Recipe - Its Mastered Chef Not Disastered Chef

CRUST
1 One fourth cup Unbleached allpurpose flour
1 tablespoon Unrefined sugar or
granulated sugar
1 pn Salt
1 teaspoon Grated lemon peel
1/3 cup Soy margarine or unsalted
butter
1 tablespoon Marsala or sweet sherry
1 tablespoon Icecold water; up to 3

REMAINING INGREDIENTS
6 tablespoon Pine nuts
2/3 cup Golden raisins
1/3 cup Marsala or sweet sherry
4 ounce Firm or extrafirm tofu
Drain and cut into 1/2inch
cubes
Three fourths cup Apple juice
1 tablespoon Agaragar flakes
2/3 cup Slivered blanched almonds
One fourth cup Sugar
1 pn Salt
1 tablespoon Grated lemon peel
Three fourths cup Vegetable oil
2 tablespoon Fresh lemon juice
1 teaspoon Vanilla extract
10 SERVINGS DAIRYFREE

The dense, fine texture of ricotta cheesecake inspired me to create this
delicious dairyfree pie, which is studded with raisins and perfumed with
Marsala. I owe thanks to Joyce Goldstein, whose Italian cheesecake recipe
showed me where to start, and to the women at Bloodroot, a restaurant in
Bridgeport, Conn., that's known for its legendary dairyfree desserts. If
desired, you can use a prepared graham cracker crust to save time.

CRUST: In medium bowl, using fork, mix flour, sugar, salt and lemon peel
until well blended. Add soy margarine and blend until coarse crumbs
formabout the size of baby green peas. Sprinkle 1 tablespoon Marsala and 1
tablespoon of water over crumb mixture. Toss gently, adding more water if
necessary, until mixture can be pressed together with your hands. Press
into ball, flatten slightly and wrap tightly in plastic wrap. Refrigerate
for 1 hour or up to 24 hours.

Preheat oven to 350F. On lightly floured surface, roll our dough into
11inch circle. Fir crust into 9inch pie plate. Trim overhang and crimp
edges. Prick crust all over with tines of fork. Place empty 9inch pie
plate over crust and fill with beans or pie weights.

Bake for 20 minutes. Remove pie plate with weights and continue baking
until just firm to touch, about 10 minutes. Cool on wire rack. Reduce oven
to 325F. Spread pine nuts in small baking pan and bake until golden,
stirring occasionally, about 15 minutes. Set aside to cool.

Meanwhile, in small bowl, combine raisins and Marsala. Let stand for 10
minutes to plump. Drain well, reserving soaking liquid. In small saucepan,
combine tofu, apple juice and agaragar flakes. Stir in reserved liquid
from raisins. Bring just to a boil, then reduce heat and simmer gently
until agaragar flakes are completely dissolved, stirring occasionally,
about 15 minutes.

In food processor, process almonds, 1 tablespoon of sugar and salt until
almonds are finely ground. Using slotted spoon, remove tofu mixture to
small bowl (cover saucepan to keep juice mixture hot). Working quickly, add
a third of tofu mixture to ground nuts. Add lemon peel and process to
blend. With motor running, gradually drizzle One fourth cup of oil into nut
mixture. Alternately add remaining tofu and oil until blended. Mixture will
have a grainy, ricottacheeselike texture.

Add lemon juice and remaining sugar and process to blend. With motor
running, gradually pour in hot apple juice. Mixture will have texture of
thick mayonnaise and remain slightly grainy. Stir in raisins. Turn filling
into crust and smooth surface. Scatter pine nuts over filling. To set pie,
refrigerate, uncovered, for 1 hour. If nor serving immediately, cover with
plastic. Before serving, let pie stand at room temperature for 15 minutes.

PER SERVING: 425 CAL.; 7G PROT.; 30G TOTAL FAT (3G SAT. FAT) 33G CARB.; 0
CHOL.; 61 MG SOD.; 2G FIBER

Converted by MC_Buster.

By Kathleen schuller@ix.netcom.com on Apr 05, 1999.

Recipe by: Vegetarian Times Magazine, April 1999, page 41

Converted by MM_Buster v2.0l.