Fort Kale Plays Refrigerator Roulette, Finds Happy Southern Comfort

Occasionally, I like to play a game I call refrigerator roulette. It goes like this:

• I get busy at work and forget to plan a meal (oops).
• I learn that my stepdaughter or some other guest of honor is going to be dining at Fort Kale.
• Hoping to save said guest and Mr. Kale from a convenience meal of spaghetti or Totino’s Pizza, I cook, limiting myself to whatever I can find in the refrigerator at that moment.

Tonight, the stars were shining on Fort Kale, because the refrigerator contained a cornucopia of vegetables, which I could happily combine to yield a simple, southern comfort meal of:

• Roasted Corn on the Cob
• Mashed Yams and Butternut Squash
• Tangy Garlicky Greens
• Fried Okra

The recipes were as follows (SUPER thanks to Nishta and Jill over at Blue Jean Gourmet for the okra guidance):

1. Roasted Corn on the Cob

Ingredients:

• corn on the cob (3-5 ears)
• vegan margarine (e.g., Earth Balance)
• freshly ground sea salt
• freshly ground black (or mixed) peppercorns

Directions:

Preheat oven to 400 degrees.

contents of fort kale's fridge

Shuck and wash corn. Spread margarine across each ear. Sprinkle with salt and pepper. Wrap ears individually in aluminum foil. Place wrapped ears on floor of oven. Cook for 35-40 minutes, turning halfway through the cooking time (note: these can be prepared in advance and cooked concurrently with mashed yams/squash below).

2. Mashed Yams and Butternut Squash

Ingredients:

• 2 medium yams
• 2 small-to-medium butternut squash
• 3 Tbsp vegan margarine, melted
• 3 Tbsp maple syrup
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 c soy milk (or other milk substitute)

Directions:

Preheat oven to 400 degrees.

i will mash you.

Peel yams and squash. Slice squash in half and scoop out seeds. Cut both yams and squash into 1 inch cubes and combine in a large bowl. Mix remaining ingredients together and toss with yam/squash cubes. Pour mixture into a 9×13 baking dish. Sprinkle with additional salt/pepper to taste. Bake uncovered for 35-40 minutes, turning/stirring halfway through cooking time (note: can be baked concurrently with corn on the cob). When vegetable cubes are completely soft, but not yet browned, remove pan from oven and pour vegetable mixture into its original bowl. Mash with a potato masher and serve while still hot.

3. Tangy Garlicky Greens

Ingredients:

• 2 Tbsp olive oil
• 1/2 onion, sliced
• 6 cloves garlic, minced
• 1 medium bunch greens (e.g., swiss chard, spinach, mustard, kale), sliced into 1″ strips
• 6-8 full sorrel leaves, torn into pieces (or substitute zest of 1/2 lemon or orange)

Directions:

green + leafy=good

Heat oil in a nonstick skillet over medium-high heat. Add onion and cook for 3-4 minutes, until slightly translucent. Add garlic, greens, and sorrel. Stir fry until leaves turn a bright green color. Remove from heat immediately and serve with other dishes.

4. Fried Okra

Ingredients:

• 2 pounds okra
• 1/2 c soy milk (or comparable milk substitute)
• freshly ground salt and pepper, to taste
• 1-2 c whole wheat flour
• vegetable oil

Directions:

Slice okra into 1-inch segments, composting heads and tails. In a large bowl, toss okra with soy milk and salt & pepper until coated. Sprinkle okra with flour and use a large spoon to toss/coat until completely dry.

hello, little okra.

Cover bottom of a large skillet with 1/4 inch vegetable oil. Heat oil over medium-high heat until it pops when a droplet of water is added. Use a slotted metal spoon to drop okra into skillet (carefully). Fry for 1-2 minutes, without stirring, until bottoms of okra are browned. Turn carefully and fry for another 1-2 minutes, until okra are completely golden brown. Use slotted spoon to scoop okra out into paper-towel-lined bowl. Allow to cool and drain before serving with corn, yams/squash, and greens. And salad. Don’t forget the salad.

platter o' goodness

yum.

 

Vegan Tagine with Moroccan Vegetable Quinoa

This was something of an attempt to step outside my culinary comfort zone. With the exception of some peppery charoset balls I usually make for Passover, I’ve never cooked anything that could remotely be described as Moroccan.

This past Friday, however, my friend Romy had me over, and while she cooked a traditional tagine with lamb, I served as impromptu sous chef, helping her to chop vegetables and drink wine. It’s a tough job…

Notwithstanding the lamb (I try to be a non-militant vegan friend, really I do), the scent of the tagine’s many spices blended together made me wish I could taste it. This, I thought, needs to be made with tofu, ASAP.

In the vegan version, I substituted quinoa for what would have otherwise been a rice side dish. Also, tagine is traditionally accompanied by a yogurt dip with cucumber and preserved lemon, but I wasn’t feeling ambitious enough to tackle veganizing yogurt or pickling lemons this weekend. Perhaps next time.

Vegan Moroccan Tagine

Ingredients:

• 2-14 oz. blocks extra firm tofu
• 1/4 c olive oil
• 1 Tbsp ground coriander
• 1 Tbsp ground cumin
• 1 Tbsp ground turmeric
• 1 Tbsp fresh ginger, minced
• 1 1/4 tsp salt
• 1 1/2 c diced onions
• 3 large garlic cloves, minced
• 1 cup vegetable broth (e.g., Not Chicken)
• Pinch of saffron, crushed
• Small bunch of cilantro sprigs, tied together with cotton twine
• 1 c dried, pitted apricots, quartered with a knife
• 1/2 c golden raisins
• 1/2 onion, thinly sliced
• 2 Tbsp agave nectar
• 1 tsp ground cinnamon
• 1/2 tsp freshly ground pepper
• Extra cilantro sprigs, for garnish

(Note–If at all possible, freeze the tofu a few days in advance, then thaw it. This provides a much meatier texture and helps it to stay intact during cooking.)

Directions:

Press each tofu block between two plates, lined with kitchen towels, then lined with paper towels, to remove excess liquid. Slice tofu into 1 inch cubes.

In a large bowl, toss the cubed tofu with the olive oil, coriander, cumin, turmeric, ginger, and salt. Cover and let it sit to marinate for 1/2 hour to 1 hour.

Heat a tagine or Dutch oven over high heat. Divide the marinated tofu into thirds and cook each batch until browned on all sides, about 3 minutes.  As each batch finishes cooking, use a slotted spoon to transfer it to a large bowl.

When finished cooking the tofu, add the diced onions to the same pan. Cook for 3-4 minutes, stirring to pick up browned bits from cooking the tofu. Return the tofu to the pan, then add the garlic, and cook for 1 minute more. Deglace with the vegetable broth. Add saffron and cilantro bundle, then bring mixture to a boil. Reduce heat to medium-low and cook, covered, for 20 minutes.

While tofu is cooking, place apricots and raisins in a small bowl and pour in 1 cup boiling water. Set aside.

Using a slotted spoon, remove tofu from pan and reserve in a large bowl. Bring remaining pan liquid to a simmer. Stir in the apricot/raisin mixture (with water), sliced onions, agave nectar, cinnamon, ground pepper, and 3/4 tsp salt. Return the liquid to a simmer and cook for 6-8 minutes or until mixture is slightly thickened.

Add the tofu to the sauce and cook until heated through, about 2 minutes. Garnish with fresh cilantro and serve with Moroccan Vegetable Quinoa (recipe below).

Moroccan Vegetable Quinoa

Ingredients:

• 2 Tbsp olive oil
• 1/2 onion, peeled and quartered
• 2 carrots, sliced into 1/4″ segments
• 1 c cauliflower florets, cut into small pieces
• 1/2 tsp ground cumin
• 1 tsp turmeric
• 2 c quinoa
• 3 c vegetable broth
• 1 red bell pepper, cut into 1″
• 1 zucchini, quartered lengthwise and sliced
• 1 (14.5 oz) can diced tomatoes and their juices
• 1 (16 oz) can garbanzo beans, drained and rinsed well
• 1/2 tsp ground cinnamon
• 2 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 1 Tbsp vegan margarine (e.g., Earth Balance)
• 1/4 c sliced almonds
• zest of 1 lemon

Directions:
Rinse quinoa thoroughly in a strainer or large bowl and set aside. Heat oil in a large stock pot. Add onion to pot and cook for 2 minutes. Add carrots, cauliflower, cumin, and turmeric, and cook, stirring constantly, about 3 minutes more. Stir in quinoa, broth, bell pepper, zucchini, tomatoes, and garbanzo beans. Bring pot to a boil. Reduce heat, cover, and simmer for 15-20 minutes, or until most of the liquid is absorbed. Remove from heat and stir in cinnamon, salt, pepper, and margarine. Garnish with almonds, lemon zest, and fresh parsley or cilantro.

 

Mac & Cashew Yam “Cheese”

raw cashews from pat greer's vegan kitchen

I’m not sure why, but this season’s 102 degree heat has had me heading into the kitchen to cook autumn food. Lots of it. Perhaps I’m trying to delude myself into thinking that global warming isn’t as imminent as it seems to be?

Whatever the reason, today at the grocery store, I walked right past the beautiful displays of berries and watermelon and gathered instead the ingredients necessary to whip up a hearty mac and cheese. Truthfully, I was inspired and challenged by my old friend Summer, who suggested that raw cashews could be turned into a convincing faux cheese sauce. Also, I had a beautiful bunch of chard from the farmer’s market, which was just begging to be smothered in cheesy goo.

The beauty of this recipe (which, as with the majority of what I cook, is cobbled together from about 15 recipes I found online) is that, like many vegan alchemic concoctions, it is chock full of nutritional goodness, yet it passes for the starchy comfort food of childhood.

yams!

The yams give the sauce an ever so slightly unnatural yellow-orange cast–except in this case, the color is totally natural, and everything else is well, magical. Uncanny, actually, how much this looks and tastes like cheese. I can’t wait to make it someday for a baby Kale!

Ingredients:

• 8-10 oz. whole wheat macaroni elbows (or sub rotini, penne, etc.)
• 2 c. raw greens sliced into 1″ ribbons (I use swiss chard, but kale, spinach, beet or mustard greens would work as well)
• 1/2 c. breadcrumbs
• 1 1/2 c. yams, diced into 1/4″ cubes
• 1 c. water
• 1/2 c. raw cashews
• 1 Tbsp. Bragg’s Aminos (or sub miso)
• 1 Tbsp. tahini
• 1 Tbsp. lemon juice
• 1/2 tsp dijon mustard
• 1/3 c. vegan margarine
• 1/3 c. nutritional yeast
• 1/2 to 3/4 tsp salt (to taste–I prefer pink Himalayan salt, but the regular stuff works, too.)
• black pepper to taste
• pinch of paprika

Directions:

Preheat oven to 350 degrees. Cook pasta according to directions on package, or until al dente. Drain and set aside.

Bring 1 c. water to boil in a small saucepan with a lid. Add diced yams. Boil yams covered until tender, approximately 10 minutes.

blender o' faux cheese ingredients

While the yams are cooking, place the remaining ingredients, except for the greens, in a blender (cashews, Bragg’s, lemon juice, mustard, margarine, nutritional yeast, salt and pepper). When yams are finished cooking, pour them and their cooking water into the blender. Blend all ingredients until very smooth. If sauce needs thinning, add soymilk or water 1 Tbsp. at a time until it reaches the desired saucy consistency.

Toss the cooked pasta and greens with the sauce in a square baking dish. Sprinkle with breadcrumbs, black pepper, and paprika.

soon to be mac & cheese

Bake for 25 minutes until golden brown and slightly crisp on top.  Serve with salad of mixed field greens and/or fruit salad.

Makes 4-6 servings.

Note: The cheese sauce is flavorful enough to stand on its own and can be used as a fondue or sauce for vegetables.

et voila!

 

creamy red curry spaghetti

One of the comfort foods I miss from the “before time,” i.e., before I became vegan, is pasta smothered in rich, creamy, decadent sauce. Totally bad for me, and bad for the poor animals too, it has nevertheless historically been an occasional indulgence of mine.

This recipe, while fully eastern in spice and healthfulness, with just a hint of  sweet/hot flavor, somehow manages to satisfy the craving for a creamy alfredo or bechamel. The whole leaves of basil, asparagus spears, and spaghetti texture give the dish a Thai-Italian fusion feel. I’m not saying that full-octane coconut milk is going to shrink your waistline, but with 1/4 the fat, it sure beats sauces made with dairy cream. And coconut milk contains no saturated fat (nutritional info here). Because this dish is low in salt and fat (in a relative sense) and high in veggie/fruit/pepper content, it will not leave you feeling icky and bloated the way true cream recipes do.

I cannot stress enough the importance of using Chaokoh coconut milk, which is head and shoulders above rival brands in terms of richness and flavor (others tend to agree).

And don’t forget the salad. It does round out the meal in digestive terms. I serve it with raw mixed field greens, the spicy bitterness of which pairs nicely with the creamy sauce.

Ingredients:

• spaghetti, whole wheat or regular (soba noodles also work well)
• 1 Tbsp. sesame oil
• 1 red onion, chopped
• 4 cloves garlic, finely chopped
• 2-3 Tbsp. red curry paste (to taste)
• 2 cans coconut milk (chaokoh is the best)
• 1 pkg extra firm tofu cubed (we like to freeze, thaw, then press out the liquid)
• 2 Thai green chiles, finely chopped
• 1 small jalapeno, finely chopped
• 1  yellow bell pepper, chopped into squares
• 1  green bell pepper, chopped into squares
• 3-4 small green &/or yellow zucchini, cubed
• 10 fat asparagus spears, chopped into 2″ segments
• 1/4 c. Bragg’s Liquid Aminos
• 1 cup pineapple or mango chunks
• 1 c. fresh basil, stems removed and uncut

Directions:

Cook noodles according to directions on package.

Heat sesame oil in a large pan or wok over medium heat. Add onion and sauté for about 2 minutes. Add garlic and sauté for 1 minute more. Add tofu and stir fry for 2 minutes. Add curry paste and a bit of coconut milk, just enough to mix the paste. Stir for about 2 minutes, then add peppers and let simmer for about 1 minute. Add remaining coconut milk and asparagus/zucchini. Add Bragg’s. Simmer for 2-3 minutes more, or until vegetables are almost fully cooked, but still slightly crisp (they will continue to cook a bit after you remove from heat).  When finished cooking, add pineapple/mango and basil and stir until coated. Remove from heat.

Top pasta with desired amount of curry mixture and stir until all of the pasta is nicely coated in curry sauce. Serve in individual pasta bowls alongside a salad of mixed greens.

 

simple baked acorn squash

I’m pretty sure this classic recipe was invented as a warm, inviting way to come in from the cold, but because it is so ridiculously delicious and easy to prepare, I’m willing to fire up my oven even in the dog days of summer, if it means getting to have yummy golden goodness with beautiful green, crisp skin.

I like to play on the sweetness by adding curry powder, but truthfully, you could add any savoury or spicy seasoning and change the dish’s character in new and interesting ways. Also, if you’re not averse to cane sugar, the brown variety makes for a sweet and extra-crispy alternative to maple syrup (thanks for the tip, Amy!).

Ingredients:

• 1 acorn squash
• 1 Tbsp vegan margarine (e.g., Earth Balance)
• 2 Tbsp maple syrup
• Dash of salt
• Dash of curry powder

Directions:

Preheat oven to 400°F.

Using a strong chef’s knife, cut the acorn squash in half, lengthwise, from stem to end. Scoop out the seeds from the center of each half. Score the insides of each half several times with a sharp knife. Place each half in a baking dish, cut side up. Add about a 1/4 inch of water to the bottom of the baking dish to prevent the squash from drying out.

Coat the inside of each half with 1/2 Tbsp vegan margarine. Sprinkle salt and curry powder and drizzle 2 Tbsp maple syrup over the cavity of each half.

Bake for approximately 1 hour, or until the squash is very soft and the tops are golden brown. Remove from oven and let cool a little before serving. Spoon any sauce that has not been absorbed by the squash over the exposed areas.

Serves 2 to 4

 

stuffed mushrooms w/herbs

My mother has a very sweet practice of making me vegetarian versions of all her traditional Thanksgiving day comfort foods. I grew up the oldest of four siblings, and we were raised to share everything, but one day out of the year, I would get my own small pans of herbed stuffing, green bean casserole, and gravy with freshly ground black pepper, and being that everyone else was an omnivore, I would have to share it with no one. And it was AWESOME.

Now that I’m vegan, I have to find new and creative ways to channel this experience, and these mushrooms definitely do the trick. What’s really great about them is that not only are they vegan, but also they contain no bread, so gluten-free folks can eat them, too. The TVP and nutritional yeast provide a nice amount of protein and other nutrients, without tasting too much like “health food.”

Ingredients:

• 16 large cremini mushrooms (or other mushrooms of choice), washed well
• 3 T. olive oil, divided
• 1 c. textured vegetable protein (TVP), dry
• 1 c. vegetable broth, boiling
• 1/4 cup onion, finely diced
• 1/4 cup celery, finely diced
• 1/4 cup green onion, thinly sliced
• 1 Tbsp garlic, minced
• 1/2 tsp fresh basil, finely chopped
• 1/2 tsp herbs de provence (optional)
• 2 Tbsp nutritional yeast flakes
• 2 Tbsp freshly chopped parsley
• Salt and freshly ground black pepper, to taste

Directions:

Lightly oil a large baking dish with olive oil and set aside. In a small bowl, add broth to TVP and allow to sit until broth is absorbed, about 5 minutes. Remove the stems from the mushrooms, roughly dice the stems, and set aside in a large bowl. In a non-stick skillet, saute 1 Tbsp olive oil with mushroom caps for 2 minutes each mushroom side. Remove the mushroom caps from the skillet, transfer to a large baking dish, open side up, and set aside.  In the same non-stick skillet, saute the reserved mushroom stems, onion, celery, and green onion in the remaining olive oil, for 5 minutes to soften. Add the TVP, garlic, basil, and herbs, and saute an additional 2-3 minutes or until the vegetables are tender. Remove the skillet from the heat, add the remaining ingredients, stir well to combine, and season to taste with salt and freshly ground black pepper. Fill the mushroom caps with warm filling, slightly mounding the tops, in the prepared baking dish. Bake at 350 degrees for 10-15 minutes or until the mushroom caps are heated through and slightly browned on top. Transfer to a decorative platter for service and serve immediately.

Yield: 16 stuffed mushrooms or 6-8 servings

 

vegan paella w/quinoa

This dish was inspired by my international wine and craft club, which started as just a craft club, then we added wine, and now virtually nobody cares about crafts anymore. Instead, we just drink, eat, and kvetch. Our esteemed member Debbi likes to say that we’re a craft club with a drinking problem.

Each month, we choose a country from which each person brings a wine. The month I played hostess at Fort Kale, the country was Spain, so I thought it would be a fun challenge to adapt Spanish cuisine, notoriously meaty, for a vegan diet. I was more than a little nervous, but this dish turned out really well.

Best of all, it yielded a ton, so we had leftovers for a couple of days. As the seasonings, especially the smoked paprika, had time to blend, the flavors increased in depth. Also, because quinoa can sit in the fridge for a couple of days without getting mealy and soggy, and because it’s so darn good for you, it makes a great alternative to rice.

I served it in a food-grade pewter bowl, and it was just lovely, too.

Ingredients:

• 1 red onion, chopped
• 4 cloves garlic, minced
• 1 1/2 cup quinoa
• 1/2 tsp saffron, crushed
• 1/2 tsp turmeric
• 2 tsp smoked paprika (important: not regular paprika–smoked paprika, available in many seasoning aisles–gives dish a meaty, smoky flavor and a bright red color)
• 1/2 tsp ground cumin
• 1/4 tsp cayenne
• 1 14-ounce can diced tomatoes
• 1 red or yellow bell pepper, chopped
• 1 jalapeno, seeds removed, finely chopped
• 1 14-ounce can light red kidney beans, rinsed and drained
• 3 cups vegetable broth
• 2 medium zucchini, halved lengthwise and sliced
• 1-2 ears fresh corn off the cob
• 2-3 artichoke hearts, rinsed and cut into quarters

Directions:

Rinse quinoa thoroughly, using a fine mesh strainer, or simply pouring the liquid off the top. This step is important to remove the bitter saponin coating.

Sauté onion and garlic with a little water in a deep skillet until soft.  Add quinoa and saffron and cook, stirring, for another 2 minutes. Add paprika, cumin, cayenne, tomatoes, peppers, beans, corn, and 2 3/4 cups vegetable broth. Bring to a boil, reduce heat to very low, cover, and cook for 15 minutes.

After 15 minutes, check paella. If it looks dry, add remaining vegetable broth. Place the zucchini on top of the quinoa and re-cover. Cook for about 5 more minutes, until quinoa is tender and germ has separated from the seed. Uncover and cook until zucchini is warm and all liquid is absorbed, about 5 minutes. Arrange the artichoke hearts on the top and serve. Add salt or Bragg’s Aminos at the table, if necessary.

Makes about 6 servings.

 

yellow coconut curry w/tofu

This has been a staple in my household since way before I paired off with Mr. Kale–I think a college roommate taught me how to make it, and I was hooked. The ingredients can be acquired really cheaply, especially if you grow your own basil and peppers, and the recipe goes a long way.

Ingredients:

• 2 Tbsp sesame oil
• 1 small red onion, diced
• 1 small sweet potato, peeled and cubed
• 1 pound firm or extra firm tofu, cut into 3/4 inch cubes
• 1 (14 ounce) can coconut milk
• 1/4 cup Bragg Aminos
• 1 Tbsp fresh ginger, minced
• 3 cloves garlic, minced
• 2 Tbsp yellow curry paste
• 1 green or red tomato, chopped
• 1 yellow or red bell pepper, thinly sliced
• 4 ounces fresh mushrooms, e.g., cremini, quartered
• 1/4 cup chopped fresh basil
• 1/2 cup chopped kale
• 2 cups chopped broccoli

Directions:
In a medium bowl, whisk curry paste, ginger, garlic, and Bragg Aminos into coconut milk. Set aside. In a wok or large skillet, heat sesame oil over high heat. Add onion and sweet potato and stir fry until they both begin to soften, about 3-4 minutes. Add tofu and stir fry another minute. Add coconut milk mixture and bring to a boil. Reduce heat slightly, and add tomato, bell pepper and mushrooms. Simmer for 3 minutes more. Add basil, kale, and broccoli. Simmer for 1-2 minutes more, until broccoli is green, yet still slightly crisp. Serve over brown rice or quinoa.

 

lemony ginger fruit crisp

So easy. So delicious. Good for you, too, especially if you’re feeling under the weather. The strong lemon and ginger, paired with fruit antioxidants, will fix you right up.

Filling:

• 2 fresh mangos or peaches, cut into 1/2 inch cubes
• 1 cup fresh blueberries or strawberries
• 1 cup fresh cherries, pitted
• 1 Tbsp fresh minced ginger
• Juice and zest of 1/2 lemon
• 3 Tbsp agave nectar

Topping:

• 1/2 cup rolled oats
• 1/4 cup turbinado sugar
• 1/2 cup whole wheat flour
• 1/2 teaspoon ground cinnamon
• 1/2 tsp freshly grated nutmeg
• 1 pinch salt
• 1/4 cup vegan margarine, cut into small pieces

Directions:
1. Preheat oven to 350 degrees F
2. Combine fruit in a bowl with ginger, lemon juice, lemon zest, and agave. Pour into glass pie plate.
3. In medium bowl, whisk oats, sugar, flour, cinnamon, nutmeg and salt. Add in margarine, pressing mixture between fingers until it resembles coarse sand. Sprinkle topping over fruit.
4. Bake 30 to 40 minutes, or until topping starts to brown. Serve warm.

 

lemon coconut tart with fresh fruit

In the oppressive heat of summer, nothing is more pleasing than a fresh fruit tart. The kaleidoscope of colors: berries, figs, peaches, etc. can be visually stunning, and the fragrance sweetly intoxicating. My favorite aspect, however, is the creamy custard surprise you find when you cut into the center. It never fails to delight.

A bit rustic, the crust on this recipe may be an acquired taste for some, but as desserts go, it’s absurdly healthy–so you’ll feel good after you eat it.

Note: Requires 9 inch tart pan with removable bottom, either nonstick or pre-greased.

Crust:

• 1 cup whole wheat flour
• 1/2 cup oats
• 1/2 cup almonds, finely chopped
• 3 tablespoons agave nectar
• 2 tablespoons maple syrup
• 1/2 cup vegan margarine
• 1/2 cup vegan cream “cheese” (optional)
• 1 tablespoon lemon juice

Filling:

• 1 12oz package silken firm tofu
• 1 cup coconut milk
• 1/3 cup agave nectar
• 4 tablespoons cornstarch
• 3/4 cup shredded unsweetened coconut
• 1/2 teaspoon vanilla
• 1/2 teaspoon lemon extract

Topping:

• 2 cups fresh fruit (e.g., blueberries, sliced figs, sliced strawberries, diced mangos)
• 1/4 cup agave nectar

Directions:

1. Preheat oven to 350 degrees.

2. In a bowl, combine flour, oats, almonds, margarine, cream “cheese,” nectar, syrup and lemon juice, using your fingers to reach a crumbly texture that sticks together somewhat when pressed. Press mixture into pan.

3. Bake for 10-13 minutes until golden around the edges. Remove from oven and let cool.

4. In a food processor, combine tofu, coconut milk, sugar and cornstarch, and puree until smooth. Transfer mixture to a saucepan and stir in coconut. Over medium heat, slowly bring mixture to a thick slow boil, stirring frequently. Remove from heat, stir in vanilla and lemon extracts. Let cool, stirring occasionally, for ten minutes. Cover pot to cool completely before pouring filling into pie shell.

5. Top with a layer of fresh fruit. Drizzle agave nectar over fruit. Refrigerate to set.