Rhubarb lemon tofu "pie" (vlf vegan)
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Rhubarb lemon tofu "pie" (vlf vegan)
  Rhubarb    Lemon    Tofu    Pie    Vegan    Vegetables  
Last updated 6/12/2012 1:20:16 AM. Recipe ID 51944. URL: http://artofhacking.com/aohfood/51000/51944-rhubarblemontofupievlfvegan.htm
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      Title: Rhubarb lemon tofu "pie" (vlf vegan)
 Categories: Vegetables, Sept., Desserts
      Yield: 1 Servings
 
      5    Stalks rhubarb, washed,
           Leaves discarded
      1    Granny smith apple, peeled,
           Cored and cubed
           Dozen large strawberries
      6 oz Firm (reduced fat) tofu
           Juice of 1/2 lemon
    1/4 c  + 2 T sugar
      2 tb Whole wheat flour
      2 ts Sugar + 2 t whole wheat
           Flour (or optional pie crust
           And crust crumble)
 
  In a rice cooker, (or pot) add a little water and the rhubarb stalks,
  chopped.  Cook covered for several minutes (be more observant if doing
  rangetop cooking, as heat source may be hotter, and add water as
  needed). When rhubarb is pretty well done, carefully remove the cover
  (have an oven mitt on) and add the cubed apple, strawberries, and 1/4
  c sugar. Cover and continue cooking a few more minutes.
  
  Meanwhile, puree the tofu in a food processor or chopper, until very
  smooth.  Add lemon juice, 2 T sugar, 2 T whole wheat flour, and
  process until well blended. Line an 8" pie tin with oil, (here you
  can add a pie shell if you prefer, instead of...) and sprinkle to
  coat with a sugar and whole wheat flour mixture, about 2 t each.
  Spread the tofu mixture into the pie tin (or onto the crust).  Bake
  at 400 F for a few minutes, (until crust is done, if using a crust).
  Remove and cool.
  
  Check rhubarb mixture for sweetness (I use a minimum of sugar), and
  adjust to your preference.  Pour into a fine (or cheesecloth lined)
  seive, and drain off juices, do not squeese dry. Save juices for some
  other use (perhaps for a jelly).  Pour remaining rhubarb mixture over
  the baked lemon tofu. Refrigerate (or top with crust crumble and bake
  again until done). The texture of the fruit mixture does not jell, or
  thicken, when the smaller amount of sugar is used, but I like it the
  way it is. The lemon tofu is in sweet contrast to the more tart but
  still sweet rhubarb and fruit filling.
  
  From: Lu Bozinovich .  rfvc Digest V94 Issue
  #200 Sept. 17, 1994. Formatted by Sue Smith, S.Smith34,
  TXFT40A@Prodigy.com using MMCONV.
 




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Recipe ID 51944 (Apr 03, 2005)

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