Gluten-Free, Vegan & Vegetarian Living: February 2013

Chocolate Pecan Banana Frozen Treats

Ingredients
2 Bananas ripe, halved
1/2 cup chopped Pecans (nuts of choice)
2 Tbsp Coconut oil melted
1/4 cup Agave Nectar

1/4 cup Cocoa powder
1/2 tsp Vanilla
Dash of cayenne
Dash of cinnamon
Dash of salt
4 straws or popsicle sticks
Parchment paper
Directions
Set the Bananas and nuts aside and whip all remaining ingredients together . When mixture becomes smooth, dip the bananas in the chocolate mixture until completely coated. On parchment paper, place 1/4 cup of nuts on the paper, place coated banana on top of nuts then top the banana with the remaining amount of nuts. Insert straws our sticks at the base of the banana. Freeze treats on the parchment paper for 6 or more hours, until bananas are frozen. Enjoy!

Cheesy Quesadillas (Vegan and Gluten-free)

These Quesadillas are great for anytime of day, any meal, great snack, or even served as an appetizer.

Ingredients:
2 corn tortillas, soft & uncooked
1/4 cup vegan cheese
1/4 cup sauteed vegeteables opt
1 tsp oil

Directions:
Heat 1/2 tsp oil in a pan on medium high heat. Add one tortilla and allow it to fry for 30 secs. Flip the tortillas over and add cheese (and veggies if using them) then top with the other tortilla and press down for 15 secs. Lift Quesadilla from the pan and add remaining oil. Flip Quesadilla over and allow it to fry for 30 seconds. Eat whole or score it in four pieces. Enjoy

Transitioning to a dairy or gluten free diet can seem quite tasteless and bland, but can give you even more incentive to experiment in the kitchen. Give this recipe a try and see where your taste buds lead you. Explore. Enjoy!

Post by author of the gluten-free, vegan blog http://itveganatgenesis.blogspot.com

Strawberry-Kiwi Cheesecake Vegan

Preheat oven on 350 degrees

Crust:
Process one minute
1 1/2 cup animal/graham cracker crumbs
1 tsp cinnamon

Add 1/4 cup margarine
And process on high until it clumps together and stops mixing
opt: Can be mixed with hand)

Transfer mixture to springform pan/baking pan and press firmly

Filling:
1 box Mori Nu Extra Firm Silken Tofu
1/2 carton extra firm tofu
1/2 lb strawberries halved
1 4 oz container of vanilla or strawberry soy yogurt (opt)
1 juice and zest of one lemon
2 Tbsp pure vanilla extract
1/2 cup unbleached sugar

Drain tofu and crumble into the food processor (or blender) add all other ingredients and process for about 1 minute. Scrap the sides and process on high another minute or more until creamy and smooth.

Then pour filling on top of crust and smooth the top. Put in oven and bake for 45 minutes. Remove from oven and allow it to cool then transfer to fridge for 4 1/2 or more hours

Take off springform

And add frosting (opt) or 1 cup of sliced strawberries and 1/2 cup of kiwis as topping