The New Soy Cookbook

[Guest guest]

As the holiday season draws closer, these are items you might want to think

about adding to your company menu for dessert. They look marvelous.

 

Chocolate-Grand Marnier Sauce

Pumpkin Tart With Pecan Crust

 

* Exported from MasterCook *

 

Chocolate-Grand Marnier Sauce

 

Recipe By : The New Soy Cookbook by Lorna Sass, page 110

Serving Size : 1 Preparation Time :0:00

Categories : Alcohol Desserts

 

Amount Measure Ingredient -- Preparation Method

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1 1/3 ounces silken soft tofu -- (10 ounces)

1/4 cup best-quality unsweetened cocoa powder

3 tablespoons maple syrup -- up to 4

2 tablespoons Grand Marnier -- up to 3

1 teaspoon pure vanilla extract

 

Makes 1 1/2 cups sauce.

 

This rich, velvety topping has a lovely sheen and makes an elegant dessert

when spooned over small whole strawberries. Or create a pool of the sauce

on a dessert plate and fan out perfectly ripe sliced peaches on top. The

sauce is also nice drizzled decoratively over individual portions of pound

cakes.

 

Leftovers? I've been known to eat this sauce straight out of the storage

container. It has the same irresistible appeal as chocolate pudding,

although it's not quiet as firm. Indeed, it is likely to make chocolate

lovers very happy if you serve it on its own at the end of a meal.

 

For optimum taste, use Drose cocoa powder and fresh (refrigerated) silken

tofu (as opposed to aseptic-packed). If you get hooked and want some

variety, try substituting Kahlua, Cointreau, or amaretto for the Grand

Marnier.

 

1. Put the tofu in a fine-mesh strainer and set aside to drain for 15

minutes.

 

2. In a blender or food processor, puree the tofu until creamy about 30

seconds. Add the cocoa powder, 3 tablespoons of maple syrup, 2 tablespoons

of Grand Marnier, and the vanilla extract. Blend thoroughly, stopping once

or twice to scrape down the sides of the container. Taste and add more

maple syrup and/or Grand Marnier to taste, if you wish. Continue blending

until the mixture is extremely smooth.

 

3. Transfer to a well-sealed storage container or serving glasses and

chill at least 1 hour before serving, or refrigerate for up to 3 days.

 

 

 

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* Exported from MasterCook *

 

Pumpkin Tart With Pecan Crust

 

Recipe By : The New Soy Cookbook by Lorna Sass, page 113

Serving Size : 8 Preparation Time :0:00

Categories : Pies And Pastry Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***FOR THE CRUST***

Vegetable oil or butter

for preparing tart pan or pie plate

3/4 cup rolled oats

3/4 cup whole-wheat pastry flour

OR unbleached white flour

1/2 cup pecans -- plus

16 pecan halves lightly toasted -- for garnish

1/2 teaspoon ground cinnamon

1 pinch salt

1/4 cup canola oil

3 tablespoons maple syrup

***FOR THE FILLING***

1 cup soymilk

1/4 cup arrowroot

16 ounces canned sold-pack pumpkin

1/2 cup maple syrup

1 tablespoon grated fresh ginger

1 1/2 teaspoons ground cinnamon

1/2 teaspoon salt

1/4 teaspoon freshly grated nutmeg

1/8 teaspoon ground cloves

 

Serves 8

 

Pumpkin pie has always been a personal favorite, and this light, silky

rendition is right up there with the very best. It's nice to have a

cholesterol-free alternative for this all-American favorite, one that

doesn't taste for a minute like a compromise. I have my talented assistant

Rosemary Serviss to thank for creating this terrific recipe.

 

The tart looks especially pretty and is easier to serve when baked in a

tart pan with a removable bottom. If you use a traditional pie plate, be

sure to grease it thoroughly, since the crust has a tendency to stick.

Allow time for the pie to chill thoroughly before serving.

 

1. Set a rack in tie middle of the oven and preheat the oven to 375

degrees. Lightly oil a 9- inch tart pan with a removable bottom or

thoroughly grease a 9-inch pie plate. Set aside.

 

2. To prepare the crust, set the oats, flour, 1/2 cup pecans, cinnamon,

and salt in the bowl of a food processor. Pulse until the mixture

resembles coarse meal, stopping and scraping down the bowl as needed.

Transfer to a medium-sized bowl.

 

3. In a measuring cup, whisk together the oil and maple syrup. Pour the

liquid into the dry ingredients and blend thoroughly with a fork until the

mixture forms a soft dough. Press the mixture into the prepared pan or

plate. (Crimp the edges if using a pie plate.) Bake for 10 minutes. Set

on a rack to cool.

 

4. To prepare the filling, blend the soymilk and arrowroot in the food

processor until the arrowroot is completely dissolved and the mixture is

smooth, about 15 seconds. Add all of the remaining ingredients except the

pecan halves. Process until thoroughly blended and smooth, stopping and

scraping down the work bowl as needed.

 

5. Pour the mixture into the crust and smooth the top with a spatula.

Bake until the crust is lightly browned and the outside inch of the filling

is set, about 35 minutes. (Do not be concerned if the center is still

soft; it will firm up as the pie cools.)

 

6. Remove from the oven and set on the rack. Gently press the toasted

pecan halves into the hot filling in 2 concentric circles. Cool to room

temperature and then refrigerate until completely chilled, about 3 hours.

Serve chilled or at room temperature. Leftovers may be refrigerated for up

to 3 days.

 

 

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