Linguine in Lemon Cream Sauce

serves 4

8 oz. dry linguine
1/2 cup light cream cheese
2 Tbsp. olive oil
1 lemon juiced and 1 Tbsp. grated zest
1/2 cup chopped parsley

1. Cook linguine in a pot of boiling, salted water.
2. Warm cream cheese, oil and lemon juice in saucepan over low heat.
3. Drain pasta reserving 1/2 cup cooking water. Stir reserved water into cream cheese mixture. Add pasta, lemon zest and parsley. Toss to coat. Season with salt and pepper if desired.

per 1 cup serving: 343 calories, 11 grams protein, 14 grams total fat, 2 grams fiber.

This recipe is from Vegetarian Times, September 2010 issue.

Vegan Chocolate-Mint Tofu Mousse

I got this recipe from the actress Carolyn Hennessy's Twitter. It is super yummy and a great way to prove to someone that tofu is tasty!

2 blocks tofu
1 bag melted vegan chocolate chips (you can find them at Whole Foods)
1/2 cup almond milk
several drops peppermint extract

Melt the vegan chocolate in a double boiler or in the microwave. Blend all the ingredients in a blender and chill

That's it!!

This recipe works with regular chocolate chips too, if you are not vegan.