Tofu Cheesecake with Blueberry Glaze

The Base (from The New Farm Vegetarian Cookbook):

Filling:
3 cups tofu
1/4 cup lemon juice
1/2 cup oil (we may have used slightly less)
1 cup sugar (i'd use a little more)
1 tsp vanilla (go crazy, make it 2)
a pinch of salt

Blend/Food Process. The book says you can add a little water at the end if you need to for creaminess, but it seemed good to us, so we didn't.

Crust:

1.5 cups graham crackers, crushed
1/4 cup melted margarine (or soy margarine)
1 T sugar (optional)

Mix crumbs, sugar, and oil, and press into the bottom and sides of a 9" pie plate.

Pour the filling into the crust. Add the glaze. Bake at 325 degrees for 50 minutes (until middle is set--although i don't think we tested it).

The Blueberry Glaze: (an inspired combo to recipes from both The Voluptuous Vegan and The Yoga Kitchen)

1 cup fresh blueberries
almost 1 cup unsweetened apple juice (we had some pear juice, so we used that, but i think cider would work great)
1 T maple syrup (hmm, i think we used a bit more, or maybe brown sugar, up to 1/4 cup of sweetener would be my guess)
a pinch of salt
1 T arrowroot, dissolved in 2 T of juice (i think you can substitute cornstarch?)

Heat blueberries, sweetener, the juice, and salt on medium heat until the mixture is blue and some of the blueberries have burst, probably about when the liquid starts to boil. Add the arrowroot/juice bit to the pot, then stir until the mixture just starts to bubble. Remove from heat, stir in vanilla. We waited a few minutes for it to cool before pouring it over the tofu filling, but it was still pretty hot, so i wonder if that step did anything.

Pasta Fresca

First, choose and cook your pasta. We went with penne, because, hey, that's how N&Co does it (penne's also my favorite pasta). Since we were making pasta for 5 people, we ended up using a bag and a third (what size bag you ask? um...) of penne, and eyeballing the increase in other ingredients like onions and tomatoes. But we kept the sauce the same, and that's the true key to this dish.

In a very hot pan, saute

2 t olive oil
2 1/2 C pre-cooked pasta
1/4 C cubed roma tomatoes
1 T diced red onion
2 shakes of salt + cracked pepper

Sear noodles, stir a bit, should get "steaming hot". We actually didn't wait to sear the noodles, we just waited until the onions looked ready, and then poured in the sauce. Or maybe that's a lie, did we pout in the sauce first cuz we thought it would need to reduce more? Er, either way, it worked...

Once everything is good and hot, add

1 oz fresh baby spinach (who measures ounces in their kitchen? yeesh...)
1 oz fresca sauce

Toss to combine, and when the noodles look good and coated, take off heat. Shred some parmesan cheese on it so it gets nice and melted.

Fresca sauce

I think we used this entire batch for our amount of pasta, it didn't seem like 15 servings or whatever the website said. If you're cooking for 2, maybe pour a third of it in with the pasta and see how that looks.

1/4 C fresh garlic, minced
2 t salt
1/4 C balsamic vinegar
1/4 C sweet white wine
1 C extra virgin olive oil

Sorry for the imprecise recommendations on the sauce. I'm sure that we'll make this again soon, and then we'll be sure to take better notes.

Seaweed!

The coast of Maine

Shep Erhart of Maine Coast Sea Vegetables


Dulse looking ethereal

'Fry's done.