Cranberry Swirl Cheesecake

Cranberry filling:
1  12 oz. bag of frozen or fresh cranberries
2 cups of water
1/2 cups of cane sugar
Rind of one lemon

Cheesecake filling:
3  8 oz. packages of Tofutti cream cheese
1 cup of cane sugar
1 tbsp of all purpose flour
Equivalent to four in egg replacer
1 tbsp of vegan whipping cream (Soy Whip)
1 tsp of vanilla extract

Crust:
2 cups of graham crackers, crushed
2 tbsp of cane sugar
1/2 cup butter (Soy Garden or Earth Balance)

Directions:
Preheat oven to 350 degrees and place rack in center of oven.

Cranberry filling:
Boil cranberries in the two cups of water with sugar until it is thick and syrupy (this should take about 30 minutes). Remove from heat. Grate lemon rind and then mix in. Set aside to cool completely.

Crust:
In a bowl combine graham crackers, sugar and butter and then press on the bottom and about an inch up the walls of a 9" springform pan. Refrigerate till filling is ready.

Cheesecake filling:
Beat cream cheese, sugar, and flour until smooth. Add in egg replacer, vanilla,and whipping cream. Beat until smooth.

Once all three parts are complete, pour half  of cheesecake filling into pan, then swirl in about half of cranberry filling, then pour remaining half of cheesecake filling on top, evening it out. Swirl in remaining portion of cranberry sauce and place to back for about 70 minutes or until firm and only center is still wet wobbly. Remove from oven and run a butter knife around to loosen cake . Once cool, cover and refrigerate overnight.


Questions? Please leave a comment below and we'll try to get back to you as soon as possible.

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Greek Salad

3 vine ripe tomatoes, cut into chunks

1 red onion, thinly sliced

1/2 European seedless cucumber, cut into bite-size chunks

1 cup Kalamata black olives

1/4 block of tofu cut into cubes

2-3 Tablespoons of lemon juice

1 teaspoon dried oregano, crushed in palm of your hand

Salt and olive oil to taste

Directions:

Marinate tofu cubes in salted water overnight. drain water the next day and marinate in again for at least 2 hours in lemon juice and oregano.  Combine vegetables, and olives in a large bowl.  add salt and olive oil to taste, and top with marinated tofu cubes!

 Questions? Please leave a comment below and we'll try to get back to you as soon as possible.

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Carrot Mayo and Eggplant Spread

Carrot mayo

Boil:

4 Carrots

1 potato

with salt in water.

When soft, dump out all the water and put veggies in blender with 2 T olive oil, 2-3 cloves fresh garlic, lemon juice and more salt to taste. 

Eggplant Spread

2-3 large grilled eggplants peeled

1 Tablespoon of vegenaise or homemade vegan mayonnaise

1 Tablespoon of oil

1/2 medium white onion minced

Salt to taste

In a medium bowl purée eggplants with hand mixer. Add oil, Vegenaise & salt. Mix well for a minute until everything is incorporated & creamy. Add onion & mix together just before serving. Serve chilled.

Questions? Please leave a comment below and we'll try to get back to you as soon as possible.

If you have a Facebook and would like to receive updates every time we put up a new recipe, or if  you would like to know when we are having any events in the Rocklin area, please like our Rocklin Wellness Health Fair Page.
     

Oat Burger/Balls

 Here is the recipe for the oat burger/balls that were served at the Wellness Conference.

 1 cup uncooked  oatmeal
 1 cup breadcrumbs
 1 cup finely chopped onion (sautéed)
 1/2 cup pecans (chopped fine, or ground)
 1/4 tsp salt
 1/2 tsp sage
 1/4 tsp garlic powder (or grated fresh garlic or sautéed fresh garlic.)
 Braggs and oil to taste
 Chopped parsley to taste

 Mix all the ingredients, add just enough hot water to hold together. Mix well. Form into patties
 or balls. Brown on both sides in oven. Place in a casserole dish. Cover with gravy or tomato sauce.
 Bake at 350 degrees for 30 minutes. Makes 1 dozen small patties.

Questions? Please leave a comment below and we'll try to get back to you as soon as possible.

If you have a Facebook and would like to receive updates every time we put up a new recipe, or if  you would like to know when we are having any events in the Rocklin area, please like our Rocklin Wellness Health Fair Page.
     
                                    

Vegan Ranch Dressing

1 block of tofu
1 Tablespoon onion powder
1 tablespoon chopped fresh dill
1/2 teaspoon garlic powder, or 1 clove fresh
3 tablespoons grapeseed
sea salt to taste
1 cup of water, or enough for desired consistency
half a lemon, juiced
Fresh dill, to garnish

Place all ingredients in blender except dill and lemon: blend until smooth, in bowl, pour lemon juice, add blended ingredients, stir with a spoon. add garnish. Serve..

Questions? Please leave a comment below and we'll try to get back to you as soon as possible.

If you have a Facebook and would like to receive updates every time we put up a new recipe, or if  you would like to know when we are having any events in the Rocklin area, please like our Rocklin Wellness Health Fair Page.

Caramel Popcorn

Prep: 10 minutes Cook: 45 minutes Yield: 15 cups

1/2 cup unpopped popcorn
1/4 cup natural peanut butter
1/4 cup maple syrup
1 tablespoon blackstrap molasses
1/4 teaspoon salt

Steps

1.  Preheat oven to 200°.
2.  Pop popcorn in a hot air popper into a large bowl.
3.  In a saucepan, combine peanut butter, blackstrap molasses, maple syrup and salt.  Regular molasses will work if blackstrap is unavailable.
4.  Bring the "caramel" to boil and stir constantly while it boils for 20 seconds.  Immediately pour it over the popcorn and stir well to coat.
5.  Bake for 45 minutes.  Allow to cool, then place in a plastic bag or airtight container.


Per 1/2 cup:

Calories 71
Protein .2 g
Carbohydrates 17.4 g
Fiber .2 g
Fat .1 g
Sodium 11 mg

Questions? Please leave a comment below and we'll try to get back to you as soon as possible.

If you have a Facebook and would like to receive updates every time we put up a new recipe, or if  you would like to know when we are having any events in the Rocklin area, please like our Rocklin Wellness Health Fair Page.

Lemon Balls

Lemon Balls

Yield: 16

1 cup dried pineapple pieces (low sugar)
1 cup golden raisins
3/4 cup raw cashew pieces
1/8 teaspoon lemon zest or lemon extract
1/4 teaspoon salt
1/4 cup fine coconut

1. Put all ingredients except coconut in food processor.  Whiz for about 1 minute.  At first the ingredients will remain crumbly and separate; then they will begin to stick together in a ball.  Continue whizzing about 15 more seconds to chop and blend together.

2.  Place fine coconut in a bowl.  Scoop out fruit mixture a tablespoon at a time and shape into a ball with your hands, then roll in coconut and place balls in a flat storage container.  Chill before serving.

Tip: A small (4-ounce) ice-cream scoop works great for this! Scoop out and release into the coconut.  Shape balls as you roll them in the coconut.

Variation:  Try other dried fruits or nuts, such as dried apricots, cranberries, cherries, dates, almonds, or walnuts.

Makes about 16 1-inch balls.


Questions? Please leave a comment below and we'll try to get back to you as soon as possible.

If you have a Facebook and would like to receive updates every time we put up a new recipe, or if  you would like to know when we are having any events in the Rocklin area, please like our Rocklin Wellness Health Fair Page.