| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Veg-cook, Sept. |
10 |
Servings |
INGREDIENTS
| 3 |
c |
Tofu (silken soft is best) |
| 1/3 |
c |
FRESH lemon juice (this is |
|
|
Crucial) |
| 1/4 |
c |
Oil + 1/4 c. margarine |
|
|
:melted and cooled |
| 1 |
|
(or 1 1/4) c. sugar |
| 3/4 |
ts |
Salt |
| 1 1/4 |
|
Vanilla |
| 1/4 |
c |
Water or soymilk, IF |
|
|
Necessary |
INSTRUCTIONS
Blend ingredients well, in order, in a blender, until thick and creamy (add
liquid at end only if needed to blend tofu). Pour into partially baked
crumb crust (below) and bake at 350 F 1/2 hour or until tofu is set in the
middle.
Top with fruit or fruit syrups if desired. Makes 1 9-inch pie.
Crumb Crust 2 c. flour 1/2 c. sugar 1/4 tsp salt 2 Tbsp. oil 1/4 c. (scant)
soft margarine 2 Tbsp. water
Mix dry ingredients. Work in oil and margarine. Work in water (should be
crumbly). Pat on bottom and halfway upsides of 9" pie pan. Partially bake
10 min at 350 F (be careful, it can burn easily). Fill and bake as above.
From: DWEISLOGEL@csi.compuserve.com (David Weislogel). rfvc Digest V94
Issue #200 Sept. 17, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook2.zip
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