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Showing posts from July, 2023

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High Protein Chickpea-Tofu Cheesecake-- 3 Ways

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                                         Maybe you have seen the delicious dark chocolate vegan cheesecake whose major ingredients are chickpeas and firm tofu? I got to thinking that, hey, other vegan cheesecakes could have this same unusual foundation and be just as yummy (and high protein, for those who are looking for additional protein in their vegan diet). Here are recipes for three such cheesecakes:  1. Lemon Vanilla Chickpea-Tofu Cheesecake,  2. Maple-Pecan Chickpea-Tofu Cheesecake 3. Cherry or Strawberry Swirl Chickpea-Tofu Cheesecake  Scroll down to the recipes-- excited to see what you think!   1. ** L emon-Vanilla Chickpea-Tofu Cheesecake ** Lemon-Vanilla Cheesecake. Image generated by Firefly. ** Crust: ** - 1 ½ cups (150 g) graham cracker crumbs (or gluten-free cookie crumbs) - ¼ cup (60 mL) melted coconut oil - 2 tbsp (30 mL) maple syrup ** Fill...

Bumbleberry Corn Cake -- Vegan and Wheat-Free

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       Bumbleberry Corn Cake- Vegan  Wheat-free The bumbleberry harvest is on with a flourish in our backyard. The saskatoons, blueberries, and blackberries have all had some ripenings this week-- although the blackberries are just beginning and the saskatoons are wizening their way out of the scene. "A mixture of any berries you have on hand" is a great definition of the bumbleberry.  Diversity is delicious!  This is a soft corn cake, like a berry pudding crossed with a cake, more like. Eat it on a plate with a fork and a dollop of coconut yogurt, Mmmm. It has a sweet crunchy crust.  For brekky, lunch or tea! Make it in your toaster/counter oven in a square or round 8 x 8 cake pan. (Can also use a regular oven) INGREDIENTS: 1/4 cup of grapeseed oil  2    cups of bumbleberries (a mix of your on-hand berries) 1/2 cup of cane sugar 1    lemon-- just the zest (the outer skin, not the white part, if possible-- shave it...

Mixed Berry Galette Baked in a Counter-Top Oven

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Mixed Berry Galette- Saskatoon-Blueberry-Strawberry Indulge in the exquisite simplicity of this delectable rustic galette – a tantalizing, topless pie adorned with a coconut oil-infused short crust. Crafting this culinary masterpiece is a breeze, offering a sumptuous blend of a rich, flaky crust and the vibrant flavors of seasonal berries. (Frozen berries work well too!) As the prospect of a bountiful berry harvest looms, I've taken inspiration to elevate this galette to new heights. While some chefs opt for precision with tidy ovals, my version embraces a charmingly shaggy and seemingly disproportionate allure – the epitome of rustic charm. Explore the genesis of this creation through glimpses of our thriving berry bushes nestled at the bottom of this recipe. Swift and efficient, this recipe leverages the prowess of a food processor for a quick dough preparation. A compact countertop oven, equipped with a repertoire of settings, plays its part with finesse – the "Pastry Sett...