Yummy Recipes

Donna Marie wants to have some desert but she has been eating very well lately. I would like to show her that you can have your cake and eat it too. In case you don’t know, we stay away from refined sugar, dairy, and preservatives. We usually stay away from white flour as well, but for pizza crust and desert, we splurge. However I do get the unbleached white flour, preferably from Hodgeson Mills or Bob’s. When a recipe calls for chocolate chips we use Sunspire grain sweetened chips. In the past we have used Tropical Source chips as well.

Better Than Tofu Cheesecake

This recipe come from Amy at Veggies Unite website. It is not the very sweet variety like the boxed mixes make, it is the New York variety.


-1 1/4 cup graham cracker crumbs (I use New Morning brand)
-2 Tbsp sucanat (evaporated cane juice)
-1/4 cup vegan margarine or oil (We use Earth Balance Margarine)

-2 lbs. soft silken tofu (well drained but not pressed)
-8 oz. Tofutti brand “Better than cream cheese”
-1/4 cup pineapple juice frozen concentrate thawed
-1/2 cup oil
-1 Tbsp. lemon juice
-1 Tbsp. vanilla extract
-1/2 cup pure maple syrup
-1 Tbsp. coriander
-1 Tbsp. corn starch dissolved in 2 Tbsp. water

For crust: Melt margarine and blend well with graham cracker crumbs and sweetener. Press well into bottom of spring-form pan or round cake pan. Bake at 350F for 10 minutes. Let cool.

Mash tofu with “better than cream cheese.” Add all other ingredients to tofu mixture and whip with hand mixer until well blended and very creamy. Try to get all tofu “lumps” out. Pour into crust and bake at 350F for 45-50 minutes. Turn OFF oven and leave in for 15 minutes more to help set center. When done, edges should be golden and starting to pull away from sides of pan, center should be soft set (it will wiggle if you shake pan lightly). Cool about an hour then refrigerate another 3 hours to set center. Keep refrigerated.

Helpful hints: Be sure to check cake during baking. I live in the mountains (at about 5800ft) so you may need to adjust the baking time down if you live at a lower altitude. Draining the tofu well is important. Too much liquid and the center won’t set well. After slicing the cake place a paper towel in the cut out section before returning it to the frige. This will absorb any fluid that will condense on the plate or in the pan and keep the bottom of the cake from getting too soggy.


Pineapple Zucchini Loaf

This recipe was submitted by jen at Allrecipes.com

– 3 eggs
-1 1/2 cup sucanat (evaporated cane juice)
-2 teaspoons vanilla extract
-2 cups grated zucchini
-1 cup crushed pineapple
-3 cups unbleached white flour
-2 tsp. baking soda
-1 tsp. salt
-1/4 tsp. baking powder
-1 1/2 tsp ground cinnamon
-3/4 tsp. ground nutmeg
-1 cup raisins (optional)

1. Preheat over to 350 degrees F (175 degrees C).

2. Beat eggs, oil, sucanat, and vanilla together until thick.

3. Stir zucchini, pineapple, flour, soda, salt, baking powder, spices, and raisins into the egg mixture: blend well.

4. Pour batter into two 9 X 5 inch greased loaf pans. Bake in preheated oven for 1 hour, or until a toothpick inserted into center of the cake comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack.


3 Ingredient Cookies

1 cup all natural peanut butter
1 cup sucanat
1 egg

Mix together. Roll into balls. Bake in a 350 degree F oven for 7 – 10 minutes.

For some extra fun, make 4 ingredient cookies by adding chocolate chips.


A favorite cookbook of mine is Lenore’s Natural Cuisine. In that book is a recipe for chocolate chip cookies that my children told me are the best I ever made. If you would like to see a sample of her recipes check out the recipe section of her website.

As always, I must mention Marilu Henner’s books, in particular “Healthy Life Kitchen” and “Healthy Kids.” They have wonderful desert recipes (among other great ones.)


One Response to “Yummy Recipes”

  1. Kewps Says:

    We love Marilu Henner’s books too. Have you visited her website? http://www.marilu.com

    You can find out about all of her books and her online classes that are based on her books. Also there’s a huge recipe collection in the Members-Only section.

    Check it out!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: