James Dean and Natalie Wood in ‘Rebel Without a Cause’, 1955.
Haven’t gotten out any form of self expression in awhile. I think It’s time I did something about that.
I used to write poetry, design works of art, tell stories through film — overall, let my imagination run. Now it seems life at got me caught in a whirlwind of thought and worry without a second to rest, without a moment to express.
That needs to change.
I’m straying too far away from who I truly am in the expenditure of “surviving”. That should not be a way of living. Living happily, freely, and full of self expression is what life is all about. Not worry. Not angst.
It’s time to reevaluate.
today sucked but at least it’s not 2009
it’s the most wonderful time of the year
thats the entire show
When the old gods return
What’s up evil exes!
I went to Trader Joe’s the other day and picked up some Cherry Cider, it was the first time I had ever tried it and holy moly… it was amazing. Ever since then I’ve been wanting to make something with it! And recently all I’ve been thinking about is cheesecake… do you see where I’m going with this?
CHERRY CIDER (VEGAN) CHEESECAKE.
It was by far one of the best choices I’ve ever made.
If you’re eager to try it out here’s my recipe:
- 1 (8 oz.) tub of Toffuti cream cheese
- 1 (12 oz.) box of firm silken tofu
- 2 tablespoons of SoDelicious plain yogurt
- 1/3 cup of brown sugar
- 2 two tablespoons of amber agave nectar
- 2 or 3 tablespoons of Cherry Cider (It’s flavor goes a long way)
- 1 (10 oz.) jar of Crofter’s Premium Spread - Morello Cherry
- 2 teaspoons of vanilla extract
- 3 teaspoons of ground cinnamon
- Cashews (optional)
- Graham cracker crust, premade or homemade.
Click here for a homemade graham cracker crust recipe - it’s at the bottom of the page.
Preheat your oven to 350F.
Mix/blend the tofu until smooth, then mix in the Toffuti cream cheese and So Delicious yogurt. Now mix in the cinnamon, vanilla, brown sugar, and agave nectar. Pour half of the batter into a separate bowl. Then, in the first bowl, mix in EVERYTHING ELSE — except for the graham cracker crust… wait… that might actually be good. Well for this recipe save the graham cracker crust for later. Now you should have one bowl of batter that is cherry flavored and another that is plain and only flavored by the cinnamon, agave, vanilla, and brown sugar. Pour the plain flavored batter into your graham cracker crust.
Get your cherry flavored batter ready! Here comes the fun part…
Plop some dollops of the cherry flavored batter across the cheesecake and swirl it in with a thin/slim utensil. GET CREATIVE. DO SOME AWESOME DESIGNS. Mine didn’t turn out so well with swirls, I mixed it too fast and too much - keep that in mind!
Now place your gorgeous Cherry Cider Cheesecake in the oven. Keep it in there for about an hour. Check on it after 45 mins. Mine took about 50 mins but it could have stayed in there another 10 - 15 mins. When it is done the edges will be darkened and the middle will be slightly puffed. You’ll be able to notice the top turning into a skin-like texture when it is done. NOTE: THE CHEESECAKE WILL NOT BE FIRM UNTIL COOLED.
When it’s done in the oven, move the cheesecake to a wire cooling rack to cool fully for 1-2 hours, then move it to the refrigerator for a minimum of 2 hours to chill completely. It chills best when left in the fridge overnight.
When all is cooked and cooled, IT’S TIME TO EAT!
I topped mine with Cashews and agave nectar but you can use whatever toppings you like; cherries, pecans, etc.
Enjoy, veg-heads! :)