Let Praise proceed your day…

And if our God is for us, then who can ever stop us. And if my God is with me then what can stand against. Proceed your day with Praise💃and I promise Christ☝ will tag along with His peaceful presence hovering 👼over you all day. Your heart will be warm enough to embrace those around you. You won’t be the negative air that enters the room. You’ll be a burst of light🎆 and love💕. Close the door of anxiety😱, depression☹, fear😌, pain☹, malice😣, selfishness😒 etc Today!!!!
Have an AWESOMAZING DAY FAMILY…love live life😊


Delicious homemade Vegan Coconut Pie

Delicious homemade Vegan Coconut Pie

Some yummy homemade pie for dessert with homemade Organic Soba buckwheat pasta with veggies.

Here’s the recipe…I did one big pie instead of minis. Enjoy

30 minutes or fewer

These little coconut pies are sturdy enough to travel in a lunch box or picnic basket. Check the baking section at your grocery store for vegan-friendly, ready-made graham cracker pie crusts.
⅓ cup sweet flake coconut
6 oz. soft silken tofu, drained
⅓ cup sugar
5 Tbs. cornstarch
1 14-oz. can light coconut milk
1 tsp. vanilla extract
⅛ tsp. coconut extract
6 mini graham cracker pie crusts
1. Preheat oven to 350°F. Spread coconut on baking sheet, and toast 5 minutes, shaking pan occasionally, or until golden.

2. Blend tofu in blender or food processor 2 to 3 minutes, or until smooth. Set aside.

3. Whisk together sugar and cornstarch in saucepan. Whisk in coconut milk, and cook over medium-high heat 8 minutes, or until thickened, whisking constantly.

4. Remove pan from heat. Fold in tofu, vanilla and coconut extracts, and coconut. Divide among mini pie crusts, and chill.