Vegan Cheezecake Pie Pops (Soy-Free, No-Bake, Gluten-Free, 4th of July)

Happy 4th of July for those that celebrate it - due to the summer heat (which makes me summer lazy) and I came up with these due to wanting something cool and cute to eat. My family just made a strawberry, refrigerator cheesecake so you know I had to one-up that and veganize it....or I just needed to try out this new sugar-free pectin! The best part about these is that with each bite you get a different ice cream flavor - the first is cheezecake, then its banana split and then you even get a bite of Choc-O-Chip cookie dough.

How do you like to celebrate your national holidays? Or, how do you prefer to cool down?

(Cheezecake Pie Pops Ingredients)

• 1/4 cup of Blueberries
• 1 Medium-Ripe Banana
• 1 tsp White Vinegar
• 1 tbl Coconut Oil
• 1 cup of Coconut Cream (or 1/2 pk of Thai Cream Powder)
• 1/4 cup Raw Sugar
• 2 tsp No-Sugar Added Pectin
• 2 tsp Water
• 1/2 cup Gluten-Free Graham Cracker Crumbs

(Directions)

• I didn't use a blender for this - but if you want something absolutely smooth and amazing then you can most definitely use a blender. 
• You can use about half a packet of Thai coconut cream powder and half a cup of cold water, then drizzle in oil, vinegar, sugar and blueberries.
• Put that mixture in the microwave on high for 20 seconds and then mash in the banana to "puree" the ingredients.
• Combine pectin and water, press it with fingers until it is no longer lumpy and then microwave for about 15 seconds until it is jellied on its own.
• Whisk in, cover your mixing container with plastic wrap and put in the freezer for about 1-2 hours and it should start to smooth over.
• Then, chop it up and mix in your graham cracker crumbs.
• Let that chill for about one more hour and then you can drizzle in some bitter-sweet chocolate or make cheezecake pops, using graham cracker crumbs and chocolate as a great base.
• Coat your sticks with chocolate, stick in and freeze until almost rock-hard, serve and enjoy!

Cool down with a nice float, too!

Coraline Bento

I love this bento so much - its a bit conflicting though...on the fact thatI carved a few cucumber, carrot and radish flowers I feel amazingly good. On the part that I presented the salad it looks a bit disappointing butI love Coraline so it doesn't matter as much, right? I'm sure that Coraline had to deal with similar things at some point in the movie... like how the Other Mother made great pancakes but Coraline isn't into the whole "sew buttons onto my eyes" thing. I don't think I can blame her though, can you? Which character from "Coraline" should I make next? ^^

Coraline Bento Ingredients
Tofu Salad
Cucumber, Carrot and Radish Flowers
A Carrot Dragonfly Barrette
A Blue (Vegan) Egg Sheet
Black Rice
Herbs
Two Flour Tortillas
Nori
Radish Eyes
Blueberries
Salad
Cranberries

I hope that you like it as much as me!

Blueberry Mochi Pancakes

These blueberry pancakes are light, slightly fluffy and crisp where it counts. Absolutely delicious and just a few will fill you up - although you'll probably eat them all anyways.

(Blueberry Mochi Pancake Ingredients)

• 3/4 Cup Mochiko
• 3/4 Cup All-Purpose or Whole Wheat Flour
• 1/4 tsp Baking Soda
• 2 tsp Baking Powder
• 1/4 Cup of Sugar
• 1/4 tsp Sea Salt


• 1 Cup of Soy/Rice Milk
• 1 tsp Apple Cider Vinegar
• 1/8-1/4 Cup Vegetable Oil
• 1/2 tsp Vanilla Extract
• 3/4 Cup of Blueberries
• 1 tbl Vanilla Soy-Yoghurt (optional

(Directions)

• Mix the wet ingredients and dry ingredients separately, then mix them together until they are a medium-thin batter.
• Fold in your blueberries and cook your pancakes until well-crisped and browned.
• Serve plain or with syrup and enjoy!

Cat-Bear-Cake?

I got a Hello Kitty cake pan from Wilton, and let's just say I wasn't very good at doing anything with it. For some odd reason, everything HK that I make turns into a bear. It's never an adorable bear either, this one just looks...off, but I didn't use parchment paper to lift it or anything. No matter though, the cake is absolutely moist and delicious and I love it.

(Cat-Bear-Cake Ingredients)

• 1/4 cup Strong Brewed Coffee (you should probably cut down on that)
• 1 cup Vegan Sweetener
• 3 Cornstarch Eggs
• 1/4 cup Cocoa Powder
• 2 and 1/2 cups Cake Flour
• 2 tsp Baking Soda (or a little less baking powder)
• 1 cup of Soy Milk
• 2 tsp Organic Apple Cider Vinegar (avoid if using powder)
• 1 tsp Vanilla Extract
• 1/2 cup Cold Coconut Oil
• 1/2 tsp Iodized Salt

(Directions)

• Cream the coconut oil and sugar together and slowly sift in the dry ingredients. Fold them into each other.
• slowly add the wet ingredients until it is a medium-thick batter.
• Place into a greased and parchment paper lined baking dish and tap onto a hard surface about 20 times.
• at 350 degrees for about 30 minutes or until the knife comes out clean from the middle.
• Let it rest of one hour, cover in coconut cream and berries or whatever you choose.
• Enjoy!

Garden In A Bowl

It would have been better if I had used Romaine Lettuce, but I had none on hand. It was still extremely delicious and healthy though - it's great for light lunch! It doesn't require a recipe as it is very simple and quick to make. It consists of blueberries on the right side (to viewers), pistachios to the left and a piece of pan-fried tofu atop juicy tomatoes, crunchy onions and crisp lettuce. I added more to the meal later as I added thinly slice radish pieces, chunks of avocado and lots of tasty cucumbers. The tofu was coated in cumin, chili powder and a little bit of salt and pepper, seared on both sides and then crisped up even more in the oven. Add a dressing if you like, but it's definitely not necessary with this tasty meal.

Enjoy!

Signed,

<3 Bou Shin <3