vegan - Related Content

Sister Sarah's Unbelievable 3-ingredient Vegan Chocolate Pie

Friday, August 19th 2022 12:31 pm

Sister Sarah's Unbelievable 3-ingredient Vegan Chocolate Pie

1 12-ounce bag of vegan semisweet chocolate chips
1 14-ounce block of silken tofu, drained (see more about Tofu below)
1 vegan graham cracker pie crust


  1. In a small, microwave-safe bowl, microwave the chocolate chips for 45 seconds. Mix with a fork until smooth. (If the chocolate is still lumpy, microwave for 20-second intervals, mixing in between, until the chocolate is completely smooth.)
  2. In a blender or food processor/blender, blend the melted chocolate and tofu, until creamy.
  3. Pour the tofu-chocolate mixture into the pie crust and place in the freezer for 30 minutes or until the filling solidifies. The pie can be stored in the refrigerator for up to 5 days.
  4. Top it with whatever you like..bananas, coconut, nuts, a pinch of sea salt, a little red pepper...or eat it in its delicious simplicity.

Some folks add a little vanilla to the mixture.

This recipe was submitted by Sister Eileen McKenzie, who says: "Sr. Sarah Hennessey introduced me to this amazingly delicious and unbelievably simple chocolate pie recipe. Enjoy!"

I'm always ready for chocolate, and it's even better when I find something easy to make! I hope we all enjoy this recipe; just reading it is making my mouth water for a yummy, creamy cool chocolate pie. It sounds perfect for these dog days of summer!

More about Tofu: Tofu is made from soybeans. The beans are cooked and the remaining liquid (soymilk) is coagulated. The resulting curds are pressed into solid white blocks of varying softness; it can be silken, soft, firm, extra firm or super firm.

Silken tofu is tender and prized for its smooth texture. It’s made with a coagulant which produces a jelly-like texture. In contrast to the traditional style of tofu, also known as “regular” tofu, “block” tofu, or “brick tofu”, silken tofu does not have holes visible to the naked eye. is a common egg substitute for vegan baking recipes. Because precise measurements are more important in baking than in cooking, excess water can negatively affect your baking recipe.

To drain Tofu: Place your silken tofu on a plate and let it sit for a few minutes. The tofu will weep. Once the excess liquid pools on the plate, you can easily pour out the water.

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Purple Stuffed Bell Peppers

Sunday, August 6th 2023 6:00 am

4 – 6 purple peppers (or other color), halved lengthwise as on the poles, seeds and membranes removed
2 cloves garlic, minced finely
2 C fresh corn kernels (from 3 large ears of corn)
1 C cooked faro
1/3 C grated Parmesan cheese
1/3 C minced green onion
1 tsp fresh thyme
¼ tsp salt
1/8 tsp ground pepper

In a large pot, heat a few inches of water to boiling.  Submerge the prepared peppers and blanch in the boiling water for about 10 minutes.  Remove with a tongs and set upside down on a towel to drain while you prepare the filling.              Heat the oven to 350 degrees.  Lightly grease an oven proof dish or pan.
Warm the butter in a skillet on medium heat.  Add the minced garlic and saute briefly.  Add the corn kernels and saute another minute, until almost warmed through and coated with butter.  Set aside to cool.
In a medium bowl, thoroughly mix the cooked corn, faro, ricotta, 1/3 C of the Parmesan, gren onions, thyme, salt and pepper.  Taste and adjust seasonings to your taste.  
Stuff the peppers and arrange them in the prepared pan. 
Add ¼ C water to the bottom of the pan and cover tightly with foil.
Bake for 20-25 minutes, until the peppers are cooked and just beginning to slump. 
Remove the pan and sprinkle the remaining Parmesan cheese on top of the peppers.  
Broil until the cheese melts and becomes golden brown. 

Variations:  You can use another color pepper, although purple peppers are very mild.  For added protein you might also add to the filling cooked and salted ground meat.  For a vegan version, substitute crumbled firm tofu for the ricotta and vegan parmesan or mozzarella for the Parmesan.  If you don’t have fresh thyme, use about 1/3 tsp of dried thyme or another fresh herb you enjoy.  Personally, I like a bit more herbs and spices than called for in the recipe.  If you don't want to buy faro in bulk, try it out with smaller packages found in the rice aisle of your grocery store.  For the recipe above we used a Cheesy Faro mix by Allessi.

If you would like to be notified when we share new recipes, be sure to scroll to the bottom, provide your email address, check the box confirming you are not a robot, click on a few photos to prove it and click subscribe! You will then receive an email after each new post. Remember, we're always looking for new recipes, so keep sending them to!

My daughter planted a variety of peppers in her first garden this year.  They are bountiful and beautiful!  The purple ones, are gorgeous as pictured above by East of Eden Cooking from whom this recipe and the photos come.  She and her husband treated us with this meal recently and it was delicious!  They've already canned hot sauce of varying heat levels and frozen green peppers for future use.  She caught the garden and kitchen bug!  I am grateful and know she will be and do much more than she received from her family.

So many Sisters talk about the values and lifestyles of their parents.  Studying, music, hard work as a family, faith, service and generosity are "caught" more than they are "taught".  Elder Sisters tell stories of the family's love for books and art and their service to others.  A life of dedication to one's one calling allows others to listen to their own.   Seeing adults with strong convictions gives confidence to young people that empowers them to dare to live out their own values and dreams.  From whom did I receive my basic posture towards life?  Are their inherited biases I need to unlearn?  We ask how our own faith in God's goodness and our choices leave a legacy for others to "catch".  


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