| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
servings |
INGREDIENTS
| 3/4 |
c |
Slivered almonds |
| 1 |
lb |
Firm; silken tofu |
| 1 |
c |
Brown sugar; tightly packed |
| 1 |
c |
Unsweetened cocoa powder |
| 1 |
ts |
Almond extract |
| 1 |
|
Nine inch graham cracker pie crust; ( see recipe below) |
| 2 |
c |
Graham cracker crumbs; ( about 16 whole crackers) |
| 6 |
tb |
Soy margarine; slightly softened, ( I use regular pareve margarine) |
INSTRUCTIONS
GRAHAM CRACKER PIE CRUST
Source: The Whole Soy Cookbook by Patricia Greenberg
1. Preheat the oven to 350º. Spread the slivered almonds on a baking
sheet and place in the oven. Toast them for 5 to 10 minutes, until
they color lightly, shaking the pan and watching them carefully so
they don't burn. Set aside to cool.
2. In food processor or blender on high speed, puree the tofu until
smooth. Add the brown sugar and blend until thoroughly combined.
3. Add the cocoa and vanilla and continue to blend until the mixture
is smooth. Scrape down the sides of the blender if necessary. Pour
the mixture into the crust and sprinkle the almond slivers evenly on
top. Cover and chill for at least 2 hours or up to 24.
Graham Cracker Pie Crust:
Process the graham crackers in food processor, until finely ground.
Add the margarine an pulse until the mixture reaches the consistency
of coarse crumbs. Pat the layer into a thick layer in bottom of 9
inch pie pan.
Posted to JEWISH-FOOD digest by Bella Parnes <bparnes@aabgu.org> on
Dec 23, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“In the sentence of life, the devil may be a comma–but never let him be the period.”