ms. tanqueray (moon_ridden) wrote in vegancooking,
ms. tanqueray
moon_ridden
vegancooking

Soy-free vegan lemon bars question

Hello all :)

So I'm trying to woo this girl. She's allergic to soy and not vegan. But I'm vegan and thus am going to make her vegan fare. Without soy, of course, because that would be sending the wrong message. I want to make her lavender lemon bars. What I have found is a very nice vegan lemon bar recipe that relies heavily on tofu, I think (I've put it under the cut). I cannot find any soy free vegan lemon bar recipes and veganizing an omni lemon bar recipe w/o soy seems daunting but that might be because I rely heavily on soy (i'm linking that one as it's not vegan and probably doesn't belong here, if I'm wrong and it needs to go under the cut too, let me know?).

So.

Help? Ideas? Please?



Vegan Lemon Bars
(from here)

Ingredients—Crust

* 1/2 cup non-hydrogenated, non-dairy butter, at room temperature
* 1/4 cup confectioners' sugar
* 1 cup unbleached all-purpose flour

Ingredients—Filling

* 1/2 cup silken tofu (soft or firm)
* 1 cup granulated sugar
* Zest from 2 lemons
* 1/3 cup fresh lemon juice (2 to 3 lemons)
* 2 tablespoons unbleached all-purpose flour
* 1 tablespoon cornstarch
* Confectioners' sugar, sifted

Directions:

1. Preheat the oven to 350 degrees.
2. Grease an 8 x 8 baking pan with canola oil (or use a cooking spray) and sprinkle with just a light dusting of all-purpose flour.
3. To make the crust, cream the butter and confectioners' sugar with an electric mixer until light and fluffy. Add the flour, and beat until the dough just comes together.
4. Press the crust mixture into the bottom of your prepared pan and bake for about 20 minutes, or until lightly browned.
5. Remove crust from the oven and place on a wire rack to cool while you make the filling.
6. To make the filling, blend the tofu in a food processor or blender until creamy, about 1 minute.
7. Add the granulated sugar to the tofu, and blend until nice and smooth.
8. Blend in the lemon zest, lemon juice, flour, and cornstarch.
9. Pour the filling over the baked shortbread crust and bake for about 20 minutes, or until the filling is set.
10. Remove from the oven and place on a wire rack to cool.
11. To serve, cut into squares or bars and dust with the sifted confectioners' sugar.

(note: to make them lavender-y i would put a couple tablespoons of ground up lavender and the granulated sugar in an airtight container at least over night and maybe for a couple days and then carry on with the recipe as written. minus the soy of course.)
Tags: -allergies-soy, -health-soy free
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