Cashew date pudding.

Cashew pudding made with cashews, dates, banana and cashew milk. Layered with blueberries. I stuck it in the freezer for about half an hour to chill out.

Super creamy.

Recipe!

2 cups raw cashews, soaked in hot water at least 30 minutes

8-10 dates, pitted and soaked in hot water to soften

1/2 frozen banana 

1 TB coconut oil

1/2 cup or more cashew milk or any non dairy milk

Drain cashews and dates. Blend with banana, coconut oil and milk until smooth. Add a little more milk if too thick. Chill for an hour or so before serving.

Broccoli Rice Casserole, Garlic Cheesy Bread and Mocha Blueberry Cake.

Last week I made this broccoli rice casserole following one of those old Campbell's recipes. Instead of cream of mushroom soup, I used Imagine portobello mushroom soup. It was good. Next time I'll add more soup and more salt.

Saw this pull apart cheesebread recipe going around that I had to make vegan. You basically melt Earth Balance, add garlic and scallions. Then you pour this mixture into the crevices of your cut up bread loaf. Wrap it in foil and bake for 10 minutes at 350 F. Then unwrap and fill with cheese, then bake for another 15 minutes unwrapped at about 400 F.

It's totally doable!

Delicious and so bad for you! I probably ate most of it on my own. The guilt!

And for weekend dessert, mocha blueberry cake! I used this recipe. I used blueberry instead of plain yogurt so mine had a hint of blueberry flavor.

It is intensely coffee flavored. The dark chocolate drizzle is a must to balance out the strong coffee.

4th of July weekend food.

A big giant burger with a vegan Boca patty, grilled veg and Chao Cheese!
I wasn't too fussy this holiday. Wanted to keep it simple.

Grilled veg, the usual.

Delicious beet and apple salad, a Happy Pear recipe (without the spinach and toasted nuts).

A very colorful coleslaw with a KFC style dressing (vegenaise, soymilk, lemon juice, vinegar, sugar).

Yesterday I made another BKT salad, this time with mixed greens which included baby kale, spinach, tatsoi etc. and I used coconut bacon instead of tempeh bacon. Still delicious!

Blueberry BISQUICK cake. I followed the old vintage recipe for "velvet crumb cake" but instead of the egg, I used half a banana, soymilk for the milk and instead of broiling a sugar/crumb mixture on top, I sprinkled a bit of brown sugar before baking. Oh and I added blueberries! This tasted exactly like blueberry muffin. I should have baked them in muffin tins.

Lemon Blueberry Almond Essence Cake.

Super good lemon blueberry cake with almond essence. I had some quebec blueberries in the freezer and a lemon and a half. I thought, "Ok, I'll make Kittee's vanilla cake without the vanilla and use almond extract and add lemon and blueberries to it!" Except I couldn't find Kittee's recipe! I was flipping through my recipe binder for it and couldn't see it so I found a different recipe which was similar so I started building my ingredients that way. Halfway (after putting flour, sugar and baking soda/salt) into the bowl, I flipped back through my binder and found Kittee's recipe that was stuck to another page! So back to Kittee's recipe for the oil, lemon zest, liquid (almond milk/lemon juice) and extract. I noticed the differences between the two were that the former recipe used a teaspoon more of baking soda and Kittee's used more sugar and oil (yes!). Once I swirled in the little blueberries, in to the oven it went. What came out was this very well risen, soft, tender, not too sweet, light cake with a touch of lemon and delicious almond flavor. I was so happy with it. And to just make it more amazing, I put some vegan Coco Whip on top. So good with tea!

Pear-Apple-Blueberry Crumble.

Third post of the day and I had to show you. After I cleared the dishes and cleaned up after having my delicious burger dinner, I noticed the apples and very ripe pears in the fruit bowl. "I should make a crumble with those.", I thought. Then a few minutes later, I had a very strong urge to do it NOW. So off I went and chopped up the fruit and added it to a bowl with cornstarch, lemon, cinnamon and a bit of maple syrup. Then I made a crumble topping of melted Earth Balance, bit of brown sugar, coconut, oats and whole wheat flour. 45 minutes later, we have a delicious sweet crumble that goes amazingly with vanilla soy ice cream. I was in heaven eating this.