Mmmm… breakfast. Have I mentioned how much I love breakfast yet? 😉

Thanks to the waffle cart in North Portland, Flavour Spot, I fell in love with maple butter and veggie sausage waffle sandwiches a few years ago. But I’m too lazy to make waffles, so we sling pancakes on the griddle and call it good.

Behold the pancake sammich:


The basic pancake recipe from VWAV with a healthy smear of maple butter and some Yves sausages stuffed in the middle. The back pancake is topped with more of the Mangolicious fruit from Trader Joe’s (I love this stuff!), as I don’t like maple syrup on my pancakes. Nomnomnom…

Last Sunday was the last hurrah for ridiculously good Carby Carbersons, as we are full on our lowish carb (meaning only whole grains and small amounts of fruit) diet now. I made a huge batch of food for lunches for the week Sunday night:


Millet sauteed with some mixed veggie bruschetta from Trader Joe’s, sauteed zucchini and snow peas and some Morningstar chik’n strips. Man, those things are SO fake, but SO delicious. Last week I made some quinoa and didn’t rise it well enough and couldn’t bring myself to make quinoa again, so millet it was! This is only the second time I’ve made millet and I opted to use our rice cooker. It turned out great. P.S. don’t tell people at your work that you are eating millet unless you want to endure lots of jokes involving bird seed.


A post-workout meal. Lettuce unwraps with more Morningstar strips (what can I say, they were on sale), drizzled with fig vinegar with sauteed zucchini and some sliced beets. Light but satisfying with a giant glass of water after having Jillian Michaels beat us to a pulp.

The Saturday before the workout started we went to birthday party for a friend of mine and I made two pies. One was the Peanut Butter Silk Pie (see the recipes section on this site) and the other a new adaptation of that same recipe: Grasshopper Cream. It turned out wonderfully, creamy with a perfect balance of chocolate and peppermint. If you like chocolate and peppermint, you will love this pie, I promise.


1 chocolate cookie pie crust (most prepared ones are vegan)

1 cup chocolate chips
1 & 1/2 boxes extra firm silken tofu (one aseptic, vacuum-sealed box)
1 1/2 cups powdered sugar
3 tbsp corn starch
1/4 cup vegan milk
1/2 teas. peppermint extract + 1 teeny splash
green food coloring (optional)

Over a double boiler melt chocolate until smooth and creamy, whisking until smooth. Pour approximately 1/4 cup of chocolate into the bottom of the pie crust and let set in fridge until chocolate has hardened. Let rest of chocolate mixture cool to room temperature.

In a food processor combine all other ingredients, starting with the tofu, except for the additional splash of peppermint and the food coloring. Blend for about 2 minutes or until smooth. Pour out about 1/4 cup of the mixture into a bowl. Add cooled, melted chocolate to the mixture and blend again until well mixed, scraping down the sides of the bowl as needed. This would be the time to taste test to see if you want it more pepperminty.

Add the additional splash of peppermint to the reserved 1/4 cup of filling along with the green food coloring if using. Remove pie crust from fridge and pour chocolate filling mixture into the crust. Spoon the reserved green filling on top, pouring it as stripes, and draw a knife though the stripes to make pretty, swirling patterns.

Set in fridge for at least 4 hours before serving. Pie will have a thick and creamy, pudding-like filling but should hold up well and make stable pieces.

P.S. No one will ever know it’s tofu, I promise. :)

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0 Responses to why doesn’t healthy taste quite as good sweet and carby?

  1. Nora says:

    hey! i really want one of those waffle sausage thingers! where do you get maple butter? whole foods? :)

    • krispycheks says:

      I got at the local Portland chain, New Seasons, which is a lot like Whole Foods, but I’ve even seen it at Fred Meyers and I can about guarantee it would be at Whole Foods or most co-ops. It’s kind of spendy, but it’s really rich so you don’t use much. We’ve had the same jar for a year.

  2. Vegetation says:

    Your pie is making me want to cry that I can’t have tofu! Yum! And I love your lettuce unwraps. And the idea of sauteeing zucchini! I’ll have to try that next time I have some.

  3. Shelby says:

    Breakfast looks absolutely amazing. I love Maple Butter!

  4. shellyfish says:

    I’ve seen pictures of those waffle sammies…oh lord do I think I would loves those. Waffle sammies are a great idea, too! Love those lettuce wraps – they look delicious!

  5. JENNA says:

    I’ve seen quite a few bloggers post about those waffle sandwiches and always wish I had a food cart in my kitchen that would make them or me every morning! I’ll just have to do it myself.

  6. jumbleberryjam says:

    Mmmmm…grasshopper pie! My favorite!! :-)

  7. Why doesn’t healthy taste quite as good? Well this is my theory: If everything tasted like donuts, being healthy wouldn’t be much of a choice. HAHA! Your carbs look delicious (and much healthier than most!)

  8. Courtney says:

    Well, I am impressed…I am too lazy to make pancakes, so you have me beat!

    That pie looks delicious! I LOVE the minty-chocolatey goodness!


  9. Vaala says:

    Man all that looks SO good! I don’t think I could ever go low (or even lowish) carbs…they are just too good.

    I always meant to try your Peanut Butter Silk Pie but never got around to it…but after seeing the peppermint version, well I think there’s going to be a dessert night sometime this week!

  10. […] silken tofu, which I can be quite fickle with. I love it in some situations and hate it in others. Peanut Butter Chocolate Silk Pie, love it. Lime Cream Sauce, hate it. I’m thinking maybe a cashew base? What worked: the cake […]

  11. Hmm Delicious! *-). Thanks for sharing