You are currently browsing the tag archive for the ‘coconut’ tag.

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

Blueberry Pancakes

Blueberry Pancakes

This is the pancake that I feed my toddler every single morning.  I make a batch, then freeze.  He eats plain cut-up pieces and likes to make “dippers” in his green smoothie.  Todd thinks they’re yummy and I agree with him!  They are thick and fluffy.  He loves eating the whole organic blueberries (thank you, Costco!).  These are only banana-sweetened because I try to limit Todd’s sugar intake as much as possible.

BLUEBERRY PANCAKES

Dry Ingredients:
(combine in a large bowl)

3/4 C all-purpose flour
1/4 C organic cornmeal/corn flour
1/4 C oat flour
1/4 C quinoa flour
1 T baking powder
1 T ground walnuts
1 T ground flax
1 t cinnamon
1/4 t salt

Wet Ingredients:
(mash together on a plate or blend)

1 very ripe banana
2 T olive oil
1 C non-dairy milk
1/2 t vanilla extract (optional)

Berries:

1 C frozen organic blueberries

Oil for cooking:

Coconut

ASSEMBLY:

  1. Add wet ingredients to dry ingredients and don’t over-mix.
  2. Fold in the blueberries.
  3. Add a little more non-dairy milk or water to thin the batter, if needed.
  4. Heat an electric griddle or appropriate pan on the stove top (medium heat).
  5. Use a little coconut oil in the pan prior to each set of pancakes in your pan.
  6. Cook the ‘cakes!
"There are those who are appalled because I am so vocal about injustice, yet I am equally appalled by their silence." Lujene Clark

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 3,933 other followers

"My purpose is not to offend you, it is to provoke you to think." Unknown

Categories

My Last 50 Blog Posts

Archives

May 2018
S M T W T F S
« Apr    
 12345
6789101112
13141516171819
20212223242526
2728293031  

Blog Stats

  • 169,201 hits
%d bloggers like this: