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I need help from the Veggie/Vegan folks, please see recipe below & let me know what you can not have.?
Question:
Crust
1 9-ounce package chocolate wafer cookies
1/2 cup sugar
1 teaspoon ground cinnamon
10 tablespoons (1 1/4 sticks) unsalted butter, melted
Filling
1 18-ounce jar creamy peanut butter (2 cups)
2 8-ounce packages cream cheese, room temperature
2 cups powdered sugar
2 tablespoons vanilla extract
2 cups chilled whipping cream
Topping
1/2 cup whipping cream
1/4 cup sugar
1 tablespoon instant espresso powder
6 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
1 teaspoon vanilla extract
If you have substitution ideas on the items that you can not eat, please let me know. Thank you for all of your assistance on this.
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| This entry was posted by Daniel Greenly on January 28, 2012 at 1:40 pm, and is filed under vegan. Follow any responses to this post through RSS 2.0. You can leave a response or trackback from your own site. |
about 1 year ago
There’s soy whip cream as well as vegan cream cheese available to buy. The cookies can probably be substituted by vegan graham crackers, always check the labels though. No dairy, that includes butter, regular margarine, whey (!).
I’ve also come across peanut butter that contained milk products before. If you want to make something like a cheese cake, you can try a tofu cheese cake recipe.
Here’s a very easy recipe.
http://www.cooks.com/rec/view/0,1818,155180-252207,00.html
Or you can try one of my recipes, though this was experimental and I didn’t write the quantities down at
http://cookiesbutnocream.wordpress.com/2010/07/31/tofu-cheesecake-vegan/
I hope your guests have fun and I’m sure they will appreciate your efforts.
about 1 year ago
As mentioned above, vegans cannot eat:
Butter
Cream Cheese
Whipped Cream
Also, read the wafer cookie label and buy vegan chocolate.
But I wouldn’t give up hope; with some informed substitutions, this just might work. (if you are planning on making this for guests, I would suggest trying it once before, so you don’t serve them something that has no shape and/or tastes like paper mache)
Hopefully you have a good health food store nearby, like Whole Foods.
For the butter use Earth Balance. It’s a spread made of non-hydrogenated vegetable oil. you can also use margarine (make sure it’s vegan!) but Earth Balance is better for you. You could probably use oil, as well, since the recipe calls for it to be melted, but I can’t promise the consistency will be the same.
For the cream cheese, get Tofutti Cream Cheese (try to get the non-hydrogenated one, if possible). I love this stuff. I have it on bagels, etc.
When it comes to the whipping cream, it really depends on what you are using it for. If you are just using it in the filling, WITHOUT whipping it, I would say you should be able to use a package of Mori-Nu Extra-firm Silken Tofu. It comes in a little septic package; make sure you get the right one. Keep in mind, you may need more than one package.
If you are supposed to whip the whipping cream, that makes it a lot harder. When you are trying to “veganize” a recipe, context is extremely important.
A great website is http://vegsource.com/talk/recipes/
you can submit your recipe and chef Deb just might cook something up for you.
For the topping, may I suggest an alternative (it will be easier to use a different recipe than try to work around the whipping cream.
Mocha Mouse Topping:
1 (12.3 oz) package extra-firm silken aseptic tofu, such as Mori-nu, drained of excess liquid
1/4 cup plain soy milk
2 tablespoons agave syrup or maple syrup
1 teaspoon vanilla extract
12 oz semisweet chocolate chips [you can just chop block chocolate if you prefer]
Directions:
1. Crumble the tofu into a blender. Add the soymilk, agave, and vanilla. Puree untill completely smooth. Set aside.
2. In a double boiler, melt the chocolate. (If you don’t have a double boiler, take a small saucepan and fill halfway with water. On top of that place a small saute pan or metal bowl. Fill the saute pan with chocolate and bring the water to a boil.) Use a rubber spatula to mix the chocolate as it melts. Once melted, remove from heat and let cool for 5 more minutes, stirring occasionally.
3. Add the chocolate to the tofu and blend until combined, use the spatula to scrape down the sides of the blender every so often.
4. Transfer the mousse to an airtight container or a bowl covered with plastic wrap. Chill for an hour.
~ Vegan Cupcakes Take Over The World by Isa Chandra Moskowitz & Terry Hope Romer
Good luck & happy baking!
about 1 year ago
I concur with the previous answers that this recipe is appropriate for vegetarians but not vegans. Some brands of sugar are not considered vegan because they use bone char to refine the sugar. Also the butter, cream cheese and whipping cream are all made from animal products and are not vegan.
This recipe seems to be for some sort of cheesecake like bar so I don’t know if subsituting all the dairy products for non dairy products. You could use vegan sugar, oil instead of butter, tofu or mashed bananas instead of the cream cheese, just leave the whipping cream off if you wanted to make it vegan. Or you could start all over with a vegan recipe from this source: http://www.fatfree.com/recipes/desserts/
Hope this helps! Good luck!
about 1 year ago
vegans can’t eat:
butter
cream cheese
whipping cream
or, possibly, the wafer cookies- depending on what’s in them.
about 1 year ago
vegans should not eat this recipe!
check the ingredient list on the wafers for any meat or dairy product.
also vegans can not have:
butter (some margarines work)
cream cheese
whipping cream
this recipe should be ok for vegetarians.
remember vegans don’t eat any type of animal product including meat and dairy!!!
about 1 year ago
i am a vegeterian and i can have everything in here