Apple Crisp Cheesecake

I was recently given two boxes full of apples so I have been making lots of apple related things.  Last night I thought, I wonder how apple crisp and cheesecake would be together,and a recipe was born. ; )

 If you follow my blog you already know what a horrible photographer I am.  This one is especially terrible because it was pretty late and dark when I cut the cake.  Trust me it looked better in person.  : )

I used a ready made graham  cracker crust because I had one on hand but feel free to make your own.

preheat oven to 350f

Cheesecake 

1 package extra firm tofu
2 T corn starch and 6 T lemon juice, combined
3/4 - 1 c brown sugar* 
1-2 t cinnamon *
2 t vanilla

*(start with lower amounts of sugar and cinnamon and then taste test after processing)

Crisp
2 to 3 apples, peeled and thinly sliced ( you want enough to arrange in a single layer all around the top of the cheesecake.) 
1/4 c rolled oats
1/4 c flour
1/4 c brown sugar
3/4 t cinnamon
2 T melted coconut oil (could use earth balance but I love the flavor of coconut oil in my crisps)

Combine all ingredients for cheesecake in a food processor.  Process on high until absolutely smooth, scraping down the sides occasionally.  Now taste it.  Do you prefer more cinnamon or a bit more sugar?  Adjust if necessary.  Pour into prepared graham cracker crust.  Arrange the apple slices all over the top of the filling in a single layer, covering the entire top of the cheesecake.  Mix the remaining crisp ingredients in a small bowl until well combined and then crumble over apples. Bake in preheated oven for 45 to 60 minutes.  The center of mine had a very slight jiggle when I took it out. Allow to cool a bit on a rack and then place in the refrigerator at least 3 hours.  The longer it chills the more time it has to set up and become more delicious.  : )

• 2 8oz containers of vegan cream cheese
• 2 tbsp corn starch
• 6 tbsp water
• 1/2 cup brown sugar
• 1/4 cup white sugar
• 1/2 tsp cinnamon
• 1/8 tsp ginger
• 2 tsp vanilla extract

In a small bowl, whisk together the corn starch and water. In your food processor, blend together the cream cheese, brown sugar, white sugar, cinnamon, ginger, and vanilla - then add your cornstarch/water mixture. Once well combined, pour on top of your graham cracker/oat crust. -

• 2 8oz containers of vegan cream cheese
• 2 tbsp corn starch
• 6 tbsp water
• 1/2 cup brown sugar
• 1/4 cup white sugar
• 1/2 tsp cinnamon
• 1/8 tsp ginger
• 2 tsp vanilla extract

In a small bowl, whisk together the corn starch and water. In your food processor, blend together the cream cheese, brown sugar, white sugar, cinnamon, ginger, and vanilla - then add your cornstarch/water mixture. Once well combined, pour on top of your graham cracker/oat crust.

A Taste of Fall Apple Cake (for my sweetie)

A Taste of Fall Apple Cake

3 T flax meal mixed with 9 T water
1 1/2 canola oil (make sure it's gmo free and organic!)
2 c light brown sugar or Florida Crystals (I used the florida crystals)
3 c flour
1 t salt
1 t cinnamon
1 t baking soda
1 t vanilla extract
4 c chopped tart apples

Preheat oven to 350f
oil a 9x13 pan

Mix flax meal and water in a small bowl and set aside.

Place oil and sugar in a medium bowl and using an electric mixer, mix well.  Add the flax mixture and beat with mixer until it gets lighter and thicker.  Add flour, salt, cinnamon, baking soda, and vanilla and beat a bit more until all is well combined.  Add apples and mix using a spoon.  Spread into prepared pan and bake for 35 to 45 minutes or until toothpick comes out clean.  The cake is very moist with a nice crispy topping.  

Could also add a cup of chopped walnuts or pecans if desired. 

Chick'n Stew with Dumplings

With the arrival of Fall I've pulled out all of my warm and comforting recipes.  Big bowls of stew, soup and chili.  Casseroles and cottage pies are on the list as well.  Pumpkins and apples have already made an appearance in the forms of pies, soups and tarts.   Whether it's cosy sweaters and socks, apple picking, sitting by the fire slurping up hot stew and hunkering down for the long winter ahead, this time of year speaks to my heart.

When you want something warm and comforting and completely satisfying, even for the most hardcore omni this stew might be just the thing.  You can throw this together quickly and let it simmer all day in the Crock Pot and then just add the dumplings when you get home.  What a worknight treat. 

Chick'n Stew with Dumplings

2 T earth balance ( vegan margarine)
2 T olive oil
1 lg onion (chopped)
2 stalks celery ( chopped)
6 T flour
1/4 c good dry white wine (I used a chardonnay)
6 c un-chicken broth
1/2 c almond milk  
1 t sea salt
freshly ground black pepper
3 or 4 cups chopped seitan *
3 good sized carrots (sliced) 
3 potatoes (chopped)
12 oz cremini mushrooms (chopped)
1 c peas
1 c corn
2 bay leaves
1 t thyme
1/2 t sage

In a med. saucepan over med. heat,  heat  margarine and oil.  Add onions and celery and cook until onions are translucent.  Add flour and stir until it is mixed well with the vegetables.  It should start to turn slightly golden.  Slowly add the wine and broth, stirring all the time to eliminate lumps.  Add almond milk and salt and pepper, still stirring.  It should be thickening.  Taste and add more salt if necessary.  Add all of the remaining ingredients to your crockpot.  Pour the gravy over the top, stir.  Cover and set on high for 6 or 7 hours.  A half hour or so before you want to serve your stew prepare the dumplings. 

*could use any chicken sub you wanted to (tofu, tempeh, beyond meat or gardein strips,etc, or none at all!)

Dumplings

2 c flour
3 t baking powder
3/4 t salt
2 T earth balance (melted)
1 cup almond milk

Add flour, bp and salt to a bowl, add eb and milk and mix to make a soft dough.  Do not over mix.  Drop by spoonfuls into bubbling stew. Cover and simmer without lifting lid.  Cook for between 15 and 20 minutes, depending on the size of the dumplings, you want to be sure they are light and fluffy and cooked all the way through. 

Ladle into bowls and devour.  Although you might want to let it cool a bit.  ; )

Autumn is here...

Hopefully I will get on the ball and start posting more. I am not the most disciplined person that you will ever meet. : ( We had a glorious summer here in Maine. It was hot, hot, hot! Maine is known as vacationland and people that were here visiting from Florida would comment that they came to Maine to get away from that kind of heat. I loved every minute of it! I worked a lot and didn't get nearly as much sun as I would have wished. And now wonderful, glorious fall is here. I absolutely adore it. I love the foods, the smells, and even the clothing. In my world, Fall rocks! I hope to be posting some wonderful fall recipes within the next couple of weeks...perfect for the holidays. I will give you a hint. One of them is pumpkin pie whoopie pies! Seriously, who doesn't love them? Also baked apples with a caramel fig sauce. I bet you can't wait. ; )

But for now I have one for Kung Pao Tofu. Not really a fall recipe just a quick and easy go to recipe. : )




Kung Pao Tofu.

1 1/2 cups brown rice (short grain)
3 cups water

4 1/2 T tamari
3 lg cloves garlic, minced
1 heaping T ginger, minced
2 t rice syrup (or sweetener of your choice)
2 t arrowroot
1 t crush red pepper flakes
3/4 cup water

1 lb tofu cut into 1/2 in cubes
1 T oil
2 onions, cut into thin strips
2 peppers, cut into thin strips
2 stalks celery, thinly sliced, on an angle
1/2 cup unsalted, roasted peanuts

Bring 3 cups water and brown rice to a bowl in a med pot, cover and reduced heat and let simmer for 50 minutes.

Combine next 7 ingredients in a smallish bowl to make marinade. Set aside. Pour 1/4 cup of marinade over tofu cubes and mix gently. Set aside for 30 minutes or so for tofu to absorb the flavors. Slice the vegetables while tofu is marinading.

Once marinated, place tofu cubes in heated fry pan with the 1 T oil. Saute until it starts to become golden. Remove tofu from pan and add vegetables. Saute until tender crisp, adding water if the vegetables start to stick. Once the vegetables are done add the tofu back to the pan. Then add remaining marinade. Stir gently as the mixtures heats and becomes thicker. Sprinkle with peanuts and serve over brown rice. I hope you enjoy this recipe as much as my family did. It serves 4.