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