Vegan

Eggless Tofu Pesto Quiche

Ingredients:

1/2 pkg. soft tofu, 16 ozs.
1 cup pesto
1 vegan pie crust
1 cup mushrooms, sliced
1/4 cup fresh tomatoes, chopped, optional

Methods:

Process the tofu and pesto in a food preocessor until smooth. Set the pie crust in a pie plate and arrange the mushrooms and tomatoes on the bottom. Pour in the tofu-pesto mixture. Bake in a preheated 375 degree oven for 35 to 45 minutes.

Vegan coconut pudding

Ingredients:

- 1 1/2 cups coconut milk
- 2/3 cup powdered sugar
- 1/3 cup corn starch
- 1 tsp vanilla
- cinnamon and fruit for garnish (optional)

Preparation:

In a small sauce pan over medium-low heat, combine all
ingredients, stirring almost constantly. If you don’t keep on stirring, the
mixture will turn clumpy, but you want it to be smooth and creammy.

After 6-8 minutes, mixture should start to get slightly thick. Once it is
thick and you have gotten rid of any clumps by stirring, pour into serving
bowls or cups and chill in the refrigerator for at least one hour. Pudding
will set in fridge.

Garnish with fruit or a sprinkle of cinnamon if desired, and enjoy!