Score!

I haven't gotten my swap box yet but also couldn't not share my shopping experience today. I went to Solomon's I go every Saturday that I can. They always have some deep discounts on groceries, just make sure you check the expiration date, it's that kind of place. Today I found veggie flavored Pirate's Booty 50 cents a bag, organic mushroom gravy ( good until December ) guess who's not making gravy for thanksgiving- this girl;) it was also 50 cents a container. I got some Dandies Vegan Marshmallows for 1.40 a bag ( insert happy dance). I got some better than cream cheese for a dollar and some falafel for a dollar and a half. They also had vegan hot dogs, I don't really miss hot dogs all that much but figured for a dollar a pack I would try them. I think I just may have to make my box of vegan Mac n cheese I've been hoarding and some vegan dogs for lunch. This just goes to prove that eating right doesn't always have to cost a fortune!

Lemon vegan cheesecake

A few weeks ago I saw a post from one of my Facebook friends for a raw vegan cheesecake, I had most of the ingredients on hand, but it took a while to get up the time to make it. I was babysitting for my brother two weeks ago and last weekend I went to visit my sister. So now that I'm home I figured I'd dig in. My crust was a little dry so I think next time I'll double the dates (no need for you to, I've already done that for you below).

The recipe is from the Roost blog who states they (tweaked from Emily Lee Angell's recipe)

For the Crust

1 cup raw almonds soaked
1 cup raw walnuts
1 cup dates, pitted (if dates are really dry, put them in a bowl of warm water for 10 minutes, discard water)
1/4 cup non-sweetened coconut flakes
Place almonds and dates in a food processor and mix until chopped and well incorporated. Cover the bottom of a 9inch spring form cake pan with the coconut flakes (this prevents the cake from sticking the the pan). Pour the almond mixture on top of the coconut flakes , spread out and mold into the cake pan.

For the Filling

3 cups raw cashews
3/4 cup fresh lemon juice
3/4 cup raw honey (you can use regular honey if you don't want to go 100% raw)
3/4 cup raw coconut oil (you do not have to warm it, just use it straight out of jar)
1 tsp vanilla
1/2 tsp celtic sea salt

To make the cheese, blend the cashews, lemon, honey, coconut oil, vanilla/vanilla bean, and sea salt. Blend until smooth and adjust to taste. (For the best results you need to use a high speed blender!)
Pour mixture on top of the "crust" and carefully tap the pan on the counter to release any air bubbles.

Place the pan in the freezer for at least three hours or overnight. Before serving place on counter to thaw slightly. I put a little chocolate syrup on top. Enjoy!

Ps my honey was kind of old and really dark, so it looks kind of caramel colored.

Mushroom Spinach Pasta

Looking in the fridge I found some cooked pasta, mushrooms and spinach. I started by cooking the mushrooms in some olive oil. I added the spinach and a splash of Tuscan Herb infused olive oil from the Olive Oil Store. Once the spinach was wilted I threw in some cubed Follow Your Heart brand Mozzarella flavored cheese alternative and a can of diced tomatoes, drained. Stir it up and cook until bubbly. Enjoy

Peanut Butter Pie

So I did not have the greatest day at work today. Lunch was awesome, but that is where it ended. After lunch we had a staff meeting and after the staff meeting I got broadsided. Apparently someone wants me gone bad. How they found the time is beyond me, but apparently everything I did while covering for someone a few weeks ago was put under a microscope and analyzed. Then I was presented with the evidence of my poor performance.. Needless to say some retail therapy was in store followed by some sweets. I couldn't spend much since I may soon be unemployed. Too bad I didn't know this before I spent a ton of money yesterday. Anyhow pie. This was awesome. I made the crust in my food processor and the filling in the Blendtec. This recipe is adapted from the Chocolate Covered Katie website.

Crust:
1 tbsp cocoa powder
1/2 cup raw cashews
1/4 cup shredded coconut (unsweetened)
1/16 tsp salt
scant 1/2 cup pitted dates
Combine all ingredients in a food processor and blend. Then transfer to a 7-in baking dish.or aluminum pan (as shown above). Using a piece of wax or parchment paper, smush into the pan.

For the filling:

1 cup peanut butter
3 medium bananas
2 tsp pure vanilla extract
1/8 tsp salt
1/4 cup virgin coconut oil, melted
3-4 tbsp sugar, or liquid sweetener

Place all ingredients in Blendtec. I used the sauces, dips, dressings, batter button. Pour on top of crust and freeze. Let thaw slightly before serving. Enjoy!

Tortilla Soup

So yesterday I bought a Blendtec. The heavens opened the stars all aligned. It was magical. This morning I made a smoothie for breakfast and realized I didn't have anything for lunch, so I decided to make some soup. This was amazing. It was like vegan nacho cheese sauce with black beans and tortillas. Here is what you need.
Blendtec blender
2 Roma tomatoes
1/2 large carrot, I used 1 small carrot
1" slice red bell pepper
1/4 avacado
2 Tbs onion
1 oz vegan cheese, I used Mozzerella Daiya shreds
1 tsp taco seasoning
3/4 tsp salt
3/4 tsp garlic powder
2 c. Warm water

Place in Blendtec in the order listed, place the lid on and push the soup button. 90 seconds later you have a creamy soup. I added one can of rinsed and drained black beans. Add tortilla chips before serving. Enjoy!

Peanut Butter Chocolate Chip Cookies

This recipes looked awesome and the cookies taste even better than they looked. Soft and chewy, these will become a new favorite in my house what is not to love about the classic combo of peanut butter and chocolate. Here is what you need:

1 c. peanut butter
2 Tbs. oil
1 c. sugar
1 tsp molasses or honey
1 tsp vanilla
1/3 c. non-dairy milk
1 1/2 c. unbleached all-purpose flour
3/4 tsp baking soda
1/2 c. vegan chocolate chips

Preheat oven to 350 degrees.

In a large bowl stir together the peanut butter, oil, sugar, molasses, vanilla , and non-dairy milk.

Stir in the flour, baking soda, and salt. Stir until just combined and add the chocolate chips. Roll into balls and flatten on parchment lined cookie sheet. Bake 9-10 minutes. Let sit for a few minutes after removing from oven before moving to cooling rack. Makes 2-3 dozen. Enjoy!

Olive Bread

The bread is good with or without the olives so if for some crazy reason you don't like olives its ok to leave them out, not advised but still ok, the olives make it awesome! Here's what you need:

5 cups whole wheat flour
2 cups unbleached all-purpose flour
1 1/2 Tbs yeast
1 Tbs salt
1/4 c. vital wheat gluten
3 1/2 c. warm water
1/2 c. olive oil
1 c. black olives, diced

Place all ingredients in a kitchen aid and mix until combined with paddle attachment.

Place in a non airtight container and allow dough to rest 2 hours at room temperature until it rises and collapses, approximately 2 hours.

The dough can be used right away. Makes 3 loaves. If you don't want to make all 3 loaves refrigerate leftover dough for up to a week.

If using refrigerated dough let rise 2 hours on a cornmeal covered pizza peel before baking 30 minutes in a 450 degree oven. Place a baking sheet with water under the stone the bread is baking on in the oven for the first 20 minutes of baking. Remove pan for last 10 minutes of baking. Enjoy!

You can also make with 7 cups of whole wheat flour. Pictures is all wheat flour.