Saturday, May 25, 2019

Oreo Cheesecake (Vegan)

  • 20 Oreos (I used peanut butter Oreos), divided 
  • 2 TBSP I Can’t Believe It’s Not Butter
  • 2 tubs of Tofutti Vegan Cream Cheese, softened to room temp
  • 1 TBSP Coconut oil
  • 2/3 cup sugar (next time I’ll try stevia)
  • Vegan Whipped Cream, optional
  • Additional crushed cookies for topping
1.  Place 15 Oreos and 2 TBSP I Can’t Believe It’s Not Butter in a food processor, and process until smooth.  Spoon Oreo mixture into the bottom of a spring form pan, and place wax paper over the top.  Use your hands to press it down (through the wax paper) until it is pressed firm into the bottom of the pan. Freeze for a short while (while doing step #2)
2.  Mix cream cheese, sugar, coconut oil (although I might leave this out next time) together in a bowl.  Stir in 5 (crushed) Oreos.
3.  Spread the mixture onto the crust and smooth with a spatula.  Refrigerate (or freeze) until firm.  It won’t get super firm, more like a Jell-O no back cheesecake.  Top with vegan whipped cream and/or additional crushed Oreos. 

Makes 6 servings

Calories 520
Fat 28g
Carbs 63g
Sugars 43g
Fiber 2g
Protein 6g

Friday, May 24, 2019

Quinoa in the Pressure Cooker

  • 1 cup quinoa
  • 1.5 cup water
  • Salt
Place in multi pot basin. Pressure cook for 1 min, and allow pressure to vent naturally. (10 mins)

Friday, May 3, 2019

Mongolian Seitan

  • 1/2 cup soy sauce
  • 1/3 cup splenda brown sugar blend
  • 2 tsp corn starch + 2 TBSP cold water
  • 2 tsp rice vinegar
  • 1/2 tsp ginger
  • garlic or garlic powder to taste

    The rest:
  • 1 Package traditional seitan
  • 2 cups broccoli
  • other vegetables as desired
1.  Steam the broccoli in the microwave (or other method).  Add another other harder vegetables such as carrots if using.
2.  Add seitan, steamed/canned vegetables to skillet and pour the sauce mixture over the top.  Stir until the sauce thickens and mixture is heated.

Nutrition (4 servings)
Calories 145

Tuesday, March 26, 2019

Vegan Tamales

A LOT of trouble.

  • 1 1/2 cups pumpkin purée (almost a whole can)
  • 2 tsp dried oregano
  • 1½ tsp ground cumin
  • 1 tsp ground chipotle pepper
  • 1 tsp baking powder
  • 1 tsp salt, optional
  • 2 cups corn masa
  • 1 3/4 cups water
  • 20 corn husks, soaked in warm water for at least 2 hours then drained
  1. Add the pumpkin, oregano, cumin, chipotle, baking powder and salt to your mixer (or mixing bowl). Mix until everything is incorporated.
  2. Put the masa in a medium-size mixing bowl, add the water and mix well.
  3. Add the masa mixture to the pumpkin mixture in golf-ball-sized balls while the mixer is running. This will create a fluffier mixture and the texture should be like a soft play dough.
  4. Add 1½ cups water to the bottom of your Instant Pot and put a steamer or mesh insert in next.
  5. Set up a workstation with a cutting board, the tamale batter and the soaked corn husks.
  6. Put ⅓ cup (80 g) tamale batter in the top half of the corn husk and spread into a thick rectangle that goes to the top (or wide part) of the husk. I do this with a spatula so that I can scrape the dough into the shape I want.
  7. Fold the pointed end up to the top, fold one side over the other and tightly roll it into a flat tube.
  8.  Place with the open side up in the steamer and repeat until all the batter is used.
  9. Add at least 1 cup of water to the bottom of your Instant Pot insert. (You may need to use more water if you are using an 8 quart or larger electric pressure cooker)
  10. Put the steamer of tamales into your Instant Pot insert.
  11. Cook on high pressure for 25 minutes and let the pressure release naturally.
  12. Serve topped with your favorite salsa and other toppings.
I had to do two batches.  I filled with sweet potato, but next time i'll do refried beans w/ vegan cheese and/or jackfruit.

Makes 20 tamales

Calories 70ish


Chocolate Glazed Vegan Donuts

Dry Ingredients
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg

    For the wet ingredients:
  • 2/3 cup non-dairy milk 
  • 1/3 cup brown sugar
  • 1.5 tbsp I Can't Believe It's Not Butter
  • 1 1/2 teaspoon vanilla extract
  • 1 teaspoon lemon juice or apple cider vinegar

    For the chocolate glaze: (You'll only use half)
  • 1 cup powdered sugar
  • 3 tablespoon cocoa powder
  • 2 tablespoons non-dairy milk
  • 1/2 teaspoon vanilla extract
Optional: Sprinkles!

To make the donuts:
  1. Preheat your oven to 350F.. 
  2. In a large bowl, whisk together all the dry ingredients.
  3. In a medium bowl mix together all the wet ingredients. Now add the wet ingredients into the dry ingredients and stir until just combined. Do not over mix.
  4. Scoop the batter into a large ziplock bag and cut the corner off of the bag. Pipe the batter into the donut baking pan, dividing it evenly among the 6 donuts wells.
  5. Bake for 10 to 14 minutes until the donuts have fluffed up and bottoms are lightly browned. Take out of the oven and cool for 5 minutes then removed them from teh pan by losening the edges with a butter knife and/or toothpick.
  6.  flip the donuts over so the bottoms can steam off a bit and don't hold too much moisture.

    To make the chocolate glaze:
  7. Add all of the ingredients to a bowl and mix well. If the glaze is a bit too thick at 1 teaspoon non-dairy milk at a time to reach desired consistency.
  8. Dip the donuts into the glaze half way up and carefully lift the donut back out again. The frosting will set as it rests. If you have leftover glaze, use it to drizzle over vegan ice cream, or dip fruit into it. 
Makes 6 donuts
Calories 156
Fat 1.5g
Carbs 37g
Sugars 18g
Fiber 3g
Protein 3g

Eggplant Meatballs

  • Ingredients
  • 2 Eggplant
  • 2 cup quick oats (slightly pureed in magic bullet)
  • 1/2 cup panko bread crumbs
  • 2 Flax egg (2 Tbsp ground flax - 6 Tbsp water)
  • 2 Tbsp Nutritional yeast
  • 1 tsp Salt
  • 1 tsp Pepper
  1. Wash the eggplants then cut them half vertically. Take the eggplant halves to an oven-safe glass container and turn them upside down (peel is up).
  2. Preheat oven to 400 F and roast the eggplants for 30 minutes. Take them out and let them cool until it is comfortable to touch them with your bare hands. 
  3. Peel the eggplant and puree them in a Vitamix
  4. Take a large dish and add pureed eggplant, oats, panko, nutritional yeast, flax egg, salt, and pepper and mix them thoroughly with a wooden spoon.
  5. Leave in the fridge for 20-30 minutes for the oats and the flour to absorb any excess moisture.
  6. Take a tablespoon of the mixture and form the balls with your hands and place them on a parchment lined cookie sheet.
  7. Bake at 350 for 25 minutes.
Serve with Pasta Sauce.  Makes 28 balls.

Calories 38
Fat .5g
Carbs 7g
Sugars 1g
Fiber 2g
Protein 1.5g

Banana Chocolate Chip Oatmeal Muffins

  • 3 ripe bananas, mashed
  • 1/3 cup unsweetened applesauce
  • 2 cups oats
  • 1/4 cup cashew milk
  • 1/4 cup craisins
  • 1/4 cup chocolate chips
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  1. Combine all ingredients, and place into muffin cups.
  2. Bake at 350 for 15-20 mins.
Makes 10 cups
Calories 107
Fat 2.5g
Sat Fat 1g
Carbs 21g
Sugar 8.5g
Fiber 2g
Protein 2g

Cream of Mushroom Soup, Vegan


  • 2 tsp I Can't Believe It's Not Butter
  • 12 oz. Sliced Mushrooms
  • 1/3 c Flour
  • 1/2 tsp Salt
  • pinch Pepper
  • 2 C Vegetable Brothe
  • 2/3-3/4 cup Cashew Cream (made from 1/2 c Cashews, soaked)


  • In a large stock pot over medium high heat, saute mushrooms in vegan margarine.
  • Mix flour, salt, pepper and one cup of vegetable broth until smooth. Stir into mushroom mixture. 
  • Immediately add remaining vegetable broth, stirring to combine. Bring to a boil; cook and stir until thickened, about 2 minutes. 
  • Reduce heat and stir in cashew cream. 
  • Simmer, uncovered for about 15 mins, stirring occasionally.

Makes 4 serv
Calories 125
Fat 7g
Carbs 16g
Protein 6g

Brownies - Vegan


  • 1 c  Whole Wheat Flour
  • 1 c Sugar
  • 1/2 tsp Baking Powder
  • 1/8 tsp Salt 


  • 1/2 c Boiling Water
  • 2 TBSP Vegan Chocolate Chips
  • 6 TBSP Cacao Powder


  • Preheat oven to 350 degrees and line an 8" x 8" baking pan with parchment paper. Set aside.
  • Whisk together the dry ingredients in a large bowl.
  • Mix together the cocoa powder, unsweetened chocolate and the boiling water. Stir until well combined.
  • Add the additional 1/2 cup water, vanilla and oil to the flour, along with the melted chocolate mixture.
  • Spread miture into the prepared pan.
  • Bake for 24 minutes or until a toothpick inserted comes clean.
  • Cool: Remove to a rack to cool completely before cutting into squares OR ICING.  Makes 9 servings.

I iced these with my leftover chocolate glaze from making Vegan Donuts.  The FULL recipe is as follows:

  • 1 cup powdered sugar
  •  2 TBSP Cashew Milk
  • dash of vanilla extract
Nutrition (9 servings)
With Frosting:
Calories 238
Fat 7.5g
Sat Fat 5g
Carbs 42g
Sugars 30g
Fiber 3.5g
Protein 3g

WITHOUT Frosting:
Calories 207
Fat 7.5g
Sat fat 5g
Carbs 35g
Sugars 23g
Fiber 3g
Protein 3g

Friday, February 8, 2019

Green Juice (Vitamix)

  • 1 bag frozen kale
  • 1 whole bundle of celery
  • 4 medium apples
  • water to cover mixture
  • (other vegetables to add could be broccoli, spinach, or oranges)
  1. Place all ingredients into the vitamix, adding water as necessary.
  2. Strain the mixture through a nut bag into a large bowl, and squeeze out as much juice as possible.  Discard the pulp.
I don't know the much of the pulp is thrown away.  It makes 8 servings, so probably less than 80 calories per serving.

Bok Choy, Pressure Cooker

  • As much Bok Choy as you can fit in the steaming insert.
  • 1 cup water.
  1. Place the water in the bottom of the steel insert bowl.
  2. Place the trivet on top of the water, and then place the steamer (full of bok choy) on top of the trivet.  
  3. Pressure cook on high for 3 minutes, then allow to vent slowly for 4 minutes.
  4. Release the rest of the pressure manually, and add salt/soy sauce to the bok choy.
Caloires 25ish.

Vegan Pumpkin Bread, Date Sweetened

This was mediocre.

  • dry:
  • 2 1/4 cups all purpose wheat flour
  • 2 tsp baking powder
  • 3/4 tsp salt
  • 1 tsp ginger
  • 1 tsp nutmeg
  • 2 tsp cinnamon
  • (Or just use pumpkin pie spice)
  • wet:
  • 15oz. pumpkin puree, unsweetened
  • 8 pitted Medjool dates, soaked in warm water for a couple minutes
  • 1 cup almond milk, unsweetened
  • 3/4 tsp apple cider vinegar or fresh orange juice
  • 1/4 cup virgin coconut oil, melted
  • 1/2 cup stevia
  • optional: chocolate chips, or glaze the top.  (recipe below)


  1. 1.  Preheat oven to 400 degrees and grease an 8 or 9" loaf baking pan. (Or use parchment paper to line pan)
  2. 2.  Place all of the dry ingredients in a large mixing bowl, and stir to combine.
  3. 3.  Add the almond milk, coconut oil, pumpkin and apple cider vinegar to the blender, with the dates, and blend from low to high until silky smooth.
  4. 4.  Pour the wet mixture into the dry bowl and stir to combine. Stir until fluffy - 1-2 minutes or folding the batter. (Fold in the chocolate chips, if using.)
  5. 5.  Pour the batter into the loaf pan and smooth out top a bit.
  6. 6.   Baking was tricky.  I baked it for 20 minutes, removed it and sliced it into 8 slices.  The outside of the loaf was done, and borderline over cooking.  The middle pieces I placed on a parchment paper lined cookie sheet, and then baked for 2-3 on each side until the middle was solid.

My notes: I even added stevia prior to this, because I could tell it wasn't going to be sweet enough for my taste.  I was right.  It still wasn't sweet enough.  My husband and kids wouldn't eat it.  So, I made a glaze using 1/2 cup of powedered sugar, and 1/2-1 TBSP of almond milk, and stirred.  I made more as needed, but this was the only way we could really enjoy this.  The texture was's very thick, not fluffy.  I don't know if I'll try to make this again or not.  

Calories 217
Fat 8g
Sat Fat 6g
Carbs 50.5g
Fiber 6g
Protein 5.5g

Monday, February 4, 2019

Perfect Rice in the Pressure Cooker

  • 1 cup white rice
  • 1 cup water
  • another 1 cup of water
  • salt
  1. Rinse the rice until the water runs clear (this helps it not be so sticky).
  2.  Pour 1 cup water into the inner pot of the pressure cooker.  Place the trivet inside.
  3. Pour the rinsed rice and 1 cup water into a heat proof bowl that fits into the pot.  Place it on top of the trivet.
  4. Pressure cook on High for 3 min, then allow the pressure to naturally for 10-20 minutes.  Season with salt, and fluff with a fork.
Note: I doubled this and it still worked perfectly.  2 cups in the bottom, 2 cups rice, 2 cups water in the bowl.

1/4 recipe
Calories 160
Fat 0g
Carbs 37g
Protein 2g

Original recipe:

Saturday, February 2, 2019

Black Bean and Sweet Potato Burritos

I've done this two ways:

  • Flour Tortillas
  • 3/4 cup dry white rice
  • 1-2 sweet potatoes
  • 1 can black beans
  • 1 can corn
  • 1 tsp each: onion powder, garlic powder, chili powder, cumin, salt, cayenne or chili powder
  1. Dice sweet potatoes with 1 tsp each: onion powder, garlic powder, chili powder, cumin, salt, cayenne or chili powder, salsa.  Cook in the oven for about 20 mins.
  2. Take 3/4 cup rice and prepare it, refrigerate over night.  Stir in sweet potatoes, 1 can drained black beans, and 1 can drained corn.
  3. Prepare burritos, and top with salsa, vegan cheese, guacamole, and/or vegan sour cream.  Also works very well as a bowl with guac on top.

Second recipe:
  • 1-2 Sweet potatoes (prepared as above or baked and then chopped into pieces)
  • 1 can black beans
  • diced jalepenos
  • salt and pepper
  • flour tortillas
  • Cilantro
1.  Place all ingredients in a tortilla, and top with guac, salsa, vegan sour cream, or vegan cheese

Black Bean Tostatas and Avocado Salsa

  • 6 corn tortillas
  • cooking spray
  • 1 can black beans
  • Vegan shredded cheese
  • Jalapenos, diced
  • salsa
Avocado Salsa
  • 1 cup chopped fresh tomato
  • 1/2 Hass avocado, chopped
  • 1 garlic clove, crushed (garlic powder)
  • 1 Tbsp balsamic vinegar
  • 1/2 cup Fiesta corn (or any corn)
  • 2 Tbsp minced onions
  • 1 Tbsp cilantro
  • salt and pepper, to taste
    1. Preheat oven to 425° F. Place tortillas on an ungreased baking sheet. Lightly mist tortillas on both sides with cooking spray. Bake about 3 minutes; turn. Bake about 3 minutes more until lightly browned and crisp.
    2. Mix all ingredients for the avocado salsa in a bowl.

  • 3.  Meanwhile, in a large skillet, heat the remaining 3 teaspoons oil over medium-high heat. Add salsa, garlic, and black beans.

  • 4.  .  Sprinkle tortillas with some shredded cheese. Spoon the bean mixture over the cheese. Top with avocado salsa.. Bake about 4 minutes or until cheese is melted. Sprinkle with cheese, if desired.

Korean Lentils (over rice)

For the sauce:
  • 2 cups water
  • 1/4 cup soy sauce
  • 2-3 tablespoons Splenda brown sugar
  • 2 cloves garlic, minced
  • 1/2 tsp ginger
  • 1/2 teaspoon cayenne
For the Lentils:
  • 1 cup dry lentils
  • Cooked rice for serving
  1. In a medium bow, mix together all the sauce ingredients.
  2. I put the lentils in the pressure cooker with the sauce and cooked according to mealthy's recipe. Cover and (Or bring to a gentle simmer until the lentils are cooked and tender, and most of the liquid is absorbed, about 8 to 10 minutes).
  3. Serve by spooning over rice, and garnishing with sesame seeds.

4 servings
Calories 101
Fat 1g
Carbs 17g
Protein 6g