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Shoshone Falls – April 7, 2018
SHOSHONE FALLS
Twin Falls, Idaho
SATURDAY, APRIL 7
While driving from Snowbird, Utah to Boise, Idaho, we stopped in Twin Falls, Idaho, for some lunch. During a search for restaurant options, I stumbled upon the official website for the city of Twin Falls, Idaho. The website showed spectacular pictures of Shoshone Falls, “the Niagara of the West.” It said:
With a 212 foot drop and a width of 900 feet, it is one of the largest natural waterfalls in the United States. The flows over the falls are seasonal runoffs from the mighty Snake River, which carves its way through deep basalt canyons and is the largest tributary to the Columbia River.
Needless to say, a sightseeing stop was in order! This place really is incredible.
Map showing the location of Shoshone Falls on the Snake River
These pictures (from a few different viewpoints) show the scene looking from right to left.
Looking toward the right
Looking toward the right
Rainbow in the falls
Rainbow in the falls
Looking down and to the left
Looking toward the left
Todd at Shoshone Falls – April 7, 2018
Lemon cheesecake (vegan)
LEMON CHEESECAKE (VEGAN)
This cheesecake is super easy to make using your Vitamix blender (or food processor). It’s tangy, sweet, and creamy, and sure to impress! We eat it for breakfast and dessert! Try topping it with some organic blueberries or sliced strawberries. Mmm…
CRUST INGREDIENTS
Dry:
1/2 C organic rolled oats
1/2 C organic raw (unsalted) cashews
1/2 C organic raw walnuts
1/2 C salted pretzels (or tortilla chips)
1/3 C unsweetened finely shredded coconut
1/4 C all-purpose flour
Wet:
2 T vegan butter (we use Earth Balance)
2 T coconut oil
1 T maple syrup
CRUST ASSEMBLY:
Combine the dry ingredients in a medium bowl. In small batches, grind ingredients using the dry container of your Vitamix mixer, or process in a food processor. In a small bowl, melt the Earth Balance and coconut oil, then add the maple syrup. Pour the wet ingredients into the dry ingredients and mix/mash until uniform consistency. Press the mixture into a glass pie pan using a spoon. (If you don’t have a glass pie pan, you could try using a glass square pan.)
FILLING INGREDIENTS
12 ounces organic silken tofu (drain out the excess water from the package but there’s no need to press the tofu)
1 container of Tofutti Better Than Cream Cheese
2/3 C organic sugar
2 T organic cornstarch
1 t vanilla extract
1/3 C lemon juice (or use the juice of 1 lemon if the lemon produces slightly more than 1/3 C)
zest of one lemon
PIE ASSEMBLY:
Blend all filling ingredients in your Vitamix mixer (or food processor). Pour the creamy blend into the pressed crust. Bake at 350 degrees for 45 minutes. Cool on a wire rack until it’s warm but not hot, then refrigerate until completely cold. Then serve!
Lemon cheesecake, right out of the oven
Lemon cheesecake, after chilling
Freeheel Vegan 