Archive for November, 2010

Vegan Butterscotch Cheesecake

Vegan Butterscotch Cheesecake

Vegan Butterscotch Cheesecake

I hope everyone had a wonderful Thanksgiving and was able to spend time with their families. I had a great time at my sister’s house, with a feast fit for 2 vegans, 6 vegetarians, and 4 meat-eaters. For Thanksgiving dessert, I made this vegan cheesecake recipe that I found on Alicia Silverstone’s website, The Kind Life. Originally a pumpkin cheesecake recipe, I adapted it to suit my butterscotch craving. Of course, you can make your own pie crust if you want, but I didn’t have the time so I bought a delicious pre-made Arrowhead Mills graham cracker pie crust. Here is the cheesecake recipe with my alterations:

Ingredients:

  • 1 package silken tofu (roughly 14 oz.)
  • 8 oz. Tofutti vegan cream cheese
  • 1 package vegan butterscotch chips (I found that Food Lion and Lowe’s Foods brand butterscotch chips are vegan, but Nestle’s are not, so double check the package)
  • 1/4 cup agave nectar
  • dash ground nutmeg
  • dash ground cinnamon

Instructions:

  • Puree all ingredients in food processor until very smooth, about 3-5 minutes.
  • Pour into crust and bake at 350 F for 50 minutes.
  • Chill completely in refrigerator at least 3 hours, up to overnight.

This is a fantastic dessert, and pretty simple if you go with the pre-made crust. It doesn’t have the exact consistency of cheesecake; I would say it’s more like if cheesecake and flan had a baby. Yum!

Vegan Whiskey Chicken

Whiskey Chicken

Vegan Whiskey Chicken over Jasmine Rice, with Roasted Veggies and a Side Salad

Last night I watched the 1986 movie Zandalee, in which a crazy-haired Nicolas Cage plays an artist living in New Orleans. Along with some disturbing images of Cage’s facial hair which I can never un-see, the movie left me with a strong desire to try bourbon chicken. Tonight, I went to my parents’ house to try my hand at veganizing the dish, and since their bottle of Wild Turkey was nowhere to be found (I have only myself to blame), I used Jack Daniels instead. The meal was really very easy to throw together, and it received rave reviews not only from my veggie parents, but also my carnivorous boyfriend. I think this will be a great turkey substitute for Thanksgiving, and the whiskey is sort of like tryptophan, right?

You can probably use any kind of faux meat you’d like, but I prefer Gardein seven grain crispy tenders because they’re pre-breaded, and I wanted that extra texture for the sauce to cling to. This recipe serves about four people.

Ingredients:

  • 2 packages Gardein Seven Grain Crispy Tenders (or any other faux chicken you like)

For sauce:

  • 2 tbsp olive oil
  • 1 clove garlic, minced
  • 1/4 onion, chopped
  • 1/4 tsp ginger
  • 1 cup dark brown sugar
  • 1/4 cup Jack Daniels whiskey
  • 1/4 cup low sodium soy sauce
  • 1/4 cup plain applesauce
  • 1 tbsp cornstarch
  • 2 tbsp ketchup
  • 1/4 cup maple syrup
  • 1/2 cup vegetable broth

Directions:

Preheat oven to 430 degrees. Bake Gardein tenders on a cookie sheet for 20 minutes, flipping halfway through.

Meanwhile, start a pot of jasmine rice. I used half vegetable broth, half water to cook my rice and I think it came out nicely.

Next, heat olive oil in a large frying pan over medium heat. Add onion and garlic and saute for just a couple minutes. Next, add the rest of the sauce ingredients and stir to mix well. When the sauce starts to boil, turn it to low heat and let simmer for about 5 minutes. The sauce will reduce and form a nice thick texture.

Take the Gardein out of the oven, and transfer the tenders into the sauce. You want to cover the tenders with the sauce so you may have to stir it around a little. Let the Gardein soak up the sauce for about 5 more minutes, serve over rice, and enjoy!

Vegan Sour Cream Waffles

Vegan Sour Cream Waffles

Vegan Sour Cream Waffles with Earth Balance and Maple Syrup

Ingredients:

  • 2 cups Bisquick
  • 1/2 cup Tofutti Vegan Sour Cream
  • 3/4 cup non-dairy milk
  • dash cinnamon
  • dash vanilla extract
  • 1 tbsp ground flax seed + 1 tbsp water, mixed

Directions:

Combine all ingredients in medium bowl. Mix well and pour onto hot waffle iron. Bake until golden brown and top with vegan butter and maple syrup.

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