One of my very favorite things vegan treats to make is vegan cheesecake! There are so many different possible flavor combinations. This one came out really food. Especially for fall or a holiday dinner. It is super dense, reminiscent of that really rich New York Style cheesecake. The batter is made mostly of sweet potato, cashew, and coconut oil, while the crust is just dates and walnuts. The sweet-tart pomegranate sauce is the perfect complement to this earthy sweet potato cheesecake.
If you’ve got an abundance of zucchini or summer squash at the end of the summer (lucky you) this is an easy and delicious way to sneak it into something sweet! The olive oil baked in ensures it stays super moist. You can toast up a slice for breakfast, dessert, or a snack during the day. It’s great warm with peanut butter or topped with a scoop of ice cream…or both! Continue reading
I’ve been making lots of galettes this summer. I love them because they’re easy to make, easily customized (both the dough and the filling) and they always come out great! Plus they are super rustic, which means if it ends up kinda messy that’s okay! Great! This galette features two of my favorite summertime flavors, peaches and sweet corn, which pair surprisingly well. In the pictures I topped it with a homemade sweet corn ice cream too! Oh, it was so good! Strawberries would also make a lovely pairing with this sweet corn crust, or maybe just strawberry ice cream on top. In the crust, I used freeze-dried corn, which can be found at all the Whole Foods Markets I’ve been to, but it can also be ordered online. Here’s a link to order it online. Perhaps you can look forward to seeing some savory ones on the blog too, I’m thinking cashew cream with potatoes and rosemary or maybe some broccoli.
I know, it’s not the traditional time of year for pumpkin, but this Creamy Pumpkin Praline Pie with a Pecan Crust is light enough to serve in the summer, yet still decadent enough for a Thanksgiving dessert. So basically it’s delicious anytime.
Raspberry and chocolate is such a luscious flavor combination, this cheesecake is creamy, decadent, and uses whole foods and no cane sugar at all. It’s simple and easy but requires at least 8 hours of waiting around. But trust me, this is totally worth the wait!
Growing up in Georgia, and spending so much time in Florida, I never realized how regional of a dish Key Lime Pie actually is. Since moving to California, I have not seen it on a menu even once, and both key limes and key lime juice can be hard to find out here. I went to at least 5 different grocery stores before finding one bag of almost juiceless key limes. I then proceeded to juice each tiny one by hand, but it was worth it all in the end! This key lime pie is so luscious and creamy that nobody would ever guess it’s made mostly out of nuts and avocado! No eggs, cream, or gelatin in this recipe! I also chose to leave out cane sugar, and simply sweetened the pie with agave and dates. Despite how (relatively) healthy this key lime pie is, it tastes just as decadent and delightfully zesty as its traditional southern counterpart, with macadamia and coconut in the crust just to add to the tropical flavor.