So far.. the raw foodie wannabe in me.. isn't happening.. It's misty and chilly outside.. I need my warm food.. Everything I've tasted that is raw has been AWESOME... I just love my soups on cold rainy days
However. who doesn't like a dessert? Namely, a CHOCOLATE dessert..

Here is a recipe I go from "The Rawtarian"  It's truly impossible to tell the difference!

Raw Brownie Recipe

1 cup pecans 

1 cup dates

5 tablespoons raw cacoa powder

4 tablespoons shredded unsweetened coconut 

2 tablespoons agave nectar

1/4 tsp sea salt

Place pecans alone in your food processor and process until pecans become small and crumbly.

Add dates to the raw brownie recipe and process again until the mixture sticks together and the dates are well processed.

Add the remaining ingredients to this raw brownie recipe and process gain until the mixture turns a lovely dark chocolatey brown. Stop processing before it gets to buttery. ( There should be air between the small bits so that you will be able to press them down into your brownie pan)

Dump the mixture into a brownie dish or small cake pan and press down firmly using your clean hands.

Refrigerate for a couple hours. You do not HAVE to refrigerate it but it is much easier to slice when chilled. By the way, this is a raw brownie recipe that keeps its shape! 

Yesterday I decided to try something I am not certain I can stay with.. RAW Vegan.. meaning nothing I et will be heated to over 118 degrees.

 I have made a couple of raw dishes and they were fantastic..

the draw backs... its COLD outside.. (my body wants warmth) and some raw foods take a LOT of time to prepare ( dehydrators are a must for some recipes).

The upside... TONS of energy... and weight loss! I need both of those, and now!  lol

The health benefits that I have read about are tremendous as well.

I will be ordering a raw foodie cookbook and trying it out.
I figure if nothing else.. I can do half  of my meals cooked and  half that aren't.. anything is an improvement.

The recipes I HAVE tried, and love.. are from a lady who's website and FB page are called " The Rawtarian".

stay tuned folks ;)

Vegan Pumpkin Swirl Cheesecake 

( by  Minimalist Baker)

Ingredients

CRUST

• 7 ounces (~1 3/4 cups ground) vegan graham crackers or gingersnaps* (or other similar vegan cracker or cookie)
• 5 Tbsp vegan butter (or sub coconut oil)

CHEESECAKE

• 1 12.3 ounce package firm silken tofu*, gently pressed dry (I used Morinaga brand1)
• 1.5 Tbsp olive oil or coconut oil, melted
• 3/4 cup pumpkin puree
• 1 tsp pumpkin pie spice
• 1/2 cup + 1 Tbsp unsweetened almond milk
• 1/3 cup maple syrup or brown sugar 

• 2 Tbsp cornstarch or arrowroot powder
• 2 Tbsp fresh lemon juice

PUMPKIN SWIRL

• 1 cup pumpkin puree
• 1/4 cup unsweetened almond milk
• 1 Tbsp cornstarch or arrowroot powder
• 1 tsp pumpkin pie spice

Instructions

1. Preheat oven to 350 degrees F and add graham crackers to food processor and mix until a fine meal is achieved (alternatively, smash with a rolling pin in a large freezer bag). Add melted butter and pulse to combine.
2. Transfer to a standard pie pan (mine is 9.5 inches, but 9 inches or slightly smaller will work) and press with fingers to form the crust evenly on the bottom and up the sides of the pan. If any surface area of the pan isn’t covered with crust, spritz it with non-stick spray so the cheesecake won’t stick.
3. In the meantime, prepare cheesecake filling by adding all ingredients to a blender and blending until creamy and smooth, scraping down sides as needed. Taste and adjust seasonings/sweetness as needed. Transfer to a mixing bowl and set aside.
4. Add in pumpkin swirl ingredients and blend, scraping down sides as needed. Taste and adjust seasonings/flavors as needed.
5. First, pour cheesecake filling into pre-baked crust, then dollop with pumpkin filling and use a knife or toothpick to swirl (I used a chopstick). Set on a baking sheet.
6. Bake at 350 for 1 hour - 1 hour 10 minutes. The edges should be golden brown and the center should be slightly jiggly.
7. 1. Let cool completely, then loosely cover with a paper towel (to catch moisture) and then very loosely with foil and chill for at least 6 hours or overnight before serving.
   2. To serve, gently slice and top with coconut whip, crumbled gingersnaps, and/or extra pumpkin pie spice or cinnamon.
   3. If you’re feeling extra decadent, this would be amazing with my Vegan Pumpkin Pie Ice Cream. Will keep stored in the fridge for up to a few days, though best when fresh.
   Notes

   *The vegan graham crackers I prefer are the Nabisco Original Graham Crackers, which can be found at most major grocery stores. If you can’t find them or prefer not to use them, sub another vegan-friendly cookie or biscuit, or just make a traditional pie crust (gluten free recipe | Non-GF recipe) and bake it with the cheesecake.

tomorrow's recipe..

vegan pumpkin swirl cheesecake ...

 I have to figure out how to post pictures on here.. still a newbie at this blogging thing :)

 On cold snow days like today.. I won't stop cooking.. I love the house warm, and full of aromas..

so today.. I made vegan chili ( just replace meat with vegan ground "beef")..   pure over cooked linguine noodles
made buttermilk salad dressing using a recipe from The Gentle Chef.. topped salads with that...

and dessert.. COOKIES.. here's the recipe for the cookies:

2 cups unbleached flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon 

3/4 cup  organic raw sugar

mix together….

in another bowl, mix together :

non vegans.. 1/2 Cup of  your favorite margarine softened.. OR oil..( NOT olive though)

**vegans...1/2 Cup vegan margarine softened ( such as Earth Balance)**

1 teaspoon vanilla extract
1/2 cup  almond milk.. 

mix dry ingredients into wet ingredients….

add chocolate chips.. regular if you aren’t vegan.. or get a vegan version if you are a veghead like me ;)

roll spoonfuls of dough into small round balls, then flatter just a tad on top..

bake at 350degrees for 10 minutes.. no longer or bottoms will burn..

remove immediately to a cooling rack to cool ( IF you can leave them alone.. I can’t!)

If anyone tries these and loves them.. please let me know  :)

  This is the best explanation ever of why vegans are vegans!!


Yesterday, I went to whole foods.

A young lady who was bagging my items noticed I am vegan and beamed with pride when she told me she is vegan as well.

She then asked me if I have ever watched " the Best Speech Ever" by Gary Yourofsky. ( Google it.. and watch it on YouTube).

I told her I hadn't.. but I've seen vegucated, forks over knives.. etc.

She said " oh!! You've gotta see it! It's an hour long, BUT.. it is the most amazing and informative speech on veganism , health , and animal rights EVER!"

I was so intrigued by her enthusiasm that I couldn't help but want to see it.  she wrote it down on a piece of paper for me to keep so I wouldn't forget.

I just watched it.. and WOW.. she is so right!! I was mesmerized by Mr Yourofsky's  down to Earth way of speaking.. and explained everything about why we should all be vegan, without bashing anyone who isn't! He is also a little humorous which is always a bonus with  me  ;)

He was so awesome in explaining human health issues brought on by the meat and dairy industries.. Ones we are constantly lied to about.

Hmm.. did you know the USDA says it is  acceptable for there to be the equivalent of one eye dropper full of pus in each glass of milk you drink? GROSS... and true. Cows get infections from machines milking them so much, forming pus. The machines can't detect what is pus, and what is milk, so you get it all. He explains this in a much better way than I just did on his video.

 He also went into how animals are treated on farms.. even showing on videos scenes that would make anyone with a heart angry, sick, sad.. or all three!

It is my hope that anyone who views this page will go watch his speech wen you have time.. whether vegan, vegetarian , or omnivore.. There is so much information  that we ALL can use to decide what we put into our bodies.. It explains so much..

 Please post to let me know what you think after you watch .. I'm curious to know your opinions .

Cheryl