In case you didn’t get your fill of vegan dessert yesterday, I have a wonderful vegan pumpkin cheesecake from Laura Theodore’s new book, Vegan-ease.
The book is a beautiful hardcover edition with lots of full-color photos. You’ll find some information on making your cooking and planning easier in addition to tons of easy-to-make recipes. You’ll find a whole chapter dedicated to stress-free holiday recipes, so it’s a must have for the entertaining season!
One of my favorite parts of Vegan-ease is in the back where she talks about menu planning. She goes one step beyond the basics and gives you 12 complete meals with appetizers, mains, sides, desserts and drinks.
Basically, she just planned out all your party menus for you! The Merry Breakfast Buffet and Joyful Holiday Dinner are the ones you can try out in the coming months. Thank you Laura for making all our lives a little easier this holiday season!
- 1 3/4 cups cookie crumbs, ginger cookies work well
- 1/4 cup vegan margarine, melted
- 2 tablespoons rolled oats
- 14 to 16 ounces firm regular tofu
- 1 can, about 16 ounces unsweetened pumpkin purée
- 2 ⁄3 cup dark brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon allspice
- Preheat the oven to 350 degrees F. Liberally coat a 10-inch round springform pan with vegan margarine.
- To make the crust, put 13⁄4 cups cookie crumbs and the melted margarine in a medium-sized bowl and mix with a fork until well combined. Pat the crumbs firmly into the bottom of the prepared pan. Bake the crust for 5 minutes. Remove from the oven and let cool 5 minutes.
- To make the filling, put the rolled oats in a blender and process into coarse crumbs. Add the tofu, pumpkin purée, brown sugar, vanilla extract, cinnamon and allspice and process until smooth and creamy.
- Pour the filling into the crust and bake for 30 to 35 minutes, or until firm to the touch. Remove the cake from the oven and place it on a wire rack. Cool for 15 minutes, then carefully run a table knife around the perimeter of the cake to ensure it does not stick to the side of the pan.
- Sprinkle 3 tablespoons of cookie crumbs evenly over the top of the cake, gently pressing them into the top, so the crumbs adhere. Release the side of the springform pan to unmold.
- Cover the cake very loosely and refrigerate 3 to 24 hours before serving. Serve with Vegan Whipped Topping (page 201) on the side, if desired. Covered tightly and stored in the refrigerator, leftover cheeze-cake will keep for about 2 days.
Amount Per Serving Calories 394Saturated Fat 4gSodium 326mgCarbohydrates 53gFiber 4gSugar 32gProtein 8g