Yield: 6 servings
Measure | Ingredient |
---|---|
1 tablespoon | Lemon peel |
1 tablespoon | Orange peel |
1 tablespoon | Lemon juice |
3 tablespoons | Orange juice |
3 cups | Banana chunks |
3 teaspoons | Egg replacer mixed with |
4 tablespoons | Water |
⅓ cup | Brown sugar |
3 tablespoons | Pineapple juice |
1 cup | Soy milk |
1 cup | Breadcrumbs |
2 tablespoons | Soy margarine, melted & cooled |
Preheat oven to 300F. Oil a 1½ quart mould. Combine peels & juices with banana & set aside. Place egg replacer, sugar & pineapple juice in a food processor & pulse till blended. Add soy milk & bread crumbs & pulse a few more times. Spoon mixture over banana mixture. Add margarine, mix well & pour into prepared mould.
Place mould in a large pan & pour in enough boiling water to reach halfway up the sides of the mould. Bake 1 hour 20 minutes, a knife inserted should come out clean. You may have to add more boiling water during the cooking time. Cool 20 to 30 minutes & then remove from the mould. Refrigerate 2 hours before serving.
Reputedly Empress Josephine's favourite dessert, only try if you have a very sweet tooth.
"Vegetarian Times" December, 1993 Submitted By MARK SATTERLY On 12-21-94