Happy end-of-semester!

Greetings! Here are some vegan recipes to try out this summer:


Key Lime Cheesecake
Makes 6 to 8 servings

2 pkgs. Tofutti plain cream cheese
1 cup sugar
1 tsp. vanilla
1/4 cup key lime juice
2 tsp. lime zest (grated rind of lime)
2 Tbsp. cornstarch
1 9-inch graham cracker pie crust
Kiwis and/or strawberries, sliced

Preheat the oven to 350°F. Combine the cream cheese, sugar, vanilla, lime juice, lime zest, and cornstarch in a blender and mix until smooth. Pour into the graham cracker pie crust. Place on a cookie sheet and bake for 45 to 60 minutes or until golden brown. Remove and let set until cool to the touch, and then chill in the refrigerator overnight. Top with sliced kiwis, strawberries, or both.

Blueberry Smoothie
(for two thirsty vegans)

1/2 bag of frozen blueberries
2 tbsp. blueberry preserves
7 or 8 ice cubes
1 1/2 cups of soy milk
1 banana

This is super easy. Just toss everything into a blender and switch to the highest setting until everything is fairly smooth.

Consider adding protein powder, ground flax seed, or any other supplement that strikes your fancy. It's best to wait until the end; just blend long enough to mix. You may substitute apple juice, rice milk, or almond milk (or what have you) for the soy milk.

Savory Basil Raw Soup
1/2 cup chopped tomato
1/3 cup chopped yellow onion
2 cloves garlic, minced
1/2 cup shredded carrot
1/2 cup shredded beet
1/4 cup pine nuts
3/4 cup fresh basil
2 Tbsp. Bragg Liquid Aminos (or tamari)
1 Tbsp. apple cider vinegar
2 - 3 cups water as needed

Combine all the ingredients in a blender or food processor, and process until finely chopped, but still chunky. Pour into soup bowls and enjoy. Garnish with fresh basil leaves if desired.