Vegan Cheesecake #Dessert #GlutenFree! #NoBake!

Cheesecake the Vegan #Dessert way!
(#GlutenFree!) (#NoBake!)

Ingredients:

• Dates - a handful
• Lemon - one
• Agave Nectar or Honey if you are not vegan - a couple spoon fulls
• Coconut Oil - 1/4 cup
• Cashews - 2 handfulls, quick soaked
• Coconut Milk - 1/2 cup

Optional Ingredients for toppings: 

• Peanut Butter
• Grand Marnier
• Blueberries

Makes 5-6 large muffin size Vegan Cheesecakes
Freeze Time: a couple hours

Start: 

1. Put 1 cup of Cashews and pitted Dates in a blender or food processor. The correct ratio will create a crust and will hold together on its own.
2. Spray muffin tin.
3. Pack in the crust.
4. Put in 1 cup of quick soaked cashews in the blender along with one squeezed lemon, coconut oil, coconut milk, and agave nectar or honey (I used both).
5. Pour filling over crust in muffin tin until full. 
6. Top with chosen toppings, I tried all of them in their own separate Vegan Cheesecakes compartment. 
7. Freeze for a couple hours. May need a thin knife or spatula to remove the Vegan Cheesecakes from muffin tin.
8. Serve cold!

Peking Duck

Peking Duck

Ingredients:

• Duck, I used dark meat - each pound serves one (2 pounds in recipe)
• Cucumber - 1
• Scallions - 1 bunch
• Hoisin Sauce - 1/2 cup
• Sugar - 1/3 cup
• Honey - 4 spoon fulls
• Soy Sauce - 2 spoon fulls
• Sesame Oil - 2 spoon fulls
• Chinese Pancake - for serving

Cook Time: 1 Hour    Prep time: 1 Hour (or less if you just want to eat! :) )

Start: 

1. Pour boiling water over Duck legs and thighs, discard water
2. Create glaze, boil 3 cups of water, honey, and soy sauce together and let cool. 
3. Coat Duck with watery glaze, paint over duck a couple times. I used a cooking brush and brushed the glaze over the duck 4-5 times within one hour until all glaze was used.
4. Cook Duck in oven on 375 degrees for 30 minutes with skin facing up, turn over and cook for another 15 minutes, then turn over again so skin is facing up and cook for another 15 minutes, or until skin is crispy. Let sit for a couple minutes before you serve.
5. Chop up Cucumber in thin strips
6. Chop Scallions
7. Make Sauce, boil then cool, Hoisin sauce, sugar and 1/4 water
8. Serve with Chinese pancakes or rice to keep it simple

Stuffed Zucchini Flowers

Stuffed Zucchini Flowers !!

Ingredients:

Zucchini Flowers
Cheese - I used mozzarella. Feel free to get creative - goat cheese, ricotta cheese, cream cheese...
Pancetta - or bacon
Chives
Flour
Panko bread crumbs
Egg
Vegetable oil
Salt & Pepper
Pasley
Paprika

Start!

1. Fry the pancetta or bacon
2. In three bowls fill with some flour (seasoned with salt and pepper), beat an egg, and pour in some panko bread crumbs - season panko with parsley, salt, pepper, garlic, and paprika
3. Make the stuffing in a bowl with cheese, cooked pancetta or small pieces on bacon, and chopped chives
4. Stuff the Zucchini flowers with the cheese stuffing
5. Roll the stuffed zucchini flowers in the flour
6. Dip them in the egg, making sure they are covered by egg
7. Roll in seasoned panko bread crumbs
8. Place carefully in hot vegetable oil in a pan/pot on the stove
9. Turn frequently, once the balls of joy are golden brown, take them out and place on a paper towel.
10. Serve hot and enjoy!!!