Fully Raw Cherry Cheesecake Recipe

With cherries in season, I saw this video online and just had to share it with you.

Fully Raw Kristina has really hit a home run with this one.

It looks soooo good!

Enjoy the video.

 

Man Pans – Healthy, Eco Friendly, Stick Resistant Cookware Made in the USA

20140622_164519-2

Eating healthy can be tricky, but finding healthy cookware with all the great qualities you would want in cookware can be down right frustrating.

I know.., it took me quite a while to finally decide on cookware. I had five requirements; it had to be stick resistant, tough (I wanted to be able to use metal utensils) as well as being healthy to cook in and eco friendly and oh ya.. I wanted it to be made in the good old USA.

It was quite a list and I did not find any cookware that meet all my requirements for quite a while until I found Man Pans.

You see, the problem with most other non-stick cookware is that they are coated with a non-stick surface that contains PTFE (Polytetrafluoroethylene) the best known brand name of PTFE-based formulas is Teflon. Some also contain PFOA (Perfluorooctanoic Acid) both of which leach their toxins into your food.

They also scratched easily so you had to use plastic or wood utensils when cooking with them.

I also found that if they weren’t Teflon or something close to that, everything would stick.

Notice that Man Pans don’t claim to be “non-stick” but “stick resistant”. The stick resistance of the pans surface is like a well seasoned cast iron skillet. Its not an oily petroleum feeling like Teflon is. It’s their Gem-X2 coating, a two layer sapphire/quartz-like natural mineral finish.

I have had food stick to the pan in some instances, usually because I had the heat too high or I did not wipe the pan down with a little oil first. There is a slight learning curve to cooking with these pans, they heat up quick and stay hotter longer.

Here is what makes Man Pans different:

I have been cooking with my Man Pans for about 10 months or so now (at the time of this post) and I just love them! I first bought the Asian Wok and tried it out with a great big batch of fried rice then some stir fry and it preformed so well that I went online and bought a complete set. I also eventually bought their bakeware as well.

Check Out This Promo Video From Their Site

20140622_162221-2

I just love my 12″ fry pan skillet. It’s great for frying or sauteing up most anything.

It’s very durable and darn near impossible to scratch, check out this video!

Watch as the wok is used in a commercial kitchen.

Watch as an omelet is cooked in one of their Man Pans (sorry about the egg thing)

Watch as the 10″ saute pan is used to sear and then make a sauce (sorry about the meat thing)

Be sure to check out all their videos on their video page.

There is however one drawback to Man Pans, you have to hand wash them. They can not be put in the dishwasher because the dishwashers harsh detergents will damage the coating. It is possible to have them recoated if necessary.

Here are the need to knows right from their website. (Red font added by me)

Need-To-Knows

Beauty Marks: We believe the Gem-X2 finish quality of our pans gives you the most beautiful cooking results imaginable. Our exclusive manufacturing process leaves an occasional harmless streak, smudge or rack mark on the cookware and we don’t over finish them with unnecessary pretty coatings. We call these our “Beauty Marks”.

These pans conduct heat extremely well: Start by turning your burner down to about 50% of the heat setting you would normally cook with and change if needed. If you turn the heat up too high, food will burn and stick to the pans.

Make sure you do not wash the pans in a dishwasher..hand wash only: Dish-washing detergent contains caustic acid that will harm the finish over time, and does void the warranty. If you do get some food residue, try boiling an inch of water in the pan to loosen the residue. If any remains, you can vigorously rub dry salt in a dry pan with a cloth to remove it. Be sure to wipe a light coat of oil on the pan after cleaning and prior to the next use.

Use a light wipe or spray of oil when cooking: These pans are not completely non-stick, but do have a release finish and provide a release similar to a well-seasoned cast iron pan. We don’t recommend soy-based oil as that tends to get sticky. If your bottle of vegetable oil from the store doesn’t list a source on the front, check the label-it’s likely soy.

There is so much more that could be said about Man Pans so go to their site, cruise around and learn all about the company and their products.

 

(NOTICE: I have no connections to and receive no benefits, monetary or otherwise from Man Pans for this review.)

Vegan Gourmand’s Lasagna Recipe

This is my go to lasagna recipe, I just love it.

I brought this once to a friends house that had three teen age children, one a 15 year old boy.

None of them where Vegetarian, let alone Vegan.

After the second huge piece I heard him say “This is the best lasagna I have ever had.” in which I replied “You know its vegan there is no meat or cheese in it at all” which he bantered back, taking the last bite of that second piece ” I don’t care, it tastes great!” He then continued on to eat another huge piece. All three teens had at least seconds & the family said that they really enjoyed it!

I hold this story up as a badge of honor, that a picky 15 year old teen had no problem eating three huge pieces of this lasagna. I think that says something for this recipe.

I hope you enjoy it as much as they did.

Bon apoteto!

Ingredients for Lasagna

2 ea    24 oz Jars of your favorite pasta sauce. (I use Francesco Rinaldi Tomato, Garlic & Onion)

1 ea   Large box of dried lasagna noodles (18 dried noodles) (I use Barilla Brand Dry Lasagna)

1 bunch   4 oz of fresh basil

1 bag       14 or 16 oz of your favorite vegan crumbles

1 ea         small sweet onion diced

12 ea      garlic cloves

Ingredients for Vegan Basil Ricotta “Cheese”

2 lbs firm organic tofu, excess water pressed out
4 tsp lemon juice
2 garlic clove, Garlic pressed
1/2 tsp Sea salt
2 dashes fresh ground black pepper
20 fresh basil leaves, Chiffonade
4 tsp olive oil
1/4 cup nutritional yeast
1/2 cup Daiya Mozzarella Style Vegan Cheese

To make Ricotta “Cheese”

1. In large bowl, crush tofu with hands until crumbly.

2. Add lemon juice, garlic, salt, pepper.

3. Mash with hands or potato masher until mixture reaches the consistency of ricotta cheese.

4. Add olive oil; stir with fork.

5. Add nutritional yeast and mix all ingredients well with fork.

6. Stir in Daiya Cheese and basil.

7. Cover and refrigerate until ready to use.

To build the lasagna

 Make the Ricotta, cover with plastic wrap and put it aside in the refrigerator.

20140622_161613-2

Pour both pasta sauces into a sauce pan, turn on low heat.

Add two or 3 pressed cloves of garlic to sauce then add a hand full of whole or cut in half cloves of garlic to sauce and stir.

20140622_164519-2

Chiffonade 10 or so fresh basil leafs and add them to the sauce continue to simmer.

20140622_161205-2

In a separate fry pan add some olive oil, get pan warm and add 2 minced garlic cloves and cook for 15 seconds then add the diced onion, cook on med heat. Add fresh ground pepper and some salt to pan and cook until onion has sweated.

20140622_162632-2

Add Veggie meat to pan stirring until browned

20140622_162738-2

Add browned veggie meat to sauce

20140622_164654-2

 Lightly Olive oil a large 10″ x 15″ baking pan and then add a bit of the sauce on the bottom and thinly cover the bottom of the pan with it.

20140622_165704-2

Take a dry lasagna noodle and spread a thin layer of the prepared Ricotta “cheese” onto the dry noodle being careful not to break the noodle. Place the noodle in the pan.

20140622_165934-2

20140622_170923-2

Continue this until the bottom of the pan has a layer of Ricotta spread noodles covering it. Then add a layer of sauce.

20140622_170348-2

At this point I like to add a layer of fresh basil leafs on top of this layer. Then I start another layer just like the first until I have built three layers.

20140622_172254-2

Finish with the remaining Daiya Cheese.

20140622_172447-2

 Bake in a 350 deg oven for 1 hour uncovered.

Finished

Enjoy!

This freezes well and I think it is even better the next day.

Endangered Species Chocolate

 endangered  Owl

Do you enjoy good chocolate? I know I do and I must admit that I am a bit of a chocolate snob. I guess that goes along with the title of “Vegan Gourmand” now doesn’t it?

Well I had some of this Endangered Species Chocolate the other day. Ok I had quite a bit of this chocolate the other day and I have been so impressed with the flavor and high quality that I just had to share it with all of you.

They offer many different chocolate bar flavors / ingredient combinations here are their 3oz natural Vegan dark chocolate combinations.

72% with Sea Salt & Almonds (This is my personal favorite) 

72% with Mint

72% with Cranberries & Almonds

72% with Blueberries & Almonds

72% with Raspberries

72% with Cherries

72% with Espresso Beans

72% with Cacao Nibs

They also have the plain 72% & 88% dark for those chocolate purest out there.

And during the holidays they come out with some special flavors like 72% with vanilla chai, peppermint and pumpkin spice with almonds.

Although this chocolate is outstanding in quality and taste it is also much much more, let me explain. Its not everyday that you find a product that is outstanding and a company who is just as outstanding behind it.

Endangered Species Chocolate Company has taken action and money put it where their mouth is.

Most all of their dark chocolate selections are Certified Vegan by Vegan Action. This certification provides vegans an easy-to-recognize symbol signifying that an item contains no animal products and is not tested on animals.

The company gives 10% of net profits to organizations that support species conservation, habitat preservation and humanitarian efforts.

Here is a list of some of the organizations they give or have given too.

The African Wildlife Foundation

The Xerces Society

SEE Turtles

Chimp Haven

The Ocean Conservancy

The National Wildlife Federation

Their selection process happens every three years. Here is how they select their 10% GiveBack partners. this is a quote from their website.

“Endangered Species Chocolate commits to a three year partnership with each 10% GiveBack Partner. At the end of each three year period, we begin a search for new conservation nonprofits to support. Applications are accepted from June – August during each search year. Our Marketing team carefully reviews all applications and determines the top 8- 10 that best fit our mission. The entire staff of Endangered Species Chocolate then gets involved! The top 8-10 applications are passed along to our staff for extensive review, evaluation, and discussion. A company-wide vote is then held to determine the next 10% GiveBack Partners. New partnerships are usually announced in October of each search year.”

ingre

Wow, if that is not enough they have gotten their products certified on many levels.

All of their products are certified by the following:

Certified USDA Organic

Certified by the NON GMO Project

Certified gluten free from the Gluten-Free Certification Organization

Rain Forest Alliance certified

OTCO Oregon Tilth certified

Certified Kosher by OU Kosher

Did I mention that their office, warehouse and production facility is powered by 100% wind power. The wind energy is purchased through Indianapolis Power & Light’s Green Power Option, which enables them to purchase power harvested from local wind farms.

Another thing they do that I think is outstanding is they use the inside of their outside wrapper of each bar to tell you about the endangered animal on the front of the wrapper.

Inside Wrapper

Endangered Species also runs a blog by the name of “Involved” to promote the discussion on species, habitat, humanity and chocolate.

For the same price as any other premium chocolate bar of the same size you can enjoy great, healthy, ethical chocolate and feel great knowing that 10% of the money you just spent will help another living creature. It’s a win win if you ask me!

Balsamic Vinaigrette Dressing or Dip

It is very simple but yet is so flavorful, I just love it on salads or as a vegetable dip. So I said to myself I should share this with my friends. So here you go!

I use OMG brand Balsamic Vinegars which are thick and sweet, the best balsamic I have ever eaten. The name is fitting OMG! You can also change up this recipe by using the flavored balsamic like Fig or Black Berry. Enjoy!!

Ingredients:

1/2 cup of good quality extra virgin Olive Oil

1/4 cup of Balsamic vinegar (I use OMG brand)

1 teaspoon of Bee Free Vegan Honey

1 teaspoon Dijon Mustard

1 Shallot, minced

1 large clove of garlic, minced

fresh ground Black pepper to taste

Directions:

Blend the olive oil, balsamic vinegar, Bee Free Honey, Dijon mustard, shallot, garlic and black pepper in a Vita Mix or blender until completely combined and emulsified. Then Enjoy on a salad or dip your favorite veggie in it.

“Food Choices” A New Documentary Coming Out Soon!

“Food Choices” is a new Documentary that is in production right now and will be out soon.

Please check out the trailer.

 

Vegan Basil Ricotta Cheese

I remember as a child smelling the freshly made lasagna baking in the oven. As I looked upon my plate I remember cutting into it with my fork to see the white layers of ricotta cheese holding up each noodle like a fluffy cloud on a summer day. As I became a Vegan this was one of the foods I missed.

Well now I can have that same experience again as a vegan using this recipe to help build my vegan lasagna with “meat” sauce. (a recipe I will have to share sometime) Just spread this Ricotta on every noodle then cover with “meat” sauce and build it three or four layers thick switching between “meat” sauce and noodles spread with Ricotta, its that simple. Buon appetito !!

2 lbs firm tofu, pressed
4 tsp lemon juice
2 garlic clove, pressed
1/2 tsp Sea salt
2 dashes fresh black pepper
20 fresh basil leaves, finely chopped
4 tsp olive oil
1/4 cup nutritional yeast
1/2 cup Daiya Mozzarella Style Vegan Cheese

1. In large bowl, mash tofu with hands until crumbly.

2. Add lemon juice, garlic, salt, pepper, and basil. Mash with hands until mixture reaches the consistency of ricotta cheese.

3. Add olive oil; stir with fork.

4. Add nutritional yeast and mix all ingredients well with fork.

5. Stir in Daiya Cheese

6. Cover and refrigerate until ready to use.

Are Humans Designed To Eat Meat? By Dr. Milton Mills

This is a great Mini-seminar presented by Dr. Milton Mills.

I had allot of Ah-ha moments while watching this.

I hope you enjoy it as much as I did.

The Vegan Zombie Tour at Natural Products Expo West 2014

The Vegan Zombie takes you on a tour of the Natural Products Expo West 2014.

He is entertaining, fun and best of all you get a sneak peak of some of the new product from some of my favorite vegan companies. Enjoy the tour!!!

Vegan Gourmand’s Breakfast Muffins

5N5A0292

I am up early for work every weekday (2:45am) and needed something healthy that I could make ahead of time and grab to go with my smoothy or herbal tea as I am running out the door. So I found a recipe online. I experimented with it and changed it to my liking, and so here it is. A hearty dense muffin perfect for breakfast or really anytime. I hope you find it as yummy as I do.

2 cup + 2 Tablespoon non-dairy milk. (I use almond milk)
4 Tbs golden flax meal
2 tsp apple cider vinegar
1 cup chopped pecans ( ¼ inch pieces)
1 cup raisins
2 Tbs finely chopped ginger
1 tbs ground cinnamon
2 1/2 cups whole wheat flour
2 cup rolled oats
1 cup chick pea flour
3 tsp baking powder
1 tsp baking soda
10 oz of pineapple tidbits
1 cup apple sauce
1/2 cup real grade “B” brown maple syrup
2 Tbs molasses
3 tsp vanilla extract
1/2 tsp salt

1. Preheat oven to 325 deg F (Convection oven 300 deg) In a medium bowl whisk together the non-dairy milk, golden flax meal and apple cider vinegar. Let it sit for about 10 minutes so the non-dairy milk curdles.

2. Chop the pecans and ginger. Add them, along with the raisins, to a small bowl and set aside.

3. In a large mixing bowl whisk together the whole wheat flour, oats, chick pea flour, Cinnamon, baking powder and baking soda.

4. In another large mixing bowl whisk together the maple syrup, molasses, vanilla extract, pineapple and salt. Now whisk in the non-dairy milk and flax mixture

5. Pour the wet ingredients into the bowl containing the dry ingredients and mix until just incorporated. Stir in the chopped pecans, raisins and ginger.

To make large jumbo muffins

Line a Jumbo muffin pan with cup cake liners. Scoop the batter into the muffin pan (two Ice cream scoops per muffin) making sure the dough is filled up to the top of the pan and domed. Bake for 35 to 40 minutes or until an inserted toothpick comes out clean.

Servings: 12

Yield: 12 Large Muffins

If you want to make smaller, regular size muffins cut recipe in half and use only one ice cream scoop per muffin in a regular size muffin tin.

5N5A0294

Follow

Get every new post delivered to your Inbox.

Join 163 other followers

%d bloggers like this: