I LOVE THANKSGIVING TIME!
Last night was my first sighting of the holiday. I was driving around the beautiful neighborhoods of Hollywood and saw a huge christmas light display on a gorgeous home. I went home immidiately and played some christmas music. It gave me the chills. I love all of the smells of this time of year, the fall just makes me so happy. It's truly the beginning of the holiday season. Even the Starbucks has the pumpkin lattes on special.
I am spending this holiday week in Palm Springs, CA with clark's family. It will be my first holiday with the Koelch's. His mom, grandma and sister are so much fun and I cant wait to cook with the family. I will be bringing one of my favorite recipe's from the FAT FREE VEGAN blog. The double-layer pumpkin cheesecake is out of this world. Everytime I make it, its gone in 5.3 seconds. I am so excited to celebrate, my vegan way!
HAPPY HOLIDAYS! re
Double-Layer Pumpkin Cheesecake
(printer-friendly version)
8 ounces Tofutti Better Than Cream Cheese (look for the non-hydrogenated version in the yellow container)
12 ounces light firm silken tofu (or extra-firm)
1/2 cup agave nectar (or sugar)
2 tablespoons cornstarch
1 1/2 tablespoons lemon juice
1/2 teaspoon vanilla
1/2 cup pumpkin puree (canned, not pumpkin pie mix)
2 teaspoons rum (optional)
3 tablespoons brown sugar or natural sugar
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon grated fresh nutmeg (please!)
1 pre-made 8-inch graham cracker crust (or oatmeal cookie crust)
Preheat the oven to 350F.
Put the first set of ingredients (toffuti through vanilla) in a food processor and puree until completely smooth. It should be silky smooth--not chalky or lumpy.
Remove a cup of this mixture from the processor and spread it in the bottom of the crust.
Add the next set of ingredients (pumpkin through nutmeg) to the ingredients remaining in the food processor and process until well blended. Smooth it carefully over the white layer in the crust, heaping it slightly in the middle. Bake until the center is almost set, about 50-60 minutes. (Insert a toothpick. If it comes out liquidy and cold, give it more time, until the center is firm.) Remove from the oven and allow to cool. Refrigerate until completely chilled, at least 3 hours. Serve to delighted guests. (Don't tell them it's vegan, and they won't know!)
Serves 8. Per serving (not including the crust): 218 Calories (kcal); 7g Total Fat; (28% calories from fat); 4g Protein; 35g Carbohydrate; 0mg Cholesterol; 179mg Sodium.
xoxo
