Chocolate Silk Pie

1 14 oz. block of silken tofu
1 3/4 cup semi-sweet chocolate chips
1/2 cup shredded coconut
2 tbsp almond milk
1/2 tsp vanilla
1/4 tsp almond extract
1/8 tsp salt

In a blender combine the tofu, almond milk, vanilla, and salt. Add the coconut to a coffee grinder and pulse for 10 seconds until ground somewhat fine, then add to the blender.

Melt the chocolate chips over a double boiler and add to the blender, then blend until smooth. Pour the mixture into a graham cracker pie crust or the gluten-free crust below, then refrigerate at least 3-4 hours until firm.

Vegetarian Chili

2 tbsp vegetable oil

4 cloves garlic, minced

1 tsp dried minced onion

1 tsp cumin seeds

1 red bell pepper, diced

1 serrano or anaheim pepper, diced

1 medium zucchini, diced

1 large carrot, diced

3 cups cooked kidney beans

1 1/2 cups cooked black beans

1 tbsp chili powder

1 tsp cocoa powder

1 28 oz. can diced tomatoes

1 cup vegetable broth

3/4 tsp salt

black pepper to taste

Heat the oil in a large pot over medium heat, then add the garlic onion, and cumin seeds. Cook for 1 minute and then add the peppers, zucchini, carrot, and 1/4 tsp salt. Cook for 10 minutes, stirring occasionally. Add  the beans along with the chili powder and cocoa and stir to coat, then add the tomatoes and broth.  Bring the chili to a boil and then lower the heat to a simmer and cook for 45-50 minutes, stirring occasionally to prevent burning. Add the remaining 1/2 tsp salt and add black pepper and additional salt to taste.