Peanut Butter Pudding

Another Kathy Patalsky recipe... And this time, it's the perfect healthy snack everyone needs and will enjoy!

Ingredients:

1 lb silken tofu, drained (about one fridge-section package) 2 large ripe bananas 3-4 Tbsp peanut butter, chunky/salted 2/3 cup maple syrup 1/4 tsp cinnamon *salt to taste

Directions:

1. Add all ingredients to blender or food processor. 2. Blend. Taste test. If needed, add salt. 3. Pour into serving dishes or a large bowl. Chill until thick. 4. Serve! (Smaller servings sizes will chill faster)

Creamy Dill Potato Salad

Kathy Patalsky does it again with a potato salad (the unconventional kind!). It is all kinds of good, and you're sure to make some for the weekend or just for a picnic - c'mon, it's Spring! Let's celebrate!

Ingredients:

1 lb mini potatoes, halved/quartered 1/2 cup celery, chopped 3/4 cup sweet onion OR scallions, chopped 1 1/2 cups fresh dill, chopped (stems and fronds)

Dressing:

1 Tbsp garlic powder 2-3 Tbsp apple cider vinegar 4 Tbsp vegan mayo 2-3 Tbsp spicy/Dijon mustard 1/4 tsp cayenne fresh black pepper and sea salt to taste

Optional:

2 Tbsp EVOO 1/2 cup nutritional yeast folded into cooked potatoes

Directions:

Prep all your ingredients. Scrub your potatoes well. Halve and quarter them. Smaller potato bits will cook faster.

Bring salted water to a boil and drop your potatoes. Cook until tender - do not over cook or you will end up with more of a "mashed" potato salad. Rinse cooked potatoes in ice water to halt cooking.

There are two options now. You can chill your cooked potatoes first - then fold your ingredients directly into the potatoes and serve or chill. This prevents the vegan mayo and other creamy ingredients from 'melting' into the hot potatoes. The other option is to simply toss all the ingredients into the warm potatoes - and then chill until ready to serve.

Chill your salad until ready to be served. Garnish with fresh dill sprigs and a drizzle of good olive oil and fresh black pepper over top.

Hazelnut Mousse Pumpkin Pie

Alan Carter from Mission Beach Cafe shared us this amazing pie recipe a few years ago, and of course we have to bring it back for this Friday. Afterall, it's Friday! So treat yourself!

Ingredients:

1 15oz. can of pumpkin 1 cup packed brown sugar 2 teaspoon of powdered ground ginger 1 1/2 teaspoon of cinnamon 1/2 teaspoon of salt 1/8 teaspoon of cloves 3 large eggs ½ teaspoon vanilla 1 cup milk ¾ cup heavy cream 1 frozen pie crust (NOTE: Alan makes all pie crusts from scratch at the restaurant, but has substituted a ready-made one for this recipe for the ease of the home cook)

Method:

Combine ingredients into a pot over a medium flame, about 4 to 5 minutes (just to integrate the flavors). Remove from heat. Beat eggs into the mixture 3 large eggs then add vanilla, milk and heavy cream. Pour mixture into a pre-baked pie shell and bake at 350 degrees for 1 hour.

Let the pumpkin pie cool and rest in the refrigerator.

Ingredients for Hazelnut Mousse:

2 egg whites or 1/4 cup of egg whites ¼ cup water ½ cup white granulation sugar 1 cup heavy cream 1 cup mascarpone cheese 2 Tblspns Frangelica liquor 1/3 cup roasted, peeled and ground hazelnuts

Method for Hazelnut Mousse:

Mix egg whites into a mixing bowl with whip attachment. In a separate small pot over medium heat add water and sugar until it reaches 240 degrees on a candy thermometer (about 5 minutes). Immediately and pour the mixture into the mixing bowl with the egg white mixture while they are beating. Be careful to pour it so the sugar stream hits the side of the bowl and not the whisk.

Slowly pour the hot sugar down the side of the bowl while the mixing is on high. When all of the sugar is added, continue to beat until the bowl is cool to the touch.

In another bowl add heavy cream and mascapone cheese, use a whisk to blend, then add Frangelica liquor and hazelnuts. Now add the cooled egg white mixture to the heavy mixture and whisk only until it slightly thicken. Put mousse into a piping bag and decorate your pumpkin pie. Sprinkle on top a small amount of ground hazelnuts.

Refrigerate and serve. Enjoy.