I was so hungry when I came across this recipe that I made it the same day - bout two hours later.
It was delicious!!! I'm sharing and I highly recommend it!
2 teaspoons earth balance
1 slice bread, processed in a food processor to make 1/2 cup bread crumbs
1 cup (one 8-ounce container) whipped vegan cream cheese
1/2 cup silken tofu
1/2 teaspoon baking powder
1/4 cup vegan sour cream
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons minced fresh parsley
1/4 cup daiya cheese
add roasted garlic and other favorite
3 cups arugula or butterhead lettuce (Bibb or Boston leaves), or another tender, crunchy lettuce
1 tablespoon extra-virgin olive oil
1 teaspoon red wine vinegar
Dash salt and freshly ground pepper
Directions after the jump!!!
For the mini cheesecakes: Preheat the oven to 350 degrees. Generously coat four small (3/4-cup) soufflé molds with the butter. Divide the bread crumbs among the molds and coat the bottoms and sides heavily with the crumbs, pressing them onto the buttered dish so they stick.
Put the cream cheese in a medium bowl and add the silken tofu, baking soda, sour cream, salt, pepper, and 1 tablespoon of the parsley, garlic & other herbs. Mix well with a whisk and divide among the soufflé molds. Sprinkle the crumbled daiya cheese on top of the cream cheese mixture in the molds. Top with the remaining 1 tablespoon parsley.
Arrange the molds on a baking sheet and bake for about 20 minutes. The cheesecakes will still be slightly wet and soft in the center. Let cool for 10 minutes before unmolding.
For the salad: Meanwhile, toss the lettuce leaves with the oil, vinegar, and salt and pepper. Arrange on four plates.
Invert each cooled mini cheesecake into one of your hands to unmold it, then turn it over so it is right side up and place it in the center of one of the plates on top of the lettuce. Serve immediately.
recipe via what the hell does a vegan eat anyway & kqed.org