Archive for the ‘desserts’ Category

Pumpkin Cheesecake

I recently made a vegan double-layer pumpkin cheesecake, following a recipe from the Fat Free Vegan blog. Oh my, is it ever tasty! It really does taste and feel like cheesecake, even though it has no dairy in it. You must try it! You must!

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Banana Ice Cream


This is banana ice cream (or banana “ice cream”, as sister insists). It’s made by running frozen bananas through a food processor. So simple, and so yummy! It really feels and tastes a lot like soft-serve ice cream, especially if you add some silken tofu to it (trust me on this). I tried plain banana ice cream, banana and peanut butter ice cream, and banana and peanut butter and silken tofu ice cream, all of which were delicious. The ice cream in the above picture was made out of one-and-a-half frozen bananas, 1 tablespoon of silken tofu, and 1 tablespoon of peanut butter.

Tofu Peanut Butter Pie

Oh lordy, is this ever good. Mmmm mmmm mmmm. Sooo delicious.

The pie crust is adapted from a recipe I found online:

  • 1 cup of raw, unsalted cashews
  • 1 cup of rolled oats
  • 1/2 cup of almond butter or coconut oil or margarine
  • 1/4 cup of agave nectar

The filling is adapted from another recipe I found online:

  • 12 ounces of silken tofu
  • 1 cup of creamy peanut butter
  • 1/2 cup of agave nectar

It’s absolutely delicious.

Silken tofu is really amazing – you can make so many creamy things out of it (such as tzatziki sauce). In the near future I’m going to try making cheesecake, ricotta cheese, cream cheese, sour cream, and mayonnaise out of it – I’ve already found recipes for all of them.

Did I mention that this pie was delicious?

Peanut Butter and Carob Bars

This is a variation on the peanut butter bars I posted about earlier. In this recipe half a cup of dried apricots and half a cup of carob chips are used in place of the one cup of raisins in the other recipe. If you don’t have or like carob you could use chocolate chips instead.

1 cup of peanut butter
3/4 cup of agave nectar
2/3 cup of rolled oats
2/3 cup of pumpkin seeds
2/3 cup of sunflower seeds
1/2 cup dried apricots, chopped
1/2 cup carob chips

Heat the peanut butter and agave nectar in a pot over low heat until they run together. Stir in the oats, then the pumpkin seeds, then the sunflower seeds, then the dried apricots, and then the carob chips. Remove from heat and transfer to a flat pan – the one I use is, I think, 9 inches by 13 inches. Spread the peanut butter mixture evenly over the pan. Put the pan in the refrigerator and let the mixture set for at least an hour. Remove the pan from the refrigerator and cut the peanut butter mixture into bars. Store the bars in the refrigerator until they are all eaten.

Peanut Butter Bars

These are sooo delicious. I just made a double batch of them for a retirement party for a beloved co-worker. (Good luck, Sharon!) They are adapted from this recipe.

1 cup of peanut butter
3/4 cup of agave nectar
2/3 cup of rolled oats
2/3 cup of pumpkin seeds
2/3 cup of sunflower seeds
1 cup of raisins

Heat the peanut butter and agave nectar in a pot over low heat until they run together. Stir in the oats, then the pumpkin seeds, then the sunflower seeds, and then the raisins. Remove from heat and transfer to a flat pan – the one I use is, I think, 9 inches by 13 inches. Spread the peanut butter mixture evenly over the pan. Put the pan in the refrigerator and let the mixture set for at least an hour. Remove the pan from the refrigerator and cut the peanut butter mixture into bars. Store the bars in the refrigerator until they are all eaten.

Voila! Yummy peanut buttery goodness.

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