Wednesday, January 15, 2014

Mini Berry Cheesecakes


Love is in the air!  Valentine's Day is just around the corner and it's time to start thinking about what to make for your special someone.  Most people go for chocolaty desserts... not my monkey (tragic, I know).  Every year on Valentine's Day we choose a special restaurant to go to~ Just the two of us.  But I like to make my own dessert. I try to come up with a new dessert that is both delicious and beautiful to compliment our meal.  I think this special treat might be the one!

Refined sugar, gluten, and dairy free... these mini berry cheesecakes are simply marvelous!  I took my recipe for vegan mini coconut cream pies and altered them into little, delightful cheesecakes sweetened with the delicate flavor of pure maple syrup and loaded with juicy berries.  The crust is the perfect compliment, with oats and pecans. I seriously can't stand the cuteness of mini desserts.  Mini pies, mini cupcakes, mini cheesecakes.  Be still my heart.  What dessert will you make this Valentine's Day to say "I love you"?

Thursday, January 9, 2014

Spinach & Walnut Stuffed Mushrooms




There was quite a bit of leftover "filling" and it actually made for a really good raw dip or  spread to use on sandwiches! I will most definitely be making it again.


Spinach & Walnut Stuffed Shrooms
  • 8 oz (about 20) baby bella mushrooms.
  • 1/4 cup balsamic vinegar 
  • 1/2 red bell pepper
  • 1 1/2 cups raw spinach
  • 1/2 c. raw walnuts
  • 2 cloves garlic
  • 1/3 of a small onion
  • 1/2 tbs coconut oil (you could use olive oil if making a raw spread).
  • 1/2 tsp salt
  • Black pepper to taste

Directions:

  1. Preheat oven to 400 degrees. In a food processor or blender, combine all ingredients except mushrooms and balsamic vinegar and blend until smooth. Wash mushrooms, carefully remove stems to create a pocket for the filling, and brush with balsamic vinegar. Evenly fill mushrooms with spinach and walnut stuffing.
  2. Place stuffed mushrooms on a baking sheet and bake for about 15 minutes, or until mushrooms have softened and released their moisture. Remove from oven, carefully use tongs or a spatula to transfer mushrooms to serving dish.

Wednesday, January 1, 2014

Beet & Kale Pesto Valentine's Day Pizza



I know, it’s kinda cheezy, right? Well, first off because it’s pizza… which is always cheesy. But also because there are heart-shaped beets all over it. How great is that?
I couldn’t help myself. I wanted to do a Valentine’s Day recipe that was festive but not pumped full of dyes or other artificial crap. And the fact that I love beets doesn't hurt.
Plus, think of all the different names this pizza could have. The puns are endless! Beet Still My Heart Pizza, Can You Feel My Heart Beets Pizza and Pizza Heart-On to name a few. What would you call it?