It’s easy, you can make it ahead of time, and it’s got chocolate. Sound like a perfect holiday dessert? It is.
I’ve made this no-bake chocolate pumpkin pie from the Sweet Beet and Green Bean blog several times and I love it. The combination of pumpkin and chocolate was not something that sounded wonderful to me initially. But Jacqueline is right in that you don’t get the pumpkin flavor immediately, but more of a spice cake type of taste which is so wonderful with the creamy texture of the filling.
The recipe calls for an Oreo type crust, but I’ve also made it with a traditional graham cracker crust, which I liked just as well. I thought the graham flavor was a nice contrast to the chocolate. The filling is a very rich, chocolate, that’s for sure.
The absolute best part about this recipe is that it is no-bake! I make the day before any party and I really think it tastes better the second day anyway.
photo courtesy of Sweet Beet and Green Bean blog
Susan from the Fat Free Vegan blog is having a challenge called Vegetable Love 2009. Fat Free Vegan is one of my favorite Vegan Food blogs and always a fun read. Here is her description of the challenge:
Im talking about Vegetable Love, my annual challenge to my fellow bloggers to create some hot, sexy, vegetable-filled Valentines recipes, the kind of dishes that will put some zing into an intimate dinner for two.
Since I am never one to turn down a challenge, here is my entry
The sweetness of the roasted red peppers combined with the fragrant parsley and garlic, make this dish prefect to share with your valentine. Enjoy!
Vegan Roasted Red Pepper Pesto Pasta
1 pound whole wheat penne pasta
2 large red bell peppers
2 large garlic cloves
3/4 c. fresh flat leaf parsley
2 Tbsp. pimentos
2 tsp. white wine vinegar
2 Tbsp. water
black pepper to taste
1/4 c. reserved pasta cooking water
Roast the red peppers and garlic. (Gas stove top or oven method are fine.) While the peppers and garlic are cooling after being roasted, prepare the pasta according to package directions. Combine pepper, garlic, and remaining ingredients into food processor. Pulse until finely chopped. Combine pasta and pesto in large bowl and toss. Add as much reserved cooking water as needed to make pasta moist. Toss again and serve immediately.