I’ve always been very apprehensive to try raw vegan treats besides chocolate date truffels. There’s something about not baking that puts more pressure on me, maybe because I can’t blame it on the oven.
This cheesecake is a weekend experiment. I say that because you have to let it sit overnight as well as let the cashews soak. So read this fully first, soak your cashews, and begin planning for the day ahead. Now, let’s get straight to the point! Here’s the recipe:
What you’ll need:
-About 3 cups raw untreated cashews
-2 vanilla beans, extract, or vanilla powder
-1/4 cup coconut oil
-maple syrup or your choice of sweetener
-3 cups walnuts
-6-8 depitted and soaked dates
-2 cups fresh strawberries
-1 tablespoon chia
3 cups walnuts
Teaspoon lemon zest
3 cups cashews (soaked overnight or as long as possible)
2 vanilla beans (you can use extract or powder as well)
The juice of two lemons
3/4 cup maple syrup (i used half maple and half Honee)
1/4 cup coconut oil
A few tablespoons of water
2 cups strawberries
1 tablespoon chia seeds
1/4 cup maple syrup or your choice of sweetener.
*before you begin, be sure to soak cashews in filtered water! You can soak the dates an hour or two before you start the process
Mix crust ingredients in food processor. Press into 9 inch springform pan evenly. Set in freezer while you make the filling
Mix filling ingredients in food processor. If it’s too thick and not blending to creamy texture, add tablespoon at a time of water. Pour evenly into springform pan and place back in freezer
Wait a few hours until solid, then blend topping ingredients and pour on top!
Decorate with fresh strawberries, raspberries, blueberries, or all three. Place back into freezer and let sit overnight. I know, waiting overnight is a pain but all the flavors need to meld together and it tastes so much more flavorful the next day!
It’s coming closer and closer to Thanksgiving, my favorite time of the year strictly to celebrate food. Being a vegan during Thanksgiving isn’t hard if you love to cook, and this year I’ve been experimenting with new foods. Recently giving up soy for my hypothyroidism and gluten for my breakouts, I’m running out of options! I’m also allergic to a lot of staple foods: beans, rice, corn, oats, peanuts, avocados, pineapple and (milk and eggs, but that doesn’t matter anymore obviously) and many more. So, I was excited to read about this recipe using jackfruit as a pulled pork dish. I’ve been seeing this pop up in vegan food menus but could never try it with all the other things they add in there, so when I found this recipe, I quickly started to prepare. I changed the recipe around for my own taste and convenience. I ordered the canned jackfruit off amazon (be sure to get ones with water or brine, the syrup may be too sweet, I haven’t tried it myself). I also prepared a vegan BBQ sauce that can be found here:
Now, onto the jackfruit! Don’t be scared off by jackfruit, the recipe is fairly simple to do! A little sauté and baking and you’re done!
3 20 oz jackfruit cans in brine or water
1 tsp oil
1 onion and 4-5 cloves garlic
1 tsp sugar, brown sugar, chili powder
1/2 tsp cumin
1 1/2 tsp liquid smoke
1 cup veggie broth
1/2 cup bbq sauce* from above recipe
1. Preheat oven to 400
2. Drain and rinse jackfruit. Remove core (the hardest part on each piece)
2. Saute onions over medium for 7 minutes, add garlic and saute for another few minutes
3. Add jackfruit and spices and stir until jackfruit is covered
4.Add vegetable broth, cover and simmer for 20 minutes or until all liquid is absorbed
5. Use two forks to disassemble jackfruit into pulled pork texture
6. Spread jackfruit on baking sheet and bake for 20 minutes
7. Remove from oven, cover with BBQ sauce, and put back into the oven for another 15-20 minutes
8. Enjoy with tortillas, french bread, collard greens, or make into cabbage wraps!
Which means for the next few months, all I’ll be making are pumpkin and pumpkin related items. Squash is a big favorite of mine. It’s versatile and can take on so many different flavors. Sweet, savory, there’s a squash for any occasion. This dish was made out of laziness, so it’s super easy to make! Just gut your pumpkin, chop your veggies, season, and throw it in the oven! Impress your friends during a potluck or even prepare for Thanksgiving or other festive holiday.
In this recipe, I used a knucklehead pumpkin but any pumpkin will do. It was on the small to medium size as far as pumpkin goes, so Id imagine if you chose a larger pumpkin the recipe will change. The pumpkin yielded 4 servings, and I served it with a cheesy quinoa (quinoa, nutritional yeast, soy sauce, and some herbs).
Kale and Mushroom Stuffed Pumpkin
1 knucklehead pumpkin
1 bunch of kale chopped
2 portabella mushrooms chopped
1 purple (or your preference) onion chopped
5-6 cloves garlic chopped
2 tablespoons olive oil and salt and pepper to taste
Step 1: Cut a circle around the stem and gut your pumpkin. Save the top! Remove the seeds and set aside for roasted pumpkin seeds*
Step 2: Brush a little oil on the inside of the pumpkin. Sprinkle salt and pepper as well. Add any herbs you like, i prefer thyme and rosemary.
Step 3: Chop up your kale, onion, mushrooms, and garlic and set in a bowl. Sprinkle a tablespoon or so of oil, just to thinly coat everything. Sprinkle salt and pepper, about a teaspoon of each. I usually just eye it, and don’t prefer a lot of salt myself. Mix everything together and stuff in pumpkin.
Step 4: Put top back on and place pumpkin on baking sheet. Bake at 350 for an hour and a half. Let cool for 15-20 minutes. Chop that sucker in quarters (you’ll need a large knife!) and be sure to save all the juices that flow out to put on top of your cheesy quinoa or save as a gravy for mashed potatoes. Yum!
**for roasted seeds: salt, pepper, and oil them, and bake while you’re baking the pumpkin. 15-20 min or until golden brown
Sometimes it’s hard to eat all your veggies, even as an adult! You buy them at the grocery store and you’re left uninspired to cook. You want to eat healthy, but you’re left with little ideas. So, I’m sharing to you my go-to meal packed with all the disease fighting and cancer ass kicking veggies to make your body and mind happy all day. Make this in bulk and freeze it-its a perfect base to add to anything!
I love these steaks because as you can see from the nutritional facts, they are packed with protein and very little fat. If you don’t have these at your grocery store-that’s fine! Tempe bacon, seiten, or even plain tofu are perfect substitutions-or nothing at all! I just like to add it for additional protein and flavor. These steaks were sautéed in sunflower oil and balsamic on medium heat for about 20 minutes or until browned and cooked.
Now, we must talk about nutritional yeast.
If you haven’t added this to your daily intake, you’re crazy! Nutritional yeast is packed with b vitamins (crucial for vegans especially) as well as many other nutrients. It adds creaminess and a delicious cheesy flavor that can be put in soups, salads, on top of pasta, really anything you could imagine. Check it out on Amazon
Now, on to the recipe!
1 cup thinly chopped kale (about 4 or 5 leaves)
1/2 cup onion
3 chopped snack peppers
1 cup chopped asparagus (about 5 or 6 stalks) asparagus goes in later on in the recipe
3 large pieces of garlic chopped
1/4 cup nutritional yeast
1 cup quinoa (rinse a few times even if it says prewash!)
2 cups water
1 cup vegetable broth
Sprinkle or salt and a generous amount of pepper
First, rinse your quinoa. By doing this, put water pressure on high and fill up the pot with the quinoa in it. Whisk quinoa in the water and empty out water slowly. Allow the floating quinoa to go down the drain, you don’t want that anyway. Quinoa has a natural soap like substance that needs to be removed-so don’t forget this step!
Add your 2 cups water and vegetable broth in with the quinoa. Add onion, nutritional yeast, garlic, salt and pepper and bring to a boil. Add all your vegetables except asparagus and bring heat to a medium. Stir occasionally.
With 10 minutes left on the timer, add your asparagus. By doing this, your asparagus won’t be soggy. I like mine more on the crispier side, so I usually add it 5 minutes before. Cook until water is cooked out all the way.
Let cool and serve with your vegan steak
Yum! I recently got my hands on some dried cherries (thanks mom!) and was planning on creating some date bars. But, coconut flakes were calling me-so onward with cookies! These cookies are sweetened with a little raw sugar, agave, banana, and applesauce, making your tummy happy and not feeling sleepy or sick like some desserts can do. I personally have a sweet tooth, if you haven’t figured that out by now, so being able to eat massive amounts of cookies without feeling guilty is right up my alley.
Coconut Cherry Cookies
dry ingredients in one bowl:
3 cups whole wheat flour
1 teaspoon baking soda
1/4 cup raw sugar
3 cups shredded coconut
1 pack 5 oz dried cherries (1-2 cups)
wet ingredients in another:
2 smashed bananas
3/4 cup applesauce
4 tablespoons coconut oil
3/4 cup agave
3 tablespoons vanilla extract
2 egg replacers
1. Spray pan with nonstick spray and roll into little balls like so:
2. Bake at 350 degrees for 20 minutes
And you’re done! This recipe makes this many cookies: (minus a few that I managed to eat before taking this picture)
Yesterday I hosted my first ever vegan potluck! It was a nice turn out for something I didn’t prepare much for, but there was some delicious food and nice company. I got to share some vegan lasagna and stoner cookies to not scare the non vegans off-and it worked! These cookies are moist, delicious, and make the happy fat kid come out and do a little dance. So, let’s get to the point.
*If there are some ingredients not available, I have included links at the bottom where you can order online
Chocolate Chip Marshmallow Pretzel cookies
1 cup white flour
1 cup wheat flour (you can use both of one kind, but i like the nuttiness wheat brings out in cookies)
1/2 cup sugar
1 teaspoon baking soda
1 cup vegan chocolate chips*
2 cups chopped vegan marshmallows*
2 cups chopped pretzels
1/4 cup coconut oil
1 cup applesauce
1/2 cup almond milk
2 egg replacers* or 2 flax eggs
1. Mix egg replacer (one egg is 1.5 teaspoons to 2 tablespoons warm water) set aside.
2. Mix flour, sugar, and baking soda together. Add wet ingredients in. Save the chocolate chips, marshmallows, and pretzels for last and fold them in.
3. Preheat oven to 350. Form into 1/4 cup balls, or use a small cookie scooper.
4. Bake for 20 minutes. Marshmallows might be messy! Let them cook before removing, marshmallows will be easier to peel off 🙂
It’s seriously that easy to make! They don’t need to be pretty, they don’t need fancy directions, really anybody can make these.
Yay cookies! Who can say no to a lower fat chocolate cookie? Made with whole wheat flour, applesauce, a little banana, and a bit if coconut flour, these cookies are moist and delicious.
The applesauce replaces some of the oil, and the banana adds a sweetness so you don’t have to add as much sugar. I included coconut flour because it adds something special, a buttery taste you can’t deny.
2 cups whole wheat flour
1/4 cup flax meal
1/4 cup coconut flour
1/2 cup raw sugar
1/2 cup cocoa
1 teaspoon baking soda
Pinch of salt
1 tablespoon cinnamon
3/4 cup chocolate chips
3/4 cup applesauce
1/2 cup almond milk
1/8 cup olive oil (or any oil)
1 banana chopped
Roll into balls and flatten them out a little. You really don’t have to do that, you can make them as ugly as you want. Bake at 350 for 20 minutes. Prepare yourself for delicious chocolate heaven, and enjoy!
You will need:
1 lb package of dates (de-pitted)
1 cup almonds
1/4 cup cocoa
1 tablespoon cinnamon
And for the coating:
Few tablespoons of flax meal, raw sugar, cinnamon mix together. Simple!
Soak your stuff
Soak almonds and dates for 20-30 minutes
Blend it all
Put dates, almonds, cocoa, cinnamon together in a few processor
Mold into balls
Then lightly coat your truffles with flax, cinnamon, sugar mix
Put in freezer for at least 1 hour
Before I was vegan, I was terrified of mushrooms. Something about the smell or the burnt dirt taste they have on pizzas just didn’t appeal to me. The only mushrooms i would try were, well, the special kind. But boy was I missing out! Mushrooms are high in protein, and satisfy that craving if you love meat. In this lunch blog, I use sandwich bread (Alvarado brand, vegan) but you can use a delicious vegan bun to make it a burger for dinner. Possibilities are endless! This is an easy lunch, and you can mix it up however you want. I kept mine simple, with a few slices of romain and some snack peppers on the side. But you can add vegan cheese, onion, tomatoes, whatever!
First, remove the stem of your mushroom.
Second, chop up garlic and add 1 tablespoon of oil and 3 tablespoons of balsamic
Season with pepper, and seasoning mix
Cook your mushroom on medium heat, 10 minutes on each side. If the balsamic mix begins to dry, add a few tablespoons of water to keep it as a glaze. Keep an eye on it!
After 20 minutes, let it cool and get out your sandwich stuff
Hi again! From time to time, i get asked on vegan ideas for dinners, so here I am! A simple, familiar dish that anyone could try: veggie pizza!
You can add daiya cheese, but honestly this taste great and I didnt feel like adding the extra calories.
And it’s so easy, I did it in picture form.
First, roll out your dough. Be sure to use flour so it doesn’t stick. We got this dough not frozen from Vons. Some pizza doughs can be made with non vegan ingredients, so be sure to read all the lables!
Add your pizza sauce of choice (preferably organic or diced tomatoes but its your choice)
Bake at 500 for about 12-15 minutes