The recipes in it are all very old school (what with being from the 80s and all) and tend to be not very exciting, but they're well researched, have a tendancy to work as they should and I know several others who feel the same way about it.
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The recipes in it are all very old school (what with being from the 80s and all) and tend to be not very exciting, but they're well researched, have a tendancy to work as they should and I know several others who feel the same way about it.
More chocolate, need more chocolate. A layer of chocolate fudge on the top of a chocolate cheesecake is also recomended :)Quote:
cherry
Mmmm.
I have :
Sinfully Vegan by Lois Dierterly
Now, some of the recipes are total flops, but we did this one last thanksgiving and HOLY SH*T it was sooooo good. I am a cheesecake nut so it better be real BAD, rich, fat, creamy, all the good stuff. I would make this more often but it was really expensive with all the tofutti cream cheeses..
so here you go:
New York-Style Cheesecake
oven 375 coat one 9 inch springform pan with oil
Crust-(I didnt make the crust and I think that the one in the other recipe sounds better)
1/2 C maple syrup
1/4 C canola oil
1 3/4 C whole wheat flour
1/2 t vanilla
(this is more like a pie crust and I would prefer a graham craker crust, Ive heard health valley makes a vegan one)
Blend all in a food processor or hand mix ina bowl. Press into pan prick with a fork and bake for 10 min. Reduce oven to 350 and set crust aside
Filling-(this is where it gets good)
4 8oz containers soy cream cheese
1 box (12 ounces) firm silken tofu
1 C granulated sugar
1 t vanilla
1/3 C unbleached white flour
(I think that you could add lemon extract? for the lemon flavor, and for the top make a lemon juice, sugar, cornstarch or agar agar and lemon zest, lime might be good too, syrup like topping)
Blend cream cheese and tofu in a food processor until smooth, add sugar, and blend again. Add flour and vanilla blend again. Pour into crust. Place on top rack of oven. place a shallow pan filled with water on the bottom rack of oven.
Bake for 50 minutes.
There is a topping for this but I really dont think it sounds good at all. You can always do whatever kinda topping you want.
not fair!!!!!!
i've got that book too - true some are flops - but haven't tried the cheesecake because i can't get vegan cream cheese here! :(
have you tried the jelly donuts? i wanted to try them in the weekend, but bit nervous with that book - some of the recipes are REALLY dodgy.
Okay, I have that book too and have only made one recipe. Please tell me which are flops so I don't waste time making them. Please?!? :)
I also have that book and haven't tried anything from it yet, so I'd also appreciate knowing which recipes not to try :)
ok, heres the flops - cherry, cherry not contrary cake has a weird taste (maybe the chickpea flour?), choc chip cookies are just gross, no wet ingredients and fluffy mint frosting is like glue.
i've read that maybe there are a few kinks in the recipes that can be ironed out, but i've got lots of other books that have better recipes that i can rely on, so i'm not really willing to go through any more stuff-ups.
i can honestly recommend 'The Artful Vegan' - Tucker, which has an awesome german choc cake recipe (lot of the recipes look like heaps of work, but they break down into smaller parts and you don't have to do all of it because those recipes stand alone as well). i can also recommend 'Everyday Vegan' - Burton, the more-ish brownies are the best i've ever tasted, honestly, i ended up making them four times in a fortnight!
Nice book, but I wouldn't recomend it for anyone outside the US who wants a recipe book they can just pick off the shelf and follow instructions. Tucker is passionate about using local fresh organic ingrediants, which I can definately understand, but this makes it a lot harder for people who don't have access to these to make most of the recipes. I like food and it is a good book from what I can tell, but I haven't been able to sample many of their recipes the way they were meant to be made, only my semi educated adaptations.Quote:
flojo
but i ordered this in from the US and i'm in Australia, and haven't had a problem at all! you really just need an asian mini-mart/deli and fresh ingredients. also, a wholesale place that sells spices/flours/dried fruit/nuts etc is great - we've got one of those up the road too. so i suppose it wouldn't be a good book if you weren't near any of those places.
I live in one of the cities in the UK with a large asian population and I hafta say, these places don't really exist ;)Quote:
flojo
I have a chinese supermarket close to me, but it's just as crappy and tacky as a normal supermarket. Rows upon rows of ready made sauces. The fact they are imported and don't have english writting on doesn't impress me, nor does it a malaysian girl I know, who thinks it must be a front for a money launderying business! They have a few things I can't get elsewhere, but it's definately not a deli.
Thanks for the replies! :)
oh well! suppose the book isn't for everyone then! it works great for me. i'll consider myself lucky to have a gread mini-mart nearby and access to the other ingredients. cheers for your info :)
Arrgghhh. I was so excited about the brownies because I have the Everyday Vegan book. Except it's by Atchison, not Burton! No brownies. :(Quote:
flojo
Have you ever bought a recipe book because you really like the looks of what's on the front cover, only to find that there isn't a recipe for the thing on the front, which was probably just a non vegan library shot the publisher used?! I have :(
Tonight I went to a vegetarian restaurant and had a vegan blueberry cheesecake for dessert :D
It's main ingredient was tofu, (not vegan cream cheese) and it was okay, though a little lacking in flavour compared to what I remember dairy cheesecake to taste like.
yep! 'sinfully vegan' - has the most gorgeous choc cake with strawberries on the front, but if i'm not wrong its not actually in the book! (maybe i just can't figure out which one it is?)Quote:
Mr Flibble
flo :)
I've got that book too, and was annoyed that I couldn't find the cover recipe inside. No reference to it at all, in fact :( .
Here's another cheesecake recipe. I have made it myself and it's very tasty.
Base:
8oz/200g digestive biscuit crumbs
3oz/75g vegan margarine
Topping:
10oz/250g tofu, soft textured if possible
2oz/50g vegan margarine
1 1/2 tsp gelozone or other vegan gelatine replacement
5fl.oz/125ml soya milk
finely grated zest of 2 lemons
2oz/50g caster sugar
a few drops of natural vanilla flavouring to taste
Melt the margarine for the base and mix it thoroughly into the biscuit crumbs. Press this mixture into a 9in/22cm flan case (or anything else that's similar) and leave to cool and set.
Melt the margarine for the topping. Disolve gelozone in the cold milk and then stir mixture into the melted margarine, heat until boiling point then blend this with all the reamining ingredients except the fruit. The mixture should be really smooth and creamy.
Spread the tofu mixture over the cooled base and chill for a few hours.
yay! thats exactly what i was looking for! i was trying to make one pretty much with those exact ingredients :)Quote:
Spiral
thank you - i'm so happy now :D can't wait to get home from work and make it!
do you think i could use the same quantity of Agar as you did with the vegan gelatine?
flo
sorry - when you say fruit, do you just mean the lemon? or do you think it is possible to add other fruit, say strawberries, and still have the mixture set hard enough?Quote:
Spiral
flo :)
Spiral, you are amazing!!! this was the most wonderful cheesecake! thank you sooooooo much :DQuote:
Spiral
it worked out perfectly and i think i'll double it next time so that it fills up more of the cake tin. it tasted unbelievable!!!
flo :)
link was on Erics Diner pod cast. Seemingly amazing cheesecakes. I bought the recipe book - would be wrong to publish it here, but it is only $10 US.
Will attempt to make one!! :eek:
Blueshark, I saw that website and am hoping that the one store which sells those cheesecakes is still open here in Connecticut! If they are truly good I will also get the downloadable "book." I'm not a big cheesecake fan but I know a few........
http://deliciouschoices.com/index.html
It says they aren't making the cheesecakes anymore :(
Oh no, you're right! I'll just have to make my own.
For anyone who has heard of 'The Cake Scoffer' book it's produced by animal aid and I highly reccomend the cheesecake. It is so easy.
200g tofu (just standard doesn't need to be silken)
750ml vanilla vegan ice-cream eg; Swedish glace
250g disestive biscuits
big knob of vegan marg
1. Bash the biscuits into crumb.
2. Melt marg in a saucepan and add the biscuit crumbs,mix until well coated.
3. Press biscuit mixture into flan-type dish or deep cake pan, about 9cm round. I recommend a loose bottomed one if possible.
4. Preheat oven to gas mark 5 or 190 degrees C.
5. Blend the tofu and ice-cream together, I used a hand-blender. Pour onto biscuit base, bake in oven for 30 mins.
6. Cool and then refrigerate for at least a couple of hours.
You can add a topping but you don't have to. I took mine to my local veggie and vegans meeting and I suddenly became everyone's best friend.
Does anyone know of a decent vegan gelatine substitute that is available in UK shops? I've had a look for agar agar flakes but so far no luck.Quote:
Spiral
Could you use kosher gelatine? I hear it is vegan. I can get agar agar here but that won't help you much.:o
Hoorah! :) I found some agar flakes in a local health food shop today. They were in the Japanese food section. I had a look for kosher gelatine but all I could find was the beef kind.
The Cake Scoffer do one;
250g digestive biscuits crushed
knob of vegan marg
750ml vegan ice-cream
200g tofu, any type
Basically melt the marg in a pan mix in the biscuits put them into a cake tin about 9 inches in diameter.
Blend the tofu with the ice-cream and add to the base.
Cook on gas mark 5 for 30 minuets till the top starts to brown, leave to cool and then chill in the fridge.
You can add a fruity topping but it's delicious without.
Be careful, Kosher gelatin isn't always truly vegan. One brand (I think it's Emes) has been found to have animal ingredients through testing, though the company denied it. Since then, Emes has apparently gone "belly up." (See http://www.vegparadise.com/news56.html) There is vegan gelatin, but I've only been able to find it in online stores.Quote:
coconut
I'll second that!! :) I tried that recipe last night and its the best tasting dessert I've made in ages. Keep dreaming up your sweet ideas Spiral ;)Quote:
flojo
Hi,
I just wanted to say thank you for the cheesecake ingredients, i wanted a recipe that was simple and hassle free and tasted delicious too and that's exactly what i got, my 1st ever strawberry cheesecake turned out absolutely delicious and i had it all to myself not in one go of course...cant wait for the next one!
Ruj:cool:
How much is a big knob of margarine? I never ever heard anyone use that term here... except for door knob.
Ha ha, well i'm not quite sure maybe the size of a door knob?...lol. What i did was melt 2 tablespoons of butter in saucepan then added the biscuit crumbs and stirred, then added bit more margarine till the crumbs were nicely covered....better to add little at a time, i'm not too familiar with ounces/cup so just go by the spoonful it worked tho.
I made a strawberry tofu cheesecake last week and it was quite nice. My son loved it though and just kept asking for more :)
I made a marbled chocolate & vanilla mousse ('cheese') cake earlier this week :)
that looks DIVINE, however, there wasn't a recipe on the site! :mad: :p
How did you get the rim round the top edge?! :confused:Quote:
Mr Flibble