|Vegan Holiday Kitchen|
The book is called Vegan Holiday Kitchen written by Nava Atlas. This book is a beautiful hardbound book that is organized so well. It has tons of beautiful food photos, and the recipes all look very good! The books chapters are divided by Holidays and events to help you plan from which include...
- Christmas and The Holiday Season
- Jewish Holidays: Passover, Rosh Hashana, and Hanukkah
- Independence Day and Summer Entertaining
- Brunches, Appetizers, and Potluck Dishes
For each of these chapters are tons of menu and meal ideas. I love this idea and I think it would be such a helpful tool for so many of you! I definitely recommend this book! Of Course, I can't leave you without a recipe from the book. They have generously let me share one of the recipes with you. So naturally I chose something perfectly fitting for the upcoming Thanksgiving holiday. This looks so good, and I myself have added this pie to my menu for Thanksgiving. I am really excited to try it out! The recipe is the picture below of the pumpkin cheesecake in the picture collage. How good does that look? Enjoy everyone!!!
Pumpkin Cheesecake with a Hint of Chocolate
recipe from Vegan Holiday Kitchen
makes 1 9-inch pie feeds 6-8
What you need:
1/2 cup vegan chocolate chips
1/4 cup walnuts
1 9-inch good quality natural pastry crust, vegan, and preferably whole grain
1 12.3-ounce container extra-firm silken tofu
1/2 cup vegan cream cheese
2/3 cup natural granulated sugar
1 1/2 cups of well baked, coarsely mashed sugar pumpkin or butternut squash
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice or more to taste
1/2 cup chocolate chips for optional chocolate drizzle
vegan whipped cream for garnish, optional
How to make:
1. Preheat oven to 350 degrees.
2. Combine 1/4 cup chocolate chips and walnuts in a food processor and pulse on and off until finely chopped.
3. Scatter the chocolate chip and walnut mixture evenly over the bottom of the pie crust and then set aside.
4. Combine half the tofu, half the cream cheese, and half the sugar in a food processor and process until smoothly pureed. Pour into the pie crust and smooth down with a cake spatula.
5. Combine the pumpkin or squash pulp in the food processor with the remaining tofu, cream cheese, and sugar, along with the cinnamon and pumpkin pie spice. Process until smoothly pureed and pour into the pie crust over the plain tofu layer and smooth down with a cake spatula.
6. Bake for 40-45 minutes until the mixture is set and the crust is golden brown. Let the pie cool to room temperature. Cut into 6-8 slices to serve.
7. If you would like to garnish each slice of pie with chocolate drizzle, melt the chocolate chips in a double broiler on the stove top. Transfer the melted chocolate to a pastry bag, or less fancy but almost as effective, a ziploc bag. If using the Ziploc, snip a tiny hole in one of the corners and gently squeeze the chocolate over each slice of pie in an attractive zig-zag pattern. You can also garnish with a vegan whipped cream..