I have added the "notify me by email" on the blog page. I tried it out and received an email from FEED BURNER to activate the program. That done, I returned to Heavenly Bodies to jot off this note to see how it works.
While I am here, I have a great Chocolate pie to share from My Vegan Cookbook site.
Vegan Low Fat Vegan Chocolate Pie
Ingredients
3/4 Cup Sugar
1/4 Unsweetened Cocoa Powder
2 Tablespoons Agave Nectar
1/4 Cup Organic Cornstarch
1/3 Cup Mashed Potatoes
2 1/4 Cup Unsweetened Almond Milk
3 Tablespoons All Purpose Flour
1/8 Teaspoon Salt
1 Teaspoon Vanilla Flavoring
1 Teaspoon Balsamic Vinegar
1 Teaspoon Large Flakes Food Nutritional Yeast
DIRECTIONS First cook a medium sized potato in a small sauce pan. Peel, slice into 1 inch rounds and cover with water. Bring to a boil and cook until tender. Drain and mash with a fork. Measure out 1/3 cup after it's mashed.
Next, place all ingredients into a food processor and process for 2 minutes. Pour into a medium sized sauce pan and cook on medium heat stirring constantly until starts to bubble, then cook 1 minute. Should be very thick consistency. Let cool in pan, stirring occasionally to stop from skimming over. Pour into your favorite pre-baked pie crust. Chill for at least 2 hours before serving.
I used my No-Roll Pie Crust recipe.
ELIN'S NOTES. I did not use the pie crust but put the chocolate into individual ramekins. They are in the frig for their chill factor. Waiting...... Waiting..... Waiting!
Nutritional Facts
Servings 8 Serving Size 1 Slice Calories 160 Fat 1.25g
Carbohydrates 37.7g Protein 1 Fiber 1.25g
Sugar 29g Sodium 140.7mg
http://www.myvegancookbook.com/recipes/recipe.php?id=152
Enjoy, Elin.
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