has anyone ever made a really good vegan cheescake? if so do you have the
recipe?

The only ones I've ever made were too firm and not very creamy.

-nancy-

http://www.cybermacro.com/Macrobioti...FU_CHeesecake/
This one works good


On Wed, 15 Dec 2004 14:58:36 -0600, "Momzilla" >
wrote:

>has anyone ever made a really good vegan cheescake? if so do you have the
>recipe?
>
>The only ones I've ever made were too firm and not very creamy.
>
> -nancy-
>

"Gary Miller" > wrote in message
...
> http://www.cybermacro.com/Macrobioti...FU_CHeesecake/
> This one works good
>
>
Mmmmm, looks very interesting.
-nancy-

"Gary Miller" > wrote in message
...
> http://www.cybermacro.com/Macrobioti...FU_CHeesecake/
> This one works good
>
>
Mmmmm, looks very interesting.
-nancy-

<snip link>
>Mmmmm, looks very interesting.
> -nancy-
>
Yes, especially the part that calls for "1 # tofu (silky or soft)".....what the
heck is "1 # tofu"?? Aceptic packages are 12.3 oz, the stuff that comes in
tubs w/water is around 15 oz and the stuff that comes fresh is around 16 oz
(well, the stuff I get locally is). Maybe it doesn't matter....;-)

In any event, here's a receipe that was posted here in 1999 courtesy of Ted
Alexander...it's similar, could switch up the firm tofu for soft to make an
even softer filling. Once I've posted this, I'm off to make a black and white
(chocolate & coconut) tart. Happy holidays,

Fritz

Lemon Tofu Cheesecake

crust:
2 C graham cracker crumbs
1/4 C maple syrup
1/2 tsp. almond extract

Preheat oven to 350 deg. F. Mix cracker crumbs, syrup and extract in bowl 'til
moistened. Pour into 9" pie plate, press evenly to form crust, bake 5 min.
Cool while preparing filling.

OR use ready made crust.

Filling:
1 lb. tofu, firm (doesn't specify silken or not)
1/2 cup sugar
1/4 tsp. almond extract
1 tablespoon tahini
1/2 tsp. salt
2 tablespoons lemon juice
1/2 tsp. lemon zest
2 tablespoons cornstarch
2 tablespoons soy milk

Dissolve cornstarch in soy milk and blend all ingredients in food processor or
blender until smooth. Pour mixture into crust and bake until top is slightly
brown, approx. 30 min. Cool and refridgerate until thoroughly chilled, about 2
hours.

For a no-bake version, omit cornstarch/soy milk mixture....texture will
resemble cream pie.

"T5NF" > wrote in message
...
> <snip link>
>>Mmmmm, looks very interesting.
>> -nancy-
>>
> Yes, especially the part that calls for "1 # tofu (silky or
> soft)".....what the
> heck is "1 # tofu"?? Aceptic packages are 12.3 oz, the stuff that comes
> in
> tubs w/water is around 15 oz and the stuff that comes fresh is around 16
> oz
> (well, the stuff I get locally is). Maybe it doesn't matter....;-)
>
> In any event, here's a receipe that was posted here in 1999 courtesy of
> Ted
> Alexander...it's similar, could switch up the firm tofu for soft to make
> an
> even softer filling. Once I've posted this, I'm off to make a black and
> white
> (chocolate & coconut) tart. Happy holidays,
>
> Fritz
>

HiYa Fritz! Good to see you again. We just have a sugar dusting of snow in
Chicago. How is the East Coast?

I adopted two shelter kittens in Sept. They're very sweet boys of a Siamese
mix. The boys are right about six months old now.
I'm still geting the new house together. I made curtains for one of the
bathrooms yesterday. They look great except they're 3 inches too short.
I'll sew on a lace hem later.

I'm entertaining my husbands family for New Years. I have to get cracking in
the kitchen. Any other recipe suggestions? How about your Black and White
Tart?

-nancy-

Nancy wrote:
>HiYa Fritz! Good to see you again. We just have a sugar dusting of snow in
>Chicago. How is the East Coast?

Nice to see you too!! Cold and clear here, we missed the snow--Virginia got
some, so did NY & New England, but so far, none for us...I like snow--my sister
just moved to Austria, so maybe next year we'll go see her during the holidays.

>I adopted two shelter kittens in Sept. They're very sweet boys of a Siamese
>mix. The boys are right about six months old now.

Awww...I'm tempted to go to a shelter as last week our nearly 15 year old dog
died, but we're holding off as it's much easier to travel when you haven't got
to worry about who's taking care of the animals...though we found a turtle
under the wheel of a parked truck awhile ago and have been taking care of
her--she hibernates from the end of october to march, so we're free to go
during winter, which is when I like to travel anyways, so it all works out!

>I'm still geting the new house together. I made curtains for one of the
>bathrooms yesterday. They look great except they're 3 inches too short.
>I'll sew on a lace hem later.

lol, the ones I made a few years ago for our bedroom are a little lopsided on
the bottom..one day I'll get around to adding some purple velvet to them
(they're made of vintage linen toile with purple tones).. luckily there's stuff
in front of the bottoms, so it's not noticeable ;-).

>I'm entertaining my husbands family for New Years. I have to get cracking in
>the kitchen. Any other recipe suggestions? How about your Black and White
>Tart?

Well, the tart is an adaptation of Peter Berleys' 'Lemon Tart with Toasted
Almond Crust' from his book, 'The Modern Vegetarian Kitchen'....the original
calls for toasting & grinding the almonds, which I don't do--I've also changed
some other ingredients a bit. Here's the lemon version which I like better
(and lemons have been on sale at Whole Foods lately)--I've included notes on
making it into the chocolate/coconut version at the bottom..this is not a super
sweet dessert, more suited to an adult palate than a childs. Let me know if
the directions don't make any sense ;-).

For the crust:
1/2 cup slivered almonds
2 tablespoons oil (I use grapeseed)
4 tablespoons maple syrup
1 C. whole wheat pastry flour (I use brown rice flour for a gluten free
version)
1/4 tsp. salt

Preheat to 350 F. Lightly grease 9" tart pan (I don't do this, it works
fine-but I bake mine in an old glass fire-king cake pan--if you're using a
proper tart tin, you'll probably need to oil it). Mix the ingredients together
(it will be a dryish mix, if you'd like, add a little more oil- it's not
necessary) and press into the bottom of the dish. If you're using a proper
metal tart pan, press the dough up the fluted sides. As I use a cake pan, I
only line the base with the crust mixture. Prick the bottom a few times with a
fork. Bake for approx 20 min., until brown. Let cool before adding filling.

For the filling:
1 14oz can of coconut milk
1 1/2 cups water
1 cup cane sugar
4 Tablespoons agar flakes (I use nearly 3 tsp. of agar powder)
1/8 tsp. turmeric (don't add more than this as it will affect the taste--it's
purely for colour)
3/4 cup freshly squeezed lemon juice
1 1/2 tablespoons lemon zest
2 tsp. vanilla extract
1/4 cup arrowroot powder

Dissolve arrowroot in 1/2 cup of water and set aside.

Mix coconut milk, 1 cup of the water, sugar, agar & turmeric into a saucepan.
Simmer until agar dissolves (usually takes between 6-8 minutes for flakes, a
little less time for powder--don't over cook or agar will lose it's strength).
Stir in the lemon juice, zest & vanilla then bring to a boil. Add the
arrowroot/water mixture and boil for one minute.

*It's important to stir throughout as you don't want the agar to clump up along
the bottom of the pan. You'll feel it thicken up when you add the arrowroot
mix.

Pour into the cooled crust and let firm up before serving.

For the Chocolate/Coconut version, omit the turmeric, lemon juice & lemon zest.
Divide all filling ingredients in half (dissolve 1/8 c. arrowroot in 1/4 c.
water, etc.). Add 1/4 cup (or more) cocoa powder to first batch, which will be
the bottom layer. Add to crust, let cool. Make top layer with remaining
ingredients. Pour on top of cooled bottom layer and decorate as you see fit--I
lay a plastic snowflake ornament on top and sprinkle cocoa powder on top...when
I take off the ornament, it leaves a white snowflake. You could also top it
with toasted coconut...or put the chocolate layer on top and sprinkle powdered
sugar on the top of the chocolate.

"T5NF" > wrote in message
...
>
>>I adopted two shelter kittens in Sept. They're very sweet boys of a
>>Siamese
>>mix. The boys are right about six months old now.
>
> Awww...I'm tempted to go to a shelter as last week our nearly 15 year old
> dog
> died, but we're holding off as it's much easier to travel when you haven't
> got
> to worry about who's taking care of the animals...

It was a good thing I took one check already made out to the shelter. My
son and I could have easily come home with four kitties.
We took the kittens visiting with us for Thanksgiving. My parents enjoyed
having the Grandkitties visit. I don't think we'll do that again. I didn't
have a good cat sitter lined up and I didn't want to cage them at the vet
for fear they'd think they were back at the shelter.
The cats did a good job of cleaning out the dust bunnies in my parents
basement. Mom is grateful.


Thanks for the tart recipe. If I can get the ^%*$%! computer to print it
out, I'll make it.
I have to take my daughter to Rat hockey now and then invade a produce
market.
-nan-

"T5NF" > wrote in message
...
> <snip link>
>>Mmmmm, looks very interesting.
>> -nancy-
>>
> Yes, especially the part that calls for "1 # tofu (silky or
> soft)".....what the
> heck is "1 # tofu"??

# = pound

"T5NF" > wrote in message
...
> <snip link>
>>Mmmmm, looks very interesting.
>> -nancy-
>>
> Yes, especially the part that calls for "1 # tofu (silky or
> soft)".....what the
> heck is "1 # tofu"??

# = pound