I’m one of those people who get all excited over a new cookbook, make one dish from it, and then allow it to collect dust on my window sill. That’s not to say I make poor choices when I buy cookbooks, I guess I just get distracted easily! So today, I’m not getting distracted!
I’m going to share a recipe with you that I found in The Ultimate Book of Vegan Cooking.I changed it ever so slightly as I found that the original did not hold together as well. If you don’t have or like raspberries, I’m sure many other fruits would work.
Makes: One 20cm flan tin
- 200g shortcrust pastry
- 125g silken tofu
- 1/3 cup soy cream
- 1/4 cup agave syrup
- 1/2 cup ground almonds
- 3 teaspoons arrowroot
- 2 tablespoons vegan butter
- 2 cups fresh raspberries
Line a 20cm flan tine with the shortcrust pastry. Use a fork to prick the base all over and let it rest for about 30 minutes. Pre-heat the oven to 200C/400F/gas mark 6. Now put the tofu, cream, agave, ground almonds and arrowroot into a large bowl and whisk briskly until combined. Melt the butter in a pan and then pour into the mixture, stirring until everything is combined well.
Sprinkle the raspberries over the pastry evenly and then pour the tofu mixture on top. Spread it out nice and evenly so you can still see some of the raspberries on top
Bake in the pre-heated oven for 25 minutes and leave to cool for about 15 minutes.
This is lovely on its own or you could serve it with some vegan ice cream! Yum! Enjoy guys 🙂