This vegan, Baked Blueberry Cheesecake is luscious and SO much like the traditional version! Plus, it’s gluten-free! Indulge in this delectable dessert from Lauren Toyota’s cookbook, Vegan Comfort Classics, and you won’t be disappointed.
The first time I met Lauren, from Hot For Food blog, it was a brief encounter at Eat Drink Vegan (formerly known as LA Vegan Beer Fest) about two years ago. Just introductions and pleasantries exchanged, nothing wild really. Fast forward to this past November, when I traveled to Miami to speak at SEED summit, where Lauren also was speaking. We started talking about some technical blog stuff and then, with a group of friends, ended up having an amazing time in Miami!
If you don’t follow her on YouTube, you must! She is a powerhouse, on a whole other level and I really admire the hard work she puts in, day in and day out. Which leads me to her most recent endeavor: Hot for Food Vegan Comfort Classics: 101 Recipes to Feed Your Face! As the title states, it is certainly filled with some drool-worthy comfort food. Some recipes that stuck out to me were the Baked Blueberry Cheesecake, Raspberry Funfetti Pop Tarts (which I made!), The Big Brekky Skillet, Stuffed Crust Pizza, and SO many more!
That being said, I’m sharing her recipe for Baked Blueberry Cheesecake today, AND giving away a copy of the cookbook! Woohoo! You can find the recipe and giveaway widget below the page break. Otherwise, continue reading for some more info on the book.
Chapters: Badass Brunches, Finger Foods, Veggie Sides & Big Salads, Hearty Soups, Stacked Sandwiches, Oodles of Noodles, The Main Event, Sweet Things (where you can find the Baked Blueberry Cheesecake, and lastly, Get Saucy! And in the introduction, Lauren gives you some background on how Hot For Food came to be, and what tools you’ll need to prep everything in the book.
Although the photos in this post are mine (with the exception of the cover, obviously), the photography in Lauren’s book is immensely appetizing! So, check out the cookbook online or in a book store near you, and get the recipe below.
Lastly, Lauren and I will both be at Seed Food & Wine in LOS ANGELES, later this month with so many amazing people. You can find more info and tickets for the event through this link. Have a great week, everyone! <3
Summer is such a bright and happy season, let’s have another reason to look forward to it with these Raspberry Acai Chocolate Bars! Here are three ways to make the best of both.
This creamy, fruity, non-dairy ice cream, covered in a hard chocolate shell, is the newest product from Coconut Bliss. Which may explain why you haven’t seen it just yet! It is on its way to hitting shelves, but you can find a store near you that stocks it using Coconut Bliss’s map.
If you haven’t had any of CB’s products before you are missing out on some amazing ice cream. The company has been around for over a decade, and has an incredible assortment of creative flavors, that I’ve been enjoying since I first went vegan. (I loooove my ice cream.) Now, to get on to the list of 3 amazing ways to enjoy these Raspberry Chocolate Acai Bars!
Maximum Relaxation Stay-cation
On one of your days off, treat yourself! Either find a friend that has a pool (you can bribe them with ice cream bars 😉 ), go to a cheap hotel, or affordable AirBnb for a night. Make yourself a pitcher of spa water with lime and cucumber slices, plus mint for refreshment. Slather yourself in some non-toxic sunscreen, catch some sun rays (for that vitamin D), and enjoy blissful raspberry açaí chocolate bars in hand! Does that sound amazing, or what?
Need dinner in a pinch? This Portobello Fajita Salad from Vegan Yack Attack On the Go! is packed with flavor and comes together in under 30 minutes. You’ll want the creamy avocado dressing on everything! Soy-free, Gluten-free, and Nut-free, to boot!
If you missed my update earlier this month, my newest cookbook, Vegan Yack Attack On the Go! is available for pre-order! To celebrate, I thought I’d share the first of many recipes from it: Portobello Fajita Salad. Here’s an excerpt from the book:
There is a restaurant that I used to frequent regularly with family, that had really good fajita dishes, served with a magical green sauce and fluffy cornbread-like balls on the side. While I don’t find myself there anymore, this fajita salad is even better than the dish I remember!
Now, this salad is from Chapter 5: Meals in 30 minutes or less; which is filled with convenient recipes that are great for both weeknight dinners, and lunches, too. Some other chapter titles include “Prep-Ahead Recipes”, “Lunch Box Stuffers”, “Bulk Cooking” and more!
I’m really excited for y’all to get your hands on this book. Compared to Vegan Bowl Attack! it’s more beginner-friendly. So, those of you who are looking to try some new things, but don’t want to be overwhelmed, will LOVE it. When I chose recipe testers, I made sure to cover all cooking levels, locations, and allergies! It’s super important to me that these books still be accessible, no matter where you are.
And if you’re wondering, there are a lot of recipes that are soy-free, gluten-free, or both; plus some nut-free recipes, as well. This Portobello Fajita Salad happens to be all three! Woohoo! Give this recipe a try, let me know how it goes, and pre-order the book (with lowest price guarantee on Amazon), as it comes out July 3rd. Plus, pre-orders bump up the ranking on bookseller’s sites, and that sounds great to me! Check out the #VYAonthego tag on instagram to see the recipe tester’s pics of dishes from the book, as a preview!
As always, thank you for your continued support. Creating recipes for you (and making them pretty) really gives me so much happiness, and I feel grateful as hell to be doing this going on 7 years. <3 <3
