With Pi Day barely passed us and St. Patrick’s Day around the corner, let’s celebrate with a dessert that incorporates a little bit of both! This Gluten-free Pistachio Cheesecake is light green in hue and straight up delicious.
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While a cheesecake may not TOTALLY be considered a pie, it’s got a crust and a filling so that’s good enough for me. Plus, I needed another excuse to attempt making this gluten-free pistachio cheesecake after having a similar dessert, recently.
If you follow me on instagram or twitter, you may have seen that I went to Catch LV for Corey and I’s 10-year anniversary. They have quite a few REALLY solid vegan options, as well as a vegan pistachio cheesecake that is so impressive. While restaurants offering vegan dishes are becoming more commonplace, I feel as though most have kinda meh desserts. Not this one!🙌
I’ve basically been dreaming about this damn cheesecake for weeks now! So, when thinking about possible recipes for this week I knew it was time to give it a try. For reference, I took a look back at a Cranberry cheesecake recipe I wrote for VegNews a year or so ago. Next, I adjusted a few ingredients, adding in vegan cream cheese, and using almond flour to turn it into this gluten-free pistachio cheesecake. To be honest, this took a couple tries, but I’m super happy with the final product!
Also, thank you to those who commented on the sandwich post about being recipe testers for my next cookbook! I’ll be sending out a recipe tester survey in the next week or so, to see who is eligible. And, for those that didn’t know, I have a Meal Prep book coming out in December! So, if you’re interested in testing, give that blog post a look and comment.❤️
Lastly, you’re welcome to change out the almond flour for gluten-free (or gluten-full) graham crackers, if you like a more traditional crust!
This simple dinner of One Pot Mushroom Spaghetti will have you satiating your evening hunger in no time! You can thank Maria Koutsogiannis of FoodByMaria for writing this gem in her cookbook Mindful Vegan Meals.
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In her debut title, Maria starts off with an intense timeline of life-changing events and determination to lead a good life. After surviving some pretty traumatic stuff, she felt she had an obligation to help change the world. Learning more about food and nutrition, Maria was able to combat her addiction to food. She now centers a lot of her public conversations around eating disorders and greater understanding. (Which you can read a lot of on her instagram)
It only makes sense then, that her cookbook starts out with an entire chapter on comfort food. Followed by Back to my Roots which contains a multitude of vegan Greek recipes from her life – all of them look DELISH!
To round out your day, the next chapters are Energizing Salads, Falling In love with Breakfast, Fueling and Refreshing Beverages, and more. Personally, I love that her dessert chapter is titled Treat Yourself, You Deserve It. Can I get an amen?
Now, back to this One Pot Mushroom Spaghetti! I chose to make this recipe for several reasons, one of which was that I had 90% of the ingredients on hand. The second reason being that the photo was freakin’ gorgeous, much like the rest of her photography throughout the book. Third, I know y’all love a quick and easy dinner recipe around here!
So, thank you Maria, for letting me share this One Pot Mushroom Spaghetti with everyone, and for sharing your story. Lastly, before we dig in, I used angel hair pasta instead of spaghetti, because that’s what I had on hand. It cut a few minutes off of my cooking time, so if you’re in a similar predicament, it’ll work!
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Protein-rich, easy, and flavorful, everyone needs a classic tofu egg salad sandwich in their lives! Here are 3 ways to make the perfect, quick lunch.
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I can’t believe I’ve blogged this long without posting a tofu egg salad sandwich recipe! It’s one of my favorite things to make when I have some leftover tofu from another dish. After making that luscious layer cake last week, I was in a similar “predicament” again, and had posted to Instagram that I was chowing down on tofu salad with crackers.
One of my readers asked if I had a recipe, and I knew there wasn’t a proper one on my site, so I gave her a quick rundown of what I used. We chatted some more when she suggested that I maybe share a couple of options for this simple dish, and BLAM! Here we are. So, thank you Megan, for the motivation! Also, please check out this GoFundMe for Megan’s mom who has terminal cancer. <3
I’m lucky in that I had all of these ingredients on hand, already! I feel as though most of you will, as well, with the exception of some fresh produce. It worked out perfectly for me because I had some leftover items from working on cookbook recipes!!
Yes, in case you missed it, I’m in the midst of working on cookbook #3. (Really it started late 2018) But, now I’m in the thick of it, so I’ll be looking for recipe testers soon! Let me know in the comments if you’re interested. 😀
Now, back to the tofu egg salad sandwich recipes! Of course, we first have our OG egg salad formula, simple and effective. Next, a Mediterranean take, inspired by my use of capers in place of relish, when I ran out of the latter. Lastly, a Southwestern tofu salad of sorts, with black beans, spices, fresh jalapeño, and more. All renditions are easy to put together, and if you toast the bread ahead of time, they last a couple of days in the fridge for packed lunches!
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Lots of chocolate gets eaten in February, and I am SO about it. Let’s get into some other options besides boxed chocolates, and into this vegan chocolate layer cake with vanilla mousse and strawberries!
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I took a poll on instagram last week, asking if y’all would dig a chocolate layer cake recipe. Naturally, I got a resounding YES! (With maybe three nos) And because I only have one other “proper” layer cake on here, it’s about damn time I come out with a new one.
This vegan chocolate layer cake is gorgeous, and is ready to make its debut. Rich, chocolatey layers of fluffy cake, broken up with vanilla mousse and fresh strawberries. To top it off, a layer of chocolate ganache and more mousse and berries! I feel like any valentine would be lucky to get their hands on this cutie-of-a-cake.
Now, I made the cake layers using three 6-inch cake pans, but feel as though the cake would be a touch more manageable if made in 7-inch pans. If you do this, you will need a few more strawberry slices, but the amount of mousse should be sufficient.
This was my first attempt at a non-chocolate mousse, and honestly? I’m pretty impressed with how it turned out! I didn’t have to rely on it setting up super firmly, because the strawberries help support the heavy cake layers. Because of that, I now have a versatile mousse recipe that can go on all kinds of desserts!
I nice touch for this vegan chocolate layer cake would be to color the mousse with some natural red food dye. Light pink mousse would be adorable for Valentine’s! Next time, I may add some cute sprinkles to the top pile of mousse, for a finishing touch.
If you’re curious about how to make this in advance, I recommend baking the cake layers, cooling them completely, then wrapping them in plastic wrap. Then making the mousse and have it set up in the fridge, overnight. That way, the next day (or maybe two days later), you can assemble with ease!
![One Pot Mushroom Spaghetti [Mindful Vegan Meals]](https://cdn.shortpixel.ai/client/q_lossless,ret_img,w_500/https://veganyackattack.com/wp-content/uploads/2019/03/mushroomspaghetti-header-500x500.jpg "One Pot Mushroom Spaghetti [Mindful Vegan Meals]")
