I Need Cheesecake

I am on a desperate hunt for an exceptional - not just decent - vegan cheesecake.

Could it be as simple as substituting blocks of Tofutti cream cheese and sour cream for Philadelphia and Breakstone's and using Ener-G egg replacer for those salmonella bombs formerly known as eggs?

It could be, and with the week I've had, I am tempted to comfort eat my way through a cheesecake.

Mini Key Lime Pies

These were oh-so-good. If you are expecting some unnaturally green plasticky pie, this is not it. Try a lime gelatin pie for that. :p

Mini Key Lime Pies

makes 6

Ingredients

• 1/2 package silken tofu
• 2 T agave nectar
• 1 T arrowroot powder
• 3 T Key Lime Juice


• 6 mini graham cracker crusts, prepared or homemade
  


• Turbinado sugar (for garnish)
  
• Lime (for garnish)
  

Directions:

1. Preheat oven to 375.


2. Place the 6 mini graham cracker crusts on a cookie sheet or jelly roll pan.
   


3. Place the tofu and agave nectar in a bowl. Whisk together well.*See Notes below.
   


4. Add the key lime juice and continue to whisk briskly.


5. Add the arrowroot powder (or tapioca starch) and stir until well mixed.


6. Pour the mixture into the prepared crusts.


7. Bake for 25 minutes. Take out and let cool on a rack, then chill for at least 2 hours.


8. Sprinkle the top with turbinado sugar and slices of lime.


9. Eat and faint from joy.
   

Notes:

• This is the first time I've made any sort of dessert with silken tofu, so I am still getting a feel for it.


• They were very tasty, but I think that I did not whisk well enough, because the texture wasn't the perfectly smooth and creamy custard of the non-vegan Key Lime Pie. It was a bit grainy, which I think I could overcome by whisking more, or even using an electric mixer.
  


• The flavor was wonderful- sweet and tart, no hint of "tofu-ness" which puts a lot of people off desserts with silken tofu. The key lime flavor really bursts forward in this recipe.
  


• If you would like a full-sized, 9-inch pie, double the filling recipe and add 10-15 minutes' baking time.
  

Day 52: A Touch of Autumn

It's been cool and rainy here lately. This morning especially, I got a hint of fall on the breeze, and even though I know it's only temporary, I thought I'd celebrate this autumnal mood with apples. I'm also down to the scraping the barrel of the fridge and pantry. I really need to get to the grocery store soon, but I love those days when I have to take stock of what I've got in hand and see what I can whip up. Honestly, I've made some of the best meals that way.

Today it was individual apple crisps. The girls said that I need to make those again, so next time I'll have a photo. Also, bear in mind, I was tossing things together as I went, so my measurements this time are inexact.

Maple- Brown sugar Apple Crisps

Ingredients:

• 2 apples - I used 1 Granny Smith and 1 Jonamac. With my apple pies I like a mixture of sweet and tart apples. These make a nice combination.
• 2 T pure maple syrup
• 3 T brown sugar


• 1/2 cup walnuts
• 1/4 cup oats
• 1/4 cup brown sugar
• 2 T wheat germ
• vegan margarine (or butter if you're not a vegan)

Directions:

1. Preheat oven to 375 degrees.


2. Peel and slice the apples into very thin slices.


3. Place into a bowl and drizzle with maple syrup.


4. Add the brown sugar and stir well. Taste to adjust. You may like it sweeter or more mapley.


5. Put the mixture into greased ramekins. This made enough for three.


6. In a food processor, pulse the walnuts until coarsely ground.


7. Add the oats and pulse again until the mixture resembles bread crumbs.


8. Dump this mixture into the same bowl that held the apple mixture. The bowl should still have some of the maple syrup/brown sugar mixture in it. Stir well to mix in all the syrup.
   


9. Add about 1/4 cup of brown sugar (I usually add it in tablespoon increments and taste as I go) and mix well. I like to add a tablespoon or two of wheat germ too.


10. Cut in about 2 T of butter or vegan margarine. (I like Earth Balance) and work with your hands or a pasty cutter until the mixture resembles coarse crumbs.


11. Divide between the three ramekins, packing down the crumb topping firmly.


12. Bake in a 375 oven for 25 minutes or until it's bubbling nicely around the edges.


13. Take out and let cool on a rack for a bit and then serve warm topped with vanilla ice cream.