​"Pretty" Cheesecake


1 package of soft tofu

1 beet

15 red grapes

20 blueberries

2 tablespoons of lemon zest 

1 cup of unbleached flour

1 cup of raw sugar

2 tablespoons of vegan butter

1 teaspoon of vanilla extract

1/4 teaspoon of sea salt

1teaspoon of baking powder

1/2 teaspoon of baking soda


Directions

Pre-heat 375 degrees


In a large bowl, add flour, sugar, sea salt, baking powder and baking soda and mix.


Juice beet and grapes


Combine fresh juice, lemon zest, vanilla extract & vegan butter and dry ingredients. Mix until smooth. Use blender if necessary. Pour mixture into crust.


Bake for 45 minutes. Let cheesecake decompress for 10 minutes on counter and then place in refrigerator for two hours or until cool and firm.



​​​​​​​​Original (Junior's) Cheesecake 

easy, VEGAN & under $5


Pre-heat over 350 degrees


Crust

1 cup rolled oats

1 cup whole wheat flour

1/4 cup raw sugar 

1/4 cup coconut oil 


Filling

1 block of (soft tofu) ($2.00)

1 cup of cashews ($1.25)

1 & 1/2 banana

1 tbsp vanilla 

1/2 cup raw sugar 

1/2 cup cane syrup


Crust Directions

Combine all ingredients

Add to pan, distribute evenly


Refrigerate for 10 minutes


Filling Directions

Soak cashews over night

Mix ingredients in food 

processor

Let sit for 10 minutes

Pour ingredients onto crust 


Place in oven for 85 minutes


​Let cheesecake decompress for 10 minutes on counter and then place in refrigerator for two hours or until cool and firm.

Red Potatoes & Lentil Stew
easy, VEGAN & under $5

6-8 small/medium-sized potatoes (cut)
1 cup of lentils
1 large onion (diced)
1 quart of water
1 teaspoon of parsley flakes
2 teaspoons of dill flakes
1 & 1/2 teaspoons of sea salt
1 teaspoon of garlic powder
1 teaspoon of onion powder

Directions
Boil both potatoes and lentils 

Mix in all ingredients

Cover and simmer on low-medium for 20-30 minutes or until potatoes are tender

Butternut Squash Pie

easy, VEGAN & under $5


Pre-heat over 375 degrees


Crust

2 cups rolled oats

1/4 cup raw sugar 

1/4 cup maple syrup

1/8 cup melted vegan butter 


Filling

1/2 butternut squash ($1.00)

2 bananas

1 tbsp vanilla

1/3 cup of coconut milk

1/4 tsp nutmeg

1/4 tsp cloves 

1/2 cup raw sugar 

1/2 cup coconut sugar

1/4 cup of melted vegan butter


Crust Directions

​Combine all ingredients except maple syrup
​Add to pan, distribute evenly
Pour maple syrup over top 


​Refrigerate for 10 minutes


Filling Directions

Mix ingredients in food 

processor

Pour ingredients onto crust 


Place in oven for 60 minutes




Strawberry and Banana

Nice Cream

Freeze 3 bananas and 6 strawberries for 20 minutes

​Mix ingredients in food processor

Spicy Green Hummus


14-16oz of beans (rinse beans off from a can)

1/2 bunch of cilantro

1/4 of lemon

1 clove of garlic

1/2 teaspoon of sea salt

1/4 of chili powder

1/4 of black pepper

1/4 of oregano

1/4 of onion powder

2 tablespoons of warm water


Directions:

Blend all in food processor for 1 minute.



Omowale Adewale

Author - FIGHTER - ACTIVIST - EDUCATOR 

​​​Wale Tips: Find ripe bananas or those going bad on sale. Use them for smoothies, pancakes, baked goods or banana milk! ;)

Banana & Blueberry  
Whole Wheat Pancakes

easy, VEGAN & under $5

1 cup rolled oats
1/2 cup whole wheat flour
1 & 1/2 banana (mashed)

1/2 cup of blueberries (whole)
1 cup almond milk


Directions
Heat frying pan on medium
Add 2 tablespoons of vegan butter to pan
Add melted vegan butter to bowl 

Mix all ingredients to create batter


Add pancake batter to pan

Flip pancake with spatula in 3-5 min. or when bottom is firm, use spatula to check

For more recipes, pick up 

"An Introduction to Veganism &

Agricultural Globalism"

Wale Tips: Buy rolled oats bulk or purchase $3.00 40+ounce bags at your local supermarket. Lasts really long! ;)