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 bake 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