My day off is almost over, back to work in the morning, which means I have to set my alarm when I go to bed tonight. I'll be up at 4:45AM, but these last two days I have slept until a little past seven. Sure was nice!!
I made the Pumpkin "Cheesecake" I mentioned earlier, and am very pleased, very. The recipe came from a vegetarian starter kit I ordered, free, from ChooseVeg.com, I think. It was free...um, sorry, I already said that...and had recipes in it, which is why I sent for it. So, here's the cheesecake recipe:
Pumpkin Patch "Cheesecake"
12-oz. firm silken tofu, pureed
8-oz. nondairy cream cheese(try Tofutti brand)
1C canned pumpkin
1C granulated sugar
3Tbs. flour
1/2 tsp. ground ginger
1/2tsp. nutmeg
1 1/2tsp. cinnamon
1/2tsp. salt
1/4tsp. baking soda
1 prepared graham cracker crust
Preheat the oven to 350ºF.
Puree all the ingredients(except the crust...duh, right?)in food processor. Pour the filling into the graham cracker crust and bake for 50 minutes.
Allow to cool for 30 minutes, cover with plastic wrap or the top of the pie container and refrigerate for 6 hours or overnight before eating.
Now, did I wait 6 hours?!?!? Hell, no, I didn't, I started munching as soon as it came out of the oven, of course. And don't tell me that you wouldn't have, ok? I actually followed this recipe exactly, except for one minor detail: I forgot to buy a pie crust this week, so I made my own graham cracker crust. No big deal, and it was good. Will I make this again? Probably. Most likely, in fact, it's really good.
The best part of it was that there was quite a lot of the batter left in the blender top, so I ate a lot of that, right out of the blender, lol. Yum! When there was about a quarter cup left, I did something strange, an experiment, if you will, that fortunately turned out good.
In the 'fridge, I had a little bit of Zandra's Veggie Noodle Soup, a little bit of the Mushroom and Buttermilk Stroganoff from the other night, about a tablespoonful of the mushroom mixture from last night's burrito, and about four little Brussels sprouts. Figured out where I'm going with this? Are you saying, "Eeeeuuuuuw, yuck," yet? LOL! Yup, I did, I really did...all those little bits of leftovers went right into the blender with the pumpkin mixture. Not only that, but there was half a can of the pumpkin left, so I threw that in there, too, and pureed away! Poured all that into a saucepan, stirred in some soy milk, and heated it in the top of a homemade double boiler, because it was so thick I was afraid I'd scorch it. It was excellent, so good that I've frozen the leftover soup for another time. With it I had saltines with margarine and/or chevre goat cheese. The earthy, tart flavor of the chevre was wonderful with the sweetish soup, too. Would I make it again? Well, I would if I should ever happen to have those exact leftovers in the 'fridge, lol.
Until next time, Happy Eating!
Showing posts with label cheesecake. Show all posts
Showing posts with label cheesecake. Show all posts
Friday, January 16, 2009
Friday, December 5, 2008
Vegan Fettucine Alfredo; Vegan Eggnog Cheesecake
I realized I had a couple more recipes I want to post here, here I am again. But first of all, I need to explain something, sigh, something stupid I've done...which isn't all that unusual, btw. Anyway, on the left of the blog there's a section called "Tags." When I did it, I had hoped that it would link itself automatically into my posts, but, um, nope, it didn't, and I don't know how to do it. I'm going to leave it there, tho, because it will give you some idea of what to expect to find here, even if it won't take you right to each category. Sorry about that,
This next recipe is for Fettucine Alfredo, it's vegan, and I found it on www.vegweb.com submitted by Melissa. It's incredibly good, and I was delighted with it, so, many thanks to Melissa for sharing her recipe.
Fettucine Alfredo
1Tbs. oil(whatever kind you like)
8(or more, or less{or none})mushrooms, chopped
5(or more or less)cloves of garlic, minced
1/2C coconut milk(you want the creaminess here, so I wouldn't recommend soymilk)
some vegan soy parmesan{I used quite a bit, but she said that she'd never used it.}
about 1/4tsp nutmeg(makes the recipe, don't leave out{I put it in, like she said, and don't know how it affected the recipe at all, lol}
1/2-1tsp black pepper(freshly ground is nice)
You can also add some lemon juice to the sauce, freshly squeezed is best, or garnish with lemon wedges{I didn't use any lemon, but next time I make this, and believe me, I will, I'm going to try the lemon...as well as add a little more nutmeg, just to see what happens}
Salt to taste
Directions:
Saute the mushrooms and the garlic in a pan over med-low heat, until it looks yummy. Separately, bring the coconut milk to a boil over the lowest heat possible, and as soon as it starts boiling, add the parmesan, nutmeg, pepper, lemon if you're using, and remove from heat. Mix it all together.
Add the coconut sauce to the mushrooms and garlic, and simmer onlower heat until the sauce reduces. Make sure to stir it constantly or else it will burn. Just stir until it comes to a consistency that looks like alfredo sauce, and serve immediately over fettucine noodles. I like to use black pepper fettuccine, but any kind is good. This recipe is awesome! Tastes as good as it sounds.
And yes, she's right, it's really excellent. I used plain old-fashioned egg noodles, as I had no linguine. I've never heard of black pepper fettucine, but I bet it's good, and will try to remember to look for it next time I shop.
This next one is from another blog I found, Fat Free Vegan Cooking, and I'm so ashamed to have to admit that I don't have the URL nor the owner's name. My very sincere apologies to this lady, and I hope she doesn't mind that I'm posting her recipe here, because it's an excellent recipe, and I will be making it many, many times in the future.
Vegan Eggnog Cheesecake
1(12.3oz.)pkg. extra firm light silken tofu
1(8-oz.)tub Tofutte "cream cheese"
3/4C sugar
1/2C vegan eggnog OR vanilla soymilk(I used Silk brand vanilla soymilk)
2T lemon juice
2 1/2 Tbs. brandy or rum(I'm a recovering alcoholic, so left this out.)
1/2tsp. vanilla
1/2 tsp. ground nutmeg
3Tbs.cornstarch
1 prepared graham cracker crust(the first time, I had to make it without a crust, and loved it anyway. The second time I made my own graham crust, and loved it more, lol.)
Preheat oven(I neglected to copy the temperature down, but 350ºF seemed to do quite well, altho 325ºF might be better...less chance of browning it.)
Drain tofu and put it and "cream cheese" into food processor and blend until smooth(I don't have a processor, so I used my blender, and it was fine.). Add sugar and milk, process again until sugar is dissolved, about 3 minutes. Pour into pie crust and bake in middle of oven about 55 minutes-do NOT brown(well, I did, and it tasted ok to me. Might not to you, tho.) Filling will be slightly jiggly, not set, until it has chilled.
Remove from oven, let cool, and chill, the longer, the better.
So, a couple comments here. The second time I made this, I used half the lemon juice, and a full tsp. of vanilla. The next time I make it, I'm going to use a full tablespoonful of vanilla...since I didn't add the alcohol, I need a boost of flavor. I also will add another 1/4 tsp. of nutmeg, for the same reason. All in all, tho, this is just plain wonderful, and like I said, I'm going to be making this over and over and over and over!!!!
This next recipe is for Fettucine Alfredo, it's vegan, and I found it on www.vegweb.com submitted by Melissa. It's incredibly good, and I was delighted with it, so, many thanks to Melissa for sharing her recipe.
Fettucine Alfredo
1Tbs. oil(whatever kind you like)
8(or more, or less{or none})mushrooms, chopped
5(or more or less)cloves of garlic, minced
1/2C coconut milk(you want the creaminess here, so I wouldn't recommend soymilk)
some vegan soy parmesan{I used quite a bit, but she said that she'd never used it.}
about 1/4tsp nutmeg(makes the recipe, don't leave out{I put it in, like she said, and don't know how it affected the recipe at all, lol}
1/2-1tsp black pepper(freshly ground is nice)
You can also add some lemon juice to the sauce, freshly squeezed is best, or garnish with lemon wedges{I didn't use any lemon, but next time I make this, and believe me, I will, I'm going to try the lemon...as well as add a little more nutmeg, just to see what happens}
Salt to taste
Directions:
Saute the mushrooms and the garlic in a pan over med-low heat, until it looks yummy. Separately, bring the coconut milk to a boil over the lowest heat possible, and as soon as it starts boiling, add the parmesan, nutmeg, pepper, lemon if you're using, and remove from heat. Mix it all together.
Add the coconut sauce to the mushrooms and garlic, and simmer onlower heat until the sauce reduces. Make sure to stir it constantly or else it will burn. Just stir until it comes to a consistency that looks like alfredo sauce, and serve immediately over fettucine noodles. I like to use black pepper fettuccine, but any kind is good. This recipe is awesome! Tastes as good as it sounds.
And yes, she's right, it's really excellent. I used plain old-fashioned egg noodles, as I had no linguine. I've never heard of black pepper fettucine, but I bet it's good, and will try to remember to look for it next time I shop.
This next one is from another blog I found, Fat Free Vegan Cooking, and I'm so ashamed to have to admit that I don't have the URL nor the owner's name. My very sincere apologies to this lady, and I hope she doesn't mind that I'm posting her recipe here, because it's an excellent recipe, and I will be making it many, many times in the future.
Vegan Eggnog Cheesecake
1(12.3oz.)pkg. extra firm light silken tofu
1(8-oz.)tub Tofutte "cream cheese"
3/4C sugar
1/2C vegan eggnog OR vanilla soymilk(I used Silk brand vanilla soymilk)
2T lemon juice
2 1/2 Tbs. brandy or rum(I'm a recovering alcoholic, so left this out.)
1/2tsp. vanilla
1/2 tsp. ground nutmeg
3Tbs.cornstarch
1 prepared graham cracker crust(the first time, I had to make it without a crust, and loved it anyway. The second time I made my own graham crust, and loved it more, lol.)
Preheat oven(I neglected to copy the temperature down, but 350ºF seemed to do quite well, altho 325ºF might be better...less chance of browning it.)
Drain tofu and put it and "cream cheese" into food processor and blend until smooth(I don't have a processor, so I used my blender, and it was fine.). Add sugar and milk, process again until sugar is dissolved, about 3 minutes. Pour into pie crust and bake in middle of oven about 55 minutes-do NOT brown(well, I did, and it tasted ok to me. Might not to you, tho.) Filling will be slightly jiggly, not set, until it has chilled.
Remove from oven, let cool, and chill, the longer, the better.
So, a couple comments here. The second time I made this, I used half the lemon juice, and a full tsp. of vanilla. The next time I make it, I'm going to use a full tablespoonful of vanilla...since I didn't add the alcohol, I need a boost of flavor. I also will add another 1/4 tsp. of nutmeg, for the same reason. All in all, tho, this is just plain wonderful, and like I said, I'm going to be making this over and over and over and over!!!!
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