Rachel's question and a vegan recipe

[Guest guest]

Rachel, I'm unfamiliar with TVP flakes but when I do look for them it will

hopefully be in a well-stocked natural foods store. I wondered about them while

formatting that recipe and was thinking maybe finely granulated TVP would work.

Meanwhile, I just finished making Apple Vanilla Rice Pudding and realized the

instructions are given only for half of the apple juice being used. I checked

the book, and believe it or not, the printed instructions were the same - so I

just mixed the rest of the apple juice in the blender with the remaining

ingredients, it *looks* OK, but I have yet to try it. I think I sent it last

week.

 

 

* Exported from MasterCook *

 

Glazed Apple Custard Pie

 

Recipe By :Soy of Cooking - Marie Oser

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

CRUST

1 6.25 ounce box Health Valley fat-free apple spice cookies

1/2 cup wheat germ

1/4 cup date pieces

1/4 cuo frozen apple juice concentrate

FILLING

2 1/2 cups lite silen tofu -- drained and patted dry

1/4 teaspoon cinnamon

1 tablespoon vanilla extract

1 cup soymilk lite -- separated

3/4 cup frozen apple juice concentrate

2 1/2 tablespoons agar flakes

1/2 cup maple syrup

vegetable cooking spray

3 cups Granny Smith or Pippin apples -- peeled and sliced

1 tablespoon lemon juice

GLAZE

1/2 cup frozen apple juice concentrate -- thawed

1/4 teaspoon cinnamon

1 1/2 teaspoons cornstarch

 

Crust- Place cookies in food processor, and process to crumb. Add wheat germ,

and pulse to mix. Add date pieces, and blend. Add juice concentrate, and

process until mixed thoroughly. Press into a deep dish pie plate. Freeze until

ready to fill.

Filling- Blend tofu in food processor until smooth. Add cinnamon and vanilla.

Set aside. Heat 3/4 cup of soymilk with juice concentrate in a medium saucepan.

Whisk agar flakes into remaining 1/4 cup soy milk. Add to saucepan, whisking

constantly over medium-low heat. When showing signs of thickening, add to tofu

mixture, and blend. Add maple syrup, and mix thoroughly. Pour into pie shell.

Spray a 10-inch frying pan with cooking spray. Cook and carefully stir apple

slices over medium heat for 3 minutes. Add lemon juice. When apples are

crisp-tender (about 5 to 8 minutes) remove pan from heat, and set aside.

Glaze- Combine all glaze igredients in a medium saucepan over low heat. Whisk

constantly for 5 to 8 minutes, or until glaze thickens. Arrange apple slices in

a circular pattern over custard, and pour glaze over all. Refrigerate for at

least 4 hours or overnight.s

 

Description:

" Rich-tasting custard topped with fresh cinnamon-glazed apples makes a

lovely presentation in this delightful pie. "

 

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

 

Per serving: 85 Calories (kcal); 1g Total Fat; (7% calories from fat); 2g

Protein; 18g Carbohydrate; 0mg Cholesterol; 3mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0