Can you get enough Cheesecake? Neither can we! Cheesecake and her passel of scrappy dachshund pups live at Rocky Ridge Refuge in Arkansas, where they take donations in case you want to show your love for this stoic capybara with money. Cheesecake for mother of the year!
[Link via our Laura at Jezebel!]
Dina’s pumpkin cheesecake brownie cupcakes recipe! »
Remember that pumpkin cheesecake brownie cupcake from reader Dina we showed you last week? Here, let’s refresh our memories:
Yeah, that’s the stuff.
Dina was so pleased with the response, she wanted to give you guys her recipe so you can make your own, just like hers! Aren’t you lucky?
Dina says, “The brownie is a modified version of the Vegan Diner (by Julie Hasson) Ooey-Gooey Brownies. I used black cocoa and omitted the chocolate chips. The pumpkin cheesecake is where it gets dicey since I use the unwritten recipe in my head.
For the pumpkin cheesecake:
1 container cream cheese
1/2 to 3/4 container of silken tofu
1/2 to 3/4 cup pumpkin
1 cup sugar
1/4 tsp. clove
1/4 tsp. ginger
1/4 to 1/2 tsp. pumpkin pie spice
1 tsp vanilla
dash of salt
Heat oven to 350 degrees. Toss it all into a food process and blend until smooth. Pour a little brownie batter into cupcake pans and top with some cheesecake batter. Bake until the knife comes out clean from brownie batter.”
There you go: pumpkin cheesecake brownie cupcakes. Thanks again, Dina!
It’s a pumpkin cheesecake brownie cupcake, from reader Dina! She writes:
“Happy Halloween! I wanted to make a cupcake that used pumpkin but had a little more texture than a regular cupcake so the pumpkin flavor didn’t get lost. It has a black chocolate brownie on the bottom and a pumpkin cheesecake on top. It’s almost like the mullet of cupcakes—business on the top and party on the bottom! It’s not the prettiest thing but it tastes amazing.”
Dina is a genius! This little monster must taste AMAZING. Also, because Laura’s really nice and knows people will freak when they see there’s no recipe, she suggests you try these Pumpkin Cheescake Brownies. Or come up with a recipe yourself and then email it to us and we’ll publish it for the entire internet of a few hundred people to see.
Apple Pie Cheesecake from Manifest Vegan. I want this so badly and yet I refuse to make it. How do you all get inspired to bake? Do you have to be in a certain mood? Or do you have to really want something you can’t buy? Is there a gun to your head? Or do you actually enjoy it!?
AND WHAT ABOUT THE MESS? The clean-up on this cheesecake alone would take me about 15 days of procrastinating, and then flies would start to raise their children in the wreckage, and raccoons would move in and build forts with some of the 17 mixing bowls, and then I’d be all, “Fuck it, let’s just move.” And them’s the facts!
Chef Tal Ronnen’s Thanksgiving menu: Oven-roasted banana rum cheesecake with spiced pecan crust and maple rum sauce! »
We’ve just about done it, friends: we’ve finished the dinner menu by chef Tal Ronnen + Gardein. Thanksgiving is done! Now it’s time for dessert, a little sweet something in our tums after so much tasty savory. But no pumpkin? No pumpkin! This is a vegan menu; it’s not for shrinking-violet traditionalists. BE BOLD! Make a vegan cheesecake, with bananas and rum and pecans and maple syrup! Judge the quality based on chef Ronnen’s recommendation of grade-B maple syrup, the tastier and healthier grade of syrup. Of course one can rarely go wrong cooking with booze—perhaps have a nice proper daquiri before baking? Considering you’ll be making five other courses, you’ll need a nice tidy drink to get through it all. Happy Thanksgiving!
Oven-roasted banana rum cheesecake with spiced pecan crust and maple rum sauce
6 to 8 servings
2 hrs prep (plus 3 hrs chilling)
45 min cook
4 very ripe bananas
1 cup grade-B organic maple syrup
4 Tbsp. Earth Balance
1 Tbsp. dark rum
1 cup pecan nut flour
½ cup spelt flour (white or whole)
1 Tbsp. firmly packed light
4 Tbsp. Earth Balance, partially melted
⅛ teaspoon ground cardamom
½ teaspoon ground ginger
Pinch of sea salt
16 ounces nondairy cream cheese
¾ cup firmly packed light brown sugar
¾ teaspoon ground cinnamon
½ cup dark rum
2 Tbsp. cornstarch
¼ teaspoon salt
Toasted pecan halves
Step 1, Roast bananas: Preheat the oven to 325 F. Place 4 large, very ripe, unpeeled bananas on a roasting pan and roast for 15 to 20 minutes, until bananas are soft and skin turns dark brown. let bananas cool to room temperature in the pan in their skins. Set aside. Increase oven temp to 400 F.
Step 2, Spiced pecan crust: Combine 1 cup pecan nut flour,* ½ cup spelt flour, 1 Tbsp. firmly packed light brown sugar, 4 Tbsp. partially melted nondairy butter, ⅛ tsp. ground cardamom, ½ tsp. ground ginger, and a pinch of sea salt in a bowl, and stir until well incorporated. Press the mixture into the bottom of a 9-inch springform pan and put in freezer for 5 minutes. Bake at 400 for 8 to 10 minutes, until crust is a little dry and edges are light golden. Let cool completely on a wire rack.
*To make pecan nut flour, freeze the nuts overnight, then place in a food processor and pulse until finely ground. Freezing the nuts prevents them from turning into nut butter when you process them.
Step 3, Cheesecake filling: Peel the roasted bananas and remove any obvious strings. Purée bananas in a food processor until very smooth. Add 16 oz. nondairy cream cheese, ¾ cup firmly packed light brown sugar, ¾ tsp. ground cinnamon, ¼ cup dark rum, 2 Tbsp. cornstarch, and ¼ tsp. salt, then pulse until smooth, scraping sides of bowl periodically. Do not overprocess or cream cheese will separate and curdle.
Step 4, Bake cheesecake: Pour the filling into the crust and bake at 400 F for 10 minutes. Reduce temperature to 350 F and bake another 35 to 45 minutes, until the top is the color of light brown sugar and center is set. A toothpick inserted in center should come out clean. Let cheesecake cool to room temperature on a rack for at least 1 hour, then cover with plastic wrap and chill in refrigerator at least 3 hours, preferably overnight.
Step 5, Maple rum sauce: In a small saucepan, combine 1 cup maple syrup, 4 Tbsp. nondairy butter, and sea salt to taste and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, stirring frequently, until sauce has thickened slightly, about 10 minutes. Remove from heat and stir in 1 Tbsp. dark rum, stirring carefully, as sauce will bubble up a bit. Let cool for a few minutes then taste and add more salt if necessary. Cool to room temperature, then transfer to a squeeze bottle. if not using immediately, the sauce can be warmed by putting the bottle in a pan of hot water off the heat.
Serve: In a small saucepan, combine 1 cup maple syrup, 4 Tbsp. nondairy butter, and sea salt to taste and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, stirring frequently, until sauce has thickened slightly, about 10 minutes.
Why hello, vegan pumpkin cheesecake from Loving Hut in the Westfield Mall in SF. Vegan mall cuisine combines my two great loves: hot plate buffet-style food and mall shopping. What can I say? I’m white trash through and through.
Other treats available include fresh spring rolls, Philly cheesesteaks, and Thai iced teas. Yes, please!
Road Trip: Quiet Storm in Pittsburgh! »
As much as it’s possible for a person to appreciate her circumstances, I appreciate how good a vegan has it in San Francisco. All we’re missing, aside from the utopia of course, is a place to get a good tofu scramble. This city is utterly devoid of good tofu scrambles.
Strangely enough, the best tofu scrambles I’ve ever had were cooked in Davis, Calif. and Pittsburgh, Penn. OK, not so strangely to find good vegan food in Davis, but what is delicious vegan breakfast doing in Pittsburgh? Well! It is waiting for you to order it at the Quiet Storm.
They serve a daily breakfast that Joel is partial to, the Nothin’ Fancy, a good amount of tofu, potatoes and toast that is very good. They say their secret is to bake the scramble, but I believe that is a lie; the secret is also in the seasonings, because you could bake a thousand tofu scrambles from a thousand Bay Area restaurants, and none would taste as good as the one from Quiet Storm.
Even better, on weekends you can have a “country” breakfast burrito featuring this amazing tofu, plus the potatoes, little mushrooms and vegan sausage. The tortilla all this goodness is wrapped up in is made warm and crispy, and then topped with onion “jam.” Whatever onion jam is, who cares, just eat it, it is delicious.
I tell you, I have never eaten a better tofu-based breakfast outside of my own kitchen. OK, I’ve never eaten a better tofu-based breakfast, period, as I do not generally go to such trouble for one little breakfast. Besides, like I said, there are secrets to making this scramble that I haven’t cracked; replicating it would be impossible.
As for matters non-scrambled, their vegan cheesecake is very good, texturally perfect if a bit lacking in tartness. Do not, absolutely do not ask for “vegan cream cheese” to put on your toast, though; from what I could surmise, it’s cold whipped tofu, probably silken, and that’s it. Imagine taking a bite of that on your hot and toasty bagel. Are you shuddering? I shuddered. It was disgusting. This is entirely avoidable, of course, when you order your breakfast in a tortilla instead.
If you are ever in Pittsburgh, go eat at Quiet Storm. I have it on a native’s authority that they make good lunches and dinners, too, so there’s that. You should really go to breakfast, though, and Pittsburgh is supposed to be one of those big Sunday brunch cities, and Quiet Storm does that up right, too, so I’m told. Someday soon maybe one restaurant in our so-called vegan-friendly city will take a lesson from this little cafe across the country and make an edible tofu scramble, and I won’t have to keep pining for this one breakfast burrito I had this one time.
[all photos—and breakfasts!—courtesy Joel]