Wednesday, August 15, 2012

Savory Vegan Cheesecake Bites

Growing up cheesecake was always my favorite dessert. I've been dying to make vegan cheesecake but have always been a little intimidated. Cooking teaches me to just dive in and give it a try. What better day than to share this recipe than on Julia Child's Birthday! Happy 100th Birthday Julia, thank you for sharing and inspiring others and me. :)  

Bon Appetit!


  • 1 1/4 Cup Almonds 
  • 1/2 tsp Almond Extract
  • 1 tbsp Sunflower Oil
  • 2 tbsp Agave
  • 2 tsbp coconut nectar (low glycemic index) or maple syrup 
  • dash of salt
  • 1 8 oz. tub of vegan cream cheese.
  • 2 tbsp coconut nectar
  • 1/8 cup agave 
  • 2-3 tbsp organic powdered sugar
  • 1 lemon - squeezed
  • 1/2 tsp almond extract
  • 1 tbsp coconut shreds - ground
  • 2 tbsp coconut nectar
  • 4-5 strawberries
  • 1/4 cup mixed berries 
  • 1/2 tsp lemon juice 
  • pinch of alt
  1. Preheat oven to 350 degrees and lightly oil mini cupcake pan.
  2. Pulse until combined and forms a dough like substance using a food processor or blender. 
  3. Press into pan and bake for 7 minutes. Allow to cool.
  4. Mix together cheesecake ingredients in a blender until creamy. 
  5. Pour 1 tbsp cheesecake mixture onto cooled crusts and bake 20-25 minutes until lightly browned on top.
  6. Blend together topping ingredients, strain and set in fridge.
  7. Chill for a minimum of 30 minutes, 2 hours if possible.
  8. Use a small knife or toothpick to get out. Drizzle topping over bites. Dig in!
Note: They rise in the oven but will settle as they cool. 

Tuesday, August 14, 2012

Soy Sausage n' Greens with Roasted Asparagus

My traveling momma H loves beet greens. I never knew such a divine treat until she introduced me to them. They are best when they are fresh, organic and when they are young (small.) Beet greens, bok choy, and soy sausage create an alternative to the traditional recipe. Half the fun of cooking is letting go and seeing what happens. Enjoy!

Soy Sausage n' Greens -

  • Bunch of Beet greens (head off of 3 beets) - chopped
  • 4 pieces - Bok Choy - chopped
  • 1/2 small onion - chopped
  • 1 red bell pepper - chopped
  • 2 Trader Joe's Soy Sausage links - chopped (or your favorite brand)
  • 2-3 garlic cloves - peeled and chopped
  • 2 tbsp soy sauce & sriracha hot sauce to taste
  • Red pepper flakes to taste
  • 2 tbsp olive oil
Asparagus -
  • 1 bundle of asparagus
  • Extra Virgin Olive Oil 
  • salt and pepper
  • Lemon - sliced on the side
  1. Preheat oven to 400 degrees
  2. Place asparagus on pan, drizzle in olive oil and sprinkle with salt and pepper to taste.
  3. Cook for 20-25 minutes 
  4. Prep the soy sausage n' greens. Heat a large pan over med-high heat with 2 tbsp olive oil.
  5. Heat the onion, garlic and bell pepper. Cook for 2 minutes or until fragrant. Stir constantly.
  6. Add the chopped soy sausage and cook for 5-7 minutes. Stir constantly. 
  7. Add bok choy, beet greens, soy sauce, hot sauce and red pepper flakes. Heat throughout. 
  8. Serve hot with asparagus and lemon on the side. 

Monday, August 13, 2012

Marinated Tofu with Mixed Veggies

This recipe goes to show what you can do with a block of tofu! :) Tofu is marinated to perfection and is accompanied with a variety of stir-fried vegetables. Leaving your mouth watering and belly satisfied. Enjoy!


  • 1 lb extra firm tofu 
Tofu marinade:
  • 5 tbsp Soy Sauce
  • 5 tbsp Trader Joe's Island Soyaki
  • 5 tbsp Rice Vinegar
  • 1 1/2 tsp Sesame Oil
  • 3/4 tsp Sriracha Hot Sauce
  • 2 garlic cloves - minced
  • 1 1/2 tbsp extra virgin olive oil
  • 1 small lemon - squeezed
Mixed Veggies:
  • 2 tbsp coconut oil, or as needed
  • 1 green bell pepper, sliced 
  • 2 garlic cloves, chopped
  • 3 thin slices fresh ginger 
  • 3 jalapenos, chopped
  • 1/2 onion, peeled, finely chopped
  • 2 tbsp seseme seeds
  • 1/4 cup sun-dried tomatoes
  • 3 tomatoes, chopped
  1. Drain the Tofu.
  2. Prepare the marinade combing all of the ingredients in a bowl and whisking together. Cover and refrigerate / set aside. 
  3. Cut the drained tofu into triangles about 1/2 inch thick and dry fry. (Place on a dry skillet, over med-high-high heat, flipping until the moisture is out and is dry and fried.) 
  4. Pour marinade over the tofu in a large ziplock plastic bag. Refrigerate overnight, turning occasionally to coat the tofu.  
  5. Next day, prepare the mixed veggies for stir-frying. 
  6. Preheat a wok on med-high heat. Add oil, add ginger, onion, garlic and cook for a minute until fragrant. Add the bell pepper, jalapenos, adding water or rice wine if it gets dry. 
  7. Add the tofu and marinade and heat throughout. Add the sesame seeds and tomatoes.