And is the recipe for pumpkin cheesecake on vegcooking.com the best ever? Any experience with it?
-3/4 cup flour (I used 50/50 wheat and white)
-3/4 cup sugar (or less, if you like tahini, I guess)
-1/4 cup oats
-1 t baking powder
-vanilla (to taste)
-1/2 cup tahini
Whisk together dry ingredients and then mix in wet.
Bake at 350 for 20 minutes or until golden brown.
Next time I would probably use 1/4 cup tahini and 1/2 cup applesauce, cutting back on the sugar and margarine. More oats, too.
Carrot and Cashew Cream Sauce:
-1 handful of baby carrots for each serving (chopped or not)
-at least two cloves of garlic (to taste)
-1/4 cup cashews for each serving
Boil water, add carrots and garlic, and cover. When carrots start getting soft, add the cashews.
When carrots are completely soft, drain (reserve some of the water) and stick it all in a food processor (I used my Magic Bullet Blender)
Add coconut until desired consistency is reached
I had this over bowtie pasta. Originally I was going to use soy milk, but the can of coconut just called to me. The flavors complement eachother so so well!