Yield: 6 servings
|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|
|⅓ cup||Brown sugar|
|3 tablespoons||Pineapple juice|
|1 cup||Soy milk|
|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