Lemon tofu creme pie
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Lemon juice; (about 6 lemons) |
| 1 | Lemon; Zested | |
| 2 | cups | Organic apple juice |
| 2 | cups | Rice syrup |
| 1 | teaspoon | Vanilla |
| 4 | ounces | Fresh soft tofu |
| 1 | pinch | Sea salt |
| 4 | tablespoons | Agar agar flakes |
| 4 | tablespoons | Arrowroot |
| 1½ | cup | Soft fresh tofu |
| ¼ | cup | Tahini |
| ¼ | cup | Rice syrup or barley malt |
| 1 | teaspoon | Vanilla extract |
| 1 | teaspoon | Almond extract; optional |
| 1 | pinch | Sea salt |
| ¼ | cup | Apple juice |
Directions
FILLING
TOFU CREME
Squeeze the juice from the lemons and strain the seeds out. Grate the rind on a fine grater. Put lemon juice, lemon rind, apple juice, rice syrup, vanilla, crumbled tofu, and sea salt into a blender and blend. Pour into a pan and add the agar flakes. Cook gently for five to ten minutes, making sure all the agar is dissolved. Then dissolve arrowroot in small amount of water and add to mixture to thicken. Pour into dessert dishes and let set until firm.
To make tofu creme, combine ingredients in blender and spread on top of lemon filling when it is firm. Slivered, toasted nuts may be added to garnish. The effects of the electric blender are greatly lessened if the food is allowed to sit for several hours before eating.
NOTES : Often we crave foods that we grew up on and don't know how to create a healthy, satisfying substitute. This is one effort in that direction. This is recommended for occasional use only.
Recipe by: Macrobiotics Online
Posted to MC-Recipe Digest by Sue <suechef@...> on Apr 15, 1998