March 15, 2010

UnCheesecake Parfaits

This past Sunday The Vegan Food Project had another lovely potluck, this time brunch themed. While trying to decide what to make for this gathering, I was highly inspired by two desserts my husband and I shared for my birthday. One was a rich cake like parfait and the other was a vegan cheesecake.
Both were so good that I knew I could make something brunch appropriate that somehow incorporated both. These delicious cups are filled with flavor and nutrition - and maybe some sugar and smart balance and a little "OMG".

INGREDIENTS
(Makes 8 servings if using 9 oz. cups)
1 tub Toffuti Cream Cheese
1 container Strawberry Soy Yogurt
1/2 cup sugar
1 tsp lemon juice
1/2 package of vegan graham crackers or other vegan cookie
1/2 cup smart balance butter
Fresh berries
cashews (optional)

Being by blending the filling. Mix the cream cheese, yogurt, sugar and lemon juice until well combined. Let sit in the fridge and chill until ready to use.
In a food processor pulse the graham crackers or cookies until no large chunks remains. Pour melted smart balance over grahams and mix with hands until evenly coated and able to maintain a shape without falling apart.
Press the graham crust into the bottom of a parfait cup. Spoon filling in and top with fresh berries and cashews.

If you prefer the chocolate filling you will need to melt 1/2 cup peanut butter and 1/4 cup chocolate chips together in a non stick pan over medium heat. Chill and follow instructions as above.


I'm really proud of this recipe. I usually never create recipes on the fly. I'm more prone to bastardizing existing ones. I hope you enjoy this one as much as we did!

Happy eating!!

March 9, 2010

Don't tell me you don't want to eat this.


One night a couple of weeks ago I wanted to surprise my husband with a classic, homemade dinner. It was what we call "romantic dinner night", and he's been gone directing a lot as of late so I wanted to make our time together as special as possible. I turned my attentions toward comfort food and headed to the store. Asparagus was on sale, vegan chick'n was half off and I already had red potatoes. When I brought this out to him (along with a frosty ale) he had the wonderment of a child on Christmas morning in his eyes. I received many kisses for this one and I think you will too. But not by my husband, cuz we don't get down like that.

Asparagus Recipe:
1. Rinse the asparagus and chop off the rough ends.
2. Arrange on a baking sheet, drizzle with olive oil, salt, pepper and garlic to taste.
3. Pop in a 350 degree oven for 10 minutes.

Red Skin Popper: (or baked potato as some normal people may call it)
1. Take one large potato and poke several holes in it. Microwave for about 7 minutes. Yea, I microwave. It takes a lot less time and energy than baking but you can cook it however you want.
2. You can find the cheese sauce recipe here. It's pricey, but worth it. Ooo so worth it.
3.Top the potato with the sauce and bacon bits which, ironically, are vegan.

Fried Chik'n:
1. First find a brand of chick'n that you love, but make sure it is dense enough to stand up to frying oil. Any cutlet should do the trick. (The ones above are Gardein brand cutlets)
2. Allow a non stick pan of vegetable oil to become fairly hot. Make sure it's filled up about half way but not so full that you'll have a mess on your hands.
3. Make a mixture of 1/2 cup flour, 1/4 cup nutritional yeast and salt and pepper to taste.
4. Dredge the chick'n in plain soymilk and then in the flour mixture.
5. Cook the pieces in the hot oil for about 5 minutes, flip and let cook for three more.


I know this looks so heavy and filling, but it was actually a very light and satisfying meal with tons of health benefits. Antioxidants, protein and above all - amazing flavor. Enjoy!

Krisitna

March 4, 2010

An 'I don't know why' hiatus took place.

Sometimes I start things that I think have merit and then over time start to wonder if I'm the only one that thinks what I'm saying is important and I stop. For the past few weeks I've been collecting recipes and spicing things up, then taking picture of all my creations, and I keep telling myself I'll post soon. I really will. But then I don't because I think I'm just posting for me and I'd really rather watch a movie or take a shower or make shortcake.

But today changed that.

This afternoon started off with a friend who had read my blog thanking me for introducing her to tofu. I consider this a serious win because this friend eats meat and to get a meat eater to like tofu can be challenging. I was so happy that she discovered something new and my resolve to start posting more became stronger.
About an hour later I received an email from an old high school comrade who I don't really talk with but am aware of via social networking sites. She said she felt I was a "health guru" and could help her with some information regarding type 1 diabetes. I was bewildered at her request for information, but my resolve to post grew more.
And last but not least, as I was just sitting her thinking about what to post first, another friend I haven't seen in eight or nine years says that he wants to make his wife tofu because she isn't into healthy food and he was sure I had a way to make this pleasant for her.

What gives world?!

This onslaught of attention regarding healthy eating practices is forcing me to see myself in a way that I have never thought of myself before; in a way that I've always wanted to see myself.

People are listening and paying attention and that's all I need to keep going. To rise to these challenges, if you have a specific recipe you want to see me make or something you need step by step instructions for email me and let me know. I'll dedicate a post to you and eat in your honor.

You can look for my next post tomorrow and until then, bon apetite!

Kristina