Tuesday, January 19, 2010

BARLEY CASSEROLE AND VEGAN CHEESECAKE


Today I Made:
BARLEY CASSEROLE for DINNER.

Barley, carrots,peas,onions,spices and tahini dressing.
Baked in a casserole dish until nicely browned.

The tahini dressing is made with tahini, onions,soy sauce, and spices.
All blended up and layered over the barley mixture, lasagna style:
1.Barley mixture
2.Tahini dressing
3.Barley mixture
4.Tahini dressing

I made one substitution, I used frozen peas instead of celery.
Can you believe the Pasadena Arroyo Parkway Whole Foods ran out of celery?

This is the second recipe I make from Alicia's book.
Remember ALICIA'S CHOCOLATE PEANUT BUTTER CUPS I made back in Nov.?
Both recipes turned out fantastic!!!
Can't wait to try more of her recipes.

This recipe makes a ton,perfect for large families or parties.

Yesterday I Made:
VEGAN CHEESECAKE for DESSERT.
Recipe from here.

This cheesecake really is more like a New York Cheesecake.
Plain,dense,rich, and so YUMMY!!!
This is THE best recipe I've ever come across for a VEGAN cheesecake.
Most recipes call for some type of tofu, making the cake a little too spongy.
Not this cheesecake, no tofu here, just plain VEGAN CREAM CHEESE, a little sugar, lemon juice, vanilla, corn syrup, egg replacer, and a homemade cinnamon graham cracker crust.
Not the healthiest, but ok to enjoy once in a while.
I bet if a non-vegan had a slice, they wouldn't even taste the difference.

Since it's plain, topping possibilities are endless.
I used Soyatoo and chocolate sauce.
Next time, I might top it with a thick layer of melted chocolate or even a thinned out strawberry jam.

2 comments:

Jeni Treehugger said...

Both dishes look super scrummy. That cheesecake makes me wish I could get vegan cream cheese here.

Gauri Radha गौरी राधा said...

I love vegan cheesecake!!
Looks like it came out great.