O P E R A T I O N
D E S S E R T S T O R M
international months of pieing *
may 1 to april 1 *
agent chocolate cream comin' at ya with a few tried and true
recipes, a few tips and a few that i've just made up and haven't
actually ever made but hey, cookin's all about the experience
and sometimes you have good ones, sometimes you have bad ones
. . . . . . . even when i wasn't vegan i've always cooked vegan
(since i've been vaguely politically aware anyway) cos its better
for the earth, better for the animals, and it makes you more creative
and innovative - cooking from conventional cooking books and listening
to that crap about eggs holding stuff together is like buying
nikes 'cos the ads tell ya to, and eating mcdeath cos the billboards
make it look yum . . . . whoops sorry bout the rant, it just came
out, food is definately my passion in life . . . . .
Also, i understand that not having amounts is kind of annoying,
but hopefully its kinda obvious, and not too difficult to follow
- i'm happy to take on feedback and try and figure out amounts
if ya all need them . . . . . .
SAVOURY PUMPKIN AND TOFU PIE with BROWN RICE BASE
Vegan, wheat free and oh so tasty . . . .
block o' tofu
chunk o' pumpkin
coupla cloves of garlic
chilli - to taste
brown rice - 200 g ????
seeds - pumpkin, sunflower, sesame
Cut pumpkin into smallish chunks and bake in the oven at a reasonably
until it's cooked and crunchy on the outside, set aside
Boil the rice until cooked but not mushy, set aside
Cut ginger, garlic, onion, chilli into fine pieces and fry in
a biggish pot or
wok. Add crumbled tofu and fry for a little while, then add cooked
mush the whole lot all together, cook till its not too moist,add
corriander, chopped finely and mix well.
Oil a biggish baking tin, then flatten rice and seeds onto the
bottom and sides
to form a pastry crust. Bake till it goes crunchy but watch out
doesn't burn - the thinner the better.
When crunchy, put the tofu pumpkin mixture in, spinkle some seeds
on top, bake
till the top is brownish.
Cool and throw at someone deserving.
MANGO TOFU MOUSSE PIE
Sweet, wheat free and processed sugar free
sunflower and sesame seeds
rice malt and apple juice concentrate
Put dry ingredients in a baking tray and bake till crispy
Add enough rice malt and apple juice to make the mixture sticky,
then press into a cake tin with those sides that you can undo
lined with baking paper, and bake for a fewminutes or unti beginning
to crisp up
three tofu blocks
three tins of coconut cream
one disc of palm sugar
juice of two lemons
15grams agar agar
Put coconut cream, palm sugar and agar agar in a pot, cook until
agar agar is dissolved, then add sliced mangoes, lemon juice and
crumbled tofu, cook for ten more minutes. Remove from heat, blend
until smooth like cream cheese, pour onto base and refrigerate
VARIATIONS ON THA THEME
Be creative, invent your own - some ideas -
beetroot chocolate mousse pie
chocolate mousse pie
sweet pumkin pie
You can use the same bases for these different pies, the agar
agar (its a sea vegetable, get it from Asian grocers) will help
them set so if you want them more wobbly just use less !
submit more recipes to email@example.com