Summer Squash Lattice Tart
(from Martha Stewart, for the recipe we substitute soft tofu [eggs], soy cheese [gruyere] and soy milk [heavy cream] -- and we place the soy cheese and tofu mixture over the vegetables before adding the squash layers on top, it just works better for us)
Potato and Tomato Soup
(boiled potato, onion, bay leaf, herbs de provence, added to sauteed tomato in a blender and pureed)
Key Lime Cheesecake
here's the recipe (adapted from "Vegan Planet")
1 1/2 cups vegan gingersnap crumbs
1 1/4 cup plus 1 tbs of sugar (or natural sweetner)
6 tbs soy margarine, melted
12oz package firm silken tofu, drained
2 8oz packages vegan cream cheese
1/3 cup fresh key lime juice (or regular limes if you can't get the key limes)
1 tbs grated lime zest
1 tbs egg replacer
Bring ingredients to room temp. Preheat oven to 350 degrees. Lightly oil a 9-inch springform pan
In a medium sized bowl or food proccessor, combine the crumbs, 1 tbs of sugar, and the soy margarine and mix well. Transfer to the prepared pan and press the mixture against the bottom and side of pan. Bake for 5 minutes, then set aside to cool.
In a food proccessor, process the tofu and vegan cream cheese together until smooth. Add the 1 cup sugar, the lime juice, lime zest and egg replacer and process again until smooth. Pour into prepared crust and bake on the center rack until firm, about 40 minutes.
Remove from oven and let cool to room temperature, then refrigerate for several hours before serving. Remove the sides of the pan before cutting.
* we use a water bath when cooking the cheesecake, it keeps the cake from cracking on top as it cools. we use more a little more sugar and cream cheese and less tofu than the recipe calls for originally and add egg replacer...
Wednesday, August 03, 2005