Alaskan Chocolate Moose Pie

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* Exported from MasterCook *

 

Alaskan Chocolate Moose Pie

 

Recipe By :Steven Ferry & Tanya Petrovna

Serving Size : 10 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 5 oz box honey grahams

1 cup macadamia nuts

2 tablespoons canola oil -- or hazelnut oil

1 tablespoon kuzu

1/3 cup maple syrup

30 ounces soft tofu

1 tablespoon vanilla

1 teaspoon lemon rind -- minced

1/2 cup cocoa powder -- or carob powder

1/2 cup Cream and Ice Cream -- cream

 

Preheat oven to 375F.

 

Food process honey grahams and macadamia nuts into meal (add oil if lower

fat-content nuts are used).

 

Press into a 9-inch pie plate.

 

Bake 10 minutes until golden. Cool in refrigerator.

 

Combine syrup and kuzu, bring to a simmer and stir until dissolved.

 

Blend tofu, vanilla, lemon rind and maple syrup. Mix until smooth.

 

Remove half and set aside.

 

Add cocoa or carob to remaining mix and blend 5 minutes.

 

Pour both mixes onto crust and mix slightly with knife to create patterns.

 

Refrigerate.

 

Serve with cream.

 

Source:

" The Meat-Lover's Vegetarian Cookbook "

Copyright:

" 1997 by Steven Ferry & Tanya Petrovna "

 

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Per Serving (excluding unknown items): 202 Calories; 16g Fat (66.1% calories

from fat); 3g Protein; 16g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 8mg

Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 3 Fat; 1/2 Other

Carbohydrates.

 

NOTES : One of those interminaby dark, Alaskan winter days inspired this triumph

over cabin fever.

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

 

 

* Exported from MasterCook *

 

Cream and Ice Cream

 

Recipe By :Steven Ferry & Tanya Petrovna

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

1 cup almonds -- blanched

1 cup cashews -- blanched

1/2 cup coconut milk

1 1/2 cups amasake -- or almond, soy, or rice millk

3/4 cup maple syrup

1 tablespoon vanilla

1/8 teaspoon salt

1/4 cup dry sherry

2 teaspoons agar flakes

 

Food process almonds and cashews 1 minute until a powder.

 

Add coconut milk, 1 cup amasake, syrup, vanilla, salt, and sherry and process 2

minutes.

 

Combine remaining amasake with agar in a small pot, bring to a boil and simmer 5

minutes.

 

Strain almond/cashew mix through a very fine sieve and do the same for the agar

mix to remove any undissolved solids.

 

Combine all ingredients in the processor and blend 2 minutes.

 

Refrigerate (or freeze for ice cream).

 

You can use any nuts to make a cream or ice cream. Just substitute the chosen

nuts in place of the almonds and cashews. You might want to try a different

liqueur, such as Kahlua for hazelnuts/filberts. And if using filberts, the

bitter inner skins need to be removed (bake at 350F for 6 minutes and place on a

towel to rub them off).

Make a dessert out of the remaining nut meals by topping off with some of the

cream and garnishing with a few toasted nuts.

 

Source:

" The Meat-Lover's Vegetarian Cookbook "

Copyright:

" 1997 by Steven Ferry & Tanya Petrovna "

Yield:

" 3 cups "

 

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Per Serving (excluding unknown items): 2586 Calories; 166g Fat (56.4% calories

from fat); 52g Protein; 236g Carbohydrate; 26g Dietary Fiber; 0mg Cholesterol;

349mg Sodium. Exchanges: 4 1/2 Grain(Starch); 5 Lean Meat; 1/2 Fruit; 30 Fat;

10 1/2 Other Carbohydrates.

 

NOTES : There are a number of creams on the market but none of them deliver the

rich, complex, creamy, and yet light nectar that this one does (while using no

dairy products and having no cholesterol). As an ice cream, it is on a par with

the creamy HDs that we all so love to slurp. Use sparingly, though--it has nut

fats and calories in plenty--about 7 grams of fat per 1/2 cup; but that is still

less than half of those addictive HDs.

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