Food for Life – Tofu Cheese Cake and Peanut Butter Carob Pie

“Plain, simple pie may serve as dessert, but when one eats two or three pieces merely to gratify an inordinate appetite, he unfits himself for the service of God.” Counsels on Diet and Foods, 333.

Recipe – Tofu Cheese Cake

2 Tablespoons unflavored Emes Kosher-Jel

½ cup pineapple juice

Blend together to dissolve gelatin.

2 Tablespoons lemon juice

¼ cup oil

½ cup honey

¾ teaspoon salt

2 Tablespoons vanilla

½ teaspoon coriander

1 pound mashed tofu

Combine in blender and blend till smooth. Fill two crumb-crust pie shells and bake at 350 degrees about 30-40 minutes, until edges are lightly browned and middle is firm. Chill until ready to serve. Top with your favorite fruit topping.

Recipe – Peanut Butter Carob Pie

1 ½ cups water

2 cups carob chips

pinch of salt

½ cup soy milk powder

1 teaspoon vanilla

½-1 cup peanut butter

Blend all ingredients, except peanut butter, until smooth (about two minutes). Add peanut butter while still blending, until mixture thickens. May add more peanut butter if needed to reach desired consistency. Pour into prepared pie shell. Freeze until ready to serve.