Category: Recipes

Decadent Raspberry Cheesecake Mousse (Vegan!)

3/22/2018

Hello my lovely readers!
Today I will be sharing with you my very own raspberry cheesecake mousse recipe. Oh, did I mention that it's vegan?!! Yes indeed!
So for those of you who eat vegan, or simply can't eat dairy, look no further for a way to satisfy your cheesecake cravings (cheesecake is one of the things I've missed most since giving up dairy).
This recipe uses simple ingredients, is easy to make, plus it's super healthy for you! It makes for a great breakfast to start out your day, a wonderful mid-day snack, and it will wow your dinner party guests as a stunning dessert!

A word about ingredients;

-To ensure this recipe is as healthy as possible, be sure to use 100% pure maple syrup. Most "maple syrups" sold at the store use high fructose corn syrup and a bunch of other nasty stuff. Read the ingredients before you buy, it's more expensive but so worth it.

-Coconut cream can be found in the Asian aisle at the grocery store. Thai Kitchen is the best!

-Use fresh raspberries! They're no good thawed out and all mushy. Plus they're healthier fresh!

Recipe for Vegan Raspberry Cheesecake Mousse

-Soak 1 1/2 cups cashews in cold water in the fridge, overnight.

-The next day, drain and rinse your soaked cashews. Blend them until creamy in a food processor (I just use my Ninja!).

-Once your cashews are nice and creamy, set them aside.

-Open a can of coconut cream. Spoon the creamy white part into a bowl, leave the watery stuff at the bottom.

-Using a hand-held mixer, mix until it stiffens (it will be kind of like whip cream).

-Fold in 2 tbs maple syrup.

-Fold in the creamy cashew concoction.

-Taste, and if you'd like it sweeter, fold in another tablespoon of maple syrup (I did).

From here, you have two choices. You can spoon your mixture into adorable dessert glasses (like these here that my awesome neighbor Hank gave me!) and eat right away, or refrigerate overnight before eating. If you eat it right away, it will have a more cheesecake feel, but if you eat it after being refrigerated overnight, it will have a more mousse-y texture. Both ways are very good! I ate some right away, put the the rest in the fridge, then ate some in the morning! Don't forget to top with fresh raspberries!
This recipe filled both glasses, plus had enough the next day for two more glasses.

Me and my husband's favorite way to eat this is spooned on top of graham crackers for a fun breakfast! Try it!
I hope you enjoy your very own vegan raspberry cheesecake mousse!

Peace Love and Vegan Mousse
Jess <3

Christmas Eve Ice Cream Hot Cocoa

12/7/2016

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This year for Christmas, why not wow your guests with an updated (made from scratch, healthy, and completely vegan!) version of boring hot chocolate!
This drink is best sipped on Christmas Eve, in front of a roaring fireplace, surrounded by people you love. And that's why I named it "Christmas Eve Ice Cream Hot Cocoa". Ice Cream Hot Cocoa? You're probably saying to yourself. That doesn't make any sense!
I agree! When I came up with this idea, I thought it was totally weird also, but I just really wanted to put some of my new vegan ice cream into hot cocoa! And so I did! And it turned out to be pretty amazing. It's actually really cool, because the ice cream doesn't melt right away like you would think, nor does it turn the mug of hot cocoa cold. It just kinda sits there and adds flavor, it cools down the hot cocoa so it's a drinkable temperature, and if you use a chocolate chip cookie dough ice cream, you will get to eat chunks of cookie dough! Yay! Still think it's weird? Why not make some and see for yourself! This recipe is way healthier than those packs of hot choclate, it's completely vegan, and you get to impress people by saying that you made the cocoa from scratch! So enjoy!

You can see the chunks of ice cream sticking out

This recipe will fill 3 mugs

What you will need;
-3 cups of your favorite dairy-free milk (I prefer almond milk)
-1/4 cup cocoa powder
-1/4 cup raw sugar (this stuff is way healthier than white sugar)
-2 scoops of your favorite dairy-free ice cream. I love So Delicious
Coconut Milk Ice Cream, and I highly recommend the chocolate chip cookie
dough flavor, because once the ice cream starts to melt into the hot cocoa,
you will have chunks of cookie dough floating in your hot cocoa, and it is
absolutely amazing!
-As many marshmallows as you prefer
-Cinnamon

What to do;
-Heat the milk in a pan over the stove
-In a bowl, mix together the cocoa powder and raw sugar
-Once the milk is almost boiling, stir in the powder and sugar mixture
-Stir for one minute, so as to make sure the milk and powder mixture is
completely combined
-Then boil until it's frothy

How to assemble your hot cocoas;
-Find a very festive, Christmas-y mug.
-Ladle hot cocoa into the Christmas mug. A little over half full.
-Put two big scoops of ice cream into the center of the mug.
Don't stir!
-Top with mallows
-Sprinkle with cinnamon
and then serve immediately.

I hope you enjoy this recipe, maybe so much so that it will become a new Christmas Eve tradition! Either way, have a wonderful week, and I will not be posting next Monday because I have a lot of festivities and such going on, so have a very Merry Christmas!!!

Peace Love and Christmas Eve Hot Cocoa
Jess <3

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How to Make Your Own Organic Vegan Fair Trade Chocolate Peanut Butter Cups

8/22/2016

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Organic, Vegan, Fair Trade Chocolate Peanut Butter Cups

If you regularly read my blog, you know that I am an advocate for Eden Ministries, as well as the head of social media and volunteer for P.A.T.H.S. Both of these organizations help fight against human trafficking, which is a cause I am very passionate about. I had known a lot about the sex trafficking scope of the spectrum, but I was absolutely horrified to learn of another form of human trafficking, labor trafficking. Labor trafficking can look like a number of different things. Whether it be sweatshop labor, people kept against their will and forced to work long hours for little to no pay, and also, child labor. So when I found out that child labor is rampantly used in the chocolate industry (today's chocolate industry!), I decided to boycott it. Seriously, the everyday chocolate brands we eat in America, use chocolate that comes from child labor slaves in different countries. While these companies are totally aware of this, they continue to use this chocolate. Why? Because it is cheap. And it makes them more money.
So I decided to do my part. No more chocolate peanut butter cups (which are my favorite!). My husband was quite sad when we went to the store and looked at all the candy bars, only to find that they were all manufactured by companies that support child labor. So I made these, and here is how you can make your own!

What you need to make your very own organic, fair trade, non child labor version of chocolate peanut butter cups;
-Cupcake papers
-Organic, fair trade peanut or almond butter.
I use Once Again Almond Butter. Once Again is an American, employee owned, and completely fair trade company, whose products are all completely organic.
and
-Organic, fair trade melting chocolate.
Some good brands are Mama-Ganache, and Dolci Frutta, You can find more online, or at your local health shop. Just be sure to look for a fair-trade certified kind!

Step 1. Melt your organic, fair-trade melting chocolate, following package instructions.

Step 2. Spoon a little of the melted chocolate into the bottom of the cupcake papers. Don't make it too full, there's two more layers about to be added!

Step 3. Melt your organic, fair trade almond (or peanut) butter in the microwave, in a microwave safe bowl.
Step 4. Spoon some of the melted nut butter on top of the chocolate.

Step 5. Spoon more chocolate mixture on top of the peanut butter layer.

Step 6. Let sit and cool for a bit before diving in!

So start reading up on this topic, and find out which companies refuse to help end child labor. Write letters to them. Tell them you are going to boycott them until they make an effort to change! And until then, enjoy your own homemade delicious organic, vegan, fair-trade chocolate peanut butter cups!

Peace Love and Child Labor Free Chocolate
Jess <3

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Quinoa Summer Garden Bowl

7/11/2016

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I have become quite obsessed with quinoa lately, as has the rest of the nation, and for good reason! Quinoa is one of the most protein-rich foods we can eat, it has almost twice as much fiber as most other grains, it contains iron, is rich in magnesium, riboflavin, and manganese! Plus it's super delish; I just love the texture of it!
So I decided to make a nutrition packed recipe, that's perfect for summer!

Quinoa Summer Garden Bowl
What to do;

*Cook your quinoa according to package directions. I was surprised to find that cooking quinoa is a lot like cooking rice! I recommend cooking the entire bag of quinoa, since it refrigerates good, and makes a perfect snack or lite summer lunch.

*While your quinoa is cooking, cut up your vegetables. You can really use any vegetables you think would be good in your quinoa bowl. I used broccoli, onions, garlic, and green and yellow peppers in mine, and it turned out amazing.

*Once the quinoa has finished cooking, take the lid off and stir all your vegetables into it. By doing this, you're letting your veggies "cook" a bit, but they're still staying raw, which is where all the nutritional value comes from.

*Transfer the quinoa and veggie mixture from the pot it was cooked in, into a large bowl.

*I don't really ever measure stuff when cooking, I just use what I think looks about right for me and my likings, and this was no exception. So! Stir together a couple squirts of lime juice, and a tablespoon or two of extra virgin olive oil. It's all about preferences. I like to go a little crazy on the lime juice, because it gives it a great flavor. The olive oil also gives it an amazing flavor, plus adds some moisture. Just be sure to not make it too oily. Toss into the quinoa mixture.

*Sprinkle in some garlic powder and sea salt, and you're done!

Place the bowl in the fridge, and once it's cooled, you can start devouring your "Quinoa Summer Garden Bowl" that is just perfect for summer!

Peace Love and Quinoa
Jess <3

More Vegan Recipes you Might Enjoy;

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Vegan Fettuccine Alfredo

3/20/2016

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Thank you so much everyone for all the Birthday wishes, good thoughts, and for the terrific response on my last post, "29 Reasons why I'm 29 and don't have a Baby!" I guess it resonated with a lot of you! I'll be responding to your comments within the next couple of days! But for now....

I am so in love with this recipe that I created! I have eaten it twice already this week. It takes less than 15 minutes to make, and unlike a lot of vegan fettuccine recipes, uses very basic and inexpensive ingredients (for example, you can buy a box of cornstarch for $2, place it in your cupboard, and it will stay there for months!). I can't have dairy, like so many others, and have been having a blast finding recipe replacements. I was having trouble finding the perfect dairy-free fettuccine alfredo recipe, so I just made up my own! This completely dairy-free and vegan recipe is the creamiest, most satisfying fettuccine alfredo I have ever had, and I can't wait to share it with you!
Enjoy!

Ingredients

-8 ounces of pasta
-3 tbs margarine
-1 packet of yeast
-1 cup almond milk
-Salt and Pepper to Taste
-2 tsp Corn Starch

Cook and drain the pasta.
While pasta is cooking, melt the margarine on low heat in a large pan.
Once margarine is melted, add the packet of yeast. Simmer for 2 minutes, stirring occasionally.
Add the almond milk.
Simmer for 3 minutes, stirring occasionally.
Add 1 tsp corn starch.
Simmer for 2 minutes, stirring occasionally.
Pour in salt and pepper (I like to use a LOT of pepper).
Stir in the pasta.
Leave simmer for 2 minutes on medium heat, stirring occasionally.
Stir in 1 more tsp of corn starch.
Simmer for 5 minutes, stirring occasionally so it hardens, but doesn't stick to the pan.

Now you can add some more salt and pepper, throw on some sauteed tofu and broccoli, and serve it! Yum!!!
You can also make an extra batch of the sauce, to pour over top the noodles after they're on your plate if you want it super creamy!

Enjoy!

Start Selling Online in Minutes!

Peace Love and Vegan Alfredo
Jess <3

More Vegan Recipes You Might Like;

P.S. Don't forget to share it around!

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Vegan Caramel Apple Oatmeal

1/26/2016

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I made up this vegan caramel apple oatmeal recipe just in time for winter,
because nothing is more magical than drinking hot black coffee, and eating apple and caramel flavored things, while bundled up on a cold winter morning. Mmmmm....
This recipe is super simple, very healthy, and completely vegan!

Make your oatmeal like normal. I prefer to use the Old Fashioned Oats, as opposed to the instant oatmeal, because it's healthier than the instant oatmeal (to make it "instant", it has to be processed more). I get a big round tub of it, and it keeps forever! The directions are on the back of the container.
While the oatmeal is cooking on the stovetop, chop up one apple per person. Heat olive oil in a pan until it's hot. Throw the apples in the pan, and sautee them until the are slightly soft.

Once your oatmeal is done, put it in a big bowl, and spoon the apples into it.
I sometimes like to pour almond milk over mine.
The last step in this delicious concoction, is to drizzle Vegan Caramel Sauce over the oatmeal. The caramel sauce is sweet enough, that you don't have to add any additional sweeteners to your oatmeal! Therefore making it healthier!

You can get the Vegan Caramel Sauce that I use and recommend, from Uncommon Goods. It is completely vegan, super healthy, and so delicious! I use it on french toast, pancakes, vegan ice cream, and of course, my oatmeal!
If you don't have any vegan caramel sauce, you can use agave sweetener!

Yum! I hope you like this treat!
Thanks for stopping by, don't forget to pin and like!

*Disclosure*
I was given this Vegan Caramel Sauce, and these are my thoughts on it.

Peace Love and Oatmeal
Jess <3

Healthy Pancakes with Vegan Caramel Sauce

10/24/2015

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Healthy Pancakes with Vegan Caramel Sauce

I found a simple pancake recipe online, and tweaked it a bit so that it's super healthy, and so that I can feel good about eating them, and serving them to my husband!
So here is my recipe for moist and delicious pancakes, that will make you happy to be awake in the morning!

The most delicious healthy pancakes you've ever tasted;
Serves 7-8 large pancakes
1 cup whole wheat flour
1/2 cup white flour
3 teaspoons baking powder
1 teaspoon salt
1 tablespoon raw sugar
1 and 1/4 cups almond milk
1 egg
3 tablespoons butter, melted
1 teaspoon vanilla

Stir together flour, baking powder, salt, and sugar in a large bowl. Add milk, egg, butter, and vanilla to dry ingredients. Whisk until a smooth batter forms.

How to make pancakes that don't stick to the pan!
My Momma taught me this trick, because I was getting soooo frustrated that I couldn't ever make pancakes without them sticking to the pan!
Heat a skillet over medium heat until it's hot (you will know it's hot enough, when you put a splash of water in the pan and it sizzles!). Add olive oil, wait until it's warm. Then you can pour 1/4 cup batter into circles. Flip once bubbles appear and sides are lightly golden.

This batter even keeps overnight in the fridge! I made a couple pancakes on Sunday morning, put the batter in the fridge, and I made the rest on Monday morning!

To complete this delicious breakfast, put the pancakes on plates, then drizzle them with Hot Cakes Totally Vegan Caramel Sauce from Uncommon Goods. You can find it here.
I have actually completely replaced sugary, unhealthy, and disgusting pancake syrup with this sauce!
It is made by hand, using completely vegan ingredients, including organic evaporated cane sugar, organic coconut milk, hemp milk, and brown rice syrup.
This stuff is absolutely amazing! I've already used my entire jar I just got! I have been putting it on everything; french toast, vegan ice cream, oatmeal, and of course pancakes (just a side note, if any of you are looking for Christmas gifts for me, I will take jars of this!)!

French toast with vegan caramel sauce instead of syrup.

What goes better with pancakes than coffee? Nothing that I can think of!
I also got the Coffee Explorer Set, here, from Uncommon Goods.

This exotic coffee set includes:
-Fruity Single Origin Coffee (berry, fruit juice, caramel tasting notes)
-Classic Single Origin Coffee (cocoa, nuts, cane sugar tasting notes)
-Balanced Single Origin Coffee (dark chocolate, honey, orange peel tasting notes)
-Bold Single Origin Coffee (cooking chocolate, cherry, cashew tasting notes)

This complete set includes four exotic single-origin coffee beans from Ethiopia, Brazil, Colombia, and Honduras.

Grab yourself a jar of Uncommon Goods Vegan Caramel Sauce, and the Coffee Explorer Set today, and get excited about mornings!

Peace Love and Pancakes
Jess <3

*Disclosure*
I was given this Vegan Caramel Sauce and Coffee Explorer Set, and these are my thoughts on them.

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Meal from Ingredients already in your Kitchen!

9/14/2015

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A Meal from Ingredients already in your Kitchen

This meal is for the busy housewife who needs a quick and simple meal that doesn't require a trip to the grocery store! Just use these 8 ingredients that you can very easily keep stored in your cupboards and freezer at all times!

Here are the Eight Ingredients that you should keep in your kitchen at all times!
1. Chicken. Breasts, legs, it doesn't matter. Just keep frozen chicken in your freezer at all times.
2. Noodles. Not pasta noodles, egg noodles. Buy 5 bags at a time, they'll keep forever, and keep them in your cupboard!
3. Canned French Style green beans. I buy at least 5 cans at a time and put them in my cupboard. These will keep forever also!
4. Margarine or Butter.
5. Garlic powder. Keep this versatile and delicious spice on your spice rack at all times!
6. Salt.
7. Lemon Juice. Buy one bottle of lemon juice, and it will last for years!
8. Olive oil or cooking oil.

Now! When you just get home from running errands, you're exhausted, and everyone's hungry, here's what you do!

The chicken takes longest, so first, either call someone who's at home 10 minutes before you get there and tell them to take the chicken out of the freezer, or take it out yourself, and throw it in the microwave for about a minute. Next, take a knife and stab little holes all over the chicken. Take a couple tablespoons of lemon juice and dump it all over the chicken. Take your garlic powder and your salt, sprinkle it on the chicken, then rub it in with your hands. Wash your hands, then put some olive oil in a pan, and once it's hot, put your chicken in! Rotate the chicken occasionally, and don't take it out until there is no more pink in the middle.

After you've put your chicken in the pan, you can get started on the rest of the food! Boil some water, then put your egg noodles in. While you're waiting for your egg noodles to cook, open a can (or two) of green beans. Drain the water, put some olive oil in a pan, and once the oil's hot, dump your green beans in. Keep an eye on the green beans, because they don't need to be cooked, only warmed up.

Once your noodles are soft, drain them, then put them back in the pot. Add lots of butter or margarine, and garlic powder and salt to taste (put a little bit in at first, stir it all up, taste it, and see if you want more). Do the same for the green beans; add butter or margarine, and garlic powder and salt to taste. Make sure it's stirred up good!

Once the chicken is ready, you have a delicious three piece meal that took less than half an hour, and no last-minute trips to the grocery store!

(Pssst! Here is an extra you can do if you want to! It takes one more ingredient, but it's for the green beans, and my husband said they're the best green beans he's ever eaten! I dice up a couple fresh or frozen mushrooms and sautee them in olive oil before adding the green beans to the pan!)

Pssst! Looking for a stunning piece of art?! Find the above piece, and plenty more at Rumi Art Shop!

Peace Love and Housewife Meals
Jess <3

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珍珠奶茶 - Pearl Milk Tea; A Jorney!

12/12/2012

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There is a drink, called Boba tea, Pearl tea, or Bubble tea. For those of you who don't know what it is (I haven't found a single person in Ohio who had ever heard of it before), it is usually a milk tea, with large tapioca-ish balls at the bottom. It is DELICIOUS, and I have a special love for this drink! It has been a very long and winding road for me to find this drink. So follow me, and I will tell you about the journey of me, and Bubble Milk Tea (and then I will tell you how to make your own!).

I first discovered this delicious drink in 2006, while living in Arvada, Colorado. There was this cute little tea shop called Lollycup, and it was there, that I was introduced to Boba. I instantly fell in love, so me and my friends would go there all the time and drink Bubble Tea! That is when my obsession began. Sadly, when I moved back to Ohio, there was no boba shops in sight!

In 2008, I moved to Xi'an, China. I soon discovered, that there, they had my beloved Pearl Tea! In the winter I woud drink it sometimes up to three times a day! It was everywhere; the bakery below my apartment, shops down the street, I could get it anywhere! It was also extremely inexpensive, and there was any flavor you could think of! Coffee, almond, strawberry, mango, coconut! Oh how happy I was...but then...I moved back to Ohio...and there was no boba for me...

But then! One magical day! Me and my friend Matt went to the Asian Market in Cleveland, and there, they had a little Chinese lady selling 珍珠奶茶！I was very happy, and bought two cups of it, but then I realized that the Asian Market was a two hour drive from my house, and I got sad again....

The end of this story is a happy one...for at the Asian Supermarket, I discovered that they sold packages of the boba themselves! I bought a package right away, but couldn't find a recipe good enough for me. So, I took the recipes I found, and made them my own, and now, I can enjoy My Pearl Milk Tea from the comfort of my own home, whenever I want to!
So I am going to share with you, my (healthy) recipe for Milk Tea. You can drink the milk tea hot, or iced. And if you don't have any boba handy, you can drink the tea without it. The tea is still delicous, although I highly recommend buying some boba for it!

Making Milk Tea:
1. Bring to a boil a pot of water.
2. Dump the boiling water into a pitcher.
3. Add 2 black tea bags to the pitcher.
4. Add raw sugar (or honey) to taste to the pitcher.
5. Set the pitcher aside, and let the tea soak,and the sugar dissolve while making the Boba.

Making Boba:
1. Bring a small pan of water to a boil.
2. Pour the desired amount of pearls into the pan.
3. Cover, turn on medium heat, and let cook for 5 minutes.
4. After 5 minutes, drain the boba.
5. Dump raw sugar (or honey) to taste over the pearls, let dissolve, and stir.

Putting it all Together:
1. Stir the tea, making sure the sugar is dissolved, and the tea is strong enough.
2. Pour the boba pearls into the bottom of your cup/mug.
3. Pour the tea over the pearls. Fill cup a little over halfway full.
4. Fill the rest of your cup with soy milk.
5. Stir and enjoy (Be sure to use a big straw, or else you won't be able to drink the boba)!
6. If you want cold tea, just put the tea into the refrigerator, and pour it once it is cold.

And so ends my long, hard journey to find this wonderful beverage. Thank you for joining me on this adventure (:

I would looove to invite each one of you to my house, to make a lovely cup of pearl milk tea for you, but since I can't, sharing this recipe with you is the next best thing! So make yourself a cup, enjoy, and let me know what you think!

Peace Love and Boba
Jess <3

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My Ridiculously Easy, Delicious, Healthy Homemade Salsa!

8/29/2012

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Today, I am feeling generous, so I thought I would share with you my very own salsa recipe! It is reeeeeediculously easy to make, VERY healthy, and deeelicious!

Step 1: Cut up your tomatoes into cubes.

Step 2: Cut up your onions into cubes.

Step 3: Cut (or rip up) your cilantro (this is my faaavorite part of the salsa)

Step 4: Blend your tomatoes, onions, and cilantro together in a food processor.

Step 5: Add salt, lime juice, and tobasco sauce to taste.

See how simple that was?!! Your Welcome!!!

cooking salsa