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by popular (?) demand... here's my favorite recipe for vegan cheesecake. share your own vegetarian or vegan recipes here!
1 1/2 c vegan graham cracker crumbs 1/3 c soy margarine, melted 1 c plus 1 tbsp sugar or natural sweetener two 12-ox packages firm silken tofu, drained one 8-oz package of vegan cream cheese (or half cream cheese/half vegan sour cream) 1 tsp pure vanilla extract 1/2 c fruit-sweetened strawberry spread 1 tbsp water, fruit juice or liqueur 2 to 3 cops fresh strawberries, hulled - for decoration bring ingredients to room temperature. preheat the oven to 350 degrees F. lightly oil a 9" spring form pan in a medium-size bowl or food processor, combine crumbs, soy margarine, and the 1 tbsp sugar until well blended. transfer to the prepared pan and press the mixture into the bottom and side of the pan. bake for 5 minutes, then set aside to cool. in a food processor, process the tofu and vegan cream cheese until smooth. add the 1 c sugar and the vanill and process again until smooth. pour into the prepared crust and bake on the center oven rack until firm, about 40 minutes. turn the oven off and leave the cheesecake inside for 30 minutes. remove from the oven and let cool to room temperature, then refrigerate for several hours (i like to let it sit in the fridge one day after the topping has been put on) while the cake is chilling, combine the strawberry spread and water in a small saucepan over medium heat, stirring until smooth. set aside to cool. once the cake is chilled, slice the strawberries if they are large or vary greatly in size, or leave whole if they are small and uniform in size. remove the sides of the plan. arrange the strawberries on top of the cheesecake and brush with the strawberry glaze. now i want some, dangit! (btw, i'm trying to put together what i believe might be the first-ever Jaegermeister Cheesecake - i'll report on the results!) | |
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Thankyou! ... I'll be baking this weekend by the looks of it
(I don't know what graham crackers are yet so I'll substitute digestive biscuits) | |
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Thanks | |
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Reincarnate said: digestive biscuits
sounds a little ueber-healthy - i don't know if we have those here... let me know how it turns out! | |
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Dewrede said: Thanks
you're welcome, dahling! | |
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Reincarnate said: Thankyou! ... I'll be baking this weekend by the looks of it
(I don't know what graham crackers are yet so I'll substitute digestive biscuits) don't forget to post your favorite veg recipe! | |
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IrresistibleB1tch said: Reincarnate said: digestive biscuits
sounds a little ueber-healthy - i don't know if we have those here... let me know how it turns out! ... no, they're just plain cookies | |
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IrresistibleB1tch said: Reincarnate said: Thankyou! ... I'll be baking this weekend by the looks of it
(I don't know what graham crackers are yet so I'll substitute digestive biscuits) don't forget to post your favorite veg recipe! I'm not a great cook. My idea of cooking is to take a slab of tofu, marinate it in soy sauce and then put it on the George Forman. I do make good soups though, but all I do is throw my veg in a pot, add some Swiss Vegetable Bouillon (which I swear is the best vegetable stock for soups) and cook, sometimes adding quick-cook lentils. I would love to be a better cook, but I haven't really got the patience. ... I will make the cheesecake though. I'm always on the lookout for good puds! [Edited 1/4/06 14:27pm] | |
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Reincarnate said: IrresistibleB1tch said: sounds a little ueber-healthy - i don't know if we have those here... let me know how it turns out! ... no, they're just plain cookies that looks like it might work! they look to me like butter cookies, like the ones they use for Prinzenrolle in Germany (that chocolate filling is sooooo not vegan ) | |
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So could i do this with normal cheese (with vegetarian rennet) ?
Or should i buy this ? I've never seen it in shops here | |
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Dewrede said: So could i do this with normal cheese (with vegetarian rennet) ?
Or should i buy this ? I've never seen it in shops here i use the Tofutti cream cheese, but if you can't get it over there, you may have to settle for the other stuff... ask your health food store, they may be able to order it for you (come to think of it - i'm not sure if your veg or vegan...) | |
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I'm vegetarian
But i only eat cheese with vegetarian rennet (instead of the rennet made from a calf's stomach) [Edited 1/4/06 16:40pm] | |
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Dewrede said: I'm vegetarian
But i only eat cheese with vegetarian rennet (instead of the rennet made from a calf's stomach) [Edited 1/4/06 16:40pm] i suppose i could ship you some vegan cream cheese, but i can't guarantee it'll arrive in an edible state! | |
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Does it taste anything like real cheese ? Do you think the rest would fit with the taste of real cheese ? | |
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Cheesecake! RIP, mom. I will forever miss and love you. | |
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Dewrede said: Does it taste anything like real cheese ? Do you think the rest would fit with the taste of real cheese ? a semi-veg friend of mine just told me she loves the vegan cream cheese, as does her meat-eating husband... so it's got to be good! i think this recipe would work with any non-vegan ingredients - it's pretty basic in that respect. give it a shot and let me know what you think! hey, i'm still waiting for other recipes! | |
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psychodelicide said: Cheesecake!
good stuff! | |
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IrresistibleB1tch said: psychodelicide said: Cheesecake!
good stuff! Agreed, I it! RIP, mom. I will forever miss and love you. | |
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IrresistibleB1tch said: Dewrede said: Does it taste anything like real cheese ? Do you think the rest would fit with the taste of real cheese ? a semi-veg friend of mine just told me she loves the vegan cream cheese, as does her meat-eating husband... so it's got to be good! i think this recipe would work with any non-vegan ingredients - it's pretty basic in that respect. give it a shot and let me know what you think! hey, i'm still waiting for other recipes! ok , thanks [Edited 1/4/06 19:07pm] | |
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Some Indonesian recipe a friend tought me ;
2/3 Onions 2/3 Garlic Cloves Ketjap (sweet Soy sauce) Tamarinde Paste (one big block) 325 gram Soy Carrots , Green Beans , Leaks (optional) (approx 500 grams of vegetables) Red Pepper Hot curry Bami (don't know the English word) Sunflower or other oil Cut soy in blocks and stir fry in oil until golden brown , add salt , red pepper and hot curry , set apart Stir fry onions and garlic add a little Ketjap and red pepper Meanwhile precook vegetables for about 20 minutes Desolve small block of tamarinde (square piece of about 2 by 2 cm) in 1/2 liter of water) Add to onions and garlic Cook til water's almost gone Add Soy , stir fry for about 4 minutes Add vegetables , a pinch of salt and some Hot Curry Cook about 300 grams of Bami and I'd never tasted tamarinde before cooking this, btw , it's quite a distinct taste , sweet and sour Oh , and easy on the Ketjap ! [Edited 1/4/06 19:35pm] | |
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Dewrede said: Some Indonesian recipe a friend tought me ;
2/3 Onions 2/3 Garlic Cloves Ketjap (sweet Soy sauce) Tamarinde Paste (one big block) 325 gram Soy Carrots , Green Beans , Leaks (optional) (approx 500 grams of vegetables) Red Pepper Hot curry Bami (don't know the English word) Sunflower or other oil Cut soy in blocks and stir fry in oil until golden brown , add salt , red pepper and hot curry , set apart Stir fry onions and garlic add a little Ketjap and red pepper Meanwhile precook vegetables for about 20 minutes Desolve small block of tamarinde (square piece of about 2 by 2 cm) in 1/2 liter of water) Add to onions and garlic Cook til water's almost gone Add Soy , stir fry for about 4 minutes Add vegetables , a pinch of and some Hot Curry Cook about 300 grams of Bami and [Edited 1/4/06 19:24pm] [Edited 1/4/06 19:25pm] Wow - how cool is this? "Bami" is a type of fried noodle. You can also use rice (fried or steamed). After you've made Dewrede's recipe -- serve it on fried noodles or rice! This sounds excellent and Indonesian is my favorite exotic dish to cook!!!! And I too am also vegetarian... | |
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Glad it sounds nice to you
I really like Indonesian food too (vegetarian) I meant Tamarind (without the e) and to dissolve it in boiling water And actually i didn't mean bami but just plain noodles , but i reckon you can use fried noodles too This dish originally contains prawn sambal , btw , but i don't eat fish (sambal is mashed red pepper) Oh , and don't cook the leaks for 20 minutes (it'll get all mushy ) stir fry when almost done [Edited 1/4/06 20:54pm] | |
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You might want to add Seroendeng
(coconut with peanuts) | |
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Dewrede said: Some Indonesian recipe a friend tought me ;
2/3 Onions 2/3 Garlic Cloves Ketjap (sweet Soy sauce) Tamarinde Paste (one big block) 325 gram Soy Carrots , Green Beans , Leaks (optional) (approx 500 grams of vegetables) Red Pepper Hot curry Bami (don't know the English word) Sunflower or other oil Cut soy in blocks and stir fry in oil until golden brown , add salt , red pepper and hot curry , set apart Stir fry onions and garlic add a little Ketjap and red pepper Meanwhile precook vegetables for about 20 minutes Desolve small block of tamarinde (square piece of about 2 by 2 cm) in 1/2 liter of water) Add to onions and garlic Cook til water's almost gone Add Soy , stir fry for about 4 minutes Add vegetables , a pinch of salt and some Hot Curry Cook about 300 grams of Bami and I'd never tasted tamarinde before cooking this, btw , it's quite a distinct taste , sweet and sour Oh , and easy on the Ketjap ! [Edited 1/4/06 19:35pm] thanks! | |
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You're welcome , hope you'll like it
Btw , in fact you could use any vegetable you like , Sugasnaps and Chinese Cabbabage (stir fry for a short while) too , fe [Edited 1/5/06 4:16am] | |
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Oh , it's called Tumis
(originally made with trassi which is a red chili pepper and prawn paste) [Edited 1/5/06 7:49am] | |
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SAUTEED TOFU IN CURRIED ROUX SAUCE
One of my favorite quickie winter recipes: You need: A package of tofu (ideally extra firm) Curry powder Flour Milk Butter Sesame or Wok Oil (plain ol' vegetable oil will work just as well) Black Pepper Rice (preferably basmati, but it doesn't matter) 1. Drain the tofu and cut it into cubes. 2. Sautee the tofu in wok/sesame oil, adding black pepper to the tofu at the same time, until the tofu gets nice and golden brown. (when you add the black pepper to the tofu at this stage - especially if you're using ground black pepper - it will 'embed' itself in the tofu cubes and add to the flavor and texture). 3. Heat up a roux with the flour, milk and butter. (everyone has their favorite combination for a good roux - if anyone knows how to make a vegan roux, let me know). 4. Sprinkle curry powder into the roux (measure based on your taste). 5. Stir the tofu cubes into the roux, along with any additional veggies you'd like to add. 6. Let roux simmer on low heat while you prepare the rice. When the rice is ready, serve the roux over the rice and enjoy. | |
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Anxiety said: SAUTEED TOFU IN CURRIED ROUX SAUCE
One of my favorite quickie winter recipes: You need: A package of tofu (ideally extra firm) Curry powder Flour Milk Butter Sesame or Wok Oil (plain ol' vegetable oil will work just as well) Black Pepper Rice (preferably basmati, but it doesn't matter) 1. Drain the tofu and cut it into cubes. 2. Sautee the tofu in wok/sesame oil, adding black pepper to the tofu at the same time, until the tofu gets nice and golden brown. (when you add the black pepper to the tofu at this stage - especially if you're using ground black pepper - it will 'embed' itself in the tofu cubes and add to the flavor and texture). 3. Heat up a roux with the flour, milk and butter. (everyone has their favorite combination for a good roux - if anyone knows how to make a vegan roux, let me know). 4. Sprinkle curry powder into the roux (measure based on your taste). 5. Stir the tofu cubes into the roux, along with any additional veggies you'd like to add. 6. Let roux simmer on low heat while you prepare the rice. When the rice is ready, serve the roux over the rice and enjoy. sounds great! on the vegan roux - i'd just replace the milk with unsweetened soy milk and the butter with vegan margarine (i love Earth Balance). again... | |
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Anxiety said: SAUTEED TOFU IN CURRIED ROUX SAUCE
One of my favorite quickie winter recipes: You need: A package of tofu (ideally extra firm) Curry powder Flour Milk Butter Sesame or Wok Oil (plain ol' vegetable oil will work just as well) Black Pepper Rice (preferably basmati, but it doesn't matter) 1. Drain the tofu and cut it into cubes. 2. Sautee the tofu in wok/sesame oil, adding black pepper to the tofu at the same time, until the tofu gets nice and golden brown. (when you add the black pepper to the tofu at this stage - especially if you're using ground black pepper - it will 'embed' itself in the tofu cubes and add to the flavor and texture). 3. Heat up a roux with the flour, milk and butter. (everyone has their favorite combination for a good roux - if anyone knows how to make a vegan roux, let me know). 4. Sprinkle curry powder into the roux (measure based on your taste). 5. Stir the tofu cubes into the roux, along with any additional veggies you'd like to add. 6. Let roux simmer on low heat while you prepare the rice. When the rice is ready, serve the roux over the rice and enjoy. sounds nice | |
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IrresistibleB1tch said: on the vegan roux - i'd just replace the milk with unsweetened soy milk and the butter with vegan margarine (i love Earth Balance). again... thanks! i've never been sure about how successful soy milk is as a substitute in cooking...i'll try it! and i'll have to look for the vegan margarine. i know it won't be at my local jewel and it's probably not available at trader joe's...i'll have to hunt down a nearby whole foods. | |
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