BARLEY CASSEROLE AND VEGAN CHEESECAKE

Today I Made:

BARLEY CASSEROLE for DINNER.

Recipe from The Kind Diet Planet by Alicia Silverstone.

Barley, carrots,peas,onions,spices and tahini dressing.

Baked in a casserole dish until nicely browned.

The tahini dressing is made with tahini, onions,soy sauce, and spices.

All blended up and layered over the barley mixture, lasagna style:

1.Barley mixture

2.Tahini dressing

3.Barley mixture

4.Tahini dressing

I made one substitution, I used frozen peas instead of celery.

Can you believe the Pasadena Arroyo Parkway Whole Foods ran out of celery?

This is the second recipe I make from Alicia's book.

Remember ALICIA'S CHOCOLATE PEANUT BUTTER CUPS I made back in Nov.?

Both recipes turned out fantastic!!!

Can't wait to try more of her recipes.

This recipe makes a ton,perfect for large families or parties.

Yesterday I Made:

VEGAN CHEESECAKE for DESSERT.

Recipe from here.

This cheesecake really is more like a New York Cheesecake.

Plain,dense,rich, and so YUMMY!!!

This is THE best recipe I've ever come across for a VEGAN cheesecake.

Most recipes call for some type of tofu, making the cake a little too spongy.

Not this cheesecake, no tofu here, just plain VEGAN CREAM CHEESE, a little sugar, lemon juice, vanilla, corn syrup, egg replacer, and a homemade cinnamon graham cracker crust.

Not the healthiest, but ok to enjoy once in a while.

I bet if a non-vegan had a slice, they wouldn't even taste the difference.

Since it's plain, topping possibilities are endless.

I used Soyatoo and chocolate sauce.

Next time, I might top it with a thick layer of melted chocolate or even a thinned out strawberry jam.