Podcast 89: Vegetarian Delights – Very Veggie Chili and Chocolate Caramel Tofu Pie

by The Meal Makeover Moms on January 13th, 2010

Meat-less meals are predicted to be all the rage this year due to consumer concerns over health, the environment, and the economy. With a renewed interest on vegetarian diets, we figured we’d jump on the bandwagon with some new vegetarian-inspired recipes … and a podcast. So for this week’s Cooking with the Moms, we cooked up a steaming hot Very Veggie Chili recipe made with carrots, corn kernels, black eye peas, and tofu, and we used a fabulous soy-based cheese, so the chili is super-low in saturated fat. We also created a sweet and delicious pie featuring, of all things, tofu!

Very Veggie Chili

Makes 6 Servings (1 generous cup per serving)

  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, finely diced (about 1 cup)
  • 1 large carrot, cut into ¼-inch dice (about 1 cup)
  • 3 cloves garlic, minced
  • 2 to 3 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1/8 teaspoon cayenne pepper, optional
  • One 28-ounce can crushed tomatoes
  • One 15-ounce can black eye peas, drained and rinsed (about 1 ¾ cups)
  • 1 cup all-natural vegetable broth
  • One 8-ounce package cubed super firm tofu (we like Nasoya), drained
  • 1 cup frozen corn kernels, thawed
  • One 7-ounce package Veggie Shreds Cheddar Flavor (we like Galaxy)
  • Kosher salt and freshly ground black pepper

1. Heat the oil in a large saucepan or Dutch oven over medium-high heat. Add the onion and carrots and cook, stirring frequently, until softened, about 7 minutes.

2. Stir in the garlic, cumin, chili powder, and cayenne pepper as desired and cook an additional 2 minutes.

3. Add the crushed tomatoes, beans, broth, tofu, and corn and stir to combine. Cover and bring to a boil. Reduce the heat and simmer, covered, until the carrots are tender, about 30 minutes. Stir occasionally.

4. Remove the cover, add 1 cup of the cheese, and stir until the cheese melts. Season with salt and pepper to taste. Serve in individual bowls and top with the remaining cheese.

Nutrition Information per Serving: 320 calories, 9g fat (0.5g saturated), 680mg sodium, 39g carbohydrate, 10g fiber, 21g protein, 130% vitamin A, 25% vitamin C, 40% calcium, 30% iron

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For our next recipe, no one has to know it’s made with tofu, unless, of course, you choose to divulge that information. Janice’s girls and Liz’s boys request this dessert all the time … and they are all fully aware there is tofu in the recipe.

As you can see, we call for a prepared pie crust for this luscious yet light dessert. There are a few brands we like including Wholly Wholesome and Arrowhead Mills, and we just heard about another crust made by Heartland that we’re itching to try. You can certainly make your pie crust from scratch. For a healthier version, check out the crust we created for our Double Strawberry Smoothie Pie.

Silky Chocolate Caramel Pie

Makes 10 Servings

  • One package Dark Chocolate Silken Style Creations (we like Nasoya)
  • One 8-ounce package 30%-reduced-fat cream cheese
  • 3 tablespoons cornstarch
  • 2 tablespoons caramel sauce
  • One 9-inch prepared chocolate (or plain) Graham Cracker pie crust (look for an all-natural, trans fat-free brand)

1. Preheat oven to 325°F.

2. To make the filling, place the tofu, cream cheese, cornstarch, and caramel sauce in a large bowl, and use a hand mixer to combine until smooth and creamy (you can also use a food processor). Scrape down the sides as necessary.

3. Pour the tofu mixture into the pie crust. Bake for 1 hour until set. Remove from oven and cool at room temperature for about 30 minutes. Refrigerate for 2 hours, uncovered, until cooled completely. Slice and serve.

Tip: Serve with a small dollop of whipped cream, an extra drizzle of caramel sauce, and/or some fresh raspberries on top.

Nutrition Information per Serving: 210 calories, 8g fat, (4g saturated), 220mg sodium, 29g carbohydrate, 1g fiber, 4g protein

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If you have a favorite vegetarian or vegan recipe you’d like to share, or if you get a chance to try these new recipes, let us know what you think.

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16 Comments | Filed Under Beans, Desserts, Dinner, Lunch, Podcast, Soups/Stews, Vegetarian 

16 Responses to “Podcast 89: Vegetarian Delights – Very Veggie Chili and Chocolate Caramel Tofu Pie”

  1. momgateway on January 13th, 2010

    Silk Chocolate Caramel Pie……mmm……. so smooth, luscious and healthy…. If you use crushed walnuts with butter as “pie crust” this would be a perfect dessert for those looking for gluten-free desserts.

  2. dnewell on January 14th, 2010

    Seems like lots of the calories in this come from the crust. Any ideas on making this more like a pudding or mousse?

  3. Nutrition to Kitchen on January 14th, 2010

    This looks delicious! I haven’t seen the Silken Style Creations over these parts of Hawaii :( . Maybe mixing silken tofu, melted chocolate, and sugar would be an acceptable substitute?

  4. Amy on January 14th, 2010

    The chili sounds yummy – I’m sending the recipe to my vegan cousin and to my adult cousin whose teenage daughter recently decided she’s “vegetarian.” Have you tried making it in a crockpot yet?

  5. cathy on January 14th, 2010

    That pie looks SO good! And love that you are steering people away from the pie crusts with trans fat.

  6. The Meal Makeover Moms on January 14th, 2010

    If you want to cut the calories you could make the filling and serve it in individual ramekins or custard cups (you should get 10 to 12 servings). Top with some fresh or frozen berries and a dollop of whipped cream. Let us know if you try it this way and how it turns out!

  7. The Meal Makeover Moms on January 14th, 2010

    Yes, we are very excited about the great new pie crust offerings on the market now. We love those Wholly Wholesome graham cracker crusts!

  8. The Meal Makeover Moms on January 14th, 2010

    We have not tried this in a slow cooker yet. If anyone tries it, please let us know how it turns out!

  9. The Meal Makeover Moms on January 14th, 2010

    Hmmm… we think you should talk to your store manager and ask if they can get this product. It’s that good! If not, you could experiment with the silken tofu, melted chocolate, and a little bit of sugar. We think it would work- be sure to let us know if you try it!

  10. Missy on January 15th, 2010

    I made the Chocolate Caramel Tofu Pie today and it’s really good. I like the light, airy, texture. I find it similar to a chocolate souffle. Thanks for the great recipe!

  11. Tanya on January 21st, 2010

    Can’t find the choc. tofu in my small town. Anyone have an alternative that they have tried successfully?

  12. Cindy Bunker on January 22nd, 2010

    These recipes look awesome! I’ve made tofu chocolate mousse pie by using a mori-nu chocolate mix.

    I’ll be on the look out for the chocolate tofu….what an incredible idea!

  13. Virginie on February 3rd, 2010

    I cannot find the silken chocolate toffu either. Any idea on how much chocolate to toffu ratio to make something similar. Could I use cocoa powder?

  14. The Meal Makeover Moms on February 3rd, 2010

    Hi Virginie and Tanya and all:

    We heard back from Nasoya about substitutions, and here’s what they recommended for folks who can’t find the Silken Chocolate Creations:

    1 (16-ounce) pkg of Nasoya Siken tofu
    1 ½ c chocolate chips, melted (see note)
    1/3 c pure maple syrup or honey… See More
    2 tsp vanilla extract

    Put the tofu in a food processor and blend until completely smooth, about 2 minutes. Add the melted chocolate chips, maple syrup, and vanilla. Refrigerate for at least 2 hours before serving.

    Note: Melt chocolate chips in a double-boiler, stirring constantly to prevent burning, or in the microwave, on the defrost setting for approximately 3 minutes,
    stopping to stir at least once.

    Please let us all know if you try this!

  15. Virginie on February 6th, 2010

    Thank you,
    I will try it tomorrow and I will let you know how it turned out.

  16. Virginie on February 20th, 2010

    So everybody liked it, but my husband. It was very good, it’s just not his type of cake (he doesn’t really like cheesecakes).
    I’ll keep this recipie in mind though, it’s great to get the kids involved and a good diet plan for my DH.

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