Chhhhocolate pie

with the best piecrust I have ever made (this is a pretty short list, as I've only made piecrust about 4 times in my life). The pie: a silken tofu-based, not too sweet (but certainly decadent) bit of indulgence. served up with jackfruit bbq on whole wheat buns, and stirfried rainbow chard with carrots and crispy bits (slivers of quick-fried corn tortillas tossed with Chinese 5-spice).

The jackfruit bbq:
Fry up some onions in olive oil, add the jackfruit until it starts to brown, dump in about a half cup water, and cover. Periodically add more water and turn the jackfruit. It should soften up in about thirty minutes or so. Then mix up the jackfruit with copious amounts of BBQ sauce. Put on bread. (from the ppk forum, here: http://www.postpunkkitchen.com/forum/viewtopic.php?id=43976)
Note on this: I won't be making this again. Neither of us thought it was all that great, and it's a hassle for us to find the jackfruit. I've never liked spaghetti squash due to its insubstantial texture, and jackfruit is similar. There's a far better recipe for bbq tofu here... I don't really have to have something because it 'looks' like meat (although in fact the soy curls I just got work far better as a bbq sandwich.

The pie:

Vegan Chocolate Pie
Submitted by Ava
prep time: 15 minutes | cooking time: 35-60 mins | makes 4-6 servings

Ingredients
1 Block of Silken Tofu (drained)
1 Pie Crust
1 cup
1 cup soy milk with a t of chocolate powder stirred in (optional; also, you could add some instant coffee for a bit of depth, I think!)
1/3 cup cocoa powder
1/2 cup sugar
1 teaspoon vanilla extract
*optional 1/4 cup chocolate chips

Directions
Preheat the oven to 350 degrees. Cut block of tofu into small chunks and put into the blender. Add the soymilk, sugar, vanilla extract, and cocoa powder and blend well until there are no large chunks of tofu. If you'd like add chocolate chips. Once all are combined pour into the pie crust and bake for 35-60 mins (depending on your oven) or until the top appears solid. Chill for 1-2 hrs before serving.
adapted from here http://www.theppk.com/recipes/dbrecipes/index.php?RecipeID=235

The piecrust