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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...
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Simple Warm-Up Taco Casserole

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  This will likely seem so simple as to be silly-- but the fact is that sometimes we all have brain freeze (under stress, sick, tired, etc.) and it is nice to have a recipe that does not require a bunch of A to Z ingredients and steps, that you can just take leftovers from yesterday-s dinner, open a can or two, and pop the recipe into a small oven (or a big one). That is the way with this yummy Mexican quickie casserole. INGREDIENTS: 2 cups cooked quinoa or rice 1 can (1.5 - 2 cups) black beans (or other beans on hand) 1 - 15oz. can (or 2 cups) tomatoes 1-2 tablespoons Taco herbs and spices .5 (1 half) cup of frozen corn niblets up to .5  (1 half) cup of any or all the following: sliced olives, chilies, fresh pepper, diced onion and or minced garlic 1 cup salsa (optional) corn chips or taco bowls sour cream (vegan or natural) (optional) lime slices (optional) cheese shreds (optional) METHOD: Line an 8 inch x 8-inch cake pan with parchment Layer rice or quinoa, then a layer of ...
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Fresh V8-ish Juice (Vegan, Gluten-Free)

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If you ever wondered how to use all that arugula to best effect: Put the following through your Juicer or Blend Up In Your Blender: *Small Basket of Grape or Cherry Tomatoes (very ripe) *6 Stalks Celery , cut in 1/4s *4 Carrots *Handful of Spinach *1/3 Bunch of Cilantro *Handful of Arugula *2 Cloves Garlic *2 Lemons , peeled and seeded If using a Nut Mylk/Juice Bag to strain the juice, do that into a large pitcher. Pour Juice back into Blender.   ADD: *1 T. Olive Oil *1 T. Raw Honey * Celtic Sea Salt and freshly ground Black Pepper to taste Blend until slightly emulsified (20 seconds). Pour into glasses and add a grating of Pepper (to taste) -Recipe and Demo by Cynthia
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Mexican Vegetable Stew Recipe (gluten-free, dairy-free, egg-free)

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Mexican Vegetable Stew-- mucho gusto! In 4-Quart Pot: *2 C. Water *4 cubes Organic Vegetable Bouillon *2 Onions, sliced *1 red Bell Pepper,chopped *4 red Potatoes, sliced *1 small Zucchini, diced *2 C. cooked Pinto Beans *2 T. Lime or Lemon Juice *1 tsp. Cumin *1 clove Garlic, minced *1 tsp. Oregano *1/2 tsp. Chipolte *1/2 C. Cilantro, chopped *Seasonings of Choice BRING TO BOIL: Turn down heat to simmer 10 minutes OPTIONAL: 1 can diced Tomatoes
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