The Plant-Based Momma

Vegan and plant-based recipes

Archives for July 2018

The Redlands Vegan Tour

 

 

I had the privilege of tagging along with Niko, of About Redlands, on a vegan excursion through our beautiful California town. Being vegan for over seven years, my family knows firsthand just how far Redlands has come in the plant-based department. We went from one tiny single dinner option (that was often sold out) at our weekly farmers market, to more vegan options at Market Night than I can count on one hand. And now we are excitedly awaiting the arrival of our favorite San Diego based vegan fast food chain, Plant Power!

I discovered EVEN more options while on this vegan excursion through Redlands while eating at places I would have never even considered to have anything vegan. I’m definitely proud of how far our little town has come. Click here to read the article and discover a few hidden vegan gems in Redlands:

Thanks so much for including me About Redlands. It was such a pleasure!

Our Favorite Aioli: “Everything Sauce”

Today I’m sharing my family’s very favorite aioli we use for almost everything (hence, the name…my kiddos call it “everything sauce”). A funny story about this sauce: I once served it to a (non-vegan) friend and she loved it. About six months later I was talking to her husband about artichokes and he said “You should talk to my wife! She has an amazing dipping sauce for them.” It’s definitely flattering to hear feedback like that!

Our favorite use for this aioli is dipping steamed or roasted artichokes into it. It is seriously so good and one of my favorite meals! But other uses we have for it for are dipping our vegan oyster mushroom calamari in it or using it as a drizzle for vegan sushi. And the best part is: it only takes three ingredients and you probably already have them in your kitchen!

This is the first “hand video” we’ve filmed, so go easy on us.😉 We have a few more coming up and have some others in production as well. We’re totally having a lot of fun with this though.

 

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Vegan Aioli: “Everything Sauce”

Total Time 5 minutes
Servings 4

Ingredients

  • 1 Cup Vegenaise (Or vegan mayo of choice)
  • Juice of half lemon (approx. 1.5-2 tbsp. Use more or less based on preference.)
  • 1 1/2 tsp Soy Sauce (We use low sodium)

Instructions

  1. Mix vegenaise, lemon juice and soy sauce in a bowl. If you would like a thicker consistency, add more vegenaise. Add additional soy sauce according to preference. 


Enjoy immediately or refrigerate (refrigeration will help thicken it up as well, but we eat it immediately).


No-Bake Vegan Cherry Cheesecake

I need to preface this post with: this is not a health food. Vegan, yes. Health food, no. But it is delicious. It’s not something you would typically make everyday, but something that will definitely impress non-vegans.
Second,  there is a big misconception in vegan cooking and baking that you are required to make everything from scratch. I love cooking from scratch. I love making a cashew base for sweet and savory dishes. However, not everyone has the time, gumption or interest to do that. Veganism has come so far and we finally have amazing products available to us. Many traditional recipes call for store bought items and I don’t think that recipes that use them are any less delicious. They’re honestly more realistic in not scaring people away from cooking and baking vegan. I am a firm supporter of always keeping it real and keeping it easy (at least easy enough for my toddler to let me get through finishing whatever I’m cooking🤪).

This is a dish that I have been incredibly excited to try and veganize. It is very similar to one of my childhood favorites (always made by my sweet Grandma Georgia-Maxine) but I have never had the confidence to make vegan…that is until Kite Hill released their amazing cream cheese. It literally tastes like traditional cream cheese (but without the cholesterol). This sweet and tangy no-bake vegan cheesecake is an incredibly easy dessert to make. With a quick prep and a reputation as a total crowdpleaser, it’s the ideal dish to share at any event.

Like I mentioned, you do need access to a few vegan store-bought items. And if you want to make it a bit healthier you can omit the comstock cherries and use fresh fruits. But I say go big on this one. 😉

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No-Bake Vegan Cherry Cheesecake

 A sweet and tangy no-bake vegan cheesecake. Easy, quick and a total crowdpleaser. 

Course Dessert
Prep Time 10 minutes
Servings 8 people
Author Joanna Hartnell

Ingredients

  • 1 package Kite Hill Plain Cream Cheese (8oz)
  • 1 container So Delicious Dairy Free Coco Whip (9oz)
  • 1 tsp Vanilla
  • 2 tbsp Lemon Juice
  • 1/4 cup Organic Sugar (using organic ensures that it's vegan)
  • 1 can Comstock Cherries

Crust

  • 1 1/2 packages Graham Crackers (approx. 15 crackers)
  • 5 tbsp Melted Vegan Butter (like Earth Balance) If you want to make it even more simple you can use a premade graham cracker crust)

Instructions

  1. Blend graham crackers in blender until fine crumbs form. 

  2. Pour into medium bowl, add melted butter and stir until well combined. 

  3. Press mixture into pie pan. If you would like a firm crust, you can throw this in the freezer while you prepare the rest of the ingredients. 

Filling

  1. Use an electric mixer on medium-high speed to whip the cream cheese and coco whip until blended. Do not overmix.

  2. Beat in lemon juice, vanilla and sugar, scraping the sides of the bowl as necessary. 

  3. Pour the filling into crust, cover and refrigerate until firm, about 3 hours. (**If you're in a hurry, freezing the filling for around 1.5 hours can yield similar results) 

Once cheesecake is firm, add Comstock Cherries (or desired fruit) and serve immediately or refrigerate. I usually like to refrigerate another 20 minutes, so it's a nice, cold treat.