Shopping locally

Since I had become vegetarian, the areas in which I lived never posed a problem for desired resources. However, with only two local grocery stores I knew for sure I was going to spend the bulk of the food budget out of town. Well, staying faithful to local grocers has paid off. In just one year, our local grocers carry at least three types of tofu and hard to find items such as soy ice cream, soy yogurt, edamame, agave, dates, demerara sugar, basmati rice, garbanzo beans, raw nuts (even 2 lb bags), pure chocolate, meat alternatives, almond milk (soy was always available), and now the item I thought I would never have-vegan nonhydrogenated margarine provided by Smart Balance. If only we could get tahini, nutritional yeast, and TVP that would be all the neccessites of a vegan kitchen.

Well, to treat myself and support our local grocers, I bought Smart Balance margarine in order to make Strawberry tofucheesecake. Mmmm! I have had to use oil instead of margarine to make the crust for some time now. This was much more successful. I don't use a graham cracker crust, but I use animal crackers instead. It's much softer, and the texture is about the same. Besides, I never liked graham cracker crust.

Strawberry Tofu Cheesecake

Preheat oven on 350 degrees

Crust:
1 1/2 cup animal/graham cracker crumbs
1 tsp cinnamon
Process one minute
1/4 cup margarine Add to mixture and process on high until it clumps together and stops mixing
(Can be mixed with hands)
Transfer mixture to springform pan and press firmly

Filling:
1 box Mori Nu Extra Firm Silken Tofu
1/2 carton extra firm tofu
1/2 lb strawberries halved
1 4 oz container of vanilla or strawberry soy yogurt (opt)
1 juice and zest of one lemon
2 Tbsp pure vanilla extract
1/2 cup unbleached sugar

Drain tofu and crumble into the food processor (or blender) add all other ingredients and process for about 1 minute. Scrap the sides and process on high another minute or more until creamy and smooth

Pour filling on top of crust and smooth the top. Put in oven and bake for 45 minutes. Take out and allow it to cool

1 cup sliced strawberry  for topping

Then transfer to fridge for 4 1/2 or more hours

Take off springform

Should make about 12 slices

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