Making Vegan Cheesecake on Good Things Utah

click here to watch me make vegan cheesecake

I always love to go on Good Things Utah. The set beautiful, the hosts are all amazing and I love to be able to share my recipes with all of the viewers. I hope you try, and love, this recipe as much as I do. As much as I try not to I still crave cheesecake. I have found this satisfies that!! And it’s super easy. Be sure to let me know what you think when you make it. Tag me in your post!

{healthy} Oatmeal Cookies

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What you’ll need:

1 Quaker real summer berry medley oatmeal cup (or 1 C plain oatmeal)(the dried berries in this medley make the cookies that much better)

1/2 C white or regular whole wheat flour

1/4 C coconut flour (if you don’t have coconut flour just use an additional 1/4 C of whole wheat flour)

1 1/2 Tsp baking powder

Pinch sea salt

3/4 Tsp ground cinnamon

1/2 C honey warmed slightly

1 egg

2 Tbsp coconut oil melted

1 red or gala apple chopped finely

What you’ll do:

Preheat oven to 325

Prepare a baking sheet with wax paper and non-stick spray

In a food processor combine oatmeal, flour, baking powder, salt and cinnamon

Don’t over process, just 4-5 pulses

In a separate bowl combine oil, egg and honey

Pour egg mixture into flour mixture and combine thoroughly

Fold in apples

Chill in fridge for 20-30 minutes

Using a spoon make cookies, should make 12 cookies

This recipe would be great with any type of fruit or raisins

Enjoy!!

Thin mint cookies {vegan}

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What you’ll need:

1 row of ritz crackers

1 C semi-sweet chocolate chips

1 Tbsp coconut oil or vegetable shortening

1 Tsp peppermint extract

Optional: pistachios or walnuts would be a great addition

What you’ll do:

Heat chocolate and shortening or oil over medium in a double burner until melted or in the microwave stirring every 15 seconds until melted

Dip crackers in chocolate

Place on wax paper

Let set up for at least 30 minutes or put in freezer for a frozen treat

Enjoy!!

{vegan}{raw} Peach Cheesecake

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What you’ll need:

2 C walnuts

10 dates

1 orange (juice & zest)

1 1/2 C cashews (raw and soaked overnight if possible)

2 Tsp vanilla

1/4 C coconut oil

1 lemon

4 fresh peaches

2 Tbsp dried pineapple (optional)

1/4 C fresh currants (optional)

Springform pan

What you’ll do:

In a food processor combine walnuts, dates, juice from 1/2 the orange and zest from 1/2 the orange

Spread the walnut mixture in the bottom of the springform pan

In a blender combine cashews, vanilla, coconut oil, juice and zest from the other half of the orange, juice from the lemon

Blend until smooth

If too thick add small amounts of water until it is a thick, creamy consistency

Pour cashew mixture over crust

Cover with plastic wrap and place in freezer for 1-2 hours until firm

Cut peaches up and mash slightly

Remove cake from the freezer and top with peach mixture

Sprinkle dried pineapple and currants on top

Enjoy!!!

Apricot + Strawberry Dutch Oven Cobbler

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What you’ll need:

10 apricots washed and quartered

1 pint of strawberries washed and halved

1/2 lemon (juice)

1/2 orange (juice)

3/4 C sugar (you can use stevia for a lower sugar recipe)

1 Tbsp butter (I use vegan)

1 Tbsp sugar

2 Tbsp flour (I use unbleached all purpose)

1 Tbsp brown sugar

2 Tsp cinnamon

1 container if refrigerated biscuits, I used buttermilk

What you’ll do:

In a large bowl combine apricots, strawberries, lemon juice, orange juice, 3/4 C sugar and flour

Pour this mixture into the Dutch oven

Place biscuits on top of the mixture evenly

Cut the butter into 8 chunks and place one on top of every biscuit

Sprinkle with brown sugar, regular sugar and cinnamon

Place Dutch oven over coals in the fire pit and let cook for 15 minutes

Check biscuits after 15 minutes, cook until golden brown

Serve and enjoy!!!
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Raspberry Swirl Cheesecake with Lemon Shortbread Crust

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What you’ll need:
1 box of lemon shortbread cookies {I use gluten free}

2 Tbsp of unsalted butter melted

2 Tbsp Sugar (divided)

2 8 oz packages of cream cheese

1 can (14 oz) sweetened condensed milk

2 Tbsp heavy whipping cream

1 TSP vanilla

1 Pint raspberries

What you’ll do:

Heat oven to 350

Crush cookies (putting them in a plastic re-sealable bag and rolling them with a rolling pin is an easy way to do this)

Pour crushed graham crackers in a bowl and add 2 TBLS of sugar

Add butter and mix thoroughly

Press cookie mixture into a springform pan

Bake crust for at least 10-15 until light golden brown

While crust is cooking place cream cheese(room temp) in a bowl and beat with electric mixer until smooth

Add condensed milk, beat until smooth and until completely combined

Add whipping cream and vanilla and mix well

In a separate bowl mash raspberries and 1 Tbsp sugar

Remove Crust from oven and add cream cheese mixture

Swirl on raspberries

Cover with plastic wrap and refrigerate for at least 3 hours

Enjoy!!!

Blueberry Green Tea Tarts

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What you’ll need:

Crust:
1/2 C rolled oats
1/2 C walnuts
6 dried dates
3 Tbsp maple syrup

Filling:
2 C cashews (soaked in warm water for at least 30 minutes)
3/4 C green tea
1 Tbsp vanilla
Pinch of sea salt
1/3 C maple syrup
1/3 C agave nectar
1/3 C coconut oil (melted)
1/3 C coconut butter (melted)
1 package of fresh blueberries (about 1 cup)
6 pieces of dried pineapple

What you’ll do:
Heat oven to 350

Grease a muffin pan (I use extra virgin olive oil spray)

In a food processor combine oats and walnuts until fine

Add dates and maple syrup

Blend until thoroughly combined

Spoon mixture evenly in the muffin pan

Bake for 5-10 minutes until golden brown and let cool

In a blender combine cashews, green tea, vanilla and salt (I use a Blendtec)

Add coconut butter and mix

Add coconut oil and mix

Add maple syrup and agave and mix

Add blueberries and mix

Pour mixture on to cooled crust

Cover with plastic wrap and freeze for 2 hours

Garnish with more fresh blueberries and one dried piece of pineapple for each tart

Eat or place in the refrigerator for up to 2 days

Enjoy!!

Raspberry, rhubarb + blueberry rice pudding

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What you’ll need:
1 C uncooked brown rice
2 C water
1 small container of raspberries washed
1 small container of blueberries washed
2 rhubarb stalks peeled and chopped into bite size pieces
1/4 C sugar
1/2 water
1/2 can of coconut milk
1 Tbsp vanilla
1 Tbsp maple syrup

What you’ll do:
Cook brown rice according to directions (bring 2 cups of water to a boil, add 1 cup rice, reduce heat and simmer for 40 minutes covered)
While rice is cooking combine other 1/2 C of water, blueberries, sugar and rhubarb
Let simmer over medium low for 10-15 minutes until soft
Once rice is cooked add coconut milk, vanilla and maple syrup
Combine thoroughly
Add blueberry/rhubarb mixture
Add raspberries last

Enjoy!!!

Vegan chocolate cheesecake

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What you’ll need:
Crust:
1/2 C rolled oats
1/2 C walnuts
6 dried apricots
3 Tbsp agave nectar

Filling:
2 C cashews (soaked in warm water for at least 30 minutes)
3/4 C water
1 Tbsp vanilla
Pinch of sea salt
1/3 C maple syrup
1/3 C agave nectar
1/3 C coconut oil (melted)
1/3 C coconut butter (melted)
1/2-2/3 C cocoa powder (use less for a more mild chocolate flavor)

What you’ll do:
Heat oven to 350
Grease a muffin pan (I use extra virgin olive oil spray)
In a food processor combine oats and walnuts until fine
Add apricots and agave nectar
Blend until thoroughly combined
Spoon mixture evenly in the muffin pan
Bake for 5-10 minutes until golden brown
Let cool
In a blender combine cashews, water, vanilla and salt (I use a Blendtec)
Add coconut butter and mix
Add coconut oil and mix
Add maple syrup and agave and mix
Add cocoa powder and mix
Pour mixture on to cooled crust
Cover with plastic wrap and freeze for 2 hours
Eat or place in the refrigerator for up to 2 days

Enjoy!!

(I garnished mine with cocoa powder)