Berry good vegan cheesecake!

This was an experiment that worked out! apart from my chocolate topping not setting! quite simple to make too!



Ing
1 1/2 cups of frozen mixed berries
1/2 cup water
3/4 cup raw sugar
3 teaspoons of agar agar
300 grams Silken tofu, well drained
1 tub Kingland cream cheese
200 grams plain vegan biscuits
75 grams vegan margarine


Method
Crush the biscuits, melt the marg and combine well with the biscuits, press into a greased springform cake tin.
Put the berries, water and sugar in a saucepan, bring to a boil then reduce heat and simmer for about 15 minutes, stirring regularly. Add the agar agar (you may want to dissolve in a little of the liquid before adding) and simmer for about 10 more minutes,leave to cool.
Process the tofu, cream cheese until smooth, then add the berry mixture and process more.
Spread the mixture on top of the biscuit base with a spatula.
Set in the fridge, best left overnight or for several hours.
Top with a chocolate ganache, drizzle with melted chocolate or would be amazing with a cashew cream!


Posted by Kristin

Let there be cake and pie!

We had a vegan food stall yesterday at the Really really free market, the food didn't last long, we didn't even get a chance to set up properly!
Naomi's lentil pies were delicious, Chrissy's chocolate/fruit slice was rich and moreish! Amy brought some yummy looking chocolate cupcakes which I didn't even get to try as they went so fast! Michael's mushroom wontons were also very good, I have never eaten wontons cold before!



I made cupcakes from Vegan Cupcakes Take Over the world. This book is a must for any cupcake lover!



I made the basic chocolate cupcakes, you can find the recipe here
they looked pretty topped with a rich chocolate ganache or simply dusted with icing sugar.



I also made the vanilla cupcakes, you can find the recipe here
I made a simple lemon/coconut icing out of icing sugar, lemon juice and desiccated coconut.


More recipes to come from the RRFM!


Posted by Kristin