Dairy free cheese cake brownies

I love cheese cake brownies - and these are so simple to make. This recipe uses dairy free cream cheese and dairy free yogurt, it can be adapted to a dairy household by swapping in regular cream cheese and yogurt.

• One brownie recipe made pre usual, I used Live G Free Mix
• 8 ounce tub of dairy free cream cheese, I used Tofutti Better than Cream Cheese
• 1 5.3 ounce dairy free yogurt, I used Silk Vanilla
• 1 teaspoon vanilla extract
• 1 egg or flax egg substitute*
• 1/4 cup sugar

1. Preheat oven per brownie instructions.
2. In a stand mixer beat cream cheese until smooth add yogurt, sugar, vanilla, and egg. Beat until smooth and well combined.
3. In a large bowl mix brownie batter according to package directions.
4. Pour into a greased or parchment lined baking pan. I used an 8x8.
5. Pour or spoon cream cheese mixture on top of brownies. Swirl brownie mix with cheese cake topping. The cheese cake mixture may be runny in comparison to the brownie mixture, which was the case with my batch, just swirl using a butter knife - as the brownie bakes the brownie sections will rise up and make a swirl pattern.  int he picture above the brownies went in with only cheese cake showing.
6. Bake according to brownie recipe for pan size. test doneness with a toothpick - insert into center of brownie, if it comes out clean it's done, if it is goopy, add additional time until the brownies section poke test comes out clean.
7. Cool to room temperature, then loosely cover with plastic wrap, refrigerate at least 3 hours before digging in.

Notes:
* A flax egg will work well in this, so long as the flax seed meal is well gelled.

• Whisk together in a small bowl and let set for 5 minutes to thicken.
• 1 tablespoon flax seed meal
• 3 tablespoons water

Strawberry Daiquiri Truffles

My home town has an annual Strawberry Festival, I try to make it to this event, sometimes it doesn't work out. This year is one of those years, so instead of strawberry shortcake and strawberry daiquiri, made these little bite sized truffles that combine my two favorite treats.  These whip up quickly and the most time consuming part is shaping the dough into balls.  Recipe makes 26-30 1.25 inch balls. You could mix this by hand, but I recommend using a mixer - let it do all the tough work.

• 5 tablespoons of butter substitute ( I used Earth Balance)
• 1/4 cup Svedka Strawberry Colada Vodka 
• 1 15 ounce package of yellow cake mix ( I used Aldi's Live G Free mix)
• 3 drops red food coloring (optional)
• 1 tablespoon whipped cream vodka (I used Pinnacle)

1. In a mixer cream butter substitute, it will cling to side of mixing bowl - that is ok.
2. Add strawberry vodka and cake mix to mixer, beat to combine. Add red food coloring.  This is the crumbly phase, it tastes amazing but will not hold together well, on to next step.
3. Add one tablespoon whipped cream vodka, just one.  This is the small amount of extra liquid that will make is a dough - if your dough is not looking crumbly you might not need this.
4. I used a medium cookie scoop that make 1.25 inch balls - larger than they need to be, one inch is a better size, but oh well. Shape balls on to a plate or wax covered cookie sheet - once the balls are formed, place in freezer to help set the shape, 10 - 20 minutes.  
5. Once set, place in an air tight container.  These can be kept in the freezer for up to 3 months or 2 weeks in refrigerator.  My preference is the freezer. 

I bought both of these, the hand mixer first and after making meringue and hating holding the mixer upgraded to stand mixer. Happiness.

Peanut Butter Buckeyes

These are a real treat, rich dark chocolate surrounds creamy peanut butter with a slight chia crunch.

Buckeye Dough:

1 1/3 cup rolled oats

3/4 cup creamy peanut butter

1/3 cup maple syrup

1/4 cup flax seed meal

1/4 cup chia seeds

Chocolate coating

• 1 4.4. Ounce dark chocolate bar

1. In a food processor add all buckeye ingredients. Pulse until a dough forms. Old fashioned oat may be used, just use the cutting blade instead of mixing blade. If mixture is crumbly add more maple syrup, one tablespoon at a time.
2. Using a scoop or tablespoon, form one inch balls, set on a waxed paper lined cookie sheet. Once all dough has been formed into balls, place in refrigerator for 10 minutes to set.
3. Remove peanut butter balls from refrigerator.
4. In a glass ramekin, place candy bar, broken into pieces. Microwave on high for 1 to 2 minutes, stopping every 30 seconds to see if it is melted. 
5. Insert a wooden tooth pick into the top of a  peanut butter ball and gently swirl in chocolate. Leave top of peanut butter ball with out coating. Place on wax covered cookie sheet.
6. Once all are coated decide whether to use excess chocolate to cover tooth pick holes or after chocolate has set in refrigerator, smooth holes with finger or a tooth pick. My photo above has both, a drizzle to cover and a smoothing. 
7. Keep refrigerated. Makes almost two dozen. 

Dark Chocolate Bacon Haystacks

These are ever so wonderful little candies, the bacon adds such a smoky savory flavor.

• 1 cup dark chocolate, I used a 4.4 ounce dark chocolate bar
• 3/4 cup slivered almonds
• 1/4 cup flaked coconut 
• 1/4 - 1/2 cup bacon cooked and crumbled*
• 1/3 teaspoon sea salt

1. Place chocolate in a microwave safe Pyrex type glass bowl. The heavy glass bowl will hold heat, which will keep the melted the chocolate warm. Microwave the chocolate in 30 second increments, stirring after each 30 interval to see how the chocolate is melting, once it is mostly all melted I let the warm bowl finish the job, total of 3 - 4 microwaving rounds usually works for me.  
2. Add to the warmed chocolate the almonds and coconut flake. Stir to combine.
3. On a wax paper lined cookie sheet, drop spoonfuls of mixture. makes about 12 candies. sprinkle sea salt on top of mounds. 
4. Allow to set as is or place cookie sheet in refrigerator to set. 
5. Store in airtight container.

*The more bacon, the more smokey flavor. If you haven't tried out the bacon chocolate combination, try the quarter cup on the first batch, it will be more subtle but still wonderful. If you have eaten a bacon camdy bar wanting more bacon goodness, go for the half cup. 

I think vegan coconut flake bacon would do well in this recipe. Go ahead, Google it. It is depending on the recipe large unsweetened coconut flakes marinated in a concoction something like; liquid smoke, worchesshire sauce, and brown sugar. Then baked on parchment paper to get crunchy and amazing.

Nutritional Yeast Parmesan

My house was built on Parmesan cheese, I would eat it in slices right from the block - it would top pizzas. Now, it is one cheese I dearly miss, I miss bleu cheese just slightly more. This substitute is nice on salads, popcorn, or wherever you miss Parmesan cheese. I have made using sunflower seeds as well, used almost any nut or seed combo, a bit of milled flax seed would hide well in this.

• 1/4 cup nutritional yeast
• 1 cup mixed nuts - I used macadamia, cashew, almonds, and walnuts
• 1/4 teaspoon garlic powder 
• 1 teaspoon salt

1. Place all ingredients in blender or food processor, and process until nuts are no longer in big chunks, about 1 minute in food processor. If processed for too long the oil from the nuts will start to make a paste.
2. Store in an airtight container.  I use a canning jar with an old Parmesan shaker lid, see photo. Mayonnaise lids also work on these and jelly jars. In photo below I doubled recipe to fill a quart sized jar. 
3. If using a blender and the muxtute feels warm, let it cool before tightening the lid. Warm cheese is more likely to clump. 

This recipe was adapted from Minimalist Baker

Coconut & Almond Haystacks

These are ever so wonderful little candies.

• 1 cup dark chocolate, I used a 4.4 ounce dark chocolate bar
• 3/4 cup slivered almonds
• 3/4 cup flaked coconut 
• 1/3 teaspoon sea salt

1. Place chocolate in a microwave safe Pyrex type glass bowl. The heavy glass bowl will hold heat, which will keep the melted the chocolate warm. Microwave the chocolate in 30 second increments, stirring after each 30 interval to see how the chocolate is melting, once it is mostly all melted I let the warm bowl finish the job, total of 3 - 4 microwaving rounds usually works for me.    
2. Add to the warmed chocolate the almonds and coconut flake. Stir to combine.
3. On a wax paper lined cookie sheet, drop spoonfuls of mixture. makes about 12 candies. sprinkle sea salt on top of mounds. 
4. Allow to set as is or place cookie sheet in refrigerator to set. 
5. Store in airtight container.

Roasted Salmon with Pesto

This is by far one of my favorite recipes.  super easy and delicious, especially since the whole hands on time plus baking (not including however long it takes for the oven to warm up) is about 20 minutes. Enjoy!

• 16 ounces salmon fillets
• 1/2 cup pesto (jarred or fresh) Recipe for spinach pesto here
• 3 green peppers or a mixture of peppers, sliced
• 4 slices cubed or torn bread hunks
• 3 tablespoons olive oil
• Salt and pepper to taste 

1. Preheat oven to 450F
2. Toss sliced peppers and bread in olive oil and lightly salt and pepper. Spread peppers and bread on a rimmed baking sheet.
3. Nestle salmon in the veggies and bread on the baking sheet. Lightly season salmon with salt and pepper.
4. Roast for 10 minutes.
5. Remove from oven and top with a good drizzle of pesto sauce.

Spinach Pesto

I love pesto - fresh basil is a favorite summer plant of mine.  When I don't have enough fresh basil I make spinach pesto.  You can use fresh or frozen spinach, I usually use frozen. I like to make a big batch and freeze half of it - makes about three cups.

• 1 1/2 cups frozen spinach or 3 cups fresh
• 1 teaspoon garlic powder or 2 fresh cloves
• 1 teaspoon salt
• 1/4 cup nutritional yeast
• 1 1/2 cups of mixed nuts, no peanuts. I used macadamia, walnut, cashew, and almond
• 3/4 cups olive oil
• 3 tablespoons apple cider vinegar
• 1/4 cup dried basil

Place all in ingredients in a blender or food processor and blend until smooth, add more olive oil until desired consistency is reached, I make my pesto thick like a paste, adding extra olive oil as I use it.


 

Spinach Pesto Potato Salad

I love pesto, it is just amazing. I also love potato salad. Combine them and I am just happy as can be.  I make a large batch of pesto to use as a topping to salmon, a salad dressing, or in this case to make my favorite potato salad.

• 5 pounds red potatoes
• 1/2 cup pesto, recipe below or any jarred pesto will work
• 1 bunch green onions, washed and sliced
• 2 cups mayo

1. Place whole potatoes into a large pot of water (salted if you wish) heat water to boil and cook potatoes until a fork is inserted easily into the potatoes.  If your potatoes are of varying sizes the small ones will probably finish first.  I usually give myself 20 minutes to boil a complete batch. Drain potatoes from water using a colander and sink.
2. Let potatoes cool for 10 minutes. If you want to cut down cooling time - you can run cold water over potatoes. Once cool enough to handle, cut into bite sized one inch-ish cubes. Place in large bowl.
3. Cover cubed potatoes with pesto, stir to coat. 
4. Add sliced green onions, stir again. I use the greens and the whites of the onion.  I trim the greens with kitchen shears and cut the whites with a kitchen knife.
5. Add mayo, 1/2 a cup at a time. Depending on how much mayo you like you might not need all of it.
6. Cover with plastic wrap and refrigerate for at least 2 hours. 

Spinach Pesto (recipe makes 3 cups of pesto, halve recipe or quarter for your needs)

• 1 1/2 cups frozen spinach or 3 cups fresh
• 1 teaspoon garlic powder or 2 fresh cloves
• 1 teaspoon salt
• 1/4 cup nutritional yeast
• 1 1/2 cups of mixed nuts, no peanuts. I used macadamia, walnut, cashew, and almond
• 3/4 cups olive oil
• 3 tablespoons apple cider vinegar
• 1/4 cup dried basil

Place all in ingredients in a blender or food processor and blend until smooth, add more olive oil until desired consistency is reached, I make my pesto thick like a paste, adding extra olive oil as I use it.

Chocolate & Wine Truffles

I am sure the title of this recipe should also include cake batter or brownie dough.  These are little chocolate delights.  They whip up quickly and the most time consuming part is shaping the dough into balls and letting them chill out at little.  Recipe makes 26-30 1.25 inch balls. You could mix this by hand, but I recommend using a mixer - let it do all the tough work. Feel free to use whatever type of wine you like to drink, I have made this with a semi sweet white and with a blush, both were delicious. I think ground or chopped walnuts or pecans would be a great substitute for sprinkles, give it a try!

• 5 tablespoons of butter substitute ( I used Earth Balance)
• 1/4 cup plus one table spoon wine, ( I a blush, Elderberry-Dandelion, my Grandpa makes it - delicious) Use whatever type of wine you like.
• 1 16 ounce package of chocolate baking mix ( I used Aldi's Live G Free brownie mix)
• 1.5 tablespoons sprinkles (optional)

1. In a mixer cream butter substitute, it will cling to side of mixing bowl - that is ok.
2. Add 1/4 wine and cake mix to mixer, beat to combine. See photo below - labeled Step #2, this is the crumbly phase, it tastes amazing but will not hold together well, on to next step.
3. Add one tablespoon wine, just one.  This is the small amount of extra liquid that will make is a dough - if your dough is not looking crumbly before this step it might not need it.  Mix to combine. Perfection. See photo below - labeled Step #3.
4. I used a medium cookie scoop that make 1.25 inch balls - larger than they need to be, one inch is a better size, but oh well. Shape balls on to a plate or wax covered cookie sheet - once the balls are formed, place in freezer to help set the shape, 10 - 20 minutes.  
5. Once set, place in an air tight container.  These can be kept in the freezer for up to 3 months or 2 weeks in refrigerator.  My preference is the freezer.  

Step #2 - Crumbly

Step #3 - Doughy

I bought both of these, the hand mixer first and after making meringue and hating holding the mixer upgraded to stand mixer. Happiness.

Smoked Salmon Spread

My husband and I adored the many smoked salmon dips we tried while on an Alaskan cruise. We bought some smoked salmon to bring back with us, however we have run out.  This recipe is made using frozen salmon fish fillets and liquid smoke to recreate our favorite spread.

• 7 - 8 ounces salmon fillets, cooked and chilled
• 8 ounces daiya dairy free cream cheese or cream cheese of your choice
• 1 cup mayo
• 1 tablespoon lemon juice
• 1/2 teaspoon garlic powder
• 1 teaspoon soy sauce
• 1/4 teaspoon sriracha
• 1/4 teaspoon lemon pepper
• 1 tablespoon nutritional yeast, optional
• 1/2 teaspoon paprika
• 1 teaspoon liquid smoke

1. First cook boneless skinless salmon fillets, oil a skillet, lightly season salmon with salt, pepper, and a dash of lemon pepper. Cook each side 3 to 4 minutes. Once fully cooked, transfer to a dish to cool in refrigerator, about 20 minutes.
2. In a mixer cream together cream cheese with mayo. Once combined add in all other ingredients except salmon.
3. Gently flake chilled salmon fillets, add to mixer and combine.
4. Place mixture in a container and refrigerate for 2 to 3 hours.
5. Serve with crackers and veggies or smear on a bagel. 

I bought both of these, the hand mixer first and after making meringue and hating holding the mixer upgraded to stand mixer. Happiness.

Vodka Funfetti Truffles

I am sure the title of this recipe should also include cake batter or sugar cookie dough.  They are amazing little treats though.  These whip up quickly and the most time consuming part is shaping the dough into balls.  Recipe makes 26-30 1.25 inch balls. You could mix this by hand, but I recommend using a mixer - let it do all the tough work.

• 5 tablespoons of butter substitute ( I used Earth Balance)
• 1/4 cup whipped cream vodka ( I used Pinnacle)
• 1 15 ounce package of yellow cake mix ( I used Aldi's Live G Free mix)
• 1 tablespoon Bailey's Almond Milk Irish cream
• 1.5 tablespoons sprinkles (optional)

1. In a mixer cream butter substitute, it will cling to side of mixing bowl - that is ok.
2. Add vodka and cake mix to mixer, beat to combine. Add sprinkles and mix to combine. See photo below - labeled Step #2, this is the crumbly phase, it tastes amazing but will not hold together well, on to next step.
3. Add one tablespoon Bailey's, just one.  This is the small amount of extra liquid that will make is a dough - if your dough is not looking crumbly before this step it might not need it. FYI - this small amount really does wonders for the dough - just a hint of almond. Mix to combine. Perfection. See photo below - labeled Step #3.
4. I used a medium cookie scoop that make 1.25 inch balls - larger than they need to be, one inch is a better size, but oh well. Shape balls on to a plate or wax covered cookie sheet - once the balls are formed, place in freezer to help set the shape, 10 - 20 minutes.  
5. Once set, place in an air tight container.  These can be kept in the freezer for up to 3 months or 2 weeks in refrigerator.  My preference is the freezer. 

Step #2 Crumbly

Step #3 final dough

I bought both of these, the hand mixer first and after making meringue and hating holding the mixer upgraded to stand mixer. Happiness.

Dairy Free Imitation Crab Egg Bake

This is an adaptation of a Taste of Home Sausage Egg Bake that is beloved by a group of my friends.  I switched it up to be more like an imitation crab quiche my mom has made me. This is a dairy free recipe, using almond milk or your choice of milk substitute and nutritional yeast is lieu of cheese.  This recipe is adaptable, substitute the imitation crab for cooked crumbled sausage or bacon or shredded chicken. This recipe is a prep ahead then bake. Easy enough to prep night before then bake for breakfast. I love this recipe for brunch, but also for a wonderful dinner.

• Cooking oil spray
• 8-12 4 inch corn tortillas
• 2 cups salsa 
• 1/4 chopped green onions (optional)
• 1 pound flaked imitation crab
• 1/4 cup warmed Earth Balance dairy free butter 
• 10 eggs
• 3/4 cup almond milk
• 1 cup nutritional yeast
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon lemon pepper
• 1/2 teaspoon crushed red pepper (optional)
• Hot sauce of choice, I like Sriracha on eggs

1. In a large bowl flake 1 pound of imitation crab, toss imitation crab flake with warmed, but not hot butter substitute. 
2. Oil a 13 by 9 inch casserole pan. 
3. Cut corn tortillas into one inch strips.
4. In a small bowl combine salsa and chopped green onions.
5. There will be two layers of tortilla strips, salsa and imitation crab. start by covering the bottom of the greased pan with tortilla strips, then spread 1 cup of salsa on tortillas, spread half of the butter spread and imitation crab flake on the salsa. Repeat tortilla, salsa, seafood combo.
6. In a  medium sized bowl, whisk eggs, almond milk, nutritional yeast, salt, garlic powder, onion powder, cumin, paprika, lemon pepper, and crushed red pepper.
7. Pour egg mixture over layered casserole. Cover with plastic wrap and refrigerate for 4 hours or overnight.
8. To bake, remove casserole from refrigerator, and let sit as room temperature for 30 minutes. during this time, preheat over to 350F. 
9. Bake casserole for 60 minutes.  Let stand 10 minutes before serving.
10. Garnishes could include hot sauce, dairy free sour cream, chopped green onion, salsa, or whatever else you may like.    

Pickled Eggs

I love hard boiled eggs, I do not however like boiling them.  I do like the ability to pickle eggs for later use, which is why I make this recipe after Easter - when there are always boiled eggs and not enough time to eat them all before they expire. These eggs have a slight outer seasoning with normal egg taste and texture on the inside. My favorite part about these eggs is that I can have a hard boiled egg with very little effort when ever I want after making these, I really dislike having to boil an egg - let it cool and then dig in.

• 12 eggs hard boiled and peeled
• One quart sized glass mason jar and lid, sterilized
• 1 1/2 cup apple cider vinegar
• 1/2 cup water
• 1 teaspoon molasses
• 3 teaspoons sugar
• 1 teaspoon pickling spice, I use ball mixed pickling spice
• 1/2 teaspoon liquid smoke
• 2 teaspoons salt
• 1/2 teaspoon prepared mustard

1.  Hard boil eggs, in a large pot, cover eggs with 2 inches of water.  Bring pan and eggs to a boil over high heat. turn off burner and cover pot with lid - let pot and eggs sit for 20 minutes.  using a slotted spoon, pull eggs out of water and run eggs in cold water to cool.  Once eggs are cool to the touch or if you want to wait until a later time peel eggs.
2. A cool trick to easily peel eggs is to take a sturdy drinking glass, like a pint glass. add a small amount of water to the glass - basically pour water in then out - it will help lubricate the egg shaking.  Egg shaking?  Yes.  place one egg into the glass, cover top of glass with a hand, hold glass horizontally and shake.  The shell will crack into many pieces and will be held together by inner and outer membranes.  A tough to peel egg will be easier to peel if shaken for a  good 10 seconds. Easy to peel eggs will start to peel themselves in the glass, you'll see pieces of shell fall right off.  All in all this is a good way to peel eggs, out of 16 eggs, only one was a poor peeler that lost most of it's whites. 
3. OK, now that is all finished. Give the peeled eggs a rinse off in water and set aside in a bowl.
4. Sterilize a quart sized mason jar, first make sure it is washed and clean then, in a pot of boiling water emerge jar for 10 minutes. 
5. While jar is boiling, in another pot bring everything but the eggs to a boil, reduce heat and simmer for five minutes.  Turn off heat and prepare eggs in jar.
6. Pull jar out of boiling water, slowly add eggs to empty jar.  Jar will fit 12 eggs in four layers of three eggs.  once eggs are in place, pour brine over eggs.  Brine must cover eggs completely. 
7. Wash and boil mason jar lid, I just drop it in the jar water for 3 minutes.
8. Place lid on eggs and refrigerate for 4 weeks. The eggs will keep for 3 - 4 months in brine.

Use these in deviled egg recipes, egg salad, or just chopped in a salad.  The recipe can be halved - just be sure the eggs are covered in brine. 

Pantry Items Pad Thai

I love Pad Thai, it is amazing, the depth of flavor, the crunch of peanuts, the sweetness of basil.  I concocted this recipe to be use simple ingredients that I keep in my pantry - eggs and chicken are replaced by flax seed meal and nutritional yeast.

• 8 ounces flat rice noodles, soaked 20 minutes in a bowl of warm water 
• 1/4 cup crunchy peanut butter
• 2 tablespoons A1
• 4 tablespoons soy sauce
• 1/4 cup lemon juice
• 1 tablespoon date sugar (any sugar will do)
• 2 tablespoons chili sauce
• 1/4 cup nutritional yeast
• 1/4 cup olive oil
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 3 tablespoons flax seed meal
• 1 can bean sprouts, drained
• 1 tablespoon basil
• 1/4 cup water

1. In a medium bowl stir all ingredients except noodles to create sauce.
2. Pour sauce in a large cast iron skillet, warm for five minutes, add noodles stirring to coat.  Cook until warm and combined.
3. Serve warm. Top with a pinch of chopped peanuts if you have them.

Sugared Maple Fennel Seeds

I am testing out whether fennel will be helpful with some stomach issues, the fun stuff like bloating and gas.  Candied fennel seeds are like a after dinner mint at Indian restaurants... so I will probably buy some at a Indian market once the test run works out.  I say that because the purchased candy coated would be better for travel unlike my slightly sticky candy.  These are promising though, sweet, maple flavor followed by a wonderful licorice flavor.  I am loving them. 

• 1/2 maple syrup
• 1 cup fennel seeds
• 1/4 cup sugar

1. In a small sauce pan over medium heat, add maple syrup and fennel seeds.  cook and stir until syrup almost disappears, about 5-7 minutes.  
2. Turn off heat and add sugar to mixture. Stir to combine.
3. Pour sugared seeds on to waxed paper, parchment, or a silicone mat to cool.
4. Break up seeds as they cool.
5. Store in an airtight container once cooled.

If you want to add more flavor - toss sugared seeds in a dash of cocoa powder or cinnamon.

Lemon Bars

Lemon is my favorite flavoring for sweets, muffins, pies, cakes, or donuts. This is a my dairy free, gluten free, and vegan, verison of deliciousness.

Crust:

• 1 cup chopped walnuts
• 1/2 cup shredded coconut
• 1/2 oatmeal
• 1 1/2 tablespoons oil, plus extra for pan

Filling:

• 1 large lemon
• 4 tablespoons flax seed meal
• 3/4 cup water
• 1/2 cup melted butter substitute, I used Earth Balance
• 1 teaspoon vanilla
• 1 1/2 cup sugar
• 1/4 cup gluten free oatmeal

Topping:

• 1/4 cup powdered sugar 

1. Preheat oven to 350°F.
2. In a small bowl place flax seed meal and water, mix and let this become gel like in texture
3. In food processor, combine walnuts, coconut, and  oatmeal. Process until crumbly, add oil.
4. Lightly oil bottom and sides of a 8×8 cake pan. Press crust into bottom of pan.
5. Wash and cut lemon into smaller pieces, remove stem and take out seeds. 
6. Process lemon alone in food processor, peel and all, (not the stem or seeds), scrape down sides. Add melted butter process to incorporate. Add flax mixture, oatmeal, vanilla and sugar. Process until combined.
7. Once the mixture is completed pour over crust, smooth filling evenly over crust.
8. Bake 35 - 40 minutes, the entire top should have become a big bubble sheet, it will cool flat, no worries, the edges should be starting to brown.
9. Let cool to room temperature, about an hour. Before serving sift powdered sugar on top, the bars will absorb the sugar. 
10. Enjoy!

Spinach and Mushroom Turkey Meatballs

I love meatballs, as it turns out though, ground beef isn't on the menu for me. Turkey meatballs are usually not something to love, runny, grainy, and lacking flavor, not with these. The texture is a great selling point, they are firm, they hold together, there is flavor! The secret for the texture is oatmeal and ground flax seed meal, these ingredients actually make the meatball have some spring to them, pushing on them with a fork does not turn them in to crumbles. The flavor is due to the mushrooms, nutritional yeast, and spinach, feel free to add anchovies, cumin, and red pepper flakes.

• 8 ounces mushrooms, diced 
• 1 cup oatmeal
• 2 tablespoons flax seed meal
• 3 tablespoons nutritional yeast
• 1/2 cup gluten free french fried onions (optional)
• 1/2 teaspoon salt
• 1 tablespoon dried basil
• 1 pound ground turkey
• 1 cup frozen spinach, defrosted

1. Preheat oven to 350°F.
2. Dice mushrooms, lightly oil cast iron skillet with oil, toss in mushrooms. Flip to brown evenly, once the mushrooms brown add salt and pepper. Move cooked mushrooms into a large bowl, or my favorite new appliance, a stand mixer.
3. In the stand mixer add to the mushrooms: oatmeal, spinach, flax seed meal, nutritional yeast, fried onions, salt, and basil. Mix on low to combine. 
4. Add turkey to the mixer, mix on low until combined. Let mixture rest for 10 minutes. This will give the oatmeal and flax seeds time to absorb moisture from the turkey, really improving texture.
5. Lightly oil a roasting pan or rimmed baking sheet.
6. This is where I cook a small meatball sized patty in the cast iron skillet to see if I need to add any more salt or other seasonings.
7. Using a small scoop make one inch meatballs, roll into nice circles.
8. Bake 30 minutes, flipping halfway through, the bottoms will be browned. Top with sauce of your choice, these are mild in flavor and would be great topped with tomato, buffalo, gravy, or whatever you want over meatballs. Yum! 

 For more flavor add to recipe above (read a meatball that can be eaten alone and without sauce) these are great with a drizzle of balsamic vinegar:

•  2 ounces anchovies in oil
• 2 tablespoons A1
• 1 teaspoon liquid smoke
• 1 tablespoon soy sauce
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/8 teaspoon crushed red pepper

Marinated Tofu Feta Cheese

I loved feta, back when I thought I could eat cheese - I would heat feta in a cast iron skillet to make a beloved halloumi type grilled cheese, side note if you can eat dairy - find and eat halloumi, do it for me. I don't want to waste space with a story but, I had it once in Albania, I still remember that grilled cheese, I wish I could order it now. 

• One package extra firm tofu, pressed of water
• 2 tablespoons brown miso
• 1/3 cup lemon juice
• 1/3 cup apple cider vinegar
• 1 tablespoon olive oil 
• 2 tablespoons nutritional yeast
• 1- 2 teaspoons Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper

1.  Open container of extra firm tofu, wrap in a paper towel sheet, then again in a kitchen towel.  Lay tofu on counter, place a plastic cutting board on top followed by a wooden cutting board.  this will slowly and evenly-ish press water out of tofu - making room for our marinade.  leave the tofu for at least two hours, but no more than four hours.  the tofu will be firmer the longer you leave it and be more receptive to the marinade. 
2. In a small bowl whisk together the remaining ingredients.
3. Cut pressed tofu into smaller cubes, toss into a medium sized bowl, cover with marinade, toss to coat.
4. Marinate for at least 2 hours (I sample right after it is coated, FETA!) in the refrigerator, the next day coat tofu with olive oil to keep it fresh. 
5. I eat this quickly but it will last 2-3 weeks covered in oil in the refrigerator.

Adapted from http://greenevi.com/vegan-tofu-feta-cheese-new-and-improved/

Pumpkin Miso Soup

So easy, so delicious. I like that this recipe doesn't need to be pureed, it is so simple - a whisk and less then ten minutes to a satisfying and delicious soup. Serves four, easily double recipe to make this a meal.

• One vegetable bouillon cube
• 3 tablespoons mellow brown miso
• 1 teaspoon onion powder
• 1 teaspoon garlic powder 
• 1/2 teaspoon ground ginger
• 3 cups of water
• 1 tablespoon olive oil
• 1 15 ounce can pumpkin puree
• 1 tablespoon soy sauce
• Nori strips for garnish, buy the small flavored packets, I used Texas BBQ for mine 

1. Over medium heat in a  medium pan, add water, bouillon, miso, onion powder, garlic powder, and ginger. Whisk all until combined.
2. Add olive oil, pumpkin, and soy sauce, whisk to combine.  Cook until simmering.
3. Serve with nori strip garnish, use kitchen shears.

Seasoned Rice Crackers

This is a take on a Chex Mix recipe, the reason it is rice crackers is because I thought mine were a little bland, now they are amazing!

• 5 cups rice crackers
• 3 tablespoons butter substitute
• 1 tablespoon Worcestershire sauce
• 3/4 teaspoon seasoned salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder

1.  In a small bowl microwave butter substitute until melted, about 30 seconds. add seasoning to butter substitute.
2. In a large bowl, place crackers, pour butter substitute seasoning over it - stir to combine
3. Microwave on high for 3-4 minutes.
4. Spread crackers on parchment paper to cool.
5. once cooled, store in airtight container

Recipe adapted from https://www.chex.com/recipes/original-chex-mix/

Salmon & Spinach Coconut Alfredo

I am happy to have an auto ship for coconut cream from Amazon, this way I always have a can or two at all times. The new shipment came and with it a renewed need to make a recipe.  I like alfredo and love salmon. This is a nice marriage of cream, salmon, and spinach. This recipe serves four.

• 1 tablespoon olive oil
• 4 boneless skinless salmon fillets, about 12 ounces combined
• Salt and pepper
• 8 ounce sliced portabella mushrooms (optional)
• 2 cups frozen spinach
• 1/2 cup white wine
• 1 tablespoon Dijon mustard
• 2 tablespoons flax seed meal
• 1/2 teaspoon garlic powder 
• 1/2 teaspoon onion powder
• 1 13.66 ounce can coconut milk
• Pasta - cook according to package instructions somewhere while making the sauce.

1.  In a cast iron skillet, over medium heat pour in olive oil. 
2. Lightly sprinkle salmon with salt, pepper, and a dash of onion powder and garlic powder. 
3. Place fish in skillet, flipping after 3 minutes, continuing to cook flipped side for another 3- ish minutes - then take fish out of pan and set on plate.  while on plate - break into smaller, 1 inch pieces.
4. Pour mushrooms into the pan - adding more oil if needed, saute for 5 or so minutes until lightly brown - remove from pan, set with fish or new plate.
5. Pour spinach into pan, again adding more oil if needed. Saute in pan until fully warmed through and again remove from pan, set aside.
6. Making the sauce, in the same skillet, add wine to de-glaze the pan, whisk in mustard, flax seed meal, onion and garlic powder. Once combined, stir in all of the coconut milk can. Let this sauce cook down - stirring occasionally for 5 or so minutes.  
7. Add the mushrooms, spinach, and salmon. Stir to combine. 
8. Ladle sauce over pasta on plates. 
9. Enjoy!

Dairy Free Shamrock Shake

I was really excited when I saw a shamrock shake recipe shared on Instagram, then of course instantly sad when it wasn't dairy free. I changed the recipe to rid it of protein powder and to firm up some of the loose measurement amounts, photo of original recipe included below. Makes one shake.

• 1 banana, frozen and chopped
• 1 cup unsweetened vanilla almond milk
• 3 drops peppermint oil or 1/2 teaspoon mint extract
• 1/2 cup frozen spinach
• 1 teaspoon flax seed meal
• 1 teaspoon oatmeal
• 1 tablespoon splenda (optional)

1. Using a blender, blend all ingredients together until smooth. 
2. Enjoy!

This recipe adapted from:

Oatmeal Boston Cream Pie

Boston cream pie is my Dad's favorite cake. Here is my oatmeal version of this. This recipe is cooked mostly on the stove top and requires only the crust to be baked. It is topped with a smooth delicious ganache. Printable PDF recipe here

If you look at the top of the pie you'll see little white blobs, those are where the ganache was re-spread when the plastic wrap touched it - be ever so careful.

Crust:

• 1 cup chopped pecans
• 1 cup shredded coconut
• 1 1/2 tablespoons oil

Filling:

• 2 cups oatmeal
• 4 cups almond milk
• 1/2 teaspoon salt
• 1 1/2 cup sugar
• 2 tablespoons flax seed meal
• 2 teaspoons vanilla

Ganache topping:

• 2/3 cup almond milk
• 2 tablespoons smart balance
• 3.2 - 4 ounces dark chocolate bar
• 1/4 cup powdered sugar
• Salt flake (optional)

1.  Pre heat oven to 350F.
2. In a food processor combine pecans and coconut shreds, process until small and granular. Pour into a mixing bowl, add oil, and stir to combine.
3. In a spring form cheesecake pan, lay a circle of parchment cut to fit in bottom of pan, lightly oil sides of pan. 
4. Pour crust mixture into pan base and press crust into base and up sides half an inch. Bake crust 5 - 7 minutes, sides will lightly brown. Remove from oven and allow to cool.
5. In a large pot, add oatmeal, almond milk, and salt. Cook oatmeal on medium heat until thickened, about 5 - 10 minutes.   
6. Pour cooked oatmeal into a food processor, blender, or leave in pan and use immersion blender. Add remaining ingredients and process until smooth.
7. Pour chocolate filling into pre-baked cheesecake pan. Allow to cool to room temperature, about one hour.
8. In a medium heavy bottom pot, add almond milk, smart balance, and chocolate bar snapped into squares.  
9. Heat over medium heat, whisking constantly. Once fully combined and mixture starts to bubble, turn off heat.
10. Whisk in powdered sugar. Slowly pour over cheesecake spreading with spoon to coat top of cake. Sprinkle with salt flake.
11. Let sit at room temperature for 30 minutes. Cover with plastic wrap and refrigerate for 3 hours.
12. Using a knife loosen sides from spring form pan. Carefully lift off sides, using a cake server or even a thin sturdy George Foreman grease spatula (my cake server was MIA), slide the parchment and cake onto a plate.
13. Cut and enjoy! A glass of wine pairs amazingly with this.

These are some of the different dark chocolate bars I use.

Macaroni and Oatmeal Cheese

I already raved about oatmeal cheese plain cheddar, bacon horseradish, and Sriracha, this post is the delicious easy way to make macaroni and oatmeal cheese. Choose any of the above cheeses - bacon horseradish is my favorite.

• 12 - 16 ounce package of macaroni
• 2 cups oatmeal cheese
• 1/3 cup almond milk (unsweetened)
• Salt and pepper

1. Cook macaroni according to package instructions, drain pasta in colander, and return to cooking pot.
2. On medium heat add milk and oatmeal cheese, stirring to combine. 
3. Season with salt and pepper. My favorite topping is Sriracha. 
4. Enjoy!

Bacon Horseradish Oat Cheese

I love oatmeal - I never thought it would be so versatile that it could be made into a spreadable cheese, but here we are. This can be eaten cold from the fridge or heated to be a queso. The seasonings make this taste like a bacon horseradish cheddar, it's the liquid smoke and wasabi. Spread on crackers, dip pretzels or chips in, toss in pasta for mac and cheese, top a baked potato, or spread on bread and make a sandwich or grilled cheese. Plain oat cheddar recipe here and spicy Sriracha oat cheese here

• 1 cup rolled oats oatmeal
• 2 1/2 cups water
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1 teaspoon yellow mustard
• 1/3 cup olive oil (or oil of your choice)
• 2/3 cup nutritional yeast
• 1 tablespoon soy sauce
• 2 tablespoons apple cider vinegar
• 2 teaspoons liquid smoke
• 2 tablespoons sugar
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon crushed red pepper
• 1 tablespoon prepared wasabi 
• 2 tablespoons agar agar powder 
• Or swap this for ground flax seed meal, it will still thicken it and be melt-able

1. In a medium heavy bottom pan, add oatmeal and water. Cook until thickened, about five to seven minutes.
2. Pour cooked oatmeal into a food processor, blender, or leave in pan and use immersion blender. Add remaining ingredients and process until smooth.
3. Oil glass or crockery, pour mixture in and let cool, cover with plastic wrap and refrigerate for 4 hours if using cold. You can also use right away if you want a warm gooey cheese.

Oatmeal Cheddar Cheese

I love oatmeal - I am surprised that oat cheese has topped my preference over cashew cheeses, it in my opinion is creamier and has a better flavor. I make cakes with oatmeal, but never thought it would be so versatile that it could be made into a spreadable cheese, but here we are. This recipe is for plain cheddar, other additions can be added to make a spicy Sriracha cheese or my favorite, a bacon horseradish flavor. The recipe makes close to five cups of cheese, so feel free to separate into small batches for seasoning. This can be eaten cold from the fridge or heated to be a queso. Spread on crackers, dip pretzels or chips in, toss in pasta for mac and cheese, top a baked potato, or spread on bread and make a sandwich or grilled cheese. This cheese also reheats well in microwave and when re chilled firms back up - this cheese is amazing.

• 1 cup rolled oats oatmeal
• 2 1/2 cups water
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1 teaspoon yellow mustard
• 1/3 cup olive oil (or oil of your choice)
• 2/3 cup nutritional yeast
• 1 tablespoon soy sauce
• 2 tablespoons apple cider vinegar
• 1 teaspoon liquid smoke
• 2 tablespoons sugar
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 2 tablespoons agar agar powder 
• Or swap this for ground flax seed meal, it will still thicken it and be melt-able

1. In a medium heavy bottom pan, add oatmeal and water. Cook until thickened, about five to seven minutes.
2. Pour cooked oatmeal into a food processor, blender, or leave in pan and use immersion blender. Add remaining ingredients and process until smooth.
3. Oil glass or crockery, pour mixture in and let cool, cover with plastic wrap and refrigerate for 4 hours if using cold. You can also use right away if you want a warm gooey cheese.

Oatmeal Chocolate Cheesecake

This recipe is cooked mostly on the stove top and requires only the crust to be baked. It is topped with a smooth delicious ganache. It is like a chocolate silk pie, creamy and delicious; you won't even miss the cream cheese. Printable PDF recipe here

Crust:

• 1 cup chopped pecans
• 1 cup shredded coconut
• 1 1/2 tablespoons oil

Filling:

• 2 cups oatmeal
• 4 cups almond milk
• 1/2 teaspoon salt
• 1 tablespoon lemon juice
• 1 tablespoon apple cider vinegar
• 1 1/2 cup sugar
• 2 tablespoons flax seed meal
• 1 teaspoon vanilla
• 3.2 - 4 ounces dark chocolate bar

Ganache topping:

• 2/3 cup almond milk
• 2 tablespoons smart balance
• 3.2 - 4 ounces dark chocolate bar
• 1/4 cup powdered sugar
• Salt flake (optional)

1.  Pre heat oven to 350F.
2. In a food processor combine pecans and coconut shreds, process until small and granular. Pour in to a mixing bowl, add oil, and stir to combine.
3. In a spring form cheesecake pan, lay a circle of parchment cut to fit in bottom of pan, lightly oil sides of pan.  
4. Pour crust mixture into pan base and press crust into base and up sides half an inch. Bake crust 5 - 7 minutes, sides will lightly brown. Remove from oven and allow to cool.
5. In a large pot, add oatmeal, almond milk, and salt. Cook oatmeal on medium heat until thickened, about 5 - 10 minutes.   
6. Pour cooked oatmeal into a food processor, blender, or leave in pan and use immersion blender. Add remaining ingredients and process until smooth.
7. Pour chocolate filling into pre-baked cheesecake pan. Allow to cool to room temperature, about an hour.
8. In a medium heavy bottom pot, add almond milk, smart balance, and chocolate bar snapped into squares.  
9. Heat over medium heat, whisking constantly. Once fully combined and mixture starts to bubble, turn off heat.
10. Whisk in powdered sugar. Slowly pour over cheesecake spreading with spoon to coat top of cake. Sprinkle with salt flake. Let sit at room temperature for 30 mintutes.
11. Cover with plastic wrap and refrigerate three hours before serving. 
12. Using a knife loosen sides from spring form pan. Carefully lift off sides, using a cake server or even a thin sturdy George Foreman grease spatula, slide the parchment and cake onto a plate.
13. Cut and enjoy! A glass of wine pairs amazingly with this 

Spicy Oat Cheese

I love oatmeal - I never thought it would be so versatile that it could be made into a spreadable cheese, but here we are. This can be eaten cold from the fridge or heated to be a spicy queso. The seasonings make this taste like a buffalo cheddar. Spread on crackers, dip pretzels or chips in, toss in pasta for mac and cheese, top a baked potato, or spread on bread and make a sandwich or grilled cheese. Other flavoring recipes include plain cheddar and bacon horseradish. Printable PDF recipe here

• 1 cup rolled oats oatmeal
• 2 1/2 cups water
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1 teaspoon yellow mustard
• 1/3 cup olive oil (or oil of your choice)
• 2/3 cup nutritional yeast
• 1 tablespoon soy sauce
• 2 tablespoons apple cider vinegar
• 1 teaspoon liquid smoke
• 2 tablespoons sugar
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon crushed red pepper
• 1 tablespoon hot sauce
• 2 tablespoons agar agar powder
• Or swap this for ground flax seed meal, it will still thicken it and be melt-able

1. In a medium heavy bottom pan, add oatmeal and water. Cook until thickened, about five to seven minutes.
2. Pour cooked oatmeal into a food processor, blender, or leave in pan and use immersion blender. Add remaining ingredients and process until smooth.
3. Oil glass or crockery, pour mixture in and let cool, cover with plastic wrap and refrigerate for 4 hours if using cold. You can also use right away if you want a warm gooey cheese.

Cocoa Roasted Walnuts

This is a cocoa twist on my Baklava Roasted Walnuts recipe.  I like walnuts for these types of spiced nuts because the ridges capture the sugar coating. Also, try this with pecans. Printable recipe here.

Serves 8

• 1/4 cup sugar (or I have also used 1/8 cup sugar and 1/8 cup Splenda) 
• 1 tablespoon cocoa powder
• 1 small pinch of salt
• 2 cups walnut halves
• 1/4 cup maple syrup
• 1/4 cup water
• 1 tablespoon butter or butter substitute (I used smart balance)
• 1 teaspoon vanilla extract

1. In a medium sized bowl combine sugar, cocoa powder and salt, set aside.
2. In a medium pot over medium heat bring water and maple syrup to a boil, stir in butter, vanilla, and walnuts.  Stir gently until syrup mixture has become thickened and is coating the nuts.
3. Scrape coated walnuts into bowl of sugar mixture, stir to coat.
4. Lay coated nuts on to wax paper or silicone mat to cool.
5. Enjoy! 

Waiting for these to cool before jamming them all in my mouth