Vegan Dairy-free Cheesecake. Hence, vegan cheesecake is creamy and sweet. Also, the instruction is simple. Therefore, there is no baking involved. Follow the instruction, then place the cheesecake in the freezer to allow it to set.
Vegan Dairy-free cheesecake recipe
10 Medjool date
gluten-free cereal 2 cup
unsweetened coconut shred 2 tbsp
coconut oil 2 tbsp
1 tsp vanilla extract
pinch of sea salt
2 cup raw cashew (soak for 4 – 6 hour, drain)
1/3 cup coconut oil (melted)
1/3 cup lemon juice
1/2 cup maple syrup
1 tbsp vanilla extract
1/2 tbsp water
Firstly, take a food processor and blend the cereal.
Furthermore, add in the dates. Combine the mixture.
Secondly, mix in coconut shred, coconut oil, vanilla extract, and salt. Subsequently, scoop the mixture into the muffin tin. Press down to remove the air.
Moreover, in a bowl, soak the cashew for 4 – 6 hours. Throw out the water.
Finally, in a food processor blend cashew, oil, lemon juice, maple syrup, and vanilla extract. As well as that, if the mixture is too thick, do add water.
Before, scoop the filling into the muffin tin. Tap the pan to remove the bubbles and to flatten the surface.
Last but not least, freeze for 4 hours.
To serve, remove from the freezer for 5 – 10 minutes. Use a knife to go around the edges and the bottom. This will help with the removal.
Tips for making Vegan Cheesecake
Do buy cashew in bulk.
It is essential to soak cashew for some time to allow the nut to soften before blending in the processor
Of course, use a good quality food processor to blend the cashew smoothly
Of course, for a creamier cheesecake, do blend in vegan cream cheese, cashew, and coconut milk
If you are switching toa vegan diet, you will not miss out on having cheesecake. Also, they still taste good or as close to a regular cheesecake as possible.
Flavorful Vegan Stuffed Peppers. Furthermore, I want to try to make dishes that use ground pork in the recipes or dishes. Also, I feel I don’t cook enough with ground pork. Therefore, you should try this colorful dish that uses red, yellow, or orange peppers stuffed with ground pork. Hence, this dish has a lot of healthy vegetables a for children.
Flavorful Vegan Stuffed Peppers Recipe
1 – 2 lb ground pork
4 – 6 bell peppers
1 tsp garlic(minced)
1 tsp pepper (ground)
2 tsp cumin
1 – 1 1/2 cup tomato (diced)
1 cup quinoa
To begin, set the oven to 375 degrees F. Firstly, wash the peppers. Then, remove the seed and stem.
In a skillet, sauté the garlic. Once the garlic is soft, add the ground pork. Subsequently, once the pork has been cooked. Add the diced tomatoes.
Thus, rinse the quinoa, add it to the tomato and ground pork. Add salt and pepper.
Turn off the stove, scoop the meat mixture in the peppers. Then, bake for 30 minutes.
Let it cool. Ready to eat.
Tip for Stuffed Peppers
Cook the peppers before baking to prevent too much water in the dish.
Do buy peppers that are around the same size it will cook around the same time.
Cook the ingredients before stuffing the peppers and baking them for faster cooking.
The peppers are sweet by itself. Also, the stuffed peppers are a nutritious and healthy option.
When I think of the Christmas holidays, I always think of gingerbread. Why do we think of ginger and spice? These dried ingredients like cinnamon and ginger do keep very well. Ginger is fantastic to hide other ingredients. In the olden days, to make gingerbread you would need potash to help it rise. Unfortunately, potash has an unpleasant taste. Ginger helps to cover the taste. Those who travel regularly the spices used to remind them of home. Therefore, every holiday we bake treats pass down to remember the good times. And, this helps to preserve the tradition. Why not gluten-free vegan gingerbread cookie.
I have never given my children gingerbread cookies. They always had shortbread or sugar cookies. This year, their school gave them gingerbread cookies as gifts. The first things my kids ate were the icing and sprinkles. Of course, they ate the buttons which are smarties next. Then, the gingerbread cookies. I wanted to try making a gluten-free vegan gingerbread cookie.
Gluten-free Vegan Gingerbread Cookie Recipe
1 1/4 cup of buckwheat flour
1 cup gluten-free oat flour
1/2 cup of coconut sugar
3 tbsp. coconut oil (melted)
4 tbsp. vegan butter
1 tsp gluten-free baking powder
2 tsp ground ginger
1/2 tsp ground cinnamon
salt and pepper
Sieve the flour. Add in baking powder and mix together.
Add in coconut oil and butter. Combine.
Roll the batter into a ball. Take a plastic wrap to wrap the dough. Refrigerate for 30 minutes.
After 30 minutes. Preheat the oven to 350 degrees Fahrenheit.
Roll the dough on the counter. The dough should be 1 cm thick.
Cut the gingerbread man shape with a mold. Use a spatula to gently move the cookie onto a baking sheet.
Bake for 12-15 minutes.
Let it cool.
My daughter really likes gingerbread cookies. These cookies are healthy made from buckwheat and gluten-free oat flour. Buckwheat flour provides energy. These four have protein and fiber. Oat flour helps to lower cholesterol. Surprisingly, my daughter is not fond of spicy food. These treats had a slight ginger flavor at the end. And, they were filling treats. Do try these Gluten-free vegan gingerbread cookies.
Every couple of weeks I love to try a new baked good recipe. My daughter loves anything with chocolate chips. She would easily gobble anything up with chocolate. This week, I made her banana bar with chocolate chips. They have the same shape as granola bars which are easy to snack on. Lately, she seems to love to snack on granola bars. My little calls them Daddy’s breakfast. It is funny the things children come up with.
You can be creative with these delicious banana bars. Apply a layer of Nutella on the top and add another banana bar on top to make it into a sandwich. Or, you can allow your little ones to have fun by letting them apply icing on top and let them sprinkle mini chocolate chips or even some nuts. This will be more like a dessert or a treat than a breakfast item. The third option, drizzle chocolate syrup on top of the banana bars and add an assortment of fruits. Just have fun with this.
Banana Bar with Chocolate Chips Recipe
5 ripe bananas
3/4 cup of brown sugar
1/4 cup of coconut oil
1/4 cup of non-dairy milk
2 egg replacer
1 3/4 cup of gluten-free flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 cup of mini chocolate chips
Turn on the oven to 350 degrees Fahrenheit. Spry flat baking pan. Set aside.
Peel banana. Mash bananas with a fork. Add brown sugar, oil, non-dairy milk, and egg replacer.
In another bowl, add all dry ingredients. In Separate bowl, add all wet ingredients.
Mix all dry and wet ingredients together.
Take a spatula and fold in chocolate chips.
Pour the batter in the baking pan. Spread it all over a baking pan. Sprinkle chocolate chips on top.
Bake for 18-20 minutes. Check with toothpick to see if the banana bar has cooked through.
Allow it to cool. Cut into squares.
Freeze Them for Later
These banana bars with chocolate chips can be saved for later. You can bake a large batch and freeze them for later. On weeks, where the schedule gets extremely busy no time for baking. You can defrost them the night before and have them in the morning. They are lovely breakfast items. And, you can add some toasted walnuts for texture. Do make these delicious Banana bars with chocolate chips.
Lately, there has been a lot of birthday celebration with family and friends. My little one with her food sensitivity won’t be able to have her regular treats. I decided to try making a birthday cake or cupcakes for her class. It is interesting how most of the recipe I look at use icing sugar as part of the batter. Making a cake is as tricky as baking a loaf of bread, I tried several recipes, finally found one that works for me. Gluten-free Cake with No Dairy and Egg-free.
Gluten-free Cake with No Dairy and Egg free Recipe
3/4 cup brown rice flour
1/4 cup potato flour
3/4 cup cocoa powder
1 1/2 cup hot water
2 egg replacer
3/4 cup tapioca flour
1 tsp xanthan gum
1 1/2 cup sugar
2/3 cup coconut oil
1 tsp vanilla extract
1 tbsp. baking powder
Preheat oven to 350 degree.
Spray parm oil on 9 inch cake pan.
In a large bowl, add in brown rice flour, tapioca flour, potato flour, xanthan gum, baking powder, and sugar. Mix well.
In a medium bowl, mix together hot water and cocoa powder.
Then, add in coconut oil, egg replacer and vanilla extract. Once mixed. Combine the chocolate mixture with the liquid mixture. Stir.
Pour the batter into cake pan. Bake cake for 35mins.
Once the cake reach 35mins. Remove from oven. Let the cake cool before adding the frosting.
Tip: refrigerate coconut milk whole night before using
All ingredients into a bowl.
Mix with electric mixer. Low to medium speed.
Once the mixture becomes fluffy place in fridge, If not being use right away. If the cake has cooled enough, decorate the cake with frosting.
Previous Cake Experience
What I did for a trial run for the cake recipe. I made cupcakes for my daughter to see if she likes the cake before making an actual cake. My daughter really enjoy gluten-free Cake with No Dairy and Egg-free.