Vegan Pochero Recipes

Steps:

• In a casserole, combine the cabbage; chopped, pakchoi cabbage; sliced, green beans, sliced into two pieces (if too long), plantains; sliced into two pieces and tofu; cubed. Fill with water and boil in a few minutes until vegetables are cooked.
• While boiling, In a wok, fry the garlic together with the onion for 1 minute.
• Add the tomato sauce, salt and water then bring to a boil
• Add the sliced boiled vegetables and simmer for 5 minutes.
• Add sugar.

Steps:

• Position an oven rack in the center of the oven and preheat to 350 degrees F.
• For the crust: Spray a 9-inch springform pan with cooking spray. Add the graham crackers and sugar to the bowl of a food processor and process until fine crumbs form (you should have about 1 1/2 cups). Add the margarine and 2 tablespoons water to a measuring cup and melt in the microwave; add to the crumbs and blend until the mixture looks like wet sand. Pour the crumb mixture into the prepared pan; press it evenly into the bottom and use a measuring cup to smooth it evenly about 2 inches up the side. Bake until golden brown, about 15 minutes. Cool completely on a rack.
• For the filling: Add the tofu to the cleaned bowl of the food processor and process until smooth and very fluffy, about 2 minutes. Add the vegan cream cheese, sugar, cornstarch, vanilla, lemon juice and zest and orange juice and zest and process again until smooth and combined, 2 minutes more. Pour onto the cooled crust.
• Bake the cheesecake until the outside is set but the center is still a bit loose, about 1 hour. Turn off the oven and leave the cake in for 30 minutes more. Remove the cake from the oven and let it cool completely on a rack; cover and refrigerate overnight. About 30 minutes prior to serving, remove the cake from the refrigerator (if it weeps overnight, gently dab the top with a clean paper towel). Remove the springform ring, top the cheesecake with fresh raspberries and serve.