| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
Vegan |
Veg-cook, Sept. |
1 |
Servings |
INGREDIENTS
| 10 |
oz |
Firm silken tofu |
| 1 |
|
15 oz can pumpkin |
| 1/2 |
c |
Fruit source or granulated |
|
|
Date sugar |
| 1/3 |
c |
Oil |
| 2 |
tb |
Molasses |
| 1 |
ts |
Vanilla extract |
| 2 1/2 |
ts |
Ground cinnamon |
| 1 |
ts |
Nutmeg |
| 1 |
ts |
Allspice |
| 1/4 |
ts |
Ginger |
| 1 |
|
Unbaked crust of your |
|
|
Choice |
INSTRUCTIONS
Blend all ingredients, pour into pie shell and bake for 1 hour and 350 or
till done.
Note that this is even better, if more expensive, if you use 2/3 cup maple
syrup instead of the fruit source and reduce the oil to a scant 1/4 cup.
From: <BEN.94Sep21190616@watt.me.utah.edu>. rfvc Digest V94 Issue #205,
Sept. 23, 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:
“God is bigger than any church”