Monthly Archives: October 2013

Raw Pumpkin Cheesecake for one (v+gf)

Raw Pumpkin Cheesecake

Another Fall theme post!

I’ve been on this high for sweets…then again that’s everyday. I love cookies, cakes, chocolate, pies, bars and every other type of goodies, EXCEPT cheesecake. I don’t know what it is but I really dislike the flavor of regular cheesecake. (Also it’s not vegan and filled with bad carbs, so that’s another reason.)


This recipe does not have the same thick consistency as regular cheesecake. It’s light, fluffy and creamy which I thought was both unique and delicious. You may always tweak the amount of liquid and add more nuts to achieve more of a thick cheesecake consistency. Again, that’s the beauty of cooking…USE YOUR IMAGINATION!

P.S. sorry I’m not sorry about taking more photos…this was a super last minute pick-me-up experiment and decided to share the recipe with you. (Plus I just couldn’t wait to eat it so no time for

Mini spring cake pan
Food processor

Raw Crust:
6-8 Medjool dates, pitted
1/2 cup unsalted almonds

Pumpkin Filling:
1 cup cashews, soaked in water overnight
6 tbsp organic pumpkin puree
1 tsp vanilla extract
½ tsp cinnamon
¼ tsp pumpkin spice

1. In a food processor, pulse the almonds until it becomes a bit flour like. Add dates and vanilla extract and pulse until the mixture is sticky. Press the mixture down on the bottom of the spring pan to form a crust.

2. In a clean food processor or blender, mix the pumpkin filling ingredients until light and fluffy. Pour the mixture on top of the crust, in your spring pan. Cover and refrigerate overnight to help set and achieve a better “cheesecake” consistency.

Raw Pumpkin Cheesecake

**Optional :Here I added homemade granola for an extra crunch and flavor! Must try! If you want a homemade granola recipe, please comment below and I will be more than happy to share!

Happy Fall and enjoy.
xoxo Sarah

Thyme Quinoa stuffed Acorn Squash

Thyme Quinoa stuffed Acorn Squash (v+gf)

I’ve been enjoying the crisp cool nights  these past few days here in Los Angeles . Makes me want to cuddle into my bed with a hot cup of pumpkin spice rooibos tea (which you can purchase at Trader Joes) and have my cinnamon apple spice candle burning all night. Getting right into the Fall mood!

While I was at the farmers market this past weekend, I came across  a new type of winter squash called acorn squash. Here is a list of different types and description in case you wanted more information.

Fun fact: An acorn squash is not as buttery as other winter squash but does still carry a nutty flavor. They can be baked or stuffed with rice, but I subbed out with my favorite, quinoa.

Thyme Quinoa stuffed Acorn Squash

This is ahnestly very simple and delicious! The hardest part was trying to cut open the squash. Please be EXTRA careful…acorn squash has very tough skin!


  • 1 acorn squash
  • 1 cooked quinoa
  • 1 tsp thyme
  • 1 tsp garlic powder
  • 1 cup kale, chopped
  • extra virgin olive oil
  • 1/2 cup walnuts, chopped
  • juice of half a lemon

Thyme Quinoa stuffed Acorn Squash Thyme Quinoa stuffed Acorn Squash


1.) Preheat oven to 425 degrees. 2.) Using a sharp knife, carefully slice the squash in half, lengthwise. Remove the seeds and string. Coat the inside of both squash slices with a little olive oil and season with a little kosher salt and pepper. Place on a baking sheet, cut side down. Bake for 25-30 minutes or until tender.
3.) Meanwhile, in a small skillet lightly toast the walnuts, making sure not to burn them. Set aside.
3.) In a separate medium skillet, heat a little olive oil and add kale, thyme, and garlic powder. Stir-fry for about 2 minutes until seasoning is well incorporated.
4.) Toss in cooked quinoa, toasted walnuts and lemon juice. Stir for another minute. Set aside.
5.) Generously spoon in the quinoa mixture to each squash and plate.

Thyme Quinoa stuffed Acorn Squash Thyme Quinoa stuffed Acorn Squash

Enjoy and Happy Fall!
xoxo Sarah

Coco-raw-nut Cookies

Coco-raw-nut Cookies (v+gf)

I know, right? I was pretty impressed myself at how easy and, needless to say extremely delicious, this recipe was! I originally wanted to create one of my favorite cookie, Oreos, but didn’t have a few ingredients on hand so instead, magically created these coco-raw-nut cookies!
I ended up taking more step-by-step photos for this one, so hope this helps!

Coco-raw-nut Cookies

The Cookie:

  • 1 1/2 cups almond
  • 1 cup jeweled dates (covered in coconut flakes)
  • 2 heaped tbsp cacao powder

The “Cream” filling:

  • 1/2 cup coconut butter (or earth balance coconut spread)
  • 3 tbsp unsweetened coconut flakes, finely shredded
  • 2 tbsp agave
  • 1/2 tsp Madagascar vanilla extract
  • 1 packet stevia
  • 4 tbsp almond milk

1.) Grind almonds in a food processor. Add the remaining cookie ingredients and pulse for a couple minutes until everything is well incorporated.

Coco-raw-nut Cookies

2.) Line a cutting board with a sheet of wax paper and put the almond date mixture on top. Add another layer of wax paper on top and using a rolling pin, roll to about 1-2 inches thick.

Coco-raw-nut Cookies

3.) Use a small circle cookie cutter (I used the top of a sprinkles bottle) to cut each cookie. Set aside.

Coco-raw-nut Cookies

4.) In a cleaned food processor, blend ingredients for the cream filling. You may need to add more almond milk if the mixture is too thick.

5.) Put 1 tbsp of cream filling on one cookie, lay another cookie on top. Like a sandwich.

6.) Last step…..TRY not to eat them all in one sitting!

Coco-raw-nut Cookies

xoxo Sarah





The Best vegan banh mi

The Best vegan banh mi (v)

It’s Vietnamese theme today and what better way than to enjoy with a banh mi sandwich!

My friend from Maryland wanted me to recreate a vegan banh mi recipe so here it is! Well, after a few trial and errors on trying to “perfect” this sandwich, I think I did pretty well don’t you?
The best vegan banh mi

*When creating this recipe I went a little creative and covered the tofu in duo colored sesame seed coating for extra color and texture, but obviously this is totally optional.

Tip: make the pickled daikon slaw recipe a few hours to a day in advance, to better marinate. You can always use the extras throughout the week!


  • Organic Whole Wheat hot dog buns (from Whole Foods)
  • Sliced fried tofu, firm*
  • quick pickled daikon “slaw” *
  • sunflower seed “pate” *
  • mandolined cucumbers
  • vegan mayo
  • cilantro
  • few sliced jalapenos

* To prepare Tofu
1 clove garlic, minced
1 ½ tbsp liquid amino ( or soy sauce)
¼ tsp ginger, minced
duo colored sesame seeds, optional


Make sure you drain all the water with a paper towel to achieve a crispy coating. Mix all ingredients together and dip sliced tofu in the marinade. Fry tofu on medium high until light golden brown. Set aside.

*To prepare Pate:
¼ cup raw sunflower seeds
1 ½ tbsp tahini, add more as needed
3-4 tbsp water, more as needed
juice of half a lemon
pinch of salt

sunflower vegan pate

In a food processor, combine all components until sunflower seeds are somewhat grounded. Add more water if the mixture is too dry.

*To prepare pickled daikon “slaw”
1/4 cup vinegar (I used apple cider)
1 cup water
a drizzle of agave
1 cup carrots and daikon radish, julienned

In a medium bowl whisk together all ingredients. Toss in shredded daikon and carrots and refrigerate.


1.)  Preheat oven to 350 degrees. Toast buns open faced for 5-6 minutes or until lightly toasted.


2.)  Smear pate on one side of the bun and vegan mayo on the opposite side.

3.)  Lay tofu, cucumber, pickled daikon, jalapenos, and top with a few cilantro pieces

vegan bahn mi from


xoxo Sarah