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Strawberry “Cheesecake”

Strawberry “Cheesecake”

76 calories, 11g CHO’s, 3g fat, 1g protein, 2g fiber, 43mg sodium per slice!

(For the record, this is what happens if you don’t wait for it to hang out in the fridge for about an hour.)

I was also a genius and didn’t read into the whole copyright business/legalities from the website I adapted this from, so if you want the actual recipe, go there! (Sorry! :x ) The only things we changed up are listed below:

  • Using sweetened shredded coconut instead of unsweetened (we couldn’t find unsweetened at the store :[ )
  • Murdering 3/4 cup of cashews in the food processor for the cashew butter in the filling
  • Using the cashew pulp we had from making cashew milk in the crust
  • Not adding the sweetener into the filling

It made enough to fill a small cake pan and a loaf pan, so…loosely 24 small-ish servings (slices). We polished both of them off within 2 days of break. This probably needs to stop.

“Pour the tea, or you shall never bring honor to your family!”


Chocolate Banana Bread Pudding

This was one of the desserts I made for the fundraiser we held to raise money for the Philippines! I wanted to make healthier versions of desserts so we wouldn’t go too far down the path of never-again-shall-we-ever-eat-like-this. Basically, it was a cooking contest of sorts where we had volunteers make desserts and prizes for 3 different categories.

  • Judges’ Favorite (basically the one they all agree on in terms of liking it the most)
  • Crowd Favorite (attendees each got 2 tickets so they could pick their 2 favorite desserts and vote for it)
  • Best-tasting Healthy Dessert (this was my doing because I kinda wanted to inspire people to think outside the box/realize that healthy desserts can be amazing too >_>)

The prizes I chose were $25 gift certificates to either Amazon or Kroger since I figured that would be the most practical (other than perhaps cold, hard cash) for anyone receiving it. :D They definitely seemed to go over well!

The entries included vegan pumpkin gingerbread vegan cupcakes, vegan pumpkin cookies with cinnamon buttercream frosting, cannolis, mango panna cotta, banana creme pies, spelt oatmeal raisin cookies, chocolate banana bread pudding, apricot tortes, vegan brownies, chocolate peanut butter rice krispies, raspberry red velvet trifles, oreo truffles, tiger stripe cookies, apple pie…

I was kinda worried that we wouldn’t have enough desserts (getting med students to participate in anything is pretty much always a struggle), so I made two things! Recipe adapted from here! Her version definitely looks a lot prettier; I mashed the bananas because I didn’t copy down the full recipe and thought that was what had to be done, har har.

I baked this up at Sean/Isaac’s place because I didn’t want to drive home to do it. He taste-tested a piece before I left.
S: …
F: …Oh no! Is it bad!?
S: Farrah, what have you done!? I want to eat the whole tray!
F: Oh, whew! But I need to bring this over right now! I’ll make more!?
S: Okay!!!

Chocolate Banana Bread Pudding

-2 1/2 cups vanilla almond milk, unsweetened
-3 tbsp cornstarch
-1/4 cup light brown sugar
-1/3 cup maple syrup
-1 tbsp pure vanilla extract
-1/4 tsp cinnamon
-1/4 tsp sea salt
-5 cups whole wheat bread, torn into 1-2 in. pieces
-2 extra-ripe bananas, mashed
-2 100 calorie Trader Joe milk chocolate bars, crushed

1) Preheat oven to 350.
2) Whisk together all but the last 3 ingredients in a large bowl. Add remaining ingredients, stir to combine, allowing the bread to absorb most of the liquid.
3) Scrape into prepared dish + press down to smooth the top.
4) Let sit 15 minutes so bread absorbs more liquid, then bake uncovered until lightly brown + firm (~30 minutes).
5) Serve warm!

Vegan French Toast

The recipe is adapted from here. The changes I made were really just because I dislike using salt and I didn’t happen to have any nutmeg. This does indeed have an egg-y sort of taste to it despite there not being any in it. I bought a tapioca loaf the other day (it was on sale and I was curious) so I used that. :] The original recipe called for 6 slices of bread, but I had enough left over for the whole loaf, so why the hell not, right? :O Waste not!

Vegan French Toast

-1 cup unsweetened Almond Breeze Almond Milk, vanilla
-1 tbsp maple syrup
-2 tbsp almond flour
-1 tbsp nutritional yeast
-1 tsp cinnamon
-coconut oil
-12 slices tapioca bread

1) Whisk together almond milk, maple syrup, flour, nutritional yeast and cinnamon.
2) Coat each slice of bread thoroughly.
3) Heat coconut oil in large pan over medium-high heat. When it’s hot, place the bread slices in and cook for a few minutes per side until golden brown.
4) Top with powdered sugar, vegan butter, maple syrup, coconut butter, fruit butter, fresh fruit…the possibilities are endless!
(They’re pictured here with maple syrup and coconut butter.)

Garden Frittata

My quest to obtain recipes for awesome foods from my church are at last coming into fruition! There may be a cooking class starting in January, so I’m rather excited. :D In the meantime, I have a bunch of recipes to tie me over til then, heh heh heh. You can double/triple/quadruple this if you’re bringing it to a potluck or something, but if you’re feeding just yourself, this recipe should do the trick!

Garden Frittata


-1 russet potato, peeled + thinly sliced
-7 oz. soft silken tofu
-2 tbsp vegan margarine (e.g. Earth Balance)
-3 tbsp cornstarch or arrowroot
-1 tsp baking powder
-1/2 tsp freshly ground black pepper
-1/2 tsp turmeric
-1/2 tsp onion powder
-1/2 tsp garlic powder
-1 onion, chopped
-1 zucchini, shredded (or carrots*, or spinach!)
-1 small heirloom tomato, sliced
-fresh basil leaves for garnish (optional; could use dried basil)

1) Place sliced potatoes in a small saucepan and fill to cover water. Bring to a boil + let cook until potatoes are just fork tender. Drain + set aside.
2) In a blender, puree tofu, margarine, cornstarch, baking powder, pepper, turmeric, onion powder + garlic powder. Set aside.
3) Preheat oven to broil.
4) In a 9 in. oven-safe nonstick skillet, heat oil over med-high heat. Add onions + let cook until soft + lightly browned. Add zucchini + potatoes and let cook a couple more minutes. Pour in tofu mixture + turn heat to med-low. Turn the contents of the skillet a few times until all veggies are coated. Smooth the top with a spatula + decorate with tomato slices. Let cook for 15 minutes.
5) Place skillet under broiler and let cook for 3-5 minutes, or until top is nicely browned. (Check every 2 minutes to make sure it doesn’t brown.) Remove from heat and serve!
*The carrot one is my favorite!


Carrot! <3


Tofu Scramble

First and foremost…the band is staying together!!! :D! All four of us made it into our first choice! :D!!!

I dragged myself out of bed early (6:30 a.m. :'( ) to help out with Thanksgiving breakfast at church last week. We made decorations, set the tables and cooked up a wholeee bunch of food. :] Kester was making this tofu scramble in the kitchen while we were making decorations and it was complete torture sitting there and smelling the delicious awesome-ness but not being able to eat any of it. The wait was worth it though.

This recipe makes about 2 1/4 cups! Kester got it from this book, which I think the church’s thrift shop sells. I really need to go there one of these days.

Tofu Scramble

-1/2 cup onions, finely chopped
-1/4 cup water
-2 tbsp EVOO
-2 cups tofu, mashed
-4 tsp country-style seasoning (obtained from my church’s thrift shop downtown)
-1/2 tsp onion powder
-2 tsp nutritional yeast flakes
-1/4-1/2 tsp garlic powder
-1/4 tsp salt
-2 tbsp chives or parsley (or 1/4-1/2 tsp thyme!)

1) Rinse tofu in cold water. Drain + mash w/potato masher or fork.
2) In a skillet, saute onions in water + oil until soft. Add remaining ingredients and stir together well on medium heat for 5-10 minutes.

Thanksgiving breakfast!