mocha cheesecake & portobello sandwich
i baked a cheesecake yesterday! well i bake pretty bomb non-vegan cheesecakes, and yesterday was attempt number one at a vegan one. recipe + pictures under the cut! i tried it and it was good - not too sweet (i might have forgotten to add some sugar though), but it lacked that oomph a regular cheesecake flavor had. i am wondering if it was my baking, the recipe or vegan cheesecakes will always taste different from regular ones? i would appreciate any feedback on this, including awesome awesome recipes (i will also look online and using the tags).. cos i am down to bake about 500 more cheesecakes (when i have extra dollars lying around).
i usually bake cheesecakes using a water bath, but i didn't this time. it turned out pretty alright texture-wise though, minus the puffy edges, but i kinda thought that was cute.
vegan mocha cheesecake
crust
- 2 cups chocolate cookie crumbs (i used oreos.. btw i scrape out the filling from regular cookies, but is there anything i can do with the filling?)
- 1/2 cup softened margarine
- 4 tbsp sugar
- 1/2 tsp ground cinnamon
1. combine ingredients
2. press onto springform pan
filling
- 6 ounces semisweet chocolate
- 1 1/2 lbs vegan cream cheese
- 1/2 cup unbleached cane sugar
- 1/2 cup silken tofu
- 1/2 cup soy milk
- 1/3 cup double strength coffee
- 1 tsp vanilla extract
1. preheat oven to 350F
2. beat cream cheese and sugar in large bowl till light
3. add 1 cup tofu, beating thoroughly
4. blend 1/2 cup tofu and soy milk, add to mixture
5. melt chocolate and pour into mixture
6. add coffee and vanilla
7. pour mixture into crust, bake for 45 minute or till edges are slightly puffed up
8. cool to room temperature before chilling
i made a portobello sandwich tonight for dinner as well - i kinda just made it up, but there's a picture of it under the cut too including my "recipe" which really isn't. i have two more uncooked portobello mushrooms, so great saute recipes or anything exciting (but simple) would be greatly appreciated (again, i will be looking online and at the tags too). i did make a mistake of adding a teeny bit of water cos i thought my mushroom was drying out, i won't be doing that again because it just diluted my seasoning. and i might add in the onions first as i like them softer.
portobello mushroom sandwich
1. soak/clean portobello mushroom cap
2. cut 1/3 of onion into half rings
3. heat up 1/2 tbsp of olive oil in skillet
4. pour in some garlic seasoning thing i have (for pasta)
5. throw in mushroom cap
6. throw in onions
7. flip cap around for a while on medium heat
8. reduce heat to low and cover skillet, turned mushroom every once in a while
9. when mushroom is blackened and soft, remove from heat and place on 1 slice of toasted wheat bread
10. add onions on top
11. add romaine lettuce on top
12. add 2 slice of tomato on top
13. add 1/4 avocado on top
14. top it off with another slice of toasted wheat bread
15. readyyyyy!
i usually bake cheesecakes using a water bath, but i didn't this time. it turned out pretty alright texture-wise though, minus the puffy edges, but i kinda thought that was cute.
vegan mocha cheesecake
crust
- 2 cups chocolate cookie crumbs (i used oreos.. btw i scrape out the filling from regular cookies, but is there anything i can do with the filling?)
- 1/2 cup softened margarine
- 4 tbsp sugar
- 1/2 tsp ground cinnamon
1. combine ingredients
2. press onto springform pan
filling
- 6 ounces semisweet chocolate
- 1 1/2 lbs vegan cream cheese
- 1/2 cup unbleached cane sugar
- 1/2 cup silken tofu
- 1/2 cup soy milk
- 1/3 cup double strength coffee
- 1 tsp vanilla extract
1. preheat oven to 350F
2. beat cream cheese and sugar in large bowl till light
3. add 1 cup tofu, beating thoroughly
4. blend 1/2 cup tofu and soy milk, add to mixture
5. melt chocolate and pour into mixture
6. add coffee and vanilla
7. pour mixture into crust, bake for 45 minute or till edges are slightly puffed up
8. cool to room temperature before chilling
i made a portobello sandwich tonight for dinner as well - i kinda just made it up, but there's a picture of it under the cut too including my "recipe" which really isn't. i have two more uncooked portobello mushrooms, so great saute recipes or anything exciting (but simple) would be greatly appreciated (again, i will be looking online and at the tags too). i did make a mistake of adding a teeny bit of water cos i thought my mushroom was drying out, i won't be doing that again because it just diluted my seasoning. and i might add in the onions first as i like them softer.
portobello mushroom sandwich
1. soak/clean portobello mushroom cap
2. cut 1/3 of onion into half rings
3. heat up 1/2 tbsp of olive oil in skillet
4. pour in some garlic seasoning thing i have (for pasta)
5. throw in mushroom cap
6. throw in onions
7. flip cap around for a while on medium heat
8. reduce heat to low and cover skillet, turned mushroom every once in a while
9. when mushroom is blackened and soft, remove from heat and place on 1 slice of toasted wheat bread
10. add onions on top
11. add romaine lettuce on top
12. add 2 slice of tomato on top
13. add 1/4 avocado on top
14. top it off with another slice of toasted wheat bread
15. readyyyyy!