Vegan for a Weekend - Part II

For this post, I was inspired by a combination of things
1) dish that my friend (who is doing the Raw Diet) brought to a potluck recently.  She had made this and pressed it into a big pancake/plate and served that way.
2) "Bliss Balls" as found at The Market on Yates

Both things are a combination of fruit and nuts, blended together and pressed or rolled into balls.

Here is what I put into mine (It is very approximate):


Raw Vegan Nut Balls 


2 handfuls  Whole Almonds
1-2 handfuls Walnut Pieces
1-2 handfuls Pecan Halves
1 handful Hazelnuts
1 dozen Fresh Dates (remove pits) (ours tasted a little "drunk")
1-2 handfuls Dried Cranberries
1-2 handfuls Raisins
1 Tbsp Agave Nectar (Honey or Maple Syrup acceptable also)
1 tsp Pure Vanilla Extract
4-5 Tbsp Shredded Coconut (To roll formed balls in)

1. In a food processor combine nuts  (Not all types are necessary, use what
    you have and/or can eat) until ground (think finely chopped, not flour).
2. Add in dates, cranberries, and raisins.  Process until all combined. (Will
    start to stick together)
3. Remove from processor and put in bowl,  Add in Agave and Vanilla,
    Mix by hand until all combined and formed into one mass.
4. Form into small balls
5. Roll formed balls in the shredded coconut.  
6. Place on parchment paper and refrigerate if desired.

What it should look like in "Step 3"

Formed Balls -Pre Coconut (Step 4)

Rolling in Coconut for Step 5

Step 6

Vegan for a Weekend - Part I

Being that it is the end of Summer, I decided that I would do some Vegan experimentation... Hey I can't have dairy in my baking anymore so how far off is it to go fully Vegan in a few baking attempts! 

The First "Experiment":  Vegan  Cheesecake

I don't know about all you fellow Dairy Free Eaters, But personally I have really been missing out on Cheesecake.  (Prior to going G.F. and D.F. I was on a huge cheesecake kick and experimenting with many different flavours etc) So, Yes, I was feeling depressed that I might never eat cheesecake again!

I came across a number of recipes online which included ingredients like "Tofutti Cream Cheese" and other such ingredients,(Which I did not have on hand, nor could I find at the store). Then I stumbled across a very simple looking recipe which used "Extra Firm Tofu" which I know you can get almost ANYWHERE so I was very excited to give it a try!  

Here it is:

(These recipes are for 1- 9" cheesecake, I made it and split into 4 small pans) 


Crust:
2 cups fine ground Dairy-Free/Gluten-Free Graham Cracker Crumbs  
                                                    (I found them at Safeway) 
1/3 cup Agave Nectar or Maple Syrup 
1/3 cup Grape-seed Oil (Canola Oil is also ok)
1/2 tsp Cinnamon
1 pinch of sea salt. 


1. Preheat oven to 375'
2. Oil or grease pan/dishes and set aside. 
3. Blend ingredients in food processor until you achieve rough crumbs. 
4. Press into pan with fingers and bake for 7-10 minutes (about 10-12 worked 
    better for me) 
5. Cool on a rack before using(I cheated and put mine in the fridge to cool while 
    I made the filling)


Filling:
2  (12oz) packages of Extra Firm Tofu, ~ drained and cubed
1 cup White Sugar
1 tsp Pure Vanilla Extract
1/4 tsp Salt 


1. Preheat (or turn down) Oven to 350' 
2. In food processor, combine above ingredients and blend until smooth.  Then, If 
    desired, separate into 4 smaller bowls for flavouring.
3. Add in desired flavours.   
    I used as follows: 
    Strawberry flavour = 3-4 tsp of Strawberry Jelly from homemade jam. 
    Lemon flavour = 1-2 tbsp lemon juice (depending on preferred strength), and 
    1/4 lemon rind grated. 
    Blackberry flavour = 3 tsp homemade blackberry jam
    Almond-Rose flavour = 1.5 tsp pure rose water, 1 tsp almond extract, and 1-2  
    tsp almond milk. 
4. If needed for smoother consistency, feel free to add almond or soy milk (1 tsp at 
    a time).
5. Once filling is blended, pour into crusts and bake in oven until slightly browned. 
    20-30 minutes depending on oven (Mine was about 24 mins) 

Clockwise from top left:  Strawberry, Lemon, Blackberry, Almond-Rose.  Pre-baking.

Post-Baking.

The Verdict on the finished product was very good.  Our Vegan friends were especially pleased, while the regular dairy eaters liked it, but perhaps still preferred the original "real" cheese cake.
My Uncle actually said it was "The Best Tofu he has ever had! "

My only suggestion and what I will do next time, is go for some stronger flavours....


Enjoy!