November 2nd, 2012

October Recap and Pumpkin Tofu Pie

Happy Friday!  It’s time for another monthly recap again, and I’m linking up with Jill for Fitness Friday.  Here’s October:

Running Related

  • October stats: 12 runs- total 117 miles; 13 spin classes + one outdoor ride- total 305 miles; 3 arc sessions- 13 miles; and weights  2-3x/week
  • Record breaking: A new ten mile pr at Space City- 1:14:38

  • Cross Training Challenge: Sorry, Kim, I don’t think I had one for October
  • Running Buddy: I made it to a few sessions with a local running club this month, and hope to catch more
  • Meet bloggers: I got to see my friend Holly again at Space City, and met Emilie for the first time


Personal and Family Balance

  • Evening quiet time and computer balance: I’m finding a good balance right now and trying to get most of my school and computer work done when L is at school Tuesday and Thursday mornings.  But I’ve only been reading about ten minutes at bedtime before crashing.
  • Reading:  I read through the Appetite for Life cookbook, Anne Lamott’s Grace Eventually, and some nutrition reading for INN.  I may have every kids book in our house memorized, and L knows a good number of them by heart as well.  I think we need to get to the library more regularly!
  • Date Nights:  Does trick-or-treating as a family count? We had great intentions for one… but I don’t think it happened! My husband has been traveling more than usual, so we’ll have to make up for it in November.

 

Another highlight of the month was the Menu Planning Challenge with Jill.  We decided to extend the challenge and continue to host a link up on Sundays.  Everyone is welcome to link a menu planning post on Sundays and join the party!  There are some inspiring bloggers and creative menu plans every week.

 

I also promised the Pumpkin Tofu Pie, after posting earlier this week on Instagram.  Here you go!

Pumpkin Tofu Pie  (print recipe)

1 c. pumpkin for a date-nut crust or 2 c. pumpkin for a pastry crust

1 10 oz package tofu, drained

1/2 c. maple syrup or 3/4 c. for a pastry crust

1/2 tsp vanilla

1 tsp cinnamon

1/4 tsp each nutmeg, cloves, ginger and salt

unbaked pie shell, or *date-nut crust

*For the date-nut crust, chop a heaping 1 c. dates, 1 c. walnuts, and 1 tsp vanilla in the food processor until well blended and starting to stick together.  Press into the bottom of a greased 9 inch pie pan.

Add the pie ingredients to the food processor and blend.  Spoon into the pie shell, and bake at 375 for 30 minutes, then 350 for 5-10 more or until set. Enjoy!

*Note: If you use a regular pie shell, pumpkin can be increased to a 16 oz can and add an additional ten minutes of baking time.  The date-nut crust can burn, so I used a smaller pie filling for a shorter baking time.

 

This pie was fantastic- the tofu replaces the egg and milk, but it tastes like a traditional pumpkin pie.

How was October for you? Are you a fan of pumpkin pie?

 

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