Showing posts from August, 2017

Raw Vegan Strawberry Cheesecake

Hey scholars!

I have been on a mission to make vegan desserts. One of my favorites is cheesecake- chocolate, cherry, strawberry, etc. I have had vegan cheesecake and it was good, but the ingredients were disturbing and it was highly processed. I prefer to stay away from high processed foods, especially desserts. I like to indulge, so if I make them myself and keep them raw, I can have a bit more dessert when I want. Here is the recipe for the cheesecake I made. 



1 cup almonds
10 Medjool dates, pitted
1 TBSP coconut oil
1 TBSP cacao powder


1 cup cashews
2 cups strawberries
3 TBSP lemon juice
1/8 tsp vanilla extract
4 TBSP coconut oil


Making the crust

Pulse almonds in food processor until they are coarsely ground
Add dates, oil, and powder
Pulse until the mixture is sticky

Press the crust into the bottom of a spring form pan
Place in the freezer

Making the filling

Put the cashews, berries, lemon juice, oil, and vanilla into a blender
Blend until smooth
Pour mixture over t…

2nd Vegan-versary

Hey scholars,
As of 17 August, I have been a vegan for two years! Time does fly. I decided to discuss the ten lessons I have learned on my journey thus far.
1. Make sure that you research and arm yourself with as much knowledge as you can. While I went vegan the day after watching the documentary, Forks Over Knives, I do not recommend this to anyone. I would suggest gradually becoming a vegan. Begin with adding more fruits and vegetables to your meals and snacks, frozen and fresh. The first big step is eliminating meats and poultry and finding substitutes, for example beefless crumbles and chick’n strips, so that you may still enjoy your favorite meals. Next, omit dairy products. There are many great nut based or soy based milks on the market as well as vegan cheeses, butters/spreads, and eggs.
2. Make sure that your kitchen is equipped with the necessary tools. You do not have all top of the line appliances. There are great appliances that are affordable and will do what you need them…

Veganized: Taco Bell's Chili Chilito

Hey scholars!

Many people think that veganism means missing out on great food. I beg to differ. I see it as a lifestyle of abundance and creativity. Sure there are foods that I miss, so I veganize them. Prior to becoming a vegan two years ago, I really did not hit up fast food joints too much. This is not to say that there were not menu items that I indulged in; I did! One of those items were Taco Bell's chili cheese burrito or chili chilito. My brother and I used to bash these mofos!! So naturally, trying my hand at veganizing these things is a challenge I accept. Here it goes...


1 bag Beyond Meat Beef Crumbles
1 yellow onion, diced
4 tbsp chili powder
pinch sea salt
2 tsp cayenne powder
1.5 cups water
1 tbsp arrowroot powder with 2 tbsp water
1 can refried beans
1 (15 oz) can tomato paste
1 bag vegan shredded cheddar cheese
flour tortillas
taco sauce, I used Taco Bell's sauce


In a large skillet on medium heat, cook the crumbles according to the package with the onio…

Matcha Lemonade

Hey scholars!

I have been introduced to this drink through a popular coffee chain I shall not name; it is the same one responsible for those unicorn drinks. Yeah, that one. I love matcha and will pretty much try something if it has matcha in it as long as it is vegan. This coffee chain's matcha lemonade is good, amazing even, but it is way too sweet. Not to fear, this delicious drink is easy to make. I will not front, I took a really easy route. I used organic Honest Lemonade, rather than make my own. I will sometime in the future though since I prefer to not buy bottled juices.  


12-14 ounces Lemonade
1.5 tsp Matcha powder


Place ice in a jar that can be covered with a lid
Add lemonade
Add matcha
Secure top
Shake until powder is dissolved 

Add lemon slices, if you like


Key Lime Cups

Hey scholars!
Sometimes recipes come to me as a result of needing to get rid of stuff in the kitchen. I try my hardest to not waste any food. This morning, I walked past my metal shelves and saw that the avocados needed to be used and consumed soon. As soon as I got home, I raided the refrigerator and cabinets to conjure up a recipe. I already have guacamole made and I am not craving the “Tastes Like Tuna Spread.” I am looking around and notice that the limes need to be used up, and the agave nectar has been neglected as of late.So, I decided to make something sweet. Here are the ingredients and directions for key lime cups.

2 avocados 4-6 limes or 10-12 key limes (I used regular limes) ½ agave nectar ½ tsp vanilla extract ½ cup coconut oil dash of sea salt unsweetened, shredded coconut flakes for topping (optional) whipped coconut cream
Place everything but the flakes in a blender or food processor and blend until smooth.
Pour the mixture into small glasses or bowls, co…