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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
SNOWBIRD TRIP 2018
Part 5: Thursday, April 5 – Friday, April 6
THURSDAY, APRIL 5
Ohhh…this was a pivotal day in Todd’s skiing career! We bought ‘beginner’ tickets at Alta, to ski off the Sunnyside lift only. This was Todd’s first time skiing off-reins on real, ‘big’ ski runs (instead of just Chickadee or the rope tow). We were among the first people in line.
Waiting for the lifts to open at Alta – April 5, 2018
Family selfie on Sunnyside chair – April 5, 2018
Our first run was down to the bottom of the chair, skier’s right of the lift.
Dada dispenses the jelly beans at Alta – April 5, 2018
Big mountain, No reins! – April 5, 2018
Elisa & Todd – April 5, 2018
Elisa & Todd – April 5, 2018
Our second run took us to Alf’s lodge. Notice how Todd waves to all the people on the chairlift…(He’s such a ‘people person’!)
At the lodge, we met the mountain manager, and he gave us an Alta anniversary pin. Todd played with his PJ Masks figures while eating his snack.
Alf’s Lodge at Alta – April 5, 2018
Anniversary pin from the mountain manager – April 5, 2018
Our third run took us all the way to the bottom (and Todd was done!). Eric took a run on his own while Todd and I shopped for a souvenir toy. When Eric came in, I went out for one more run.
Todd’s new friend at the Sunnyside lodge – April 5, 2018
Alta bear – April 5, 2018
Before 1 pm, we were on our way back to the Cliff. After a recharging nap, Todd had energy once again for the pool.
Bus from Alta to Snowbird – April 5, 2018
FRIDAY, APRIL 6, 2018
On our last day at Snowbird, it actually rained…a first for us! It was fine, though. We hung out in the room, walked the hallways, and took the shuttle to the Snowbird Center for lunch. I’ve never had smoked eggplant on a pizza, but it really added some extra flavor! (Notice the little brown things in the picture.) Todd played with the Teenage Mutant Ninja Turtles, for the last time. After nap, we went to the pool one last time.
April 6, 2018
Pizza from the Snowbird Center – April 6, 2018
April 6, 2018
TO BE CONTINUED…
Freeheel Vegan 