Compilation of my Favourite Recipes!!!

Feel free to use the original recipes from which I sourced mine! Make your own substitutions to match your taste buds! This is a compilation of the yummiest whole-food recipes I have found over the past two and a half years as a vegan. Although there has been plenty more these are my top ones that I recommend everyone try and make at least once 🙂

I. No-Bake Creamy Whole Food Cheesecake

II. Whole Food Blueberry Muffins

III. Zucchini Bread

IV. Whole Food Pancakes

V. Raw Vegan Gluten Free Brownies

VI. Ceaser-y Salad Dressing

VII. Macaroni Salad

VIII. Creamy Alfredo with Sweet Potato Noodles

IX. Fresh, Homemade Pizza Crust

X. Easy Pizza Sauce

XI. Lentil & Rice Loaf….. to die for…..

XII. Greens & Beans Enchiladas

I. No-Bake Creamy Whole Food Cheesecake

This cheesecake will not disappoint even the biggest lovers of cheese! Many friends and family tried this cheesecake over the holidays and everyone died! It is truly a delicacy and its super healthy! Especially compared to regular cheesecake:/  Cashews are amazing for you. They are a healthy fat that will do no harm to your body. Nuts also speed up your metabolism and provide your body with pure health.

DSC_4957DSC_4955DSC_4953DSC_4444

This recipe comes from Artisan Vegan Cheese cookbook by Miyoko Schinner

I have substituted the call for sugar and more maple syrup in her recipe with dates. I substituted the exact ratio of grams of sugar for grams of sugar in the dates so it should be just as sweet and even though it seems like a lot of dates, you’re not getting any more sugar than if you used white sugar but you’re getting the fructose with the fiber, vitamins antioxidants and minerals.. Fruit will help you age better, it doesn’t cause a blood sugar spike, it combats disease and it provides sustained energy. Eating (http://nutritionfacts.org/video/if-fructose-is-bad-what-about-fruit/)

This cheesecake definitely requires a bit of preparation and work but it is sooo worth it and its massive!

Cashew Cream Cheese

Ingredients: (makes 2 cups)

2 cups raw cashews, soaked in water for 8 hours and drained

½ cup water

2tablespoons plain, unsweetened non-dairy yogurt

Pinch salt

Directions:

  1. Put the cashews, water, non-dairy yogurt, and salt in a blender. Process until smooth and creamy, occassionaly stopping to scrape down the blender jar and move the mixture towards the blades.
  2. Culture the cheese

Transfer to a clean glass bowl or container, cover, and let rest at room temperature for 24-48 hours, depending on how sharp of a flavour you want. (I preferred the 24 hours… 36 hours made the cheesecake tangy which I really liked but some may like a more subtle flavour!)

Cheesecake

Ingredients:

5 Cups Cashew Cream Cheese (triple the above recipe)

13 dates soaked in ½ cup water

¼ cup maple syrup (or 3 more dates and 1/8 cup water)

Juice of two lemons

1 tablespoon vanilla extract

1 ½ cups water

2 tablespoons agar powder, or 6 tablespoons agar flakes

Directions:

  1. Process the filling ingredients:

Combine cream cheese, maple syrup, dates with soak water, lemon juice, and vanilla extract in a 12-14 cup food processor (or vitamix). Process until smooth and creamy. Leave the mixture in the food processor.

  1. Dissolve the agar:

Put the 1 ½ cups water and agar in a small saucepan and bring to a boil over medium-high heat. Decrease the heat to medium-low and simmer until the agar is completely dissolved, 3 to 5 minutes. It should not be cloudy or grainy.

  1. Mix the filling:

Pour the agar into the food processor and process until thoroughly combined with the cream cheese mixture.

  1. Assemble and chill the cheesecake:

Pour the filling into the crust, spread it in an even layer, and smooth the top. Cover and refrigerate for at least 4 hours, until firm enough to slice.

Almond-Date Crust (I recommend doubling this for a thicker crust)

Ingredients:

1 cup almonds

10-12 pitted dates

2 teaspoons vanilla extract

Directions:

Put all the ingredients in a food processor. Process until crumbly, sticky and thoroughly combined.

Transfer to a 9-inch springform pan layered with parchment paper (so the crust doesn’t stick) and press mixture in an even layer over the bottom.

II. Whole Food Berrylicious Muffins

gh

Ingredients:

1-½ cups old fashioned rolled oats

¾ cup millet

12 Medjool dates, pitted and chopped

1 cup unsweetened vanilla non-dairy milk

2 bananas mashed

2 teaspoons baking powder

1 teaspoon ground cinnamon

1 cup fresh or frozen blueberries (or any berry you wish) (if frozen, do not thaw first)

Directions:

  1. Preheat oven to 350. In a small bowl, cover the chopped dates with the non-dairy milk and set aside (so the dates may soften).
  2. Grind oats and millet into a flour in your blender (a high-speed blender will do a finer job) and place into a mixing bowl. Add the baking powder and cinnamon to this and stir with a fork.
  3. Place the dates and non-dairy milk into a blender and blend until smooth. Add this date mixture to the bowl of dry ingredients along with the mashed banana, and mix with a spoon until all the dry ingredients have disappeared.
  4. Gently fold in the blueberries (or berries of choice). Spoon the batter into a silicone muffin pan or parchment muffin papers in a metal pan, filling each muffin cup about 3/4 full. (Since the batter has no oil, I have found that regular cupcake papers tend to stick to the muffins).
  5. Bake for 30 minutes. The muffins will be done when the tops have begun to brown and cracks appear, and when a toothpick inserted comes out clean. Let cool in the pan for at least 15 to 20 minutes before removing.

Source: http://www.straightupfood.com/blog/2013/10/04/blueberry-muffins/

III. The Tastiest Zucchini Bread everrrrr!! And whole foods!!

http://www.straightupfood.com/blog/2013/01/07/zucchini-bread/

The only thing I leave out is the walnuts but I’m sure they are a great addition!

IV. Whole Food Pancakes!!!!

meag_bachelorette-56

I substitute the cornmeal for blended quinoa!! They become way heartier and they are delicious! I sub the lemon juice for water and replace the lemon zest with cinnamon 

http://www.straightupfood.com/blog/2011/01/29/oatmeal-lemon-pancakes/

V. Raw Vegan Gluten Free Brownies

photo

http://www.mynewroots.org/site/2011/04/the-raw-brownie-2/

THESE BROWNIES ARE SO YUMMY! I make a frosting to go on top that is Avocado, dates and cacao and some water! Just blend those ingredients in a food processor and add dates as needed. These brownies are guilt free and make you feel so full because of the high content of phytonutrients. If you’re worried about the high fat from nuts, high sugar from the dates, don’t be! watch these videos to eat them feeling guilt free;

http://nutritionfacts.org/video/are-dates-good-for-you/

http://nutritionfacts.org/video/nuts-and-obesity-the-weight-of-evidence/

VI. Ceaser-y Salad Dressing…… mmmmmmmmmm (wooden bowl)

jk

http://www.straightupfood.com/blog/2013/04/26/caesar-y-salad/

VII. Macaroni Salad (silver bowl)

http://www.straightupfood.com/blog/2012/08/28/macaroni-salad/

VIII. Creamy Alfredo with Sweet Potato Noodles

Noodles:

2 Medium sweet potatoes, peeled and spiralized

2 cups bite sized broccoli florests

½ cup mushrooms

¼ cup parlsey for garnish

Alfredo Sauce:

½ cup water

1 garlic clove

½ cup red bell pepper

1 cup cashews

3 tbsp lemon juice

2 tbsp braggs soy seasoning (soybeans and water) http://nutritionfacts.org/video/are-gmos-safe-the-case-of-roundup-ready-soy/)

2 tbsp nutritional yeast

½ tsp salt (I’ve left out and its still amazing)

¼ tsp turmeric

½ tsp rosemary

½ tsp paprika

Cayenne pepper to taste

1/8 tsp Freshly ground black pepper

Directions:

In a blender, blend water with garlic and bell pepper. Add remaining ingredients and bend until creamy. Pour sauce over noodles and vegetables, and toss to combine well.

IX. Fresh, Homemade Pizza Crust

meag_bachelorette-20meag_bachelorette-19meag_bachelorette-23photo

https://www.vitamix.com/Find-Recipes/P/I/Pizza

I grind my own wheat flour from wheat berries so they have all the fiber, protein AND starch… not just the starch. Having a vitamix also makes me able to use quinoa instead or any other grain!

The tastiest gluten free crust I have tried so far is this one:

https://www.vitamix.com/Find-Recipes/G/L/Gluten-Free-Bean-Flour

and I used chickpea flour!

X. Easy Pizza Sauce

Ingredients:

¾ cup water

2 (or more) medjool dates pitted and chopped

1 can (6 ounces) tomato paste

1 teaspoon dried oregano

1 teaspoon granulated garlic

1 teaspoon minced fresh rosemary

Instructions:

Place the water and dates into a blender and soak for at least 20 minutes (to soften). Add the remaining ingredients and blend until smooth.

Source: http://www.straightupfood.com/blog/2014/03/05/polenta-pizza/

XI. Lentil & Rice Loaf….. to die for…..

http://www.straightupfood.com/blog/2013/12/19/lentil-rice-loaf/

XII. Greens & Beans Enchiladas

image

http://www.straightupfood.com/blog/2011/05/13/greens-beans-enchiladas/

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