u/Rooted_Nut

I got some purple sweet potatoes and was looking for some options and found these bars! Unfortunately it wasn't vegan but I was able to sub: I used Miyoko's recipe for butter, Country Crock Whipping Cream, and 2T cornstarch per 3T water for each egg. I doubled everything to make a pie. I ended up not using all the coconut but I like the proportions to have more pie to cream. I also subbed one cup of the graham crackers with 1 cup of pecans ran through the food processor. Delicious! Just the right level of sweetness, next time I would add more cardamom.

These were too pretty to not share! Everything is from scratch, I've got dried soybeans to make the milk and reuse previous yogurt batches for my starter. After incubation I add soy protein isolate to add an extra 10g protein, organic sugar, and blueberries that have been cooked down significantly.

Hello community!

I am chasing a cheesecake that is heavy and rich. I have a recipe that I used to use that I loved (included below) that was absolutely perfect. I tried this recipe here as a replacement (in the picture) which you can find here:

https://www.gretchensveganbakery.com/copy-cat-tofutti-cream-cheese-recipe/

That was close but not quite heavy enough. I know whatever it is it will have to be baked, I've never had a fridge cheesecake that worked for me. Open to any feedback!

Full	Ingredient
6 pkg. (48 oz)	Cream cheese
1 ¾ c.	Sugar
4	Whole eggs
4	Egg yolks
2 t.	vanilla
1/2 c	Heavy cream

1. Preheat oven to 325
2. Line the bottom of the springform with foil and spray with nonstick spray after reassembling. Then tightly wrap the outside bottom and sides of the pan with heavy duty foil.
3. Boil water for water bath.
4. Beat cream cheese and sugar for about 2 minutes. Scrape and beat 30 sec. Add in eggs, one at a time, and scrape down the sides every other egg. Mix 30 sec after the final egg.
5. Add in the vanilla, and heavy cream, mix for 30 sec.
6. Pour water into roasting pan so that the water is halfway up the sides. Gently lay a piece of foil over the top, still allow air to circulate. 
7. I just watch it and bake until no wiggle from filling, edges very slightly brown and can touch top of cake without getting filling on finger. About 90-100 minutes.
8. After this turn off the oven, leave the door cracked. Allow it to cool in the oven for 1 hour. Fridge for at least 8 hours.

This recipe was given to me by another artist at my pottery class. Not my original recipe! Thanks for reading and any comments :)

General Recipe (I'm bad about not measuring...)

Marinaded in "beef" stock (better than bouillon vegan beef - 1.5-2c?, vegan Worcestershire - apx 1 T, touch of Marmite 1-2t to taste) for 3 hours.

Then drained and coated lightly in BBQ sauce and put on the grill. Smoked at 250F for 2.5 hours. Then brought the heat up to 400-450F (my grill struggles to keep it consistent) for 45 minutes. I basted with BBQ sauce every 15 minutes. Cooked until they were just turning black on the tips.

It was delicious, not going to lie. Already planning to buy more of these magical mushrooms!

I'm new to vegan cooking as of the first of this year and have had a lot of trial and error but am getting much better about cooking. I purchased these because I saw a post here on reddit with BBQ mushroom "burnt ends" that were sold at a restaurant in Texas. I miss using my smoker so much and want to recreate BBQ. The problem is I'm a recipe follower, I'm not very good at flying by the seat of my pants. Does anyone have experience with these and tips on cooking? Do I find an animal based recipe and just follow that cook time/method? I tried searching on reddit but didn't have luck. I paid a bit of money buying these online so I don't want to waste through trial and error if I can avoid it. I wasn't that good at the BBQ before switching to the new lifestyle so I don't have much experience period to rely on.

Been vegan since the start of the year and have had soooooo much good food, it's been a lot of work to start fresh with most recipes but I'm discovering some gems. This has been one of the best salads I've had in a long while. It's great the first night and still just as good days after. Really filling too between the quinoa, cashews, and edamame!

Original Recipe:
https://jessicainthekitchen.com/cashew-thai-quinoa-salad-peanut-ginger-sauce/

Alterations to salad:

1. I don't know if it equated 3 c because I didn't measure, but I ended up throwing half a head of purple cabbage in there.
2. I ended up doubling the batch and used 3 bell peppers so technically I used 1.5 bell peppers for the salad, unsure if it adds up to 2 cups like the recipe or not. I used red, orange, and yellow since I don't love green bell peppers.
3. I threw in half a bunch of kale, unsure again on volume (I play it fast and lose for salads)
4. I tripled the cashews, I had at least 3/4 if not a full cup I added. I did end up toasting the nuts too but that's my default.
5. Added half an English cucumber
6. Added a bag of already shelled edamame (12 oz)
7. Added a bunch of chopped green onion and threw that all in
8. Added a whole (literal) bunch of cilantro

I also adapted the dressing because I'm picky and I felt something was missing. Here's what I ended up doing (please note that I also doubled the recipe because I love me sauces and dressings):
1 T of fresh ginger (I used the tube from the produce section)
2 T agave (I didn't have maple syrup at the time, but recipe calls for it)
4 T Soy sauce
2 T black vinegar (or rice, apple cider, or white)
1.5 t sesame oil (I didn't add seeds, substituted the oil for those)
1 c of peanut butter (I'm picky, LOVE the smucker's all natural)
1/2 c warm water (may need more depending on your peanut butter, mine is pretty thin already)
2 T minced garlic (I have a garlic problem though, you may want less)
2 T lime juice