Galaxy Nutritional Foods Blog

Out of this Galaxy Cheesecake

Crust:
1 box Mary’s Gone Crackers gf Double Chocolate Love Cookies
1 Tbsp. Earth Balance non-hydrogenated spread, melted
1 tsp. Wholesome Sweeteners Organic Blue Agave

Filling
3-1/2 pkgs. Galaxy Classic Cream Cheese
1-3/4 cup Wholesome Sweeteners Fair Trade Organic Granulated Sugar
2 Tbsp. liquid lecithin
1-1/2 tsp. vanilla
3/4 cup Jules Gluten Free All-Purpose Flour
1-1/2 Tbsp. egg replacer dissolved in ½ cup water
1 tsp. lemon extract
1/4 cup SoyaToo! Whipping Cream

Preheat oven to 300 degrees F.

1. Process cookies in the bowl of a food processor. Pour in melted spread and agave and pulse briefly to combine.
2. Spray bottom of 8 or 9” round cake pan (not springform) with vegetable oil. Place a piece of parchment paper, cut to size, on top.
3. Add crumbs and press down using the bottom of a drinking glass. Bake 5 minutes. Let cool.
4. Combine cream cheese and sugar in a large mixing bowl and beat until creamy.
5. Add remaining ingredients, one at a time, beating well after each addition.
6. Pour mixture onto baked and cooled cookie crust.
7. Place a baking pan, larger than the cheesecake pan, in the oven. Place cheesecake pan in larger pan. Add hot water to large pan, about ½ way up the sides of the cheesecake pan to create a water bath for the cheesecake.
8. Bake for 1 to 1-1/2 hours until the cheesecake is firm in the center.
9. Remove cheesecake pan from water bath and place on cooling rack. When cooled, transfer cheesecake pan to the refrigerator. Refrigerate at least 10 hours.
10. To unmold: Using a sharp knife, go around the edges of the cheesecake to loosen it. Cover the pan with a large plate and turn the cheesecake upside down. Peel off the parchment liner.
11. Place a serving plate over the bottom of the cheesecake and flip it over so that the cake is sitting upright. Decorate with additional SoyaToo whipped cream, if desired.

Serves 8

©2011, Mimi Clark.

Veggie Gourmet
www.veggourmet.wordpress.com

We invited home cooks to send us their best recipe for a dish using Galaxy’s Vegan or Veggie Classic Plain or Garlic and Chive Cream Cheese. The First Place Winner, Julie Ann Zserdin, will receive $50 worth of Galaxy product. The Second Place Winner, Regina Weiland, will receive $15 worth of Galaxy product. Each winner will also receive a copy of Eating Well magazine’s new cookbook Eating Well: Fast & Flavorful Meatless Meals.

First Place: Julie Ann Zserdin

VEGAN STROGANOFF

Ingredients:
2 cups plain soy milk
2 8 oz. containers of plain or garlic Galaxy Cream Cheese
1 8 Oz container of vegan sour cream
2 large onions
2 large green peppers
1 large pkg. fresh mushrooms or lg can of mushrooms
2 large garlic cloves (2 Tbl. garlic powder)
1 bag of vegan crumbles
salt and pepper to taste
4 Tbsp allspice
2 cups vegan all wheat flat noodles ( or vegan noodle of choice)

Lightly brown onions, garlic, peppers, mushrooms in a small amount of olive oil. once translucent add milk, cream cheese, sour cream, crumbles, and spices to pan. Let simmer for an hour. Cook noodles in large saucepan with a tsp. of sea salt and 2 TBL. olive oil. drain when soft and rinse. Top noodles with vegan stroganoff.

The best part of being a vegan is the purity and peace of mind one experiences and the strong connection I feel to the animal kingdom. - Uri Geller

Second Place: Regina Wieland

STUFFED JALAPENOS

Ingredients:
6-8 large jalapeños
1 tub Galaxy Vegan Cream Cheese
8 oz vegan sour cream
2 Tbsp vegan mayo
2 Tbsp nutritional yeast
4 Tbsp southwest seasoning
2 tsp chili powder
¼ cup olive oil

Wet mix:
½ cup flour
½ cup soy milk

Dry Mix:
¼ cup flour
¼ cup cornmeal
¼ cup breadcrumbs
½ tsp chili powder

Heat oven to 400 degrees. Cut slit in jalapeños leaving the stem. Scrape out all the seeds. Whip together the Galaxy Cream Cheese, sour cream, mayo, and spices. Pipe mixture into the jalapenos. Mix the flour and soy milk together for the wet mix. Mix the flour, corn meal, bread crumbs and seasonings in a large bowl. Coat peppers in the wet mixture and then coat in the dry. Place peppers on a baking stone and bake for 15 minutes. Coat peppers with oil and cook for 10 minutes to brown.