Friday, April 01, 2005
deSunserts*
Living and working in Florida has its rewards. The ocean, sand, sunsets and tart, native key limes. To help celebrate Earth Day and Soy Month in April this vegetarian soy redux of a splendid Southern classic, Key Lime Pie.
Ingredients
Graham cracker crust:
1-1/4 Cups graham cracker crumbs
6 Tbls soft vegan soy spread
Filling:
12 ounces firm tofu
1/3 C powdered sugar
1/4 C Key lime juice
zest of 1 large lime
Garnish:
4 ounces firm tofu
2 Tbls raw sugar
1/4 tsp vanilla extract
Preparation
Crush the graham crackers in a bag until they are a course texture. In a bowl thoroughly combine cracker crumbs and soft soy spread. Line a 9" pie pan with the graham cracker mixture and bake in a preheated oven at 350 degrees for 8-10 minutes. Set aside to cool.
Puree 12 ounces of firm tofu in a food processor until smooth, about 3 minutes. Add the key lime juice and 1/3 C powdered sugar. Continue to blend until smooth and pour into chilled pie crust. Garnish with lime zest and refrigerate for 2 hours, overnight is better.
Puree 4 ounces of tofu. Add raw sugar, vanilla and continue to blend until smooth. Refrigerate until ready to serve.
Garnish the pie with whipped soy cream and serve.
serves 6-8
vegan
*deSunserts \di-'Sun-'zerts\ n [FL: A course of pure delight. Any form or portion of dessert pie having its origin in the Sun or tropics. Little things that are tart and sweet both at the same time and go bump in the night.
Ingredients
Graham cracker crust:
1-1/4 Cups graham cracker crumbs
6 Tbls soft vegan soy spread
Filling:
12 ounces firm tofu
1/3 C powdered sugar
1/4 C Key lime juice
zest of 1 large lime
Garnish:
4 ounces firm tofu
2 Tbls raw sugar
1/4 tsp vanilla extract
Preparation
Crush the graham crackers in a bag until they are a course texture. In a bowl thoroughly combine cracker crumbs and soft soy spread. Line a 9" pie pan with the graham cracker mixture and bake in a preheated oven at 350 degrees for 8-10 minutes. Set aside to cool.
Puree 12 ounces of firm tofu in a food processor until smooth, about 3 minutes. Add the key lime juice and 1/3 C powdered sugar. Continue to blend until smooth and pour into chilled pie crust. Garnish with lime zest and refrigerate for 2 hours, overnight is better.
Puree 4 ounces of tofu. Add raw sugar, vanilla and continue to blend until smooth. Refrigerate until ready to serve.
Garnish the pie with whipped soy cream and serve.
serves 6-8
vegan
*deSunserts \di-'Sun-'zerts\ n [FL: A course of pure delight. Any form or portion of dessert pie having its origin in the Sun or tropics. Little things that are tart and sweet both at the same time and go bump in the night.
|
|
|
|
|
Comments:
Post a Comment
