Strawberry Lemonade Pie

Hello there. I am back with a wonderful dessert idea.

Need a super delicious sweet treat to take to that summer potluck? Or to serve at your next get together?

Strawberry Lemonade Pie by Feasting on Fruit.
Strawberry Lemonade Pie by Feasting on Fruit.

This is tangy and sweet, gorgeous to look at and probably not like any other dessert you have tasted summer.

It’s easy. It’s Vegan. Naturally! To get you started, here’s what’s in it.

INGREDIENTS
1 ripe banana
1/2 cup non-dairy milk
1/4 cup lemon juice
1/4 cup evaporated cane juice (I did not use coconut sugar for color purposes, but you can substitute if you wish)
1 tsp lemon zest
1 tbsp cornstarch
4-5 strawberries
CRUST
1 cup quick oats (or rolled oats pulsed in the blender)
3 tbsp water
2 tbsp coconut sugar

You can get evaporated cane juice at Trader Joe’s and order on Amazon.com.

Now you’ve seen in the ingredients, if you are sold on trying out this wonderful recipe, go to the Feasting on Fruit website for directions and more »

Tip: When fresh strawberries are unavailable, substitute frozen as follows: if unsweetened, use equal amounts as fresh; if sweetened, reduce sugar in recipe by 1 cup per quart of strawberries; if sweetened with sugar syrup, reduce the amount of liquid in the recipe.

Go Vegan. For Life!

Chill more than menopausal symptoms with delightful Rhubarb Granitas

Rhubard Granitas. Recipe and image. One Green Planet. See http://www.onegreenplanet.org/vegan-recipe/rhubarb-granitas/

In our mission to help horses and foals used and cast off by the pregnant mare’s urine industry that make drugs like Premarin cream and tablets, we urge women to shun them and the cruelty that goes with them, and find an alternative to ease menopausal symptoms.

I went on a rhubarb recipe spree when I learned in an article by Jane Allin that properties of the rhubarb plant do just that — ease menopausal symptoms.

So, how about a icy cool rhubarb granita? A granita, just in case you don’t know, is an Italian-style flavored drink featuring crushed ice.

I found the recipe below at One Green Planet and couldn’t resist sharing it with you. It’s vegan. Naturally.

Oh, and never, ever eat the leaves of a rhubarb plant. Chop rhubarb leaves off straight away and get rid of them.

Rhubarb Granitas

by Lilia Jankowska

Ingredients

1 large bunch of rhubarb
1-2 lemons, juiced and zested
Hibiscus flower petals
Coconut sugar, to taste
2 cups of water

Preparation

  1. Boil water in a pot. Peel the rhubarb, cut it into pieces, and add it to the water.
  2. Add the zest and lemon juice and a few hibiscus petals. Add the birch sugar to taste. Remove from heat and let cool.
  3. Strain the sauce through a fine sieve, squeezing all the juice through, and remove the pulp.
    Pour the rhubarb syrup into a bag and freeze it.
  4. Once frozen break the juice into pieces place these into a blender and mix it until you have the consistency of frozen snow.
  5. Place this into a container and store it in the freezer.

Related Reading

• More on Tuesday’s Horse »
• Learn more about PMU horses at Premstoppers »
• Alternatives to PMU drugs »

 

Mama Mia — make this Berrylicious Raw Vegan Cheesecake for your Mama

Berrylicious Raw Cheesecake from One Green Planet. See http://www.onegreenplanet.org/vegan-recipe/berrylicious-raw-cheesecake/.

ADVOCATE FROM YOUR PLATE (Vegan Recipe) — This Berrylicious Raw Vegan Cheesecake looks and tastes beautiful and we think it would be a wonderful treat for Mother’s Day. Yep, Mother’s Day is this Sunday, May 14. You still have time to shop for those special items to make this special treat.

It’s raw so no baking. And vegan for those of you eating this way for Meat Out for Mustangs this May. Or anyone who really loves delicious food no matter what it’s made out of. You do not have to be vegan to love vegan food. It is terrific. Promise!

Image and recipe from the excellent folks at One Green Planet.

Berrylicious Raw Vegan Cheesecake

INGREDIENTS

FOR THE BASE:
Heaping 1/2 cup Medjool dates
Scant 3/4 cup almonds
1/2 cup gluten-free rolled oats

FOR THE FILLING:
Scant 3/4 cup cashew nuts, soaked in water for 4 hours
1/2 cup, plus 2 tablespoons full-fat coconut milk
Juice of 1 lemon
3.5 ounces fresh or frozen mixed berries
2 tablespoons coconut oil, melted
6 tablespoons maple syrup
1 teaspoon vanilla extract

TO DECORATE:
Any fresh fruit
Melted dark or vegan white chocolate

PREPARATION

(1)  First, make the base. Place the dates, almonds, and oats into a high-speed blender and use the pulse setting to grind down. This will take a few goes – be patient!

(2)  You should end up with a dough that comes together. Tip this into an 8-inch loose-bottomed round tin and press down with your fingers to cover the base evenly. Place in the freezer while you make the cheesecake filling.

(3)  Drain the soaked cashew nuts and place back in the clean blender jug along with the coconut milk, lemon juice, berries (make sure there are no stems or stalks!), melted coconut oil, maple syrup, and vanilla. Blend until smooth.

(4)  Pour this on top of the firmed-up base and place back in the freezer for at least 4 hours to set.

(5)  When you’re ready to serve, remove the cheesecake from the freezer 5 minutes beforehand. Carefully remove from the tin and place onto a serving board. Decorate with your choice of fruit and melt some white or dark chocolate then drizzle over.

(6)  Slice up, serve, and enjoy. Keep any remaining slices in the freezer for up to 2 weeks.

Image and Recipe Source: One Green Planet Food Monster,

RELATED READING

Meat Out for Mustangs: Week One
Meat Out for Mustangs: Week Two
Advocate From Your Plate

MORE FROM FOOD MONSTER

21 Healthy Recipes With 5 Ingredients or Less That Are Completely Vegan!
25 Plant-Based Foods You Have to Try Before You Die
10 Healthy Vegan Omega 3-Rich Recipes

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Vegan recipes for Cinco de Mayo and the Mexican food junkie

MEAT OUT FOR MUSTANGS — Being (partially) from Texas and growing up loving Mexican food — both traditional and Tex-Mex — I can’t go without it.

I remember fondly from my early Law Office days in Houston when at Christmas time a group of ladies came around and took our orders for home made tamales. It was a wonderful tradition that happened all over the region. Alas, being a vegetarian and almost vegan at the time, I couldn’t participate for they all had meat.

But that didn’t last long. I asked one the of the ladies if she knew how to make vegetarian tamales. She said she would think about it.

I could hardly wait for her to get back to me.

Having a vegetarian child who loved Mexican food my Dad prevailed upon a lady from Mexico who lived in our neighborhood to make vegetarian tamales for me. What she turned out was a milestone in my life and when vegetarian tamales were born for me.

We got what we wanted years later at the office too.

The vegetarian tamales the ladies at our office turned out were also delightfully delicious. Straightaway I ordered three dozen. They are perfect for the freezer too and thaw out beautifully in their corn husks which also makes them ideal for steaming if you want to warm them up.

See how fun and delicious it all is. On the serious side, you know what living vegan means for the animals too.

In honor of Cinco de Mayo and as part of our “Meat Out for Mustangs” campaign, here is link to a group of recipes that will titillate the taste buds.

The following vegan recipe grouping was put together by the Garden Grazer. See “Ultimate List of Vegan Mexican Recipes“. My favorite black bean enchilada recipe comes from “Give Me Some Oven” although my own is none to shabby.

For something not quite traditional for the day, this 6-Ingredient Vegan Enchilada Casserole recipe by Kitchn will blow your mind.

Recipe and image by Kitchn. Click to visit website.
Recipe and image by Kitchn. Click to visit website.

How about margaritas? Are they vegan? Not unless you use a vegan tequila. There are many.

Cookie and Kate have us covered with the healthiest, tastiest margarita I have ever had and believe me I have had my share of margaritas over the decades (smile).

There is a great Vegan Alcohol List at Urban Tastebud. Find out where to get vegan wines and spirits at Barnivore.

Don’t drink? How about making some vegan Mucho Margarita Cupcakes instead?

Wow. Look at this website we found, VeganMexicanFood.com. Their home page sums it up for me:

Vegans avoid ingredients that are the product of animal suffering while embracing plant-based foods that not only sustain us but offer tasty entrées, sauces, side dishes, drinks, and desserts.

This is especially true of Mexican food, and you’ll quickly discover that these recipes, that do not require “meat,” eggs, or dairy ingredients, are not only satisfying, but truly delicious.

Juntos no hay nada que no podemos hacer. Nunca es demasiado tarde para hacer algo bueno.

Together there is nothing we can’t do. It’s never too late to do good.

Start today, right here, right now. Take the Meat Out for Mustangs pledge. See also Advocate From Your Plate.

Feliz Cinco de Mayo.  Con cariño, Vivian.


May 5 is celebrated as Cinco de Mayo day. The date May 5 is observed to commemorate the Mexican Army’s unlikely victory over French forces at the Battle of Puebla on May 5, 1862, under the leadership of General Ignacio Zaragoza. In the U.S. the date has become associated with the celebration of Mexican-American culture.

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