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From:	Bryanna (NewVeggies.vegsource.com)
Subject:	Re: Vegan Limi "jello" salad?-- try this
Date:	November 22, 2009 at 1:03 pm PST

In Reply to: Re: Vegan Limi posted by Bryanna on November 22, 2009 at 12:42 pm:

I just put this together on papoer right now--
haven't tried it. But, with the agar and the tofu
creme cheese, it should set up. Let me know if it
worked okay!

LIME CARROT MOLD
Adapted from a recipe in “The Joy of Cooking
Naturally” by Peggy Dameron and a lime salad recipe
at http://www.familyoven.com/offsite?
r_id=190041&u=http://www.recipezaar.com/134103

1 c. lime juice
2 tsp. agar powder
Zest of 1 organic lime (grated
8 oz. plain vegan cream cheese (like Tofutti or
Cream Sheese), at room temp
2 T. light organic sugar or to taste
20 oz. Can pineapple tidbits or crushed pineapple,
with juice
1 c. packed, finely shredded carrots
OPTIONAL: chopped maraschino cheeres, and or chopped
toasted pecans

Soak agar in pineapple juice for a few minutes, then
bring to a boil, turn down and simmer for about 5
minutes. Whisk in (or use a blender) the lime
zest, sugar and the tofu crème cheese, broken into
pieces. When smooth, (pour into a bowl if you used
a blender) add the pineapple and juice. Taste for
sweetness (quickly). Add carrots (and optionals, if
using) IMMEDIATELY, stir gently and pour into mold.
Refrigerate til set.

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