Chocolate Bailey’s No Bake Vegan Cheesecake

Chocolate Bailey’s No Bake Vegan Cheesecake

  Back in March of this year I posted a giveaway and recipe for a Devilishly Healthy Cocoa Blueberry Cake.  I asked each Giveaway entry reader to tell me about their own favorite dessert and promised to share my version of one of those recipes in a future posting.   Well, good things come to those who wait.  Jennifer Huva’s Bailey’s Cream Cheesecake tradition at St. Patrick’s Day sounded too good to be true.  But, here it is, ‘Veganized’, for each of you to try out as soon as possible.   It’s spectacular and much thanks to Jennifer who had to make up the cake to be able to write down the recipe to send out to me ♥ I reconstructed the tastes and textures of her recipe to make up one heck of a yummy, memorable cheesecake …and I’ve had plenty since going Vegan.  This one is definitely a new favorite.  To keep my waistline in tact as it is quite rich, I cut up the cake and froze each well wrapped slice.  Each week, I knew there was some little piece of heaven waiting for me to savor and share with my husband.   The Oreo cookie crust…

Read more

July 4th Cherry-Ice Watermelon Mocktails and No-Bake Salted Chocolate Cherry Doughnuts

July 4th Cherry-Ice Watermelon Mocktails and No-Bake Salted Chocolate Cherry Doughnuts

ALOHA! Today, just in time for the July 4th celebrations I have some Cool Summer fresh healthy treats for you! Having grown up in the Washington D. C. Metro area, I’ve seen my fair share of July 4th festivities.  My family would drive down to The Mall, early in the afternoon so we could get a spot on the grass near the Washington Monument with a good view of the fireworks and music most years.  Some years, were better than others as I remember.  Some years, the weather would be unbearably hot and humid.  In the late 60’s, there were Hippies, Police scuffles and things were a little less family friendly….  But they all had that swelling of patriotism,  family groups from all Nationalities, hot summer sun and plenty of food and drinks.   Now that I’m still in D. C. but have a little less tolerance for heat and crowds, I prefer to enjoy just as much food and fun but most likely it’s from right in our own back yard.  The music is traditional, the food… a lot more healthy, and the drinks are now less sugary and fresh from the farmer’s market.    “July 4th Cherry-Ice Watermelon Mocktails” …

Read more

Spiced Carrot Cookies

Spiced Carrot Cookies

I’ve been juice, juice juicing this month.  What do you get when you juice?  Pulp!  And more pulp. I can’t handle buying beautiful, organic fruits and veggies and throwing away any little part of them.  So saving my pulp has produced a lovely little Spiced Carrot Cookie.   They’re Vegan, Gluten-free, with Refined Sugar Free options. Read on!  Read on!  Carrots and Orange is a nice, simple combination for juicing.  Mildly sweet.  Very healthy.  Relatively inexpensive.  Very quick! Just 3 or 4 carrots is plenty for a large juice glass.  And an Orange or two will round out the flavors.  The carrots will yield a cup or more of pulp for your cookies.  I don’t have a ‘juicer’ so I just blend the chopped carrots in a high speed blender and then strain the juice out through a fine mesh strainer.  Try to leave your pulp for an hour or so to remove as much liquid as possible.  I put my stainer over a deep bowl.  I squeeze a lot of the juices out with the back of a large spoon and then leave the bowl in the fridge so the pulp can drip through the strainer for a while without wasting…

Read more

Straight from the Vegan Easter Bunny – Raw Cacao Nib Truffles

Straight from the Vegan Easter Bunny – Raw Cacao Nib Truffles

   From Julie’s Lifestyle.com Easter treats can be fun and healthy with these quick, kid-friendly balls of chocolate flavors.  You’ll want to make them year round too but they sure can make a perfect substitute for popular Easter, sugar laden candies and eggs.  These Cacao Nib coated treats will give kids and adults the healthiest option for a sweet and chocolate treat this Easter.  Plus, once you’ve got this recipe down, the sky’s the limit for new versions, flavors and shapes.   Raw Cacao Nibs are just so yummy on their own.  But when you add them to these healthy truffles, they’re just heavenly. If you can’t find cacao nibs in your area, these are certainly delicious treats with cocoa powder coating instead.  But I urge you to give the nibs a try when you can.  I used NuNaturals Orange and Peppermint Liquid Stevia to make up two different flavor backgrounds for these little balls of fun.  The Cacao nibs rolled on top at the end just add to their chocolate background and make them positively super good for you. Have you ever eaten a whole plate full of candy and not been sinking with guilt and a stomach ache? Okay,…

Read more

Coconut Butter Biscoff Fudge = “little bites of Heaven”

Coconut Butter Biscoff Fudge = “little bites of Heaven”

    If I could only bring 5 food items to a deserted island, 2 of them would be jars of Biscoff Spread.   How we got lucky enough to have this stuff turn out to be Vegan as well as fantabulous?  Only God knows!  Combine it with coconut butter and chocolate?  HEAVENLY stuff ♥        The pan wont last to the end of the day……just warning you!             1 year ago I was pouring Stawberry Syrup over Buckwheat Pancakes

Read more

5 Layer Lime Brûlée Bar Cookies for Keepin’ It Kind’s Cookie Swap Party

5 Layer Lime Brûlée Bar Cookies for Keepin’ It Kind’s Cookie Swap Party

I’m so pleased to be a part of Kristy’s Cookie Swap Party!  I’ve been a fan of Keepin’ It Kind for about a year and always look forward to Kristy’s recipes.  She has a unique way of bringing serious issues to us without being preachy, self-serving or unkind to those of us who are struggling to do the right thing when it comes to eating and respecting animals.  She’s just a true sweetie!  Thanks Kristy ♥ So I’m sharing a new recipe that combines so many of my favorite dessert flavors; chocolate, almond, caramel, vanilla, citrus just to name a few. These bars have of a little of everything in each bite.   The contrasting crisp and creamy, the sour vs. crunchy caramel in the bruleed lime topping all combine for one great cookie treat.  Oh, and don’t forget the chocolate drizzle hiding in between everything else.  Yes, they would be just as tasty without the candied Limes on top of each bar but heck, it’s the holiday season and I’m going all out these days to jazz up my recipes.  I love lime with chocolate and I love that hint of crunchy caramelized Turbinado sugar topping with these bars.  Yea,…

Read more

‘Vegan MoFo’ Key Lime Red Raspberry Cheesecake – Gluten and Refined Sugar Free

‘Vegan MoFo’ Key Lime Red Raspberry Cheesecake – Gluten and Refined Sugar Free

And so it begins.  My full month of Vegan food and fun for ‘Vegan MoFo – 2013″  This should be fun! Well, if I had a maid and won the lottery it would be more fun but still…. And my theme this year will be…wait for it….RED FOOD.  Why? don’t know, but it is.  Well, red foods can be actually very healthy so we’ll say that’s why its my theme but it is really just a way to keep myself on course through all the recipes this month.  So many other Vegans have pledge to go crazy with me so be sure to check out the Vegan MoFo site for all the details.   Now on to my first Red Wonder Food. My Key Lime Red Raspberry Vegan Cheesecake is one of the first non-dairy desserts that I developed a few years back when I swore off milk and cheese.  It’s a cashew basic but I tried to spice it up some for the event this month with loads of fresh raspberries and a fist full of coconut flakes to top it off.  Believe me, the Key Lime plain is worth its weight in gold.  Well maybe not at today’s…

Read more

Slow Cooker Breads and Rolls

Slow Cooker Breads and Rolls

Slow cooking breads and rolls is awesome! It really has been a wonderful way to bake up some healthy homemade breads without heating up my kitchen.  You can get the wonderful smell of fresh baked bread throughout the house without the heat! I started thinking of slow cooker baking in anticipation of the latest Kathy Hester new book, Vegan Slow Cooking for Two or Just for You. I’m always looking for better ways to do things in the kitchen and this slow cooker idea is spreading fast through my recipes.  So far I’ve slow baked 2 Artisan loaves and 2 rolls recipes.  Each new recipe I’ve learned a little more.  Tweaked my timing.  Increased the yeast, etc.  The bread baking is really based on a simple rule of thumb that bread dough should normally be a 3 to 1 ratio of flour to liquid and they are done baking at an internal temperature of 160 degrees. The rest is up to your own creativity!! To bake in a slow cooker, you’ll need a good meat thermometer.  This will help you know when your breads are cooked through without letting out all the heat from the cooker or relying on a set time…

Read more

Valentine’s Day Tiramisu – Classic Meets Healthy

Valentine’s Day Tiramisu – Classic Meets Healthy

Tiramisu was and still is my favorite dessert.     Unfortunately, the recipe for this Italian classic is full of things that are no longer my favorite. So last year, I re-vamped Tiramisu so that I could enjoy every spoonful again and actually feel good about the taste and the nutrition.   For the cake I used store bought Sugar Free Vegan Shortbread Cookies from Whole Foods.  There are several brands of Sugar Free available.  I used these because I’m without an oven at the moment and I thought that the shortbread would be absorbent like the sponge cake.  Plus they were easier than making my own Sponge Cake but below is another recipe for homemade Sponge Cake or just buy the traditional Ladyfingers. If you don’t use a store bought cookie, here is a great vegan version of a short bread you could use.  Sponge Cake: (Based on recipe I found online by Candace Naomi Sakuda) 2 cups all purpose flour  1 cup sugar or Truvia sugar substitute 3 teaspoons baking powder  1 teaspoon cornstarch 1 teaspoon vanilla  1/4 cup plus 2 Tablespoons canola oil  1 1/3 cups water  Combine all the ingredients in a bowl and mix until…

Read more

No Bake Orange – Pear Cheesecake w/ Biscoff Drizzle

No Bake Orange – Pear Cheesecake w/ Biscoff Drizzle

I think that I could eat Cat food if it has Biscoff drizzled on top of it….so…. Okay everyone…this one is a keeper! I received some fancy pears for Christmas and I have tons of oranges left over from Holiday munching still and so I decided to blend them all up together with some Tofutti and see what would happen. What happened was a little orange gingery cream sicle like cheese / ice cream cake.  Full of flavor(s) and fun 🙂 Orange – Pear Cheesecake with Biscoff Drizzle – Vegan, Gluten Free, Refined Sugar Free  & Raw Options For the Crust: Soak 2 cups of Cashews overnight, drain and rinse. Combine the Cashews with 1 Cup of Raisins (dates for a Raw version) with 1 tsp. of Vanilla extract and 2 Tbs. of Maple Syup.  Blend until it forms a smooth wet dough.  Press the mixture onto the bottom of a medium size spring form pan to about 1/3 inch thick.  Place in the freezer. For the Filling: 2 ripe Pears, peeled and cored, sliced Juice of 2 medium size Oranges, include the pulp. 1 (8 oz.) package of Vegan Cream Cheese 1 (12 oz.) package of Firm Silken Tofu…

Read more

Ornament Cake Balls – Vegan, Gluten Free w/ Raw Options

Ornament Cake Balls – Vegan, Gluten Free w/ Raw Options

I saw these adorable little ornaments while searching for some ‘cake pop’ ideas and had to give them a try.  I picked up some clearance ornaments at Michael’s Crafts for a $1, removed the top metal hooks from them and got to work making up a ‘raw’ batter for my pops. My quick and easy – delicious raw recipe came from Cara over at ‘Fork and Beans’.  Leave it to Cara to come up with a wonderfully nutritious version that tastes as good as it looks!  Check out her Raw Chocolate Cake Pops. After the dough balls firmed up in the freezer, I rolled a few in some sugar crystals and dipped others in melted chocolate. These cute little balls of sweet goodness would be perfect for a party tray or dessert centerpiece for holiday tables.  With all the sweet stuff around this month, you can pop one of these bites without much thought to it ending up on your hips. Store them in a sealed container in the freezer until you’re ready to decorate the tree! Definitely healthy fun food……… Enjoy 🙂

Read more

Vegan Sweet Potato Cheesecake

Vegan Sweet Potato Cheesecake

My husband and I both love pumpkin cheesecakes that are available at many restaurants  for fall. But ‘Healthy’, they aint! The sweet potato is one of the oldest known cultivated foods in the Americans, going back over 9,000 years, and is packed with vitamins, minerals and fiber. Its sweet flavor has been shown to satisfy the palette, while at the same time curbing ones appetite longer by stabilizing blood sugar levels. Sweet Potatoes are also rich in antioxidants and have anti-inflammatory properties.  Using Sweet Potatoes instead of Pumpkin, and by substituting the traditional cream cheese, white sugar and flour in a Pumpkin or Sweet Potato cheesecake, it can actually become a wonderfully nutritious, wonderfully delicious vegan sugar-free dessert that won’t make you feel guilty about having an extra slice or two around the holidays…. Plus Sweet Potatoes are a whole lot easier to cook than Pumpkin in my mind! My recipe here is not only Gluten free, but has VERY little sugar, in fact if you leave out the brown sugar and cookies in the crust and just use a nut/date type bottom for the cheesecake it’s SUGAR FREE! Vegan Sweet Potato Cheesecake w/ Sugar Free Options For the Crust:…

Read more

Vegan Coconut Beet Cookies with Chocolate Chips

Vegan Coconut Beet Cookies with Chocolate Chips

Coconut Beet Cookies have big Chocolate Chips to sweeten up the veggie-ness of the cookie. I came up with these because I really love the nutrition in beets………..but can’t stand the flavor.  I’ve tried, but it aint happening for me I also wanted a soft cookie that I could do in the dehydrator.  These are chewy but not ‘mushy’ so they hold up well for packing, don’t crumble and keep well in the fridge. I went heavy on the spices to cover the beet taste and also used a couple new products from NuNaturals to sweeten the batter. I used the NuNaturals More Fiber Stevia Baking Blend as a substitute for flour and it worked perfectly to hold the pureed beets together The other NuNaturals sweetening product I tried is new and turned out perfectly with these cookies. It’s actually a probiotic and a sweetener called’ PreSweet’ Tagatose, One of the health benefits of PreSweet is that it is a prebiotic ingredient. PreSweet can actually be browned like sugar…..definately on my list from now on for sugar substitutions.  I sprinkled a little on top of each cookie for this recipe and there is no aftertaste. Check out the NuNatural’s website…

Read more

Vegan Chocolate Peanut Butter Pie

Vegan Chocolate Peanut Butter Pie

Featured On: My Mr. Floydy has been cooking up a storm today………….. This pie is creamy like chocolate pudding with a hint of peanut butter.  The raspberry topping adds a perfect sour bite that cuts through the sweet and balances each bite.  Sugar, Dairy and Gluten Free.  It freezes well and is a great breakfast or dessert idea. Mr. Floydy was oh so helpful getting the shots for this one today.  He doesn’t like when something else, even Pie, gets more attention than he does……….. Vegan Chocolate Peanut Butter Pie Crust: 10 Medjool Dates, pitted and soaked for 15 minutes 1 cup Filtered Water (you can use this to soak the dates in) 2 Tbs. Ground Flax Seed 1/4 Cup Powdered Stevia Baking Blend 1 Cup Gluten Free Cereal 1 Tbs. Cinnamon   Blend all ingredients in a high powered blender, pulsing until a rough dough is formed.  Press dough with fingers into a pie pan or iron skillet just onto the bottom. Chill crust while making the pie filling.       Pie Filling: 1 Cup Smooth Natural Peanut Butter, microwave for about 30 seconds to soften 1/3 Cup Sunflower Seeds 1/3 Cup Raisins 1/3 Cup Vegan Dark Chocolate Chips…

Read more

close
Facebook Iconfacebook like buttonTwitter Icontwitter follow button