To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
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This recipe is crazy easy & so addictive. Click the image below to watch the video.
INGREDIENTS
8 ounces vegan cream cheese – room temperature
1 cup vegan sour cream
1 cup powdered (confectioner’s) sugar
1 tsp vanilla (optional)
zest of one lemon
1 cup strawberry (or flavor of your choice) jam or preserves
Basically – mix all the ingredients (except for the preserves) together in a stand mixer or with a hand mixer or food processor until well combined & light.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
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This cheesecake is remarkably easy – and can be made with or without both the sour cream top & fruit glaze. Just know it has to be made a day ahead of when you want to serve it.
Click the image below to watch how easy it is & hear me rant forever about masks & lockdown protesters & fucking idiots everywhere.
Vegan New York Cheesecake
INGREDIENTS
2 lbs (32 ounces) vegan cream cheese
9 ounces vegan sour cream
1 3/4 cups sugar
6 vegan eggs (watch video to see what I used)
zest of one lemon
juice of one lemon
2 tsp vanilla
for the crust
1 1/2 cups vegan graham cracker crumbs
5 TBS vegan butter – melted (not the 8 I said in the video)
1/4 cup sugar
pinch salt
for the sour cream top
1 pint vegan sour cream (16 ounces)
1/4 cup sugar
1 tsp vanilla
for the strawberry glaze
2 or more cups strawberries (I used fresh ones I had frozen)
1/3 cup sugar
1 tsp vanilla
1 tsp cornstarch dissolved in a little lemon juice
red food coloring (optional)
DIRECTIONS
Preheat over to 375 degrees.
In a stand mixer or food processor – blend everything – adding the egg “one egg at a time” at the very end. Set aside.
Grease a 9″ springform pan & line the bottom with parchment paper. Wrap the pan in two layers of foil.
Boil some water.
Mix the graham crumbs with the melted butter (5 TBS not the 8 I said in the video) and sugar & salt. Press into the prepared pan & smooth. Add the cheesecake batter.
Put the cheesecake (wrapped on the sides with foil) in a large roasting pan and put on the middle rack of your oven. CAREFULLY – add the boiling water to the roasting pan. If you splash water in your oven – you risk a steam burn. BE VERY CAREFUL.
Bake for 55-65 minutes or until the sides are golden & have set – while the center is just a bit soft.
Allow to cool for an hour.
Raise oven temp to 450 degrees.
Whisk the sugar & vanilla into the pint of sour cream. Pour over the cooled cheesecake & smooth. Bake at 450 for ten minutes.
At this point – let the cake cool completely – ideally – once it cools – letting it set in the fridge overnight.
If you want a glaze – whisk the cornstarch into just enough lemon juice to dissolve it. Add it to a saucepan with the strawberries, sugar & vanilla and heat over medium until the glaze thickens – maybe 5 minutes. Add red food coloring if you like.
You can glaze the entire cheesecake or serve the glaze on the side.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
Put the bowl of your ice cream maker in the freezer – at least overnight – or longer. If you have room – it should just live there when it is empty so you can be more spontaneous about making ice cream.
Heat the strawberries with the sugar, cornstarch & lemon juice until dry ingredients dissolve. Bring to a boil to thicken a bit then set aside to cool completely.
Mix in the coconut cream, vanilla & salt & make ice cream according to your machine’s directions.
Add the chocolate chips in the last 5-10 minutes.
Eat immediately or put in a loaf pan, cover with wax paper & then foil & keep in the freezer.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
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My Youtube vide for this recipe is here- just click the image to watch.
INGREDIENTS
1.5 oz gin
4 oz tonic
Cracked pepper
Fresh strawberries
DIRECTIONS
Muddle the strawberries in a glass & grind fresh pepper on them. Fill the glass with ice & add gind & tonic.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
So – I made an eggplant curry the other day & it came out sorta bitter & yucky and, despite trying to sakvage it, I failed. But, I had already made some brown rice to go with it & it needed a home.
I get deliveries from Farm Fresh to You and this week’s box had three ears of corn in it. I typically avoid corn because the vast majority of it is GMO – but this corn came from a local farm – so I deemed it safe.
I recently bought myself some ORGANIC strawberries & spinach – and I stress organic because of information like this (from HERE):
The following “Dirty Dozen Plus” had the highest pesticide load, making them the most important to buy organic versions – or to grow them organically yourself:
Apples
Strawberries
Grapes
Celery
Peaches
Spinach
Sweet bell peppers
Nectarines (imported)
Cucumbers
Cherry tomatoes
Snap peas (imported)
Potatoes
Plus these which may contain organophosphate insecticides, which EWG characterizes as “highly toxic” and of special concern:
Hot peppers
Blueberries (domestic)
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Armed with these things, some leftover gorgonzola crumbles & some Beyond Meat chicken strips – I made this salad. Then I shoved a bunch of it into a mason jar & brought it to work for lunch! PS – any “hair” you might think you see in the salad is just corn silk. Whew!
I made the dressing from those two ingredients, Dijon & some S&P. If you cannot find white balsamic – white wine vinegar will do.
White Balsamic & Dijon Vinaigrette
INGREDIENTS
3 TBS white balsamic vinegar
2 TBS olive oil
2 TBS Dijon
S&P
DIRECTIONS
Shake that shit up in a jar.
Strawberry & Spinach Salad with Fresh Corn, Chicken, Brown Rice & Gorgonzola (Vegan or Vegetarian)
Serves 2 as a main course
INGREDIENTS (flexible according to your tastes)
1/2 lb raw, organic spinach – chopped
1 cup organic strawberries – sliced
9 oz vegan chicken – thawed
1 ear fresh corn – kernels cut off
2 cups cooked brown rice
Gorgonzola crumbles (or vegan alternative or other cheese of choice like feta or goat) – optional
Cilantro – chopped – optional
DIRECTIONS
Treat a pan with cooking spray or oil & sear the chicken strips. Set aside.
Then basically, just toss everything together & then toss with the dressing.
All Photos © Christine Elise McCarthy 2020
Delightful-Delicious-Delovely 