Chocolate Peanut Butter Oreo Pie

Today happens to be a huge holiday in the world of math-lovers: Pi Day. We may be few and far between, but we sure know how to celebrate– with pie.

To celebrate the nerdiest of all holidays, I did what any real nerd would do and made pie. To ensure that I wouldn’t eat the whole thing in one sitting, I chose to make several small “pies” in individual ramekins. However, I have made this recipe in a large regular ol’ pie before, and it turns out great that way, too. These chocolate peanut butter oreo pies are super rich, creamy, and so easy to make. They will satisfy any vegan’s peanut butter cup cravings and trick any omnivore into thinking they are enjoying a plain old dairy-and-egg-filled concoction.

Chocolate Peanut Butter Oreo Pie

makes 5 small ramekins or 1 large pie

Ingredients:

1 Package of Extra Firm Silken Tofu

1 Bag of Semisweet Vegan Chocolate Chips

1 C Smooth Peanutbutter

1 C Confectioners Sugar

1/4 C Almond Milk

16 Oreo Cookies (I used Newman-O‘s)

1 C Earth Balance, melted

In a microwave safe bowl, heat chocolate chips on high for 1 minute. Stir, and heat for another minute. If the chocolate is still not completely melted, heat for an additional 30 seconds. In a food processor, combine the tofu and melted chocolate and combine.

Add Oreo cookies to a large plastic Ziploc bag. Crush the Oreo’s with a hammer or (with clean shoes!) stomp on them. Once crushed, pour into a bowl and add the melted earth balance. Mix well. In either ramekins or a pie tin, press the Oreo crust into the bottom of the bowl, forming a 1/4 inch pie crust. Pack it in tightly.

Pour a quarter cup of the chocolate mousse mixture into each ramekin (or, if using a pie pan, use all of the chocolate mixture.)

Clean out your food processor and add the peanut butter, sugar, and almond milk to it. Combine and let the processor run until the mixture is smooth– at least 1 minute.

Using a teaspoon, take two spoonfuls of the peanut butter and add them to each ramekin. Use the bottom of the spoon to spread the mixture out over the chocolate mousse. If using a pie pan, use as much of the peanut butter as you want– i usually like the peanut butter layer to be half as thick as the chocolate mousse layer.

Refrigerate pies for two hours, and serve cold.

I love these pies- they are so easy to whip up and involve no baking!

They’re great for a casual dessert or a nicer event and can be easily “dressed up” if need be.

Happy Pi Day!

What’s your go-to easy dessert recipe?

Advertisements

Warm Wheatberry Bowl

Yesterday after a long day of procrastinating and blog-planning at work (oh man is it stressful doing two weeks’ worth of posts in three days!), I stopped at my house, threw tons of clothes in a duffel, packed food into a backpack, and headed to my parents’ house. I have been saying that I would pack for London for the past week, but it hasn’t happened, so I went home to my parents because I knew that I would be yelled at if I didn’t pack.

Packing is slowly coming along, but I think I figured out why I haven’t been packing; I’ve been cooking.

My usual night-off-from-the-blog dinners usually consist of a bunch of ingredients thrown in a frying pan and tossed into a bowl with some sauce on top. They’re always delicious, but nothing spectacular. Last night, however, was an exception. This bowl was so good that I just had to share it with you.

Warm Wheatberry Bowl

makes four servings

1 C Wheatberries

1 Can Kidney Beans

1/2 Package of Extra Firm Tofu

1/4 C Unsweeted, Unflavored Soymilk

2 tsp Dried Rosemary

1 tsp Dried Thyme

1/2 tsp Dried Oregano

1/2 tsp Garlic Powder

Dash of Paprika

1 Yellow Squash, sliced and quartered

8 White Mushrooms, sliced

In a medium saucepan, add a quart of water to a cup of wheatberries. Bring to a boil, then simmer, covered, for 1 hour. While wheatberries are cooking, combine herbs, spices, tofu, and soymilk in a blender and blend until smooth and creamy. Refridgerate. Once wheatberries are done, drain them and set aside. In a frying pan, toss squash and mushrooms in olive oil and saute. Add kidney beans, and once squash and mushrooms are almost cooked, add wheatberries. Pour prepared sauce over top and mix together.

Let heat on medium-low heat for about 5 minutes, until all ingredients are heated through.

Pour into bowls and enjoy! This sauce is delicious and pretty foolproof– you can add whatever herbs and spices your heart desires.

I had never had wheatberries before– usually I prefer rice, quinoa, or barley. But I think wheatberries will be joining the lineup– they’re delicious! They add texture to this dish and go really well with the sauce.

In other news… I’m leaving for London TONIGHT. It’s unreal. I can’t believe it. But next time you hear from me, I will be in Londontown, surrounded by pubs, royalty, fish n chips, and most importantly, Mark!!!

I hope you have a wonderful Thursday!

Orange Ginger Tofu

So you may have noticed a few changes around here… I thought it was time to up my image 😉

I skipped the gym today, and while it makes me disappointed in myself, I really needed the break. I can’t tell you how happy it makes me that it’s not even nine pm yet. Foregoing the gym meant one very important thing– I had tons of time to cook!

My hypochondriac grandmother has a saying for when you don’t feel well but can’t quite put your finger on what’s ailing you: an undercurrent.

Though when this word is normally used, it’s coming from a place of craziness, today it is the only way to describe how I’m feeling. My throat doesn’t hurt, my nose isn’t running, I just feel like I’m coming down with something. Cue the citrus fruits! What better way to incorporate that all-important OJ into my dinner than a marinade?

Orange Ginger Tofu with Orzo, Spinach, Brussels Sprouts, Squash, and  Onion

makes two servings

Ingredients:

1/2 a Block of Extra Firm Tofu

1/4 C Orange Juice

1 tsp Ground Ginger

1/8 tsp Garlic Powder

1/8 tsp Onion Powder

4 Brussels Sprouts

3/4 C Orzo

1 C Raw Spinach

1/4 of an Onion

1/2 a Yellow Squash

Olive Oil

Salt & Pepper

Slice Tofu into four 1/4 inch slices and press for 20 minutes.

While the tofu is pressing, make your marinade. Combine orange juice, ginger, garlic powder, and onion powder, and mix well with a fork until murky and no clumps remain.

Marinate tofu for half an hour. Preheat oven to 375 and grease a baking sheet. Cook orzo according to package instructions. In a frying pan, heat olive oil. Cut brussels sprouts in half, chopping off the ends.

Cook on low heat, covered, watching carefully for 8 minutes, until browned on flat side. Add chopped onion and squash, and cook for 3 to 4 minutes.

Add spinach, cover, and turn off heat. Let sit for 5 minutes. Bake tofu for 25 minutes at 375, then flip, pour extra marinade on, and cook for 10 to 15 minutes more. Tofu should be lightly browned and slightly crispy.

Once done, pile a plate with orzo, vegetables, and tofu, and drizzle with any leftover marinade.

This is a really light meal, perfect for when your appetite is curbed by an “undercurrent” (or just one too many mango smoothies 😉 )