Peanut-agave energy truffles

to make a big batch, serving 12:
150 grams peanut flour
100 grams uncooked rolled oats
70 grams agave

to make a single-serve batch:
5 teaspoons Trader Joe's peanut flour
5 teaspoons instant oats
1/2 teaspoon agave

mix everything together, roll into a log (if you're making the twelve batch, separate into 12 equal portions and then roll those into logs), and cut into 6 equal pieces. Roll those pieces into balls and freeze.

Yum! Almost 8 grams of protein per serving, too.

Ginger-soy salad dressing

2 medium cloves garlic
2 tablespoons fresh ginger (basically a big knob)
4 ounces tofu
6 tablespoons soy sauce (I use low-sodium)
3 tablespoons vinegar (ideally rice wine, but white will do)
1 tablespoon sugar
1 teaspoon toasted sesame oil

Blend all ingredients until very smooth. If too thick, thin with a tablespoon or so of water. Makes about 5 (3 tablespoon) servings.

Tofu pumpkin custard

16 ounces tofu (I use Trader Joe's brand because it's the cheapest)
14 ounce can pumpkin (365 brand is the best deal)
2 eggs (or 1/2 cup egg beaters)
1 cup sugar (or other sweetener)
4 teaspoons molasses
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2-1 teaspoon salt
1 teaspoon vanilla

Preheat oven to 350 degrees.

Blend together all ingredients until very smooth: be sure to scrape down the sides and blend for at least a full minute. Pour custard into 6 8-ounce ramekins and place them in a glass baking dish. Pour water in the dish until it reaches halfway up the ramekins.

Bake custards until they are lightly browned on top and just beginning to crack, about 30 minutes. Allow to cool at room temperature in the water bath, then cover and refrigerate until ready to serve.

Indian Spiced Carrot Soup

2 teaspoons coriander seeds (or ground coriander)
1 teaspoon mustard seeds (or ground mustard)
1 teaspoon curry powder
2 tablespoons fresh ginger, minced
2 cups chopped onion
1.5 pounds carrots, peeled and chopped
grated peel of 1-2 limes
5 cups (or more) low-salt broth
juice of 1-2 limes
plain yogurt (for garnish)

If using whole spices, grind to a fine powder.

Heat a small amount of oil in a heavy pot over medium heat. Add spices and sauté for 1 minute. Add ginger, cook for 1 minute more. Add onion, carrot, and lime zest. Sprinkle with salt and pepper and sauté until onion begins to soften, about 3 minutes. Add broth, bring to a boil. Reduce heat to medium-low and simmer uncovered until the carrots are quite soft, about 30 mintues. Puree until smooth. Add lime juice to taste and season with additional salt and pepper.