Somebody make these with purple sweet potatoes and send me some pics plz?
I’m so happy December is here, y’all. It’s inspired me to start cooking again! First thing, Pomegranate Pistachio Cheesecake 😊
2016 has been a doozy of a year and it’s finally coming to an end…but it’s ultimately left me feeling contemplative. I’ve been thinking even more about human nature and our sheer existence. Why are we here? What is our higher purpose on this planet? Do we even have one? Why do we seem to be okay with destroying our precious Earth? I get discouraged because I want so badly to help facilitate big changes here on this planet, but sometimes I feel so lost it’s like I don’t even know where to start. I dream of a world where all of us as humans can empathize with the suffering of others, and in reaction, attempt to relieve that suffering. I like to think of my veganism as a simple and easy form of everyday peaceful protest against the violence and oppression on this planet. So that’s a pretty cool thing, the fact that with every meal we have the opportunity to stand in opposition to all this violence we see going on today. Obviously, it’s not going to solve all of our problems…but hey, it’s a start!
So anyways, I’m praying for all of us Earthlings today. I pray for peace, love, compassion, awareness, and forgiveness. I’m sending out so much love to you all and remembering that together we can be a powerfully changing force for peace.
So moving along to the food… here’s my recipe for a vegan Pomegranate Pistachio Cheesecake. I hope you get to share these upcoming holidays with people you love. If you do, go ahead and share this cheesecake with them too! It’s smooth, creamy, light, tart and sweet. The pistachio crust is crumbly, nutty and crunchy. You will need to plan ahead in order to soak the cashews overnight. You’re also going to need a high-quality food processor or blender to get the right creamy consistency for the filling. If you don’t have a springform pan, any similar size cake pan should work fine.
Happy December! Enjoy the cheesecake!
These noodles are probably my favorite noodles ever. They’re super quick and easy to make and soak up the sauce so well. For this recipe, you’ll need wide flat rice noodles. Probably the easiest to find in your local supermarket would be these by Taste of Thai, but my favorite ones are the Pad See Ew noodles from Nona Lim. These are fresh rice noodles that come in a bag in Th refrigerated section of the grocery store, usually near the tofu. They have the perfect consistency and take only 30 seconds in boiling water to cook. The one’s from Taste of Thai are dried in a box, and take a little longer to cook, so read the directions on the package of noodles and allow yourself a little more time if using the dried, boxed kind. Definitely check out your local Asian market if there’s one around you though, you can probably to find some really good noodles there, and probably at a fraction of the price. Use any of your favorite veggies, it doesn’t have to be brussels sprouts and mushrooms, just use about 4 cups total of whatever veggies you want, cut into bite size pieces. Add some baked Gardein Mandarin Chicken (or equivalent) at the very end in addition to the veggies if you want to really bulk up the meal and make it super filling.
*Note: If you want to make this gluten-free, just use tamari instead of soy sauce.
I have been experimenting for a long time trying to make a really firm, dense, yet still creamy vegan plain “New York Style” cheesecake. This is the closest I’ve gotten, but you can still taste the delicate flavor of Japanese sweet potato (totally a good thing just not what I was originally after). This cheesecake is honestly awesome just on its own, it is decadent yet firm, without being too heavy, it’s creamy and it’s velvety. You could eat it plain or put any kind of sauce you want on top, really. But the blood orange sauce just tastes so good with the earthy sweetness of Japanese sweet potato.
It starts with fresh-squeezed blood orange juice and cooks down into a sweet and zesty fresh dessert sauce. I originally made this to top a Japanese Sweet Potato Cheesecake, it would be amazing on top of pancakes or waffles in the morning…just saying.
One of my mother’s go-to holiday recipes is Cranberry Pie, which is really simple and delicious. She loves to make it because it’s so easy, and everybody loves it because it’s perfectly sweet and tart, but also super light and airy; perfect for after a big holiday meal. Even people who say they don’t like cranberry sauce love her pie. I’ve taken all the elements of her’s, but used lots of whole-food ingredients, like dates, cashews, walnuts, and coconut. I like to make my own cranberry sauce, but if you’d like to save on time, the whole-berry cranberry sauce from a can or carton works just fine.
I love homemade cranberry sauce around the holidays. This one is perfect for Thanksgiving, and should pair with any other dishes you’ll be making. The next day, put it on a roll with the rest of your leftovers! I like to get a little creative with the traditional flavors just to make it a bit more complex. You can enjoy this warm or make it a day or two in advance, because it’s great cold too.
*Side note: I also use this cranberry sauce to make my Cranberry Coconut Cream Pie, so make a double batch ahead of time and you will have both a side dish with dinner and you can make a fantastic creamy and healthy dessert!
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.
I call this plant based taco meat, but it’s not only for tacos! You can put it in burritos, on salads, on nachos, or wherever else you’d like! This is really easy to make and only takes a few minutes, but is super tasty and has a great texture! I hope you like it!