. Enjoy!
Notes
Adapted from Whole Foods

*Disclosure: I was provided with a bottle of The Real McCoy Rum for sampling purposes. All opinions are my own.

November 23, 2014

Are you excited for the big Thanksgiving meal on Thursday? As we are all gearing up for a day filled with family, giving thanks, and a whole lot of food…I’m thinking about what to do with all of the leftover food. Today, I am bringing you a kind of dish I love: you can literally put this dish together as you are cleaning up after the Thanksgiving feast…and have breakfast ready for the next morning! Oh, leftover stuffing breakfast strata: how I love you.

Leftover Stuffing Breakfast Strata

I remember making strata when I was a child. My mom and I would put together strata the night before the big meal, and it was always a treat to have on Thanksgiving or Christmas morning. She would use bread, cheddar, and ham in the mixture, and it resulted in such a delicious breakfast plate. It’s honestly been years and years since I’ve had something like that, but when the Sunday Supper team decided to come up with ideas to rework the Thanksgiving leftovers, a strata immediately popped into my head.

Leftover Stuffing Breakfast Strata

And when I happened to make a huge batch of spinach, artichoke, brie, and sundried tomato stuffing recently, it just SCREAMED to me to make it into a new version of my breakfast/brunch memories.

Leftover Stuffing Breakfast Strata

So…all you need to do is whip up this stuffing (or any stuffing of your choice, really) for the big meal…and then hope that there are some left over. Just to make sure, I usually make a larger batch than I think will be eaten. You spread the stuffing into the bottom of a casserole dish, add and egg, milk, and cheese mixture, and pop it into the fridge overnight. The next morning, all you have to do is preheat the oven, set the strata inside, and let it bake. Talk about an easy dish that doesn’t require much stress.

Leftover Stuffing Breakfast Strata

For me, the spinach, artichokes, and sundried tomatoes in the stuffing were so great inside this strata; they are ingredients I’d lean towards adding into an omelet or eggs in general, so it works out perfectly! If your stuffing doesn’t happen to contain vegetables like mine does, feel free to add in some extra mix-ins to suit your taste.

S0 – what is your favorite dish to make with your Thanksgiving leftovers?

Leftover Stuffing Breakfast Strata

5.0 from 4 reviews
Leftover Stuffing Breakfast Strata
 
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Not sure what to do with your leftover Thanksgiving or Christmas stuffing? Here's an easy breakfast solution you can put together right after the meal, and pop it in the oven the next morning for a fabulous meal!
Author:
Recipe type: Breakfast/Brunch
Serves: 6 servings
Ingredients
  • 4 cups leftover stuffing
  • 5 eggs
  • 1 cup milk
  • ½ cup fat free half and half (you can substitute more milk)
  • ½ cup grated Parmesan
  • Salt and pepper, to taste
  • Cubed brie or shredded mozzarella (or other mild cheese) - optional
Instructions
  1. First, spread the leftover stuffing evenly into a casserole dish (about 9 inch square).
  2. In a large bowl, whisk together the eggs, milk, half and half, Parmesan cheese, and a pinch of salt and pepper.
  3. Pour the egg mixture over the top of the stuffing, covering completely. Cover tightly with plastic wrap and place the dish in the refrigerator for at least one hour. Overnight is even better!
  4. When you are ready to bake, preheat the oven to 325 degrees F. If desired, sprinkle cubed brie or shredded cheese on top of the egg strata mixture. Place the strata in the oven and bake for about 45 minutes, until egg custard is set.
  5. Remove from oven and allow to set for 5 minutes before serving. Enjoy!

Make sure you check out all of the awesome ideas from the Sunday Supper family today!

Breakfast:

Main Dish:

Side Dishes:

Sandwiches:

Condiments & Sauces:

Dessert:

Cocktails & Drinks:

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November 20, 2014

Do you have a few dishes you make only once or twice a year for the holidays? When it comes to some of the “traditional” holiday fare, I am quite content to only partake on a rare occasion like Thanksgiving or Christmas. But there happens to be one particular item I have turned into somewhat of a Thanksgiving tradition over the past few years (with a few tweaks that have occurred): a Spinach, Artichoke, Brie, and Sundried Tomato Stuffing.

Spinach, Artichoke, Brie, & Sundried Tomato Stuffing

The first time I created a version of this stuffing was back in 2010. It appeared here on the blog in early 2011…in my very primitive photo skill stage. It’s one of those recipes it is fun to look back on and compare how far I’ve come with that particular skill. Always improving…always improving. And I feel that way about the entire site itself, not just the photos. There may or may not be some new adjustments coming. Be prepared to see a facelift appear in the near future…as long as I get the courage to pull the trigger and take the time to set things up from scratch. Eeek.

Spinach, Artichoke, Brie, and Sundried Tomato Stuffing

Annnnnyway, I decided it was time to tweak this stuffing recipe around – adding sundried tomatoes to it this time around. I’m so glad I did; they added an extra bit of tang and a new texture. Between the spinach, the artichokes, and the sundried tomatoes, it’s practically healthy for you to eat it, right? Ok, I’m dreaming a bit on that front, but it IS better than only having bread involved!

Spinach, Artichoke, Brie, and Sundried Tomato Stuffing

This particular recipe yields a pretty large batch, so it’s likely you’ll have leftovers unless you have a large group available to partake in this creation. For me, that is pretty great. Not only do I enjoy leftovers, but there is a breakfast option involved that I am going to be sharing with you on Sunday, so you’re going to want to check back in to see what that is…hint hint!

Spinach, Artichoke, Brie, and Sundried Tomato Stuffing

In the meantime, make a big batch of this yummy stuffing and dig in to a big plate of it. Trust me: you won’t regret it. The fact that I’ve made it year after year has to mean something, right?

Spinach, Artichoke, Brie, and Sundried Tomato Stuffing

Spinach, Artichoke, Brie, and Sundried Tomato Stuffing
 
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Spinach, Artichoke, Brie, and Sundried Tomato Stuffing isn't your average Thanksgiving side dish. It's so yummy might even be tempted to eat it on it's own as a main course!
Author:
Recipe type: Side Dish
Serves: 1 9x13 inch pan
Ingredients
  • ¼ cup extra-virgin olive oil, divided
  • 2½ pounds frozen spinach, (3 frozen packages cooked and drained)
  • 2 cups chopped yellow onions (about 1 large onion)
  • 3 cloves garlic, roughly chopped
  • 10 sprigs fresh thyme (about 2 tablespoons)
  • 4 sprigs fresh rosemary (about 2 tablespoons)
  • 2½ teaspoons salt
  • 1¼ teaspoons freshly ground black pepper
  • 3 cans (8½ ounce) quartered artichoke hearts, any tough outer leaves removed
  • 3 ounces sundried tomatoes, chopped
  • 2 large eggs
  • 1½ cups fat free half and half (or regular half and half or heavy cream)
  • 2 cups vegetable broth (I use low sodium)
  • 2 tablespoons lemon juice
  • 12 to 14 cups cubed (1-inch) day-old French bread (about 2 loaves)
  • ½ pound Brie, rind removed and cut into ½ inch cubes
  • ½ cup freshly grated Parmesan
  • ¼ cup minced fresh parsley leaves
Instructions
  1. Preheat the oven to 350 degrees F. Grease a 9 by 13 inch baking dish with 1 tablespoon olive oil.
  2. Steam the frozen spinach in a microwave-safe container. Let cool. Once cool, squeeze as much water from spinach as possible, then roughly chop and reserve.
  3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onions and cook until golden brown and tender, about 5 minutes. Add the garlic, thyme, rosemary, ½ teaspoon salt, and ¼ teaspoon pepper, and cook, stirring, until the garlic is fragrant, about 30 seconds. Add the artichokes and sundried tomatoes and cook, stirring, another 2 minutes. Remove from the heat and reserve.
  4. Combine the eggs, half and half, vegetable broth, lemon juice, remaining 2 teaspoons salt, and remaining 1 teaspoon pepper in a large bowl. Whisk to combine. Add the bread, spinach, artichoke mixture, brie, ¼ cup Parmesan, and parsley and stir to combine. If bread does not absorb all of liquid immediately then let rest until this happens, about 20 minutes.
  5. Pour the bread pudding mixture into the prepared dish. Sprinkle remaining ¼ cup Parmesan over the top and drizzle with remaining 2 tablespoons olive oil. Bake until firm in the center and golden brown, about 1 hour. Serve warm.
Notes
Adapted from Emeril Lagasse

 

November 19, 2014

It isn’t Thanksgiving/the holiday meal season without mashed potatoes: am I right? I’m not sure why it goes this way in my house, but for some reason mashed potatoes seem to be reserved only for large holiday meals. I don’t tend to make them throughout the year or on a regular basis. I might have to figure out how to get them into my routine on a more frequent schedule…especially if they are these Goat Cheese and Rosemary Mashed Potatoes.

Goat Cheese and Rosemary Mashed Potatoes

I’ll be honest: as awesome as buttery, heavy cream filled mashed potatoes are, I kind of prefer a version with cheese. And when it comes to smooth versus chunky mashed potatoes, I lean on the side of having some chunks involved. And if skin from the potatoes can be included, even better! All of those elements have come together with these bad boys. They’ve got a bit of chunk involved (unless you really want to make them smooth; that’s your prerogative), goat cheese, Neufchatel cheese, and fresh rosemary. Herby, savory, tangy…heck yes.

Goat Cheese and Rosemary Mashed Potatoes

I’ve also been trying to figure out what to do about the gravy situation when it comes to Thanksgiving and Christmas (or any holiday dinners, really). Ah, the plight of the vegetarian.

Goat Cheese and Rosemary Mashed Potatoes

I have been scouring books and the Internet for a good recipe to make for myself that does not include animal products, and I have yet to perfect one. I am getting close, but another batch or two might have to be in the works before I’m ready to share. In the meantime, I did try Veganosity’s porcini mushroom gravy recipe, which is what you see pictured in this post. The results were pretty tasty, and Justin appreciated the fact that the mushrooms that were strained out from the gravy also became a side dish/garnish for the rest of the meal. His favorite!

Goat Cheese and Rosemary Mashed Potatoes

I can’t believe that the end of the year is only a few weeks away. Wasn’t it just yesterday that we were starting 2014? I suppose it hasn’t felt quite like the end of the year until yesterday, since our Florida temperatures were still quite high. But I tell you, yesterday we experienced quite a cold snap, and the Thanksgiving/Christmas season definitely felt like it was upon me. I even started thinking about how soon I could start unpacking/setting up our Christmas tree. It’s probably bad if I put it up before Thanksgiving, right? Part of me wants to just throw caution to the wind and break out the tree a little early. This year is going to be quite interesting when it comes to the tree – it is our first Christmas with Sherman in the house…and I have a feeling he might attempt to eat the tree and the ornaments. And the tree skirt. And any presents that might get placed underneath the tree. It’s time to take bets on how long it takes him to destroy at least one of those things. Anyone want to put in their guesses?

In the meantime, I’m just going to curl up with a big bowl of these mashed potatoes and not worry about it so much. I might have to partake in some of my favorite stuffing as well. Oh, you noticed that, did you? Don’t worry, the recipe is coming this week as well.

So tell me – are you team smooth or team chunky when it comes to your mashed potatoes? Butter or cheese?

Goat Cheese and Rosemary Mashed Potatoes

Goat Cheese and Rosemary Mashed Potatoes
 
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Herby, savory, and tangy - these goat cheese and rosemary mashed potatoes are a great side dish addition to your meal!
Author:
Recipe type: Side Dish
Serves: 8 servings
Ingredients
  • 2 pounds petite potatoes (small reds, honey gold, or fingerling)
  • 2 sprigs fresh rosemary, chopped
  • 2 ounces goat cheese
  • 1 ounce Neufchatel cheese
  • Salt and pepper, to taste
Instructions
  1. Place potatoes in a large stock pot filled with water. Bring the pot to a boil and allow the potatoes to simmer until fork tender. Remove from heat and drain.
  2. Use a potato ricer to process the cooked potatoes into the warm pot you just drained them from. Alternately, you can add the potatoes back into the pot and use a potato masher instead. Add the rosemary, goat cheese, Neufchatel cheese, and salt and pepper, then stir until fully combined.
  3. Serve, and enjoy!