pseudo_vegan
May 17th, 2005, 04:49 PM
Tropical Strawberry Creme Pie
By:
Category: Desserts - Pies
This recipe is suitable for a: vegetarian/vegan diet.
Ingredients:
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1 9" pie crust, store-bought or self-made
1 8 oz. container Tofutti Better Than Cream Cheese
3/4-1 box [vegan] vanilla pudding mix (Oetker is good)
1/2 block Mori-Nu extra firm Tofu (aspectic pack)
5-7 medium strawberries, cleaned and de-greened
1 tsp. pure Vanilla Extract
2/3 C. dried, unsweeted coconut
1/2 C. chopped pecans
1 small can crushed pineapple, WELL DRAINED
1-2 bananas, sliced (optional)
Instructions:
-----------------------------------------------------
Plop "cream cheese" in large mixing bowl. Using electric beaters, or the mixer itself (if you're fortunate enough to have a nice stand-mixer :p), beat in the pudding mix.
In a blender, combine the 1/2 block of tofu with the strawberries and vanilla X. Blend until smooth.
When the tofu and berries have come together, add to the "cream cheese" mixture. Beat until it's all uniform in color.
Using a rubber spatula or SPOONula, fold in the coconut, pecans, and pineapple. Blend gently.
**If you plan on eating the pie in a relatively short amount of time, you can "line" the pie crust with banana slices. If you'll be keeping it overnight or so, however, I'd recommend skipping the nanas to avoid them turning brownish and gooey (soley for plate presentation purposes)**
Pour the filling into the pie crust and smooth over using the spatula. Garnish with a sliced and fanned strawberry in the center. Allow to set up in the fridge for at least one hour. Or, if you're pressed for time, stick in the freezer for 20-30 minutes (just don't forget about it!).
Once chilled, slice it up and enjoy!
Additional comments:
-----------------------------------------------------
I made this randomly last weekend for a barbeque with some Omnis...they all liked it.
I was short on time so I used a store-bought shortbread crust which, ignoring the partially-hydrogenated oil ( :whip: ), went nicely with the filling.
I forgot the nana slices, but I think they'd make a good addition to go with the tropical theme.
:nigel: Cheers!
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.
By:
Category: Desserts - Pies
This recipe is suitable for a: vegetarian/vegan diet.
Ingredients:
-----------------------------------------------------
1 9" pie crust, store-bought or self-made
1 8 oz. container Tofutti Better Than Cream Cheese
3/4-1 box [vegan] vanilla pudding mix (Oetker is good)
1/2 block Mori-Nu extra firm Tofu (aspectic pack)
5-7 medium strawberries, cleaned and de-greened
1 tsp. pure Vanilla Extract
2/3 C. dried, unsweeted coconut
1/2 C. chopped pecans
1 small can crushed pineapple, WELL DRAINED
1-2 bananas, sliced (optional)
Instructions:
-----------------------------------------------------
Plop "cream cheese" in large mixing bowl. Using electric beaters, or the mixer itself (if you're fortunate enough to have a nice stand-mixer :p), beat in the pudding mix.
In a blender, combine the 1/2 block of tofu with the strawberries and vanilla X. Blend until smooth.
When the tofu and berries have come together, add to the "cream cheese" mixture. Beat until it's all uniform in color.
Using a rubber spatula or SPOONula, fold in the coconut, pecans, and pineapple. Blend gently.
**If you plan on eating the pie in a relatively short amount of time, you can "line" the pie crust with banana slices. If you'll be keeping it overnight or so, however, I'd recommend skipping the nanas to avoid them turning brownish and gooey (soley for plate presentation purposes)**
Pour the filling into the pie crust and smooth over using the spatula. Garnish with a sliced and fanned strawberry in the center. Allow to set up in the fridge for at least one hour. Or, if you're pressed for time, stick in the freezer for 20-30 minutes (just don't forget about it!).
Once chilled, slice it up and enjoy!
Additional comments:
-----------------------------------------------------
I made this randomly last weekend for a barbeque with some Omnis...they all liked it.
I was short on time so I used a store-bought shortbread crust which, ignoring the partially-hydrogenated oil ( :whip: ), went nicely with the filling.
I forgot the nana slices, but I think they'd make a good addition to go with the tropical theme.
:nigel: Cheers!
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.