Cream Substitute

1 cup coconut oil, melted
1/2 a block of silken, soft tofu
1 small gelatin package
1/2 a can of coconut milk
1 cup water


Blend coconut oil, coconut milk, water and soft tofu in the blender or mixer. Pour into a pan and bring to a boil. Add gelatin and stir for 2 minutes. Remove from heat.

If you want the cream whipped, let it cool until it is lukewarm, then put it in the blender. Refrigerate to keep it fluffy.

Breakfast Scramble

Without cheese, egg dishes can get boring, so I've cooked up an alternative to omelets. We love it

Breakfast Scramble
3 eggs
1 egg yolk
1 tsp. sugar
2 dashes of black pepper
1 tsp. water
salt, to taste
scrambled eggs
1 cup sliced mushrooms
1 medium onion, sliced
bacon bits
8 grape tomatoes
1 tbsp. vegan margarine
buttered toast

add ons:
serve on top of hash browns
ketsup
hot sauce
whole canned mushrooms on the side, instead of fresh
sausage
ham

Spray the pan or put a small amount of oil in, whisk together eggs, yolk, water, pepper and sugar. Fry on medium heat, stirring frequently. Place on a plate, salt to taste and cover with a pan lid and a folded dish towel. Or you could use two pans or a large skillet and do the scrambled eggs at the same time as the veggies.

Put the margarine in the pan and spray with cooking oil, preheat on medium. Fry the onions and mushrooms, stirring occasionally; fry the grape tomatoes too, but stir infrequently so that they develop a few nice char marks.

Mix onions, mushrooms, bacon bits and scrambled eggs-serve the tomatoes and toast on the side.

Cheesecake! Well, sort of...

I really wanted some cheesecake, what's life without these little naughty treats? My son, being lactose intolerant, really has never tried it, EVER and to me thats just sad so. . .
The first try wasn't so great, Extra virgin olive oil really doesn't go well in a desert! The second try I got it right! We've had it 3 times so far and each is as sinfully good as the last.



Tofu Cheesecake

1 pk. firm tofu
2/3 cup vegan margarine, melted
1 tbsp. dried bread crumbs
1/2 tsp. onion powder
1/2 tsp. white vinegar
1/2 cup sugar
1/2 tsp. vanilla
some grated lemon zest
1 pre-made graham cracker crust

Optional Toppings:
Melted Chocolate Chips
Slivered Almonds
Raspberry, Blackberry or Strawberry Pie Filling
Fresh Berries

Dry the tofu a little, then cut it into cubes.

To Cube:While holding the tofu together in it's 'block' with one hand, slice it into 1/2 inch strips with the other. Keep holding it together as a block even though it's been sliced. Now, slice 1/2 inch strips in the opposite direction, holding the block together still, for as long as you can.

Start preheating the oven to 350 degrees. Now add all of the ingredients inside a blender, mixer or a bowl for hand mixing. In the blender, you may need to stir once or twice to get the ingredients incorporated, in a bowl you want to start out mashing with a fork or potato masher and work your way up to mixing. If it is too thick, add a some vegetable oil. With a spatula, spread the mixture out into the crust.

Put it on the middle rack and bake for 30 minutes. Place in the fridge for at least 2 hours or in the freezer for at least 1. Cover with a fruit topping, we love strawberry pie filling!

When you go non-dairy you need these around the house!

Coconut 'Milk'
Avocados
Vegan Margerine
Egg yolks
Sugar
Tofu