There's TWO of them
Jul. 12th, 2006 12:21 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
pantsheadRecipe time! Happy birthday to ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
woobat, but enjoyment to all! (I hope, at least).
A note: I call this Spinach and Tofu pie, but all of my non-tofu-loving friends make faces when I say it has tofu in it. Truth is, you can't taste the tofu.
Spinach & Tofu Pie
1 9” double pie crust, unbaked. (see below for my recipe, but use your favorite).
Pie filling:
1 pound frozen chopped spinach, defrosted
1 package tofu, firm or extra-firm, drained and crumbled or cheese-gratered
2 ½ cups grated sharp cheddar cheese (or more)
2 eggs, lightly beaten
1 ½ tsp. salt
ground black pepper
Preheat oven to 450°. Mix all filling ingredients together. Put in bottom shell of pie crust. Put on top crust, crimp, poke air holes. Bake at 450° for 10 minutes, then turn oven down to 350° and bake for 45-50 minutes. Allow to cool a bit before serving.
Pie crust:
2 c. white (all-purpose) flour
2/3 c. shortening (I use butter, slightly softened)
1 tsp salt
¼ - ½ c. cold water.
Stir the salt into the flour. Using a pastry blender, cut the butter into the flour until the bowl is full of little crumblies and no bit pieces of butter. Add water bit by bit, and use a fork to combine dough. Add more water as necessary—shouldn’t need more than about ½ cup. When dough mostly sticks together, press it together by hand and then divide in half. Roll out each half on a floured surface. You should have no trouble making 2 circles big enough to fill the pan and overlap the edges—the dough should be about 1/8” thick. Fold in half to lift into pie pan.
Not so vegetarian friendly, but a nice cool summer salad. (If someone knows how to use agar-agar in place of gelatin, could you tell me?)
Grapefruit and Almond Gelatin Salad
2 packets unflavored gelatin
1 cup sugar
1 15 ounce can grapefruit segments in juice (or light syrup, but reduce the sugar a bit)
1 8 ounce can crushed pineapple in juice
¼ c. blanched slivered almonds
zest and juice of one lemon
1 c. cold water
¾ c. boiling water
Soak gelatin in cold water, then dissolve by adding the boiling water. Add sugar and dissolve. Add all other ingredients. Do not drain the fruit—pour the juice right in. You’ll want to go through the grapefruit segments carefully, because they frequently have seeds and tough bits of skin attached. Break them up into bite-sized pieces while you’re at it. Pour the mixture into a ring mold (if you have one, otherwise a bowl is dandy). Chill for several hours until firm, then invert onto a plate for fancy serving. Or eat it right out of the bowl.
EDIT: lj markup changed so that the second link actually shows you the second recipe. D'oh!
woobat, but enjoyment to all! (I hope, at least).A note: I call this Spinach and Tofu pie, but all of my non-tofu-loving friends make faces when I say it has tofu in it. Truth is, you can't taste the tofu.
Spinach & Tofu Pie
1 9” double pie crust, unbaked. (see below for my recipe, but use your favorite).
Pie filling:
1 pound frozen chopped spinach, defrosted
1 package tofu, firm or extra-firm, drained and crumbled or cheese-gratered
2 ½ cups grated sharp cheddar cheese (or more)
2 eggs, lightly beaten
1 ½ tsp. salt
ground black pepper
Preheat oven to 450°. Mix all filling ingredients together. Put in bottom shell of pie crust. Put on top crust, crimp, poke air holes. Bake at 450° for 10 minutes, then turn oven down to 350° and bake for 45-50 minutes. Allow to cool a bit before serving.
Pie crust:
2 c. white (all-purpose) flour
2/3 c. shortening (I use butter, slightly softened)
1 tsp salt
¼ - ½ c. cold water.
Stir the salt into the flour. Using a pastry blender, cut the butter into the flour until the bowl is full of little crumblies and no bit pieces of butter. Add water bit by bit, and use a fork to combine dough. Add more water as necessary—shouldn’t need more than about ½ cup. When dough mostly sticks together, press it together by hand and then divide in half. Roll out each half on a floured surface. You should have no trouble making 2 circles big enough to fill the pan and overlap the edges—the dough should be about 1/8” thick. Fold in half to lift into pie pan.
Not so vegetarian friendly, but a nice cool summer salad. (If someone knows how to use agar-agar in place of gelatin, could you tell me?)
Grapefruit and Almond Gelatin Salad
2 packets unflavored gelatin
1 cup sugar
1 15 ounce can grapefruit segments in juice (or light syrup, but reduce the sugar a bit)
1 8 ounce can crushed pineapple in juice
¼ c. blanched slivered almonds
zest and juice of one lemon
1 c. cold water
¾ c. boiling water
Soak gelatin in cold water, then dissolve by adding the boiling water. Add sugar and dissolve. Add all other ingredients. Do not drain the fruit—pour the juice right in. You’ll want to go through the grapefruit segments carefully, because they frequently have seeds and tough bits of skin attached. Break them up into bite-sized pieces while you’re at it. Pour the mixture into a ring mold (if you have one, otherwise a bowl is dandy). Chill for several hours until firm, then invert onto a plate for fancy serving. Or eat it right out of the bowl.
EDIT: lj markup changed so that the second link actually shows you the second recipe. D'oh!
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
no subject
Date: 2006-07-12 01:01 pm (UTC)no subject
Date: 2006-07-12 07:19 pm (UTC)Also, second recipe is now visible if you click the link!
no subject
Date: 2006-07-13 02:42 pm (UTC)It seems to think that 1 cup fruit juice to 1 T agar flakes or 1 tsp agar powder is the way to go. More details on the link but it seems to say boil the water or juice, and the mix in the powder flakes.
I also saw lots of references to a website called Vegan Essentials. They sell a vegan gelatin. http://www.veganessentials.com/catalog/liebers-unflavored-jel.htm
I've got a recipe similiar to your mold, only it's made in a loaf pan but it calls for sparkling wine or champagne to be added as well. The little bubbles make it sparkle almost.
no subject
Date: 2006-07-15 03:38 am (UTC)Little bubbles!
suspiciously familiar
Date: 2006-07-14 03:14 pm (UTC)you've succeeded in making me hungry.
Re: I'm a big jerk...
Date: 2006-07-15 03:39 am (UTC)It is not a great 95-in-the-shade recipe, I will admit. But much appreciated nonetheless!