Guest guest Posted September 9, 2001 Report Share Posted September 9, 2001 NUMBER OF SERVINGS: 8 OVEN TIME: 10 minutes OVEN TEMP : 350 Ingredients: 4 ounces graham crackers 3 tablespoons olive oil(preferable) or margarine at room temperature 1 cup pineapple juice 2 tablespoons agar-agar 1 pound soft tofu 5 tablespoons rice syrup 6 tablespoons freshly squeezed lemon juice 1 tablespoon grated lemon peel 1 teaspoon candied ginger, minced COOKING INSTRUCTIONS: 1. Preheat the oven to 350 degrees. Lightly grease a 9-inch pie pan plate with margarine.2. In a food processor, or by hand, crumble the graham crackers, add olive oil and work to a fine crumb. Press the cracker mixture onto the bottom of the pie plate until the surface is smooth and even. Bake for 10 minutes. Cool.3. Heat the pineapple juice to a near boil. Stir in the agar-agar gradually and simmer until it is dissolved, about 5 minutes. Cool for at least 10 minutes.4. In a blender or food processor, combine all the other ingredients with pineapple juice mixture and blend for a minutes. Pour into the baked crust. Refrigerate 3 to 4 hours. adapted from:http://library.ucsc.edu/recipe/tofuchs.html For the love of life, Jo-Ann Vegan-Talk!! Vegan-Talk Quote Link to comment Share on other sites More sharing options...
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