Broccoli Slaw And Perfect Vegan Cheesecake
This morning, while my little man ate his oatmeal with organic blueberries and green juice, I decided I just had to organize my pantry right then and there. There I am, it’s 5:30am, in my yoga pants and tee shirt pulling out flours, oils, and ingredients galore, left and right, running out of places to put them as I clean off the empty pantry shelf. As I was mentally pre-organizing my ingredients, I realized it was the perfect time to start storing items that are supposed to be stored in the freezer… in the freezer! So the emergency frozen organic vegetables and Gardein stash got pushed into a little corner as I piled in flours, nuts, and seeds, mostly unopened or newly opened packages. Most everyone I know “in real life” finds the concept of storing nuts or flour in the freezer quite foreign, so I can only imagine the strange looks I’ll get when a family member opens the freezer looking for ice and ends up with whole wheat instead. It’s made me so curious about what ingredients everyone chooses to store in their own freezer!
With reorganizing the pantry came reorganizing the freezer, so I figured I might as well do the refrigerator, too. My refrigerator is mostly filled with fresh produce, but today there was a big hunk of shelf dedicated to this vegan cheesecake recipe, still in it’s springform pan, I made last night. I hunted for quite some time to find a delicious vegan cheesecake recipe with ingredients I had on hand. While I receive quite a few great suggestions, I kept coming up short on the ingredients. I guess when I purchased two containers of vegan cream cheese, I just assumed I would have the rest! Finally I found this recipe and decided to go with it , changing around a few things to ensure I got the perfect thick, creamy cheesecake. This is a classic vegan cheesecake that anyone, vegan or not, would love. It’s rich, creamy, and completely tofu-free. Now, it may be the unhealthiest recipe I’ve ever posted, but I guess if you’re going to do a dessert anyway, you may as well make it worth your while! I’ve never made one that held up quite so perfectly, and I have made a few great cheesecakes! I’ll post below exactly how I made mine but next time I’ll be sure to use a smaller springform pan for a thicker cake. The 9.5 inch was just too big.
Classic Vegan Cheesecake
- 16 cinnamon graham crackers, crushed
- 1/2 cup vegan butter
- 1 tablespoon agave nectar
- 1 tablespoon whole wheat flour
- 16 ounces vegan cream cheese
- 1/3 cup sugar
- 2 tablespoons Ener-G egg replacer whisked into 4 tablespoons water
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
Preheat oven to 375 degrees. To make the crust, combine crushed graham crackers, vegan butter, agave nectar, and whole wheat flour in a medium bowl. Thoroughly combine ingredients by hand and press crust mixture into an 8.5 inch springform pan. Set aside.
To make the filling, add cream cheese, sugar, egg replacer mixture, lemon juice, and water to a blender and blend until just smooth. Pour filling over prepared crust. Bake for 20-25 minutes, or until the cheesecake is set in the pan. Allow cheesecake to cool at room temperature to 30-45 minutes. Cover pan and refrigerate overnight, or at least 8 to 10 hours. Slice, top with berries or sauce if desired. Enjoy!
While the cheesecake was baking, I whipped up a quick broccoli slaw for lunch today, because it’s so much better if it can sit in the refrigerator overnight for the flavors to combine. I love to pick up the bags of organic broccoli slaw mix with shredded broccoli, carrots, and cabbage, but if your family only eats the broccoli florets at mealtime, but sure to save the stems and shred them up to make a great slaw! This recipe doesn’t have to be a science, I never even use a measuring cup anymore, and I was looking around at how other people make their broccoli slaw last night, and they mostly seem to fall along the same lines. I don’t think you can’t go wrong with broccoli slaw dressing!
Everyday Broccoli Slaw
- 10 ounce bag broccoli slaw mix (or make your own!)
- 1/2 cup vegan mayonnaise
- 2 tablespoons white vinegar
- 2 tablespoons agave nectar
- 2 tablespoons bacon-flavored TVP bits(optional)
- Pinch sea salt
- Pinch black pepper
Whisk together mayonnaise, white vinegar, agave nectar, sea salt, and pepper in a small bowl. Put broccoli slaw mix in a medium bowl, preferably with a lid, and pour slaw dressing over it. Add bacon-flavored TVP bits, if using, and toss to combine and coat slaw. Slaw is best if chilled overnight, 6-8 hours, but is also delicious served right away. Enjoy!
What’s in your freezer? Flours? Nuts? Spices? Just frozen desserts?