Skip to main content

MoFo'n Still Life with Peach Margarita Cheesecake

Make/eat something inspired by a book or film.

You could call Still Life with Woodpecker a catalyst, of sorts, in my life. The first time I read this book by Tom Robbins, a seed was planted that would grow into incredible changes that would bring nothing but happiness and joy into my life. A life that I'm now actually living and loving, instead of just waiting to be happy.  I could bore the shit out of you with all the goopy details but I'll spare you all that and just urge you to read, or re-read, the book if you haven't already.

The main theme of the book is "how to make love stay." The main characters, an exiled french princess in Seattle and a tequila loving outlaw who likes to blow things up, spend quite a bit of pages pondering on this topic during this modern day love story that takes place in a pack of camel cigarettes. Here's some quotes:
“Who knows how to make love stay?

1. Tell love you are going to Junior's Deli on Flatbush Avenue in Brooklyn to pick up a cheesecake, and if loves stays, it can have half. It will stay."

“Now tequila may be the favored beverage of outlaws but that doesn't mean it gives them preferential treatment. In fact, tequila probably has betrayed as many outlaws as has the central nervous system and dissatisfied wives. Tequila, scorpion honey, harsh dew of the doglands, essence of Aztec, crema de cacti; tequila, oily and thermal like the sun in solution; tequila, liquid geometry of passion; Tequila, the buzzard god who copulates in midair with the ascending souls of dying virgins; tequila, firebug in the house of good taste; O tequila, savage water of sorcery, what confusion and mischief your sly, rebellious drops do generate!”
Obviously, those quotes were the inspiration behind this amazing (if I do say so myself - and I do) Peach Margarita Cheesecake. But where does the peach come in? Well, that's a great question. Throughout the book Tom Robbins refers to the princess' vagina in terms that some have found highly offensive or controversial (i.e.: peachclam, peachfish, meat curtains, etc.) It can be a very heated conversation with people when they find out that A) I'm a feminist and B) this book is my favorite book ever written. Apparently, the level of outrage you feel towards these terms is a direct reflection of your worth as a feminist. But that's where the peaches found their roll in this cheesecake.

This cheesecake is absolutely beautiful, just like this book. Although, I don't think it changed my life in quite the same way. The peaches were sourced from a small family farm in Emmett, Idaho that were set up at the Boise Farmer's Market.

The Crust

6 vegan cinnamon graham crackers
1/4 c vegan butter, melted
1/4 c raw sugar
  1. Preheat to 350. 
  2. In a food processor turn your crackers into crumbs. 
  3. Mix all ingredients together and pat the crust into a a 9 in spring form pan and bake for 8 minutes or until it starts to brown. Set aside to cool

The Peaches

1 1/4lb peaches, peeled and sliced
2 tbsp raw sugar
juice of 1 lemon
  1. Mix all ingredients together in a heavy saucepan and cook until the sugar melts and peaches are tender.

The Cheesecake

2 12 oz packages of ex-firm tofu
2 tbsp non-dairy milk
1 c raw sugar
1 tsp vanilla extract
1/4 tsp salt
1/4 c vegetable oil
juice of 1 lemon
2 tbsp tequila
1/2 c triple sec
zest of 1 lime
juice of 1 lime
  1. Combine all ingredients in your blender and blend until smooth.  
  2. Pour into the pie crust and top with your peaches. Bake for 20-30 minutes.
  3. Refrigerate until completely chilled - try overnight.
Me and my favorite book signed by Tom Robbins himself - my most prized possession.

Tomorrow: Reach out! Make a new vegan friend & tell us about it, see y'all there.
ICYMI: Here's Day 6: Re-create a restaurant meal.

Can't get enough? I'm all over the place, let's follow each other (cause that doesn't sound creepy, at all!)  InstagramTwitterFacebook, & Pinterest.  Nothing makes me heart more full than when people let me know they've tried my recipes. If you wanna help make my heart happy you can # vegan4one, comment on the post, post on my wall, tweet at me; whichever socials you feel comfy with.

All the love,



Popular posts from this blog

Swimming Rama

Happy MoFo! I'm excited to be back on my newly revamped, but same old same, mediocre blog for Vegan MoFo 2018. Last year I participated but I participated exclusively on the gram (you can follow me if you feel like it). While I loved the daily prompts, I totally missed sharing the recipes; so I'm glad to be back. 
Quick explanation about the name change (in case you noticed):In previous years, this blog participated in Vegan MoFo as "Vegan4One." There were a lot of reasons why I felt the need to change my blog name but ultimately the main reason was that my recipes were no longer 4One and I found the name misleading to readers. When I originally started this blog back in September of 2009, I was cooking vegan for one person but so much has happened over the years (as it should) and to make that long story short, I'm cooking for more like 6 folks now (2 grown men, 1 teenage boy, myself, and an extra serving for my lunch the next day). 
Back to Vegan MoFo:I'll be…

Fried Peach Pasta Salad w/fresh mangoes & blueberries

But for 24,240 hours, you've patiently waited for me while I explored other things like getting married, expanding my reach on Instagram, getting a promotion, going on many tours with my band and recording two amazing (if I do say so myself) albums. And now I'm back for a little while because I missed you and I hope you missed me too.Speaking of missing stuff: ya know how in the Summer heat you can wait for Fall so you can wear your favorite sweater? And in the dead of Winter all you can daydream about how tan you're going to be come Summer? Well, Boise is officially entering the phase of Summer that makes you beg for Fall. With temps over 100 everyday it can be hard to cook, eat, or just function in general.

This quick and cooling salad is a one stop shop for a meal. It's got everything you need for it to be a successful single main dish, but it def works as side dish too.

The Fried Peach Pasta Salad with Fresh Mangoes and Blueberries is recommended for those of you who…

Fysh and Chips

Look a lot of people are dependent on salt to enhance the flavor of their food but here's the deal - too much salt (like anything else) is not awesome for your body, or your head, or your brain, or your mind (claps for anyone who can guess what movie that loose quote is from). I could go in to a long lecture-speech on the effects of eating too much salt but y'all ain't here for that and google is free. 
When you're ready to reduce your salt intake look for other flavor enhancers to make your meal's best attributes (a.k.a. flavors) P O P ! Like adding a squeeze or two of fresh lemon or lime juice, or your fave type of vinegar if you don't have any fresh lemon or limes; you really can't go wrong with adding fresh minced garlic, ginger, green onions, cilantro, basil, jalapeƱos, like literally any fresh strong flavor will do the trick and do it salt-free. In those times of desperate need get you a lil pump spray bottle and fill it with Braggs Liquid Aminos or co…