I feel a bit overworked today. Last night I crossed into overtime after only 2/3 of my pay period. It was a long week. I have the next two days off and hope to relax, cook, watch basketball, and play some games.
Sunday Jamie and I went to the house to look at paint colors. We completely grabbed the wrong samples and will need to go back out. Then we got a few items at the store and returned home for a day of cooking.
I started a vegan cheesecake. Interestingly, the oven in our condo is not level and when you bake something like a cheesecake, it comes out lopsided. I will give you the recipe either way, make it in a flat oven.
1 graham cracker crust (store bought or homemade)
2 1/2 tubs of Tofutti Cream Cheese
4 units of egg replacer
3/4 cup of brown sugar
1/2 cup of sugar
1/3 cup of lemon juice
1/4 cup of maple syrup
2 tablespoons of water
1 tablespoon of cinnamon
1 teaspoon of vanilla
Pre-heat the oven to 350. In a sauce pan, pour water, brown sugar, and maple syrup. Bring to a simmer and allow the sugar to dissolve. In a food processor, add the tofutti cream cheese, egg replacer, vanilla, and sugar. Puree until smooth and well mixed. Add in 1/2 cup of the water and brown sugar mixture. Puree until well mixed. Add in the lemon juice and puree until smooth and well mixed. Taste. The mixture should have a strong lemon flavor and be richly sweet. Add more water / brown sugar mixture to make sweeter and lemon juice for more lemon flavor until satisfied. Pour the mixture into the crust and bake in the oven for 30 mins. The top should begin to become golden brown and bubble a bit. Chill for 3 hours and top if you wish.
I have been working on this recipe for a long time and am very happy with it. It comes out nice and moist with a sweet flavor. Try it.
Sunday I also made some seitan. I roasted it in the oven with some potatoes and brussel sprouts. The seitan came out really well. It is good to have the oven back.
Lunch on Sat was made by Jamie. Her famous enchiladas! Tato liked the smell and I like the taste! Yum!