m (ookinete) wrote in vegancooking,
m
ookinete
vegancooking

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whyyyyy!!!/Italian Recipe

Why did they close the Soul Veg in Cleveland??? The only awesome thing that's there any more is Big Fun.

As not to make this post entirely about what Cleveland has left to offer...I give you a yummy Italian desert that my dad makes...and Giada De Laurentiis makes (this is her recipe with two alterations and it's much easier than my fathers)

1 cup powdered sugar, plus extra for garnish
3 egg replacers of your choice...i dig the flax seed
2 teaspoons vanilla extract
1 tablespoon orange zest
15 oz firm tofu...i'd go for the super fresh 'look i float in water' kind but use the box if you must...this acts as ricotta.
1/2 cup cooked short grained rice
1/3 cup toasted pine nuts
6 sheets fresh phyllo sheets or frozen, thawed
3-4oz vegan margarine

Blend 1 cup of powdered sugar, eggs, vanilla, orange zest and tofu in a blender/food processor until smooth. Stir in the rice and pine nuts. Set the mixture aside.
Preheat the oven to 375 degrees F.

Lightly butter/margarine a 9-inch glass pie dish. Lay 1 phyllo sheet over the bottom and up the sides of the dish, allowing the phyllo to hang over the sides. Brush the phyllo with the melted margarine. Top with a second sheet of phyllo dough, laying it in the opposite direction as the first phyllo sheet. Continue layering the remaining sheets of phyllo sheets, alternating after each layer and buttering each sheet. Spoon the "ricotta" mixture into the dish. Fold the overhanging phyllo dough over the top of the filling to enclose it completely. Brush completely with melted margarine.

Bake the pie until the phyllo is golden brown and the filling is set, about 35 minutes. Transfer the pan to a rack and cool completely. Sift powdered sugar over the pie and serve.
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