Ryan and I reached a pivotal milestone in our lives...
We finished Prison Break.
It has been with us almost every night for many months...and I'm sad to let it go. We even waited about a week after we finished the four seasons to watch the 2 hour movie, The Final Break. I couldn't bring myself to watch it because 1) I was so emotionally exhausted after the finale, and 2) I knew as soon as we watched it, that would be it. I didn't think I would cry during the movie because I had cried enough during the finale, and because I already knew months ago what was going to happen. (I can't help it; I always look at spoiler sites.) Well...I was choking sobbing. I kept apologizing to Ryan because I was crying so loud. I was gasping for breath I was crying so hard. Good grief. Obviously, I needed for this to end so I can move on with my life.
In food processor, I crumbled Barbara's Bakery Snackimals oatmeal animal cookies and Health Valley graham crackers. I added enough melted Earth Balance and agave nectar to press the crust into the springform pan. (I love springform pans. They're one of my favorite kitchen-y things.) This made a really easy, great crust.
Beat together 2 8 oz. packages of vegan cream cheese, 2 cups of sour cream, and 1 cup organic sugar. Add 1 tsp vanilla, 1/2 cup flour, 1 1/2 TBS of egg replacer, and 1/2 cup water and continue mixing until creamy. Pour into sprayed pan. Cook at 300 degrees for about an hour and a half. Let it sit in fridge all day or overnight.
For sauce, I mixed fresh chopped strawberries, strawberry fruit spread, and a little organic sugar in a pan and let it sit. I poured it on the cheesecake and let it sit in the fridge long before I removed it from the pan.
Recipe: Vegan Squash Casserole
3 days ago