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

copyright

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!
:)

Cranberry & Nut Granola Gift Idea

3 cups organic rolled oats
1 cup organic oat groats
1/2 cup coconut sugar
1/4 cup ground flaxseeds
2 tbsp maple syrup
1 cup dried cranberries
1/2 virgin coconut oil
1 cup chopped walnuts and pecans
1/2 fresh orange juice


Using a coffee grinder, grind flaxseed into a powder. Mix flaxseed and orange juice in a separate bowl. In another larger bowl, mix rolled oats, oat grouts, flaxseed mixture, coconut oil, coconut sugar walnuts & pecans, maple syrup, and cranberries, Add Mix well. Pour mixture evenly  onto a cookie sheet,line with parchment paper then place in a 350 degrees oven. Bake until crispy for 15 minutes.

Baked Nofish!

1.lb dried yuba sticks, aka dried bean curd

2 cups vegan homemade vegan seafood stock  <---- click here for recipe

1/4 cup finely crushed dried seaweed

2 tbsp arrowroot

1 tbsp sesame seed oil

4 to 5 nori sheets

1/2 to 3/4 cup homemade seafood stock

1/3 cup liquid amino all purpose seasoning sauce

1/3 cup sweet japanese mirin

1/3 cup vegan seafood stock

2 tbsp sugar

toasted sesame seeds

1) Dried yuba sticks are long, you will have to break them up into 1/2 inch pieces. Use a deep dish and pour enough vegan seafood stock to cover the yuba sticks, cover with saran wrap. make sure the stock is warm enough to soften the yuba sticks. I let mines marinate over night so it could a more fish like taste. 

2) The next day drain the yuba sticks and squeeze the rest of the liquid out. If the yuba sticks are still hard, boil them in some water until they are soft. Let them cool before placing them into a food processor. Chop them up until they reassemble flaky tuna. Transfer the flaky yuba in a bowl and add the crushed seaweed. I used a coffee grinder to crush the seaweed into very fine pieces. They should look like coffee grounds. Add enough homemade seafood stock to bind the mixture together. Set aside.

3) BINDING MIXTURE: In another small dish mix 1 tbsp of arrowroot and 2 tbsp of water, set aside.

4) Making the Vegan baked fish:

I used a wooden board for my work station. Working with 1 piece of nori at a time to make a vegan fish. Lay 1 piece  nori,  use your hand and dip it  into the binding mixture, spread it on the inside of the nori sheet to moisten it, then add the vegan fish mixture, about 1 inch thick. Fold the nori sheet into 2x2 square pieces. I got about 4 to 5 pieces, Once you are finished making the vegan fish, wrapped them in saran wrap and place them into the freezer over night.

5) The next day, thaw the vegan fish. In a 9x8 tin pan, lined with parchment paper. Add enough olive oil to cover the bottom of pan. Season your vegan fish to your liking and sprinkle with sesame seeds. (warning - do not add salt) Bake at 425 oven for 20 minutes, Turn the vegan fish over and bake the other side until crispy.

Sauce:

1/3 cup liquid amino all purpose seasoning sauce

1/3 cup sweet japanese mirin

1/3 cup vegan seafood stock

2 tbsp sugar

Add all ingredients to a pot and bring it to a boil, them simmer for 3 minutes.

Final step.. 

Pour the sauce over the vegan fish and bake it for about 10 to 15 minutes more. The sauce will become thick.

Serve over white rice.

I know this is a long process but if you miss eating fish like I do, it's all worth the fess because I haven't had fish in over 5 years and this recipe that I found years ago taste just like the real deal!

I modified it by baking the vegan fish instead of frying it and creating my own seafood stock.

Enjoy! 

   

Chinese Brown Sauce

4 dried shiitake mushrooms
4 cups of water
1/4 cup brown miso
3 clove garlic crushed
1 tsp arrowroot

Marinate the 1st 4 ingredients in a glass bowl over night. The next day pour the ingredients into a pot and heat until it starts to boil. In a small jar add 1/4 cup of water and 1 1/2 tsp of arrowroot, shake and set aside. Remove the mushrooms and pour the arrowroot mixture into the pot. Let it come to a boil, stirring continuously until the sauce thickens. It should be a light gravy consistency.

Noeggnog Ice Cream

2 quart ice cream maker
1 1/4 cup silk heavy cream
1 1/2 cup soy milk
1/2 pure can sugar
1 tsp organic ground nutmeg
1 tsp organic cinnamon
1 tsp organic vanilla extract
pinch of turmeric for that eggnog color
pecan nuts

Place all ingredients into a blender. Pour mixture into a glass bowl and place into the refrigerator for two hours or overnight like I did. Follow the directions to your ice cream maker. Scoop some ice cream into a dish and top it with pecan nuts and a little more nutmeg.

Notes: Note: After freezing ice cream, it will be a little difficult to scoop. Let ice ice cream sit in room temperature for about 5 to ten minutes before scooping. For a creamier texture let the ice cream sit in a bowl in room temperature for about 4 minute or until you notice it's getting soft, then stir for a creamier version of ice cream. Next time I make this ice cream I will add a little tumeric to the mixture while it's in the blender to give it that color I remember when I use to eat eggnog.
This is the ice cream maker I use

MyGrocery Haul from Thrive Market

Thrive new members  click here
I enjoy grocery shopping online verses going to the supermarket and standing in long lines where’s there’s only a few people checking out groceries. I never understood why there are so many check out stands with nobody working at them when there's so many people waiting to get checked out.

During my extensive research shopping for vegan groceries online that has a delivery service, I found a company website called Thrive Market. They have a large selection of vegan Their prices are a lot more reasonable compare to what I paid at my local health food store and the big chain grocery stores in my area.

I thought I’d share my review of the service I received from Thrive Market with you. That way you can see if Thrive  is something you might want to try. Yes, there is a yearly membership fee but hey, what comes free nowadays? Thrive yearly membership is $59.95 and if your order is over $49.00 shipping is free.

The pros: about shopping online at Thrive  is that, I can help out a family because with my
membership, Thrive will sponsor a low-income family. Plus the fact I can shop right from my computer to search for my favorite organic vegan items on sale! Most of the products I shopped for were 20 to 40% discount compared to where I’d normally shop. I was able to track my package up to the delivery time. The free gifts I got with my order was a plus!

The Cons: The only one or two I can think of was the late delivery, no explanation but I did get an email stating there was a delay the following day. I placed my order on 11/12/15 and received my order today 11/19/15. It was worth the wait! I'm very pleased with my order everything was neatly wrapped and packed. I felt like I was receiving gifts! The second would be no manufacturer discount coupons. It would be nice if they were setup to except discount product coupons.

Also if you don’t want to become a member after your first order, you can cancel at anytime before your 30 day free trail offer.

 Thrive new members  Click Here to become a member and shop for vegan food

I almost forgot to tell you about the nice size Thrive Wholesale Product Magazine they added to my order. I'm looking forward to making some of the vegan recipes that was included in the magazine. Here a little glimpse of the photos I took from the magazine to show you below.

If you place an order with Thrive come back here and share your photo's and shopping experiences with them :)

My second order 1/07/16

Collard Green and Beans Oh My!

Ingredients
1 sweet onion
5 glove garlic, minced
1 lb. bag glory collard greens
2 ribs celery, chopped
2 lg carrots sliced
vegan stock
2 cups cooked, white navy beans
1 tsp thyme
1 1/2 tsp oregano
1/4 smoke paprika
 1/4 pepper flakes                                             
salt to your taste
vegan parmesan to taste
                                                                                                                           
1st I rinsed and soak the beans over night. The next day I cooked them in my Click here to get the Instant Pot.

Next rinse and chopped the collards greens  for a more tender greens, set aside. in my instant pot, I fried the onion and garlic until brown, then I added the greens and fried them for about 3 minutes.  I added enough vegan veggie stock to cover the greens and high pressured cooked them for 7 minutes. After the green were done or the pressure cooker was on warm, I turn it off to a 10 minute natural release. When instant pot was ready to open I added the beans and if the liquid was low I added enough stock to cover the collard greens and beans and carrots. Simmer  for 35 minutes more in the instant pot. I like a lot of veggie stock so I can dunk my biscuits or cracker in my bowl of soup. Don't forget to sprinkle some vegan parmesan on top of your soup. Enjoy it, I know we did!

No Seaweed Stock

1 cup of dried cut up seaweed
4 cups of water
4 clove crushed garlic
1 tbsp miso
1/4 cup of homemade chinese sauce

Add 4 cups of water, seaweed in a pot of boiling water. Reduce heat to a simmer for 15 minutes. Pour just the liquid into a glass bowl and add the crushed garlic, miso, and chinese sauce. Mix, then add back to the pot and simmer for 1/2 hr more. The stock will be reduced. I use this stock for my potato corn chowder, vegan tofu and vegan stews.

Lemon Ice Tea

6 decaf tea bags
Juice from 1 organic lemon
Zest from 1 organic lime
2/3 cups organic cane sugar
4 cups spring water
1 tray of ice cube from spring water
4 cups spring water

Instructions
In a pot boil 4 cups of  water. When the water comes to a boil, turn off flame. Add the tea bags and let brew for 3 minutes then remove tea bags and add sugar. Let cool. Add tea to a pitcher and add 4 cups of spring water, lemon juice, lime zest.

Easy Nut Fudge

Ingredients
3 cups organic powered sugar
1/4 cup carob powder
1/4 cup organic cocoa powder
1/2 cup earth balance non diary butter
1/3 cup coconut milk
3/4 cup walnuts

Instructions

Use a 8x8 glass pan, line it with parchment paper. In a glass mixing bowl add the powered sugar, cocoa powder, carob powder and mix well. Add the earth balance butter and coconut milk and mix with a wooden spoon. Place mixture in a microwave for 2 to 3 minutes. Remove mixture from the microwave and use an electric mixer to mix the fudge. Mixture should be thick.

Spread fudge mixture into a 8x8 glass pan. Add walnut and place the fudge in the refrigerator for 2 hrs until firm.  Take a wooden board and place it on top of the 8x8 glass pan. Flip the fudge on top of the wooden board and cut the fudge into squares.

I keep my fudge in a air tight container and then back into the refrigerator.

Enjoy!

Cookie Treats

Ingredients
1 cups organic white flour
1 1/2 cups organic roller oats
1/3 cup organic cane sugar
1 tsp organic cinnamon
1 tsp organic nutmeg
1 tsp baking powder
1/4 cup fresh squeezed O.J
2/3 cup spring water
1/2 cup coconut oil
Sliced almonds and chopped pecans nuts

Directions
In a large mixing bowl add all the dry ingredients, excepts, nuts. Use a whisk to mix the dry ingredients. Add the raisins. Make a well and add the wet ingredients to the well and combine until well mixed. Use a round tbsp to scoop up mixture and place them onto a cookie sheets that has parchment paper on it. Bake cookies for 20 minutes in a 375 oven

Free Flashlight Pen

Gluten Free Lemon, Coconut Cookies

2 cups spelt flour
2/3 grated lemon
1 tsp baking soda
2/3 cups canola oil
3/4 cups pure cane sugar
1 egg re-placer
1/2 cup non dairy milk
4 tbsp fresh lemon juice
1 cup organic unsweetened coconut flakes


Directions:

In a mixing bowl, mix the spelt flour, grated lemon peel, and baking soda, set aside.
In the second small glass bowl, mix 1 tbsp flaxseed meal and 3 tbsp of water, mix well and set aside. Mix the canola oil, sugar, flaxseed mixture, lemon juice and milk. Mix well and set aside. In another bowl add 1 cup of coconut flakes, set aside.

Add wet ingredients to the dry ingredients and stir until well combine. Place cookie mixture in the refrigerator for an hour.

Use a tbsp to scoop the cookie dough, and roll them into the coconut flakes. (This mixture is not as firm as the chocolate cookie mixture. Once you scoop the dough into a tbsp, drop the dough into the coconut flakes and use the spoon to cover the dough with coconuts. Shape the dough into a ball with your hand or spoon. Place the cookie dough onto a cookie sheet with parchment paper.

Bake at 350 for 15 minutes.

These cookies are soft, if you want a crunchier texture, bake cookies for about 20 to 25 minutes, watch that they don't burn

Carob Coconut & Nut Cookies

2 cups spelt flour
2/3 carob powder
1 tsp baking soda
2/3 cups canola oil
3/4 cups pure cane sugar
1 egg re-placer
1/2 cup non dairy milk
1 cup organic unsweetened coconut flakes
2/3 crushed mixed nuts of your choice

You'll need 5 bowls. In the first mixing bowl, mix the spelt flour, carob powder, and baking soda, set aside.

In the second tiny glass bowl, mix 1 tbsp flaxseed meal and 3 tbsp of water, mix well and set aside. In the third bowl, mix the canola oil, sugar, flaxseed mixture and milk. Mix well and set aside. In the forth bowl add 1 cup of coconut flakes, set aside. Add to a 5th small bowl 2/3 cups of mixed nuts.

Add wet ingredients to the dry ingredients and stir until well combine. Place cookie mixture in the refrigerator for an hour.

Use a tbsp to scoop the cookie dough, and roll them into the coconut flakes and and the half of your cookie dough into the mixed nut mixture, place the cookie dough on a cookie sheet with parchment paper.

Bake at 350 for 15 minutes.

These cookies are soft, if you want a crunchier texture, bake cookies for about 20 to 25 minutes, watch that they don't burn

Coconut Milk Coffee Ice Cream

Cuisinart Ice Cream Maker




















I've included links where I shop for products
1 1/4 silk heavy cream
1 1/2 cup non dairy milk
1/2 cup pure can sugar
1 tbsp. instant decaffeinate coffee or 2 tbsp. of COFFEE SYRUP
1 tsp coffee extract


In a sauce on low heat, warm -  1 1/4 cup heavy cream, 1/2 cup sugar and instant coffee. Pour mixture into a glass mixing bowl and whisk in the 1 1/2 cup of non dairy milk and coffee extract. Cover with saran wrap and place it in the refrigerator for 3 hours or freezer like I did for about 1/2 hour. ( I was craving this stuff)

After 3 hours place mixture in your ice cream maker according to the directions. I have a Cuisinart ice cream maker that makes ice cream in only 20 minutes! Freeze ice cream in a air tight container

Note: After freezing ice cream, it will be a little difficult to scoop. Let ice ice cream sit in room temperature for about 5 to ten minutes before scooping. For a creamier texture let the ice cream sit in a bowl in room temperature for about 4 minute or until you notice it's getting soft, then stir for a creamier version of ice cream.

For those who are sensitive to caffeine try TEECINO , It taste like real coffee, in my opinion

Summer Lemon Slush

5 lemons
1 lemon, grated
18 ice cubes
1/3 to 1/2 C. organic pure sugar cane

Place ice cubes in a powerful blender and let it sit for about 3 to 4 minutes. There should be about 4 tbsp of liquid from some of the melted ice.

Add juice from the squeezed lemons, grated peel and sugar. Blend until all the ice turn into slush.

Scoop lemon slush into your favorite cups and enjoy! Taste like that Famous frozen lemonade they sell on the truck. You know!

I made a huge pitcher full. I scooped some into freezable cups with lids, placed them in the freezer. Let it sit for about 10 to 15 minutes, depending on surrounding temperature and you'll have lemonade slush again!

I will be testing more flavors soon 

Island Greens

2 tbsp olive oil
2 vidalia onions
(1) 15.oz can coconut milk
(1) 32.oz bag collard greens
6 cloves garlic chopped
Water
Salt to taste
1 tbps Garlic powder (optional)
1/2 cup nutritional yeast flakes

Pick through and rinse collard greens and chopped them into little pieces.

In a large imusa pot, add the olive oil and onions and fry them until they are light brown in color. Add chopped garlic, stir for a few seconds, add the finely chopped collard green. I find that the smaller you chopped the collard greens, the more tender they will become in a less amount of time. Add enough water to cover greens, place lid on the pot and let the greens steam or boil for 20 to 30 minutes on low heat.

After 30 minutes, add a can of coconut milk, garlic powder, salt, nutritional yeast flakes and water. Mix all ingredients. Place lid on the pot and let them cook for an hour more.

Enjoy!

Here where I purchased my imusa pots