Lemon Pound Cake With Blueberry Sauce & Coconut Whip Cream

Sometimes it's hard to give up certain foods when you go plant based/vegan.  But not this one....Pound Cake. I come across recipes that included  luscious, thick pound cake. Not anymore. This is a healthier version!

Lemon Pound Cake With Blueberry Sauce & Coconut Whip Cream

Cake
2 c. white cake flour
4 tsp. baking powder
1 tsp. extra fine sea salt
1 16 oz package soft silken tofu
1/2 c. pure maple syrup
1 1/4 tsp. pure lemon extract
1/2 tsp. vanilla

Sauce
2 c. fresh/frozen blueberries
1/3 c. turbinado sugar
3 TBSP. lemon juice
2 tsp. corn starch or arrowroot

Coconut Whip Cream
1 13.66-oz. can unsweetened full fat coconut milk (let sit in refrigerator overnight to seperate)
1/3 c. powdered sugar
1/8 tsp. pure lemon extract

Preheat oven to 350 degrees. Lightly spray a bread/loaf pan with non-stick cooking spray.

For the Cake:
-Sift all the dry ingredients in a large bowl.
-In a blender add the tofu, maple syrup, lemon & vanilla extract. Blend until smooth.
-Add the wet ingredients to the dry ingredients. Stir until combined
-Pour into the prepared pan. Bake for 35 minutes or until toothpick comes out clean.
-Remove from oven and let cool.

For the Sauce:
-In a medium saucepan, add the blueberries and sugar. Stirring and smashing berries, bring to a simmer until juices are releasing.
-In a small bowl whisk together lemon juice and cornstarch. Add to the saucepan and stir until thicken.
-Turn off heat. If too thick, can stir in a little water.

For the Coconut Whip Cream:
-Put a medium size bowl and your mixer beaters in the freezer for 10 minutes to get good and cold.
-Remove bowl and beaters from freezer.
-Remove can from refrigerator. Avoid shaking it.
-Carefully open the lid and remove all the thick coconut solids and put in the bowl you had in the freezer, without getting any of the coconut water mixed in. Little scoops at a time. Save or dump the coconut water.
-Beat the coconut solids on medium speed for 30 seconds.
-Add powder sugar and beat for a minute.
-Add lemon extract and beat on low until incorporated and somewhat fluffy. It will be thick.
-Store in a container in the refrigerator.

Cut yourself a nice thick piece of cake and pour it with blueberry sauce and top with coconut cream!

Jackfruit & Strawberry Banana Smoothie

Another smoothie recipe with sweet frozen jackfruit! No sweetener needed!

Jackfruit & Strawberry Banana Smoothie

1 c. coconut water
3 frozen jackfruit chunks
1 cut up frozen banana
5 strawberries, washed & stemmed
1 kale leaf, washed & stemmed

Put all in a blender. Blend until smooth!

Jackfruit Mint Smoothie

Frozen jackfruit? Yes...I came across this in a Asian store along with the canned jackfruit. It's suppose to be sweet so I decided to try it in a smoothie! It's pretty refreshing!!

Jackfruit Mint Smoothie

3 frozen jackfruit chunks
3/4 c. canned lite coconut milk
1/2 c. pineapple juice
5 mint leafs
1 tsp. fresh grated ginger

-Blend all together until smooth!
Enjoy!

BBQ Jackfruit! (What's Jackfruit?)

Jackfruit

Noun

A fast-growing tropical Asian tree (Artocarpus heterophyllus) of the mulberry family. The very large edible fruit of this tree, resembling a breadfruit and important as food in the tropics. Wikipedia - Jackfruit I use jackfruit in different ways. This recipe I had made last year. It was so good I made it again for Memorial weekend! May do the same for the Fourth of July! It really resembles shredded pork or beef. Even meat eaters like this recipe! That's the best thing a vegan can here! BBQ Jackfruit 1 can Jackfruit in water  1 garlic clove, minced 1/2 - 1 c. favorite bbq sauce (I like my home made recipe) water mustard favorite buns -Drain the jackfruit and soak in a bowl in water for 10 minutes. (I know it comes in water but I like to get it cleaned out well) -Drain the jackfruit again and squeeze out all water. -In a non-stick skillet, add a thin layer of water and add garlic and jackfruit. -Cook on medium heat and toss for about 5 minutes until water is evaporated. ---Ok...one of two things you can do at this step.... 1. Transfer jackfruit in crock pot on low for 1 to 1 1/4 hrs. May need to add a little more bbq sauce and a little water if starts to dry too much. You can start to shred the jackfruit after 1 hr. OR 2. Transfer jackfruit in a saucepan and simmer on low for 1/2 hr. May need to add a little more bbq sauce and a little water if starts to dry too much. You can start to shred the jackfruit after 1/2 hr.   TIP:(Don't over do it with bbq sauce. It may mush up.) Serve on your favorite buns!

You Can Still Grill When You Are Plant Based/Vegan!

You can still grill when you go plant based/vegan! My dinner...marinated portabella mushrooms marinated in Island Soyaki sauce, corn on the cob (no oils or butters needed), mini red and gold potatoes and my left over red beans & rice lemony veggie dish served cold!

Red Beans & Rice Lemony Veggie Dish

You can either eat this dish hot or even cold. Either way, it's very refreshing and light!

Red Beans & Rice Lemon Veggie Dish

1/2 large onion, diced
7 white mushrooms, stemmed, cleaned & sliced (can use more if like)
1/2 red bell pepper, seeded and diced
3 c. curly kale, stemmed & chopped
1 16-oz can red beans, drained & rinsed
1 c. cooked brown rice (can use more rice if desired)
Zest of 1 lemon

-In a non-stick skillet, saute the onions and mushrooms on medium heat for 5 minutes stirring periodically. Mushrooms will release their juices.
-Add the red bell pepper, kale, and beans. Cover and turn heat to low for another 5 minutes. If the veggies are starting to stick a tad, add a little water.
-Turn off heat. Uncover.... add rice & lemon zest. Stir to coat.

Enjoy!

Homemade cupcakes for graduation party!

Homemade vegan chocolate chocolate-chip cupcakes for my daughters graduation party! Ganache topping and coconut pecan! 

Mock Tuna Avocado Yumwich

Made this "Yumwich" for lunch and if I had enough for 2...they would have been gone & I would have been stuffed.  But that would defeat my purpose of eating lighter and exercising!  The base is made with chickpeas! Hmmm

Mock Tuna Avocado Yumwich

1  16 oz can chickpeas drained & rinsed
1 celery stalk...minced
1 carrot...peeled and shredded
1/2 red bell pepper..seeded and diced
1 TBSP Dijon mustard (I love stone ground)
1 TBSP. water
1/4 tsp. garlic powder
1/4 tsp. onion powder
Vegan English muffins
1/2 avocado, seeded, sliced & scooped
sliced tomato
 3-5 fresh sweet basil leafs

-Place the chickpeas in a food processor, or can mash by hand. Grind until it's flaky.
-In a large bowl, add the chickpeas and the rest of the ingredients down to the onion powder. Combine well.
-Toast the English muffin in the toaster.
-Top English muffin with the Mock salad, avocado, tomato and basil
-If you like, spread the other half of the English muffin with Dijon mustard.

Top put together & gobble it up!

Hawaiian Skillet Pineanana Quinoa Breakfast Plate

Pineanana....short for Pineapple & Banana!

Since I started working out again, I have been trying to keep my meals light. Plus, since I started making more recipes to put on the blog and my Facebook page...I have put on a few extra pounds. (darn dryer shrinking my clothes). The recipes are so good, I have to eat it ALL. Not really...but close. Here's a nice little breakfast I just threw together.

Hawaiian Skillet Pineanana Quinoa Breakfast Plate

1 semi-ripe banana, peeled, cut half then cut lengthwise
1  1/2"-1" freshly sliced cored pineapple
1/4 c. roasted coconut flakes (how to roast on stove top below)
1/4-1/2 c. cooked quinoa...depending how hungry you are!
freshly grated ginger

-In a non-stick skillet on medium heat, put the pineapple in the middle with the bananas around the pineapple.
-Cook for 5 minutes flipping the pineapple and bananas. Pineapple will release some juice  Remove pineapple and banana from skillet and onto your plate.
-Put the quinoa in the middle of the pineapple.
-Sprinkle with coconut and fresh ginger.

Enjoy!

To roast the coconut flakes, throw into the same skillet and gently toss for a minute until very lightly roasted. Remove from skillet.

Best Fiber Foods Article

http://healthyeating.sfgate.com/fiber-foods-vegetarians-8591.html

Sweet Potato Pie Smoothie

Sweet Potato Pie Smoothie

1 cut up frozen banana
1/2 c. sweet potato..peeled, cooked, smashed & cooled
1 c. almond milk
1/4 c. old fashion oats
1 TBSP pure maple syrup
2 tsp. pure vanilla extract
1/2 tsp. cinnamon
1/8 tsp. nutmeg

Put all ingredients in a blender and run until smooth!
Enjoy!

Snickerdoodle Blonde Bean Brownies

Love snickerdoodle cookies...or I did before I converted. So I decided to make snickerdoodle brownies instead of cookies. Couple attempts and this is my recipe.

Snickerdoodle Blonde Bean Brownies

1 15 oz can butter beans, reserving 3 TBSP juice, drained and rinsed
2 tsp. pure vanilla extract
2 TBSP. pure maple syrup
1/2 tsp. extra fine sea salt
1 c. brown rice flour
1/4 c. turbinado sugar (or brown sugar)
1 1/2 tsp. baking powder
1 TBSP. cinnamon
1/2 tsp. nutmeg
1/4 c. almond milk
3 TBSP. reserved bean juice

Preheat oven to 350 degrees. Lightly spray a 6" x 10" baking pan or a brownie pan with non-stick cooking spray.

-In a food processor combine the beans, vanilla, maple syrup, and salt until smooth.
-In a large bowl, whisk together the brown rice flour,sugar,  baking powder, cinnamon, and nutmeg.
-Add the bean mixture to the bowl along with the almond milk and bean juice.
-Combine well. If a little dry, can add almond milk a tablespoon at a time.
-Spread into prepared pan.
-Bake for 25-30 minutes until toothpick comes out clean.

Let cool, cut and gobble up!

Have you heard of Rip Esselstyn?

Stir-fry For Dinner!

What's for dinner? Stir-fry is always fast and easy. Brown rice or quinoa with any vegetables makes a great healthy meal! Tonight, I made mine with broccoli, carrots, celery, red bell pepper, topped with some fresh pineapple chunks! Be creative and throw in whatever veggies you want!

Lime Cupcakes With Cactus Pear Frosting

I was at my grocery store and I came across prickly cactus pear fruit. Hmmmm....I grabbed a few and stuck them in my cart. Came home and looked up what they were. Read some where they taste between bubblegum and watermelon. To me it taste like cactus juice! A beautiful red color inside. Ok...what can I make now? Lime cupcakes with cactus frosting.....a good combination!
Cactus pear is a excellent source of vitamin C,  magnesium, and fiber!

Lime Cupcakes With Pear Cactus Frosting

2-3 fresh limes, first washed, then grated, and juiced.

Dry ingredients
1 c. whole wheat pastry flour
1 c. unbleached white flour
1/2 c. turbinado sugar or brown sugar
1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 TBSP. grated lime skin (from above)
1/4 tsp. extra fine sea salt

Wet ingredients
1/2 c.+ 1 TBSP applesauce
1/4 c. soy milk or any non-dairy
1/4 c. lime juice (from above)
1 tsp. pure vanilla extract

Pear Cactus Frosting
1 c. powdered sugar
1 medium or large cactus pear
1 tsp. pure vanilla extract
good pinch of extra fine sea salt

Preheat oven to 400 degrees. Spray with non-stick cooking spray or use non-stick cupcake liners in a cupcake pan.

-In a large bowl, combine all the dry ingredients.
-In a smaller bowl, combine all the wet ingredients.
-Make a well in the center of the dry ingredients. Pour the wet ingredients into the dry. Gently fold together just until combined, not to over mix.
-Spoon batter into prepared cupcake pan. Bake for 15 - 20 minutes until toothpick comes out clean.
-Remove from oven and let cool for 5 minutes in pan and then remove cupcakes from pan and completely cool on wire rack.

In the meantime make the Cactus Pear Frosting

-Cut one cactus pear in half and scoop out the fruit into a fine mesh sieve with a bowl underneath.
-Gently press through the mesh sieve with the back of a spoon or use a spatula until you get 1 TBSP. of juice in the bowl. This may take a few minutes. Stir and gently press the fruit. Dispose the seeds and pulp.
-In a medium bowl, combine the 1 TBSP. of the cactus pear juice, powdered sugar, vanilla and salt. Stir until smooth and have a frosting consistency.
-Spread the cooled cupcakes with frosting and top with a little left over lime zest if desired!

Don't eat too many like we did!  May taste great with a Mojito too!

Getting More Lemon Juice For Your Buck

I saw on a cooking channel on Roku, if you cut a lemon length wise...you get more juice. 
Plus, I know rolling your lemon between the counter and your palm with some pressure will also loosen up the juice in the lemon.

Fruit Wrap with Blueberry Ginger Cream Sauce

I had bought 2 lbs of strawberries, peaches, and kiwi the other day. What a good way to use up some strawberries is to make a fruit wrap! I just wanted something light and easy. Plus I had some sauce left over from the Pineapple Almond Cake I had made. You can use any fruit you may have on hand! Have fun and experiment!

Fruit Wrap with Blueberry Ginger Sauce

Step 1..prepare your filling
1 flour tortilla...your favorite brand
2-4 strawberries, hulled & sliced
1 kiwi, skin removed & sliced
1/2 peach, pitted & sliced
1-2 TBSP Blueberry Ginger Sauce (made from the cream sauce below)

NOTE: If you don't want to make the cream sauce you can take powder sugar and non-dairy milk and mix together like a frosting, and then add the berries & ginger.

Step 2
Cream Sauce
1 container vegan cream cheese
1 TBSP pineapple juice
1 1/2 c. powder sugar or less if desired
3 drops of almond extract

-Blend all together with hand held blender until smooth.
-Store in a container in the refrigerator.


Step 3
Blueberry Ginger Sauce
2 TBSP. Cream Sauce1-2 TBSP fresh or frozen blueberries (can use another fruit if desired)1/2 - 1 tsp. freshly grated ginger..depends how gingery you like it-Mix all together smashing a few berries.



Step 4
-Spread  the prepared Blueberry Ginger Sauce on the tortilla
-Layer fruit across the tortilla

Wrap up and enjoy!

3 Ingredient Beer Bread

I was craving some carbs so I decided to make some beer bread. Good thing about this recipe....only 3 ingredients! This is something I don't make on a regular basis so I am enjoying every bite!

3 Ingredient Beer Bread

3 c. self rising flour
2 TBSP dry sweeter (I used turbinado sugar) optional
1 bottle of 12 oz. beer

Preheat oven to 350 degrees. Lightly spray a bread pan with non-stick cooking spray

-In a large bowl, whisk the flour and the sweetener.
-Pour in the beer and stir until combined.
-Dump in the prepared pan.
-Bake for 50 to 60 minutes or until toothpick comes out clean.

Slightly cool and enjoy!

Pineapple Almond Cake with Cream Sauce

What inspired me to make this recipe was someone on Facebook posted a recipe for a Elvis Presley Cake with cream cheese frosting. I changed it up some and came up with this recipe!

Pineapple Almond Cake with Cream Sauce

2 c. whole wheat pastry flour
1/2 c. turbinado sugar
1 1/2 tsp. baking soda
1/2 tsp. extra fine sea salt
1/2 c. unsweetened vanilla almond milk
1 15 oz can pineapple tidbits plus juice NOTE: reserve 1 TBSP for the Cream Sauce
1 tsp. pure vanilla extract
1/2 c. almonds, chopped or smashed with a rolling pin

Preheat oven to 350 degrees. Lightly spray a 8" x 11 1/2" cake pan or baking dish

-In a large bowl, whisk the flour, sugar, baking soda and salt.
-In a medium bowl, combine the almond milk, vanilla, and the can of pineapple with juice NOTE: reserve 1 TBSP for the Cream Sauce
-Pour the wet ingredients into the dry and combine.
-Stir in the almonds.
-Pour into prepared cake pan or baking dish
-Bake for 30-35 minutes or until toothpick comes out clean. Let cool.

Cream Sauce

1 container vegan cream cheese
1 TBSP pineapple juice
1 1/2 c. powder sugar or less if desired
3 drops of almond extract

-Blend all together with hand held blender until smooth.
-Store in a container in the refrigerator.

Cut yourself a piece of cake and top with sauce and top with almonds if desired!

Quinoa Southwest Casserole

Really no story behind this recipe. Just sounded really good!

Quinoa Southwestern Casserole

1 c. veggie broth
1 medium onion, diced
2 large carrots, peeled & diced
1 red bell pepper, seeded & diced
1 poblano pepper, seeded & diced
1/2 c. zucchini, sliced and quartered
2 1/2 tsp. cumin
1/2 tsp. coriander
3 garlic cloves, minced
1-14 oz can fire roasted tomatoes
2 1/2 cooked quiona
2 handful baby spinach
1/4 tsp. extra fine sea salt
1 c. vegan pepper jack cheese (optional)

Preheat oven to 350 degrees. Lightly spray a casserole dish or  8" x 11 1/2" baking dish.

-In a non-stick skillet, add 1/4 c. veggie broth, onions, carrots, peppers and zucchini. Saute for 3-5 minutes.
-Add the cumin, coriander, garlic, tomatoes, quinoa, and remaining 3/4 c. veggie broth. Stir until combined.  Cook for another 2 minutes.
-Add the spinach & salt. Stir thoroughly until spinach just starts to wilt.
-Pour mixture into the prepared baking dish. Top with the cheese.
-Bake covered for 20 minutes.

Ginger Mango Jalapeno Smoothie

I wanted something very refreshing, but with a kick to it. So I came up with this smoothie recipe!

Ginger Mango Jalapeno Smoothie

1 c. coconut water
1 cut up frozen banana
1 mango peeled, seeded and cut up
1 peeled kiwi
1/8 tsp. grated ginger
quarter size piece of seeded jalapeno

-Put all in a blender and blend very well.

Put in your favorite smoothie glass and enjoy.

Miniture Chocolate Swirl Bread(s) Semi-failure

Ok, I made these miniature chocolate swirl bread(s). They are between good and fantastic. (As I am typing this, I keep taking more bites to judge them). I guess it depends which bite I'm indulging in my mouth.  I don't want to post a recipe unless it's fantastic. We all have our semi-failure. Remember...looks aren't everything!

Banana Coconut CC Cookie Balls

I had a couple of really over ripe bananas on my refrigerator. Two more days they would have been in the compost pile. So I decided to throw these cookies together. I really love coconut and I just bought new chocolate chips. I used my tablespoon baller to scoop them and they didn't flatten out...they stayed shape. Which is ok..they still are very good!  Good thing about this recipe, you only need one bowl!

Banana Coconut CC Cookie Balls
Makes about 1 1/2 dozen.

Preheat oven 350. Lightly spray a large cookie sheet or use parchment paper.

2 over ripe smashed bananas
1 c. old fashion oats
1 c. whole wheat pastry flour
1 tsp. baking soda
1/2 c. sweetened shredded coconut (can use unsweetened coconut)
1/2 c. non-dairy chocolate chips
1 1/2 TBSP. pure maple syrup
1 tsp. pure vanilla extract
1/2 tsp. extra fine sea salt
1/4 c. walnuts

-In a large bowl, combine the banana and oatmeal and let sit for 5 minutes.
-Mix all the remaining ingredients in the banana/oatmeal mixture and combine well.
-Scoop 1 tablespoon of the dough on your prepared cookie. Space 1/2 inch apart.
-Bake for 12-14 minutes until they are very lightly golden.
-Let set on pan for a minute then transfer to cooling rack.

Don't eat them all at once!!

Cinco De Mayo Sunday..what are you serving?

Cinco De Mayo is this Sunday. (May 5) I have been thinking on what type of foods to make! I know for one, I am making Horchata. It's a rice milk drink and very very good!  Then I will probably make burritos or enchiladas...hmmm. I better start soaking my beans tonight and cook them tomorrow! Oh yea..homemade corn tortillas too!

If you don't know much about Cinco De Mayo, here's a link:
http://www.history.com/topics/cinco-de-mayo


What are you serving on Cinco De Mayo!

Red Pepper & Broccoli "cheese" Soup!

Since I converted, I miss some cheese dishes...as in broccoli cheese soup. Here is my version that satisfied me during the "CRAVING" moment.

Red Pepper & Broccoli "cheese" Soup
Makes 2 servings or 1 good serving!

1/2 of a onion, chopped
1 c. seeded & chopped red bell pepper
1 garlic clove chopped
1 TBSP tahini (ground sesame seeds)
1/2 c. nutritional yeast
1/4 c. water
1/4 tsp. salt
3 c. fresh cut broccoli
2 good dashes of smoked paprika

-In a saucepan, add a thin layer of water. Add the onion and red bell pepper. Cook on low for 2 minutes. Add garlic and cook 1 more minute stirring frequently.
-Put the onion, pepper and garlic mixture in a blender. Add tahini, nutritional yeast, water and salt. Blend until smooth. (NOTE: mixture will be hot. Make sure you put a towel over the blender opening instead of the lid. Otherwise the heat will pop the lid off and explode! )
-Add the blended mixture back to pan and add the broccoli. Simmer for a few minutes.
-Put the "cheese" sauce and broccoli mixture back into blender and pulse a few times until broccoli has broken up. (NOTE: mixture will be hot. Make sure you put a towel over the blender opening instead of the lid. Otherwise the heat will pop the lid off and explode! )
-Add back to pan and cook for a few more minutes.

--SERVE--
Can top with diced pepper, crackers or whatever you like on soups!

One Avocado Meal

What? A one avocado meal, how wild is that? Use half of the avocado for the Thick Double Chocolate Shake, and the other half for the Broiled Pepper Jack Avocado.  I came across this recipe, mixed it up and VEGANIZED it!

Broiled Pepper Jack Avocado

1/2 avocado, pitted

1 TBSP non-dairy pepper jack cheese (I use Daiya)

1 TBSP fresh diced tomato

1/2 tsp. fresh lime juice

pinch of extra fine sea salt

cilantro for garnish

Preheat broiler

-Combine the cheese, tomato, lime juice and sea salt in a bowl.

-Carefully put on top of the avocado half.

-Place avocado on a baking sheet and put in oven. Broil for 3 minutes or until cheese is starting to melt and starting to brown. Sprinkle with cilantro!

Thick Double Chocolate Avocado Shake 

1/2 avocado, scooped

1/2 cut up frozen banana

1 c. vanilla coconut milk

1 TBSP carob powder

1 TBSP non-dairy chocolate chips

1 TBSP. pure maple syrup

1 tsp. pure vanilla extract

Mix all in a blender until smooth. If you want it thinner, add more milk. 

Now you have your meal! This worked well for my lunch! ENJOY!

NYC public school swaps chicken nuggets for tofu, becomes first all-vegetarian cafeteria

NYC public school swaps chicken nuggets for tofu, becomes first all-vegetarian cafeteria