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| Vegan Recipes, anyone?......
Posted: 4/28/2008 7:27:59 AM | Hiya!
I'm going to be hosting a potluck soon and one of my friends is highly allergic to lactose. I was hoping to make a cheesecake... But, this doesn't seem like such a bright idea. Unless, I were to use a vegan cheesecake recipe. Just curious if anyone has a decent vegan cheesecake recipe. Or any other dessert recipe that is vegan.
Thank you so much for your help!
** Here's one I found online already.**
This is an almost vegan cheesecake. You could substitute the Lactaid milk with light soy milk. A healthy, low fat, low calorie cheesecake.
by Gladys L.
35 min | 5 min prep | SERVES 8 , 1 cheesecake
6 ounces keebler reduced-fat pie crusts
1 (12 ounce) package soft tofu
1/2 cup lactaid calcium-fortified lactose-free skim milk
1/2 cup white sugar
1 tablespoon vanilla extract
1/4 cup maple syrup
1. Preheat oven to 350°F.
2. In a blender, combine tofu, milk, vanilla and syrup. Blend until smooth and pour into crust.
3. Bake for 30 minutes.
4. Remove from oven and cool. Refrigerate until chilled.
**taken from recipezaar.com | |
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| Vegan Recipes, anyone?......
Posted: 4/28/2008 9:38:15 AM | | Apparently you don't know how to read....this is a "vegan" style cheesecake...move along | |
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| Vegan Recipes, anyone?......
Posted: 4/28/2008 6:25:00 PM | | I'm confused too! If it's vegan, why do you add milk? Isn't milk an animal product? | |
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| Vegan Recipes, anyone?......
Posted: 4/28/2008 7:05:37 PM | As a vegan myself, I thought I should weigh in with a suggestion.
Yes the substitution of soy milk should work. You could try this recipe, it has good reviews on VegWeb. You will want to check the pie crust thoroughly for hidden milk products, whey, butter etc.
By the way, soy milk is not an animal product, and it is "cheesecake like", not really cheesecake, hence the quotation marks.
If your friend doesn't mind eggs you could use a real egg instead of the Ener-g.
VegWeb.com
Recipes => "Cheese"cake
Recipe submitted by Elaine - 04/21/03
Cheesecake
Ingredients (use vegan versions (http://vegweb.com/index.php?topic=15403.0)):
for the crust:
1 cup vegan graham cracker crumbs
1/4 cup melted margarine or canola oil (organic is best)
1/4 cup sugar/sucanat
for the filling:
1 cup silken or soft tofu
1 cup vegan cream cheese
1 teaspoon almond or vanilla extract
3 teaspoons Ener-g/ powdered egg substitute
1 teaspoon lemon juice
maple syrup to taste
optional: fruit topping, double fruit style jam (raspberry is great)
Directions:
1) Preheat oven to 350
2) Prepare the crust by mixing the graham cracker crumbs, sucanat/sugar, and oil or margarine together. Press to the bottom of a greased 9 inch springform pan or pie plate. Chill.
3) In a blender, blend tofu, cream cheese, extract, egg replacer, and lemon juice together. Add maple syrup a bit at a time to your own liking. I use about 2 tablespoons. Blend all the ingredients until very smooth.
4)Pour over the crust and bake for twenty minutes or until it appears set--it will look firmer and slightly golden around the edges.
5)Place in the freezer until it is cool, then top or eat as is.
Serves: 4-6
Preparation time: half hour
Rosie | |
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| Vegan Recipes, anyone?......
Posted: 4/28/2008 7:17:21 PM |
If it's vegan, .....
She never said it was..."vegan style" were the words she used.
Apparently someone else needs to read correctly.....
Try rice milk...err....beverage....preferably organic brown...much better than soy... | |
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| Vegan Recipes, anyone?......
Posted: 4/28/2008 9:42:17 PM | I'm sure the non cheesecake cheese cake will work out. I personally have never tried it, but why dessert in the first place? It almost seems like a daunting task if you have no idea where to begin...
You could always go with slow cooked "stew". Use lots of hearty veggies and add lentils to it, or serve with couscous or rice. | |
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| Vegan Recipes, anyone?......
Posted: 4/28/2008 9:43:31 PM | She never said it was..."vegan style" were the words she used.
Apparently someone else needs to read correctly.....
I'm not sure about your sophistic diatribe, but it seems like you had a bad day and didn't bother to read the title of the thread.
There is a huge difference between a vegan diet (nothing from animals) and a vegetarian diet (no animal flesh) to those who care.
If the OP wanted to discuss vegetarian recipes instead of vegan recipes, she should change her thread title. But from her subsequent post, it seems she made an honest mistake and has confused vegan with vegetarian recipes. | |
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| Vegan Recipes, anyone?......
Posted: 4/28/2008 10:20:52 PM | Just go to Whole Foods and get one of the Chicago Diner vegan cheesecakes from the bakery. I got one for an ex's birthday, chocolate chip, it was SO good.
Then again, I don't cook, so of course I'm going to go the "go buy one" route. 
There is a huge difference between a vegan diet (nothing from animals) and a vegetarian diet (no animal flesh) to those who care.
Yeah, actually there's not, considering vegans ARE vegetarians. ;-) Apparently you meant lacto-ovo vegetarian. Otherwise, "vegetarian" is a blanket term and covers all levels of vegetarianism; lacto, ovo, lacto-ovo, strict, and vegan. | |
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| Vegan Recipes, anyone?......
Posted: 4/29/2008 1:54:26 PM | | Oooooohh lambs liver on garlic toast . Dont smell it , melts in the mouth Mmmm mmm lurvly . | |
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| Vegan Recipes, anyone?......
Posted: 4/30/2008 1:32:57 PM | That vegan cheesecake sounds good, I really wouldn't mind having some. I wonder what vegan pie taste like?  | |
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| Vegan Recipes, anyone?......
Posted: 5/10/2008 10:26:16 AM | i used to be a vegetarian (veggie for 6 years, vegan for 1/3 of that time), so i have a few recipes you might enjoy for potlucks or picnics...including one for a vegan "cheesecake". i've kitchen-tested all these recipes except for the "Energy Orbs" (which i tasted, just haven't made myself yet)...all are yummy!
PUMPKIN CHEEZCAKE (Non-Dairy)
1 prepared Caramel Nut Crust (recipe follows)
1 1/3 cups water
1 1/3 cups canned pumpkin
1 cup pure maple syrup
1/4 cup agar flakes, or 2½ tsp. agar powder
3 Tbsp. kuzu, arrowroot, or cornstarch
2 Tbsp. fresh lemon juice
2 tsp. vanilla extract
2 tsp. ground cinnamon
1 tsp. salt
1 tsp. ground ginger
1/4 tsp. ground cloves
1 lb. firm regular tofu, crumbled.
Preheat oven to 350°F.
Place all the ingredients, except tofu, in a blender and process several minutes until completely smooth. Pour half the mixture into a bowl and set aside. Gradually add half of the tofu to the remaining mixture in the blender and process until velvety smooth. Pour carefully and evenly over the prepared crust. Return the reserved mixture to the blender and gradually add the remaining tofu, once again processing until completely smooth. Pour evenly over the mixture already in the crust and smooth out the surface.
Bake 60 minutes. Cool at room temperature, then chill at least 4 hours before serving. The top may crack a bit while cooling; this is characteristic of cheesecakes. Remove the outer ring of the springform pan before slicing.
CARAMEL NUT CRUST
1 1/2 cups finely ground pecans
1/3 cup quick-cooking rolled oats
1 Tbsp. powdered kuzu, arrowroot, or cornstarch
1/2 tsp. ground cinnamon
1/4 cup pure maple syrup
2 Tbsp. brown rice syrup
1 tsp vanilla extract
Preheat oven to 350°F.
In a large bowl, combine pecans, oats, powdered kuzu/arrowroot/cornstarch, and cinnamon, and mix well. Add remaining ingredients, and stir until thoroughly combined.
Press into the bottom of an oiled 8- to 10-inch springform pan. As the crust will require further baking after being filled, bake just until set, about 8 minutes.
Cool completely before filling.
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ENERGY ORBS
Makes 4 dozen
1/2 cup apricots, dried and unsulphered, minced
1 cup apples, peeled, minced
3 rice cakes, plain, crushed
3 Tbsp soy protein powder, plain
1/3 cup quick oats
1 cup coconut flakes, unsweetened
1 1/2 Tbsp. sunflower seeds
3 1/2 Tbsp. sesame seeds
1/3 cup almond or peanut butter
1/2 cup pure maple syrup
extra coconut for rolling
In a food processor, chop apricots until minced. Set aside in a large bowl.
Process apples and mix with minced apricots. Add the remaining ingredients to the apple/apricot mixture until well combined.
Roll into 1 - 2 inch balls and toss in extra coconut to coat. Refrigerate for a couple of hours before serving.
Variation: Add 1/2 cup + 2 Tbsp. of organic cocoa into apple/apricot mixture.
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APRICOT-COCONUT BALLS
Makes 3 dozen
1 cup chopped dried apricots
1/2 cup chopped prunes
1/2 cup seeded raisins
3 Tbsp. orange juice
1 Tbsp. coarsely grated orange rind
1 1/2 cups shredded coconut
3/4 cup chopped raw pecans or almonds
In a small bowl, combine apricots, prunes, raisins, juice and orange rind. Cover and let stand for 1 hour or up to 1 day.
In blender or food processor, chop soaked fruit mixture finely; mix in 1 cup of the coconut and pecans/almonds. Form about 1 tablespoon of the mixture into a ball, roll in remaining coconut and repeat with remaining mixture.
Let apricot-coconut balls stand on waxed paper to dry for 8 hours or overnight. (These treats can be stored in airtight containers, each layer on waxed paper, in a cool dry place for up to 3 weeks.)
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NUTTY WILD RICE SALAD
Serves 6 – 8
1 cup chopped walnuts or pecans
1 cup yellow raisins
grated rind of 1 orange
4 green onions, thinly sliced
1/4 cup chopped fresh mint
1/4 cup olive oil
1/3 cup fresh orange juice
4 cups cooked wild rice
freshly ground black pepper to taste
Basic Preparation To Cook Wild Rice:
Always wash wild rice thoroughly before cooking and discard rinse water. Combine 1 cup long grain wild rice with 3 cups cold water in a heavy saucepan with a tight fitting lid. Cover, bring to a boil, then immediately reduce heat. Cook for 45 minutes (if using broken wild rice kernels, reduce cooking time to 25 minutes). Remove from stove and drain any excess water. Fluff with fork. Makes about 4 cups. Do not overcook wild rice as it will become mushy.
Cook the wild rice according to basic preparation method. In the meantime, mix all of the above ingredients and add the cooked wild rice when done. Let the salad sit for at least 2 hours in order for the flavours to blend well together.
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TOFU SESAME SNACKS
Makes 24 snacks
1 x 400g package extra firm tofu
3 Tbsp. Bragg Liquid Aminos
3 Tbsp. toasted sesame oil
3 Tbsp. sesame seeds
1 tsp. ground cumin
1/2 tsp. freshly ground black pepper
Slice tofu into sticks and toss with remaining ingredients. Allow to marinate 30 minutes or overnight.
Preheat oven to 350 degrees F.
Place tofu on a baking tray and bake 15-20 minutes or until golden brown. Remove from oven and enjoy hot or cold.
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