Nic
21-07-2005, 05:55 PM
I mentioned these in my newcomers post, and got lots of responses asking for them. The cheese cake is a bit of a faff to make, but worth it for guests as it looks jolly impressive. The macaroni cheese is so easy that I do it on a work night.
So here goes:
Chcolate Orange 'Cheese' Cake
6oz crushed digestive biscuits
3oz margerine
1 orange
1lb silken tofu
4oz sugar
2oz cocoa powder
4tbspn oil
Crush biscuits (either magimix or put in two plastic food bags and bash with rolling pin). Melt margerine, and stir in crushed biscuits. Press into base of 8" round cake tin (one with a removable bottom makes life easier) and chill. Whizz together silken tofu, sugar, cocoa, oil, grated orange rind and juice (best done in magimix). Pour over base.
Cook 35-40 mins at 180C/350F/Gas Mark 4
Cool, and serve with soya cream drizzled over it.
I also (when serving only adults) often replace the orange juice / zest with alcohol - Cointreau and rum both work well and give it a bit of extra oomph. For non-dairy digestive biscuits, economy ones are often OK but the Dove Farm ones definitely are (though a bit pricey).
Macaroni 'cheese'
This one's in metric, as its my own adaptation of something from vegweb. I've also calculated calories, for those interested this does two big servings of 360 calories each. Its good with green veg like peas or brocolli. Its more like a tofu bake than traditional macaroni cheese, but my soy-products-hating husband really likes it, so there has to be something good going on.:)
1 large onion
4 cloves garlic (adjust to taste)
olive oil (for frying)
200g silken tofu (roughly half a box of Mori-Nu)
100g uncooked macaroni
200ml unsweetened soya milk
2tbspn flour
20g nutritional yeast (or to taste)
Worcestershire sauce (to taste)
soy sauce (to taste)
salt and pepper (to taste)
Preheat oven to medium (about 180C). Boil macaroni. While macaroni is cooking, gently fry the onion and garlic in olive oil. While onion is cooking, whizz tofu (chopped into smallish pieces), soya milk, flour, nutritional yeast, Worcestershire sauce, soy sauce, salt and pepper together until smooth. Taste and adjust seasonings (more is better, in my opinion).
Drain cooked macaroni, put in pyrex and add onion/garlic and tofu mix. Stir until thoroughly combined. Sprinkle with nutritional yeast, if you like added cheesiness. Cook for about 20 mins with the lid on, then about another 20 mins with lid off to brown. Timing doesn't matter - anything from 30 mins to an hour seems to work.
So here goes:
Chcolate Orange 'Cheese' Cake
6oz crushed digestive biscuits
3oz margerine
1 orange
1lb silken tofu
4oz sugar
2oz cocoa powder
4tbspn oil
Crush biscuits (either magimix or put in two plastic food bags and bash with rolling pin). Melt margerine, and stir in crushed biscuits. Press into base of 8" round cake tin (one with a removable bottom makes life easier) and chill. Whizz together silken tofu, sugar, cocoa, oil, grated orange rind and juice (best done in magimix). Pour over base.
Cook 35-40 mins at 180C/350F/Gas Mark 4
Cool, and serve with soya cream drizzled over it.
I also (when serving only adults) often replace the orange juice / zest with alcohol - Cointreau and rum both work well and give it a bit of extra oomph. For non-dairy digestive biscuits, economy ones are often OK but the Dove Farm ones definitely are (though a bit pricey).
Macaroni 'cheese'
This one's in metric, as its my own adaptation of something from vegweb. I've also calculated calories, for those interested this does two big servings of 360 calories each. Its good with green veg like peas or brocolli. Its more like a tofu bake than traditional macaroni cheese, but my soy-products-hating husband really likes it, so there has to be something good going on.:)
1 large onion
4 cloves garlic (adjust to taste)
olive oil (for frying)
200g silken tofu (roughly half a box of Mori-Nu)
100g uncooked macaroni
200ml unsweetened soya milk
2tbspn flour
20g nutritional yeast (or to taste)
Worcestershire sauce (to taste)
soy sauce (to taste)
salt and pepper (to taste)
Preheat oven to medium (about 180C). Boil macaroni. While macaroni is cooking, gently fry the onion and garlic in olive oil. While onion is cooking, whizz tofu (chopped into smallish pieces), soya milk, flour, nutritional yeast, Worcestershire sauce, soy sauce, salt and pepper together until smooth. Taste and adjust seasonings (more is better, in my opinion).
Drain cooked macaroni, put in pyrex and add onion/garlic and tofu mix. Stir until thoroughly combined. Sprinkle with nutritional yeast, if you like added cheesiness. Cook for about 20 mins with the lid on, then about another 20 mins with lid off to brown. Timing doesn't matter - anything from 30 mins to an hour seems to work.