vt thnx 12: desserts

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* Exported from MasterCook *

 

Vegan Pumpkin Pie

 

Recipe By :Vegetarian Times 1998

Serving Size : 8 Preparation Time :0:00

Categories : Desserts Menu 12

 

 

Amount Measure Ingredient -- Preparation Method

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CRUST:

1/2 cup unbleached flour

7 tablespoons whole-wheat pastry flour -- plus

flour for rolling

1/2 teaspoon salt

1/2 teaspoon vegan sugar or granulated cane syrup

1/2 teaspoon baking powder

3 tablespoons canola oil

3 tablespoons soy milk -- mixed with

1/2 teaspoon lemon juice

3 to-4 tablespoons water

FILLING:

2 cups pumpkin puree (canned or fresh) -- see directions

1 cup low-fat soy milk or rice milk

1/2 cup honey

OR 3/4 cup granulated sugar cane syrup

1/4 cup cornstarch

1/2 tablespoon dark molasses -- or to taste

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon nutmeg -- freshly grated

1/4 teaspoon ground allspice

 

To make the rust, in a medium bowl, combine flours, salt, sugar and baking

powder. In a small bowl, mix oil and soy milk mixture.

 

Pour liquid mixture into dry ingredients and mix with a fork until dough holds

together in a ball. If it is too dry, add some water, a little at a time, until

dough is moist enough to roll. (If time allows, over with plastic wrap and

refrigerate for one hour.)

 

Roll out dough on lightly floured surfaced with a floured rolling pin, forming

an 11-inch circle. Line a 9-inch pie pan with the dough. Flute or crimp the

edges with your fingers or a fork. over with plastic and refrigerate until ready

to use.

 

Preheat oven to 425F. To prepare the filling, in a large bowl, mix all remaining

ingredients until smooth and blended. Pour into prepared rust and smooth top.

Bake 10 minutes.

 

Reduce oven temperature to 350F; bake until filling is set, about 50 minutes.

Set on a wire rack to cool, then refrigerate overnight. Top with your choice of

dessert topping, if desired.

 

Note: If you are going to use fresh pumpkin for this pie, do not use the

jack-o'-lantern type; the flesh of these large pumpkins is too watery and

stringy. Instead, look for small pumpkins, sometimes called pie pumpkins, or

other varieties of winter squash. To bake, cut pumpkins in half and remove

seeds. Set, cut side down, in a lightly oiled baking pan. Bake at 400F for 30 to

40 minutes. Scoop out the cooked flesh and puree.

_________________________

Per serving: 280 calories; 3g Protein; 6g Fat; 53g carbs; 0mg chol; 358mg

Sodium; 3g fiber.

 

Source:

" Complete Thanksgiving Cookbook: Delicious Desserts "

 

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Per Serving (excluding unknown items): 213 Calories; 6g Fat (24.7% calories from

fat); 3g Protein; 39g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 309mg

Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 1

1/2 Other Carbohydrates.

 

NOTES : The pie filling in this recipe needs to set overnight in the

refrigerator, so make it the day before you serve it.

 

Nutr. Assoc. : 0 0 1646 2130706543 0 1440 0 0 0 0 0 0 4652 5062 0

2130706543 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Tofu Pumpkin Pie

 

Recipe By :Vegetarian Times 1998

Serving Size : 10 Preparation Time :0:00

Categories : Desserts Menu 12

Menu 7

 

Amount Measure Ingredient -- Preparation Method

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CRUST:

2 cups all-purpose flour

1/2 cup margarine or butter

3 to-4 tablespoons cold water

1 teaspoon salt

FILLING:

1 pound firm tofu

19 ounces canned pumpkin puree

1 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

1/2 teaspoon salt

1 teaspoon vanilla

3/4 cup light brown sugar

1/2 teaspoon ground cloves

1/3 cup safflower oil

3 tablespoons chopped candied ginger

2 tablespoons ground candied ginger -- see directions

 

To make the crust, combine flour, margarine or butter and salt in a food

processor. Process for 30 seconds using a standard cutting blade. Add water

through the feed tube and allow dough to form into a ball. (Or, stir together

flour and salt in a bowl. Cut in margarine or butter, and distribute evenly

using a fork or your fingers. Add water, stirring to form a ball.) Wrap dough in

plastic wrap or wax paper and chill at least 30 minutes. Then roll out dough

with a rolling pin and place in a 10-inch tart pan. Set aside.

 

Preheat oven to 350F. To make the filling, combine all filling ingredients

except candied ginger in a food processor or blender. (If using ground ginger,

add it at this time.) Process until smooth, about 3 minutes. Add 3 tablespoons

candied ginger, and process 30 seconds more. Pour filling into crust and bake 1

hour. Allow to cool.

 

Place remaining ginger in a food processor and process until coarsely ground.

Sprinkle over top of pie. Serve warm or chilled.

____________________________

HINT: You may use an 8- or 9-inch pie pan instead; pour extra filling into

custard cups and bake about 30 minutes until set.

Per serving: 477 cals; 10g protein; 21g fat; 66g carbs; 0mb chol; 387 mg sodium;

3g fiber.

 

Source:

" Complete Thanksgiving Cookbook: Delicious Desserts "

 

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Per Serving (excluding unknown items): 315 Calories; 19g Fat (52.6% calories

from fat); 6g Protein; 32g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;

437mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 3 1/2 Fat; 1/2 Other

Carbohydrates.

 

NOTES : This tasty version of a classic Thanksgiving dessert is egg- and

dairy-free. Candied ginger adds a special festive touch.

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

 

 

* Exported from MasterCook *

 

Silken Tofu Whipped Topping

 

Recipe By :Vegetarian Times 1998

Serving Size : 7 Preparation Time :0:00

Categories : Condiments Menu 12

 

Amount Measure Ingredient -- Preparation Method

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

10 1/2 ounces extra-firm or firm silken tofu

2 tablespoons sweetener of choice -- possibly more

2 tablespoons fresh lemon juice

1/4 teaspoon vanilla extract

1/8 teaspoon salt

1/8 teaspoon almond extract

Soymilk as needed

 

Place all ingredients in a blender or food processor; process until very smooth.

Add soymilk a teaspoon at a time if mixture is too thick to blend well. Place in

a covered container; refrigerate until chilled.

____________________________

Per Serving using regular fat tofu: 46 Calories; 3g Protein; 1g Fat; 7g

Carbohydrates; 0mg Cholesterol; 69mg Sodium; 0g Fiber.

 

Source:

" Complete Thanksgiving Cookbook: Let's Feast "

Yield:

" 1 3/4 cups "

 

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Per Serving (excluding unknown items): 46 Calories; 1g Fat (21.5% calories from

fat); 3g Protein; 6g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 54mg

Sodium. Exchanges: 1/2 Lean Meat; 0 Fruit; 1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : -10334 731 0 0 0 0 2130706543