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Vegan Cheesecake

Reviewed: Jun. 15, 2010
I followed all of the instructions however adopted the advice of others and used firm tofu and cooked the cake for 45mins. I was worried during the coking process as the cake was literally boiling in the oven. It was very firm after I left it in the fridge for 3 hours. I found the flavor very average and still tasted quite strongly of tofu. I won't be making this again. For those who want to give it a go, I would stick to the silken tofu as I think it would give it a creamier texture which would be closer to true cheesecake. Firm tofu was a bit to firm.
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Pumpkin Soup

Reviewed: Jun. 18, 2008
This was great! A bit of nutmeg really sets the flavors off, but do it at the end and just add small amounts at a time or else it will overpower the soup. I would also recommend adding an extra clove garlic as it really brings out a bit more flavor. Serve this with a good quality french bread stick (should be very hard on the outside and light and fluffy on the inside).
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Sweet Russian Cabbage Soup

Reviewed: Jun. 18, 2008
Really great flavor. I also halved the sugar and I added a bit of chili because I like a little heat. The sweet and spicy went well together but don't put in too much chili or you will loose the fabulous flavors this soup already has. Also, if you have the time, allow the flavors to permeate through the dish over night and serve it the next day. I also tried it cold, and it was actually really nice too.
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Sesame Pasta Chicken Salad

Reviewed: Jun. 18, 2008
I make this all the time now. I recommend you use black sesame seeds as they have a stronger flavor and they don't need to be roasted. Also add a little more ginger (about 50% more) as it gives it just a little more "kick". Really great pasta salad!
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