homeslice

 

Vegan Vanilla Cheesecake

crust

three cups crumbled vegan digestives

half cup vegan margarine, melted

quarter cup sugar

filling

three and a half cups cashew nuts, soaked and drained

two thirds of a cup coconut oil

two thirds of a cup agave nectar

two thirds of a cup lemon juice

one vanilla bean, scraped

soak cashew nuts overnight.
preheat oven one hundred eightyC.

blend digestives in food processor, mix in melted margarine and sugar.  press crus evenly into springform cake pan, and bake in oven for ten minutes. place on cooling rack.

in food processor blend together nuts, oil, agave, lemon juice and vanilla paste. blend until very smooth, as thin as possible with no lumps. pour filling into cake pan and smooth out top. place in the freezer overnight.
take out cheesecake an hour before you want to serve. top with fruit or chocolate, or just eat plain.
trick your friends, let them guess your secret ingredient.

i love you so

vegan chewy ginger cookies

adapted via bread and honey

half cup demerra sugar

two cups flour

one teaspoon baking soda

quarter teaspoon salt

two and a half teaspoon ground ginger

half teaspoon ground cinnamon

half cup vegetable oil

quarter cup golden syrup

quarter cup light soy milk

one cup sugar

preheat oven to 176 C

lightly grease cookie sheet, set aside. mix together flour, baking soda, salt and spices. in another large mixing bowl combine oil, syrup, milk and sugar. pour dry into wet and mix well. roll dough into one inch balls, flatten slightly, and press cookies into demerra sugar. place sugar side up on cookie sheet, bake for ten minutes or so, and do not overbake. let cool on the cookie sheet for a few minutes before transfering to cooling rack.

vegan vanilla bean ice cream

adapted via a vegan ice cream paradise

one cup soy whipping cream

one cup soy creamer

two cups soy milk

one vanilla bean

three quarters cup sugar

two tablespoon arrowroot powder

mix quarter cup of soy milk with arrowroot powder and set aside for later.

mix soy creams and milk together in a sauceman, and split the vanilla bean scraping the seeds into the milk. drop the bean in as well, and bring the mixture to a boil, then lower and simmer gently for thirty minutes.

remove the bean shell, stir in the sugar and bring to a boil again. when the mixture has just started to boil remove from the heat and add in the arrowroot. this should immediately thicken the milk. set saucepan aside to cool, then place into the fridge for up to twelve hours.

freeze according to your  ice cream maker's instructions.

sandwich ice cream between ginger cookies and eat chewy goodness. creamy cool bites with the ginger warming your belly. vanilla dripping down your hand and i'll nibble your fingers. ice cream by the spoonful, straight from the freezer standing in the kitchen, then let's eat ice cream in bed, watch the sun turn into gold. it's back to work in the morning.

early dinner

i have been cooking lately, here is what made the other night.

baked tempeh

two tablespoon tamari soy sauce
one tablespoon sugar
one tablespoon honey
couple of glugs of olive oil

mix wet ingredients together, marinate thinly sliced tempeh on baking sheet for twenty minutes or so. bake at 200C for another twenty minutes or so, turning periodically.

roasted carrots with ginger
inspired by mark bittman

thin carrots, sliced
olive oil
finely chopped ginger
finely chopped garlic
cumin
cayanne pepper

cover carrots in olive oil and place evenly on baking tray, bake 200C for about twenty minutes or so. pan fry ginger and garlic, once carrot done, toss into pan with spices.

smashed potato with celery
inspired by mark bittman

handful of small potatoes, skins left on
five celery stalks with leaves, thinly sliced
finely chopped garlic
salt and pepper
olive oil

cube potatoes, place in pot of cold water and bring to a bowl. pan fry garlic and celery until softened, smash potatoes loosely, incorporating celery mixture. add olive oil and salt and pepper to taste.