The HappyCow Cookbook Giveaway & True Bistro Pumpkin Cheesecake

I remember the first few months of transitioning to vegetarianism. I was a lost soul. I had no idea where to eat, what to buy and what to cook.

I recall referring to The HappyCow constantly to try to find new vegan or vegetarian friendly restaurants in my area. It was my first resource. My first go-to guide. And for that, that smiling purple cow will forever hold some of my first memories of my life without meat.

Which is why I was beyond thrilled when I was asked to be a part of their blog tour when their new cookbook was released. It is full of some of the most incredible vegan recipes I’ve ever laid eyes on. The book itself is a compilation of interviews and recipes from the chefs and owners of The HappyCow’s most beloved restaurants around the globe. From raw dishes in Denmark, to elaborate desserts in Germany, to fast food in California and back here for vegan eats in Boston, there is a huge assortment of various meals. Some are simple tofu bowls, some are complicated over-the-top gourmet plates and some feature ingredients I’d never even heard of. But all of them look amazing. I actually really enjoyed reading many of the unique chefs stories from around the world, like how they got started, what dishes are popular in certain countries and how the vegan community is growing in different cultures.

Here are a few of the recipes I NEED to try from this book:

Nacho Pizza from Blackbird Pizzeria, in Philadelphia, PA

Praline Brownies from Green Cuisine, in Victoria, BC, Canada

Avocado Apple Tatare with Walnut Bonbons from Lucky Leek, in Berlin, Germany

Wild Forest from Plant, in Asheville, NC

…I seriously want to travel the world now and test out each and every spot in this book.

I was also on a mission this week though. To recreate a dish from the Boston eatery The HappyCow chose to feature-True Bistro. I’ve only had the pleasure of dining at True Bistro once last summer, and though they fall on the pricier side, I was truly impressed with everything I had there. Rather than focus on gluten and soy based faux meat dishes, True Bistro really emphasizes what it means to be plant-based. Their dishes are rooted in using strictly vegetables, with some grains here and there. Not only do they have great flavor, but their meals actually make you feel good. You don’t get that weighed down feeling that usually comes with eating high soy, highly fried processed foods that many vegan spots usually serve.

I chose to make their Pumpkin Cheesecake with Bourbon-Brown Sugar Cream. Because, let’s face it, I am obsessed with cheesecake. I tweaked their recipe a bit, just because they used a few ingredients I can’t usually find, let alone have on hand in my pantry. The cake was absolutely incredible even with the adjustments and lack of bourbon. I’m a whiskey drinker in case ya didn’t know. I’ve always made blueberry, strawberry or kiwi cheesecake variations, but this pumpkin version may (literally) take the cake.

Check out the recipe and enter for your chance to win your own copy of The HappyCow Cookbook!

CRUST

5 dates, soaked in water

1 1/2 cups pecans

Pinch sea salt

FILLING

3 cups cashews, soaked

1 1/4 cups almond milk

3/4 cup agave (we subbed maple syrup instead)

1 cup pumpkin puree

2 tbsp lemon juice

2 tsp cinnamon

2 tsp ground ginger

1 tsp cloves

1 tsp nutmeg

1 tsp allspice

1/4 tsp sea salt

3/4 cup coconut oil

BROWN SUGAR CREAM

4 tbsp brown sugar

3 tbsp bourbon (we, sadly, omitted, but added 1 tbsp whiskey and 1 tsp pure vanilla)

3/4 cup almond milk

1/2 tsp agar powder (we subbed for 1 1/2 tsp tapioca starch)

3 tbsp almond oil (we subbed coconut oil instead)

• For the crust, pulse dates, pecans and salt in food processor until ground fine
• Press into the bottom of a 9 inch baking pan
• For the filling, blend together all ingredients in a Vitamix until well blended and creamy
• Pour filling layer evenly over crust
• Let set in the freezer for at least 2 hours, then let sit in the fridge overnight
• Before serving, whisk together brown sugar, almond milk, vanilla, whiskey starch over low heat, until the sauce begins to thicken, about 5 minutes
• Bring to a boil, let simmer for 5 more minutes
• Let cool-then stir in coconut oil and pour over cheesecake slices

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