Ingredients
GRAHAM CRACKER CRUST
10 graham crackers
1/4 cup margarine (1/4 c applesauce
1 or enough water to moisten)
FILLING
1 cup semi-sweet chocolate or
1 carob chips
1 lb soft or silken tofu (lowfat
1 tofu)
1/4 cup skim milk or soy milk
1/3 cup honey
1 tbsp vanilla extract
Directions
Preheat oven to 350 F. Pulverize the graham crackers in blender or
food processor until finely ground. Add the margering to the
container, and process until well integrated with the graham cracker
crumbs. Press the mixture into the bottom and up the sides of a nine
inch pie pan.
Melt the chocolate or carob chips with 2 Tbsp of water in a heavy
saucepan or double boiler. Combine the tofu with the melted chips and
remaining ingredients in blender or food processor. Process until
velvety smooth. Pour into the pie crust and bake for 30-35 minutes,
or until the filling is firm and the crust is golden. Serve at room
temperature or chilled.
Like I said, without the vlf subs the recipe is tested. I'm going to
be experimenting with this soon and post any successes. I love to
feed this to my carnivorous SO. He never guesses, heehee.
From: "H.L. Darby"
[Volume 9 Issue 10] July 2, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV
Servings: 1 servings
Chocolate Tofu Pie Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert; Pie; Tofu; Vegetable
The History of Recipes
We are able to follow the history of written recipes back into history, in fact as far as early Egypt, and quite possibly further than that. In practice though, in the main part, these ancient records were just basic pictorial instructions for food preparation.
The truth of the matter is, the most ancient recipe in existence, according to experts in ancient history are some tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated. Later on, in The time of the roman empire around 25BC a man called Apicius compiled a few scripts showing how to cook the recipes prepared by wealthy roman citizens. He describes how the meals of wealthy Romans were split into hors d`oeuvres, main meal and dessert, something we still use today. This early Roman chef recounts how the Roman chefs made use of many aromatic flavours, including a few that are still present in modern kitchens for example basil, rue and parsley. During the following few hundred years, the wealthy families of Wesstern Europe strove to lay on the most extravagent meals, and as a consequence, the best chefs and their recipes increased in prestige. Notwithstanding that, it wasn`t until the 19th century that fine cookery and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, trying out, and recording the recipes of their peers. By the time we get to the 1900s, recipe publications are starting to become popular mostly as a result of more people being able to read, people having increased spare time and a general increase in wealth. |
We hope you enjoy this Chocolate Tofu Pie recipe.
