Posts Tagged ‘mofo’



Sorry for the lack of posting the last few days. It was Nic’s birthday, and so I didn’t have much time on the computer, but we did spend a lot of time in the kitchen! Tonight, I bring you dessert, because honestly what is better than dessert first? For Nic’s birthday, I asked him what he wanted for dessert. His mom (hi Susanne!) was making dinner, which were killer enchiladas, vegan and non-vegan! But I decided to bring a tasty vegan dessert, to do my part! Nic requested cheesecake, and I was glad! I LOVE cheesecake. It is one of my favorite desserts on record, and a weakness of mine! I have been dying to try this cheesecake. I love Fat-free vegan kitchen, and always drool over what can be created with little added fat. YUM. Anyway, since we are coming into pumpkin season, I decided against doing a pumpkin theme, saving the actual recipe for later next month, but I wanted to do a variation.

CheesecakeChocolate on top of Vanilla on top of Oatmeal. The result? Tasty! Now, I used the oatmeal crust from Fat-Free Vegan Kitchen, but subbed my pearsauce for the applesauce and used whole wheat flour. For the cheesecake, I used the base of the pumpkin cheesecake as my spring board, and made a few variations of my own.

Chocolate-Vanilla Cheesecake

12 oz firm silken tofu

8 ounces Tofutti Better Than Cream Cheese

1/3 c evaporated cane sugar plus another 1/4 c. reserved

2 T cornstarch

1/2 Lemon, juiced

1/2-1 t vanilla extract

2-3 T unsweetened dutch processed cocoa powder

Pre-heat oven to 375*F

Put tofu and cream cheese in blender or food processor (I used my vita-mix) and blend until smooth. You may want to have the cream cheese soften up a bit if your blender isn’t too powerful! Then add remaining ingredients, excluding 1/4c reserved sugar and cocoa powder. Blend until silky smooth. Pour 2/3 mixture over cooled, prepared crust. Return blender to stand and add cocoa powder and remaining sugar. I would advise to add a bit of cocoa at a time, so as to moderate the richness of the chocolate. I love really rich chocolatey goodness, but I understand not everyone had that kind of passion! Carefully pour mixture over vanilla, spreading with a spatula. Don’t worry if the chocolate and vanilla mix a bit. Hey, if all else fails, run a knife through the mixture in swirls and create a whole different chocolate-vanilla experience!

Place in oven and cook for 45-55 minutes (I am at a high altitude, so baking times may vary slightly). Remove from oven when the edges have begun to pull away from the sides, and it is slightly jiggly in the center (Only slightly!!). Allow to cool at room temperature for a few hours, and then place in fridge overnight.

I cooked mine in a spring-form pan, so serving was super easy. Making this again, I will use less crust because my crust to cheesecake ratio was a little too even.. OR I would double the cheesecake recipe, and keep the crust as is! I thought about making this all lemon cheesecake with a raspberry sour cream topping, or playing with different fruits or flavors. Needless to say, I am really excited about finding a tasty, low-fat, vegan version of an old favorite!! Oh and HAPPY BIRTHDAY, Nic!


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Sorry for the very long delay in posts. I have been so busy, I haven’t had much time for anything! Well, anything but cookies! I had some dried apricots in my cabinet that have been begging to be used up, and I was in the mood to bake, so out came cookies! I bought a bag of oats a few months ago called “Coach’s Oats”. It was a Costco buy, and a huge bag. They aren’t traditional oats, nor steel cut, but they have a really interesting texture, so I decided to use them in a new cookie.

Apricot Maple Oatmeal cookies

For the record, I think my cookies would’ve been better with regular rolled oats, but these were none the less YUMMY! They had the perfect crispy edge with a chewy, chewy center! I haven’t perfected the recipe. I just threw a bunch of stuff together, minding my ratios and kept watch over the oven. The first batch was a bit flat, so I added more oats. The second batch came out a lot nice, but it still needs a bit of work, so I will refrain from posting the recipe just yet. I will tell you though, there wasn’t too much sugar in these bad boys, and they’ve got a great rich flavor from the maple syrup!

Cookies!I will be back a bit later with another post to make up for my absence! Happy MoFO!

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Apples, part deux


Hello again!

I am back with a few more apples, and then I shall move on to something else for vegan MoFo! The other night, I was craving something warm and satisfying for dessert. There was nothing in the house, but a chocolate bar, and some soy ice cream. Neither seemed to fit the bill, so I went into the kitchen and looked around for something to make. I had oats (as always), flour, maple syrup, cane sugar, berries, and apples. Sounded like something warm and satisfying was right around the corner.

Enter: Fall Crisp

Fall Crisp

This was an impromptu dessert, but super yummy, had I not forgotten to half the canola oil… I loosely based the crisp off The Joy of Vegan Baking, which is one of my most favorite cookbooks, and Compassionate Cooks was really what helped me go, stay, and love being a vegan.. Anyway, SO since it was just me and Nic (my boyfriend), I halved the recipe and made it in a small cast iron skillet. Everything was great, but the topping (which is usually my absolute favorite) was grainy.. too wet.. so I was doing a little thinking.. and a lightbulb went off.. I halved everything, BUT the oil. MoFO! It still tasted yummy.. but honestly when does fat not taste yummy?  So I won’t share the recipe here, but I omitted the nuts, added coconut to the top, and doubled the oil. That last part though, I would probably skip that gem of wisdom. Let’s see…

Mixing in the cast iron

I didn’t really follow the filling recipe, just threw together some frozen berries, apples, cinnamon, nutmeg, maple syrup, lemon juice, and mixed it all up in its own serving dish (I told you it was impromptu.. I didn’t want dishes either!!) So mix, mix, mix…


I had the toaster oven set to 350*, threw it in for about 40 minutes and out came satisfaction in a skillet… I am so glad it is cold outside, gives me a reason to turn on the (toaster) oven!!! Happy Baking!

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I LOVE apples!



Happy Monday!  I can’t believe it is already Monday. It seems like the weekend just flies by! My weekend was full of homework, work work, and hanging pictures (finally!). The weekend was also full of APPLES! I love Fall. We finally got a chill in the air here in Reno. Snow fell and all was right with the world! In mid-August, I start to really crave the coziness of Fall and Winter. I love bundling up with tea and a good book or movie. Seriously, nothing beats it!

For me, Fall is a time for apples! I absolutely adore the fruits of summer, but I eagerly await the apples that come this time of year. Cinnamon is one of my most favorite spices, and nothing goes better with cinnamon than a nice warm apple. This weekend, I made two dishes that focused on organic honey crisp apples.


Personally, I think that apples are amazing anytime. They are full of filling fiber and vitamins. The pectin, a soluble fiber, has been shown to even lower cholesterol! With only about 80 calories in one medium apple, it’s the perfect portable snack. And I haven’t even mentioned their sweet taste, satisfying crunch, and flavor variety. I use apples in everything. From warmed apples atop oatmeal or pancakes for breakfast, a great afternoon snack on the go, sliced on a spinach salad, or baked into desserts. Apples are so versatile; applesauce instead of oil in baking, apple cider, apple pie… I feel like I am starting to sound like Bubba (a la Forest Gump). Anyway, I digress. I had a big bag of honey crisps from TJ’s and wanted to use them up! Breakfast this weekend consisted of pancakes with mounds of warm cinnamon apples.

Apple Pancakes

Sauteed apples

1 honey crisp apple (although any baking apple would do well here)

1 TBSP Real Maple Syrup

Cinnamon, to taste.

Nutmeg, to taste.

A dash of Salt

Heat saute pan, you can add some oil or earth balance, I like mine without. Add chopped apples to hot pan and quick saute for 2 minutes with salt, or until apples start to turn slightly brown. Remove from heat. Add maple syrup and spices; toss to coat. Place back on the heat for a few more minutes to soften apples and warm syrup. Serve.

I like to put my sauteed apples on pancakes, waffles, oatmeal, or just eat them plain. I also like doing an apple saute with a more savory items. On a salad, with cranberries and pepper or a lemon vinaigrette.

Tune in tomorrow to see a delicious and quick apple and berry crisp!

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