Guest guest Posted August 17, 2001 Report Share Posted August 17, 2001 When I first tried to send these, MC said to check my settings (grrrr), when I clicked OK, it then said they had been exported. This was about half an hour ago, so impatient me is resending- * Exported from MasterCook * " Cheesecake " Custard Pie Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Crust: 1/4 cup orange juice 1/3 cup oil 1/2 cup sweetener (dry) 2 cups whole wheat pastry flour 1 1/2 teaspoons baking soda Filling: 2 1/2 cups tofu (over 1 lb) -- mashed, drained of water 1/3 cup oil 6 tablespoons nutritional yeast 6 tablespoons fresh lemon juice 2 tablespoons maple syrup 7 tablespoons sweetener (dry) 1/2 teaspoon vanilla 1/2 teaspoon sea salt 2 tablespoons arrowroot 1 teaspoon Ener-G egg replacer Crust: In a bowl, whisk orange juice, oil, and sweetener. Sift flour and baking soda. Pour dry ingredients into wet and stir to make a dough. Chill for 5-10 minutes. Roll between two pieces of wax paper from the center out. Place into an oiled pie plate, evenly pressing it around sides and bottom. Bake in a preheated 350F oven for 5 minutes, then remove from oven. Filling: Blend all ingredients in a food processor. Pour into the pie shell and bake for 35 minutes or until crust is golden brown. Cool and refrigerate, allowing to solidify before serving. Source: " Incredibly Delicious - The Vegan Paradigm Cookbook " Copyright: " 2000 by Gentle World, Inc. " Yield: " 1 9-inch pie " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1502 Calories; 146g Fat (85.3% calories from fat); 1g Protein; 56g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2833mg Sodium. Exchanges: 1 Grain(Starch); 1 Fruit; 29 Fat; 2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Apple Crisp Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 cups apples -- peeled and sliced 1/2 cup cashew milk or rice milk 2 cups rolled oats 1 3/4 cups pastry flour 1 cup sweetener (or maple syrup) 1/4 teaspoon nutmeg 1/4 teaspoon allspice 1 teaspoon cinnamon 1/2 cup oil or vegan margarine -- melted Cover the bottom of a baking dish with the sliced apples. Pour the cashew milk (2/3 cup cashews blended with 1 quart water will make a blender of cashew milk OR 1 rounded teaspoon cashew butter blended with 1/2 cup water) or rice milk over apples. Mix together all dry ingredients, including sweetener. Add oil or melted margarine to dry mixture and mix well. Crumble over the top of the apples, covering them thoroughly. Bake in a preheated 350F oven for about 40 minutes, until browned on top and apples are soft (test with a fork). Source: " Incredibly Delicious - The Vegan Paradigm Cookbook " Copyright: " 2000 by Gentle World, Inc. " Yield: " 1 9 x 12-inch casserole " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1153 Calories; 14g Fat (10.1% calories from fat); 28g Protein; 246g Carbohydrate; 42g Dietary Fiber; 0mg Cholesterol; 8mg Sodium. Exchanges: 7 1/2 Grain(Starch); 9 Fruit; 2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Banana Dream Pie Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Crust: 2 cups whole wheat pastry flour 1/4 cup date sugar 1/4 teaspoon sea salt 1/2 teaspoon cinnamon 1/3 cup oil 1 tablespoon water or nut milk 1/8 cup sorghum or liquid Fruitsource 1/8 cup molasses Filling: 3 ripe bananas -- (3 to 4) 1 teaspoon vanilla 1 tablespoon lemon juice 1/2 cup oil 1 cup date sugar 1/4 cup soorghum or Fruitsource 1/4 teaspoon sea salt 2 1/2 cups tofu 2 tablespoons arrowroot To make the crust: Mix the dry ingredients together. Mix the oil, water, sorghum, and molasses. Add to the dry and work with your fingers. Oil a 9 " pie plate. Pat dough on bottom of pie plate and halfway up sides; pressing it in evenly. Partially bake in a 350F oven for 10 minutes and then remove from oven. In a food processor, using the S-shaped blade, blend the filling ingredients until creamy. Pour batter into the partially baked pie shell. Bake in a preheaated 350F oven for 20-25 minutes. Remove from oven. Cool and refrigerate 3-4 hours. Serve. Source: " Incredibly Delicious - The Vegan Paradigm Cookbook " Copyright: " 2000 by Gentle World, Inc. " Yield: " 1 9-inch pie " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2263 Calories; 211g Fat (81.5% calories from fat); 50g Protein; 57g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 999mg Sodium. Exchanges: 1 Grain(Starch); 7 Lean Meat; 0 Fruit; 39 Fat; 2 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Cream Pie Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Crust: 1/2 cup oil 1/3 cup orange juice 1/2 cup sweetener (dry) 2 1/2 cups whole wheat pastry flour 1 teaspoon baking soda Filling: 1/3 cup oil 1 pound tofu 4 tablespoons carob powder 1/3 cup maple syrup 4 tablespoons cocoa powder 4 tablespoons sweetener (dry) 1 tablespoon arrowroot Crust: In a bowl, whisk together oil, orange juice, and sweetener. Sift flour and baking soda. Add dry ingredients to the wet and mix. Chill batter for a few minutes to make rolling easier. With a rolling pin, roll out batter between 2 pieces of wax paper, from the center out. Pat evenly into an oiled pie plate. Bake in a preheated 350F oven for 10 minutes. Filling: In a food processor, blend all ingredients together, using the S-shaped blade. Pour into partially baked pie shell. Bake for 30-35 minutes or until cream filling cracks. Chill and allow to solidify before serving. Source: " Incredibly Delicious - The Vegan Paradigm Cookbook " Copyright: " 2000 by Gentle World, Inc. " Yield: " 1 pie " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2341 Calories; 207g Fat (75.9% calories from fat); 41g Protein; 106g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol; 1305mg Sodium. Exchanges: 1 Grain(Starch); 5 Lean Meat; 1/2 Fruit; 38 1/2 Fat; 5 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Mousse I Recipe By : Serving Size : 3 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound soft tofu (not silken) 3 tablespoons oil (not a strong-flavored oil) 1/2 tablespoon tahini 6 tablespoons sweetener chocolate or carob chips (dairy free) -- melted (optional) 4 tablespoons cocoa powder 2 tablespoons carob powder 1/3 cup maple syruup 1 teaspoon vanilla Serves 3 to 4 In a food processor, blend all ingredients until smooth and creamy, scraping sides with a rubber spatula periodically. Chill in parfait glasses before serving. Source: " Incredibly Delicious - The Vegan Paradigm Cookbook " Copyright: " 2000 by Gentle World, Inc. " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 83 Calories; 2g Fat (23.0% calories from fat); 2g Protein; 16g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 52mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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