| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Italian |
New, Vegtime6 |
10 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Unbleached all-purpose flour |
| 1 |
T |
Unrefined sugar or |
|
|
granulated sugar |
| 1 |
pn |
Salt |
| 1 |
t |
Grated lemon peel |
| 1/3 |
c |
Soy margarine or unsalted |
|
|
butter |
| 1 |
T |
Marsala or sweet sherry |
| 1 |
T |
Ice-cold water, up to 3 |
| 6 |
T |
Pine nuts |
| 2/3 |
c |
Golden raisins |
| 1/3 |
c |
Marsala or sweet sherry |
| 4 |
oz |
Firm or extra-firm tofu |
|
|
Drain and cut into 1/2-inch |
|
|
cubes |
| 3/4 |
c |
Apple juice |
| 1 |
T |
Agar-agar flakes |
| 2/3 |
c |
Slivered blanched almonds |
| 1/4 |
c |
Sugar |
| 1 |
pn |
Salt |
| 1 |
T |
Grated lemon peel |
| 3/4 |
c |
Vegetable oil |
| 2 |
T |
Fresh lemon juice |
| 1 |
t |
Vanilla extract |
| 10 |
|
SERVINGS DAIRY-FREE |
INSTRUCTIONS
The dense, fine texture of ricotta cheesecake inspired me to create
this delicious dairy-free pie, which is studded with raisins and
perfumed with Marsala. I owe thanks to Joyce Goldstein, whose Italian
cheesecake recipe showed me where to start, and to the women at
Bloodroot, a restaurant in Bridgeport, Conn., that's known for its
legendary dairy-free desserts. If desired, you can use a prepared
graham cracker crust to save time. CRUST: In medium bowl, using fork,
mix flour, sugar, salt and lemon peel until well blended. Add soy
margarine and blend until coarse crumbs form-about the size of baby
green peas. Sprinkle 1 tablespoon Marsala and 1 tablespoon of water
over crumb mixture. Toss gently, adding more water if necessary, until
mixture can be pressed together with your hands. Press into ball,
flatten slightly and wrap tightly in plastic wrap. Refrigerate for 1
hour or up to 24 hours. Preheat oven to 350F. On lightly floured
surface, roll our dough into 11-inch circle. Fir crust into 9-inch pie
plate. Trim overhang and crimp edges. Prick crust all over with tines
of fork. Place empty 9-inch pie plate over crust and fill with beans
or pie weights. Bake for 20 minutes. Remove pie plate with weights and
continue baking until just firm to touch, about 10 minutes. Cool on
wire rack. Reduce oven to 325F. Spread pine nuts in small baking pan
and bake until golden, stirring occasionally, about 15 minutes. Set
aside to cool. Meanwhile, in small bowl, combine raisins and Marsala.
Let stand for 10 minutes to plump. Drain well, reserving soaking
liquid. In small saucepan, combine tofu, apple juice and agar-agar
flakes. Stir in reserved liquid from raisins. Bring just to a boil,
then reduce heat and simmer gently until agar-agar flakes are
completely dissolved, stirring occasionally, about 15 minutes. In
food processor, process almonds, 1 tablespoon of sugar and salt until
almonds are finely ground. Using slotted spoon, remove tofu mixture to
small bowl (cover saucepan to keep juice mixture hot). Working
quickly, add a third of tofu mixture to ground nuts. Add lemon peel
and process to blend. With motor running, gradually drizzle 1/4 cup of
oil into nut mixture. Alternately add remaining tofu and oil until
blended. Mixture will have a grainy, ricotta-cheeselike texture. Add
lemon juice and remaining sugar and process to blend. With motor
running, gradually pour in hot apple juice. Mixture will have texture
of thick mayonnaise and remain slightly grainy. Stir in raisins. Turn
filling into crust and smooth surface. Scatter pine nuts over filling.
To set pie, refrigerate, uncovered, for 1 hour. If nor serving
immediately, cover with plastic. Before serving, let pie stand at room
temperature for 15 minutes. PER SERVING: 425 CAL.; 7G PROT.; 30G TOTAL
FAT (3G SAT. FAT) 33G CARB.; 0 CHOL.; 61 MG SOD.; 2G FIBER Converted
by MC_Buster. By Kathleen <[email protected]> on Apr 05, 1999.
Recipe by: Vegetarian Times Magazine, April 1999, page 41 Converted by
MM_Buster v2.0l.
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