Tuesday, January 28, 2014


Chocolate Shake
Key Lime Smoothies
Pumpkin Spice (Syrup) Lattes

Coconut Butter
Con Queso Cheeze Sauce
Cream Cheese
Diary Free Butter
Melty Cheese Sauce
Yogurt Cheese - Ricotta, Cream Cheese


Applesauce Ginger Cake 
Banana Bread
Banana Oatmeal Cookies
Beet Bundt Cake
Red Devil Bundt Cake - updated!
Brownies RAW with Creamy Frosting 
Butterfinger Bars 
Carrot Raisin Spice Chewies
Chocolate Fudge
Gooey Cookie Bar
Oatmeal Fruit & Nuts Energy Bars No Bake
Oatmeal Raisin Cookies
Peanut Butter Cup Pie
Pumpkin Cheesecake RAW
Sesame Candy/Balls
Strawberry Cake
Twix Bars
Whole Wheat Blueberry Muffins
Zucchini Crisp

Asparagus Brunch Pockets  
Black Bean & Corn Tortillas
Black Bean & Sweet Corn Quinoa Salad
Breakfast Burrito
Cauliflower-Pumpkin Curry
Chicken Salad 
Chickpea Chicken Salad
Coconut Crusted Thai Tofu with Mango Salsa
Cornbread Vegetable Cobbler
Lentil Loaf
Macaroni & Cheese
Meatballs or Patties
Meatless Meatloaf
Oven Mexican Quinoa - GF 
Pasta Alfredo
Soy Curls
Spicy Peanut Noodle 
Sweet Potato Falafel
Summer Rolls
Sun-Dried Tomato Falafels in Pita
Taco/Burrito Filling or Mexican Chorizo
Taco Meat - RAW Quick!
Tofu Crab Cake
Vegan Stuffed Peppers
Vegetable & Soycurl Stir Fry
Walnut Basil Quinoa Casserole or Loaf
Zucchini No-Crab Patties

RAW Lentil Burgers

Bean & Barley Salad
Black Bean & Sweet Corn Quinoa Salad
Chickpea Tomato Salad 
Chicken Salad
Chickpea Chicken Salad
Confetti Rice & Bean Salad
Cranberry-Nut Couscous Salad 
Jeweled Quinoa Salad
Mushroom & Spinach Risotto
Romaine with Oranges

Oil Free Salad Dressing

Hummus - Garnet Yam Hummus
Grilled Avocado 
Hoppin John for Two 
Sassberry Quinoa
Vegan Pepperoni

Broccoli Cheese Soup
Curried Butternut Squash Bisque RAW
Mushroom & Tomato Bisque
Split Pea Soup

Breakfast Burrito
Buckwheat Pancakes with Bananas
Tofu Omelet
Whole Wheat Blueberry Muffins

Acid vs. Alkaline
Egg & Gluten Free Baking
Ginger & Garlic
Gluten Free Diet 
How to Make Gluten Free Flour Blends
How To Substitute Sweeteners
Peas Have Protein 
Science of a Vegan Diet
Soy Curls
Tofu - How to Remove Moisture
Tofu Xpress - The Gourmet Food Press
Typical Weekly Menu - Hether
Typical Weekly Menu - Rbudladi
What's On My Plate?

Carpet Cleaners
Laundry Soap

Saturday, January 18, 2014

Cream Cheese

Many times I hear people say that they could be vegetarian but not vegan simply because they couldn't give up cheese. 

Truthfully since I have been vegan, I have not missed cheese. Seriously! Sure you might crave it the first month or two, but you would be surprised how the cravings disappear!

After I realized that my migraines had disappeared overnight and that it was the dairy products (along with sugar and eggs) that had caused my migraines – NOTHING, and I mean NOTHING was going to get me to try dairy cheese again! EVER! As in NEVER!

Recently I was looking at a package of non dairy cream cheese in the health food store and cringed reading the ingredients. I wanted something a lot more natural, not full of ingredients that have no business being in food.

So what to do? Well each winter I try something new and the time had come, this was my winter to make CHEESE. 

Having tasted several different 'cheese' dishes made by the hostess at the monthly supper gatherings that I try to attend, I was more than ready. Especially since I had just made a paté following a similar recipe from a friend and couldn’t believe how good it tasted! 

The paté had a cashew/walnut cheese base that intensified the flavors perfectly! And when hubby sneaks one of my creations more than once – I know it has to be good! He thinks everything ‘vegan’ is ‘VEGANY’ – his word, not mine.

My local library has some great vegan cookbooks and there are many internet sites and Youtube videos available to make just about anything. 

Having read The Non-Dairy Formulary by Skye Michael Conroy and Artisan Vegan Cheese by MiyokoSchinner more than a couple of times in the past year, I realized that making cheese was not difficult. Some cheeses could be time consuming because the non dairy cheese has to age but some non dairy cheeses were more ‘instant.’

I started with an easy cream cheese following Miyoko Schinner’s recipe for Cashew CreamCheese. It doesn’t get much easier! 

A few simple ingredients (soaked cashews, water, yogurt) pureed in the blender, the cashew cream is ready to rest in a warm spot to 'work' or 'culture'  for 24 - 48 hours depending on how sharp a flavor you want and the ambient temperature.

It is important to allow the cheese to grow undisturbed in covered containers with room to expand. The cheese becomes airy and will grow over the next several hours. Much like the 'Herman' that is used in baked goods.

Once cultured, store the cream cheese covered in the refrigerator. The cream cheese will become thicker and the flavor improves. It can also be frozen for later use. This is good especially if you make the cream cheese when the weather is warm.

Miyoko rarely measures as she combines ingredients. She also states that you have to taste the cheeses as they are aging and that the humidity and temperature of your home will affect the culturing and/or aging process.

My cream cheese turned out great; I was quite pleased and looking forward to trying it in an Alfredo Sauce and a dessert!

Now to make fermented Rejuvelac . . .



Something I've wanted to try for the past year was to make a better Yogurt, a cultured yogurt, rather than one made with tofu - my replacement for yogurt.

After reading many different blogs and watching countless videos, I was ready to try making cultured yogurt, something I used to do in the past with a yogurt maker.

Several blogs were using crock pots and then setting the crock in an oven to keep warm overnight. This did not work for me; the results were barely thickened or cultured.

After thinking about this I decided to try a heating pad under the crock. This too failed as my heating pad has an auto shut off after 15 mins.

Then I noticed the dehydrator sitting on the counter having just finished making raw burgers the night before. Of course! That would be the perfect incubator for cultured yogurt! 

The results were good. I know something is good when hubby tries it and his eyes betray that ‘surprised’ look! I had mixed up fresh fruit with this new yogurt batch and served it for dessert. 

Yogurt - Dehydrator

1 quart unsweetened organic soy milk

2 tablespoons plain yogurt with active live cultures

Pour milk into saucepan and heat over medium stirring constantly until temperature reaches 185°F. The milk will just begin to froth, but don’t let it boil!
Remove from heat and cool to 110°.
Place 2 tablespoons room temperature yogurt, use leftover yogurt from previous batch, or store bought plain yogurt with active cultures.
Whisk in a few tablespoons of the cooled milk, then whisk the contents into the remaining milk in the saucepan.
Transfer the mixture into glass jars that will fit in your dehydrator, and cap with clean lids.
Remove all the trays from the dehydrator and place the jars inside.
Set the dehydrator at 110°, close the door and do not disturb for 8 to 10 hours.
Do not peek, shake, stir or check yogurt during this time.
Once dehydrating is done, place the yogurt in the fridge to set a few hours. The yogurt will thicken as it cools. This yogurt will not be as thick as what is available in the store.
If you want thicker yogurt, you can strain the yogurt in a cheese cloth in a sieve set in a bowl.

After a few more batches, always making it with some of the left over yogurt to culture the new batch, I decided I wanted to try making yogurt that was a bit thicker. And I have learned it is very easy to kill the active cultures by bringing the milk to high temperatures.
Success again! I’ll post that recipe soon!