Sunday, August 5, 2007

Mango cheese cake

I forgot to post last week. I could've sworn I did but it's too late.

Mango Pineapple Cheesecake (Lacto Vegetarian)


Verdict: My mom a 2 boxes of 10 huge mango for $5.50. Too many mango for us to consume and plus I still need to get rid of my cream cheese and graham crackers.

They were the red, yellow, green orange one. I prefer the whole orange one. I think if you used the orange one, it'll taste much better.

Recipe Yields 8" pie/8 slices 228Cal/serving

Crust
16/62g Graham Cracker Rectangles or you can use a prepared crust
2-3 Tbsp Vegan Butter, Cold (I used Soy Garden)

Filling
1 1/2 Pkg/ 12 oz Neuchatel, Room Temperature (You can try it with vegan cream cheese or use silken tofu + lemon juice
1/2 tsp Pineapple Essence
1 1/4 Egg Using Ener-G, Seperated
4 Tbsp/78g/ Mango Puree 0r 1/2 Cup Sliced Mango Pureed in the Blender
1/2 Cup + 2 Tbsp/125g Sugar, Granulated

  • Preheat the oven to 350F
  • To prepare the crust, crush the graham cracker into crumbs and cut the cold butter into the crumbs.
  • Press the crumb onto the bottom and the side of your 8" pie pan and bake it in the oven for 8-10 minutes.
  • Lower the oven temperature down to 325F.
  • Beat the pineapple essence and sugar into the neuchatel cheese until the batter becomes smooth
  • Separate the batter in half and place one half in another bowl.
  • In one bowl of batter beat in the mango puree until it is combined. This will be the mango layer of the cheesecake.
  • In the other bowl mix in 1/2 egg using Ener-G plus the required amount of water.
  • In the mango cheesecake batter mix in 3/4 egg using Ener-G plus the requied amount of water.
  • Pour the plain pineapple batter into the pie crust and even out the layer.
  • Then pour the mango cheesecake batter onto of the pineapple layer and even it out.
  • Place it in the oven and bake it at 324F for an hour or until the middle of the pie is very close to firm when you jiggle it.
Banana Nut Toast (Vegan)


Verdict: Bananas going bad.

Recipe Yields 1 Serving 404Cal/Serving

1 Large Banana
2 Slices of Bread or bagel
2 Heaping Tbsp Cashew Butter (more or less to your liking)
Pinch of Cinnamon, Grounded (optional)
  • Spread the 1 tbsp of cashew butter on each slice of bread
  • Slice the banana 1/4" thick and line it across each slice of bread. (I could fit 4 slices by 4 slices)
  • Quickly sandwich the two slices together before the banana falls off.
  • Heat a skillet or pan and toast your bread on med-low heat until the bread is lightly browned.
  • Then take the remaining banana and heat it up in the skillet/pan and throw in a pinch of cinnamon and serve it on top of the toast.
Banana Nut Jam Rice Cake (Vegan)


verdict: Keep buying banana's even though I know I can never finish them quick enough.

Couldn't help but take a huge bite out of it before I took the picture.

Recipe Yields 1 Serving 285Cal/Serving

1 Plain Rice Cake
1 Tbsp Plum Preserve*
1 Tbsp Cashew Butter*
1 Small Banana
1 Heaping Tbsp of Plain Soy Yogurt*
  • Spread the cashew butter onto the rice cake, then spread the Plum preserve on top of the cashew butter.
  • Slice the banana into 1/4" and line it around the rice cake.
  • Nuke it in the microwave on high for 45 sec.
  • Top it off with the Soy Yogurt
*Use what ever flavor you wish.

Pathmark Brand Plain Rice Cake (Vegan)

Rice cake...I want to make some asian rice cake now. Same name but totally different. Asian rice cake are normally made of glutinous rice. Japanese rice cake is known as mochi and in China, Malaysia, Thailand, they're known as filling wrapped with rice. Actually they're many variations. They also have an actual cake made of steamed rice topped with dates and red beans.


Plain Flavor

Dude I shop at Pathmark and buy pathmark brand items cause I'm cheap and can't afford to buy organic food at the health shops. Nothing can beat pathmark's weekly specials! hahaha

Didn't really check out the other flavors. I believe most of these other flavors are vegan as well but it was a while ago when I bought this.

Vegetable Cutlets (Vegan)



Got the recipe off of Fatfree.com I don't quite trust that site. There's no rating, no nothing. These don't taste so well. They're quite bland so I ended up adding some onion powder and pepper which helped a bit.

Bing Tong Wuu Lo (Vegan)

My dad always tell us that he use to eat these as a kid even thought these originated from the Northern parts of China, they were available in the Southern parts as well. My uncle went back to China this summer and he went on a tour to Beijing and got these for us. I've always wanted to try them. Hm... Thank goodness they're vegan. I'm pretty sure they might have these available in the Chinese supermarkets. The freshly made ones contain several balls of these poked through a long skewer.



They're made with hawthorn white sugar, rock candy ( a type of sugar Chinese people use), Maltose, Sesame seeds. They're just basically hawthorn formed into balls and coated with a sugary syrup and sprinkled with sesame seeds. Some are plain and do not contain sesame seeds. Hawthorns are actually quite healthy for you.

1 comment:

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