Creamy Baked Cheesecake

My youngest daughter is in her cheesecake era (see this Mini Cheesecakes post, one that we have made many times now!) so she requested a full-size cheesecake for her birthday instead of a more traditional cake. This recipe did not disappoint. She was in heaven!

Creamy Baked Cheesecake
Yield: 9-inch cheesecake

Ingredients

• 1 1/4 cups gluten free graham cracker crumbs
• 1/4 cup white sugar
• 1/3 cup unsalted butter, melted
• 2 (8 oz) packages cream cheese, room temperature
• 1 (14 oz) can sweetened condensed milk (NOT evaporated milk)
• 3 large eggs, room temperature
• 1/4 cup lemon juice concentrate
• 1 (8 oz) container sour cream, room temperature

Directions

1. Preheat oven to 300°F.
2. Combine graham cracker crumbs, sugar, and butter; press firmly on bottom of 9-inch springform pan.
3. Using stand mixer fitted with beater attachment, beat cream cheese until fluffy.
4. Gradually beat in sweetened condensed milk until smooth.
5. Add eggs and lemon juice concentrate; mix well.
6. Pour into prepared pan.
7. Bake 50 minutes, or until center is set. Then top with sour cream and bake 5 minutes longer.
8. Place on wire rack to cool completely.
9. Chill overnight before serving.

Recipe adapted from Eagle Brand.

Caprese Salad

My daughter was given this recipe by one of her school friends who is gluten free. With the simple list of ingredients and basic chopping skills required, it's a great way to involve your kids in the kitchen!

Caprese Salad
Yield: 6-8 servings

Ingredients

• 1 English cucumber
• 4 tomatoes on the vine
• 4 oz mozzarella cheese pearls (about 1/2 cup)
• 6 fresh basil leaves
• 1 Tbsp olive oil
• 1 Tbsp lemon juice

Directions

1. Dice cucumber and tomatoes into bite-sized pieces; place in large bowl.
2. Add cheese pearls to bowl.
3. Slice basil leaves into thin strips and add to bowl.
4. Drizzle olive oil and lemon juice over ingredients in bowl; gently toss to coat.
5. Refrigerate an hour (or more) before serving.
6. Leftover salad keeps up to 2 days in refrigerator.

Variations

• Drizzle balsamic vinegar on individual servings for added flavor.
• Add quinoa to make more filling and turn into main entree.

Garlic Lemon Butter Chicken

After browsing through multiple chicken recipes online, I created this dish based on the ingredients I liked best from each one. I didn't think to take a picture of the dish straight out of the oven because I had no idea it would be such a resounding success! My kids regularly request this dinner and the leftovers (pictured) are just as delicious.

Garlic Lemon Butter Chicken
Yield: 6-8 servings

Ingredients

• 2-3 lbs boneless, skinless chicken tenders (or chicken breasts cut into strips)
• salt & pepper, to taste
• 1 stick butter, melted
• 1/4 cup lemon juice
• splash white wine (optional)
• 2-3 Tbsp minced garlic

Directions

1. Preheat oven to 350°F.
2. Grease 9x13 casserole dish with nonstick cooking spray. Line chicken tenders in single layer in dish (do not overlap). Season chicken with salt and pepper.
3. In small bowl, stir together melted butter, lemon juice, wine, and garlic. Drizzle evenly over chicken.
4. Cover dish with foil. Bake 25-30 minutes, or until chicken reaches internal temperature of 165°F.
5. Serve hot! Sauce tastes delicious when drizzled on rice, mashed potatoes, and/or steamed vegetables. Enjoy!

Ginger Sesame Kale Stir Fry

This aromatic, plant-based side dish is bursting with Asian flavors and comes together in less than 15 minutes!

Ginger Sesame Kale Stir Fry
Yield: 6-8 servings

Ingredients

• 2 Tbsp sesame oil
• 16 oz bag chopped kale (about 10 cups)
• 1 Tbsp minced garlic
• 1 tsp ground ginger
• 2 Tbsp coconut aminos
• 1 Tbsp lemon juice
• 3 Tbsp sesame seeds

Directions

1. Heat sesame oil in large cast iron pot over medium heat.
2. Add kale and cook, stirring constantly, until it starts to wilt. Add garlic, ginger, and coconut aminos. Cook a few more minutes, to desired level of doneness.
3. Transfer to serving bowl and toss with lemon juice and sesame seeds.
4. Serve warm.

Recipe adapted from Glue & Glitter.

Vegan Carrot Raisin Salad

This bright and refreshing summer salad is packed with crunchy carrots, juicy raisins, and tangy pineapple, making it the perfect side dish for any picnic, potluck, or cookout!

Vegan Carrot Raisin Salad
Yield: about 5 cups

Ingredients

• 4 cups shredded carrots
• 1/2 cup raisins
• 1/2 cup pineapple, cut into small pieces (if using canned, drain well first)
• 1/2 cup vegan mayonnaise
• 2 Tbsp pure maple syrup
• 1 Tbsp lemon juice
• 1/4 tsp salt

Directions

1. Peel carrots and shred using food processor (or purchase pre-shredded carrots from grocery store). Blot carrot shreds with paper towel to remove excess moisture.
2. In medium sized bowl, whisk mayonnaise, maple syrup, lemon juice, and salt until smooth.
3. Add carrots, raisins, and pineapple to dressing and stir to thoroughly combine.
4. Chill in refrigerator overnight to hydrate raisins and allow flavors to develop.
5. Serve cold.

Recipe adapted from Healthier Steps.

Vegan Sour Cream

Just like its dairy-filled counterpart, this vegan sour cream is thick, creamy, tangy, and deliciously satisfying!

Vegan Sour Cream
Yield: 2-3 cups

Ingredients

• 1 1/2 cups raw cashews, soaked in water overnight
• 3/4 cup water
• 2 Tbsp apple cider vinegar
• 1 Tbsp fresh lemon juice
• 1/2 tsp salt
• OPTIONAL: 1 cup unsweetened non-dairy yogurt

Directions

1. Drain water from cashews and add to high powered blender (such as Nutri Ninja). Add 3/4 cup fresh water, apple cider vinegar, lemon juice, and salt. Blend until very smooth. (I run multiple blend cycles on my Ninja to reach the perfect consistency.)
2. Pour cashew mixture into a bowl and stir in yogurt. This is optional, but it elevates the sour cream to another level in terms of texture and flavor!
3. Use sour cream immediately, or transfer to a small covered container and refrigerate for up to a week. (It also freezes well.) Enjoy!

Recipe adapted from Nora Cooks.

Cinnamon Rhubarb Bread

This super-moist quick bread balances the tartness of rhubarb with the sweetness of brown sugar and is studded with pecans for a nice little crunch. Enjoy a slice for breakfast or as an afternoon snack. It makes a great gift, too!

Cinnamon Rhubarb Bread
Yield: 1 loaf

Ingredients

• 1 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 3/4 cup brown sugar
• 1/4 cup coconut oil
• 1/4 cup applesauce (or 2 oz tub of Gerber 1st Foods Prunes)
• 1/2 Tbsp lemon juice plus enough almond milk to measure 1/2 cup, stir & let stand 5 minutes
• 1 tsp vanilla
• 1 egg, room temperature
• 2 cups diced rhubarb
• 1/2 cup chopped pecans

Directions

1. Preheat oven to 350°F. Grease 8x4-inch loaf pan; set aside.
2. In large bowl, whisk together flour, baking soda, salt, and cinnamon; set aside.
3. In stand mixer fitted with paddle attachment, cream brown sugar, coconut oil, and applesauce (or prunes). Stir in milk mixture, vanilla, and egg. Add dry ingredients and combine thoroughly.
4. Fold in rhubarb and pecans.
5. Pour batter into prepared loaf pan. Bake 50-55 minutes, or until toothpick inserted into center comes out dry.
6. Cool for 10 minutes and then remove bread from pan to wire rack to cool completely before slicing.

Recipe adapted from Today.

Spicy Vegan Hot Corn Dip

This zesty dip is packed with bold Mexican flavors. And the best part? It doubles as both an appetizer and a side dish. Win!

Spicy Vegan Hot Corn Dip
Yield: about 4 cups

Ingredients
Sauce:

• 1 cup raw cashews, soaked in water overnight
• 1 cup almond milk
• 1/3 cup nutritional yeast
• 1 Tbsp lemon juice
• 1 Tbsp chili powder
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt

Dip:

• 2 (15 oz) cans Mexicorn, drained
• 7 oz can mild diced green chiles, drained
• 1 cup Daiya cheddar style shreds
• 1/2 cup sliced green onions

Directions

1. Preheat oven to 350°F. Grease small baking dish with nonstick cooking spray; set aside.
2. In large bowl, combine Mexicorn, chiles, Daiya shreds, and green onion; set aside.
3. Drain water from cashews. In high powered blender (such as Nutri Ninja), combine cashews, milk, nutritional yeast, lemon juice, chili powder, cumin, garlic powder, and salt. Blend on high until smooth and creamy. Pour sauce over veggies in mixing bowl and stir to combine.
4. Transfer mixture to prepared baking dish. Bake on center rack for 15-20 minutes, or until dip begins to bubble and lightly brown on top.
5. Remove dip from oven and serve immediately with your choice of tortilla chips, chopped veggies, or other dippers!

Notes

• As written above, the dish is more mild in terms of spiciness. Want to kick it up a notch? Increase the level of heat by adding cayenne pepper, hot sauce, and/or chopped jalapeño.
• This dish can be made ahead of time, so feel free to prep it all the night before and bake when you're ready the next day. Simply cover with foil (to prevent over-browning) and bake away!

Recipe inspired by Peas and Crayons.

Creamy "Caesar" Salad Dressing

I'll be the first to admit that this dressing tastes nothing like true caesar (at least to me, anyway). I think this recipe gets its name largely because of the secret ingredient found in traditional caesar salads: anchovy paste. Nevertheless, this creamy, zesty dressing is delicious and will brighten the taste of any salad!

Creamy "Caesar" Salad Dressing
Yield: about 16 oz

Ingredients

• 1 cup mayonnaise
• 1/3 cup olive oil
• 1/4 cup lemon juice
• 2 tsp anchovy paste
• 2-4 garlic cloves, finely minced
• 1 tsp black pepper

Directions

1. Place all ingredients in salad dressing shaker.
2. Gently shake until evenly mixed.
3. Refrigerate at least 2 hours before serving.
4. Dressing remains fresh up to 1 week in refrigerator.

Serving Suggestion

• Toss dressing with a blend of Brussels sprouts, Napa cabbage, kohlrabi, broccoli, carrots, and kale.
• For added protein, sprinkle individual servings with crumbled bacon, toasted cashews, hemp hearts, sunflower kernels, chickpeas, or your favorite salted nut.

Recipe adapted from The Endless Meal.

Vegan Spinach Artichoke Dip

Craving comfort food? This warm, oven-baked dip has all the makings of its traditional counterpart (think: ooey-gooey, creamy goodness) without any of the dairy!

Vegan Spinach Artichoke Dip
Yield: small baking dish

Ingredients

• 1 cup raw cashews, soaked in water at least 2 hours
• 1 cup almond milk
• 1/3 cup nutritional yeast
• 1 Tbsp lemon juice
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 2 cups chopped onion
• 1 Tbsp minced garlic
• 8 oz bag frozen spinach, thawed & drained
• 13.75 oz can artichoke hearts, drained & chopped
• 7.1 oz package Daiya mozzarella style shreds

Directions

1. Preheat oven to 375°F. Grease small baking dish with nonstick cooking spray; set aside.
2. Saute onion in olive oil over medium heat until translucent and tender. Place onions in mixing bowl with minced garlic, spinach, artichokes, and Daiya shreds; set aside.
3. Drain water from cashews. In high powered blender (such as Nutri Ninja), combine cashews, milk, nutritional yeast, lemon juice, garlic powder, and salt. Blend on high until smooth and creamy. (This sauce is delicious on its own, almost like alfredo for gluten free pasta... just a suggestion!) Pour sauce over veggies in mixing bowl and stir to combine.
4. Transfer mixture to prepared baking dish. Bake on center rack for 25-30 minutes, or until dip begins to brown and is mostly set.
5. Remove dip from oven and serve immediately with your choice of crackers, tortilla chips, chopped veggies, or other dippers!

Recipe adapted from Simply Quinoa.

Moroccan Quinoa Salad

This vegan salad is full of color, texture, and crunch! Serve it as a main meal for a quick weeknight dinner, and then pack up the leftovers to bring to work the next day for lunch. Two meals in one = WIN!

Moroccan Quinoa Salad
Yield: 3-4 servings

Ingredients
Salad:

• 1 1/2 cups cooked quinoa (or 1/2 cup uncooked)
• 1 cup matchstick carrots
• 4 green onions, thinly sliced
• 3/4 cup chickpeas, rinsed & drained (half of 15 oz can)
• 1/3 cup chopped dates (or regular raisins)
• 1/3 cup golden raisins
• 1/3 cup chopped flat leaf parsley (or cilantro)
• 1/2 cup chopped pistachios, for serving

Dressing:

• 2-3 Tbsp olive oil
• 2 Tbsp lemon juice
• 1 Tbsp honey (maple syrup or agave, if vegan)
• 1/2 tsp salt
• 1/2 tsp cumin powder
• 1/8 tsp chili powder

Directions

1. Cook quinoa according to package directions. Allow quinoa to cool completely. (Put in refrigerator to speed this up!)
2. Once quinoa is cooled, toss all salad ingredients together.
3. Combine dressing ingredients in small mason jar and shake until mixed through. Drizzle dressing onto salad and toss to combine.
4. If consuming immediately, top individual servings with chopped pistachios. Or, store in refrigerator for later! Salad ages well. :)

Recipe adapted from Little Spice Jar.

Carrot & Raisin Salad

My favorite part of this refreshing side dish is the raisins. The longer you let this salad sit, the better it gets! Why? Because the raisins absorb all of the extra moisture, so they plump up and burst with juicy sweetness with every bite you take!

Carrot & Raisin Salad

Ingredients
5 cups grated carrots (about 2 lbs)
1/2 cup raisins
1 cup sour cream
1 Tbsp lemon juice
1/2 tsp salt
1/8 tsp black pepper

Directions
1. Combine all ingredients in medium bowl. Toss to coat evenly.
2. Refrigerate a few hours, or overnight, before serving.

Recipe adapted from "Carrot and Raisin Salad" found on page 166 of The Joy of Cooking by Irma S. Rombauer.