"Teasecake"

Most vegan cheesecake recipes I've tried all use tofu as the base or substitute for dairy cream cheese. So when I came across this recipe for "Lemon Teasecake" from the great book Raising Vegetarian Children by Jo Stepanaik and Vesanto Melina, I just had to try it! So if it's not made with soy, what is it made of? Cooked millet. Yes, that's right. Creamy, nutritous, and delicous millet makes this cheesecake-esque pie yummy times two! Cashews, lemon juice, maple syrup and a walnut-oat-cinnamon crust are some of the other components in this easy-to-make dessert gem. It is also ideal for summertime, because besides baking the crust for 10 minutes, there is no other baking involved, which means the kitchen stays cool! You could also do a variation of this and make a key lime pie version by using lime juice instead of lemon and adding some lime zest.