High Protein Chocolate Cheezecake

 Ingredient
1 can chickpeas, drained and rinsed
1/2 cup cacao powder
8 Medjool dates
1 tsp vanilla
12 oz fava bean tofu
1 cup oat milk

Preheat the oven to 350.
Place all the ingredients into a high-speed blender. Blend until smooth. Line the cheesecake pan with parchment paper. Pour the blended mixture into the cheesecake pan. Bake for 40 minutes. Cool completely in the refrigerator. Once cool, slice and serve.

The next time this is made, it will have a GF graham cracker, melted vegan butter substitute, and date crust

Menu 9/22-9/26

 Monday: Leftover spaghetti sauce, so we had sourdough pizza instead

Tuesday: One Pot Black Bean Enchiladas

Wednesday: Lentil Soup 

Thursday:  Pesto Bake

Friday: Red Lentil Dahl with rice
We used Fava bean tofu instead of coconut milk

Menu 9/15-9/19

 Monday: Chili (vegan) and cornbread

Tuesday: Minestrone Soup

Wednesday: Quesadillas using leftover chili and vegan queso cheese 

Thursday: Mac and Cheese with broccoli added

Friday: Bible study potluck, pasta bar

We will be brings Zucchini fritters instead of Greek style, Italian style. We will top them with tomato sauce and vegan cheese, then give them a quick broil to melt the cheese.

Menu 9/8-9/12

 Monday:  Chick'n Tortilla Soup

Tuesday: Baked Ratatouille Pasta

Wednesday: Zucchini Fritters

Thursday: Honeynut Squash and Black Bean quesadilla 

Friday: White Bean Soup

Menu 9/1-9/6

 Monday: CLT sandwiches with avocado

Tuesday: Chickpea salad

Wednesday: Vegetable Frittata

Thursday: Mushroom Leek Kugel
instead of eggs we used aquafaba

Friday: Bible study potluck
We made Vegetarian Moussaka Greek style using vegan butter and vegan cheeses
Feta

Menu 8/23-29

Our meals for even the weekend this week.

Saturday: Chili

Sunday: Pita and Falafels with roasted veggies including honeynut squash

Monday: Tacos 
using Chipotle black beans and veggies

Tuesday: Veggie Pizza

Wednesday: Burgers, baked beans, smashed potatoes and slaw

Thursday: Spaghetti with Lentil Balls

Friday:  Burritos
Using Chipotle black beans and veggies including honeynut squash

Pippin's final transition

 

December 14, 2015, Pippin and my heart were joined. The dog picked me. He had been a rescue that was found in a storage unit. He was around 1-2 years old. He had been in 3 foster homes and destroyed them, blinds, crates, curtains, walls, doors... My late husband was recovering from rotator cuff surgery, saw how this dog loved me and told I had to adopt him. So i reluctantly did; i wasn't sure i wanted another dog.
Pippin loved me with his whole heart. He was there when my late husband was diagnosed with cancer, surgeries, and passing; then our move to downsize, the passing of his brother Solomon. He snuggled with me every night. If i was too anxious, he would lay across my lap to make me rest.
 For the last few years he has been failing due to pancreatitis and often not eating, recently his hind quarters were becoming unstable and failing.
He fought the sedative and then his vein rolled for 10 minutes using several needles to euthanize him. He didn't want to leave me.
Thank you  Jyl and Bil for being there with me!!!
Pippin, You are loved and will be dearly missed.