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Posts tagged desert
Surviving the Desert
Dec 20th
Get your FREE 7-day Vegetarian Meal Plan from: www.KardenasKitchen.com Plus, you’ll discover the 10 foods NOT to eat on a weight loss diet. Today we are out hiking in the Joshua Tree area where I was born. We really love it out here. There was a fire that came through here a few years ago, but the desert has started to regenerate and there is live coming back. I grew up here and as a matter of fact, this is my backyard. We have a house is down in the valley and this is a wonderful place to come back to and enjoy. We just got back from our hike and we got a great workout in too! I’m going to show you a quick breakfast that I make all the time. I’m using all of the ingredients that I use in the Easy Veggie Meal Plans. We’re going to start out with almonds, protein powder and fruit. I have soaked almonds (you can watch my other videos to see how to do this) and can now drain them so they are ready to go. I have a protein mix that I prepared earlier and brought along with me. I use rice protein powder, a green super food powder with a little bit of strawberry kiwi flavor, some cinnamon, pecans and cacao nibs. You can also add some nutmeg and even pumpkin spice for a really great flavor which you can use in smoothies or protein treats too. Add the protein powder mix in with the almonds. Next, add banana and apple slices. Since its for 2 people, I am using a whole banana and apple, but if it would be just for me, then I would only use about a half. You can use any kind of fruit …
A Deli Style Vegan Cheesecake
Feb 26th
Have you always had a weakness for cheesecake, but are afraid you’d have to say goodbye to it forever?Lucky for us here are plenty of amazing vegan cheesecake recipes that give is what we’re craving. This recipe in particular is quite nice and I make it more often than I should.
Deli Style Vegan Cheesecake
INGREDIENTS
1 1/4 cups water
2/3 cup maple syrup
1/2 cup brown rice syrup
1/2 cup raw cashew pieces
1/4 cup fresh squeezed lemon juice
4 T agar flakes
3 T arrowroot or cornstarch
1 T vanilla extract
1 t salt
1 lb / 450 g tofu, drained and crumbled (firm, regular is recommended, but others work just as well in my experience)
1 prepared cheesecake crust
METHOD
Preheat your oven to 350F/180C. Place all of the ingredients, except the tofu, in a blender or food processor and mix until smooth and creamy. Pour half of the mixture into a bowl and set it aside.
Gradually add half of the crumbled tofu to the mixture in the food processor, and blend once again until completely smooth. Pour the mixture carefully and evenly into a prepared crust. Do the same again with the remaining tofu and reserved mixture. Smooth out the top with a rubber spatula.
Bake for 1 hour, cool at room temperature, and then chill at least four hours before serving. The top will crack while cooling, just like ‘real’ cheesecake.
NOTES
This recipe was recently posted and is the best i’ve tried. I believe it came from ‘The Uncheese Cookbook’ by Joanne Stepaniak. I keep meaning to buy it one of these days.
Serving suggestions: Top with fresh berries, peach slices, or a fresh compote.
Substitutions: In place of flaked agar – 2 t powdered agar. In place of brown rice syrup – barley malt syrup, or dark corn syrup.
Recipe by Ashley/Medellia12 via veganfood.net
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