Vegan Spanakopita! – VeganMoFo

Hallelujah! Sweet baby Jesus, Mary and Joseph. These are just a few things that went through my head as I dug into one of my all time favourite dishes – veganised! I had been wanting to try and make vegan spanakopitas for a while and I’m so glad I did. I used a blend of vegan cream cheese and firm tofu to make the ricotta/feta style cheese that is usually used and it turned out SO well!

Makes: Around 14 – 18 triangles, depending on how large you make them

• 1 packet phyllo pastry
• 1/2 onion, chopped
• 3 spring onions/scallions, chopped
• 2 cloves garlic, crushed
• 1 large bunch of both parsley and dill
• Approx. 450g fresh baby spinach, washed and dried well.
• 1 tub vegan cream cheese
• 1/2 packet of firm, pressed tofu
• 1 tablespoon nutritional yeast (optional)
• Salt and pepper
• Oil for brushing

Method:

Mix together in a medium bowl the cream cheese, tofu, nutritional yeast (if using) and some salt and pepper. Mash this with a fork until you have a crumbly like texture. Now you want to saute the greens – start by heating some oil in a large wok or frying pan and toss in the onions and garlic. After they have browned a little (a few minutes) add in the spinach and herbs.

After the spinach has wilted, add to the pan your tofu and cream cheese mix. Stir to combine. Now remove from the heat and allow to cool down a little. Pre-heat the oven now for 350F/180C/gas mark 4.

To make the triangles, lay out your pastry and cut lengthways into thirds or half, depending on how large you like your triangles. Brush the sides with oil and place a heaped tablespoon of mixture onto the bottom right corner. Now take that corner and fold over the mixture to the left and then take the new bottom left-hand corner and fold directly up so that corner stays to the left. Now repeat the process until you come to the end. Sounds tricky? It isn’t, check out the photos!

Assemble on a large baking sheet, brush with a little extra oil and cook in the oven for about 20 – 25 mins, or until they are golden in colour.

These are so delicious and stay well until the next day so they are great to take to a party or dinner. Everyone will love them!

Simply The Best Vegan Cheesecake

I hate to make such grand and sweeping remarks such as this title, but, I assure you it is not false. I have made many different vegan cheesecakes using different ingredients and I have finally arrived at what I believe, and you will too, is the most truly sumptuous cake you’ll eat, vegan or not! I mean, just look at it…

I’ve decorated this one with chocolate covered strawberries, but feel free to snaz it up any way you choose!

Makes: 1 8″ or 9″ springform pan (I used an 8″)

• 2 tubs of vegan cream cheese (I use Tofutti brand)
• 1 349g/12 ounce pack of firm, silken tofu
• 1 ¼ cup granulated sugar
• 1 tablespoon vanilla essence
• Juice of one lemon
• Zest of one lemon
• 1/4 cup almond or soy milk
• 1 teaspoon arrowroot
• 1/2 cup flour
• Toppings of your choice, I used chocolate covered strawberries and sifted icing sugar

For the crust/base:

• 2 cups digestive biscuit crumbs (graham cracker crumbs)
• 3/4 cup vegan butter (I use Pure)
• 1/4 cup sugar

Method:

Start with the base: Pre-heat your oven to 190°C/375°F/gas mark 5 and lightly grease an 8″ or 9″ springform pan. To make the biscuit crumbs I simply churned up the biscuits in the processor. Melt the butter in a small pan and turn off heat. Stir in the crumbs and the sugar until it comes together in a sticky, thick mixture. Press this into your springform pan and push up the side as much as you want. Place in the oven and bake for 5-6 mins. Take out and allow to cool on a cooling rack. Turn the oven down to 160°C/325°F/gas mark 3.

For the filling: Put into your food processor the cream cheese, tofu, sugar, vanilla, juice and zest and almond/soy milk. Blend until you have a smooth consistency. Now add in the arrowroot and the flour and blend until combined. Here you should taste to see if you need more lemon or vanilla. If you want more of a lemon kick, add more zest.

Now pour the mixture into your prepared crust and bake in the oven for an hour, checking it at the 50 minute mark. Once done, turn the oven off and leave it to sit in the oven for another 1/2 hour. Take it out and leave to cool on a rack (I put mine on the window sill) before putting it into the fridge for about 4 – 6 hours or overnight. Decorate as you wish and enjoy!