Date: Sun, 24 Sep 1995 16:48:21 CDT
From: "Lu Bozinovich " (U33754@UICVM.CC.UIC.EDU)
Always experimenting, I thought I would try a two-tone lemon pie
that is entirely vegan and almost fatfree. It was refreshing and
looked quite nice, and easy to make. On the downside, it wasn't
runny but a lemony liquid oozed out from the bottom layer, and
for some tastes it would need a lot more sugar -- I like tart.
Lu's Lemon Vegan Pie
4 T ener-G egg replacer
juice of 2 large lemons and pulp (about 1 1/4 cups)
1 1/2 cups raw or turbinado cane sugar
8 oz or 1/2 tub of extra-firm tofu
1/4 cup or more of key west lime juice
2 T gluten (although flour might do better)
1 semi-ff crust:
I used an extra large lavash (whole wheat FF tortilla type of
thing, which is flakier than any FF tortilla that I've ever had)
safflower oil, and extra raw sugar (a giant tortilla would do).
Whip ener-G and 1 cup of lemon juice until thickening, add 1 cup of
raw cane sugar and continue to whip until sugar dissolves and things
get nice and thick, about 3-5 minutes. In a processor, process tofu
until smooth, add 1/4 c lemon juice and 1/4 c key west lime juice,
and 1/2 c raw sugar and 2 T of the gluten (or flour), and process
until well mixed.
Prepare crust, my version: heat 10 inch round lavash until soft, try
not to burn, oil a large pie tin and rub or spray oil on both sides of
the lavash especially along the edges which are most prone to over-
crisping because of their exposure to air. Fit the lavash to the pan
and scatter a thick layer of cane sugar along the bottom of the crust.
Pour tofu-lemon-lime mixture into crust, then pour in the ener-g mix
up to as much as pan can take (I had about 3/4 c extra which made a
nice lemon custard in a small custard pan). Bake in oven which you
start at 450 F and possibly turn down to 400 F, for about 20-25 minutes.
The surface should show a little golden brown color and jiggling the
pan should give the appearance that the pie is one solid piece.
Let sit for 15 minutes to cool, cut and serve.
Notes: Though I liked the tartness, the sugar could be increased. Since
the crust is very low fat, it is easier to hold in your hand and eat,
which worked fine for me. Served with Celestial Seasonings chocolate
raspberry after-dinner tea. Lavash brand is Paramount, from Paramount
Baking Co., Detroit, MI (313) 881-5444.
kwvegan vegan