Peanut Butter Vegan Dreams, #SundaySupper

NinjaBaker — Sat, 31 Aug 2013 08:46:47 +0000

Lines wind around the corner for Krispy Kreme doughnuts in Tokyo and Osaka; piggy banks are emptied to buy American jeans, and McDonald’s are a happy go-to meal. American peanut butter is another story. Most Japanese are aloof to the concept of a PBJ sandwich. So, Skippy is available only in foreign specialty stores at special luxury item prices. Japanese supermarkets do carry a strain of peanut butter but it lacks the rich, creamy deep flavor of American peanut butter. Some compare the more subtle Japanese peanut butter to overly sweet frosting.

Japanese Peanut Butter
(Photo Credit)

Thanks to my industrious dad and his long hours at the office, we were able to afford the American style peanut butter. In the US, this is a 3-day Labor Day weekend, so today’s #SundaySupper Twitter event honors industrious spirits. (Scroll down to read details about joining the celebration.) Our host is the clever gourmet of FoodieStuntman.

As the Labor Day holiday is all about refraining from labor, I’m offering easy to make Ninja Baker’s Peanut Butter Vegan Dreams. For the crust and topping, I combined Udi’s (vegan-friendly) Cranberry Granola with melted coconut spread. (Found in the butter section at Whole Foods.) Peanut butter, tofu, cinnamon agave and brown sugar are among the ingredients, which produce a smooth, scrumptious filling.

The Ninja Baker's Peanut Butter Vegan Dream Cheesecake

Fun fact: Tofu is used all the time to create luscious cheesecakes in Japan. So, don’t be scared, all right? Tofu takes on the flavors of its fellow ingredients.

The Ninja Baker's Peanut Butter Vegan Dreams

Vegan or not, the Ninja Baker's Peanut Butter Dreams are sure to delight. Smooth peanut butter cheesecake squares are embraced between crunchy granola crusts and toppings.

P.s. I love to share my recipes. However, if you are publishing them on your site, please credit the Ninja Baker and link back to NinjaBaking.com. Thanks!

Ingredients:

For the crust & topping:

3 cups Udi's Cranberry Granola or a similar gluten-free, dairy, soy & egg free granola
8 tablespoons organic coconut spread

For the peanut butter cheesecake filling:

2 boxes (12 ounces each) extra firm tofu
10 tablespoons peanut butter
1/3 cup cinnamon agave
1/3 cup light brown sugar, firmly packed
1 tablespoon canola oil
1/2 teaspoon coconut extract
Pinch of salt

Directions:

Preheat the oven to 350 degrees.
Generously grease and flour (or spray with baking spray) an 11 x 7 brownie pan.

For the crust & topping:

Melt the coconut spread in the microwave. (Approximately 33 seconds.)
Pour over the 3 cups of granola and mix well.
Line the prepared pan with half of the mixture.
Bake for 5 minutes.
Cool and prepare the filling.

For the peanut butter cheesecake filling:

Cut the tofu into squares. Drain off excess water and dab with a paper towel.
Place the tofu in the food processor along with the peanut butter, agave, brown sugar, coconut extract, oil and pinch of salt.
Pulse until thoroughly combined.
Smooth the filling over the granola crust.
Sprinkle the remaining granola mixture over the peanut butter filling.
Bake for 25 minutes.
Cool and refrigerate before serving.

Here are a few other recipes to help make this Labor Day weekend relaxing.

Refreshing Drinks

Hibiscus Flower Margaritas from La Cocina de Leslie
Cherry Bourbon Lemonade from The Girl In The Little Red Kitchen
Mint Sweet Tea from Supper for a Steal
Pineapple soda floats from Healthy. Delicious.

Amazing Appetizers and Sides

Hatch, Chive & Chevre Figs from Shockingly Delicious
Grilled Corn Salad with Honey-Lime Dressing from girlichef
Cucumber Cups from Hezzi-D's Books and Cooks
Oven Roasted Corn on the Cob from The urban Mrs
Stuffed Baby Sweet Pepper from Country Girl In The Village
Peach Salsa Nachos from Mama's Blissful Bites
Grilled Peach Salad from Curious Cuisiniere
Caramelized Onion Relish from What Smells So Good?
Strawberry and Chicken Pasta Salad from Peanut Butter and Peppers
Chorizo and Cheese Jalapeno Poppers from I Run For Wine
Spiced Honey Peach Muffins from Mess Makes Food
Spicy Bacon Popcorn from Nik Snacks
Sausage Rolls from Food Lust People Love
Deviled Eggs Stuffed With Garlic Guacamole from Sue's Nutrition Buzz
Tortellini Caprese Salad from Webicurean

Enviously Good Entreés

Grilled Swordfish Kabobs with Sun-Dried Tomato & Olive Salsa from La Bella Vita Cucina
Grilled Teriyaki Chicken Skewers with Homemade Teriyaki from Juanita's Cocina
Beer Brined BBQ Chicken from Jane's Adventures in Dinner
Kansas City Barbecued Spare Ribs from The Texan New Yorker
Grilled Italian Turkey Burgers from Table for Seven
Red Wine Burgers with Caramelized Onion and Goat Cheese from Neighborfood
Red, White & Blue Spicy Burgers from Daily Dish Recipes
Deluxe Pizza Burgers from Foxes Love Lemons
Stir-Fry Rice with Turkey Bacon and Eggs from Basic N Delicious
Grilled Herb Shrimp with Chimichurri Sauce from Magnolia Days
Tropical Shrimp Kabobs from Cindy's Recipes and Writings
Spicy Sea Scallop Skewers with Mint Yoghurt Sauce from Soni's Food
Proscuitto & Spinach Macaroni and Cheese from Family Foodie

Delicious Desserts

Old-Fashioned Pineapple Up-Side-Down Cake from The Foodie Army Wife
Egg Free Chocolate Mousse from That Skinny Chick Can Bake
Fresh Raspberry Bran Muffins from Killer Bunnies, Inc
Peach Cheesecake Crumb Bars from Chocolate Moosey
Peanut Butter Cream Pie with a Pretzel Crust from Cookin' Mimi
S'mores Brownies from Alida's Kitchen
Ice Cream Granola Truffles from Vintage Kitchen Notes
Strawberries with Red Wine Reduction and Whipped Cream from Crazy Foodie Stunts
Peach Kuchen {#Dairyfree} from The Not So Cheesy Kitchen
Raspberry Lime Cupcakes from Treats & Trinkets
Summer Berry Chocolate Cake from Happy Baking Days
Peanut Butter Vegan Dreams from NinjaBaking.com
Red, White & Blue Jello Parfaits from In The Kitchen With KP
Moistest Ever White Chocolate Pound Cake with Fresh Orange Glaze from Eat, Move, Shine
Caramel Brownies from Pies and Plots
Red, White & Blue Greek Yogurt Cheesecake Dip Trio from Cupcakes & Kale Chips

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

Wishing you a labor-free week of luxury. (We can all dream, right?)

The Ninja Baker

The Ninja Baker has guest blogged and contributed recipes to numerous food sites. These additional recipes can be found here.

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Peanut Butter Vegan Dreams, #SundaySupper