Vegan Lemon Raspberry Cheesecake

                                         What you'll need:

CRUST

1 C. Almonds

1 C. Walnuts

1/4 C. Cashews

 1/2 C. Dates

1 tbsp. Blue Agave Syrup

1 tbsp. Coconut oil

1/2 tsp. Sea salt

Soak nuts & dates for 1 hour. Rinse after soaking, melt coconut oil & process all ingredients together until resembles dough. shake into pie pan. Place in freezer for 1 hour. 

FILLING

3 Cans of Coconut milk

1 1/2 C. Lemon juice

Lemon Zest

1 C. Frozen raspberries

2 tbsp. Blue Agave Syrup

1 tbsp. Organic Wildflower Honey

1/2 tsp. Sea salt 

Refrigerate cans of coconut milk overnight in cans. When you open the cans of coconut milk up you will see a thick cream has separated from the coconut milk. Scoop the cream out with a spoon. In a large bowl combine all of the remaining ingredients into the cream. Adding the raspberries last. I used three raspberries and mint leaves to garnish. Refrigerate over night. Enjoy. 

Side Note: Make sure to save the remaining coconut milk for soothing and anti-aging coconut milk baths or for replacing your regular dairy milk products. 

My next post will be about what I conveniently used my coconut milk for! 

No Bake Chocolate Oatmeal Cookies

1 tbsp butter 
2 tbsp honey
1/2 cup hemp or almond milk
3 tablespoons cacao
2 tbsp Earth Balance-Coconut Peanut Butter
1 teaspoons vanilla
2 cups dry quick-cooking oats

50 calories a cookie- makes around 20

Directions:

1 Add the first four ingredients into a 4-quart sauce pan.
2 Bring to a rolling boil and hold for 1 minute.
3 Remove from heat.
4 Add peanut butter into the hot mixture and stir until melted.
5 Add in vanilla. (almond extract is good also, but I only use 1/2 teaspoon almond and 1 1/2 teaspoon vanilla).
6 Mix in the oats and drop by tablespoons onto wax paper.
7 Let cool until set.

Vegetarian Lasagna

Serves 12 * 241 Calories a piece 

Rice Lasagna Noodles 1 container

Tomato Basil Marinara, 1 container (3 cups ea.)

Small Curd Cottage Cheese  1 container (2 cups ea.)

Mozzerella Ball 1 ½

White Mushrooms 1 container

2 Eggs

1 Zucchini

1 Green Pepper

½ Medium White Onion

4 Garlic Cloves

EVOO-2 Tbsp.

Fresh Basil about 25 leaves or so

Grated Parmesan Cheese 2 Tbsp. 

Directions

1. Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.
2. In a large saucepan, cook and stir mushrooms, zucchini, green peppers, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes.
3. Mix together Cottage cheese, 1 ball of mozzarella cheese  and eggs.
4. Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of a greased 9x13 inch baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, and basil leaves. Finally topping with remainder of mozzarella ball, basil leaves and Parmesan cheese. 
5. Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.

Gluten Free Organic Carrot Cake Pancakes with Walnut Coconut Cream

Serves 10 * 176 Calories per pancake 

1/4 cup pecan or walnut pieces & 1 can of coconut milk

1 cup gluten-free pancake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 egg
2 tablespoons blue agave syrup
1 cup hemp or almond milk
1 teaspoon vanilla extract
2 cups finely grated carrot
butter for greasing the pan

Directions:

To make the coconut cream you will have to refrigerate the can of coconut milk over night. Open can scoop out coconut cream leave remaining liquid. Finely chop pecans and  mix together with cream. Store in the refrigerator.

Put  your griddle or pan on medium heat.
In a large bowl, combine the flour, baking powder, baking soda and cinnamon. Set aside.
In another bowl, beat the egg, agave, hemp milk and vanilla together. Stir the carrots into the egg mixture. Pour the carrot mixture onto the dry ingredients and stir until just combined.

Melt some butter on the griddle or spray with cooking spray. Scoop by the 1/4 cup onto your griddle.

Spread coconut pecan cream in between pancakes.
(Optional) Drizzle with syrup.

Notes:

An easy way to grate your carrots is to stick them in your food processor or blender and pulse until finely grated. You won't want big pieces of carrot, but you don't want carrot juice either. Just use your best judgement.

Vegan Chocolate Mousse

1. Refrigerate a can of Thai coconut full fat milk over night.
2.  Open up the can and spoon out the cream that has separated from the liquid. 
3. Add vanilla extract, blue agave syrup, and cacao powder. 
4. Whip together with a fork or whisk!
5. ENJOY.