My friend Siue Moffat who wrote the fabu dessert cookbook Lickin’ The Beaters sent me a important letter that I think you all should read.
It's that time of the year again...
Time to give a big FU to exmass in all it's sickening glory.
Please join me for United Cheesecake Holiday - the time of year where vegan and nonvegan cheesecakes come together and are honored by you and yours. UCH denotes no gifts, unless they are food or handmade, with focus on eating cheesecake. It is a simple time of year...
To get you in the mood, here is a recipe that will be in my new cookbook, which is all vegan chocolate and candy and out by summer.
Double Decker Chocolate Mint Cheesecake
1/2 c chocolate chips
1 8oz tub vegan cream cheese
3/4 c soy yogurt
1 c firm tofu
3/4 c sugar
egg replacer equivalent to 2 eggs
1/4 c flour
1 tsp vanilla
2 tb crushed candy cane
1/4 tsp mint extract
chocolate cookie crust (**see below**)
1. Preheat oven to 325 d. Melt chocolate.
2. Blend all ingredients except candy cane, mint extract and chocolate.
3. Take out 1/3 of this mix. For the 2/3 still in the blender add the melted chocolate and blend well.
4. Pour the chocolate into the pie crust. Mix the candy cane and mint extract into the remaining 1/3 mixture and pour this on top of the chocolate. Bake for 50 min.
**chocolate cookie crust
1 1/4 cup chocolate cookie crumbs
3 tb oil
Press ingredients into a pie pan.