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Show g by Patricia Constable Tofu Cheesecake Filling: 24 ounces tofu, well drained or pressed. 1 'A tablespoons of honey V cup raisins, minced 1 tablespoon lemon juice 'A teaspoon lemon rind 1 tablespoon tahini (sesame butter) lA teaspoon vanilla 18 teaspoon salt 1-2 eggs (optional) 1 teaspoon white wine or sake (optional) V cup walnut meats, minced (optional) 2 teaspoons butter Crust: 1 cup crunchy granola 2 teaspoons honey 2 teaspoons lemon juice Preheat oven to 350. Combine all filling ingredients in blender and puree until smooth. Coat an 8 inch pie tin with butter. Combine V cup granola with honey and lemon juice, mix well, and press into a tin to form crust. Spoon filling over crust, smooth filling surface and sprinkle with remaining remain-ing Vcup granola. Bake for 25 minutes or until surface is lightly browned. Allow to cool for at least 6 to 8 hours before serving. This filling also works well with conventional chessecake crusts. If desired, serve topped with applesauce or tofu whipped cream. Taken from: The Book of Tofu, Shurtleff and Aoyagi TOFU A TRADITIONAL FOOD OF THE FUTURE Discovered in China more than 2,000 years ago and prepared today in more than 38,000 shops in Japan alone, tofu, has long served as East Asia's most important family of soybean foods. Now widely available across America, this traditional protein backbone of the Oriental cuisine is the answer that millions of nutrition- and cost-conscious people in the West have been searching for. Natural and inexpensive, inex-pensive, tofu makes fullest use of the earth's abundant nutritional resources, and offers a revolutionary revolut-ionary yet simple approach to meeting the world's food requirements. require-ments. Tofu is a truly remarkable high-protein food, versatile enough to become an indispens able ingredient in many of your favorite Western dishes including dressings, spreads, dips and hors d'oevure; salads, sandwiches, soups and sauces, egg, vegetable and grain preparation; barbecued and deep fried specialties, casseroles casse-roles and even desserts. It is very inexpensive to make at home and even reasonably priced at the store. Extremely low in saturated fats and entirely free from cholesterol, it contains less than 150 calories per 8 oz. serving. Best of all, it is quick and easy to use and can be utilized as a key protein source in a vegetarian diet. Basic tofu cheese recipes are available to you in most natural food cookbooks so I will not . provide one here. Rather, here is a favorite dessert recipe you may enjoy. |