Springform pan Set for $12.31 Free Shipping

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3 Mini Spring Form Pans pans for $12.31 Free Shipping

Roasted Potatoes and Carrots with Rosemary,Garlic

4 large carrots
5 russet potatoes
1 red onion, in quarters
4 clove garlic, chopped
1/4 cup fresh parsley, chopped
3 tbsp extra virgin olive oil
1 red onion
fresh parsley for garnish
garlic powder (optional)
salt and pepper to taste

Rinse and peel potatoes and carrots. Cuts potatoes and carrots medium size. Cut onion in large pieces. Chop garlic. Rinse the fresh parsley and chop them. Boil carrots until al-dente. In a large mixing bowl add potatoes, carrots, garlic, onion and parsley. Add olive oil, salt, pepper and chopped garlic.
Incorporate all ingredients and add them to a 10 x 11 deep baking dish or pan. Bake at 400 degrees for 40 minutes on lower rack until done and brown. Garnish with fresh parsley

Non-Dairy Coconut Whipped Cream

Recipe

Cream from Thai Coconut
3 tbsp organic vegan powdered sugar
1/2 tsp cream of tartar (optional)


Before you start, place a can of Thai coconut in the refrigerator to chill. Scoop only the thick cream your into the mixer bowl. Add the vegan powder sugar and cream of tartar. Turn mixer on high for 4 minutes until you have a stiff peak as shown in my picture above.

Enjoy this delicious non dairy whipped cream on your favorite toppings!

Favorite Online Grocery Sites

Favorite Online Grocery Sites

Non Dairy Mini Cheez Cake Factory

Peach cheez cake with coconut whipped cream


















strawberry w/ coconut whipped cream

 chocolate&Peanut Butter

                                                    

Peach

Chocolate&Shredded Coconut

Recipe
(3) 8.oz tofutti vegan cheese
1 ¼ cups graham cracker crumbs
1 teaspoon cinnamon
1/4 cup vegan butter melted
1 tbsp brown rice syrup
1/2 cup pure cane sugar
3/4 cup plain non dairy yogurt
2 egg replace - I use bob-red mill
3/4 cup all-purpose flour
1/4  tsp fresh lemon juice
2 tbsp lime juice
1 teaspoon vanilla extract

 DIRECTIONS

Place graham crackers in a food processor  with the cinnamon. Pulse them until they are fine crumbs. In a small saucepan, whisk together the vegan butter and brown rice syrup on low heat until well combined. In another bowl add the butter mixture to the graham crackers to make a crust.
Compress the cheesecake crust into (4) 4" spring form pans

5) Mix the flavor building ingredients

Preheat oven to  350 f.
In a large bowl Beat the vegan cream cheese  the sugar, non-dairy yogurt egg-replace, lemon&lime juice, vanilla extract  until it's slightly fluffy, add flour, mix until well combined.

Transfer the mixture to a spring form pan

Pour the mixture into the 4 spring-form pans. Jostle the spring form back and forth and side to side to get excess air bubbles to escape.
 Bake for about 40 minutes
Let the cheesecake cool overnight. The next day remove the cheesecake from the spring form pans and add your favorite toppings

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Stir-Fry Chick'n and Asian Noodles

1 package of Gardein Mandarin Orange Crispy Chick'n
2 rounds of Guang Dong Dried Noodles
1 half of  yellow and Green  Zucchini thinly sliced
1 cup baby spinach
1 Yellow Onion thinly sliced
1/2 of green and yellow pepper cut in med slices
5 glove garlic crushed
salt to taste

Place Gardein Chick'n on a cookie sheet and bake on 400 degrees for 20 minutes, turn chick'n over halfway through. Add half of the Mandarin Orange mixtures to the chick'n.

 I stir-fry my veggies in the oven. Slice zucchini, spinach, onion and peppers. Place in a 9x11" aluminum pan or tin. add 2 tbsp of olive oil and bake for 20 minutes or until veggies are aldente. When the veggies are done add the crushed garlic, salt to taste and mix well. Boil the noodles according to package then drained and rinse well. Add noodles to the veggies and add the remaining of the Mandarin Orange sauce. Enjoy!
:)