1. fruits and greens smoothie blend together for about 5 minutes, or until everything is creamy: 1 1/2 cups frozen strawberries 1 1/2 cups frozen peaches 3 cups frozen coconut milk (from a can) (you might not even HAVE to freeze it, mine just was) 2-3 big handfuls lettuce & beet greens (probably any greens will do) a splash or two water, i used maybe 1/2-3/4 cup 2 tbsp agave + 1 tbsp turbinado sugar makes a LOT, about 6 servings. i put the extras in ice cube trays to re-blend later.

    fruits and greens smoothie blend together for about 5 minutes, or until everything is creamy:

    • 1 1/2 cups frozen strawberries
    • 1 1/2 cups frozen peaches
    • 3 cups frozen coconut milk (from a can) (you might not even HAVE to freeze it, mine just was)
    • 2-3 big handfuls lettuce & beet greens (probably any greens will do)
    • a splash or two water, i used maybe 1/2-3/4 cup
    • 2 tbsp agave + 1 tbsp turbinado sugar

    makes a LOT, about 6 servings. i put the extras in ice cube trays to re-blend later.

    July 22, 2011 Posted by hooah
  2. white cherries, strawberries, and pomegranate seeds

    white cherries, strawberries, and pomegranate seeds

    July 6, 2011 Posted by sewindieee
  3. patriotic cheesecake his omni parents are coming into town this weekend, so we really wanted to show them something special & super patriotic for the 4th of july. this version uses non-dairy cream cheese, but there’s a good-looking tofu & cashew cheesecake recipe here if you want to try that instead. we got our recipe from here. first make a graham cracker crust: crumble 16 honey-less graham crackers & mix with 1/2 cup non-dairy butter, 1 tbsp maple syrup, and 1 tbsp flour. press into a pie pan and set aside. then put together the filling. mix together until consistent: 16 oz. vegan cream cheese (that’s two packages, you could also substitute half of that with silken tofu if you don’t want the extra expense) 1/3 cup sugar 4 egg substitutes (use a DRY egg substitute, like 6 tsp ener-g OR 2 tbsp corn starch. liquid substitutes like applesauce will make the cheesecake runny.) 1 tsp vanilla juice of 1 lemon you might want to double the recipe if you’re used to those no-bake easy cheesecakes of childhood; ours came out thinner than we had hoped. (though it’s still really great!) pour the mixture into the crust and put in a 375F oven for 30 minutes, or until the top is light-medium brown. another way to tell it’s done is by if it’s “jiggling” or not, but ours was still jiggling when we took it out and it ended up great. we took some of our homemade strawberry jam and sliced it into the cheesecake when 15-20 minutes had passed in baking. you can do it that way or just add it on when you serve it. when the cheesecake has fully baked, put it in the refrigerator for anywhere between a couple of hours and overnight. we ate a couple of slices just two hours after we put it in to chill, and it was delicious!

    patriotic cheesecake

    his omni parents are coming into town this weekend, so we really wanted to show them something special & super patriotic for the 4th of july. this version uses non-dairy cream cheese, but there’s a good-looking tofu & cashew cheesecake recipe here if you want to try that instead. we got our recipe from here.

    first make a graham cracker crust:

    • crumble 16 honey-less graham crackers & mix with 1/2 cup non-dairy butter, 1 tbsp maple syrup, and 1 tbsp flour.
    • press into a pie pan and set aside.

    then put together the filling. mix together until consistent:

    • 16 oz. vegan cream cheese (that’s two packages, you could also substitute half of that with silken tofu if you don’t want the extra expense)
    • 1/3 cup sugar
    • 4 egg substitutes (use a DRY egg substitute, like 6 tsp ener-g OR 2 tbsp corn starch. liquid substitutes like applesauce will make the cheesecake runny.)
    • 1 tsp vanilla
    • juice of 1 lemon

    you might want to double the recipe if you’re used to those no-bake easy cheesecakes of childhood; ours came out thinner than we had hoped. (though it’s still really great!)

    pour the mixture into the crust and put in a 375F oven for 30 minutes, or until the top is light-medium brown. another way to tell it’s done is by if it’s “jiggling” or not, but ours was still jiggling when we took it out and it ended up great.

    we took some of our homemade strawberry jam and sliced it into the cheesecake when 15-20 minutes had passed in baking. you can do it that way or just add it on when you serve it.

    when the cheesecake has fully baked, put it in the refrigerator for anywhere between a couple of hours and overnight. we ate a couple of slices just two hours after we put it in to chill, and it was delicious!

    July 1, 2011 Posted by sewindieee