|Gluten Free Peanut Butter Cheesecake|
I didn't take pics of everything. The baked ziti was super ugly and brown looking because of the pesto and marinara mix, but it was sure taste.
Here's what we had:
- Baked Ziti with Cashew Tofu Ricotta, freshly made pesto and marinara topped with FYH Mozzarella ( Gluten Free )
- Green Salad with Almond Feta
- Garlic Bread baked with Hummus and FYH
- Peanut Butter Chocolate Cheeseckae ( Gluten Free)
- Carrot Cake with Cream Cheese Icing ( Gluten Free )
- Mango Lassi
- Organic French Roast Coffee with French Vanilla Soy Creamer and an Assortment of Tea
My Greek Salad is super simple. Romaine, cukes, tomatoes, carrots, fresh oregano, peppers and almond feta.
Kalamata olives were served on the side since my older son doesn't like them.
- 1 lb frozen mango ( or fresh if it's available )
- 2 c soy yogurt plain or vanilla
- 2 c water
- 1 T lemon juice
- 1 T rosewater
- 2 cardamom pods
- Very scant 1/4 t stevia powder ( I use KAL Powder )
I have also made this with cultured almond milk. To culture almond milk, make a batch , stir in 1/4 c of plain soy yogurt and culture overnight in a yogurt maker or a cooler filled with mason jars of very hot water.
As I mentioned, my Baked Ziti was really ugly and I was not about to get all food stylie in the middle of dinner to dress it up, so no pic of that. It was delicious and somewhat expensive because of the cashews, tofu, fresh herbs and vegan cheese!
Now, onto my Gluten Free Carrot Cake! This is one of my favorite things to make and eat. It would always sell out at my last job and I made it at least 4 times a week there.
Gluten Free Carrot Cake
- 1/2 c golden flax meal
- 1.5 c rice milk
- 1 c oil
- 1 T vanilla extract
- 1 t coconut extract
- 2 c sugar
- 4 c shredded carrots
- 1 c dried coconut
- 1 t cinnamon
- 1/2 t nutmeg
- 1/4 t cardamom
- 1/4 t salt
- 2 1/2 c Bob's Gluten Free All Purpose Baking Mix
- 1 T baking powder
- 1 tub Tofutti Cream Cheese at room temperature
- 2 T soy yogurt
- Juice/zest 1 lemon
- freshly grated nutmeg
- around 1/2 lb powdered sugar ( more or less, just add enough to get it to the consistency you like )
- Pre-heat oven to 375 grease 2 8 inch pans
- In a large bowl add the wet ingredients. Mix very well.
- Sift together dry ingredients and stir into the wet ingredients. Mix very well.
- Pour into cake pans; bake for 30 minutes ( or until a toothpick comes out clean )
- Cool completely
- In a food processor, add the cream cheese, yogurt, lemon juice/zest and powdered sugar. Pulse until it reaches the texture you desire
- Frost. Depending on how much sugar you use, you can almost pour the frosting on. That's what I like to do because I can't be bothered frosting a cake
- Grate nutmeg over the cake after it's frosted
- Chill cake well before eating so the frosting will set up.
Finally, I just wanted to end this post to clear up a misconception a reader of mine had. Apparently, they thought I was eating for $1 a day ; feeding 3 people on $3.33 a day. I'm not! I am pretty much feeding myself and ONE Of my sons who only lives with me part time, so that's not even two people. More like 1.5 people. There's no way I could have the variety on this blog if I was only spending 1 dollar a day per person!
Stay tuned for the Chocolate Peanut Butter Cheesecake recipe later on this week.
We are supposed to get a huge blizzard today, so I'm going to make a big pot of Mushroom Barley/Chickpea Stew to warm up!
I hope everyone had a wonderful holiday!