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One of my favorite desserts was key lime cheesecake, and now I get to enjoy it again! I have tried different cheesecake recipes before but none were to my liking. This recipe, however, is the absolute most creamy and rich cheesecake I've made. Once you give it a try you'll know what I am talking about. Recipe: Crust: 1 sleeve graham crakcers, or 1 1/4 cup graham cracker crumbs 1/4 cup walnuts 1/4 cup vegan butter, I use Earth Balance Filling: 1 cup raw cashews, soaked for 20 minutes or longer, then drained 3/4 cup canned coconut milk, light or full fat 1/4 cup melted coconut oil Juice from 3 large limes or 6 key limes 1/3 cup agave nectar 1/2 teaspoon vanilla 4 ounces vegan cream cheese, I use Tofutti Directions: First preheat oven to 375 degrees F (190 C). Add graham crackers and walnuts to a food processor and process until it is a fine meal. While processing add the melted vegan butter, and process until combined. Line a standard muffin tin with paper liners. Evenly distribute the crust crumbles and use a flat surface object to press it down. You can also use your fingers to help mold it. Place in the oven and bake for 10 minutes. Set them aside to cool. In a blender place the cashews, coconut milk, coconut oil, lime juice, agave nectar, vanilla and cream cheese and blend until completely smooth and creamy. Pour the filling into the muffin tins evenly. Place them covered in the freezer. Place them in the refrigerator 15 minutes before serving, to help them thaw. They will keep in the freezer for up to 2 weeks if you keep them covered.

Starbucks Orange Cranberry Scones Vegan Style The only bad thing about these are they're gone as soon as you make them. They certainly don't last long, because everyone goes back for seconds and even thirds. This recipe was actually taken from the orange cranberry scones they offer at Starbucks. They were one of my mom's favorite desserts there, until she found the recipe and was able to make them at home. She passed the recipe along to me and I was able to make them vegan for us to enjoy. These scones are a great sweet treat because in the whole batch it only contains 7 teaspoons of sugar. That's almost less than 1/2 a teaspoon per scone, and that's a whole lot less than your average dessert. However, with the glaze it adds a little bit more, but the glaze is always optional. Recipe: Scones: 2 cups all-purpose flour 7 tsp sugar 1 Tbsp grated orange peel 2 tsp baking powder 1/2 tsp salt 1/4 tsp baking soda 1/3 cup cold vegan butter 1 cup dried cranberries 1/4 cup orange juice 1/4 cup soy creamer 1 Tbsp ground flaxseed 3 Tbsp water Glaze: 1/2 cup powdered sugar 1 Tbsp orange juice Fruit Butter: 1/3 cup vegan butter 2-3 Tbsp jelly (orange would be best with the scones, but you can use any flavor) Directions: In a large bowl, combine the flour, 7 teaspoons sugar, orange peel, baking powder, salt and baking soda. Cut in butter until the mixture resembles coarse crumbs; set aside. Combine the flaxseed and water. Set aside until you're ready to mix the dry and wet ingredients together. In a small bowl combine the cranberries, orange juice, cream. Add to flour mixture and stir until a soft dough forms. On a floured surface, gently knead 6-8 times. Pat dough into an 8 inch circle. Cut into 10-12 wedges. Separate wedges and place on a baking sheet lined with parchment paper (parchment paper is optional). Bake at 400 degrees for 12 minutes. At 12 minutes brush the scones with the glaze, then put back in the oven for about 3 more minutes or until lightly browned. Remove to a wire rack. Serve butter with warm scones.

Here is my first video I put together to demonstrate how to make pesto sauce. Give the recipe a try and let me know how you enjoy it! Pesto Sauce Recipe 2 cups basil, packed 1/4 cup pine nuts (or walnuts) 2 Tbsp nutritional yeast flakes 1 Tbsp lemon juice 2 cloves of garlic Salt to taste Directions: Place all ingredients into a food processor. Blend for about 3-5 minutes or until it is a somewhat smooth consistency. Eat it with pasta, as a pizza sauce, or my favorite, Israeli couscous. Benefits Basil: helps to relieve nervous digestive spasms and headaches associated with indigestion. Pine Nuts: rich in good fats, protein, vitamin B1, and iron. Helps with nervous disorders and anemia.

Honestly, this is a recipe I make at least once a week. For one, they are amazingly delicious and simple to make. Secondly, when you are on a budget, beans and rice are the way to go. Plus beans and brown rice are great sources of fiber, which can help with weight loss. The beans can also be made in a pressure cooker, which really helps to lower down on cooking time. Instead of 2-3 hours, it only takes around 30-40 minutes to cook the beans. The rice can also be made in a rice cooker. I like to sauté the rice first and then place it into the rice cooker, add the water and salt, and let it cook away. In my opinion, beans and rice are a staple food in a vegetarian or vegans diet. They're so full of nutrition and a great way to replace other protein foods. So, I hope you enjoy this recipe and give it a try. Recipe: Beans 2 cups black beans, rinsed and soaked for 2+ hours 8-10 cups of water, added over time 4-7 cloves garlic, minced 1/2 onion, minced 2-3 Tbsp olive oil 3 Bay leaves salt to taste Directions: Place olive oil, garlic, and onion into a large pot on a medium-high heat. Sauté them until the onions are transparent. Add 4 cups of water, black beans, bay leaf, and salt. Allow beans to cook until they are soft and tender. It usually takes between 2-3 hours to fully cook. Continue to add water throughout the cooking time, checking periodically to make sure they don't loose too much water. Rice: 1 cup brown rice, rinsed and drained 2 cups water 1/2-1 tsp salt 1-2 Tbsp olive oil Instructions: In a pot add the olive oil and rice, on a medium heat. Sauté the rice until it is a little bit golden brown and somewhat dry. Add the water and bring it to a boil. Once it starts to boil add the salt, and allow it to boil for about 3-4 more minutes. Put the lid on the pot, and put the heat down to low. Allow the rice to cook for 30-35 minutes, until the water has evaporated and the rice is tender. Garlic: 1 bulb of garlic, minced 3 Tbsp olive oil, or more/less if needed Instructions: Place a pan on a medium heat and add the olive oil and garlic. Sauté the garlic until it is nice and golden brown. It usually takes about 4-6 minutes to full cook. Eat and enjoy!

This recipe is a tough one to give out, simply because it seems to be everyones favorite that I make it for. But instead of wanting all the compliments all to myself, I have decided to share this recipe with you all. I've had many request for this banana bread. From professors asking for it, request for birthday parties, or just my husband craving it. It's a hit all around. One of my favorite things about this recipe is how easy it is. It's so simple! The only hard part is having to wait the hour while it bakes. Try it, I know you'll love it! Ingredients: 3 bananas 1/3 cup melted butter 3/4 cup sugar 1 teaspoon vanilla 1 teaspoon baking soda pinch of salt 1 1/2 cups all-purpose flour 3 tablespoon water mixed with 1 tablespoon of ground flaxseed Instructions: Preheat the over to 350 degrees, and butter a bread pan. In a mixing bowl mash the 3 bananas with a fork until it is smooth. Add the melted butter into the mashed bananas. Mix in the baking soda, salt, sugar, vanilla, and flaxseed combination. Finally mix in flour, just until it is completely blended. Pour the batter into your prepared bread pan. Bake at 350 degrees for 1 hour. At 50 minutes check the loaf to see if it is finished, by poking a toothpick or knife in the middle of the loaf. If it comes out clean the bread is finished, if it has batter on it, stick the bread back in for the remaining 10 minutes. Remove the banana bread from the over and place on a cooling rack. Remove the bread from the pan, and slice and serve. Most importantly, enjoy!

Pão de Banana Com antecedência peço desculpas pelo meu português, eu sou americana e tive o contato e a oportunidade de aprender o português quando vivi em Manaus por 6 semanas. Continuo aprendendo mantendo contato com meus amigos brasileiros, e por fim, amo cozinhar, e... Esta receita é uma das minhas favoritas, porque é simples de fazer e também muito deliciosa. Eu espero que vocês gostem. Se você gostou deste vídeo e quiser saber mais por favor "subscribe" ou deixe seu comentário abaixo e eu vou tentar fazer mais vídeos em português para você. Vamos a Receita: 3 bananas 1/3 xícara de manteiga derretida 3/4 xícara de açúcar 1 colher de chá de baunilha 1 colher de chá de bicarbonato de sódio pitada de sal 1 1/2 xícaras de farinha de trigo misture 3 colher de sopa de água com 1 colher de sopa de semente de linhaça moída Em uma tigela amasse as bananas 3 com um garfo até que estejam bem amassadas e então adicione a manteiga derretida. Depois adicione o bicarbonato de sódio, sal, açúcar, baunilha e combinação de linhaça. Finalmente adicione a farinha e misture bem até que esteja completamente uniforme. Despeje a massa em uma forma para pão untada com manteiga. Pre-aqueça seu forno a 180 graus em seguida ponha para assar por 50 a 60 minutos. Verifique se está bem assado com o velho segredo do palito, alfinetando o seu pão bem no meio e se o palito ele sair limpo o pão está pronto mas se ainda tiver massa nele(o palito), ponha de volta para assar por mais alguns minutos. Retire seu pão de banana do forno e coloque em algum lugar para resfriar. Ok, está pronto para servir. O mais importante, divirta-se! Muito Obrigada!

Ranch. It's an American staple condiment. There are plenty of completely homemade recipes, but I find this one is particularly easy, and I always have these ingredients on hand. There are quite a few vegan mayonnaise's on the market these days. Typically I will use the Just Mayo or Follow Your Heart brand. Both have good flavor and consistency. You can also make your own mayonnaise, and I have a recipe for this in my cookbook Simply Fresh, found on page 103, for those that have it. Ingredients: 1/2 cup vegan mayonnaise (I like Follow Your Heart) 1 Tablespoon lemon or lime juice 1/2 teaspoon onion powder 1/4 teaspoon garlic powder 1/4 teaspoon salt 1 teaspoon parsley 2 teaspoons dill Directions: Place all ingredients into a small bowl and whisk together until mixed well. Place in a tupperware and store in refrigerator for up to 30 days. For a homemade vegan mayonnaise that is oil free, you can find one in my cookbook, Simply Fresh. The recipe is found on page 103 for those of you who have it. If not, you can still get yours! There are plenty of other homemade condiments in my cookbook as well.

Before I even had kids I had heard bad things about baby products and how the chemicals in them can be cancer causing. Why would we want to use things that are harmful, especially for our precious little children? But once I had my first son, I saw how bad diaper rashes could get, and I was conflicted on what to use to help relieve his pain. We ended up using the one I had heard bad things about out of desperation. But I did not feel good about it at all. Soon after I started looking for a more natural diaper rash cream, and started using that and still do occasionally. However, when I came across this DIY spray I thought I would give it a try. I absolutely love it, and my boys bums are happy about it. Not only is it natural, but all you have to do is spray it on, instead of wiping on a cream with your finger. And that's always dangerous after a poppy diaper. I don't always use this after every diaper change, but I do find myself using it a couple times a day, whether they have a little redness or not, just people I know it's good for their skin. The best way is to give it a couple of sprays after you have changed and wiped baby, then let it air dry for a few seconds. This will help it to adhere to the skin rather than the diaper. I'll usually let it sit for 10 seconds or longer. Use as needed. Benefits of Frankincense: There are plenty of health benefits, but the main ones are that it helps to relieve chronic stress, anxiety, reduces pain, reduces inflammation, and even potentially to fight cancer. It's also Biblical! According to the Hebrew Bible, frankincense and myrrh were components of the holy incense ritually burned in Jerusalem's sacred temples during ancient times. So put some in a diffusor while you're at it! Benefits of Lavender: Lavender offers a calming benefit just from the smell. But when it comes to the skin it helps to reduce redness, blotchy patches, and has an antiseptic property to help the skin to heal faster. Since both Frankincense and Lavender are beneficial or the skin, you can even use this spray on your face to help with redness, acne, or to help with wrinkles.

If I'm in a hurry to make a dessert for guests, this is usually my go to. It's quick and easy, plus I usually have all of the ingredients in my house at all times. Plus, people are usually impressed by the fruit butter as well, and they're surprised to find out how simple it is. Sometimes on Sunday morning I'll wake up before my husband and kids and make these for breakfast as a surprise for them. Don't worry, I still serve fruit with these if I serve them at breakfast. Recipe: 2 cups all purpose flour 7 teaspoons sugar 2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda 1/3 cup vegan butter 1/2 cup soy milk 1 tablespoon flaxseed 3 tablespoons water 1 cup vegan chocolate chips Glaze: 1/2 cup powdered sugar 1 tablespoon soy milk Fruit Butter: 1/3 cup non-dairy butter 2-3 tablespoons jelly Instructions: In a large bowl, combine the flour, 7 teaspoons sugar, baking powder, salt and baking soda. Cut in butter until the mixture resembles coarse crumbs; set aside. Combine the flaxseed and water. Set aside until you're ready to mix the dry and wet ingredients together. Add the soy milk and the flaxseed mix "egg". Stir until a soft dough forms. On a floured surface, gently knead 6-8 times. Pat dough into an 8 inch circle. Cut into 10-12 wedges. Separate wedges and place on a baking sheet lined with parchment paper (parchment paper is optional). Bake at 400 degrees Fahrenheit (200 Celsius) for 15 minutes. Drizzle glaze on warm scones. Remove to a wire rack to cool. Serve butter with warm scones.

Receita: 2 xícaras de farinha de trigo 7 colheres de chá de açúcar 2 colheres de chá de fermento em pó 1/2 colher de chá de sal 1/4 colher de chá de bicarbonato de sódio Manteiga vegan de 1/3 de xícara 1/2 xícara (118ml) de leite de soja 1 colher de sopa de linhaça 3 colheres de sopa de água 1 xícara de chocolate vegan chips Esmalte: 1/2 xícara de açúcar em pó 1 colher de sopa de leite de soja Manteiga De Frutas: 1/3 xícara de manteiga não láctea 2-3 colheres de sopa de geléia Instruções: Em uma tigela grande, misture a farinha, 7 colheres de chá de açúcar, casca de laranja, fermento em pó, sal e bicarbonato de sódio. Corte na manteiga até que a mistura se assemelhe a migalhas grosseiras; deixou de lado. Combine a linhaça e a água. Reserve até que esteja pronto para misturar os ingredientes secos e molhados. Adicione o leite de soja e a mistura de linhaça "ovo". Mexa até formar uma massa macia. Em uma superfície enfarinhada, gentilmente amasse 6-8 vezes. Pat massa em um círculo de 8 polegadas. Corte em 10-12 cunhas. Separe as fatias e coloque em uma assadeira forrada com papel manteiga (papel manteiga é opcional). Asse a 400 graus Fahrenheit (200 Celsius) por 15 minutos. Retire para uma gradinha para esfriar. Sirva manteiga com scones quentes.

They also make great gifts to share with others! Whether they are vegan or meat eaters, they will enjoy this book. There is so much to offer everyone. It's more than just recipes. It contains a health section to help with many of the ailments we see today: diabetes, high blood pressure, high cholesterol, and much more! Plus, when you purchase my cookbook 100% of the proceeds go to help a former college student pay off her debt. Me! Lol. That's right. I'm on the Dave Ramsey program, and working on paying off my student loans. As a stay-at-home mom, this is how I am paying off my loans. So each purchase is more than just a book. (If you don't know about Dave Ramsey, get to know him!).

Bacon. Everyone knows what it is, they have tried it, love it, eat it all the time. But what about their health? We all know by now, that pork is not a healthy food for us. For one, it is a red meat and has a lot of cholesterol and fat, which is not good for the arteries or heart. Second, they will eat anything. A friend of mine went on a mission trip to India a few years back, and when he came back he confirmed why we should not be eating pork. In the part of India he was in, he said that along side of the roads were ditches, and in these ditches people would use them as toilets. Can you imagine having a town where people's feces and urine are all around you? Me neither. But to help the city to stay somewhat clean, at night they would let the pigs out, and the pigs would go and clean up the "toilets." Meaning, the pigs would eat the feces from the people in the ditches. English Version: You are what you eat. I'm sure none of us could imagine eating feces, but if we are eating pigs that eat the feces, isn't that considered the same? Okay, so maybe where you live the pigs are fed something different, but that still doesn't make it much healthier. So, I decided to try something new for us. Something that is a much healthier option than bacon, but still has great flavor and taste. So I hope you give it a try. You'll love the flavor whether you're vegan or not. Recipe: sliced tofu, firm 2 tsp soy sauce 1/4 cup nutritional yeast flakes 1 tsp liquid smoke 1/2 tsp smoked or mild paprika (this adds a little red color to it) Slice bacon into thin slices, and place them into your pan on a medium heat with oil in the bottom. Cook them until they are nice and crispy brown. Usually I'll let them cook for 7-10 minutes on each side. Then begin to season them. First add the soy sauce, nutritional yeast, paprika (if desired), and finally the liquid smoke. Sauté them for 1 more minute, remove from heat, and enjoy. Portuguese version: