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WENATCHEE RIVERFRONT
March 13, 2018
This year the Columbia River flooded parts of the Apple Capital Loop Trail. Click here for a local news article about the record water flow. Here’s a neat video that I found…
This place is where we cruise on our scooters and skateboards, throw rocks in the river, and play at Walla Walla Point Park. On this gorgeous, clear day, Todd geared up, wearing Eric’s old Vuarnet glasses…
Gearing up
This section of shoreline was recently restored, but here it is under water.
Eric on skateboard, Todd on Globber – May 13, 2018
Todd bypassing the water via the grass
Water over the trail – May 13, 2018
Flooded trail – May 13, 2018
These pictures show the level of the swimming area.
Flooding at the swimming area – May 13, 2018
Swimming area at Walla Walla Point Park – May 13, 2018
This video shows where we normally throw rocks. Not this day!
Todd loves this swing at Walla Walla Point Park. He’s not too big for it yet!
All smiles on his favorite swing – May 13, 2018
Riding his Globber – May 13, 2018
So fab! – May 13, 2018
After the breaths of fresh air, we drove over to Pybus Market. First, Todd and I shared a super creamy, non-dairy gelato from Ice. The entire ‘front row’ of gelato at Ice is non-dairy. {{Big cheer!!}}
Eating non-dairy gelato at Ice – May 13, 2018
Next, we met Eric over at Wenatchee Valley Brewing Company (also located in Pybus). We ordered the Spring pizza special. Oh my goodness, I do love arugula!!
Pizza at Wenatchee Valley Brewing Company – May 13, 2018
…And that was a great Sunday morning!!
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 