Monday, 26 July 2010

First blog giveaway and recipe!


I can't believe it took me so long but I am finally doing the first giveaway of this blog! In August I will celebrate the 2nd anniversary of the blog (and I missed the 1st one, still can't believe that). Time is really flying and it's cool to see that I'm still enjoying writing here. Cause of the blog I got in touch with amazing people and could met personally some of them. I decided to cook more and I'm writing more in English too. I won't write anymore about it today cause I have too much to share: the giveaway and a vegan raspberry "cheese cake" recipe.

First, the recipe! I finally got back into my kitchen last Saturday to bake and I decided to make a fruit vegan "cheese cake". Matteo loves chocolate (also do I) and most of the time I end up making everything with it. He wasn't here last week, my sister-in-law can't eat chocolate, so it was a perf
ect occasion to try this new experience. I ended up making a mix of two recipes I had and it worked very well.

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Vegan Raspberry "Cheese Cake"
Crust:

1 1/2 cups vegan graham cracker crumbs
1/3 cup confectioner's sugar (or regular granulated sugar or brown sugar)

1/4 margarine


"Cheese" Cake
200 g extra-firm silken tofu
1 package vegan cream cheese (I used Tofutti Creamy Smooth)

250g fresh raspberries

3/4 cup granulated sugar (or brown sugar)

1 tablespoon vanilla extract
1/4 tablespon salt


Preheat your oven to 175°C.


Fo
r the crust, stir together the graham cracker crumbs and the sugar in a medium bowl. Melt the margarine and incorporate it into the dry ingredients, forming a crumbly mixture. Use your hands to press this mixture into the bottom of a 7 inch round springform pan (all the recipes use the 9 inch pan but this recipe is for a smaller cake). Make it further up in the sides to form a lip at the edge of the crust. Set aside.

For the filling, drain the tofu of any excess water and blend it in a food processor or blender until smooth. Add in the vegan "cream cheese" and blend it again. Add the sugar, vanilla and salt and blend it again for 30 seconds.
Add the fresh raspberries and blend it for more 2 or 3 minutes (or until it achieve a very smooth and homogeneous consistency. Add the mixture over the crust and spread it.

Bake it for 35 to 40 minutes.

Refrigerate the cake for at least 8 hours before serving. Add 3 tablespoons of raspberry jelly over it. You can serve it with soya cream too.


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A big inspiration!


I have to say that since I decided to start baking (and also cooking more), some people had a HUGE influence in my life, being great inspiration. One of those incredible people is Hannah Kaminsky, author of the amazing My Sweet Vegan cookbook. I got in touch with her many times, for different reasons, and she have always been amazing. I love the recipes of her book and I love her blog, Bitter Sweet.

And about two months ago I did an interview with her to prepare a profile a
rticle for the German magazine I'm writing for. You can see the page here and I'll post the article in English in the near future. It was a pleasure to write this article and I have much to thank this girl.

Besides all this, she (and her publisher) gave me the permission to give to my lovely readers one copy of one of her new e-books: Mission: Impossible Pies that you can buy on-line. I already have it and I loved all the recipes and wanted to share the book with you!

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The giveaway

The Prize:
1 copy of the e-book Mission: Impossible Pies, by Hannah Kaminsky.


Who can enter the giveaway?
It's open to everybody in the world!


How to enter:
just leave a comment saying what kind of vegan food do you prefer to cook: salty or sweet and the reason.


Dates:
the entries will be accept from today (July 26th) until August 4th. The winner will be announced on August 6th.
If the winner is not a blogger user, please come back here to check the blog post of August 6th and get in touch with me because I will need the winner's email :)

Increase your chances! You can do one or more of the following things, return here and leave a comment saying which one you did (leave a comment for each extra entry so you can have more chances):

a. Tweet about the giveaway and mention @GlaucexVx and @bittersweet__
You an use this text: "All about... (vegan) food (@GlaucexVx) is giving away a copy of Mission: Impossible Pies, by @bittersweet__ http://TwitPWR.com/MGB/"

b. Join the All about... (vegan) food Facebook page and "like" our wall post about the giveaway.

c. Write about the giveaway in your blog and leave a comment here with the link.

PS. AOS LEITORES BRASILEIROS: mesmo nao traduzindo o post todo, o sorteio do ebook "Mission: Impossible Pies" vale tambem para o Brasil e para respostas em portugues! Basta responder a pergunta com um comentario. Para aumentar as chances, basta divulgar no Twiter ou no seu blog (e postar um comentario aqui com os links) e se clicar em "Like" (ou "curtir") na pagina do blog no Facebook e tambem no post (e sempre voltar aqui e deixar outro comentario dizendo que fez isso tambem!).

41 comments:

Matteo said...
This comment has been removed by the author.
Matteo said...

I like vegan permegiana. And the e-book!

Clarissa said...

Nossa, o cheese cake tá com uma cara MUITO boa! Temos que fazer!
Eu fiz ontem um do My sweet vegan também, só que é só com cheese cake e não precisa assar, só congelar. Sabe qual é? Fiz uma calda de goiabada e coloquei por cima. Ficou sensacional!

Glauce said...

Eu podia nao assar esse tambem, mas prefiro assar sempre :) Hummmm calda de goiabada <3 Fazemos sim!

Voce vai participar do giveaway?

Dianne said...

That's a tough question. I think ultimately I prefer to make vegan desserts, because they are so decadent and I don't make them every day like the savory stuff. Plus, non-vegans are more prone to eat cupcakes than seitan, and I love to share my creations!

Anardana said...

I prefer to make salty foods- because with dessert it has to be more exact. Not usually as much room for improvisation.

Juliana said...

nuossa, esse cheese cake tá lindo!

ah! quero muito o livro!
posso responder em português? rs

doces !
porque sou simplesmente obcecada por eles! como gosto muito de comê-los, acabo dando prioridade pra esse tipo de prato na hora de cozinhar...
sou apaixonada pelos sabores, lindas aparências, texturas e brincadeiras que podemos fazer com eles :D

vou dar RT tb (@imonlycooking), pra aumentar minhas chances... se eu tivesse facebook, daria um like lá, mas agora não tenho mais...
;)

Done said...

I love to bake, BUT I definitely cook more salty than sweet. I prefer salty for myself and giving the sweet away to friends!

Juliana said...

twittei ;)

MOMFOREVERANDEVER said...

cook both but usually do more salty

Jenny said...

Oo, tough one. I think I make more salty, but if I had to choose, I'd pick sweet. Only if the sweet means creamy or chocolate-y. Otherwise, I'd pick salty; I'm a little addicted to salt. (I'll try to come back later with more entries!)

Jill said...

I love to bake sweet things, like cupcakes and cookies. They are always so fun to make and put a smile on my face.

Clarissa said...

I always prefered sweets than salty stuff. Always. There were times when I would not eat a salty meal to eat tons of sweets. After I became a vegan and studied Nutrition, it did changed and I started appreciating salty food, and cooking them.
I love to cook - from the supermarket, picking up ingredients, chooping them, cooking and adding flavour, changing textures. It´s just amazing.
But sweets will always have a special place in my heart - they are the ones that make my heart beat stronger and faster while I´m waiting for them to be backed, or cooked, or freeze. I <3 sweets - and also My sweet vegan, which also inspires me a lot. :)

Yvonne said...

I think I'm more thrilled and surprised making baked goods because you never now exactly how they'll turn out. They change a lot in texture, from batter/dough to muffins/pancakes/bread/cookies!

amandasdomestic.com said...

The cheesecake looks delish!!! Personally, for obvious reasons, I like to cook it up sweet ;)

Juliana said...

é, aí não tem leite condensado, + em compensação tem tantas coisas veganas industrializadas que a gente nem sonha em ter no brasil né? tipo os queijos vegetais, o tofurkey, cream cheese, os sorvetes...enfim...
será que nos eua é facil achar extrato de soja em pó pra comprar? eu tô indo pra lá mês que vem e queria saber se terei como fazer leite condensado caseiro...

Jenny said...

I blogged about the giveaway.
http://veganandsoforth.blogspot.com/2010/07/giveaway-winner-announced-what-i-ate.html

Jenny said...

I like you now on facebook, and I "like" the mention of the giveaway, too.

bittersweetblog said...

Oh, you are just the sweetest! Trust me, I'm seriously blushing over here. ;) Really can't wait to read the article in English, thank you for taking the time to translate it.

Good luck to everyone on the giveaway!

Lindsay (Happy Herbivore) said...

love me some sweets. total sugar lover. not really into salt!

Lindsay (Happy Herbivore) said...

one tweet down

Lindsay (Happy Herbivore) said...

one tweet down

Lindsay (Happy Herbivore) said...

and another tweet!

Tracie said...

I'm in the 'sweet' category.

I absolutely love baking cakes, pies, cupcakes, and cookies.

B to the A said...
This comment has been removed by the author.
B to the A said...

I love cooking sweet vegan foods because I have a big sweet tooth! My favorite is making vegan berry muffins. -Bethany

Emmy said...

I'm a savory girl. I love to bake and I do like something sweet but if it's a choice between something sweet and something salty I'll usually take the salt! But I love the vegan cooking adventure and love cooking anything and eating everything!

susanstewart said...

I prefer savory -- there are so many more options. And, I'll admit it, I'm kind of a failure with the sweet. Which is why I need this book desperately!

susanstewart said...

I liked all about . .. (vegan) food on facebook. Also "liked" the fb entry about the blog.
susan riley stewart

tofuparty said...

It's a hard choice but I'll go for something sweet, and iff possible it concludes chocolate.
I'm now a fan of you on facebook (it's under my real name), I also liked you're FB mention of the giveaway.
Shared it too on my FBpage.

And I wrote something about on my own blog:http://tofuparty.wordpress.com/2010/07/30/potato-gratin-and-give-away-on-all-about-vegan-food/

bittersweet said...

I prefer baking sweet things because that's more special than salty things & I definitely have a sweet tooth!

bittersweet said...

I also like your FB-page and your comment about the giveaway (real name Isa)

HeyitsBeth said...

I prefer sweet because nothing makes me happier than being in the kitchen, licking some batter, waiting for a batch of cupackes or cookies or something else ummy to come out of the oven. And I LOVE the smell it casts over the whole apartment!

Aisling said...

I cook more salty than sweet, but I prefer sweet (especially chocolate) because everyone seems to get more pleasure from it.

mama2lilev said...

My daughter was just diagnosed with lots of food allergies that requires us ti become vegans. I like sweet foods and I am your newest follower!

mama2lilev@cox.net

mama2lilev said...

I liked All about vegan food on fb!

mama2lilev@cox.net

eco macrobiotic said...

So I much more prefare to cook sweet stuffs as salty is rather bad for us and blocks water inside our bodies. Generally cooking sweet stuffs is all about fun as you have so much fruits and nuts and all grains so that u can combine endless flavors. And u can always make healthy sweets . I am using little salt so that i am not big fan of SALTY stuffs.

David said...

id say salty, cos i dont eat sweet things that much, i dont even eat fruit that much which is bad

SolDucky said...

I have a major sweet tooth, so definitely sweet.

SolDucky said...

Liked on FB as sarah linette

SolDucky said...

http://twitter.com/DuckyBunny/status/20228760324
tweet!

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