Tag Archives: how to make a vegan dessert

Guest Blogger: An Ode To Mung Beans – Simply the Best Vegan Cheesecake

16 Apr

More new Vegan Bloggers Uniting! Makes my heart swell with happiness to see the lovely people that wish to participate. I am happy to introduce Sammy, author of the blog An Ode To Mung Beans. Here she is in her own words, “I’m an Aussie living and studying in London (Philosophy). I have been a Vegan for almost two years and can not imagine now ever NOT being a vegan! I’m passionate about the rights of animals and am dedicated to spreading the word about how easy and delicious vegan cuisine can be! This is why I created my blog and I hope to educate and inspire as many people as I can!” Follow An Ode To Mung Beans through Twitter and Facebook. Welcome Sammy!

I hate to make such grand and sweeping remarks such as this title, but, I assure you it is not false. I have made many different vegan cheesecakes using different ingredients and I have finally arrived at what I believe, and you will too, is the most truly sumptuous cake you’ll eat, vegan or not! I mean, just look at it…


I’ve decorated this one with chocolate covered strawberries, but feel free to snaz it up any way you choose!

Makes: 1 8″ or 9″ springform pan (I used an 8″)

  • 2 tubs of vegan cream cheese (I use Tofutti brand)
  • 1 349g/12 ounce pack of firm, silken tofu
  • 1 ¼ cup granulated sugar
  • 1 tablespoon vanilla essence
  • Juice of one lemon
  • Zest of one lemon
  • 1/4 cup almond or soy milk
  • 1 teaspoon arrowroot
  • 1/2 cup flour
  • Toppings of your choice, I used chocolate covered strawberries and sifted icing sugar

For the crust/base:

  • 2 cups digestive biscuit crumbs (graham cracker crumbs)
  • 3/4 cup vegan butter (I use Pure)
  • 1/4 cup sugar



Start with the base: Pre-heat your oven to 190°C/375°F/gas mark 5 and lightly grease an 8″ or 9″ springform pan. To make the biscuit crumbs I simply churned up the biscuits in the processor. Melt the butter in a small pan and turn off heat. Stir in the crumbs and the sugar until it comes together in a sticky, thick mixture. Press this into your springform pan and push up the side as much as you want. Place in the oven and bake for 5-6 mins. Take out and allow to cool on a cooling rack. Turn the oven down to 160°C/325°F/gas mark 3.

For the filling: Put into your food processor the cream cheese, tofu, sugar, vanilla, juice and zest and almond/soy milk. Blend until you have a smooth consistency. Now add in the arrowroot and the flour and blend until combined. Here you should taste to see if you need more lemon or vanilla. If you want more of a lemon kick, add more zest.


Now pour the mixture into your prepared crust and bake in the oven for an hour, checking it at the 50 minute mark. Once done, turn the oven off and leave it to sit in the oven for another 1/2 hour. Take it out and leave to cool on a rack (I put mine on the window sill) before putting it into the fridge for about 4 – 6 hours or overnight. Decorate as you wish and enjoy!



A House Full of Health: Who Needs Cake When There is Pie!?

1 May
Please welcome back Marsha, blogger of A House Full of Health – who can resist pie indeed! Please read Marsha’s previous post here and follow her on Twitter here, while you’re at it, please do visit her FB page. Enjoy!

When I make cornbread I use some silken tofu and some egg replacer. If it’s just egg replacer the cornbread is not as fluffy and creamy. If I just use silken tofu the cornbread just falls apart. So, I use half of each. It works very well!

With this, I had practically a whole block of silken tofu left. I looked around the kitchen and found some other ingredients. Here is what I made.

Stuff you need:
I block of silken tofu (missing about an 1/8 of a cup is fine)
Small bottle (airline bottle) of hazelnut kahlua
10 oz semi sweet vegan chocolate chips (Trader Joe’s has vegan)
1 teaspoon vanilla extract
1 Tablespoon agave nectar
1 9 inch pie crust (Wholly Wholesome has a great whole wheat frozen pie crust)

What you need to do:
Bring a medium sauce pan of water to a boil. Half full or more of water is plenty. Lower to a simmer.

Melt the chocolate with the kahlua and vanilla in a metal bowl set on top of the simmering water. Mix frequently with a rubber spatula until melted.

Add the tofu, chocolate mixture, and agave nectar to a food processor. Blend until smooth, about 1 minute. Pour the mixture into the pie crust and refrigerate for 1.5 hours or until set.

For the pie crust, bake according to package directions (for a no bake pie)

I hope you enjoy this pie as much as we did! So good!!

Cheers and happy eating!

Guest Blogger: More Apples A Day

31 Oct

Peter Filak, writes the blog More Apples a Day: A Journey to 150, he is 23, and has a strong belief through his plant based diet he will live to 150. He is extremely enthused with health and how many factors affect it. Food, exercise, stress, and spirituality are the four areas that he believes hold the answers to life. Through writing More Apples a Day, he expresses his achievements, learning experiences, step-by-step methods, and personal experiments performed in order to fulfill this lifestyle. Please welcome Peter!

I do not have cravings for food anymore but I do enjoy the creative process of bringing my ideas into reality. A brownie has a certain feeling, like a smoothness but with a little give and a jolt of flavor when you bite into it. So how can I recreate that feeling and flavor? I want this example to guide you into creating your own foods and when you make this item you truly will understand how it can be done. So I thought, smooth with a little give, and I need to have that flavor. Sweet potatoes have an excellent natural sweet taste and they are smooth, hence main ingredient. Now for that textured give and the behind-the-scenes ingredient. Raisins work perfectly. By crushing them you help to retain that texture and prevent them from filling back up with juices. With carob and all the other ingredients comes a very healthy brownie, that I consider a meal. Enjoy!

Serving Size: 2 (I would consider this a meal. Yes I do eat brownies for meals!)
1. Gather Ingredients:
⁃ Medium-Large Sweet Potato (Already baked and cooled off)
⁃ Crushed Raisins- 1/2 cup + (Crush them completely)- I use a spoon and then a fork
⁃ Crush Walnuts: 6 Full-sized
⁃ Crushed Pecans: 10 Full-sized
⁃ Crushed Macadamias: 14
⁃ Spices
⁃ Cinnamon- small amount, enough to make it only slightly noticeable if at all- 2tsp
⁃ Ginger- small amount- 1tsp
⁃ Carob: 8 tsp
⁃ Chia Seeds: 4 tsp
⁃ White Quinoa Flour: 1/4 cup
⁃ Natural Maple Syrup- Small Amount- 2tbsp

2. Place raisins in mixing bowl and crush with spoon until they have all leaked their insides.

3. Place peeled sweet potato in with crushed raisins and mix.
4. Add spices, crushed nuts, chia seeds, quinoa flour, and mix.
5. Finally add a natural maple syrup and mix one last time.

6. Have oven on and ready to bake at 350 degrees Fahrenheit.
7. Ball the mixture up in your hands and cut it in half with a knife.
8. Shape both into elongated brownies and place on pan.
⁃ I use special pans that do not require oil, so use your own discretion here
9. Place in oven and flip at 25 minutes and remove in another 15 minutes (total 40 min).
10. Let them cool and then enjoy.

11. If saving for later, make sure to refrigerate them.