I was really in the mood for cheesecake last night, but since I am on a diet I had to improvise, as usual. I started with a generic tofu cheesecake recipe and made changes like replacing the sugar with stevia and adding extra vanilla/water to replace the oil. (I didn’t make a crust, but crushing some graham crackers in the bottom of the loaf pans would probably been pretty good too.)
2 Personal Loaf Pans (or 1 Small Pie Pan)
- 1 16 oz. Package Hard Tofu (Drained and Pressed for only 10 min)
- 1 1/2 Tbsp. Peanut Butter (I prefer natural without the added sugar.)
- Update: The flavor was very subtle I think I’d use 3 Tbsp. or more next time.
- 1 Tbsp. Coconut Oil
- 2 Tbsp. Vanilla
- 1/4 Cup Water
- 20 Drops Liquid Stevia (or 10 Packets Stevia)
- Update: My kids suggested sweetening it more. (Regular sugar would have made it sweeter.)
- Jelly of Choice
- Pre-heat oven to 350.
- Put everything but the jelly in a blender and blend until smooth (Add extra water if necessary for your blender. As a side note, I love my Vitamix.)
- Pour into pie pans leaving a space at the top of each.
- Bake for 15-20 min till top is starting to brown and is firm.
- Cool on a rack or a towel for 15 min.
- Spread jelly of choice (I choose strawberry.) on the top of each.
- Refrigerate until chilled or eat warm if you like… I couldn’t wait 🙂
I threw this dish together in about 45 min. It was easy and everyone in my family enjoyed it. It doesn’t require saffron rice like a normal paella.
- 2 Cups White Rice
- 3 Cups Water
- 1 Tbsp. Yellow Curry Powder
- 1/2 Package Sliced Fresh Mushrooms
- 1/3 Cup Fresh Bell Pepper Diced (Add more if you like)
- 1/2 Cup Fresh Onion Diced (Add more if you like)
- 1/2 Large Can Petite Diced Tomatoes Drained
- 1 Can Corn
- 2 Tsp. Salt
- 1 Tsp. Black Pepper
- 2 Tsp. Coriander
- Chili Garlic Sauce To Taste
- Place rice, water, and curry powder in Rice Cooker and turn on. (This way it will be almost completely cooked by the time we get the rest done.)
- In a large pot, sauté onions, bell peppers, mushrooms for about 3 min.
- Add Tomatoes, Corn, Salt, Pepper, and Coriander to the pot and stir frequently.
- Cook until almost all the liquid is gone and all the veggies are done. Doesn’t take long maybe 3-5 min.
- Take off the heat and cover.
- Once the rice is done (Per your rice cooker directions) turn off the cooker. The rice should have a nice yellow color and a good curry flavor.
- Mix the rice with the veggies in the large pot until thoroughly distributed.
- Scoop into bowls and add some chili garlic sauce to make it spicy (my favorite). Like this: One of my daughters liked it better with some soy sauce (she doesn’t like spicy food).
My wife found this interesting piece of food art and decided to make it for a party we went to. It actually looked cool, but wasn’t practical for anything. It would be good as a centerpiece.
- Seedless Watermelon
- About 6 wooden skewers
- About 3 metal skewers for stability
- 2 stalks of celery
To make this:
- Cut the watermelon in half.
- Scoop out most of the inside of both halves and set aside for a fruit salad.
- Break wooden skewers in half and stab into the bottom half at an angle and then stab the celery pieces with the end sticking out so that it makes a leg that will help the watermelon stand up. Four of these should do the trick.
- Use metal skewers to stab through the top piece of watermelon at an angle then down the back side of the bottom piece to create the lid of our fruit BBQ pit.
- Now garnish with a few skewers of fruit in the middle to make it look like you are cooking them. Enjoy 🙂
This is a modification of a recipe from Averiecooks.com: Hot and Sour Broiled Tofu that my wife asked me to tweak for her.
- 16 oz. Tofu pressed (Cut into 12-16 slices)
- Juice from 1 medium orange
- 3 tbsp. Jalapenos diced (I used jar slices)
- 1/2 cup Water
- 4 tbsp. Apple Cider Vinegar
- 4 Stevia Packets
- 1/4 tsp. Cayenne pepper
- 2 tsp. Corn Starch
- If you have not already done so, press your tofu for at least 30 min. This is important if you don’t want runny tofu.
- Wisk together all ingredients except the tofu.
- Pour into a sauce pan and put on stove at med-high heat. (Gas may vary since I did mine on electric.)
- Stir regularly if not constantly once it gets close to boiling.
- Boil until it starts to thicken. (If you are familiar with the original recipe we are replacing the pepper jelly with this mixture.)
- Take off stove and cool for a few min till it is a little more thick.
- While waiting line a cookie sheet with baking paper.
- Take slices of Tofu and dip into the marinade, once covered place on cookie sheet. You should have something that looks like this:
- Set the oven to broil and let the tofu sit for 15 min to let the flavor soak into the tofu.
- Place tofu in the oven on the 2nd shelf down from the top.
- Broil for 5 min and then watch the tofu constantly and turn cookie sheet if it starts to look un-even. The marinade should be bubbling/caramelizing on the top of the tofu.
- Remove from oven after about 2-5 more min depending on how brown you want it. It should look like this:
- Let cool for a couple min so you don’t burn your mouth on the delicious flavor. I suggest adding some steamed broccoli, it was delicious!
This first post is just to let you know that I will be posting interesting food pictures and links both that I have seen and have created. I enjoy creating things with my hands and it gives me a good feeling to cook for my wife and family. As you will find, my wife is a vegan with multiple food allergies which I have to incorporate into most recipes. Some of her allergies include watermelon, coconut, cinnamon, almonds, eggs, and real milk. Think about that list for a while and you will see that most recipes have one or more of these items. If you feel the urge, check out my about page for more information. Otherwise, on to adventuring with food…