Chocolate Silken (you're pretty much our new hero) PIE. - Vegan.

Chocolate Silken Pie. - Vegan.
photograph by Carol J. Watson

This is an adaptation of the Amazing Chocolate Mousse.-Vegan. recipe that was the feature of my previous blog post.  The only thing you add to make that mousse into this pie, is a crust and a topping.

Upon taking the mousse container out of the fridge for breakfast the morning after making it, I noticed that it had set up so beautifully firm, that it reminded me of a truffle center or a fabulous French silk pie.  That's when I decided to create a pie version. 

I made my first two of these pies just yesterday and gave them both away.  One of them went to my dear friends Carol, Arden, and Carter.  Carter is a teeneager, ate this, and still doesn't know tofu is involved.  Carol took this beautiful photo for me so I could blog this recipe for the rest of you.  She said that she and Arden had this pie for breakfast this morning and that I am "pretty much their new hero."   I HAD to add this to the name of the pie.

You can call this pie whatever you want, but I guarantee you will call it amazingly delicious.  Enjoy!

Chocolate Silken (you're pretty much our new hero) PIE. - Vegan.

1.  For Pie Filling 
-1, Amazing Chocolate Mousse. - Vegan. recipe

2.  For Pie Crust
-6 individual Oreo 100 Calorie Packs, crushed, or enough to make 1 cup of crumbs
-1/2 c. crushed pecans
-3 T. vegan margarine, melted (most healthy margarine contains no animal products)
-water, as needed

3.  For PieTopping
-1, 8 oz. package Fat Free Cool Whip
-milk chocolate candy bar for chocolate curls made with a vegetable peeler
-additional crushed Oreo and pecans for sprinkling

1.  Prepare pie filling according to directions.  Do not refrigerate.  Set aside.

2.  Preheat oven to 375 degrees.  Pulse Oreos in food processor until a little bigger than coarse sand.    Pulse pecans in food processor until a little bigger than the Oreo crumbs (see photo, you'll get the idea). 

Combine 1 c. Oreo crumbs, 1/2 c. pecan bits, 3 T. melted margarine, (and a tiny bit of water if necessary to help the mixture press to the sides of the pie pan) and combine well with your hands. 

Press mixture in bottom and up sides of a pie pan....mine was a foil pan purchased at the grocery store and it was 8-3/4" diameter.  I'm sure you could use an 8" or a 9" pie pan and be just fine. 

Bake pie shell for 8 minutes in 375 degree oven.  After removing, let shell cool completely.

Fill cooled pie shell with the Mousse. Chill the filled shell in the fridge for about 20 minutes or until it's firm.

While pie is chillin', toast some of your pecan bits over medium heat on your stove top.  These will be used to sprinkle on top of the pie.

3.  Spread chilled pie with 1 entire container of Fat Free Cool Whip.  Put all of the Cool Whip in the center and then push it out to the edges with the back of a rubber spatula and it will be gorgeous.

Sprinkle a rim of toasted pecan bits around the outer edges, shave some milk chocolate curls into the center with your vegetable peeler, and sprinkle some cookie bits over the whole thing.  Keep refrigerated.

And voila!  Now, YOU can be someone's hero too!

Amazing Chocolate Mousse. - Vegan.

Chocolate Mousse - Vegan
photograph by Martha Stroud-Merry

This stuff is AMAZING.  So rich and delicious, and it's very quick and easy to make.  You can't tell tofu is involved at all.  Don't tell and they'll never know.  Enjoy!

Chocolate Mousse - Vegan

-1 package soft silken tofu
-1-1/2 cups semi-sweet chocolate chips*
-3 T. sugar**
-1 t.vanilla extract

Drain and rinse tofu and let it come to room temperature. (I soaked mine in warm water to speed the process).

Add vanilla, tofu, and sugar to food processor and blend until smooth. 

Melt chocolate chips in a dry microwave safe bowl at 50% power until melted. (Start with 1 minute and 30 seconds, stir, return to microwave in 30 second increments at 50% power, stirring in between, until smooth). 

Add melted chocolate to tofu mixture and blend until smooth and creamy. 

Spoon into serving bowls.  Serve warm or chill until set.  Top with non-dairy whipped topping.

*Check the ingredients on the chocolate chip bag.  Many semi-sweet chocolate chips contain no milk products, but some do. 

**You can use another sweetener of equal amount of your choice....maple syrup, agave nectar, Splenda, etc. 

Notes:  
This mousse tastes best after it's set at least 20 minutes. It chills to a truffle-like consistency which is a decadent way to eat it. If you want the smooth mousse-like consistency again, warm it for 20 seconds or less at 50% power until it's smooth and creamy.

You can fold in whipped topping for a really light and airy texture and it's DIVINE.

Coconut Milk Mashed Sweet Potatoes. - Vegan.



Coconut Milk Mashed Sweet Potatoes
photo by Martha Stroud-Merry

Another divine side dish that I found on the hot bar at Wheatsville Food Co-op in Austin, TX.  I could eat this every day and never tire of it's creamy, succulent, goodness.  I used straight-up coconut milk out of the can but I'm sure you could use light/lower fat coconut milk as well.  Enjoy!

Coconut Milk Mashed Sweet Potatoes- Vegan

-sweet potatoes or yams, peeled and cut into large chunks
-salt
-coconut milk

Place peeled sweet potato chunks in a saucepan and cover with cold water.  Add salt (to your taste) to cooking water.  Bring to a boil.  Turn down flame/heat and boil gently while loosely covered.  Cook until potatoes are easily pierced with a fork.  Drain.  Add some coconut milk and blend with an electric hand mixer.  Continue to add coconut milk until you reach a desired consistency, or until potatoes are light and fluffy.

Lemon Scented Quinoa. - Vegan.



Lemon Scented Quinoa - Vegan
photo by Martha Stroud-Merry

This is my knock-off version of the Lemon Scented Quinoa salad that I ate today at the Wheatsville Co-Op Deli on Guadalupe Ave. in Austin, TX.  Don't let quinoa (KEEN-wa) scare you.  If you can make oatmeal, couscous, or Stove Top Stuffing, you can definitely make quinoa. 

How to Cook Quinoa

Step 1:  Start off by soaking your quinoa.  You can soak for an hour or more without a negative impact but 15 minutes will do the trick.  After soaking, rinse for two or three minutes in a fine metal mesh strainer.   If you don't have a colander that is fine enough, you can line your regular colander with cheesecloth or paper towels to get the job done. 

Step 2:  Add one part quinoa to one and a quarter parts liquid.  As always, choose the liquid that best suits the dish you are making.  Bring to a simmer and then reduce to low.  Cover and cook for between 30 and 35 minutes.   Remove from heat and let sit covered for an additional five minutes. Fluff and serve. 

Lemon Scented Quinoa - Vegan
serves 4

1/2 c. garbanzo beans, rinsed and drained
1/4 red onion, diced
1/4 c. fresh cilantro, chopped
1/4 c. tahini
juice of 1 large lemon
1 small clove garlic, minced
1/2 t. fresh lemon zest
*water
*cooked white quinoa
1/2 t. salt, or to taste

Prep:  Measure 1 cup uncooked white quinoa, soak and rinse as detailed above.  Add to saucepan with 1-1/4 cups water and cook according to directions above.  

Mix tahini, lemon, and garlic in a small bowl or measuring cup.  Add water and whisk with a fork until your sauce is the consistency of a nice smooth "gravy."  Combine cooked quinoa, sauce, and the rest of the ingredients.  Mix well with a rubber spatula.   This is even better the second day when the flavors have had a chance to marry.  Enjoy!

Eggless Salad. - Vegan.



Eggless Salad - Vegan
photo by Martha Stroud-Merry

Working with tofu is currently outside of my kitchen comfort zone. So, I'm proud that I experimented and tried this mock egg salad recipe.  It's really good!  My kids even ate it. My favorite way to eat it is on Mary's Gone Herb Crackers.  I like the crunch of the cracker with the texture of this recipe.

I looked up several recipes on the internet and came up with this based on the flavors and textures I like in an egg salad.  Enjoy.

Eggless Salad

14 oz. extra firm tofu
2-3 stalks celery, diced
1-1/4 T. nutritional yeast
1 T. yellow mustard
1/4 c. Nayonaise
3 T. sugar free sweet pickle relish
1/2 t. tumeric
1/2 t. mild curry powder
1/4 t. fresh minced garlic
1/2 t. onion powder
*sea salt and black pepper to taste

Press tofu for at least 20 minutes.  Crumble tofu into a large mixing bowl.  Add remaining ingredients and stir until well combined.  Let it stand for a few minutes--this allows the flavors to merge and also enhances the yellow coloring.  Stir again.  Taste, adjsuting ingredients to your taste. 

(Substitutions/modifications:  Dill relish instead of sweet, 1 T. low sodium soy sauce, dijon mustard instead of yellow mustard, minced fresh onion instead of onion powder.  What else?  If you find any great combos let me know!)

Oil-Free Tomato-Basil Salad Dressing. - Vegan.

Oil-Free Tomato-Basil Salad Dressing - Vegan
photo by Martha Stroud-Merry

I'm always on the lookout for good homemade oil-free salad dressings.  This one is outstanding.  So fresh and delicious!  Enjoy.

Oil-Free Tomato-Basil Salad Dressing

3-4 small roma tomatoes, cored and halved
1 small regular tomato, cored and quartered
1/2 large red bell pepper, cut into large chunks
1/2 c. red wine vinegar
1/3 c. sundried tomatoes, coarsely chopped
8-10 fresh basil leaves
juice of 1 lemon
dash of sea salt
*1 cup water

Blend first 7 ingredients and half of the water in a food processor or blender until smooth.  Add more water until you attain the desired consistency.  Refrigerate unused portions.  Make about 3 cups.

Turkish Garbanzo Bean Salad. - Vegan.

Turkish Garbanzo Bean Salad - Vegan
photo by Martha Stroud-Merry

Just last week I discovered Wheatsville Food Co-Op in Austin, TX.  I had seen it for several years and wondered what it was, but never took the time to investigate.  I had some time between the art classes I'm taking at Laguna Gloria Art School, so I decided to check it out. 

What a serendipitous time to visit Wheatsville , now that I'm experimenting with eating an all plant/vegan diet.  I LOVE this grocery store!  In addition to natural and organic groceries and bulk items (including weird ingredients that I see in vegan recipes but had no idea where to buy them), they have a fabulous deli.  I sampled some of their salads, this garbanzo bean salad being one of them.  It's my new favorite.  I looked up the recipe online and found several sources.  The flavors remind me of the Chicken Mirabella recipe in the Silver Palate Cook Book.

I'm not a die hard "measure-er" with recipes like this, and use my own palate to guide me on amounts.  If you don't buy dried garbanzo beans to soak and use, you really should start.  It's dirt cheap and super easy.  They taste better too.  Use the overnight method described on the back of the package.

For those of you that adhere strictly to recipes, here you go.  My kids even love this stuff!  Enjoy.

Turkish Garbanzo Bean Salad - Vegan

2 cups garbanzo beans, rinsed and drained
1/4 red onion, diced
1/2 cup fresh flat leaf parsley, minced
1/4 cup pitted kalamata olives, sliced
1/4 cup dried apricots, chopped
2 T. extra-virgin olive oil
3 T. red wine vinegar
1 T. kalamata olive brine from olive jar
1 clove garlic, minced
1 T. Dijon Mustard
1/2 t. each:  marjoram, oregano, paprika
1 t. sea salt
black pepper to taste

Mix together all ingredients and serve or refrigerate.  This salad tastes best the next day, after all the flavors have had a chance to seep into the beans. 

(Note:  I just made a second batch of this because my kids have already eaten 1/2 of the first batch.  I didn't have enough dried apricots so I threw in some dried currants.  Don't ever be afraid to improvise and modify.  If you do so with anything I post here, please share so I can try it too!!!)

Curry Pumpkin Lentil Soup. - Vegan.

Curry Pumpkin Lentil Soup - Vegan
photo by Martha Stroud-Merry

This is fat free and delicious.  Every single one of my family members said upon tasting, "...tastes like Christmas."  The spice combination definitely evoked this response.  I adapted this recipe from thehappyherbivore.com.  Warm, earthy, healthy, and filling.  Enjoy!

Curry Pumpkin Lentil Soup

1 whole sweet onion, diced
2 whole garlic cloves, minced
1-1/2 cups dried lentils, rinsed
1 large box (32 oz.) vegetable broth
1 whole apple, peeled and diced
1 can (15 oz.) pure pumpkin
1 tsp. curry powder
1 tsp. cinnamon
1 tsp. garam masala
1/2 tsp. turmeric
1/8 tsp. cayenne pepper
salt, to taste

Line a medium pot with a thin layer of water. Add onions and cook over med-high heat for 2 minutes. Add garlic, then continue to cook until onions are translucent and all of the water has been absorbed. Add broth, lentils and apple and bring to a boil. Once boiling, cover and reduce heat to medium. Continue to cook until lentils are orange and soft, about 10-15 minutes. Stir in pumpkin and spices. Reduce heat to low and cook another 10-15 minutes, stirring occasionally. Add salt to taste.

Breakfast Cookies. - Vegan.

Breakfast Cookies - Vegan
photo by Martha Stroud-Merry

I bumped into a friend yesterday who also loves healthy food and I told her, "I saw the documentary Forks Over Knives, and I'm now eating an all plant diet."  To which she replied, "Me too! And I thought of you because I found this FABULOUS recipe for a breakfast cookie that is TO DIE FOR."  I got the recipe from her this morning and made them immediately.  I added a couple of things like walnuts and golden raisins, which just proves that you can customize this to your taste.   The grated orange rind just sends these over the top.  These cookies are indeed to die for, but are very healthy.  Therefore we won't die young, we will live long and prosper.  Enjoy!

Vegan Breakfast Cookies

2 mashed bananas

1/3 cup unsweetened applesauce (one of those individual sized serving cups)
1/4 teaspoon each of cinnamon and nutmeg
grated fresh orange rind (to taste)
2 cups rolled oats
1/3 cup mix of golden and regular raisins
1/3 cup walnuts
1 teaspoon vanilla

Preheat oven to 350 degrees.  Combine ingredients and press into cookie sized rounds on an ungreased baking sheet.  Bake for 9 minutes.  Remove cookies to cooling rack.

CAKE or Die.

Hooray for envelopes!!

I love cake.  White cake with white icing.  Wedding cake.  Almond extract infused buttercreme icing on white cake.  If I were on death row, I would request this exact cake (pictured above) as my last meal....along with some cold milk and maybe black coffee too.  (I prefer coffee with cake for breakfast, milk with cake for the rest of the day.)

Last Friday, at the school where I work, there was a volunteer appreciation luncheon.  One of my co-workers makes cakes and created a BEAUTY with tiers and all.  It was white with white icing, and in the middle layer there were thinly sliced fresh strawberries.  I visited her twice and then again when there was an announcement that she had cake left over and didn't want to take it home.  If we showed up to her room with a plate, we could get another hit of buttercreme. There was no hesitation on my part. 

I wanted a cake from this woman for my very own.  I HAD to have one.  I didn't want to be piggish and order a cake for myself with no specific occasion, so I consulted the internet.  I learned that May 16th is: 1.) love a tree day, and 2.) the anniversary of the creation of the envelope.  I went promptly to my co-worker and said, "Can you make me cake for Monday?"  (it was Friday, 3:15 PM mind you).  She said yes!  Here were my instructions:

I want a 9" x 13" rectangle white cake, white icing, white icing roses on all 4 corners, sliced fresh strawberries in a middle layer, and I want it to say--Another wonderful year with the envelope--color of text does not matter.  This is what I got (note--corner was intact upon delivery):

Incident with fork.

 Isn't it FABULOUS!!!  She didn't have room to fit the word "wonderful" but that's just fine, the taste was not affected.  I "went at it with a fork" all day while standing at the cabinet where it was safely stashed from the greedy children in our classroom.  I only the pointed the plastic fork ONCE in threatening manner at a child who tried to get too close. 

This cake is HUGE!  It is TWO 9" x 13" cakes stacked with the strawberry layer in between.  It must weigh at least 10 pounds. 

Sometimes we can enjoy the making of others even more than the making we do ourselves.  This is the ultimately perfect example.  Viva la envelope!!!!!  Now, excuse me while I go put on my stretchy pants.....

P.S. My daughter just got home from school and asked, "How was your day Momma?"  I said, "Pretty  good. Cake helps."  She said, "It sure does."

Holy 'Mole Guacamole Hummus. - Vegan.

Guacamole Hummus with Flax Tortilla Chips
photo by Martha Stroud-Merry

I made this FABULOUS quick, easy, and healthy dip tonight and my daughter Ana and I knew instantly upon tasting it that it will be stock in our fridge from now on. I found the recipe at the very back of this month's issue of Everyday FOOD magazine by Martha Stewart (May, 2011).   The recipe was submitted by a woman from San Antonio.  I substituted lime for lemon.  Here's how I made MY version:

Guacamole Hummus

In a food processor, combine 1 can (15.5 ounces) chickpeas--rinsed and drained, 1 bunch fresh cilantro leaves--washed, 1 garlic clove--chopped, and 1 large (or 2 small) ripe avocados--roughly chopped.  Process until finely chopped.  With machine running, add 3 T. extra virgin olive oil in a slow, steady stream, the juice of 1 fresh lime, and then add water, 1 T. at a time, until mixture is smooth.  Season to taste with salt and pepper.  Serve with tortilla chips.  Serves 8

Kitschy Coffee Filter Wrist Corsage.

Happy Mother's Day!  Here's a fun and kitschy wrist corsage you can make for Mom with things found around the house.

Kitschy Coffee Filter Wrist Corsage

Supplies I used:  2"satin ribbon, fabric scraps,
tulle, coffee filters (sm. and lg.), water based markers,
scissors, hot glue gun.

Color coffee fliters with water based markers--
the more saturated the color, the brighter the flower.

Lay the colored filter on the bottom of a wet sink.

Lay wet filters on newspaper to dry--
dries in about 30 min. (in TX).

Fold dry filter into small cone.

Fold up tip of cone, then fold up once more and
hot glue it in place.

Use a dot of hot glue to attach the edges so you have a circle.

Voila!  You have a flower!

Attach flowers to a piece of soft satin ribbon with hot glue.
Add accents with tulle.  I used green to add a leafy look.
Make sure that the ribbon is long enough to
make a large pretty bow at the back of the wrist. 
I also added a thin strip of scrap fabric to the
center of the ribbon with a dot of hot glue.

Corsages

So pretty!

Happy Mother's Day!
(my good Friends Ryan and Dana Graham)

Making with Artist, Steve Aimone.

Katherine and Steve Aimone

Steven Aimone--Artist, Author, and Educator, introduced and guided me into the world of expressive artwork.  I attended a 5 day course he led in Asheville, NC.   Here are some links related to Steve that you'll enjoy!

http://www.aimoneartservices.com/index.html

 A link to the Aimone website for information

on the Aimones, classes, etc:

 Design, by Steven Aimone

Design!  An EXCELLENT and beautiful book by Steve 

Expressive Drawing by Steven Aimone

LOVE LOVE LOVE this book by Steve!

Here is an excellent video on the art making process by Steve himself. 

I found it tremedously affirming and helpful.

And finally, YOU can learn and work along with Steve and others (including myself) for FREE on the AARP website.  Check this out....

Expressive artowork by Martha Merry

 

AARP: Expressive Drawing and Creativity (Public Group)

Feel free to e-mail me at mailingmartha@yahoo.com if you want to try your hand at this in my home studio!

My daughter Genevieve (11) and her very first expressive piece with my coaching.

Expressive Painting & Drawing. - The Spiritual Language of Art.

My daugher Gen (11) and her energy in person, poses with my energy in art.
4-15-2011

In December of 2010, my BFF Geraldine, sent me a link to a video that was featured on the AARP website with the note, "we have to do this!"  The video sat in my mailbox a few days before I opened it.  As I watched I felt like I wanted to cry.  I knew that I COULD do what the video was showing me and that I HAD to do it.  My husband overheard my OMG's and oooohs and ahhhhs and said, "reserve a spot for yourself in the class."  Really?!?!  Yes.  So I did.  And I went, and it has been a life-altering experience....and Geraldine didn't go with me. 

This is the video that hooked me.

I attended the March 31--April 3, 2011 class in FABULOUS Asheville, NC with 10 other wonderful and new lifelong creative friends from all over the country and even a couple from Canada.  Class started on a Thursday evening where we all got to know one another and had a overview of what Expressive Painting and Drawing is all about, it's history in the art world, etc.  I e-mailed friends that evening saying that I already felt like I got my money's-worth out of the class and we hadn't even touched any art materials yet! 

Instructor and Author, Steve Aimone

The instructor, Steve Aimone is a coach, a leader, a guide...and kind of a therapist as well.  He knows the right questions to ask to make you inquire within yourself about the art making experience and process.  One of my favorite sayings about a good coach is that he/she is someone that helps you get somewhere that you wouldn't have gone on your own.  Steve definitely fit this definition in respect to my experience.

Here are some photos of my classmates and I, our work, and our fun....Enjoy!

Me and my Energy

Pink Dog Studio, Our Workstations-- BEFORE
Asheville, NC

Circle, Square, Triangle--Exercise #1 by Martha Merry
Can you tell which one is "automatic"?

Betsey's Energy

Betsey Lives in Vermont

G. Rex of San Antonio, TX in action

Marilyn of L.A., CA in action

Repetition of a motif -- letter "G"
by Martha Merry

Nan Davis of Asheville, NC in action
Flux exercise

Nancy Perry of South Carolina, in action.

Paige Gilchrist of Asheville, NC
Ordering lunch amidst beauty.

A beautiful expression by Paige Gilchrist of Asheville, NC

Betsey of Vermont,

studying a work by Nancy Perry, SC

Murai of San Fran, CA
artwork by Martha Merry behind

A beautiful expression by G. Rex of San Antonio, TX

Marilyn of L.A. on her work

Finding the Grid Exercise by Martha Merry

Betsey of Vermont and her grid

Beginnings of
Organic and Geometric Exercise
by Martha Merry

Flux Exercise
by Martha Merry

This reminds me of Duran Duran
by Martha Merry

A beautiful expression by Murai of San Francisco, CA