Photos: Carl Whitaker’s Ithaca Freeskool Mushroom Hunt

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Video: Pumpkin Cheesecake with the Vegan Cooking Skillshare – Ithaca Freeskool Distance Learning

Missed a class? Loved a workshop so much that you want to relive it? As part of D.I.Y. Movie-Making, we’re filming other Ithaca Freeskool classes and making them available online for anyone who wants to participate.

Sharon of the Dacha Project taught us how to make vegan pumpkin cheesecake at the “Thank You America” House in Ithaca on July 29th, 2009. Hang out with some Ithacans while they collaborate on a recipe, share vegan tips and chat about strategies for sustainable living. Join the Facebook group to find out about future Vegan Cooking Skillshares.

The Complete Recipe from Sharon:

New & Improved Vegan Pumpkin Cheesecake

Crust (you can also buy a prepared graham cracker crust if you feel like lazing it a bit or are in a hurry!)
- 24 whole graham crackers
- 3/4 cup sugar
- 1 cup margarine, melted

Place the graham crackers into a plastic bag and use a rolling pin to make fine crumbs.

Pour the crumbs into a bowl and add the sugar and melted margarine. Stir well. Note: We found that adding a few spoonfuls of tofutti cream cheese helped to add integrity to the crumb-consistency – it was a bit too dry given what the recipe called for.

Pour the mix into a pie pan and use your hands or the back of a large spoon to press the mixture into the bottom and sides of the pie pan. Makes enough for 3 pie crusts!

1st Layer
- 8 ounces Tofutti Better Than Cream Cheese (look for the non-hydrogenated version in the yellow container)
- 12 ounces light firm silken tofu (or extra-firm)
- 1/2 cup agave nectar (or sugar)
- 2 tablespoons cornstarch
- 1 1/2 tablespoons lemon juice
- 1/2 teaspoon vanilla

Preheat the oven to 350°F. Put the ingredients in a food processor and puree until completely smooth.It should be silky smooth – not chalky or lumpy. Spread mixture into the bottom of the crust.

2nd Layer
-12 oz. firm silken tofu, pureed
-8 oz. nondairy cream cheese (Tofutti or a tofu cream cheese from your local deli)
- 1 cup canned pumpkin
- 1 cup granulated sugar
- 3 Tbsp. flour
- 1/2 tsp. ground ginger
- 1/2 tsp. nutmeg
- 1 1/2 tsp. cinnamon
- 1/8 tsp. salt
- 1/4 tsp. baking soda

Do the same as above – puree ingredients in the food processor & spread over the lemon layer. Bear in mind that the pie will rise during baking! Bake at 350°F for 60 minutes. Allow to cool for 30 minutes, cover with plastic wrap or the top of the pie container.

This should make enough for around 3 pies!

Photos: Learning to Make Pumpkin Cheesecake with the Vegan Cooking Skillshare

Thanks for teaching us the recipe, Sharon!

Join us for the next class, every other Wednesday beginning June 3rd at 6pm. Check out the Facebook group for the latest info.

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Photos of Ithaca Freeskool – Add Your Own!

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Join the group to add your own!

Freeskool needs your voice

Want to be on the Freeskool site? Send a photo of yourself to ithaca_freeskool@riseup.net, along with a short profile – tell us what classes you’ve taught or attended, and why you participate. What does Ithaca Freeskool mean to you? Tell us, and we’ll post your profile on the site so others can get to know our community.

Also, if you have photos or videos from Freeskool classes that you don’t mind sharing, please consider emailing them to us or posting them in the Ithaca Freeskool group on Flickr:
http://www.flickr.com/groups/ithacafreeskool/
… folks in the DIY Movie-Making class are working on a short film about Freeskool, so your contributions to the group could end up in the film – and they’ll help us to better show what we’re all doing to future Freeskoolers, and potential funders. We’ll also be using photos from the group in the display we’re setting up for tabling.