Ingredients:
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Crust
Dates, walnuts, salt
Pie filling:
Coconut oil, cashews, agave syrup,
Topping:
Wild Blueberries Frozen
Tofu vanilla ice cream
Supplies: mixing bowl, blender, muffin tin
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Directions: Grease the muffin tin with coconut oil and leave it aside. Using a blender or in my case, a coffee grinder, grind your cashews and set them aside. Grind your walnuts for the crust and you may have to separate the pieces that do not grind automatically. Pulse the dates after you have ground up the nuts because the dates will be sticky. In a bowl, mix together the dates and walnuts. Smush them into the bottom of each cup of the tin. Then in another bowl mix together the cashew nut and coconut oil, agave syrup, and pour into the tin. Add dollops of wild blueberry. Freeze 2-4hours. Remove using a butterknife. It is really easy to remove the cheesecakes. See More​
Wild blueberry vegan cheesecake
Peanut butter pie
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Crust
Graham Crackers,
Earth Balance Vegan Butter
Filling:
Coconut Whip Frozen, Natural peanut butter
Grenache topping: Carob powder, agave, Vanilla flavored light corn syrup, and almond milk Half n half. Crushed peanuts
Supplies: Mortar and pestle or food processor, mixing bowl, hand-held mixer, freezer
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Directions: Remove coconut whip from freezer. Turn oven on to 300 degrees. Crush one 1.5 packages of graham crackers to a fine crumble. Melt vegan butter 2/3 a cup. mix. Apply to uncreased pie tin. Crush to firm pie shape with the bottom of a small glass. Cook for 15 minutes and allow to cool. Move on to filling preparation.
Take frozen coconut whip and mix with 1 cup of peanut butter using hand held mixer. Spread evenly across pie crust.
Mix 1.5 cups of carob powder with a 1/4 cup of lite vanilla corn syrup. Add two tablespoons of peanut butter and a half a cup of almond half and half. Crush a hand full of peanuts. Spread the ganache over the peanut pie. Sprinkle the pie with peanuts either in the center or all over the pie. Freeze. Keep frozen until serving.
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Vegan MOLE with rice
Ingredients: Doña Maria Mole mix, one onion, three cloves of garlic, olive oil, garden vegan imitation chicken strips. Vegetable broth, raisins, salt, chile powder, jalapeños, brown rice.
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Mole recipe: Heat olive oil in cast iron pan. Mince onion and garlic. Sauté. Add mole mix and break up the clumps while stirring . Turn off heat. Add broth and slowly turn up heat
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