The Vegan Bar

.I am 16 I am Vegan I cook I bake I love art I love charcoal, specifically I love photography I love guitar I love music (mostly old rock) I love working out I love yoga English is my second language My favorite color is orange And my name is Noa.

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Sorry for not posting fora while.. I wish I had more time to :( Hopefully when I come back from Israel I'll bake more (and aftermy summer assignments!)

  r

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Next:

Frozen Coconut Cream Pie

Banana Whoopie with PB Cream

Banana-Nut Muffins

(not necessarily in that order)

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Good thing come to those who wait bake

I think that is my new motto.

I finally got to posting about it.. Vegan Cheesecake.

I was never a huge fan of cheesecake before becoming vegan.. Especially since I was able to have it so much (I lived close to a Cheesecake Factory in Georgia)

But when you become vegan, you start craving all of these foods that you were never even a fan of..

Well, good news! This vegan version is even better than the regular!

And you don't need a springform pan.. Just a pie pan

I actually really enjoyed making this.. you should give it a try! Plus, it has to cool in the fridge which goes well with these hot temperatures (please don't do what I do and take a bite right after it's done baking.. the warm filling WILL burn your mouth.)

You need

Crust

6 tbs Earth Balance or Earth Balance Sticks

1 1/2 cups Grounded Graham Crackers (Nabisco makes honey-free ones)

1/4 cup Sugar

1. Preheat oven to 350

2. In a bowl, mix the graham crackers with the sugar

3. Melt the butter either on the stove or in the microwave (I used a saucepan for this)

4. Add the butter to the graham crackers and sugar

5. Press into the BOTTOM of a pie pan (DO NOT press it up the sides! think of a cheesecake.. only the bottom has a crust)

6. Bake for about 10 min & set aside (keep the oven on)

Filling

2 cups Tofutti Cream Cheese (softened)

2 cups Tofutti Sour Cream

1 cup Sugar

1 1/2 tbs Egg replace mixed with 1/2 cup Water

1 1/2 tsp Vanilla Extract

1/2 tsp Orange Zest

1/2 tsp Lemon Zest

1/2 cup Flour

Optional: Lemons Juice (I added the juice from 1/2 of a lemon)

1.Preheat oven to 350 if you turned it off

2. In a mixer or with a hand mixer, cream the cream cheese until smooth then add the sour cream. Go over the bottom of the bowl to make sure no cream cheese is unmixed 

3. Add the sugar and beat for about 3min

4. In a separate bowl, combine the egg replacer with the water (if you haven't done so) then add the vanilla, orange zest, and lemon zest. Once it becomes a consistent mixture, add it to the sour/cream cheese

5. Add the flour

6. Pour onto the pie crust all the way to the top

7. Fill either a larger baking dish or an aluminum pan/tray with enough warm water so that it almost reaches the top of the pie pan

8. Bake for about 1 hour and 15min until the edges are a little bit brown and the edges are starting to firm (it will firm up once it cools)

9. Once it is done, let the cheesecake cool then place in the fridge for 8hours

10. You can figure out this step by yourself ;)

Recipe from Sticky Finger's Sweets

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I thought that since it is summer, I will have more time to make my own recipes and post them.

turns out.. I was wrong.

So sorry :(

I have 2 recipes to post.. 1. Frozen Cream Pie Bites  and 2. "Cheese"cake!

I'll post it really soon..

I promise!

Have you are all having a great summer! :)

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Once upon a time when I told someone I was vegan..

The person asked whether I was allowed to have eggs or bacon.

I said "no"

"Wow. you must have the WORST breakfasts!" they said.

And I ABSOLUTELY agree.

There is nothing worse for my waistline than pancakes.

And they are not just any pancakes, they areVegan Carob Chip Pancakes.

But the tastes makes up for the lack of.. wholesomeness and nutrients that you would get from, lets say, a fruit bowl.

But I personally picked a calories abundant breakfast. Just my choice.*

You need:

1 cup Flour

1 tbs Baking Powder

1/4 tsp Cinnamon

1/4 tsp Nutmeg (optional)

3/4 tsp Salt

3.5 tbs Agave

3/4 cup Almond Milk

Carob Chips

1. In one bowl, mix all of the dry ingredients (except carob chips). In a separate bowl, mix the agave and milk

2. Add the wet mixture to the dry and mix (don't worry about lumps)

3. Heat a skillet/pan with cooking spray or oil (I used coconut cooking spray)

4. I made 3 pancakes but you can make more or less. Once you pour some of the batter, sprinkle some carbon chips on the batter and gently with a spoon push them into the batter so that they are not showing (otherwise, when you flip the pancakes the carob chops will burn)

5. Check the bottom and when it has browned, flip it. Try not to burn them! (I accidentally burnt one a little.. but it was still tasty)

6. Serve with maple syrup and enjoy!

* These are actually very filling.. and I have a very large appetite but I felt as if I was force feeding myself after the first.. I barely got through half of the second.

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Soft Serve Fruit Company

Me (LEFT): Banana Soft Serve with Graham Cracker topping

*Emily (RIGHT) Half Blueberry half Dark Chocolate Soft Serve with Pomegranate, Puffins, Chocolate Chip Cookies (non-vegan :'[ ) and Honey

I love this place. I actually picked up a job application form but commuting to the city everyday might be a little difficult..

Hopefully the Organic Avenue that is opening 10min from my house needs workers (fingers crossed)

Anyways, SSFC is a vegan soft serve with a billion healthy toppings (some are not vegan but they are marked so!)

The banana comes in at about 85cal a serving. That's pretty good especially for the great taste..

*Emily: http://suedemarmalade.tumblr.com/

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I don't even remember the last time I turned on my oven..

Kidding.

Of course I do.

But there is nothing better than ice cream in this hot weather.

and while it is fun making healthy sorbet and diet friendly foods,

I do think it's true that fat = flavor.

Anyways, the peanut butter is pretty low calorie if you can find this brand

So I guess that counts for something..

You need:

1 can Full Fat Coconut Milk

1 1/2 cup Almond Milk

3/4 cup + 2TBS (divided) Maple Syrup

3 tbs Canola Oil

1/2 tsp Vanilla Extract

1/8 tsp Salt

3/4 tsp Guar Gum

4 TBS ''PB2'' (mixed with 2 TBS water)

1. Make your peanut butter by combining the powder with the water

2. Mix all ingredients in a bowl with a mixer (I like to add the PB last)

3. Refrigerate for about 2 hours

4. Run through your ice cream machine according to directions

5. Overindulge.

I got the ice cream base from Chef Chloe's website (but used maple instead of agave)

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So I haven't been posting much lately.. I know..

But school is officially out!

So more time for baking/cooking now..

I made Peanut Butter Ice Cream.. I will be posting that later (aka when I wake up or at least not at 5:40am)

(Even my dad approves of this ice cream.. and he usually is not too fond of vegan ice cream)

Goodnight!

*The picture is from Emack & Bolio's on East Houston I want to say? Or is it 1st ave? I can't remember.. But I LOVE going there! I have yet to they their sorbets but their coffee is one of my favorites! They had me at almond milk!

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did you lose weight since being vegan? and why did you become vegan?

Yea, I did lose a lot of weight from it and I don't really eat "diet" foods as you can see. And I was vegetarian for a while because I believed it was a healthier lifestyle but I never really felt good or as good as I thought I would.. Eventually I became lactose intolerant and I never really liked eggs.. So I just decided to become vegan and I must say, it is the best decision that I have ever made

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Watermelon Juice

I really need to buy a juicer.

This was very tedious and hard

However, it was worth it.

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Watermelon Sorbet

(if you have not heard the song Bass Down Low look it up before reading this)

--If you wana eat with me, there are some things you gotta know..

I like my ice cream tasty while keepin' the calories lowwwww

Okay. I should probably NEVER sing/share that 'song' out loud but I WILL share the recipe for this super healthy, super low calorie, and super tasty sorbet!

That's THREE supers!

So here it is. Ready?

this is really easy to make all you need is:

2 cups Watermelon (press it down when you measure it)

1/4 cup Non-Dairy Milk (of course I chose almond)

Freeze the watermelon for several hours then in a blender or food processor mix with the milk. That's it. And since it is so low calories, pull off a 'me' and eat the whole batch yourself.

That's right.

Alone. Not sharing. But hey, I shared the recipe! That's got to count for something..

This might not satisfy your sweet tooth, but it certainly did mine because I am just too good at picking the sweet parts from my watermelons.

I learned it on the beach in Israel ;)

Anyways, happy June! By the time this posts, I will be done with SATs :O Scary thought.

Enjoy!

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Kale Chips <3

I can not even express my love for these..

I decided to make these after I realized that even stocking up on RAWbundant kale chips won't be enough because the more I have, the more I eat. They simply don't last around me.

So I decided to make my own :)

You need:

Kale

Spray Oil

Mexican Chili Powder or Cayenne Pepper

Nutritional Yeast

Salt

1. Preheat oven to 375

2. CLEAN kale, especially if you buy organic/fresh bunches because mine came with a lovely addition of mud!Take the leaves and leave the stalk behind :'( sorry

2. ** Place the pieces on a baking pan with foil. Spray kale with the oil then put a LITTLE bit of salt (the other spices make it more tasty) then put as much Chili Powder/cayenne as you would like.. same goes for nutritional yeast (next time I make these, I am so using a whole tube of NE. It's amazing)

3. Bake for about 15-20 min or until kale is crispy

** it helps if you press down the kale

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You know you're vegan when you can't get enough kale chips! (and buy the whole shelf at Organic Avenue)

These are delicious though.. each bag has only 80 calories (that's for 4 servings of .5oz) which makes me so happy because I don't feel so bad eating 3 bags :)

(I am not exaggerating)

The company that makes them is called RAWbundant and you can find them at Organic Avenue

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100% Vegan

Honey Cake.

except the honey is not real..

I basically grew up HATING this cake but I really enjoy this version. It is super moist and the texture is amazing/to die for

you need:

1 cup Lite Canned Coconut Milk (mixed well in the can)

1/3 cup Melted Earth Balance

1tbs Apple Cider Vinegar

1/4 cup Whole Wheat Flour

3/4 cup All Purpose Flour

1/2 cup Brown Sugar

1 tsp Baking Powder

1 tsp Baking Soda

2 tsp Cinnamon

1 tsp Ginger

1/4 tsp Salt

2.5 tbs Bee Free Honee (http://www (.) beefreehonee (.) com)

1. Preheat oven to 350

2. Mix the butter, milk, and vinegar in a bowl and set aside

3. Mix all of the ingredients (besides honey), and once well combined, add the milk mixture in addition to honee

4. Grease a cake pan and then bake for about 35 minutes

One the cake cooled, cover with your favorite frosting/icing (mine is cream cheese!)

Here is my personal favorite recipe(and I usually don't like frosting):

http://veganbar.tumblr.com/post/13999178048/vegan-fruit-cake-that-is-actually-a-cranberry

Top with your favorite nuts & cinnamon!

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Pralines.

Has anyone ever had a healthy praline?

Yeah, me neither!

While this is not a praline, it has a strong buttery-pecan taste but there is no butter (or flour!) in it. It is not "healthy" because of the sugar and fat but the fat is really just from the pecans

It's accidentally gluten free but that's okay! ;)

It's quite hard to stop eating these, to be honest. If you are the crunchy-cookie type (think nature valley crunch bars) then you are like me and will have 5 in a row.

  Or maybe you have more self control and will just have one. Who knows.

You need:

1 1/4 cup Toasted UNSALTED Pecans

2/3 cup Cornstarch

1/2cup + 2tbs Brown Sugar (if you are using packed brown sugar, you will need to refrigerate/freeze the dough for about 20 min before baking)

3 tbs Almond Milk (you can use any other non-dairy milk)

1/4 tsp Salt

1. If you have not toasted your pecans, preheat over to 400 F and bake for about 5 minutes. Once toasted, reduce the oven to 350

2. In a food processor, combine all ingredients EXCEPT ALMOND MILK

3. Gradually add the almond milk until the dough forms into a ball and is moist enough to be shaped

4. Form small balls out of the dough (you should get 30+/-) and place on a baking pan then LIGHTLY press down (the more you press=the crunchier but I promise they are very crunchy if you press it lightly. If you do press it a lot, the baking time will vary)

5. Bake for 18min (they will be soft) then take the pan out and let cool for about 5min or until you are able to remove them from the pan

6. Overindulge.

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Chef Chloe's Vegan Fettucini Alfredo

This recipe is honestly HANDS DOWN the best sauce I've tasted

Hands down, I reiterate.

What would I do without her cookbook?

You need:

1 Package Tofu-Shirataki Noodles (http://www.house-foods.com/tofu/tofu_shirataki.aspx) ***SEE NOTE***

2 cups Almonds

1 Onion

2 Large Garlics

2 tsp White Miso Paste

2 cups Water

2 tbs Lemon Juice

1/4 tsp Black Pepper

1-1.5tsp Salt

Nutritional Yeast (OPT'L)

1. In a pot, boil the ALMONDS for 10 minutes until soft (NOT with the 2c water!!)

2. In a skillet, sautee the ONION and GARLIC until browned

3. In a food processor, combine everything besides the NUTRITIONAL YEAST, taste, then add if desired

4. Pour over noodles & enjoy!

** These noodles are20 calories a serving. One bag has 40 calories. All you need to do to make these (it says on the back) is cook in the microwave for 1min.I usually pour the excess water out and cook for another 45sec. These are very similar to regular noodles but they are a lot spongier and not as tasty.. but worth the super low cal!

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As of today, I have been vegan for 2 years!

Last vegan thing I (intentionally) ate was those cheese flavored soy chips. I remember having them the night before and I was deciding whether I should have the rest for breakfast or not.

and then I just cut out dairy, eggs, and honey.

Go figure.

I tried to find a picture of me eating something vegan but, surprisingly, I could not.

So here is a picture for my 2 year veganism of watermelon juice!