We have an exciting announcement: our SECOND cookbook is about to come out!
Yes, as we’ve been merrily posting away as per usual, we were also working on another collaboration behind the scenes. Because we both enjoy quite a bit of vegan cooking in the context of our non-vegan lives, we were selected by Gibbs Smith (publisher of “101 Things To Do With Tofu”) to contribute to their new Virgin Vegan series, designed for people new to vegan eating and cooking. Ours is titled “Virgin Vegan: Everyday Recipes for Satisfying Your Appetite”, and will be officially released on March 1st (though you can of course pre-order it now).
CHECK IT OUT:
So to celebrate, we’re going to share a different recipe from our new baby every day this week – and at the end of the week, we’ll give away FIVE COPIES. You can enter each and every day, and we’ll tally up ALL the entries from all 5 posts to select our five winners via Random.org. Like so:
1. Any single comment counts as an entry all on its own (one per post)
2. Share that day’s recipe post on Facebook
3. Pin it on Pinterest
4. And of course, Tweet it.
You know, the usual. When you post, please make sure you’re using a valid email address so we can get in touch with you for shipping info.
On to the sample recipe!
CHOCOLATE DECADENCE CHEESEFAKE
1 1/2 cups chocolate graham cracker crumbs
6 tablespoons vegan margarine, melted
16 ounces soy cream cheese, softened
16 ounces silken tofu
1/2 teaspoon vanilla extract
16 ounces vegan chocolate chips, melted
1/3 cup flour
1 cup sugar
Preheat oven to 350 degrees. Mix graham cracker crumbs and margarine together and then press into the bottom of a 9-inch springform pan that’s lined with aluminum foil. Let chill in refrigerator while filling is prepared.
In a food processor or high-speed blender, combine all remaining ingredients. Pour over crust and then place pan inside a large, deep baking dish. Fill the baking dish with hot water, taking care not to disturb the springform pan inside and transfer to the oven.
Bake 50 minutes and then turn off the oven. Open the oven door and let cheesecake set for about an hour. Remove from oven and transfer pan to the refrigerator. Chill, covered, for at least 3 hours.
Photographs by Susan Barnson Hayward from Virgin Vegan Everyday Recipes for Satisfying your Appetite by Donna Kelly and Anne Tegtmeier, reprint permission by Gibbs Smith.