From PETA's Web site
www.vegcooking.com (Note: the
web designer has added metric measurements.)
- 1/2 cup (120 ml) plus 1 tbsp (15
ml) margarine, chilled
- 3 apples, peeled, cored, cut in half, and thinly
- 1/3 cup (80 ml) brown sugar
- 1/2 tsp
(3 ml) ground cinnamon
- 1/3 cup (80 ml) plus 1/4
cup (60 ml) white sugar, chilled
- 1/4 tsp (2 ml)
- 1 cup (240 ml) flour,
- 1 8-oz (240 ml) package nondairy cream
cheese (try Tofutti brand)
- 1 tbsp (15 ml) fresh lemon juice
tsp (3 ml) vanilla extract
- 1 tbsp (15 ml)
- 1/4 cup (60 ml) sliced
Preheat the oven to 400°F
(200C.) Oil a 9-inch (23 cm) springform pan.
skillet over medium heat, melt 1 tablespoon (15 ml) margarine. Toss the apples
with the brown sugar and cinnamon and sauté for 2 to 3 minutes. Drain
off and reserve the liquid.
Cream together 1/2 cup
(120 ml) margarine, 1/3 cup (80 ml) white sugar, 1/4 teaspoon (2 ml) vanilla,
and the flour. Press the crust mixture into the bottom of the springform pan.
In a food processor, blend together the
nondairy cream cheese, lemon juice, 1/2 teaspoon (3 ml) vanilla, cornstarch,
and remaining 1/4 cup (60 ml) sugar. Pour this mixture over the crust and
spread the apples on top.
Bake for 10 minutes.
Drizzle with a couple spoonfuls of the reserved apple liquid, avoiding the
edges of the pan, and continue baking for 25 minutes.
Sprinkle almonds over the top of the torte. Continue baking until
lightly browned. Cool before removing from the pan. Makes 6 to 8 servings