We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God.
Henry Blackaby

Rhubarb Lemon Tofu "pie" (vlf Vegan)

0
(0)
CATEGORY CUISINE TAG YIELD
Vegan Dessert, Sept., Veg-cook 1 Servings

INGREDIENTS

5 Stalks rhubarb, washed
Leaves discarded
1 Granny smith apple, peeled
Cored and cubed
Dozen large strawberries
6 oz Firm, reduced fat tofu
Juice of 1/2 lemon
1/4 c + 2 T sugar
2 T Whole wheat flour
2 t Sugar + 2 t whole wheat
Flour, or optional pie crust
And crust crumble), And crust crumble

INSTRUCTIONS

In a rice cooker, (or pot) add a little water and the rhubarb stalks,
chopped.  Cook covered for several minutes (be more observant if doing
rangetop cooking, as heat source may be hotter, and add water as
needed). When rhubarb is pretty well done, carefully remove the cover
(have an oven mitt on) and add the cubed apple, strawberries, and 1/4
c sugar. Cover and continue cooking a few more minutes.  Meanwhile,
puree the tofu in a food processor or chopper, until very  smooth.  Add
lemon juice, 2 T sugar, 2 T whole wheat flour, and  process until well
blended.  Line an 8" pie tin with oil, (here you  can add a pie shell
if you prefer, instead of...) and sprinkle to  coat with a sugar and
whole wheat flour mixture, about 2 t each.  Spread the tofu mixture
into the pie tin (or onto the crust).  Bake  at 400 F for a few
minutes, (until crust is done, if using a crust).  Remove and cool.
Check rhubarb mixture for sweetness (I use a minimum of sugar), and
adjust to your preference.  Pour into a fine (or cheesecloth lined)
seive, and drain off juices, do not squeese dry.  Save juices for  some
other use (perhaps for a jelly).  Pour remaining rhubarb mixture  over
the baked lemon tofu.  Refrigerate (or top with crust crumble  and bake
again until done). The texture of the fruit mixture does not  jell, or
thicken, when the smaller amount of sugar is used, but I  like it the
way it is. The lemon tofu is in sweet contrast to the  more tart but
still sweet rhubarb and fruit filling.  From: Lu Bozinovich
<U33754@uicvm.uic.edu>.  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

A Message from our Provider:

“I committed my life to Christ because I believed He was true and real and I had no idea what He was going to do with a mess like me.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 70
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 77.6mg
Carbohydrates: 16g
Fiber: <1g
Sugar: 1.5g
Protein: 1.8g


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?