CHEESECAKE

Preheat oven to 350 degrees

Preparation time: 10 minutes

Yield: 8 slices

1 pre-baked crust of your choice

½-cup agave nectar

¼-cup canola oil

2 containers (12.3 ounces) silken firm tofu

1 container (8 ounces) vegan cream cheese

2-tablespoons arrowroot powder

1-teaspoon vanilla

Blenderize the agave, oil, tofu, cream cheese, arrowroot, and vanilla. 

Pour into the crust and bake at 350 degrees for 30 minutes.

Chill in the refrigerator for an hour or overnight before serving. 

Cheesecake Tip: To prevent cracking, place a pan of water on a shelf in the stove below the cheesecake.  After baking, cool the cheesecake in the oven with the door slightly open. 

SWEET POTATO CHIPS

Preparation time: 10 minutes

Yield: 1 medium sweet potato = about 40 chips

1 medium sweet potato

coconut oil spray

sea salt

wood skewers

Cut the sweet potato into along rectangle with equal sides so that the sweet potato slices are a square. 

Use a mandolin to cut the sweet potato into chips. 

Make a stack of 10 or more of the cut slices.

Push two wooden skewers through the slices.  Leave a little space between slices.  Add more slices if you have room. 

Spray lightly with the oil. 

Microwave on high for about 5 minutes.

Sprinkle with sea salt, remove from skewers and serve. 

Skewers can be reused. 

POTATO CHIPS

Preparation time: 10 minutes

Yield: 1 medium potato = about 40 chips

1 medium potato

coconut oil spray

sea salt

wood skewers

Use a mandolin to cut the potato into chips. 

Make a stack of 10 or more of the cut potatoes. 

Push two wooden skewers through the potato chips.  Leave a little space between slices.  Add more slices if you have room. 

Spray lightly with the oil. 

Microwave on high for about 5 minutes.

Sprinkle with sea salt, remove from skewers and serve. 

Skewers can be reused. 

COCONUT KISSES COOKIES

Preheat oven to 350 degrees

Preparation time: 13 to 15 minutes

Yield: 3 1/2 -dozen cookies

¼-cup ground flaxseed

½-cup agave nectar

¼-cup coconut oil

¼-teaspoon salt

1-teaspoon vanilla

¼-cup water

1-cups coconut flour

1½-cups whole-wheat pastry flour

¼-cup chocolate chips

options: flaked coconut

In a standing mixing bowl mix the top six ingredients together. 

In another bowl whisk together the two flours. 

Add the dry to the wet and mix until uniform. 

Scoop into balls with a 1-tablespoon cookie scoop. 

Place 3 chocolate chips inside each cookie forming it into a ball and press the top in coconut flakes. 

Place on parchment lined baking sheets.  Bake at 350 degrees for 13 to 15 minutes or until lightly golden.

BANANA BREAD

Oil a bread pan

Preheat oven to 350 degrees

Preparation time: 15 minutes

Yield: 16 slices

Mix just enough until uniform.

2-cups whole-wheat pastry flour

1½-teaspoons baking powder

½-teaspoon baking soda

½-teaspoon salt

2/3-cup water

1/3-cup flaxseed, ground

1/3-cup oil

¾ cup agave nectar

1-teaspoon vanilla

2 bananas ripe and mashed (thaw the ripe frozen bananas stored in the freezer)

optional:  ½-cup nuts, smashed

In the standing mixing bowl mix together the water, flaxseed, oil, agave, and vanilla. 

In another bowl whisk together the flour, baking powder, baking soda, and salt in a mixing bowl. Mix just enough until uniform.  Fold in the mashed bananas. 

Pour batter into an oiled bread pan. 

Bake at 350 degrees for 50 minutes or until a toothpick inserted into the center comes out clean.    

GREEN BEANS GREEK STYLE

Preparation time: 15 minutes

Yield: 4 servings

1 to 3-tablespoons olive oil

1-pound green beans, cut ends off, cut on diagonal

1-cup onion, chopped

1 can (15 ounces) or 2-cups tomatoes, chopped

½-cup parsley, chopped

salt and pepper to taste

In a cast iron skillet heat oil over medium heat.  Sauté onions and beans until soft.  Add the parsley and tomatoes and cook until heated through. Salt and pepper to taste

GREEK STEW

Preparation time: 10 minutes

Yield: 12 servings

1 to 3-tablespoons olive oil

2-cups onions, chopped

4 stalks of celery

4 carrots

4 potatoes

4 zucchini, quartered

1-tablespoons dry rosemary or 3 fresh springs

3 bay leaves

2 cans (28 ounces) whole tomatoes, chopped or 8 cups fresh

1-vegan bullion

6- cups water.

optional:  parsnips, sweet potatoes, oregano, thyme

In a pressure cooker heat oil over medium heat.  Cut the onion, celery, carrots, and potatoes into large chunks.  Sauté the veggies until a little soft. Add the remaining ingredients and stir.  Cover the pressure cooker, bring to pressure for 3 minutes.  Let the stew sit for ½-hour, salt and pepper to taste, and serve.