Vegan Pumpkin Swirl Cheesecake

Vegan Pumpkin Swirl Cheesecake
(Makes 1 Large 9-inch cheesecake)

img_0979

So about that cheesecake… I hope everybody had a great Thanksgiving Day. We ate so much food. I feel so bleh right about now. This cheesecake recipe was experimental, meaning I just threw it together ‘by feel.’ It came out rather delicious but a little soft. We didn’t mind it at all since the texture and taste was still there. Maybe next time I’ll freeze it or add cornstarch or something to make it a bit more firm. I hope you try this one, pumpkin and great for the season. Enjoy!

Ingredients:
3 Pkgs (8oz) Tofutti’s Cream Cheese (vegan cream cheese)
1 (1 lb) Pkg Silken Tofu (I used Nasoya brand)
1 Cup Sugar
1 Tbsp Vanilla Extract
1 Cup Pumpkin Puree
½ Tsp Ground Cinnamon
¼ Tsp Nutmeg
½ Tsp Pumpkin Pie Spice
¼ Cup Brown Sugar
1 Prepared Graham Cracker Crust (Extra Large 9-Inch)

Directions:
-Preheat oven 375 degrees.
-Blend together Cream Cheese, Tofu, Sugar and Vanilla extract with mixer.
-Remove 1 Cup of Cream Cheese mixture into a separate small bowl. Pour the rest of the cream cheese mixture into prepared graham cracker crust.
-To the 1 Cup of Cream Cheese mixture add: pumpkin puree, brown sugar, cinnamon, nutmeg and pumpkin pie spice. Mix until blended.
-Layer in the pumpkin mixture over the cream cheese and swirl or keep it layered. Bake for 45 minutes. Let stand and refrigerate overnight. Enjoy!

img_0975

Pumpkin Swirl Cheesecake

  • Servings: 1 9-inch pie
  • Time: 1 hr
  • Difficulty: Easy
  • Print

Credit: http://www.veganrescue.com

Ingredients:
3 Pkgs (8oz) Tofutti’s Cream Cheese (vegan cream cheese)
1 (1 lb) Pkg Silken Tofu (I used Nasoya brand)
1 Cup Sugar
1 Tbsp Vanilla Extract
1 Cup Pumpkin Puree
½ Tsp Ground Cinnamon
¼ Tsp Nutmeg
½ Tsp Pumpkin Pie Spice
¼ Cup Brown Sugar
1 Prepared Graham Cracker Crust (Extra Large 9-Inch)

Directions:
-Preheat oven 375 degrees.
-Blend together Cream Cheese, Tofu, Sugar and Vanilla extract with mixer.
-Remove 1 Cup of Cream Cheese mixture into a separate small bowl. Pour the rest of the cream cheese mixture into prepared graham cracker crust.
-To the 1 Cup of Cream Cheese mixture add: pumpkin puree, brown sugar, cinnamon, nutmeg and pumpkin pie spice. Mix until blended.
-Layer in the pumpkin mixture over the cream cheese and swirl or keep it layered. Bake for 45 minutes. Let stand and refrigerate overnight. Enjoy!

 

Welcome to the ApocaLips! – Book Promo

Welcome to the ApocaLips!

book-cover-final

In case you haven’t noticed we are experiencing the erosion of our moral fiber…
I know my fellow bloggers/followers typically come for the recipes; [and I do have a tasty pumpkin-swirl cheesecake coming at you soon] but today I wanted to share and promote a book. But not just any book. This book is gritty, raw and highlights the uncompromising nature of humanity.

Book Title: ApocaLips: Palace of Exile (Inspired by True Life Events)
Author: S.B. Williams
Author Description:  S.B. Williams is an artist born Dec. 1973, living somewhere in Pennsylvania, still writing.

ISBN-10: 1524555274
ISBN-13: 978-1524555276

Book Description:
“If you were to record your verbal transactions, every casual and intimate conversational exchange to be reviewed at the end of the day, what self-discoveries would you make? There is an art form in reflection. It provides a mirror for both objective and subjective analysis.
ApocaLips is the communicative implosion of the human species. It is a beautifully horrific, awfully realistic descent into our hell on earth; unearthing the traits of human character simply by listening.
ApocaLips exposes the psychological scars, the scabs, then savagely tears them away, revealing what lies beneath our speech. It uncovers the schismatic existence heard in dialogue on a subway train, in private settings, at work, conversation in passing, social groups, telephone or online networks.
The excerpts here are a five-year compilation of spoken exchanges, monologues that provide a brief glimpse into the daily lives of our human family. These voices are raw, gritty, explicit, crude, unpolished, fragmented and hauntingly teetering along the edge—free.
Welcome to the festering truths, the miraculous lies, shaping, altering our conscience, clothing the soul. This book breaks nearly all-literary and grammatical rules, in an attempt to show how our lives are connected, woven into a social fabric. Are we truly freethinking beings with the gift of choice or sorrowfully victimized human products, enslaved to an environment of limited selection? Are we progressing only with time, and not human interaction?
This Palace of Exile shows that even in our truest moments, we can be walking contradictions. In an age of vast technology, where the speed and methods of communicating has improved immensely, this book bares our flaws. Left naked, what we correspond still surrenders to a “Babel” we’ve created on Earth. Often we find ourselves damaged or broken, seldom unscathed by our life nightmares. In the end, ApocaLips is a hope to make mankind better, by revealing what we are and soon becoming.”

Final thoughts:
“Ignorance has diseased these people for so long, a cure would be useless.” – S.B. Williams 03/31/97
Don’t continue to be a statistic… Open your minds. Expand your knowledge. Become aware. Communicate effectively. Remember: Ignorance is Not bliss…it is just ignorance. – Jess Williams.

Warning!
Explicit Content (18+)
The content of this book does not reflect the opinions and views of the author.

back-cover-final

Buy this book now. Available on Amazon, Barnes and Noble, BookButler, Wordery and many more – in the US/UK/Canada and online too…

Direct Links to Purchase:
Amazon
Barnes & Noble
BookButler
Wordery
Xlibris

Please also: Share, Follow, Like and Tweet at:
Instagram: @apocalips.sbw
Twitter: @ApocaLipSBW
Facebook: https://www.facebook.com/ApocaLips.SBWilliams/
Email: apocalips.sbw[at]gmail.com

Youtube watch: https://www.youtube.com/watch?v=uAgdDGSPLNQ

Spaghetti Squash with Baked Basmati Salad

Spaghetti Squash with Baked Basmati Salad
(Serves 4-6) ~ Vegan, Gluten-Free, Soy-Free

img_0950

It will all be worth it. That feeling of accomplishment once you’ve completed a project, despite all the lost hours of sleep… It’s definitely a balancing act sometimes as an adult if you have: a family, school, work, projects, and then try squeezing in a social life here in there. I’m so pleased and proud that Seth’s latest book has finally been released, “ApocaLips” but I will blog a separate post all about it, with links for purchasing if any of my fellow bloggers are interested.

About the spaghetti squash… This recipe served four generous portions, however, it should really probably serve six given the amount of food. This is a nice recipe to serve now that we’re in that holiday season. Enjoy!

Ingredients:
2 Spaghetti Squash, halved
1 (15oz can) Black Eyed Peas, drained/rinsed
1 (15oz can) Black Beans, drained/rinsed
1 (11oz can) White Shoepeg corn, drained
½ Red Onion, chopped finely
½ Red Pepper, chopped
2 Cups (prepared) Basmati Rice
1 Handful Fresh Parsley, chopped (divided)
½ Tsp Italian Seasoning
½ Tsp Garlic Powder
½ Tsp Course Ground Pepper
½ Tsp Salt
1 Tbsp Extra Virgin Olive Oil
(Additional Salt/Pepper and EVOO to taste)
Nutritional Yeast, optional

Directions:
-Preheat oven 375 degrees F.
-Cut Spaghetti squash in half, scoop out seeds then add a generous drizzle of Extra Virgin Olive Oil and Salt/Pepper.
img_0937
-Bake cut side down for 45 minutes.
img_0942
-In a bowl toss together: Basmati Rice, Black Beans, Black Eyed Peas, Corn, half of chopped Parsley plus seasonings.
img_0945
-Remove squash from oven after 45 minutes and add rice mixture. Place back into oven for another 20 minutes.
-Top with Red Pepper, Parsley and optional (salt/pepper/nutritional yeast). I used about ½ Tbsp Nutritional Yeast. Enjoy
img_0958

Spaghetti

Ingredients:
2 Spaghetti Squash, halved
1 (15oz can) Black Eyed Peas, drained/rinsed
1 (15oz can) Black Beans, drained/rinsed
1 (11oz can) White Shoepeg corn, drained
½ Red Onion, chopped finely
½ Red Pepper, chopped
2 Cups (prepared) Basmati Rice
1 Handful Fresh Parsley, chopped (divided)
½ Tsp Italian Seasoning
½ Tsp Garlic Powder
½ Tsp Course Ground Pepper
½ Tsp Salt
1 Tbsp Extra Virgin Olive Oil
(Additional Salt/Pepper and EVOO to taste)
Nutritional Yeast, optional

Directions:
-Preheat oven 375 degrees F.
-Cut Spaghetti squash in half, scoop out seeds then add a generous drizzle of Extra Virgin Olive Oil and Salt/Pepper.
-Bake cut side down for 45 minutes.
-In a bowl toss together: Basmati Rice, Black Beans, Black Eyed Peas, Corn, half of chopped Parsley plus seasonings.
-Remove squash from oven after 45 minutes and add rice mixture. Place back into oven for another 20 minutes.
-Top with Red Pepper, Parsley and optional (salt/pepper/nutritional yeast). I used about ½ Tbsp Nutritional Yeast. Enjoy

Vegetable Ramen Noodle Soup

Vegetable Ramen Noodle Soup
(Serves 8) ~ Vegan, Gluten-Free, Dairy-Free

img_0922-2

I don’t know about you, but this chilly weather instantly makes me want to prepare a big pot of soup. I’m not knocking the ramen soup that we all lived on at one time or another, but whew are those ingredient lists long! I love this recipe because the way it’s prepared the veggies stay fresh and crunchy without all the preservatives. This was a big hit in our home a few nights ago. Yes, these oodles of noodles are all grown up. Warm, inviting and fresh! Enjoy.

Ingredients:
3 Tbsp Extra Virgin Olive Oil
5 Scallions, chopped
3 Celery Ribs, sliced
3 Large Carrots, shredded/grated
16oz Frozen Corn
¼ Tsp Crushed Red Pepper Flakes
10oz Fresh Green Beans
¼ Cup Tamari Soy Sauce
¼ Tsp Ginger Powder
3 Quarts Vegetable Broth
1 (10oz Package) Ramen Noodles (I used Lotus Foods – Millet & Brown rice)
1 Tbsp Rice Vinegar
Salt/Pepper to taste

Directions:
-Prepare ramen noodles according to package and set aside.
-In a large pot heat olive oil over medium-high heat. Add celery and scallions then sauté for about 3 minutes.
img_0904

Grated Carrots – I used my box grater.
img_0908
-Add carrots, frozen corn, and crushed red pepper flakes continue to sauté for 5 minutes.
-Stir in soy sauce, vegetable broth and green beans. Bring to boil.
img_0912
-Once the soup begins to boil turn off and remove from heat. Stir in rice vinegar, ginger powder and ramen then season to taste (salt/pepper). Enjoy!

img_0916

Vegetable Ramen Noodle Soup

  • Servings: 8
  • Time: 25-30 Minutes
  • Print

Ingredients:
3 Tbsp Extra Virgin Olive Oil
5 Scallions, chopped
3 Celery Ribs, sliced
3 Large Carrots, shredded/grated
16oz Frozen Corn
¼ Tsp Crushed Red Pepper Flakes
10oz Fresh Green Beans
¼ Cup Tamari Soy Sauce
¼ Tsp Ginger Powder
3 Quarts Vegetable Broth
1 (10oz Package) Ramen Noodles (I used Lotus Foods – Millet & Brown rice)
1 Tbsp Rice Vinegar
Salt/Pepper to taste

Directions:
-Prepare ramen noodles according to package and set aside.
-In a large pot heat olive oil over medium-high heat. Add celery and scallions then sauté for about 3 minutes.
-Add carrots, frozen corn, and crushed red pepper flakes continue to sauté for 5 minutes.
-Stir in soy sauce, vegetable broth and green beans. Bring to boil.
-Once the soup begins to boil turn off and remove from heat. Stir in rice vinegar, ginger powder and ramen then season to taste (salt/pepper). Enjoy!

Eggplant Parm Bake

Eggplant Parm Bake
(Serves 8-10) ~ Vegan, Gluten-Free, Soy-Free

img_0896

Can I quickly just say how much fun we had last night! We attended a game night hosted by my lifelong friend. Maribel is pretty much family since I’ve known her my entire life. She’s more like a cousin to me and growing up we hung out like sisters would. Her husband and two other close friends attended also. The six of us laughed so hard we were in tears. I love good times like this. The kids had their own game night happening in the living room with uno and cards.
I made this Eggplant Parmigiana bake a couple weeks ago. I wanted to take a quick shortcut to my ultimate eggplant parm recipe. This recipe was quick and delicious.

Eggplant Parm Bake

  • Servings: 8-10
  • Time: 30-45 minutes
  • Print

Ingredients:
3 Eggplants, sliced (recipe tripled)
(Prepared Eggplants – find recipe here)
Parmesan Topping (recipe tripled)
(Prepared Parm Topping – find recipe here)
1 Jar Store bought pasta sauce
3 Cups Fresh Baby Spinach
1 Package Vegan Shredded Mozzarella (I used Daiya brand)

Directions:
-Prepare Eggplant and Parmesan topping according to my Ultimate Eggplant Parmigiana recipe.
-In a large 13×9 baking dish, layer in the following: sauce, eggplant slices, sauce, baby spinach, Daiya cheese then repeat. Note: If you have any additional parmesan topping remaining add on top of spinach layer.
-Oven should already be heated to 500 degrees F. Cover with foil and bake for 20-30 minutes or until cheese has melted. I remove foil halfway through baking. Enjoy!

Spinach layer:
img_0877

 

Next Daiya Cheese and then Eggplant.img_0881
I served alongside Angel hair pasta.
img_0888

 

p.s. I cannot believe the holidays are right around the corner!!

Wild Rice Soup

Wild Rice blend & Vegetable Soup
(Serves 4-6) ~ Vegan, Dairy-Free

img_0861

I wish I planned this recipe in advance, instead it was another pantry/fridge cleanout effort. I typically write out recipes first and tweak them along the way when I’m creating. Since I didn’t do that here, please make note that my measurements are not exact. BUT it came out so delicious that I just had to share it anyway.
Last week I had given the kids leftover pasta for dinner which left Seth and I with ??? Refusing to go to the store, I scoured through the pantry and fridge to see what I could find. I wouldn’t necessarily make soup with a red onion, for example, I prefer yellow or sweet, but it’s what was available. I also found celery, carrots, broccoli and parsley in the fridge. In the pantry I found wild rice and a can of corn. With the addition of the flour this soup comes out rather creamy.
My my this soup tasted like Thanksgiving. I will definitely be making this one again soon, especially with the upcoming holidays so then I will plan to measure. Warm, comforting and inviting! Enjoy!

Ingredients:
3 Quarts of Water
3 Tbsp Canola Oil
½ Large Red Onion, chopped
4 Large Carrots, sliced
4 Celery Ribs, sliced
1 Handful fresh Parsley, chopped
½ Cup of Wild Rice Blend, uncooked (I used Lundberg brand)
Crushed Red Pepper Flakes, about ½ Tsp
All Purpose Flour, about 3 Tbsp
Salt/Pepper to taste
Italian Seasoning to taste
Florets from 2 bunches of Broccoli
1 (15.25oz can) Corn

Directions:
-In a large pot, heat oil over medium-high heat. Add onions and cook about 2-3 minutes until softened.
-Add carrots, celery, parsley and crushed red pepper flakes then continue to cook through for another couple minutes.
-Add water, salt/pepper, Italian seasoning and heat to slow boil. Stir in flour and cook for another 1-2 minutes before adding rice.
-Add wild rice blend, cover and reduce heat to simmer. Cook for about 40 minutes.
-In the last 10 minutes of cooking, add corn and broccoli florets.
-Adjust seasoning to taste. Enjoy!

 

Cream of Broccoli Soup

Cream of Broccoli Soup
(Serves 12-14) ~ Vegan

img_0809

Proud ‘Sally Soul Smasher’ here. Yup, I just finished serving up salads for dinner tonight. I honestly couldn’t help but to think of the Domino’s commercial while serving it too. Well the salad was delicious – ingredients/picture below:

Spinach
Carrots
Celery
Zucchini (Squash)
Tomatoes
Kalamata Olives
Broccoli
Parsley
Avocado
Portobello Mushrooms (sautéed in oil, salt/pepper and finished with balsamic)

img_0847

You know… salad doesn’t have to be boring or tasteless. I’ve made so many and fancy ‘Waldorf/Greek’ and basic Chopped salads too. But today I really wanted to blog about my Cream of Broccoli soup! One day last week it was SO chilly out, just freezing. I wanted something warm and creamy and thought what better than a warming soup. Hope you try this one. Enjoy!

Ingredients:
1 Large Sweet Onion, chopped
1 Large Russet Potato, chopped
3 Tbsp Canola Oil
½ Tsp Celery Seed
1/8 Tsp Crushed Red Pepper Flakes
2 Quarts Vegetable Broth
1 Quart Water
7 Bunches of Broccoli (florets), chopped
¼ Cup Earth Balance (vegan butter)
3 Tbsp All-Purpose Flour
1/3 Cup Nutritional Yeast flakes
½ Cup Soy Milk
½ Tbsp Salt
2 Tsp Ground Pepper

-This is about the size of the broccoli (7 of these).
img_0782

Directions:
-Heat oil in large pot and add onions. Sauté for about 5 minutes until translucent.
-Add potatoes (I chop them about the same size as the onions), celery seed and red pepper flakes. Continue to heat for another 2 minutes.
-Add one quart of the vegetable broth and heat to cook down the potatoes for about 3 minutes.
-Add remaining broth/water and broccoli then heat to boil. Cover turn off heat and let stand for 35-40 minutes to cook.
-In the meantime, in a separate pan, heat earth balance and flour to create a roux or slurry.
img_0790
-Bring soup back to a simmer. Add roux, nutritional yeast, milk and salt/pepper.
img_0789
-Blend soup with an immersion blender and adjust seasoning to taste before serving. Enjoy!

Note: If you’re in a pinch for time just continue cooking over medium-high until potatoes are cooked through. I prefer the step that allows them to steam up and it kind of preserves the beautiful green broccoli color.

img_0802

Cream of Broccoli Soup

  • Servings: 12-14
  • Time: 1hr
  • Difficulty: Easy
  • Print

Ingredients:
1 Large Sweet Onion, chopped
1 Large Russet Potato, chopped
3 Tbsp Canola Oil
½ Tsp Celery Seed
1/8 Tsp Crushed Red Pepper Flakes
2 Quarts Vegetable Broth
1 Quart Water
7 Bunches of Broccoli (florets), chopped
¼ Cup Earth Balance (vegan butter)
3 Tbsp All-Purpose Flour
1/3 Cup Nutritional Yeast flakes
½ Cup Soy Milk
½ Tbsp Salt
2 Tsp Ground Pepper

Directions:
-Heat oil in large pot and add onions. Sauté for about 5 minutes until translucent.
-Add potatoes (I chop them about the same size as the onions), celery seed and red pepper flakes. Continue to heat for another 2 minutes.
-Add one quart of the vegetable broth and heat to cook down the potatoes for about 3 minutes.
-Add remaining broth/water and broccoli then heat to boil. Cover turn off heat and let stand for 35-40 minutes to cook.
-In the meantime, in a separate pan, heat earth balance and flour to create a roux or slurry.
-Bring soup back to a simmer. Add roux, nutritional yeast, milk and salt/pepper.
-Blend soup with an immersion blender and adjust seasoning to taste before serving. Enjoy!