CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables |
Vegetarian |
Desserts, Tofu, Vegetarian |
10 |
Servings |
INGREDIENTS
2 |
tb |
Almond butter |
2 |
tb |
Water |
6 |
oz |
Graham crackers |
2 |
c |
Pumpkin, cooked & pureed |
1 |
pk |
Silken tofu, firm |
2/3 |
c |
Maple syrup |
1/4 |
c |
Almond butter |
1 |
tb |
Pumpkin pie spice |
1 |
c |
Water |
1 1/2 |
tb |
Agar powder |
INSTRUCTIONS
Lightly oil a 12" springform pan & seet aside.
Mix together almond butter & water. Set aside. Grind graham crackers in a
food processor into fine crumbs. Transfer to a large bowl & mix in the
prepared almond butter-water mixture until coarse crumbs are formed. Press
firmly into bottom of prepared pan & set aside.
Puree pumpkin, tofu, maple syrup, almond butter & spice. Set aside.
Meanwhile, simmer water & agar in a small saucepan for 3 to 5 minutes,
whisking constantly. Immediately add to pumpkin mixture & blend until
smooth.
Pour this mixture into the waiting crust & smooth the top. Chill overnight.
"Vegetarian Gourmet" Fall, 1995 From: Recipes
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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