Experimenting

I love weekends where I have the time to experiment with new recipes.  This weekend I tried 2 new ones and re-vamped an old one.  I revisited the black bean/corn/quinoa salad we made for the barn party, except this time we added mango and avocado - a tremendous improvement.  Best eaten with salty tortilla chips.  Yesterday I made the vegan apple muffins in my previous post, which turned out great and are now in my freezer for future enjoyment.
The other new recipe that my friend Steph and I tried was a vegan chocolate chai cheesecake. DECADENT (and easy to make)!!  My pictures aren't as great as the VeganPandamonium site, so check out how pretty it can look.

Vegan Chocolate Chai Cheesecake
-2 containers of 8oz Tofutti cream cheese
-1/4 block of extra firm tofu
-2/3 c agave syrup (could've used 1/2 c next time)
-2 tsp vanilla
-1/4 c + 1Tbs Chai tea concentrate
-2 Tbs of corn starch
-1 9" store bought pie crust
-vegan chocolate chips

Oven 350 degrees. Put cream cheese, tofu, agave, vanilla, chai in blender.  Then mix in corn starch. Line bottom of pie crust with thin layer of choco chips. Pour filling into crust. We dotted the top with more choco chips. Bake for 45 minutes until top is golden.  Let it set for at least an hour in fridge.  (We, of course, could not wait that long = goopey slices.)  Drizzle with choco syrup, if desired.