Rhubarb Lemon Tofu Pie (Vlf Vegan) Recipe
Recipe
Ingredients
5 stalks rhubarb, washed,
1 leaves discarded
1 granny smith apple, peeled,
1 cored and cubed
1 dozen large strawberries
6 oz firm (reduced fat) tofu
1 juice of 1/2 lemon
1/4 cup + 2 t sugar
2 tbsp whole wheat flour
2 tsp sugar + 2 t whole wheat
1 flour (or optional pie crust
1 and crust crumble)
Recipe
Preparation
In a rice cooker, (or pot) add a little water and the rhubarb stalks,
chopped. Cook covered for several minutes (be more observant if doing
rangetop cooking, as heat source may be hotter, and add water as
needed). When rhubarb is pretty well done, carefully remove the cover
(have an oven mitt on) and add the cubed apple, strawberries, and 1/4
c sugar. Cover and continue cooking a few more minutes.
Meanwhile, puree the tofu in a food processor or chopper, until very
smooth. Add lemon juice, 2 T sugar, 2 T whole wheat flour, and
process until well blended. Line an 8" pie tin with oil, (here you
can add a pie shell if you prefer, instead of...) and sprinkle to
coat with a sugar and whole wheat flour mixture, about 2 t each.
Spread the tofu mixture into the pie tin (or onto the crust). Bake
at 400 F for a few minutes, (until crust is done, if using a crust).
Remove and cool.
Check rhubarb mixture for sweetness (I use a minimum of sugar), and
adjust to your preference. Pour into a fine (or cheesecloth lined)
seive, and drain off juices, do not squeese dry. Save juices for some
other use (perhaps for a jelly). Pour remaining rhubarb mixture over
the baked lemon tofu. Refrigerate (or top with crust crumble and bake
again until done). The texture of the fruit mixture does not jell, or
thicken, when the smaller amount of sugar is used, but I like it the
way it is. The lemon tofu is in sweet contrast to the more tart but
still sweet rhubarb and fruit filling.
From: Lu Bozinovich <U33754@uicvm.uic.edu>. rfvc Digest V94 Issue
No200 Sept. 17, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
Servings:
1
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Food Tips of the Week
A few tips on healthy eating
If your aim is to lose weight and also enhance your all round well-being, among other things you really should follow a thoughtfully planned healthy-minded dietary regime. In a perfect world, this ought to include five helpings of grains and vegetables every day and take in the right proportion of nutrients.
Some reduced carbohydrate diet tips:
* Don't miss meals
Most low carbohydrate recipes are, not surprisingly, low in carbohydrates. Our bodies need energy, and carbohydrates are a quick acting source of energy. A lower carbohydrate diet requires care and attention in monitoring you energy intake, as any energy contributed by protein and fat is slower acting.
* Don't forget the fiber
Decreasing the carbs in your meals often results in fiber reduction as well. Check for reduced carbohydrate recipes that are rich in fiber to redress this.
Superfoods containing carotenes
(includes paprika, turnip greens and winter squash)
These natural foods are rich in carotenes (alpha and beta) believed to play a major part in minimizing the risk of cancer, spefically cancer of the stomach. Many are low in calories, so should be a part of every weight loss program.
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