Jamie's request

[Guest guest]

I don't know if graham is acceptable, you could make it without the crust.

 

 

* Exported from MasterCook *

 

Chocolate Peanut Butter Cheesecake

 

Recipe By :Mark W. Rasmussen

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup soy margarine

3 cups chocolate flavored graham crackers -- crumbled

2 cups creamy - natural peanut butter

2 12 oz packages firm silken tofu

3 teaspoons Egg Substitute

1/2 cup Sucanat -- or xylitol

1 teaspoon vanilla extract

2 pounds non-dairy unsweetened chocolate chips

 

Melt the margarine and mix it into the crumbled graham crackers. Grease an

8-inch springform pan and mold your cracker mix around the inside sides and

bottom of the springform to form the crust.

 

Pour half the oil out of the peanut butter jar and then combine the peanut

butter, tofu, egg substitute, sucanat, and vanilla into a mixing bowl. Melt the

chocolate chips in a pan on a low flame until chips are melted then add melted

chocolate to mixing bowl.

 

Transfer contents of mixing bowl to a blender or food processor and blend well.

Pour this mixture into prepared crust. Bake in a preheated oven at 400F for 45

minutes. Allow to cool to room temperature then refrigerate. Serve cold

decorated or undecorated.

 

Source:

" Veggie Works Vegan Cookbook "

Copyright:

" 2001 Mark W. Rasmussen "

 

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Per Serving (excluding unknown items): 1278 Calories; 109g Fat (76.8% calories

from fat); 48g Protein; 26g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;

1871mg Sodium. Exchanges: 1/2 Grain(Starch); 7 Lean Meat; 18 Fat; 1/2 Other

Carbohydrates.

 

NOTES : A delicious and wholesome dessert, full bodied and similar in texture to

the ovo/lacto version. A piece of this pie has about the same nutrition as a

sandwich.

Nutr. Assoc. : 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Egg Substitute

 

Recipe By :Mark W. Rasmussen

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon cornstarch

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1 teaspoon xanthum gum

3 tablespoons water

 

Thoroughly combine all dry ingredients together, then mix into the water. Use

as a substitute for one egg in baking recipes.

 

Source:

" Veggie Works Vegan Cookbook "

Copyright:

" 2001 Mark W. Rasmussen "

 

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Per Serving (excluding unknown items): 32 Calories; trace Fat (0.1% calories

from fat); trace Protein; 8g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

560mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Other Carbohydrates.

 

NOTES : This recipe produces the equivalent of one baking egg. This powdered

mixture of binding and leavening agents serves as a healthy replacement for

eggs.

Nutr. Assoc. : 0 0 0 0 0