Pumpkin pecan caramel cheesecake

 This is our Thanksgiving go-to instead of pumpkin pie. Sorry it’s taken forever to post! 

Crust:

1 cup Graham cracker crumbs

1/4 cup butter, melted

1 Tbsp sugar

1 tsp ground cinnamon

Filling

1 cup chopped pecans, divided

3 (8 oz) pkgs cream cheese, softened 

1 cup sugar

3/4 cup packed brown sugar

3 eggs

1 Tbsp vanilla

1 (15 oz) can pure pumpkin

1 Tbsp ground cinnamon

Caramel sauce

Place one oven rack in lowest position in oven; place second rack in center of oven. Heat to 350. Grease inside of springform pan. Line outside of pan with tinfoil. 

In medium bowl, stir together all crust ingredients. Press into bottom of pan. I use a the bottom of a cup to press it smoothly/evenly. Sprinkle 1/2 cup of the pecans over the crust. Bake 5 minutes; remove from oven. Reduce oven temp to 325.

In a large bowl, beat ROOM TEMP cream cheese until smooth. Then add sugar, brown sugar, eggs, and vanilla. One at a time. If you dump it all in at once. The texture will be lumpy. Beat all until smooth and creamy. Reserve and set aside one cup of batter. Then beat in the pumpkin purée and cinnamon into remaining batter until we’ll blended. Pour into crust.  Evenly spread reserved batter over top. 

Fill shallow positing pan with water, place on bottom rack of oven. Bake cheesecake on center rack for 1 hr and 15 minutes- 1 hr and 30 minutes or until edges are puffed and top looks dull and is dry to the touch. Center will be less set than edges and will move when pan is tapped but it should NOT ripple as if liquid. If it does, then cook it longer. 

Once cheesecake is done cooking, cool on wire rack for 1 hour. Spread caramel sauce of choice (I love Trader Joe’s or I make homemade) over top and sprinkle with tensing chopped pecans. Refrigerate overnight or at least 4 hours. 

To serve, wipe knife with damp cloth after cutting each slice to keep edges near. Refrigerate leftovers. Serves 16.

Cauliflower and Tofu Stir Fry

 Cauliflower and Tofu Stir Fry

I made this recipe tonight and it made everyone happy. It's not often I come across a vegan recipe that does that, but it's the sauce that sells it. Easy, yummy dinner!

Ingredients:

1 block firm tofu, pressed and cubed

1 head cauliflower chopped 

2 tbsp cornstarch

green beans, washed and trimmed

Sauce:

1/2 soy sauce or coconut aminos

1/2 cup water

4 tbsp maple syrup

2 tsp sesame oil

4 cloves garlic, minced

2 tsp fresh ginger, grated

3 tbsp rice vinegar

1/2tbs sriracha sauce

To serve:

3 cups cooked rice

1 Tbs sesame seeds

1/2 cup diced scallions

1/2 cup diced peanuts or cashews

Instructions: 

Preheat oven to 425 degrees

Place cubed tofu, green beans, and cauliflower in a bowl and sprinkle with cornstarch

Lay them on oiled baking pan and bake 10-15 minutes 

Meanwhile, put all sauce ingredients in pan and whisk until slightly thickened, about 8 minutes. 

Pour the sauce over the baked tofu and veggies, then return them to the oven for 10 more minutes.

Remove and serve over steamed rice. Garnish with sesame seeds scallions, and nuts.