Easy vegan kind-of-like-a-classic-French Fruit Tart
1 health-food-store graham cracker pie crust, 9" or vegan wheatmeal crust
vegan chocolate chips (a handful or 2)
2 blocks silken tofu
pure vanilla
2 or 3 eggs-worth of egg substitute
a big glug of *real* grade A maple syrup
evaporated cane juice (sugar)
dash of seasalt
squeeze of organic lemon juice
(optional dash of grated lemon-rind, yellow only)
(optional *tiny* dash of Saigon cinnamon)
slices of kiwi
blueberries
raspberries
mandarin orange slices (from a jar)
organic strawberry or apricot preserves, 1 or 2 Tbsp
Toss the chips onto the floor of the piecrust, distribute evenly. Put tofu, vegan egg, vanilla, salt, lemon, sugar, and maple (these last two to your taste for sweetness) into the cuisinart and whirl until smooth. Pour into pie crust. There may be extra (there was enough extra for me to make a 2nd 8" pie, but then again they were a bit shallow.)
Bake at 350* until set (I forget how long, sorry) and golden on top. Remove and let sit out to cool. The top will look a little dry, don't worry.
When cool, thin the preserves with a tablespoon or so of water, blend well. Glaze top of pie with this. Artfully arrange the fruits in concentric circles, laying the slices flat but overlapping each other slightly. When you do the mandarin slices, make them all go in the same direction. Brush and dab them lightly with more glaze, like lightly glazing the tops of them as well. Refrigerate, and serve it cold.
vegan chocolate chips (a handful or 2)
2 blocks silken tofu
pure vanilla
2 or 3 eggs-worth of egg substitute
a big glug of *real* grade A maple syrup
evaporated cane juice (sugar)
dash of seasalt
squeeze of organic lemon juice
(optional dash of grated lemon-rind, yellow only)
(optional *tiny* dash of Saigon cinnamon)
slices of kiwi
blueberries
raspberries
mandarin orange slices (from a jar)
organic strawberry or apricot preserves, 1 or 2 Tbsp
Toss the chips onto the floor of the piecrust, distribute evenly. Put tofu, vegan egg, vanilla, salt, lemon, sugar, and maple (these last two to your taste for sweetness) into the cuisinart and whirl until smooth. Pour into pie crust. There may be extra (there was enough extra for me to make a 2nd 8" pie, but then again they were a bit shallow.)
Bake at 350* until set (I forget how long, sorry) and golden on top. Remove and let sit out to cool. The top will look a little dry, don't worry.
When cool, thin the preserves with a tablespoon or so of water, blend well. Glaze top of pie with this. Artfully arrange the fruits in concentric circles, laying the slices flat but overlapping each other slightly. When you do the mandarin slices, make them all go in the same direction. Brush and dab them lightly with more glaze, like lightly glazing the tops of them as well. Refrigerate, and serve it cold.