Seasonal Eats

Submitted by Catherine Tronnes

-Tofu-Pumpkin Pie

2 cups firm tofu
2 cups canned or cooked fresh pumpkin
1/2 cup honey or maple syrup
1 tsp. vanilla extract
1/2 tsp. nutmeg
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. ground clove
one unbaked 9 inch pie shell

Blend the tofu in a blender or food processor until smooth. Add the remaining ingredients except pie shell and continue blending until mixed thoroughly. Pour the ingredients into pie shell. Bake at 350 for one hour, or until the crust is done. Chill it in the refrigerator at least one hour. Serve chilled.

Polenta Pie

Preheat oven to 350 degrees. Mix 2 cups water, 1/2 cup cornmeal, and 1/4 tsp salt into saucepan. Heat to boiling, reduce to medium and cook six minutes stirring constantly. Remove from heat, add one egg (slightly beaten) and let sit 5 minutes. Pour into greased 9-inch pie pan and bake 15 minutes. Remove from oven, pour one can chili beans over polenta "crust" and add some crushed tortilla chips and shredded cheese on top, bake for 20 more minutes.

Pumpkin Spice Muffins

· 2 cups whole wheat flour
· 2 teaspoons baking powder
· 1 teaspoon baking soda
· 2 teaspoons ground cinnamon
· 2 teaspoons ground nutmeg
· 2 eggs, beaten
· 1 cup pumpkin puree
· 1/4 cup white sugar (4 packets Stevia Plus)
· 2 cups unsweetened applesauce
· 2 tablespoons vegetable oil
· 1 teaspoon almond extract

1. Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together flour, baking powder, baking soda, cinnamon and nutmeg; set aside.
2. In a large bowl, combine eggs, pumpkin, sugar, applesauce, vegetable oil, and almond extract. Slowly add the flour mixture to the large bowl until just blended. Do not over beat. Pour the batter into 18 nonstick muffin cups.
3. Bake for 25 to 30 minutes. Remove muffins from the oven, and let cool slightly. Remove the muffins from the pan, and let cool completely.