22-09-10 Talking to Non-Vegans about Veganism

On this weeks show I give some tips for talking to non vegans about veganism, most of these tips coming from Gary Francione’s most recent podcast episode.

I also read out this recipe for Vegan Lemon “Cheesecake”

Ingredients:

Crust
2 cups plain vegan crackers
1/4 cup maple syrup
1/2 teaspoon almond extract
Filling
1 pound firm tofu
1/2 cup sugar
1/4 teaspoon almond exact
1 tablespoon tahini OR almond butter
1/2 salt
2 tablespoons lemon juice
1/2 teaspoon lemon zest
2 tablespoons cornstarch dissolved in
2 tablespoons soy OR rice milk

Directions:

Crust: Preheat oven to 180 degrees celcius. Mix cracker crumbs, syrup and extract in bowl until moistened. Pour into 9 inch pie plate, press evenly to form crust and bake for 5 minutes. Cool while preparing filling.

Filling: Blend all ingredients in food processor or blender until smooth (30 secs). Pour mixture into crust and bake until top is slightly brown, about 30 minutes. Cool and refrigerate until thoroughly chilled, about 2 hours. For no bake cake omit cornstarch mixture. Texture will resemble a cream pie.

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