Transfer the batter to the prepared pan, spreading it evenly. Bake for 30 minutes, until a toothpick inserted into the center comes out clean. Thoroughly cool on a cooling rack before cutting into 9 or 12 squares.
Oh please, who are we kidding? Eat ‘em while they’re hot and burn your friggin’ mouths off.
Hot Fudge Brownie Sundaes
Oh no we didn’t!
Makes 4
4 ounces semi-sweet vegan
chocolate, chopped
3 tablespoons vegan cream
4 Bitchtastic Brownies
(preceding page)
1 pint vegan vanilla ice cream
2 tablespoons chopped toasted
pecans
4 cherries with stems
In the top of a double boiler or in a medium metal bowl set over a pot of gently simmering water, melt the chocolate and cream, stirring just until smooth; set aside.
Arrange the brownies on plates. Top each with a scoop of ice cream then drizzle with the chocolate sauce (you may not need it all) and sprinkle with pecans, dividing evenly. Finish with a cherry on top, and serve.
Cheezecake
Oh yes we did!
Serves 10 to 12
1½ cups vegan cookie crumbs
(see note on next page)
3 tablespoons refined coconut oil,
melted, or safflower oil
1 cup plus 7 tablespoons raw
(turbinado) evaporated cane
sugar (or other dry sweetener)
2 pounds tofu cream cheese
1 pound silken tofu
3 tablespoons arrowroot or
3 tablespoons plus 2 teaspoons
cornstarch
1 tablespoon pure vanilla extract
Zest and juice of 1 lemon
Fruit Glaze Topping
(optional, recipe follows)
Preheat oven to 325°F.
In a medium bowl, combine the cookie crumbs, oil, and 3 tablespoons of the sugar, stirring until the mixture is uniformly moist. Transfer to a 10-inch springform pan and press the mixture evenly into the bottom and 1 to 2 inches up the sides of the pan. Place the pan on a rimmed baking sheet and bake until the crust is lightly browned and dry, 15 to 20 minutes. Thoroughly cool on a cooling rack.
While the crust is cooling, increase the oven temperature to 350°F.
In the bowl of a food processor, combine about ¼ of the cream cheese and the tofu; process until smooth. Transfer the mixture to the bowl of a stand mixer or a large bowl with a hand mixer. Add the remaining cream cheese and the remaining 1¼ cups sugar and mix on medium speed until smooth.
In a small bowl, combine the arrowroot or cornstarch, vanilla, and lemon juice. Add this mixture, along with the lemon zest, to the cream cheese mixture, beating just until smooth. Pour the entire mixture into the cooled crust. Place the pan on the rimmed baking sheet and bake for 50 minutes.
When time is up, turn off the heat but leave the cheesecake in the oven until the edges are set and lightly browned but the center is still wobbly, about 60 minutes. Remove from the oven, run a knife around the edge of the crust, and let cool completely.
Cover and chill for at least 4 hours and up to a day before removing the sides of the pan. Just before serving, pour the glaze on top, if using, spreading it evenly.
To make cookie crumbs, start with whatever kind of vegan cookies you like—graham crackers, ginger snaps, chocolate wafers, whatever. Put a couple of handfuls in the food processor and pulse until they’re finely ground. Repeat until you have 1½ cups (the number of cookies it takes depends on the size and density of the cookie).
FOR ALL YOU PSYCHO PERFECTIONISTS OUT THERE: There are a couple of tricks to reduce the chances of cracks on the top of a cheesecake. The most important is to not overcook it—trust that that wobbly center will indeed firm up after cooling and chilling. Another is to beat the filling only enough to make it smooth; overbeating increases the air in the filling which makes the cake rise, which can make the cake crack when it falls. A third trick is to run a knife around the edge of the cake right when it comes out of the oven. Still, even the best cooks will get a crack in their cheesecake now and then. So the best trick is to hide cracks with the fruit glaze.
FRUIT GLAZE TOPPING
1 cup all-fruit jam or preserves,
whatever
Oh please, who are we kidding? Eat ‘em while they’re hot and burn your friggin’ mouths off.
Hot Fudge Brownie Sundaes
Oh no we didn’t!
Makes 4
4 ounces semi-sweet vegan
chocolate, chopped
3 tablespoons vegan cream
4 Bitchtastic Brownies
(preceding page)
1 pint vegan vanilla ice cream
2 tablespoons chopped toasted
pecans
4 cherries with stems
In the top of a double boiler or in a medium metal bowl set over a pot of gently simmering water, melt the chocolate and cream, stirring just until smooth; set aside.
Arrange the brownies on plates. Top each with a scoop of ice cream then drizzle with the chocolate sauce (you may not need it all) and sprinkle with pecans, dividing evenly. Finish with a cherry on top, and serve.
Cheezecake
Oh yes we did!
Serves 10 to 12
1½ cups vegan cookie crumbs
(see note on next page)
3 tablespoons refined coconut oil,
melted, or safflower oil
1 cup plus 7 tablespoons raw
(turbinado) evaporated cane
sugar (or other dry sweetener)
2 pounds tofu cream cheese
1 pound silken tofu
3 tablespoons arrowroot or
3 tablespoons plus 2 teaspoons
cornstarch
1 tablespoon pure vanilla extract
Zest and juice of 1 lemon
Fruit Glaze Topping
(optional, recipe follows)
Preheat oven to 325°F.
In a medium bowl, combine the cookie crumbs, oil, and 3 tablespoons of the sugar, stirring until the mixture is uniformly moist. Transfer to a 10-inch springform pan and press the mixture evenly into the bottom and 1 to 2 inches up the sides of the pan. Place the pan on a rimmed baking sheet and bake until the crust is lightly browned and dry, 15 to 20 minutes. Thoroughly cool on a cooling rack.
While the crust is cooling, increase the oven temperature to 350°F.
In the bowl of a food processor, combine about ¼ of the cream cheese and the tofu; process until smooth. Transfer the mixture to the bowl of a stand mixer or a large bowl with a hand mixer. Add the remaining cream cheese and the remaining 1¼ cups sugar and mix on medium speed until smooth.
In a small bowl, combine the arrowroot or cornstarch, vanilla, and lemon juice. Add this mixture, along with the lemon zest, to the cream cheese mixture, beating just until smooth. Pour the entire mixture into the cooled crust. Place the pan on the rimmed baking sheet and bake for 50 minutes.
When time is up, turn off the heat but leave the cheesecake in the oven until the edges are set and lightly browned but the center is still wobbly, about 60 minutes. Remove from the oven, run a knife around the edge of the crust, and let cool completely.
Cover and chill for at least 4 hours and up to a day before removing the sides of the pan. Just before serving, pour the glaze on top, if using, spreading it evenly.
To make cookie crumbs, start with whatever kind of vegan cookies you like—graham crackers, ginger snaps, chocolate wafers, whatever. Put a couple of handfuls in the food processor and pulse until they’re finely ground. Repeat until you have 1½ cups (the number of cookies it takes depends on the size and density of the cookie).
FOR ALL YOU PSYCHO PERFECTIONISTS OUT THERE: There are a couple of tricks to reduce the chances of cracks on the top of a cheesecake. The most important is to not overcook it—trust that that wobbly center will indeed firm up after cooling and chilling. Another is to beat the filling only enough to make it smooth; overbeating increases the air in the filling which makes the cake rise, which can make the cake crack when it falls. A third trick is to run a knife around the edge of the cake right when it comes out of the oven. Still, even the best cooks will get a crack in their cheesecake now and then. So the best trick is to hide cracks with the fruit glaze.
FRUIT GLAZE TOPPING
1 cup all-fruit jam or preserves,
whatever
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