INGREDIENTS

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 <schuller@ix.netcom.com> on Apr 05, 1999.
Recipe by: Vegetarian Times Magazine, April 1999, page 41  Converted by
MM_Buster v2.0l.

A Message from our Provider:

“Jesus: He’s coming. Justice: It’s coming”