Thai Veggie Stir Fry

3 T oil

3 garlic cloves

(a little ginger root, if you want)

1/4 c slice onions

1/4 c bean sprouts

1/4 c sugar peas/snow peas

1/4 c sliced carrots

1/4 c sliced red bell pepper

1/4 c broccoli flowerets

1/4 c cauliflower flowerets

1/4 c sliced mushrooms

(basically whatever vegetables you have on hand.)

2 T fish sauce

2 T oyster sauce

2 T sugar

1/4 t. white pepper

1. Heat a large skillet over med-high heat, then add the oil and garlic. (If you wanted to add any meat or tofu, add it now. Cook until done.)

2. Add the sauces and pepper. Stir to combine

3. Add the vegetables all at once. Stir to cover with sauce (about 30 seconds).

4. Reduce heat to medium and cook slowly for a further 2 minutes, until the vegetables are crisp but tender. Serve with rice.

**The sauce combination of fish sauce, oyster sauce, sugar, and pepper is a BASIC recipe for practically every Thai style stir fry. You can use any vegetables you want. In this picture, I used 2 cups chopped collard green, 1/2 cup mushrooms, and 1/2 cup carrots. (Basically what I had in the fridge.)

Non-Dairy, Low Fat Pumpkin Pie

1 16-oz package Silken Lite Firm Tofu
2 cups canned pumpkin
2/3 cup honey or agave nectar
1 tsp. vanilla
1 T Pumpkin pie spice
OR
1 1/2 tsp ground cinnamon
3/4 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1 unbaked 9" pastry crust

Drain tofu and blend in a food processor or blender until smooth. Add remaining ingredients; blend well. Pour into unbaked pie crust. Bake in preheated 350F oven for about 1 hour. Filling will be soft, but will firm as it cools. Chill and serve.

(I was so excited to try this recipe and even more excited with the results! It really is very similar to pumpkin pie, just much lighter. I am so excited to make this for my dad, since he is allergic to eggs and hasn't had pumpkin pie for over 30 years!)

Don't be intimidated by the title of this recipe. It really is super delicious!