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!

Ingredients:

Crust:

• 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

Cheesecake:

• 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

Topping:

• 2 tbsp coconut nectar
• 4-5 strawberries
• 1/4 cup mixed berries 
• 1/2 tsp lemon juice 
• pinch of alt

Directions:

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. 

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!

Ingredients:
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

Preparation:

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. 

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!

Ingredients:

• 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

Preparation:

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. 

Fresh Fig Bars

 I can honestly say I had never tried fresh figs until I made this dessert. I'm so silly and didn't think to buy dried figs for fig newtons so instead I made a fresh fig bar! It turned out absolutely delicious. Jerry went wild for them! I made them Wednesday and they're already gone! I can't wait to get some more fresh and dried figs to try other variations. Enjoy. ;)

  

Filling:

• 1 package fresh black figs
• 2 fresh squeezed lemons - small or 1 normal 
• 1/4 cup cranberries
• Dash of water
• 2 tbsp agave

Crust / Topping:

• 1 cup oats
• 1 cup ground oats
• sea salt - 1/4 tsp or a few grinds
• 1/4 tsp baking powder
• 1/4 cup water
• 1/8 cup + oil
• 2 scoops soy vanilla protein powder
• 1/8 cup agave
• 1/8 cup coconut nectar

Directions:

1. Preheat to 375
2. Grease a 8" pie dish or whatever you have handy. :) 
3. Combine ingredients for filling in blender until it forms a thick consistency. 
4. Grind oats in food processor, combine other ingredients. Mix well. 
5. Place 1/2-3/4 of the crust mixture on greased pan and press out with hands until the dish is covered.
6. Pour the topping mixture (I used a spatula) over the crust. 
7. Take the rest of the oat mixture and crumble on top. Pour a dash of agave on top. 
8. Bake 30 min.
9. Let it cool completely (if possible), cut into squares and dive in! Serve with coconut ice cream for a sensational experience! 

Vegan Lettuce Wraps

Light, quick and very tasty! Thank heaven for TVP! Add one cup of boiling water and some seasoning and vegetables and you have a meal! I've always wanted to make lettuce wraps and can't wait to try them again! 

Ingredients:

• 1 cup TVP
• 1 cup boiling water
• 2 tbsp sunflower oil (Or olive etc)
• 1/2 red onion - chopped
• 3-5 garlic cloves - minced
• 1 green bell pepper - diced
• Hot sauce - 1/2 tsp
• Soy Sauce - 2 tbsp
• Salt and Pepper to taste
• 4 leafs of lettuce (preferably iceburg... I used what I had - romaine) :)
• 1 avocado sliced
• 1-2 tomatoes sliced

Preparation:

1. Add boiling water to TVP and set aside.
2. Heat oil in a pan over med-high heat. 
3. Add onion and garlic sate for 2-3 minutes. 
4. Add bell pepper and sate for another 2-3 mintues. Add tomatoes, TVP mixture, sauces and salt and pepper to taste. Combine and heat though.
5. Set lettuce on plate add the TVP mixture and decorate with tomatoes and avocados.

Sweet Corn with Herb Roasted Potatoes

Sweet corn in the summer time is the best! Add some herb roasted potatoes with tofurkey, vegan pepper-jack cheese and jalapenos and you're in business. :)

Jerry loves some "meat" and potatoes - who doesn't? 

Ingredients:

• 2 pieces corn on cob - shucked 
• Salt & pepper to taste
• 1 lb mini potatoes - quartered
• 1/2 red onion - chopped
• 3-5 garlic cloves - chopped
• 2-3 jalapenos - chopped
• 2 tofurkey linkes - sliced
• vegan pepperjack cheese - shredded
• 1/4-1/2 cup fresh herbs chopped or your fav mix (I used: Basil, oregano, thyme, sage, cilantro and parsley on the side for decoration)
• 2 tbsp + Sunflower / olive oil
• 2-3 pieces romaine lettuce - sliced
• 1 tbsp flax seeds
• Handful of blueberries, raspberries with a strawberry on the side

Directions:

1. Preheat oven to 425 degrees
2. Boil water in a medium pot, add salt.
3. Place corn and boil for 15 minutes or until done. (Fork should go in easily)
4. Prep potatoes, onion, garlic, jalepenos, tofurkey and herbs. Mix with vegan cheese and oil. 
5. Place potatoes in the oven and bake for 30 minutes.
6. Prep the side salad while potatoes and corn are cooking. 
7. Place everything together on a plate and enjoy! 

Soy Yogurt Parfait

Fresh yogurt, granola and berries are such a nice combination. This is a refreshing and satisfying dessert that is great in the summer time. Enjoy!

Ingredients:

• Yogurt (Plain soy or other favorite - coconut, almond...etc)
• Granola
• Favorite summer berries (I used blackberries, blueberries and raspberries.)

Layer ingredients and dig in!