Vegan Tiramisu Cheesecake - Bible

                                                                My Final Recipe
      I have been making a lot of really amazing and yummy recipes lately but today I wanted to try to mix it up a little bit and make something a little more complex. Today we are going to make Tiramisu
cheesecake. I had never tried it before so I was in for a surprise and my mom reassured me it is very good.

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This recipe had a lot more to it than I thought. And because its vegan I didn't buy the Lady finger cookie layer I made it from scratch. There was a whole lot of Ingredients and a whole lot of steps but boy was it worth it every bite. It went pretty fast too.

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These are the Lady finger cookies will go in the middle of the cheesecake. This recipe has no eggs, milk, or any kinds of dairy products it is fully vegan.



INGREADENTS FOR THE LADY FINGER        
               COOKIE LAYER

~ 6 tablespoons of coconut flower

~ 3 tablespoons of palm shortening

~ 2 tablespoons of coconut nectar

~ 2 table spoons of coconut sugar


FOR THE PALEO CHEESECAKE LAYER

~ 2 3/4 cups of raw cashews

~ 1/4 cup of maple syrup

~ 1/2 cup of coconut cream

~ 1/4 teaspoon of Almond Extract

~ 2 teaspoons of Lemon Juice

~ 1/3 cup of coconut oil

~ 3 Tablespoons of Coconut Sugar

FOR THE COFFEE SYRUP

~ 1/2 cup of strong coffee

~ 2 Tablespoons of dark rum

~ 1 tablespoon of cognac

~ 2 tablespoons of Cocoa powder

~ 1/2 teaspoon of espresso powder



DIRECTIONS


FOR THE LADY FINGER COOKIE LAYER

1. preheat the oven to 350F and line a baking sheet with parchment paper

2. Blend all of the Lady Finger Cookie ingredients together

3. Pour the mixture into a piping bag and make three inch logs and 1 inch thick with the dough

4. Bake in the oven for 8-10 minutes

5. Take them out and let them cool completely

FOR THE PALEO CHEESECAKE LAYER

1. Soak the cahews for 4 hours in water. Measure and dry three cups worth

2. Blend the cashews in a food processor for about 1-2 min until creamy

3. Add the coconut cream, maple syrup, almond extract, and lemon juice and blend until combined

4. Blend in the ghee and coconut sugar


ASSEMBLING THE CAKE

1. Combine the coffee syrup ingredients

2. Dip the Lady finger cookies into the syrup for 5 seconds ( I learned to not dip them in too long so they don't get too soggy)

3. Place the dipped cookies at the bottom of the pan

4. Layer half of the paleo cheesecake on top of them

5. Then repeat the first steps so that you have another layer and the layers should look like this

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Lastly refrigerate for about 6 hours

Before you serve sprinkle with a little bit of coco powder and espresso powder.




This recipe was super yummy and a great deal of work so I don't know if I will be making it that often. Also some of the ingredients were a little hard to find, but this is something that I will defiantly be making again. It would be perfect for a Birthday or Anniversary party. I am so glad I listened to my mom/ mentor and made this recipe
not only did it taste amazing but it made me a better cook.

Vegan Lemon Bars - English

I had never tried lemon bars before so I thought vegan lemon bars would be a good way to go, I was right. They are very good and I never realized how much I liked lemon. They are zesty and you will hopefully enjoy them even if you ant a lemon lover. My mom/mentor didn't want to make them because she doesn't like lemon but she loved these so you never know.

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INGREADIENTS


For the crust:

1/2 cup vegan butter

1/4 cup sugar

1 cup unbleached flour



For the filling:

1/2 cup silken tofu

1 cup sugar

zest from 2 lemons

1/3 cup fresh lemon juice

2 tbsp unbleached flour

2 tbsp cornstarch

confectioners sugar, sifted



DIRECTIONS:

Preheat the oven to 350 degrees

Grease an 8x8 baking pan with oil and sprinkle with flour

For making the crust, cream the butter and confectioners sugar with a mixer until fluffy. Than add the flour and need until the dough comes together

press the mixture into the bottom of the greased pan and bake for twenty min, after removed from the oven place on a cooling rack while preparing the filling

For the filling blend the tofu in a food processor until smooth, next add the sugar and blend again

Also blend in the lemon zest, lemon juice, flour, and corn starch

Next pour in the pan over the crust and bake for 30 minutes

remove from the oven and place on a cooling rack

When serving dust the bars with the sifted confectioners sugar

This recipe serves 16

Hope you enjoy :)

Vegan Lemon Raspberry cheesecake cupcakes - Bible

                 Todays recipe is one of my personal favourites. The first time I ever made it was a vegan
recipe and I've tried regular raspberry lemon cheese cake and it doesn't nearly measure up to this recipe. My mom who is my mentor is the one who picked it out and I'm glad she did because it was very yummy. I have only made it one time due to all the different ingredients but I'm very excited to
be making it again and my hope is the I will improve and it will be even better the second time.

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INGREADENTS


For the crust:

1 cup of walnuts

1/2 cup of almonds

10 dates ( note : the dates are to help the nuts stick together, it tastes amazing)

1/2 t vanilla

and a pinch of salt


Lemon cheesecake layer

1 cup of cashews soaked over night

zest of 2 lemons

1/2 cup of coconut cream

1/4 cup honey

1 tsp vanilla

1/4 salt

Raspberry Topping

2 cups of frozen raspberries

2 tbs of honey

1.5 tsp of corn starch

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Another fun way to prepare this cheese cake is in slices instead of cupcakes its perfect choice for dessert if your hosting a dinner.


DIRECTIONS

Crust


First you place the dates, nuts, vanilla, and salt into a food processor   and blend until it becomes sticky and can form a ball. Then divide into little balls and press them flat in cupcake wrappers. Or if you are making a cake than press into a 8 by 8 pan. And place in the fridge to cool.


Lemon filling


In a blender combine lemon zest and juice, cashews, coconut cream, vanilla, salt, and honey. Blend until smooth. Next pour the batter onto the chilled crust, cover the cupcake pan or cake pan with saran wrap and leave in the freezer while you prepare the topping.



Raspberry topping


In a small sauce pan, heat raspberries and honey over medium heat. When they start to soften add the corn starch so that thickens, and chill in the fridge for 5min.


When the lemon cheese cake becomes hardened spread the raspberry sauce on top and place back into the freezer until firm.


I am super happy to have had share this recipe with you and I hope you enjoy! I know I did :)

Vegan Spinach Dip - English

                    Yay! Its finally the new year and its time to try something new. I thought of a great new recipe for me to share with you today! This is the first time I have made it and i've fallen in love.
I don't make dips that often but I gotta say trying something new almost always pays off.

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Okay in a non vegan recipe you would normally have cheese but as a replacement we are going to use raw cashews, and do they ever taste good. Iv'e made cheese sauce for my nachos with them before and I never wan't to go back.


 

   So lets get started:

 INGREADENTS:



400 grams of soft tofu

3/4 cup of raw cashew nuts make sure to soak over night and drain

1/4 cup of nutritional yeast

2 teaspoons of apple cider vinegar

1/2 teaspoon of salt

260grams of spinach ( 175 grams cooked and squeezed )

1 tablespoon vegetable oil

1 onion

2 cloves of garlic minced

100 grams of water chestnuts

extra virgin olive oil

smoked paprika


INSTRUCTIONS

1. In a high speed blender add in the tofu, soaked cashews, nutritional yeast,
vinegar, and salt and blend until it is smooth.


2. Put the top of the spinach leaves in a bowl and rinse with cold water, drain out the
water and chop them up into small pieces


3. Add the oil, onions, and garlic to a frying pan and saute over medium heat until
the onions become brown

5. Add the water chestnuts and spinach then saute. Then turn down the heat and add the cashew puree and tofu, stir until mixed and warm.


6. Last on top drizzle with oil and sprinkle on the smoked paprika





This dip is fun to make it is also very delicious! It tastes very good with bread, vegetables
or my mom who is my mentor for this project recommended organic chips. I really hope this recipe helped and that you enjoy it as much as my family did. :)

Delicious Vegan Brownie - Bible

                                 



   

                 I just came across a great new vegan brownie recipe that I just had to share with you.
In my opinion vegan brownies are actually more delicious than just regular brownies and these ones are even better!

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These brownies would be a great to celebrate a loved ones birthday, or for any other occasion, there dosent even have to be an occasion at all!!

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These amazing vegan brownies are a great alternative to your typical every brownie. They are a whole lot healthier and are a perfect after
school snack for your kids.




Lets get started!!



Ingredents

5 tabel spoons of sunflower oil ( use a little extra for greasing)

200 g of dairy free dark chocolate

170 g of self raising flour

3 heaped tsp of coco powder

180 g of caster sugar

a pinch of salt

1 vanilla pod

230 ml of unsweetened soya milk

200 g of pecans or I used walnuts its whatever you prefer :)


Now that we have our ingredients lets jump on to the directions


Directions


1. pree heat the oven to 350 f and while your oven is heating up grease a square sauce pan than line it with parchment paper

2. melt 150 g of dark chocolate on min heat on your stove top,
when it has melted set aside to cool

3. next sieve the flour and coco powder into a large bowl, and stir in the sugar and a pinch of salt.

4. In a bowl put in halve of the vanilla bean seeds, then add in the oil, soya milk and melted chocolate (mix until combined)

5. chop up and stir in the left over chocolate and most of the pecans or walnuts ( depending if you want some for the top).

6. pour the brownie mixture into your pan and add the rest of the pecans

7. place in the oven for 20-25 minutes and make sure you let them cool for about 5 minutes so they don't crumble on you but their still nice and warm

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This recipe makes for 16 brownies. They were so fun to make and got eaten  up right away at my house! My family is just begging me to make more.


I really hope you enjoy them too!