Whizzers

Okay, I know its been awhile since I've posted..sorry about that!! But I had to get on and talk about these. Whizzers, ever heard of them? Well, they're VEGAN MnM's!!!!! You will love these! They're totally delicious and have a really pretty, almost pebble like look. We go out ours off of veganstore.com (pangea) but they can also be purchased at allergygrocer.com. A must have for vegan chocolate lovers!!!

http://www.veganstore.com/402.html

http://www.allergygrocery.com/Merchant2/merchant.mvc?Screen=PROD&Product_Code=1618&Category_Code=Chocolate_Candy&Product_Count=3

Vegan Donuts

Hey!

Today we made....drum roll please.......VEGAN DONUTS!!! They were chocolate and we dipped them in home-made glaze and organic sprinkles (all natural color, made in Germany).Yum!Really good for my first go at these,  although the outside was a little crispy, .....any suggestion on how to fix this???? Was our oil too hot, or not hot enough? Has this happened to you? 

Anyway,  crispy or not, the donuts tasted awesome!! The inside was perfectly cooked, very cake-like and good, and the glaze and sprinkles really rounded them off well.

Agave tropical cut-out cookies!

Hey!

For any of those with little sibs, or who just have a sweet tooth for chewie banana flavored cookies, this is the right recipe for you!! It's easy, it's delicious, it has no refined sugar, and its a great chance to use all your favorite cookie cutters!

Ingredients
2c all purpose flour
1/4t salt
1/4t baking powder
1/4c virgin coconut oil

¾ cup agave syrup
1 banana
1t vanilla
Instructions
whisk together the flour, salt and baking powder and set aside. In a seperate bowl,cream together the agave and coconut oil, add the banana, and vanilla and mix well. Should look pretty smooth so make sure the banana is blended in well. Slowly add the flour mixture and mix until it is well blended.Wrap and chill at approx. 2 hours before baking.Dough should be pretty stiff.
Preheat oven to 375(f). Roll out on a floured board and cut out shapes. Place shapes on parchment lined (or lightly oiled) cookie sheet and bake for 8 minutes. Don't let the cookies brown.Cool on racks.

Don't be afraid to use some of your favorite vegan frosting and some sprinkles, but trust me, plain is great! I used really small cookie cutters and this recipe made close to 40 cookies. These are best the first day...so invite all your friends to enjoy!

Cheese-less cheesecake

Hey!

Finnaly, a real vegan treat! This cheescake is 5 stars hands down! Okay, okay, I used a vegan graham cracker crust, but I'm in 8th grade! I have schoolwork!! Here's the recipe:

Two 8 oz containers vegan cream cheese (I use Tofutti Cream Cheese)(16 oz total)

1 cup unrefined sugar

2 teaspoon vanilla

3-5 tablespoon lemon juice (to taste)

2 tablespoon arrowroot powder

vegan graham cracker crust (I used Arrowhead Mills)

1/2-3/4 lb. fresh strawberries, cut in half lengthwise

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Preheat oven to 350 degrees F. Combine cream cheese, sugar, and vanilla in a food processor or blender. Add lemon juice one tablespoon at a time, stopping and tasting in between, to taste (I find this to be about 4 Tbsp, but I grow some sweet lemons...). Finally, add the arrowroot powder. Pour into the crust and bake for 45 minutes, or until the cheesecake is completely puffy (it will deflate when it cools, but oh well). Let cool, and once room temperature or below, arrange the strawberries on top. Refrigerate some more until you want to eat it, which is probably now Serves: 8-10

This cheesecake is amazing, serve it to anyone and everyone you know!

Adapted from vegweb.com. Next time I'm going make half chocolate and that make it marble, mmmmm, stay tuned!!

Delicious way to start your day!

Morning!

Okay, okay, so I don't only make treatz, this morning I cooked up a batch of vegan French toast served with organic grapes and a drizzle of Agave syrup, yum! Taste test is 10/10!

RECIPE

2 medium bananas
2/3 cup soymilk
2 tablespoons maple syrup
1/8 teaspoon ground cinnamon

2 tablespoons arrowroot powder

4 slices bread, I used French Meadow organic flax and sunflower seed bread.
Blend bananas, soymilk, maple syrup, cinnamon, and arrowroot powder until smooth.
Pour into a flat, shallow dish and soak bread slices 1 minute on each side.
Transfer carefully to a skillet, which has been oiled. Cook first side until lightly browned and crispish, about 3 minutes, then turn and cook second side until browned. We kept our griddle on 375, 400.
Serve with fresh fruit, fruit preserves, or maple syrup.

I doubled the recipe and got enough batter for you and all your teen vegan (or non vegan) friends for a brunch on the weekend. Get creative, serve with powdered sugar, cashew whip cream, maple syrup or agave syrup, and strawberries!

Bon appitiet

Adapted from Food for Life, by Neal Barnard, M.D.