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Showing posts from February, 2020

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High Protein Chickpea-Tofu Cheesecake-- 3 Ways

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                                         Maybe you have seen the delicious dark chocolate vegan cheesecake whose major ingredients are chickpeas and firm tofu? I got to thinking that, hey, other vegan cheesecakes could have this same unusual foundation and be just as yummy (and high protein, for those who are looking for additional protein in their vegan diet). Here are recipes for three such cheesecakes:  1. Lemon Vanilla Chickpea-Tofu Cheesecake,  2. Maple-Pecan Chickpea-Tofu Cheesecake 3. Cherry or Strawberry Swirl Chickpea-Tofu Cheesecake  Scroll down to the recipes-- excited to see what you think!   1. ** L emon-Vanilla Chickpea-Tofu Cheesecake ** Lemon-Vanilla Cheesecake. Image generated by Firefly. ** Crust: ** - 1 ½ cups (150 g) graham cracker crumbs (or gluten-free cookie crumbs) - ¼ cup (60 mL) melted coconut oil - 2 tbsp (30 mL) maple syrup ** Fill...

Vegan Corn Meal Pancakes

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1 c. whole wheat flour 2 T. corn starch 1/2 c. cornmeal 1/2 tsp. tsp. salt 1+ c. water 3 T. soy or garbanzo flour 1. Mix flour and meal on a cake pan and toast in oven at 350 degrees F. for 5-6 minutes to toast 2. Put all ingredients in blender for 1 minute. 3. Drop by spoonfuls on parchment-covered pan. 4. Bake about 15 minutes at 375 degrees  until golden. Turn broiler on for 1-2 mintes at end to brown tops. Mine baked up like little pita breads. They were a great accompaniment to the Nuteena-like spread/filling . 5.  Heap with fruit or conserves for breakfast, or as chapatis, with veggie stew.