Lemon Ice Box Pie

OH MY GOD. No, seriously. This is what I had for dinner tonight. And then I had seconds. It’s tart and sweet and cold and delicious and you can bet your sweet ass I’m going to be making this recipe again. In fact, if you choose to make one, and only one of my recipes I post here, please make this one. I promise you it’s worth it. A perfect treat for a hot summers day. Or any day, really.

Lemon Ice Box Pie

Crust:

1 ½ cups crumbled vanilla wafer cookies (see recipe in revious post)

¼ cup margarine

Filling:

1 package tofutti cream cheese

1 oz can sweetened condensed soy milk

1 6-oz frozen lemonade concentrate, thawed

1 box soywhip, beaten until fluffy

For the pie:

Mix the cookie crumbs and margarine and press onto the bottom and sides of a 9” pie pan

and chill. Beat tofutti cream cheese until fluffy, and gradually beat in condensed soy milk and frozen lemonade. Beat in the whipped topping. Pour into pie pan and place in fridge, let sit for 3- 4 hours or until set. Top with more whipped topping if you like.

I can’t tell if I’m giggling because this is like sunshine in my mouth, or because I get to say “box pie.” You decide.

Vegan Buttermilk Hoe Cakes

 
Vegan Buttermilk Hoe Cakes

Sunday. In mine and Lindsey’s house that means pancake day. Really, what is better than sleeping in, rolling out of bed, and munching on fresh pancakes and maple syrup? So, in the spirit of this cooking project, I opened up the WSCC to page 15 and made the “buttermilk pancakes,” which are really more of a hoe cake, since they have cornmeal in them. Apparently hoe cakes are called such because they were originally made on the blade of a hoe over a campfire. So, there’s your history lesson for the day.

Egg replacer for 2 eggs (I use bobs red mill egg replacer for pancakes)

¼ cup vegetable oil

2 cups vanilla soymilk

2 tbs lemon juice

1 tablespoon sugar

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 ½ cups all purpose flour

¾ cup self rising cornmeal (or ¾ cups cornmeal plus ¾ tbs. baking powder and a pinch of salt)

Mix soymilk and lemon juice and let sit for 10 minutes to curdle. Mix egg replacer and vegetable oil, add soymilk and mix. Mix the rest of the ingredients in order until you have a smooth batter. Pour ¼ cup of batter for each pancake onto a slightly greased griddle. Turn when top is covered with bubbles and cook the other side until golden brown. Serve with syrup or jam. Enjoy your hoe cakes. ;)