Recipe for August 2013 from Lis: No-bake black bottom peanut butter silk pie – from Vegan with a Vengeance by Isa Chandra Moskowitz, Da Capo Press, 2005, pp232-233. 1 prepared Chocolate cookie pie crust: 1 ½ cups chocolate cookies, crushed (wafer-like) 2 tablespoons sugar 1/8 teaspoon salt ¼ cup canola oil 1 tablespoon rice or soy milk In a food processor fitted with a steel blade, or a blender, combine the cookies, sugar, and salt. Pulse into fine crumbs and pour into a pie plate. Drizzle with the canola oil and mix with your fingers. Drizzle with the soymilk and mix with your fingers. Press into the pie plate. Refrigerate until ready to use.
For Chocolate Bottom: 4 ounces semisweet chocolate ¼ cup rice or soy milk
For the Filling: 12 ounces extra-firm silken tofu (the vacuum-packed kind, like Mori-Nu) ¾ cup creamy all-natural peanut butter 1 ½ cups icing sugar 2 teaspoons vanilla extract 2/3 cup coconut milk, soy creamer, rice milk, or soy milk 1 ¼ cups boiling water 3 tablespoons agar
Prepare the black bottom: Melt the chocolate. When the chocolate has melted, add the soy milk and whisk until smooth. Remove from heat. Pour most of this mixture into the prepared pie crust, reserving a couple of tablespoons to drizzle over the top of the pie. Transfer the chocolate-coated pie crust back to the fridge.
Make the filling: Combine the tofu, peanut butter, sugar and vanilla in a blender or food processor. Blend until smooth. In a saucepan over moderate heat, boil the agar in 1 ¼ cups boiling water. Stir constantly until dissolved. This takes about 10 minutes. When dissolved, pour into a glass measuring cup (if you have plastic, let the mixture cool just a bit before pouring it into the cup, so it doesn’t melt the plastic). There is usually 1/3 cup agar at this point. You want the liquids to be 1 cup but you can’t add it to the agar mixture or it will firm up, so if you have 1/3 cup agar and water, add 2/3 cup of milk to the tofu mixture and blend. The add the agar and blend again.
Assemble the pie: Slowly pour the peanut butter mixture into the pie crust. Drizzle the remaining chocolate over the pie. Run a butter knife through the chocolate in straight lines to create a pretty pattern. Refrigerate, wrapped in plastic wrap, for at least 3 hours.
Result: It tasted ok but seriously looked like porridge – made more so because the chocolate swirls resembled brown sugar….
Recipe for August 2013 from Lis:
ReplyDeleteNo-bake black bottom peanut butter silk pie – from Vegan with a Vengeance by Isa Chandra Moskowitz, Da Capo Press, 2005, pp232-233.
1 prepared Chocolate cookie pie crust:
1 ½ cups chocolate cookies, crushed (wafer-like)
2 tablespoons sugar
1/8 teaspoon salt
¼ cup canola oil
1 tablespoon rice or soy milk
In a food processor fitted with a steel blade, or a blender, combine the cookies, sugar, and salt. Pulse into fine crumbs and pour into a pie plate. Drizzle with the canola oil and mix with your fingers. Drizzle with the soymilk and mix with your fingers. Press into the pie plate. Refrigerate until ready to use.
For Chocolate Bottom:
4 ounces semisweet chocolate
¼ cup rice or soy milk
For the Filling:
12 ounces extra-firm silken tofu (the vacuum-packed kind, like Mori-Nu)
¾ cup creamy all-natural peanut butter
1 ½ cups icing sugar
2 teaspoons vanilla extract
2/3 cup coconut milk, soy creamer, rice milk, or soy milk
1 ¼ cups boiling water
3 tablespoons agar
Prepare the black bottom:
Melt the chocolate. When the chocolate has melted, add the soy milk and whisk until smooth. Remove from heat. Pour most of this mixture into the prepared pie crust, reserving a couple of tablespoons to drizzle over the top of the pie. Transfer the chocolate-coated pie crust back to the fridge.
Make the filling:
Combine the tofu, peanut butter, sugar and vanilla in a blender or food processor. Blend until smooth.
In a saucepan over moderate heat, boil the agar in 1 ¼ cups boiling water. Stir constantly until dissolved. This takes about 10 minutes. When dissolved, pour into a glass measuring cup (if you have plastic, let the mixture cool just a bit before pouring it into the cup, so it doesn’t melt the plastic). There is usually 1/3 cup agar at this point. You want the liquids to be 1 cup but you can’t add it to the agar mixture or it will firm up, so if you have 1/3 cup agar and water, add 2/3 cup of milk to the tofu mixture and blend. The add the agar and blend again.
Assemble the pie:
Slowly pour the peanut butter mixture into the pie crust. Drizzle the remaining chocolate over the pie. Run a butter knife through the chocolate in straight lines to create a pretty pattern. Refrigerate, wrapped in plastic wrap, for at least 3 hours.
Result:
It tasted ok but seriously looked like porridge – made more so because the chocolate swirls resembled brown sugar….