Wednesday, May 04, 2005
Desserts are the best reward
When it comes to eating folks invariably lean to their taste for guidance, sorry Food Pyramid guys. In our kitchens at GCB great taste is our guide as well. So we were pleased recently when one of our favorite deserts was selected by Nellie and Joes 'Famous' Lime Juice in Key West, FL for inclusion in their key lime recipes.
We are therefore very pleased to repost our Vegan Key Lime Pie, desserts are the best reward.
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.
To make the Whipped Cream, 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 slices of lime, serve immediately.
serves 6-8
vegan
We are therefore very pleased to repost our Vegan Key Lime Pie, desserts are the best reward.
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.
To make the Whipped Cream, 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 slices of lime, serve immediately.
serves 6-8
vegan
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