Raingod’s Weblog

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Vegan Chocolate Pumpkin Pie

It’s been far too long since I’ve posted a recipe. I got this from a coworker, who actually made this and brought some in today. I’m as far from a vegan as you could imagine, but this is simply one of the best pumpkin pies I’ve ever had. I asked for the recipe and glad to share it here.


  • 1/2 pound firm or extra firm tofu, pressed
  • 1 15 ounce can pumpkin
  • 1/2 cup sugar
  • 1/4 cup maple syrup
  • 1 tsp vanilla
  • 1/2 cup cocoa
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1/2 tsp ground cloves
  • 2 tbsp soy milk
  • 1 pre-made pie crust


Pre-heat oven to 400 degrees.

Process all ingredients in a blender or food processor until smooth and creamy, adding more soy milk if needed.

Bake for 30 to 35 minutes, or until set. Serve with a dollop of whipped cream if desired.


September 28, 2008 Posted by | Recipes | , , , | Leave a comment

Tonight’s menu includes…

A recipe from Wolfgang Puck. I’m over at my Mom’s helping her get things ready for her trip, and decided I would do some cooking. After scouring the food network website I found what looks to be absolutely delicious. 

Rosemary and goat cheese stuffed chicken in a wild mushroom sauce.


1 whole chicken 
4 ounces goat cheese, room temperature 
1 tablespoon chopped fresh rosemary leaves 
2 tablespoons extra-virgin olive oil, plus more for sauteing 
Salt and freshly ground black pepperWild Mushroom Sauce: 
1 tablespoon butter, plus 1 tablespoon 
1/4 cup chopped shallots 
4 ounces morel mushrooms, cleaned and sliced in half lengthwise (substitute 1 ounce dried morels, rehydrated) 
4 ounces black trumpet mushrooms, cut into 1 1/2-inch pieces 
3/4 cup chicken stock or broth 
2 tablespoons chopped chives


Preheat the oven to 450 degrees F.Remove the backbone and wings from the chicken. Press the chicken open like a book. Carefully remove the bones from the chicken leaving the whole chicken intact with the skin. You can ask your butcher to do this for you.

In a small bowl, combine the goat cheese, rosemary, and olive oil. Season with salt and pepper and mash together with the back of a fork.

Turn the chicken over so the skin side is up. Gently loosen the skin by inserting your fingers underneath it to make a pocket. Stuff the rosemary goat cheese under the skin evenly over the breasts and legs. Tuck the skin back over the chicken. Season both sides of the chicken well with salt and pepper. Drizzle a little olive oil over the chicken and rub well.

Heat a large, ovenproof saute pan over high heat. When the pan is hot, add enough olive oil to coat the bottom of the pan. When the oil is hot and begins to shimmer when swirled, add the chicken, skin side down. Cook the chicken until the skin side is a deep golden brown, about 8 to 10 minutes. Carefully turn the chicken over and transfer to the oven. Roast for 10 minutes, or until the chicken is cooked through and the juices run clear.

Remove the chicken from the pan and keep warm. Remove all but 2 tablespoons of the fat from the pan and return to the heat. Add 1 tablespoon of the butter and the shallots and saute for 2 minutes, scraping the bottom of the pan with a wooden spoon to loosen the browned bits. Add the mushrooms and season with salt and pepper. Saute for 2 minutes, or until the mushrooms begin to brown. Add the stock and bring to a simmer. Cook 5 minutes or until reduced by 1/3. Stir in the remaining tablespoon of butter and remove from the heat. Pour the sauce over the chicken and garnish with the chives. Serve immediately. 

September 6, 2008 Posted by | Recipes | , | Leave a comment


I haven’t posted a recipe for awhile, so I thought I’d put up what I’m making this evening.

Fresh Pasta with Italian Sausage and Sun Dried Tomatoes


              12 Ounces Sweet Fresh Italian Sausage
               6 Tablespoons Olive Oil
               1/2 Cup Coarsely Chopped Onion
               1 Garlic Clove Minced
               1/4 Teaspoon Crushed Red Pepper Flakes
               6 Sun-Dried Tomatoes Cut Into 1/4 Inch Strips
               1/2 Cup Boiling Water
               1 Pound Fresh Pasta
                Garlic Salt & Black Pepper to Taste
Break sausage into small pieces.  Brown in skillet (cook thoroughly). Remove sausage to a bowl.  Add oil and onion to hot skillet. Cook 5 minutes until golden.  Add sausage, garlic and red pepper flakes to the onions in the skillet. 

Mix and keep warm over low heat. Place sun-dried tomato strips in 1/2 cup boiling water while you cook the pasta. Cook pasta as directed. Drain the pasta and return it to the pot.  Add the sun-dried tomatoes and the water they are soaked in, and sausage mixture to the pasta. Sprinkle with garlic salt and black pepper to taste. Serve immediately.      



August 28, 2008 Posted by | Recipes | | 2 Comments