Aqui pues esta el resultado ... todo vegetariano claro!
Y antes de que se me olvide, como todavia mi cerebro no sabe si debo hablar español o ingles pues escribire esta entrada en ambos ... =-)
Cannelloni stuffed with vegan cheese, tofu and spinach
Ahorita tengo flojera asi que dejare la receta para otro dia. =-)
Homemade Bread - No Knead ... can't even start to explain how addictive this bread is. Find recipe here:
http://www.nytimes.com/2006/11/08/dining/081mrex.html Except for one thing, the recipe calls for the dough to rest for at least 12 hours, but I've tried it by letting the dough rise only 6 hours and you can see the results below. Nice! (At risk of sounding like a broken record, the $20 investment in a food scale for a recipe like this is totally worth it.)
Vegan Pumpkin Cheesecake
I've been on a pumpkin kick since Thanksgiving. The way I see it, this qualifies as one of my daily vegetables, maybe even two! Right?! Recipe below picture
*inspired by recipe in The Joy of Vegan Baking
Ingredients:
1 store bought frozen pie shell, deep dish
1/2 container Tofutti cream cheese
1/2 pkg (6oz.) vacuum sealed silken FIRM tofu, Mori-Nu brand
1 can (400 gms.+/-) organic pumpkin puree
1/2 cup dark brown sugar
1/2 cup pure maple syrup
1/4 cup cornstarch
2 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon FRESH ground nutmeg
1/4 teaspoon cloves
Directions:
Preheat oven to 350F.
In a blender place cream cheese, tofu, pumpkin puree, brown sugar, maple syrup, cornstarch, cinnamon, salt, nutmeg, and cloves. So yeah ... all ingredients except for the pie shell. Mix until you have a smooth consistency. Pour into frozen pie shell and bake for 1 hour or until center looks firm. Cool for AT LEAST two hours before serving. Top with non-dairy whipped topping.
PROVECHO!!!
