We hope you enjoy these recipes!
Prep Time: 45 mins
Category: Dessert, Raw, Gluten-Free
Vegan cheesecake with a salted caramel fudge sauce topping! This ultra creamy cheesecake is so much like the ‘real thing’ you will not believe and it’s super easy to make too! Raw and Gluten-Free!
For the Crust:
1 cup (150g) Macadamia Nuts
1/2 cup (88g) Pitted Medjool Dates (Packed)*
1 cup (80g) Dried Desiccated Coconut
For the Cheesecake Filling:
3 cups (450g) Raw Cashews (soaked overnight, drained and rinsed)
3/4 cup (180ml) Water
3/4 cup (180ml) Maple Syrup
1/2 cup (120ml) Coconut Oil (Melted)
1/4 cup (60ml) Fresh Squeezed Lemon Juice
1 tsp Vanilla Extract
For the Salted Caramel Fudge Sauce:
1/2 cup (120ml) Coconut Butter (Melted)*
1/2 cup (120ml) Maple Syrup
1 tsp Vanilla Extract
1/2 tsp Sea Salt
Spray an eight-inch round springform pan with non-stick spray and line the bottom with parchment paper. Set aside.
Add the macadamia nuts, pitted dates, and dried desiccated coconut to the food processor and process until it starts to form into a sticky dough. It will start off crumbly; keep going until it starts to clump together in sticky clumps. Transfer to the springform pan and smooth it down into a pie crust. Use the back of a spoon to press it down into a neat flat layer. Place into the freezer to set.
Take your soaked and rinsed cashew nuts and place them into the blender jug. Add the water, maple syrup, melted coconut oil, lemon juice, and vanilla extract and then blend everything together until very smooth. Stop and give your blender a break as needed as this is a lot of volume to blend up. Pour this over the macadamia crust and smooth down with the back of a spoon. Return to the freezer to set completely – about 4-6 hours.
When the cheesecake has completely set, remove it from the springform pan, and put it onto a cake stand to do your topping.
Add the melted coconut butter, maple syrup, vanilla extract, and sea salt into a bowl and stir it together into a caramel sauce. Spread this out over the top of the cheesecake, working quickly, as the sauce thickens and sets quite fast when in contact with the cold cheesecake.
Decorate the cheesecake with sprinkles of sea salt and some macadamia nuts.
Allow the cheesecake to thaw at room temperature for at least 30 minutes before serving.
Once the cheesecake is thawed, keep it stored in the refrigerator (not freezer).
*Half a cup of medjool dates (packed) is approximately 10 pitted medjool dates.
*The topping must be made with coconut butter and not coconut oil. If you can’t easily find coconut butter you can also make your own. It’s super easy and fun to make.
*Prep time does not include time spent setting in the freezer.
1 small butternut squash, quartered and seeded
3 tablespoons Extra Virgin Olive Oil, divided
1 orange, zested and juiced
¼ teaspoon Salt
¼ teaspoon Ground Black Pepper
1 teaspoon Pumpkin Pie Spice*
½ teaspoon Paprika
2 tablespoons Honey
Canola Cooking Spray
Cranberry Oatmeal Crumble:
¼ cup Brown Sugar
1 ½ cups Old Fashioned Oats
1 cup cranberries, frozen
- Preheat oven to 375°.
- Lightly coat butternut squash with one tablespoon olive oil. Place cut side down on a parchment-lined baking sheet. Bake in oven for 45 minutes or until fork tender. Allow to cool slightly. Remove flesh of butternut squash and place in blender along with the rest of butternut squash ingredients.
- Lightly coat a casserole dish with cooking spray. Transfer squash mixture to the dish.
- In a blender, combine crumble ingredients; pulse until pea size. Spread evenly over the squash mixture. Drizzle with remaining two tablespoons olive oil. Bake for 20 minutes until mixture is bubbling and crust is golden.
Couscous with Raisins
1 cups instant couscous
2 cups water
1/4 cup olive oil
1 large onion, minced
2 teaspoon cumin
1 teaspoon cinnamon
1/2 teaspoon cayenne
1 c pine nuts
1 c seedless raisins
1/3 cup chopped fresh parsley or mint (or curry pdr)
1 T honey
Salt to taste
Easy Whole Grain Vegan Pancakes
10-ingredient, one-bowl vegan pancakes made with whole grains, naturally
sweetened and perfectly fluffy and delicious. Perfect for slow weekend
mornings and brunch.
Author: Minimalist Baker
Recipe type: Breakfast
1 flax egg (1 Tbsp flaxseed meal + 2 1/2 Tbsp water) (or 1 small egg if not vegan)
1 Tbsp olive, canola, grape seed, or melted coconut oil
1 Tbsp maple syrup
1 tsp baking powder
1/2 tsp baking soda
pinch sea salt
1 cup + 1 Tbsp unsweetened plain almond milk (or sub other non-dairy milk with varied results)
1/4 cup whole wheat flour
3/4 cup spelt flour*
2 Tbsp rolled oats and/or roughly chopped nuts or seeds
1/2 tsp ground cinnamon and/or pumpkin pie spice
1/4 cup blueberries, strawberries or other fruit of choice (fresh or frozen)
3 Tbsp dairy-free chocolate chips
3 Tbsp chopped nuts (raw or roasted)
1/4 cup Berry Compote
1. To a large mixing bowl, add flaxseed and water and let set for a minute or two. Then add olive oil, maple
syrup, baking soda, baking powder, and salt and whisk to combine. Add almond milk and whisk again until
2. Next add oats, whole wheat flour, and spelt flour and stir until just combined, being careful not to over
mix. Let batter rest for 10 minutes while you preheat your cooking surface.
3. Preheat electric griddle to medium heat (or about 325 degrees F / 162 C), or a large skillet on the stove
stop. You want the surface to be hot but not screaming hot – oil shouldn’t smoke when it makes contact
with the surface.
4. Lightly grease your griddle with oil of choice and pour 1/4 cup measurements of the batter onto the
griddle. There should be 6 pancakes. (If your batter looks too thick, thin it with a little more almond milk.)
Flip when bubbles appear in the middle and the edges turn slightly dry, being careful not to burn.
5. Cook for 1-2 minutes more on the other side and then top with vegan butter or peanut butter and a
drizzle of maple syrup, or whatever else you please. Compote would also be delicious.
6. Will reheat well the next day in the microwave. Otherwise, freeze cooked pancakes in a single layer on a
baking sheet and package in a freezer-safe container or plastic bag. Reheat in the toaster, oven (at 350 F
/ 176 C), or microwave (for 30 seconds - 1 minute).
*If you don’t have spelt flour, I would recommend using this combination instead of the amounts I recommend:
3/4 cup whole wheat flour + 1/4 cup oat flour.
*TIP: To make sure you have your sweetness/ flavor right, do a mini test pancake before the big batch. Just
cook 1 Tablespoon-sized pancake, sample, and then adjust as needed!
Serving size: 1 of 6 pancakes Calories: 116 Fat: 3.6g Saturated fat: 0g Carbohydrates: 18g Sugar: 2g
Sodium: 32mg Fiber: 2.6g Protein: 3.2g
Recipe by Minimalist Baker at http://minimalistbaker.com/easy-whole-grain-vegan-pancakes
Blueberry Lemon Mini Scones
makes 12 mini scones
1 c. all-purpose flour
1 c. whole wheat pastry flour
1/4 c. sugar
2 t. baking powder
1/2 t. baking soda
1/2 t. kosher salt
1/4 c. nonhydrogenated margarine
1/2 c. plain, unsweetened soymilk
3/4 c. fresh or thawed frozen blueberries, rinsed and drained
zest of one lemon
extra soymilk and sugar for topping
Preheat oven to 400. Line a baking sheet with parchment paper and spray with nonstick spray. Set aside. Sift together the flours, sugar, baking powder, baking soda, and salt. Add the margarine and cut into the flour mixture using a pastry cutter or your fingers until the mixture resembles a coarse, crumbly meal. Add the soymilk, blueberries, and zest. Mix well with a wooden spoon or your hands until the mixture comes together to form a dough. You may need to add an extra tablespoon of soymilk if the mixture is too dry. Turn the dough out onto a lightly floured work surface. Divide the dough in half and form each half into a flat round, about 3/4 inch thick. Cut each round into six equal wedges. Arrange the scones on the baking sheet. Brush the tops with a bit of soymilk and sprinkle with sugar. Bake for 15-18 minutes, until the edge and bottom are golden. Place scones on a wire rack to cool.
Moroccan Lentil Stew
Boil until done (about 20 – 30 minutes)
½ lb. dry red lentils
4 c. water (add more boiling water if needed to prevent sticking)
While lentil are cooking, sautée:
1 T olive oil
1 c chopped onion
3 cloves garlic, minced (add and cook 1 minute after above are soft)
4 c crushed tomatoes (or sauce)
15 oz can chickpeas, drained
½ c raisins
2 t cinnamon
1 ½ ground cumin
1 t ground coriander
Bring to boil.
Whole Wheat Ginger Snaps
1 1/3 cups whole wheat flour
1/4 cup sugar
3/4 tsp. baking soda
1/2 tsp. ground ginger
1/4 c. molasses
3 Tbl. frozen orange juice concentrate, thawed
1) Combine the flour, sugar, baking soda, and ginger, and stir to mix well. Stir in the molasses and orange juice concentrate.
2) Coat a baking sheet with nonstick cooking spray. Roll the dough into 1 inch balls and place 1 1/2 inches apart on the baking sheet. If the dough is too sticky to handle, place it in the freezer for a few minutes. Using the bottom of a glass dipped in sugar, flatten the cookies to 1/4 inch thickness.
3) Bake at 300 degrees for about 12 minutes, or until lightly browned. Cool the cookies on the pan for one minute. Then transfer the cookies to wire racks and cool completely. Serve immediately or transfer to an airtight container and arrange in single layers separated by sheets of waxed paper.
Holly’s “Chicken” Noodle Soup
1 onion, diced
4 stalks celery, diced
½ stick butter
In a large pot, sauté onions and celery in butter until soft.
10 c. water
5 heaping Tbls. McKay’s Chicken Seasoning
1 cup grated carrots
2 T. dried parsley flakes
2 cans Fri-Chik, diced or torn into small pieces (add gravy, too)
Add the five above ingredients to the pot with the sautéed veggies. Cook on medium heat for approx. 10-15 minutes.
4-5 eggs, scrambled
Chop eggs up in small pieces. Add egg to soup.
1 can evaporated milk
Add milk to soup and salt and pepper to taste.
1 pkg. thin or wide (your choice) egg noodles
Add noodles at the end and cook until soft. Serve and enjoy!
Healthy Vegan Green Bean Casserole
-1 head of cauliflower
-About 1 cup of almond milk (or other non-dairy milk)
-1 12-oz package of mushrooms
-1 large onion
-3-4 cans of green beans
-2 packages of French fried onions
- Cut up the cauliflower into florets and wash off any dirt. Then throw them in a pot along with the almond milk. The milk will not cover all of the cauliflower, but it will act as a steaming agent. Cover and simmer until very tender, making sure that the milk does not burn.
- While the cauliflower is steaming, finely chop the mushrooms and dice the onion. Sautée the onion with a little bit of oil (optional) until clear. Add the chopped mushrooms and continue sautéing until tender and fragrant. Then add garlic powder, onion powder, black pepper, and salt to taste (I never measure, just eyeball it). Stir to incorporate and cook for a couple of minutes longer.
- When cauliflower is done, transfer to a blender—including the milk—and blend until creamy. Add to the mushroom and onion mixture to create the “cream of mushroom” base. Add more seasoning if desired, to taste.
- Pour the “cream of mushroom,” green beans, and one package of French fried onions into a standard-size casserole dish and mix well. Then bake at 350 degrees for about 30 minutes. When casserole starts to bubble, sprinkle the rest of the French fried onions on top and bake for another 5-10 minutes until topping is golden brown and toasted.
- Let cool just a bit and enjoy!
Submitted by: Stephanie Guster (Social Work)
1 bunch Kale
1 large lemon
¼ cup agave nectar
1/8 cup olive oil*
½ tsp salt
1 cup pecan halves
1 cup dried cranberries
Wash and tear kale into salad size pieces and place in serving bowl (use a salad spinner to remove access water). Squeeze the juice of a large lemon and place it in a small jar (discard any seeds). Add the agave nectar, olive oil and salt. Shake this until mixed. Pour onto kale leaves and mix until all the kale is nicely coated. Toss in the pecans and dried cranberries. Serves 6-8. (*Note: all items in this recipe maybe adjusted to taste and preference).
Elaine’s Veggie Cobbler
Bake at 400º. Approximately 30 min to 1hr to prepare, 30-40 minutes to bake. Serves 6-8
2 small to medium zucchini, thinly sliced
1 medium yellow squash, thinly sliced
1 small yellow onion, chopped
½-¾ bag shredded matchstick carrots
3 cloves garlic, minced
½ teaspoon dried basil
½ teaspoon dried oregano OR use about 1 teaspoon of Italian Herb Mix
3 Tablespoons unsalted butter
2 Tablespoons all-purpose flour
2 packages Golden G. Washington Broth (or the equivalent of chicken broth granules to make 2 cups of broth-do not make the broth!)
Approx. 2 cups diced/cut grilled vege “chicken” strips (in frozen section next to Morning Star Farms vegetarian products)
1 Package Cheddar Bay Biscuit Mix (Red Lobster Brand found at Walmart Grocery Store) Or any Cheddar Cheese biscuit mix for 6-8 biscuits.
¾ cup cold water (OR-use the amount of water called for in the directions on the biscuit mix)
½ cup sharp cheddar cheese, grated
- Preheat oven to 400º F and lightly grease/spray an approx. 8x10 baking dish
- Whisk together flour, milk, pepper, spices, and broth granules. Set aside.
- Heat butter in large skillet over medium heat and sauté onions until almost clear. Add garlic for a few minutes, then add all vegetables. Sauté until just softened.
- Then, add in cubed vege chicken, and stir in the flour/milk mixture. Bring to a boil and cook until sauce thickens, about 3-5 minutes. Transfer vege mix into bottom of casserole dish.
- For topping, stir together biscuit mix, cold water and cheddar cheese until dough comes together.
- Drop spoonfuls of biscuit mix on top of vegetable mixture in baking dish until the top of casserole dish is almost all covered. COVER with aluminum foil.
- Bake 20 minutes, then uncover and bake another 5-10 minutes or until biscuits are golden brown on top. (May take longer depending on the amount of water used.)
- Serve hot!
4 cups peeled and diced butternut squash
1 tablespoon + 1 teaspoon Pure Olive Oil, divided
1 teaspoon Salt, divided
1 teaspoon Ground Black Pepper, divided
5 ounces Dried Cranberries
4 cups water, divided
10 ounces Original Couscous
2/3 cup Sliced Almonds, toasted
1/3 cup diced celery
Zest of 1 lemon
4 tablespoons lemon juice (about 2 lemons)
- Preheat oven to 400°.
- In a medium bowl, toss butternut squash with 1 teaspoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Place on baking pan. Bake for 15 minutes or until tender.
- In a small bowl, rehydrate the dried cranberries by combining with 2 cups hot water. Soak for one minute. Drain.
- In a medium sauce pan, bring 2 cups water, 1/2 teaspoon salt and 1 tablespoon olive oil to a boil. Stir in couscous and cover, remove from heat, let stand 5 minutes. Remove cover, fluff and allow to cool for 10 minutes.
- In a large bowl, combine the couscous, butternut squash, cranberries and remaining ingredients. Serve at room temperature.
3 Cups Cashews
3/4 Cups Almond Milk (can use soy milk too)
1 Cup Agave Syrup
2 Ounces of Cacao Powder (I use about 2-3 tablespoons)
1/4 Cup Vanilla Extract
1/4 Teaspoon Salt
3 Tablespoons Lecithin
1 1/4 Cups Coconut Butter (you can use about 1/2 to 3/4 Cup Coconut Oil)
1 Pre-made Pie Crust
1. Blend all ingredients (except Lecithin and Coconut Oil/Butter) until smooth and creamy.
2. Blend in the Lecithin and Coconut Oil/Butter until fully mixed in with the recipe.
3. Once all ingredients are well blended and mixed, pour cheesecake filling into pie crust.
4. Place cheesecake in freezer for at least two hours
1 c nuts, chopped
1 c cracker crumbs
1 lb Tofu, blended
1 pkg Lipton Onion Soup mix
Blend well. Form into 1” balls. Bake at 375 for about 30 minutes turning two to three times.
- 1 Tbsp oil
- 1/4 cup onion, minced
- 2 Tbsp garlic, minced
- 2 teaspoons ginger, minced
- 1 1/3 cups vegetable broth
- 1/4 cup Braggs Liquid Aminos or low sodium soy sauce
- 1/3 cup sugar
- 2 Tbsp lemon juice
- dash cayenne pepper, or to taste
- 2 Tbsp water
- 2 Tbsp cornstarch
- 1 Package (14 oz) water-packed tofu, firm or extra-firm
- 3/4 cup cornstarch oil, as needed for frying
- Heat oil in a medium skillet over medium heat
- Add onion, garlic, and ginger; cook about 4 minutes, until onions are softened.
- Add vegetable broth, soy sauce, sugar, lemon juice, and cayenne pepper; bring to a boil.
- Mix water with cornstarch in a small bowl; add to boiling sauce. Cook until thickened.
- Drain excess water from tofu
- Cut tofu into 1/2 inch cubes and toss with the cornstarch until completely coated.
- Cover bottom of skillet with a generous layer of oil over medium hat
- Add tofu to skillet; fry until browned. Turn tofu and brown the other side. Remove from pan.
- Add broccoli (desired amount) to hot pan with a couple of tablespoons of water; cook until crisp-tender
- Add tofu and sauce back to pan; mix well before serving
Howard,S.F. (2014). Give Them Something Better. Ridzo Books, LLC.
- 2 Tbsp oil
- 1 onion, diced
- 1 pkg. (12 oz) Baby Bella mushroom caps, diced
- 3 Tbsp Beef-style seasoning
- 2 teaspoons garlic, minced
- 1 teaspoon salt
- 1 can (15 oz) red beans, rinsed and drained
- 1/4 cup Bragg's Liquid Aminos or low sodium soy sauce
- 1/3 cup nutritional yeast flakes
- 3 Tbsp chia see or ground flax
- 2 cups vital wheat gluten
- 1/2 cup whole-wheat flour
- 2 cups water
- 2 Tbsp Beef-like seasoning
- 2 Tbsp dried onion
- 2 Tbsp nutritional yeast flakes
- 1 1/2 tablespoons parsley dried
- 1 teaspoon celery seed, ground
- 1/2 teaspoon cane juice crystals
- 6-8 red potatoes, quartered
- 1 cup baby carrots
- 4 stalks celery, cut in large pieces
- 2-3 onion, roughly chopped
- Heat oil in a medium skillet; add onion and mushrooms. Cook until onions become translucent and mushrooms begin giving off liquid and turn dark.
- Add beef-style seasoning, garlic, and salt and cook for one more minute.
- Place cooked onion and mushroom mixture into a food processor and pulse briefly to chop.
- Add red beans, nutritional yeast, Bragg's, and chia seeds. Pulse again several times to chop and combine all ingredients.
- Add gluten flour and process until a dough ball forms.
- Shape dough into a roast that will fit into your slow cooker. Roll roast in flour to coat.
- Heat 1 Tbsp of oil in medium skillet. Place roast in hot skillet and cook until browned. Turn roast and brown all the sides
- Mix together broth ingredients and bring to a boil.
- Place the roast in the slow cooker and place the vegetables around and on top of the roast. Add boiling broth and cook on high for 4-6 hours.
Howard, S.F. (2014). Give Them Something Better. Ridzo Books, LLC.
- 4 cups pineapple juice
- 2/3 cup cornstarch or arrowroot
- 1/2 cup lemon juice (fresh is best!)
- 1/2 cup honey
- 1 cup raspberries, fresh or frozen (optional)
- 1 pre-baked Easy Pie Crust
- 11 sheets graham crackers or 1 1/2 cups granola
- 3 Tbsp honey (eliminate if using granola)
- 2 Tbsp oil
- Whisk pineapple juice and cornstarch together in a medium saucepan to dissolve
- Add lemon juice and honey to pineapple mixture; bring to a boil over high heat, stirring constantly until well thickened. Remove from heat.
- Gently place berries n prepared crust; carefully pour warm lemon mixture over berries. Refrigerate until well set.
- Preheat over to 350 degrees F.
- Grind graham crackers or granola in a food processor until fine.
- Combine graham crackers, honey, and oil together in a small bow; mix well.
- Press mixture into a 9-inch pie plate.
- Bake 10-12 minutes, until edges just begin to brown.
Howard, S.F. (2014). Give Them Something Better. Ridzo Books, LLC.