Lime Shortbread Cookies:
1 C non-hydrogenated vegan margarine
Juice and zest of 1 lime
1/3 C natural sugar
1 to 1 1/2 C unbleached flour
Cream first three ingredients together and slowly add flour until mixture resembles workable cookie dough. Spoon out by rounded teaspoons on a prepared baking stone (or use parchment) and press lightly with a fork. Bake in a 350 oven for 30-35 minutes, or until cookies are very subtly golden on top. Place on a cooling rack to cool completely.
When cookies are fully cooled, crush about 1 3/4 C of cookies and mix with one quarter to one third of a cup of margarine in a food processor. Press into a prepared springform pan and set aside.
Un-Cheese Filling (to make while cookies are cooling):
1 package of silken tofu (soft) well-drained
4tbsp natural sugar or dry sweetener of choice
1tsp natural coconut extract
2tbsp corn starch
Cream first three ingredients together until smooth. Slowly sift in flour and cornstarch. Top cookie crust with this mixture and bake in a 350 oven for about 35 minutes.
Fruit Salad topping
1 ripe mango, peeled and chopped
1/2 pint blueberries washed
1/2 pint washed cherries, pitted and halved
1 nectarine, peeled and chopped
juice of 1 lime
2 tbsp simple syrup
mix all ingredients and chill.
You can leave this fruit as an optional topping, or place the fruit right on the cake and top with an agar-agar glaze such as this:
1 C pulp free fruit juice
2-3 tbsp agar flakes
Soak the flakes in the juice for 5 minutes. Bring to a boil and reduce heat to simmer for 10 minutes, stirring constantly. When agar is completely dissolves, spoon mixture over arranged fruit and chill until gel is set. Serve chilled.