Vegan Comfort Food Recipes: Southwest Pasta

Alright, I know I’m not the only one out there whose partner isn’t vegan. It can be such a struggle sometimes to make meals that he and I will both enjoy. Oh, and did I mention that I’m the one who does All the cooking? Yup. And that means he expects me to cook meat for him. No thank you!

So lately I have been making him vegan meals without telling him they’re vegan until after he’s eaten them. This southwest pasta is one of those meals. He enjoyed it so much that now he frequently asks me to “make one of your vegan things”. His words exactly. He had no idea that the cheese sauce and chicken were both vegan and scarfed down every bite, then had seconds!

This pasta is creamy, cheesy, spicy, chock-full of delicious plant protein, and one of the best comfort foods for these cold nights. Oh, and did I mention how quick and easy it is to make? When I whipped this up for dinner last night it only took 20 minutes start to finish. It doesn’t get any better than that!

Easily serves a family of 5.

Southwest Pasta

Ingredients

2 cups frozen corn or the corn from four ears

2 (8-9oz) packages Rotini ( I like Barilla’s red lentil Rotini the best!)

1 package Gardein Chickenless Strips, OR 1 package extra firm tofu

1 (14-15 oz) can vegan chili (I used Amy’s Black Bean Chili)

2 TBSP olive oil

4 cloves of garlic, minced

1 small onion, diced

1 red or yellow bell pepper, diced

3 cups vegan queso

Cherry tomatoes and cilantro for garnish

Salt and pepper to taste

Instructions

1. Boil a large pot of water and cook pasta according to the instructions

2. While the water is boiling, prepare queso sauce. Click here for the recipe. Set aside.

3. Once pasta is cooked, drain all the liquid and place noodles back in pot. Mix the entire can of chili in with the pasta noodles and set aside.

4. In a large saucepan hear 1 Tbsp of the oil over medium heat. Add the diced bell pepper, onion, corn, and garlic. Cook until they are soft, then remove from pan and set aside.

5. Add the remaining 1 TBSP of oil to the pan, and cook chickenless strips until thawed. (If using tofu, make sure to drain and press the liquid before cooking. Cook until golden brown). Add the corn mixture back into the pan. Fry until the chicken or tofu are crispy, then mix in with the pasta.

6. Stir in the queso sauce and add salt and pepper to taste.

7. Garnish with sliced cherry tomatoes and cilantro if desired.

Recipe Notes

If cooking for small children, omit the chilies from the queso and add to your own plate after serving.

Conclusion

Your family will be so distracted by how delicious this pasta is that they won’t even realize it’s 100% vegan. Throw it together whenever you’re craving something cheesy. Toss it all in a baking dish, cover it with vegan breadcrumbs, and pop in the oven for a little extra yumminess. This pasta can be made in advance and warmed in the oven for a quick meal.

I hope you enjoyed my southwest pasta recipe! Don’t forget to tag me in all your Instagram photos @theveganmom1

DIY Yule Log: The Perfect Christmas Tree Alternative

I don’t know about you, but I absolutely hate cutting down trees. Not only are we killing perfectly good oxygen-producing trees, but we’re destroying habitats of countless species! And buying a fake tree is no better. Their carbon footprint is huge! So instead of cutting trees or buying a plastic one, why not make a Yule log?

Yule logs are cheap & easy to make, and incredibly beautiful. You can also use it for many years to come if you choose to.

What Is A Yule Log?

Origin

The Yule Log was originally a Nordic tradition that took place before medieval times in which an entire tree would be cut and burned for the twelve days of Christmas. Of course, it wasn’t called Christmas back then. Instead, the winter solstice celebration was referred to as Yule, hence the “Yule” log.

Many traditions involving Yule logs popped up all over Europe. In France, for instance, it was common to pour wine over the log before burning it to make it smell good. In other countries, a large candle was used in place of the log.

My Family’s Tradition

Traditions tend to change and evolve over time. For my family, the burning of the Yule log changed because we didn’t have a fire place or fire pit in which to burn our log. Instead, we would decorate a log that we found somewhere in nature and light candles on or around it. Since becoming vegan, the traditions has evolved even more to be vegan-friendly.

How to Make A Yule Log

Materials

1 log

Cranberries

Fallen leaves

Acorns

Pine cones

Vegan candles

Pine tree needles

Holly

Poinsettias

Flowers and other things found in nature

Runner, place mat or Large Platter

Lighter or matches (to melt bottom of candle), drill, or glue

Choosing Your Log

Make choosing your log and collecting your other materials a fun activity for your family. Go on a nature walk with your significant other and children and don’t forget to bring bags for all your treasures.

When it comes to choosing your log, there are a few things you should look out for.

Guidelines

1. Don’t disturb a habitat

Make sure when you choose a log you are not disturbing someone’s home. That includes bugs! If there are worms, beetles and other creatures living on or under a log, leave it be and keep searching. If there is a white powder on or directly near the log, that means there a wood boring beetles inside of it. You DO NOT want to bring this inside your home, as it may cause an infestation. Logs that have holes in them, but are not covered with insects, may be your best bet. Those holes indicate that wood boring insects have already left the log. Knock the log, and another piece of wood, together just to be sure.

2. Look for an appropriately sized log

Avoid choosing a log that is too large or too small for the space you plan on decorating. My Yule log is going to be used as a centerpiece on my coffee table, so I chose a log that was fairly small. If you plan on using your log to decorate a long dining table, try finding one that is skinny and long.

3. Shape matters

You get the best effect when using a log that has an organic shape, as opposed to one that that was cut down by a human. Drift wood is great for this sort of project since it is usually free of insects and can be found in many fun shapes.

If all else fails and you are unable to find a log that isn’t someone’s home, you can always buy one. But if you really think about it, many habitats were destroyed just to get that one log. This is why I prefer choosing one that fell on it’s own.

Constructing Your Log

1. You want to start by choosing a cloth runner, place mat, or large platter to decorate your Yule log on. Place your base on the surface you plan on decorating (It won’t be easy to move it once it’s constructed, especially if using a cloth base).

2. Clean any dirt off your log with warm water and allow it to dry in a warm room for at least 3 hours. If it is waterlogged from cleaning it, place it in the oven at 250° and check on it every 20 minutes until it is dry.

OPTIONAL: Gently remove the bark then lightly sand and coat your log in a clear finish. This will bring out all the beautiful colors of the natural wood.

3. Place your log onto the base in the most aesthetically pleasing orientation.

4. Attach your candles to the log. You can do this a number of ways.

* Drill holes into your log and place the base of the candles inside

* Melt the bottom of the candle and attach it to the log

* Use vegan glue and adhere the base of the candle to the log

Whatever method you use, you want to make sure the candles are secure and will not fall over since they will be lit eventually. If you are unable to attach your candles to the log, arrange them around it in candle holders.

If you have small children, you may want to consider using electric candles.

5. Decorate your log with the leaves, acorns, etc you picked up on your walk. Make sure to keep the decorations away from the flames of your candles.

*It is very important that you do not leave lit candles unattended at any time!

Conclusion

This is such a fun project to do with your kids! To make it even more exciting, try writing your wishes for the next year on a piece of paper and burning them on Christmas Eve using the candles. Be sure to have a bowl at the ready to place them in after the paper has ignited. Kids, DO NOT do this without parental supervision.

I hope you and your family had fun making your Yule log!

Happy Holidays!!

Vegan Comfort Food Recipes: Jambalaya

The temperature is dropping, the leaves are falling, and the sun is setting earlier and earlier. These are all signs that winter is on it’s way and you know what that means? It’s time for some vegan comfort food!!

When I was growing up, my mom would make the best comfort food! With seven kids to feed, she learned real quick how to feed a lot of people on a budget. As a kid, I didn’t realize how much effort and thought went into these amazing meals she would magically concoct. But boy was her food good! So, when I got older and started cooking for the family, I would watch my mom like a hawk, taking it all in and trying to learn as much as possible. One of my favorite meals was jambalaya. It was spicy, filling, and oh so delicious!

Now that I’m vegan and no longer eat animal products, I decided to create this vegan-friendly version of Mom’s Jambalaya!

Jambalaya

Materials

Saute Pan

Wooden Spoon

Ingredients

3 Tbsp olive oil or vegan butter

1 lb of Vegan Sausage, sliced into rounds

1 package Extra Firm Tofu, drained, pressed, and diced

1 yam, peeled and cut into bite-sized squares

5 or 6 cloves of Garlic (I LOVE garlic! You can add less if you prefer)

2 ribs of Celery, diced

1 Onion, diced

1 Bell pepper, diced

1 medium-sized carrot, diced

1 Jalapeno or Serrano, seeded and minced

1 cup chopped kale

2 cups uncooked Long Grain Brown Rice

4 cups of Vegetable stock

1 (14oz) can Crushed tomatoes

1 tbsp Cajun Seasoning

1 Bay leaf

1/2 tsp crushed Thyme

1 cup frozen okra, sliced

1 cup frozen corn

Salt and pepper to taste

Green onion (optional)

Instructions

Place the rice in a large pot and rinse with warm water. Drain out the water and cover the rice with 3 cups of the vegetable stock. Bring it to a boil, cover it, and reduce heat to a simmer. Allow to cook for 25-30 min, or until the rice is almost cooked.

While the rice is cooking, heat 1 tablespoon oil in a large, deep saute pan over a medium-high heat. Add the tofu, yams, and sausage and sauté for 6-8 minutes, stirring occasionally, until the sausage and tofu are lightly browned. Transfer to a medium size bowl. Set aside.

Place the remaining tablespoon of oil or butter to the pan. Add bell peppers, celery, chilies, carrots, onion and garlic. Sauté for 6 minutes. Cook until the onions are soft and translucent.

Add the crushed tomatoes, remaining vegetable stock, cooked brown rice, and seasonings. Stir thoroughly with a wooden spoon to combine. Continue cooking until the mixture reaches a simmer, then add in the sweet potatoe mixture, kale, corn, and okra.

Allow the mixture to simmer for 5 -8 minuted, or until the okra is thawed. Remove and discard the bay leaf.

Taste the jambalaya and season with salt, pepper, and Cajun seasoning if needed. (I usually add about 1  1/2 teaspoons salt and 1/2 teaspoon pepper, but I typically don’t like my food very salty. You can add more if you’d like.)

Serve nice and hot and garnish with green onions.

Recipe Notes

If you have small children, cook the jambalaya without the chilies and add them to your own plate when you serve it. If you like spicy jambalaya, I would recommend adding in one more Chile, and maybe even some Cayenne.

Make sure to drain and press your tofu so that it can absorb all the flavors of the jambalaya.

Fresh okra can also be used in the recipe, but my local grocery store only have it in the freezer section, so that’s what I used.

Conclusion

My mom’s famous jambalaya was so easy to veganize, and turned out even better than I imagined! This recipe is great for those who have small children. The yams, which were not in my mom’s original recipe, are a sweet and tasty addition to this traditionally spicy dish. Since my daughter is too young to eat solid foods, I tried this recipe out on my sister’s kids and they absolutely loved it! All I did was omit the chilies and add them onto my own plate since I’m a huge fan of spicy food. Tossing some hot sauce on top also added to the flavor.

I hope you all enjoy my vegan jambalaya recipe as much as my family did. As always, tag me on Instagram @theveganmother1 whenever you post photos.

Pumpkin Cream-Filled Chocolate Donuts

Looking for an easy vegan dessert that everyone will enjoy this Thanksgiving? These donuts are just the thing! They’re chocolaty, creamy, and full of yummy fall flavors such as pumpkin and cinnamon. And because they are small, you don’t have to feel guilty about having more than one!

Pumpkin Cream-Filled Chocolate Donuts

Materials

​1 large mixing bowl

1 medium mixing bowl

3 mini donut pans

Whisk

Measuring cups & Spoons

Blender​ or Food processor

2 Icing Bags

Ingredients

Donuts

2/3 cup cocoa powder

1 3/4 cups Unbleached All-Purpose Flour

1 1/4 cups light brown sugar

1 teaspoon baking powder

3/4 teaspoon espresso powder, optional

1 teaspoon baking soda

3/4 teaspoon salt

1 cup vegan chocolate chips, optional

Egg Substitute (6 tbsp pumpkin puree + 1/4 tsp baking soda)

3/4 cup plant milk

2 teaspoons vanilla extract

2 teaspoons vinegar, white or cider

1/2 cup (8 tablespoons) melted vegan butter or

1/3 cup vegetable oil

Filling

1 1/2 cup raw cashews​, softened

1 1/4 cup pumpkin puree

1/2 cup non-dairy milk (such as soy or almond, you can even use coconut milk to make it extra creamy)

1/2 cup organic raw cane sugar, or coconut sugar.

1 tsp vanilla extract

1/2 tsp all spice

1/2 tsp cinnamon

1/4 tsp salt

1 Tbsp corn starch

Instructions

1. Preheat the oven to 350°F. Lightly grease the wells of three mini doughnut pans​. If you don’t have donut pans, you can use muffin tins instead.

2. In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, baking soda, salt, and chocolate chips. Set aside.

3. Whisk together the egg substitute, plant-milk, vanilla, and vinegar in a medium-sized mixing bowl. The milk may begin to curdle a bit, but that’s okay.

4. Fold the wet ingredients, along with the melted butter or vegetable oil, into the dry ingredients. Fill an icing bag with donut batter and set aside.

5. Place all the filling ingredients into a blender or food processor and blend until silky smooth. Once blended, fill an icing bag with cashew mixture. Set aside

6. A small amount of batter into the prepared pans, filling them about 1/4 of the way. Take your icing bag of cashew cream and pipe a small amount of the filling around entire donut, making sure to keep it in the very center of the circle. We don’t want the filling to ooze out. Cover the rest of the way with chocolate donut batter. Each well should only be filled about halfway to avoid spillover while baking  If using a muffin tin, fill halfway, then put 1 Tbsp of the filling in the center. Cover with chocolate batter.

7. Bake the doughnuts for 12 to 15 minutes, or until a toothpick inserted into the center of one comes out clean.

8. Remove the doughnuts from the oven, and after 30 seconds or so, loosen their edges and turn the pan upside down over a rack. Gently let the doughnuts fall onto the rack.

Recipe Notes

If you don’t have an icing bag, you can use a Ziploc baggie and just cut off one corner. You can also cut the donuts in half after they’re cooked and put filling between the halves like an Oreo cookie. If you had to use a muffin tin, you can even ice them with the filling after they’ve cooled.

Conclusion

These donuts turned out amazing all the different ways I made them. Whether cream-filled, iced, sandwiched, or made in muffin tins they were DELICIOUS! I am so excited for you guys to try them. They were especially yummy with some vegan chocolate chips in them. If you can’t find vegan chocolate chips, click here for a quick and easy recipe! Just chop the chocolate up into small pieces and mix into your donut batter.

As always, please share your photos and tag me on Instagram @theveganmom1

Chili Cheese Tofu Scramble

Getting tired of your usual breakfast? Try this amazingly simple and delicious tofu scramble featuring homemade vegan queso and the vegan chili of your choice. I like to use leftover chili that I had made the day before, but will use canned chili in a pinch.

Missing one of my favorite breakfast items, chili cheese omelets, I took my favorite tofu scramble recipe and altered it, creating this vegan masterpiece you see before you! For my vegan queso recipe, click here.

Chili Cheese Tofu Scramble

INGREDIENTS

Tofu

14 to 16 ounces extra-firm tofu, drained and patted dry

2 tablespoons olive oil or coconut oil

2 tablespoons nutritional yeast

2 teaspoons ground turmeric

Salt and pepper to taste

1/4 cup vegan chili

Toppings

1/4 cup halved cherry tomatoes

1 avocado, sliced

1/4 cup queso sauce

Fresh cilantro

INSTRUCTIONS

1. Place the tofu in a medium-size bowl and use a potato masher or fork to break it into small pieces.

2. Heat the oil in a nonstick or cast iron skillet over medium-high heat until. Add the tofu and cook until it has released some of its liquid, this will typically take about 5 minutes.

3. Next we add the nutritional yeast and turmeric. Cook, stirring frequently, until the tofu is completely yellow and piping hot. Quickly stir in the vegan chili. Before serving, top with vegan queso, sliced avocado, and halved cherry tomatoes then garnish with fresh cilantro. Add salt and pepper to taste. Serve alongside potatoes, vegan sausage, toast, and fresh fruit.

*Make sure you don’t add any salt or pepper before you’ve covered your scramble in the queso! The queso may have enough salt as is.

*Leftover scramble can be stored in an airtight container in the fridge for up to 3 days.

Conclusion

This simple tofu scramble recipe will be a new favorite of the whole family! Keep the spice down to a minimum if you’re serving kids, or those who Can’t handle the heat, and just add hot sauce or hot chilies to your own taste. If you make the queso ahead of time (it will keep in the fridge for up to a week), this is a great recipe you can quickly throw together for a delicious, protein-packed breakfast.

Let me know what you think, and don’t forget to share your pics and tag me on Instagram @theveganmom1

The Best Vegan Queso

I don’t know about you, but giving up cheese was one of the hardest things for me when I was first transitioning. And if you have ever had store bought vegan cheese you know that most of it tastes nothing like the real thing. After transitioning I began to miss cheesy nachos, cheesy pasta, and everything else I used to cover in cheese. That’s when I created this vegan queso recipe.

This is the vegan queso you have all been waiting for and it’s so easy to make! Most of us already have all these ingredients in our fridge and pantry. If not, the links below will take you to where you can buy them.

This queso is creamy, cheesy, spicy (if you want it to be), and oh so satisfying.

The Best Vegan Queso

Ingredients

2 cans coconut milk (full fat, Thai kitchen brand preferred)

1 tsp rice vinegar

4 Tbsp corn starch

1 tsp smoked paprika

1/4 tsp liquid smoke

2 tsp sea salt

1/4 cup nutritional yeast powder

1 tsp of turmeric

1 tsp ground cumin

1 tsp garlic powder

1 tsp onion powder

1 tsp cayenne powder OR fresh minced Serrano chili, plus more to taste

1 Tbsp finely chopped cilantro

Instructions

1. Boil coconut milk until no longer separated. In a small bowl, thoroughly mix all dry ingredients with 1/2 cup of coconut milk mixture. Stir until smooth then slowly add to pot, whisking the whole time.

2. Bring to a boil. Place remaining ingredients in pot. Cook another 5-10 minutes until mixture is nice and thick.

Serve up with your favorite dishes right away, or store in the refrigerator for up to seven days. Before using, heat in the microwave or in a small sauce pan.

What Can I Use Queso On?

Vegan Burrito Bowl

Layer rice, black beans, sauteed onions, garlic, and bell peppers, lettuce, and guacamole smothered in this delicious queso for an easy lunch or dinner.

Vegan Nachos

Toss together your favorite vegan corn chips, beans, meat substitute, and guacamole with this queso. These nachos make an awesome snack!

Chili Cheese Tofu Scramble

Cover your favorite tofu egg scramble with my vegan queso, or click here for my chili cheese tofu scramble recipe.

Vegan Cheeseburger

This queso is so tasty on vegan burgers. My personal favorite is the beyond burger. I like to put onions, tomato, avocado, and queso on mine. Or you can make a chili cheese burger!

Southwest Pasta Bowl

With vegan noodles, vegan chicken, grilled bell peppers & onion, corn, and queso sauce, this is the perfect vegan comfort food. Click here for the recipe!

Conclusion

Who doesn’t love queso? Seriously!? And now with my vegan queso recipe you can finally enjoy it guilt free. Not only is this queso recipe super easy to make, but it’s so veratile! Because it’s (somewhat) healthy, you can smother all your favorite foods in it without feeling bad.

Tell me in the comments what you think of this recipe, and share your adaptations. And don’t forget to follow me on Instagram @theveganmom1 for more recipes!

 

 

 

 

Easy Vegan Pumpkin Cheesecake

With Thanksgiving fast approaching, we are all looking for the perfect vegan treat to serve our families. Well, look no further! This vegan pumpkin cheesecake is a showstopper. Just last week I made this cheesecake for a friendsgiving event that I hosted. My guests consisted of a group of omni friends who were not usually fond of vegan food. After trying my cheesecake they said it was so good they had no idea it was vegan!

When I first started my transition I was lamenting not being able to eat my favorite dessert, cheesecake, ever again. Seriously, I was devastated! How would I celebrate my birthday properly if there was no cheesecake!? I almost caved, like many others, but thinking about where the ingredients came from made me even more sad than not eating cheesecake. And so I was determined to find the best vegan cheesecake recipes possible. There were so many out there, but none nearly as tasty as this one.

Made with Maxine’s Heavenly pumpkin pecan spice cookies, fresh pumpkin puree, cinnamon, and blended cashews, this is the perfect fall treat. Your family will be begging you for more!

Why You will Love This Cheesecake

This cheesecake is chock-full of fall flavors, it’s sweet, creamy, and so versatile! Decorate with fresh cranberries, cranberry sauce (trust me), cinnamon, toasted pecans, chocolate sauce, vegan whipped cream… whatever you want! This recipe is sure to WOW everyone. Heck, double up the recipe and make two!! If you end up with leftovers (which I highly doubt will happen), put them in the freezer to enjoy at a later date.

Now what you have been waiting for, the best Vegan Pumpin Cheesecake recipe EVER!!!

Vegan Pumpkin Cheesecake

Ingredients

For the Cookie Crust:

1 1/2 cups cookie crumbs, about 6 cookies (I used Maxine’s Heavenly Pumpkin Pecan Spice cookies)

1/4 cup melted vegan butter (I use pure blends avocado oil butter)

For the Vegan Pumpkin Cheesecake:

1 1/2 cup raw cashews, softened

1 1/4 cup pumpkin puree (fresh is preferred, but you can use canned puree, just don’t get pumpkin pie filling!)

1/2 cup non-dairy milk (such as soy or almond, I decided to use coconut milk to make it extra creamy)

1/2 cup organic raw cane sugar, or coconut sugar.

1 tbsp corn starch, 2 tsp agar flakes, OR 1 tsp agar powder (I used agar powder).

1 tsp vanilla extract

1 tsp all spice

1/2 tsp cinnamon

1/4 tsp salt

Instructions

Preheat your oven to 350°F (180°C). Grease the sides and bottom of an 8-inch round baking dish or spring form pan (preferred) with vegan butter, then dust with flour. Tap the side of the pan to thoroughly cover it with flour. Make sure you get the sides as well! Dump any excess flour.

To Soften the Cashews:

Boil cashews for 10 minutes. OR soak the cashews for four hours or overnight. You want them to be nice and soft! Drain all the liquid before using.

To Make the Cookie Crust:

Crumble cookies, Maxine’s Heavenly are soft enough to do so with your fingers. In a small bowl, mix the cookie crumbs with the melted vegan butter. Pour the crumb mixture into the pan then spread evenly. The mixture may be soggy, but don’t worry. Just use a fork to spread it around. Bake for 7-10 minutes until the edges are lightly golden.

To Make the Vegan Pumpkin Cheesecake:

Add all the ingredients, EXCEPT THE NON-DAIRY MILK & AGAR POWDER, to a food processor or blender and blend until as smooth as possible. You may need to stop to scrape the sides. (If you have a cheap blender, you might have to wait until after the next step to blend.)

Once your mixture is blended, heat your non-dairy milk in a small saucepan until it’s at a simmer (small bubbles). Slowly add the agar powder, flakes OR corn starch (I prefer the agar powder), stirring the whole time. Simmer, continuing to whisk, until it has thickened (about 5 minutes). Remove from heat and pour into blender with cashew mixture. This is where you want to blend like crazy. We want that filling to be as smooth as possible!

Once it is silky smooth, pour the mixture over top of the cookie crust and spread evenly. Bake for 25 – 35 minutes until the top is slightly golden brown and the edges begin to crack. Let the cheesecake cool on the counter then transfer to the fridge. Chill uncovered for at least 4 hours or overnight until it has set. I get the best results when I make the cheesecake the night before I plan on serving it.

Before serving, I like to top it with my homemade spiced cranberry sauce and coconut whipped cream. You can also sprinkle it with a little more cinnamon. Vegan chocolate sauce is also quite good on this cheesecake! Yum!

Tips:

You can freeze this cheesecake batter for a delicious frozen treat. When freezing the batter, you can exclude the agar powder. Instead of baking the batter in a pie dish, you can place cookie crumbs and filling (you can even mix them together to make a cookies and cream ice cream bar) into a popsicle mold and put them dirextly in the freezer. If you do not have a popsicle mold, use an ice cube tray. First pour in batter, leaving a little room for cookie crumbs. Once you’ve covered the tops with  cookies, cover with plastic wrap and then poke toothpicks or popsicle sticks through. Freeze for 2 hours. Drizzle with vegan chocolate sauce and enjoy!!

You can even freeze the batter in a tub, then scoop it out to make ice cream sandwiches.

The batter and cookies can also be used as a vegan yogurt topper!

Conclusion

This recipe was so simple, and so easy to make a beginner could do it!! As you can see, the batter can be used in many ways other than just as a cheesecake. I absolutely love this delicious and versatile vegan cheesecake recipe! I promise that even your non vegan friends and family members are going to go nuts over it. What’s not to like about it? Its sweet, creamy, filled with yummy fall flavors, and also quite nice to look at.

Thank you for checking out my recipe. Please feel free to ask questions and post pics after you have tried it out. And don’t forget to tag me on Instagram @theveganmom1

About Missy

Hello and welcome! I am Maurissa (AKA Missy) Jones, the founder of ‘The Vegan Mom’. 

MY STORY

I am a music teacher, artist, activist, vegan foodie, and the mom of a beautiful little girl. For the majority of my life I have been an omnivore but, after getting pregnant, I began to think more and more about my health and that of my family. I also took a good look at the world I was bringing my daughter into, and what I saw scared me. I began to really see the brutality and the destructiveness of the human race.

It needed to be fixed. If not for me, then for my baby. And so I went vegan and started doing research, asking friends for recipes, and changing every aspect of my life step by step. It was amazing to me how many items I used on a daily basis contained animal byproducts, such as my favorite Burt’s Bees chap stick, which is made with lanolin. Because I planned on breastfeeding, I also had a difficult time finding vegan nipple creams., which also contain lanolin. That’s when I decided to start making my own!

Now, I make almost everything from scratch. From hand soaps and chap stick, to household cleaners. I also began to make my own cashew and coconut milk cheeses, whipped creams, and more. Who says you have to give up your favorite treats when there are so many easy to make vegan substitutes out there!

WHY I WANT TO HELP PEOPLE

What I discovered after going vegan is that everywhere we go we are looked down upon. Men are criticized and seen as less masculine. Women, especially moms, are shamed for endangering or starving their children when that is not the case at all.

The misconception that one cannot get the proper nutrients from a plant-based diet is horribly wrong. Yes, it can be more difficult to get the proper amount of protein and iron, but it is not impossible. Vegan moms all across the board are struggling due to a lack of support or resources. Being a mom is difficult as is without all of this other added stress. With help and the proper resources, it can be done!

THE GOAL OF MY SITE

The purpose of this website is to provide resources, such as recipes, tips, and hacks for vegan moms.

If you ever need a hand or have any questions, feel free to leave them below and I will be more than happy to help you out.

All the best,

Missy Jones

theveganmother.com 

Welcome!

Welcome to ‘The Vegan Mom’.

Here you will find tips, tricks, hacks, recipes and more. Being a mom is difficult and can at times be stressful or frustrating. You never feel like you’ve had enough sleep, your house is a mess, and you’re stuggling to prepare healthful and delicious meals for your family. As the mom of a beautiful little girl, I can vouch for that.

When my daughter was born, I was overwhelmed! I was sleep deprived, hungry, and hadn’t showered since before I went to the hospital to give birth. Once we got home, I didn’t have the help I thought I would, and didn’t have time to cook, clean, shop, or do anything other than nurse and hold my baby. After about a week of this I found myself breaking down, crying my eyes out on the couch while my little one screamed in the bedroom.

After going through this ordeal, I became inspired to create this site to help other vegan moms. Since, I have done much research and learned many tips and tricks to make life as a mom and vegan easier and more enjoyable.

If you have any questions or just want to say hello, please comment below!

Missy Jones