Tag Archives: creamy

Virtual Vegan Potluck: Guava Cheesecake!

Today is a special one because you’re visiting a page that’s part of the Virtual Vegan Potluck! This is the second one that Turning Veganese has been fortunate enough to participate in and it’s a great way to look at lots of vegan food blogs and even some non-vegan blogs that are participating by presenting a vegan dish. I definitely recommend exploring. Use the “go forward” and “go back” buttons at the bottom of the page to participate.

I wanted to be sure that Florida culture came out in my Virtual Vegan Potluck contribution so I decided to include some local flare. Guava pastries are a staple in our Cuban heritage, coconut and lime are ubiquitous in Caribbean cuisine so I wanted to include them in this recipe, and pecans are here to represent the Southern elements in South Florida culture. This is an incredibly easy recipe and shouldn’t take you more than 20 minutes to prepare. All you need is a good spring form pan and the ingredients.

First prepare the crust by combining the following in a bowl:

1 cup of medjool dates, soaked overnight in water, drained and blended until smooth

1 cup of shredded coconut, preferably unsweetened

1 cup of crushed pecans

1 cup of almond meal

1/4 tsp of vanilla extract

a pinch of cinnamon

Mix these until uniform, adding extra water if it’s dry. It should be crumbly and a little sticky.

Once you like the texture, moosh it into the bottom of your spring form pan.

Now that you’ve got your crust, we’ve got to make the ‘cheese’cake part. It’s simple too:

1 carton of silken tofu

1 tsp starch (we used arrowroot) dissolved in 1 tbsp of lime juice

7 ounces of guava paste

Put all of that into your blender and blend until smooth. Pour it over the crust and put it into your freezer.

I sprinkled mine with some additional coconut to make it extra pretty. It’ll be ready in 4 hours.

Remove the wall of your spring form pan and serve. It will get gooey as it melts so put your spring form base on a wide plate to catch anything that falls off the edge.

This concludes my part in the Virtual Vegan Potluck event and I hope you’ll visit all the other posts in the chain. If you’re new to Turning Veganese, I hope you’ll visit again. Click on the “go forward” or “go back” button below to see what else the Virtual Vegan Potluck has in store for you!

This is Christie and Brent, signing off to head to the Potluck!

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Hope and Corn Chowder

The Vegan’s Husband named me as a baton carrier in the Hope relay and I’ll tell you I was a little nervous. It seems like a lot of responsibility.

I wanted to include a recipe that was easy and delicious and loaded with nutrition. Chowders are usually loaded with fat and cholesterol so I’m giving you one that’s high in fiber, protein and flavor. I started with the following:

1 12 ounce carton of silken tofu (we use MoriNu organic)

cilantro (stems and/or leaves)

3 tomatillo, chopped

1 small onion, diced

1 6 ounce jar of sliced pimientos

1 jalapeño, diced (optional, for spice)

1 10 ounce bag of frozen corn (we used Cascadian Farms organic)

1 cube of veggie bouillon

1 generous pinch of flake red pepper

1 cup of water (more or less depending on your needs)

1-2 tsp olive oil

salt and pepper to taste

First, pre-heat your oven to 400F/205C. Grease a baking sheet lightly and put your tomatollos (whole but papery husk removed) on it. When the oven is hot, put them on the top rack near the broiler coil. This particular day it took only 8 minutes to blacken the skin (above). I wish I knew a better way to time this stuff without lighting them on fire but all I can advise is to watch them closely after 5 minutes. When they’re done, set them aside to cool. Also, don’t forget to turn off the oven.

I put the block of tofu into my blender along with the cilantro and bouillon cube. Whenever I use leaves from cilantro I put the stems in a bag in my freezer for use in recipes like this one. Freezing preserves the aromatic compounds that give cilantro it’s unique (and to some offensive) flavor that is lost in dried coriander powder. The stems are also very flavorful and full of fiber. I blended the tofu until it was creamy.

Meanwhile I added a teaspoon or so of olive oil to a pot and sauteed the onion, pimientos and jalapeño. We like food spicy so if you’re shy, consider adding a quarter or half of the jalapeño.

When the onion had become translucent, I added the flake red pepper and frozen corn  and continued stirring until it was thawed.

I added the tofu and used another cup of water to get some of the remaining tofu out of the blender. I added it until I liked the consistency of the chowder.

I took my tomatillo and chopped them roughly. I stirred them in gently and served garnished with fresh cilantro leaves.  Brent ate his with corn chips and there were no leftovers which made me sad. I love awesome lunch and even better when it’s high protein comfort food.

My recipe is soy based so if you’re sensitive to soy I’d love to hear if this recipe works with cashew or coconut cream

Now that we’re full of delicious food I can be more objective in my choices on to whom I’ll pass on the Hope baton!

1. Whatcha Reading? is a blog that covers a broad range of topics relevant to vegans from cooking and baking to eating out and weird situations that come up when you’re a vegan in a carnist world.

2. an Unrefined Vegan Is anything but unrefined. This blog features stunning photography or mouth watering vegan food and something out of my cooking comfort zone: baking. Breads, cookies, cakes and muffins abound here along with other vegan goodies… give it a look.

3. CameraPhone Vegan appeals to me through 4 things: cooking, reviews, sampling local eateries and being local to me so I can go and try those delicious foods. The writing style is lively and accessible and they give helpful hints about what’s gluten-free and vegan and both! (Thank-you!)

4. I’ve become a big fan of the Teapot Vegan. This blog is so honest as to be indispensable. It reminds me that identity and being vegan are intertwined with health, self image and day-to-day life. I often suffer from tunnel vision and this blog brings me right back to seeing the whole picture.

5. Last and not least Vegan Monologue is a blog that does great product reviews and doable recipes. The photography is great and the instructions are easy to follow.

That just about wraps up this post!

This is Christie, signing off!

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Creamy Mushroom Soup!

This was comfort food. It’s raining sideways again here in Miami and you just gotta have something decadent. We used the following:

1.5 cups mushrooms, chopped roughly

1 carton of silken tofu

1 onion, diced

1/2 cup of white wine (we used a chardonnay)

1 tsp herbes de provence

1 pinch nutmeg

1 cube bouillon

1 generous pinch sage

2 tbsp onion powder

1 tsp garlic powder

2 tbsp nutritional yeast

1 tbsp olive oil

water to texture

salt and black pepper to taste

I combined the white wine and tofu in my blender and blended it until smooth. Then I put the onion and mushrooms in a pan and sauteed until the onion was translucent. I added the rest of the ingredients, adjusted the seasonings and then added water until I liked the texture.

I garnished with some shredded basil and served it. It was creamy and earthy and savory and soothing and with lots of protein and not a lot of fat. This would be awesome hot with a big tomato salad or as a cold appetizer. It’s also quick and easy enough to make for a quick lunch.

This is Christie, signing off!

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Minty Banana Colada!

Summer is definitely a time for frosty summery drinks and this is definitely a frosty summer drink. We combined the following in the blender:

1 frozen banana

1 tbsp shredded coconut

1 cup of coconut cream or coconut milk

1 tsp coconut sugar (more or less depending on your taste)

1/2 cup fresh mint leaves

1.5 cups of ice

1.5 cups almond milk

1/2-1 cup of rum (optional)

Blend this up to creamy perfection. Garnish with more mint. Share with friends!

This is Brent, Christie and Melissa, signing off!

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Southwest Pumpkin Chili and Corn Soup‏

A good friend found a huge pumpkin growing in her backyard and when she eventually harvested it she found herself with more pumpkin puree than she knew what to do with. This is where I come in as the lucky recipient of 16 ounces of pumpkin puree. It was really sweet and mellow so I decided to make a Southwest pumpkin chili and corn soup. You’ll need the following:
1 lb. of pumpkin puree
1/4 cup of salsa verde or juice from 1 lime if you’re short on time
1 generous pinch of chili powder
1 pinch of paprika
flaked red pepper and garlic salt to taste
1/2 cup of frozen corn
1/4 cup of cilantro leaves

I melted the frozen puree over medium-high heat in a sauce pan adding the dry spices. When the puree was melted and everything was getting steamy I adjusted the seasonings and added the corn and cilantro leaves. I stirred it in and reduced the heat to low until I was ready to serve.

The tartness of the lime will accentuate the sweet corn and mellow pumpkin. Cilantro will make the whole thing fragrant and beautiful.

I garnished mine with some paprika. Sprinkling some tortilla chips over the top might add to the texture but it’s awesome as is!

This is Christie, signing off.

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Ginger Squash Soup FTW!

Sometimes when it’s raining sideways and the sky is grey (which happens often in South Florida during the summer) you just want comfort food. We decided that squash soup with ginger and grilled cheese would fit the bill for a pair of hungry martial artists so this is what we gathered:

1 piece of ginger, (this will make it spicy and fragrant, add as little or as much as you like. Our piece was a little smaller than my palm)

1 carton of silken tofu

20 ounces of squash puree

1 tbsp Thai chili paste

1 tbsp syrup or sugar

1 cube of bouillon

1 pinch of cinnamon

1 pinch of nutmeg

salt to taste

I blended up the tofu (I used a box of Mori-Nu soft silken tofu) and ginger until it was creamy and combined it with the squash in a large pan. I used 2 boxes of Cascadian farms frozen winter squash puree.

I added all of the seasonings, adjusted them as needed and stirred until it was thoroughly mixed and heated through. I also happened to pick up some vegan gluten-free olive bread at a local market and melted some Follow Your Heart mozzarella in the oven. It took about 7 minutes at 350F/180C to get bubbly and melty.

The earthy buttery savory flavors in the grilled cheese perfectly complimented the spicy floral sweet squash soup. Brent isn’t a big fan of squash but when I mentioned making a similar soup with carrots, he got excited. This particular dish is remarkably low in calories for how rich and creamy it is. The whole pot has about 320 calories and easily feeds 2 hungry people. It’s loaded with fiber, vitamin A and protein in addition to antioxidants and trace nutrients from squash, soy, chili, cinnamon, nutmeg and ginger that are of particular interest to scientists.

This is Christie, signing off!

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“Chicken” Caesar Wraps

This is a post that I’ll alternatively title “things I miss from ‘before'”. Chicken Caesar wraps and chicken Caesar salads contain the big “no-nos” as far as my digestive tract is concerned: gluten, dairy and eggs. This is an incredibly simple recipe and delicious as well as being higher protein and lower fat than the traditional stuff.

I was inspired because I got some rad chili tortillas from the YummyMunch Bakery and decided we needed to have some Caesar wraps. Now, you might already know I’m not a fan of greasy oily things or fish smells so no cups of olive oil or anchovy paste in this recipe. In your blender or food processor combine the following:
juice from 1 lemon (at least 3 tbsp)
1 tsp to 1 tbsp Dijon mustard depending on the variety
1 block of silken tofu
2 tbsp garlic salt
1 tbsp onion salt
1 tbsp Italian seasoning
2 heaping tbsp nutritional yeast
syrup or sweetener as needed
salt and pepper to taste

Blend until smooth, adjust the seasonings as necessary. Be careful you pick Dijon mustard for your Ceasar dressing: some mustards will make your dressing taste weird. This is a low fat, no cholesterol and high protein version of your favorite with all the creamy texture and great flavor.

We combined it with soy curls prepared according to the package directions and baked until crispy, spinach, tomato and Eat in the Raw vegan parmesan and wrapped it up in Hayle’s red chili tortillas for a healthy vegan dinner. It was quite a treat!

This is Brent and Christie, signing off.

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