Classic Vegan Cheesecake

Undoubtedly the best cheesecake ever! You will never believe it’s vegan! Surprise your guests with this special treat and show them just how good healthy can be!

Preheat oven to 325°


  • 1 1/4 graham cracker crumbs
  • 1/3 cup vegan butter
  • 1 Tbsp brown rice syrup

In a saucepan, melt the butter and the syrup then add it to the graham cracker crumbs. Press it down well into a spring-form pan.


  • 3/4 cup + 1 Tbsp sugar
  • 3/4 cup vegan plain yogurt
  • 1/4 cup flour
  • 2 Tbsp soy milk
  • 1 1/2 tsp lemon juice
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 24 oz. Tofutti cream cheese (or Better than cream cheese) ( three 8 oz containers)

Mix all the ingredients in a mixing bowl with a hand mixer except for the cream cheese.

Beat the cream cheese separate until it’s slightly fluffy. Then mix all the ingredients together until it’s smooth. Pour the mixture into a spring form pan and then bake for 1 hour and 30 minutes. Cool overnight.

Topping: You can use any type of fruit you want. I usually mix frozen blueberries with Tapioca to thicken it and about 1 Tbsp sugar and heat it over the stove. Makes a delicious topping.


Garlic to the rescue!


Do you have a pesky pimple that won’t go away in time for your big date tomorrow? Well I got the answer for you. Here’s a simple overnight trick that will leave your face looking totally amazing!

  • Wash your face thoroughly before bedtime
  • Take one clove of garlic and cut in in half so the core in exposed.
  • Dab it on the pimple and leave that on overnight
  • Wake up and be happy!

Note: The garlic will sting a little bit at first but that means it’s working. Make sure to wash the garlic scent off your face in the morning!!


This delicious recipe will definitely become a family favorite. It’s great for birthday dinners or for a family get-together. It’s easily expanded to feed large groups and it’s really easy to make. Try it!

  • 4 cups corn chips and/or tortilla chips
  • 2 Cups chopped lettuce
  • 3 cups Cuban black beans or other bean (ex: Pinto beans) (you can cook or season these any way you like)
  • 1 cup Vegenaise or Vegan Mayonnaise
  • 1 cup Better than Sour Cream
  • 1/2 cup olives
  • 1 Avocado (squashed to make it guacamole-like)
  • 1/2 cup chopped bell peppers
  • 1 cup chopped tomatoes
  • 1 cup chopped cucumbers


  1. Begin with the chips. Crush them on your plate and add the beans on top.
  2. Top with the lettuce, mayo, sour cream, olives, guacamole, peppers, tomatoes and cucumbers.
  3. Enjoy!

Stuffed Bell Peppers

Preparation: Slice off the top of 6 medium bell peppers and clean out the white ribs and seeds. (If you want you can also slice them in half the long way as shown in the picture)

Mix in a bowl:

  • 2 Cups brown rice (cooked)
  • 2 cups veggie meat
  • 1/2 Cup bread crumbs
  • 1/3 cup Nutritional yeast flakes
  • 1 Tbsp Chick-it Seasoning
  • 1/2 Tsp salt to taste
  • 1/3 Cup olives, chopped
  • 1/2 onion, chopped
  • 1 Cup Spaghetti or tomato sauce to moisten
  • 1/2 tsp Basil to taste


  1. Stuff the peppers and place them in a casserole dish with 1/2 inch of water on the bottom.
  2. Cover it and bake them for about 40 minutes at 350°, or until tender, then uncover them and bake for about 10-15 minutes to firm them up on the top.
  3. Enjoy!

Note: Best served with fresh veggies on the side!

Roasted Beets n’ Sweets

For those of you who love roasted vegetables, here’s a treat!

  • 6 medium beets, peeled and cut into chunks
  • 2 1/2 Tbsp olive oil (divided)
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 1 tsp ground black pepper
  • 1 tsp sugar
  • 3 medium sweet potatoes, cut into chunks
  • 1 large sweet onion, chopped
  • 1 Tbsp nutritional yeast flakes


  1. Preheat the oven to 400°
  2. In a bowl, toss beets in 1/2 Tablespoon of olive oil (coating) and spread/layer on a baking sheet.
  3. Mix the remaining 2 tablespoons olive oil, garlic powder, salt, pepper & sugar in a large resealable plastic bag (bowl works as well). Mix well.
  4. Bake beets for 15 minutes. Then add the sweet potatoes and the spice mixture. Stir well.
  5. Continue baking last 45 minutes, stirring after 20 minutes until vegetables are tender.
  6. Enjoy!


Aluminum foil (used to keep food moist, cook evenly, makes clean-up a lot easier!


Zucchini Pasta with Avocado Basil Pesto

This is an easy but delicious recipe for all you pesto lovers out there!

  • 1 small zucchini, shredded and slightly cooked

Blend all these ingredients in a blender

  • 1 cup arugula
  • 2 cups basil (raw)
  • 1 large handful of parsley (optional)
  • 1/2 cup pine nuts
  • 1 large avocado
  • 1 clove garlic
  • a few sprigs of sage

Mix the paste with the zucchini pasta and enjoy!

Brown Rice Crispy Bars

These crispy treats are fast, easy and fun to make. Did I mention they’re delicious?

  • 1 Cup Brown Rice Syrup
  • 1/2 tsp salt
  • 1 Cup almond butter
  • 1/4 Cup carob powder
  • 2 tsp vanilla
  • 6 Cups Brown Rice Crispy Cereal


  1. Bring syrup to an almost boil
  2. Add salt and almond butter
  3. Mix well
  4. Then  quickly mix in the carob powder & vanilla followed by the Crispy Rice Cereal.
  5. Press into a square dish and cut it into squares while it’s still warm.
  6. Enjoy!

Note: Make it fun and add toppings of your choice!

Vegan hair and skin care

Living in a cold climate for most of the year really tends to dry out our hair and our skin. It’s so irritating to get split ends that cause dry, ratty-looking hair. And as for the skin, it seems like no matter how much moisturizers you use it is still dry, itchy and uncomfortable.

Well the solution isn’t far away! It’s no secret that natural is always best, so that’s why I’m recommending the use of 100% pure coconut oil.

For hair: Coconut oil usually hardens when not heated, so it’s important to heat it a little bit so you can coat your hair from the roots to the ends. Once you have done this, wrap up your hair in a hair cap or even a plastic bag and let it sit for 30 minutes. Then simply wash your hair. NOTE: This works even better if you have a heating cap because it moisturizes the follicles.

For skin: Warm the oil slightly and apply every night before bed on clean skin. Within a week or so you should notice a great difference in the texture and moisture of your skin.

Try it! You’ll love it!

NOTE: Coconut oil is also a great, less-fatty option to cook with. And it’s delicious!

Corn Bread

Everybody loves the thought of fresh hot cornbread just taken out of the oven. Here’s a delicious recipe that you will heartily enjoy!

∗This recipe can be doubled.

  • 1 cup flour
  • 1 cup cornmeal
  • 2 Tbsp honey
  • 1/2 tsp salt
  • 1 cup soy milk
  • 1/4 cup oil (canola)
  • 1 Tbsp baking powder

Mix all together put the mixture in an oiled pan at 425° for 20-25 minutes.

Note: I usually enjoy this with cold maple syrup dribbled over the top!


Leaf Lettuce Roll-Ups

  • 1 Tomato, finely chopped
  • 1 Carrot, finely grated
  • 1 Tbsp sweet onion, finely chopped
  • 1 small cucumber, thinly sliced
  • 1 celery stalk, finely diced
  • 2 large lettuce leaves (preferably deep green leaves, not head lettuce)
  • 1 avocado, peeled and mashed
  • 1 tsp fresh lemon juice
  • 1/2 tsp all purpose herb seasoning
  • A pinch of salt to taste

Mix the mashed avocado with the  lemon juice, herbs and salt. Then spread to avocado paste on the top of the large lettuce leaves.

Toss together the rest of the ingredients then pile them on top of the avocado.

Roll em’ up and enjoy!