turkey and pie, oh my! and a little thanksgiving inspriation

(images courtesy of: CountryLiving.com & Marthastewart.com)

I am about to embark on my trip to Palm Springs to celebrate this holiday. I am already thankful for SO much. My boyfriend got a part in a tv show, my sister is feeling way better from her sniffles and I get to see my favorite 9 year old in the world, little miss sophia. Oh how I can't wait to begin the cooking and decorating festivities. When you dress your home for the Holidays this year, think back to your favorite childhood memories and be thankful for them. Dress your home to your delight and incorporate your favorite colors and aromas. I know I can't wait to, its the preparation process that delights me the most. Have a wonderful Thanksgiving!


happy thanksgiving!

Last night was my first sighting of the holiday. I was driving around the beautiful neighborhoods of Hollywood and saw a huge christmas light display on a gorgeous home. I went home immidiately and played some christmas music. It gave me the chills. I love all of the smells of this time of year, the fall just makes me so happy. It's truly the beginning of the holiday season. Even the Starbucks has the pumpkin lattes on special. 
I am spending this holiday week in Palm Springs, CA with clark's family. It will be my first holiday with the Koelch's. His mom, grandma and sister are so much fun and I cant wait to cook with the family. I will be bringing one of my favorite recipe's from the FAT FREE VEGAN blog. The double-layer pumpkin cheesecake is out of this world. Everytime I make it, its gone in 5.3 seconds. I am so excited to celebrate, my vegan way! 

Double-Layer Pumpkin Cheesecake
(printer-friendly version)

8 ounces Tofutti Better Than Cream Cheese (look for the non-hydrogenated version in the yellow container)
12 ounces light firm silken tofu (or extra-firm)
1/2 cup agave nectar (or sugar)
2 tablespoons cornstarch
1 1/2 tablespoons lemon juice
1/2 teaspoon vanilla

1/2 cup pumpkin puree (canned, not pumpkin pie mix)
2 teaspoons rum (optional)
3 tablespoons brown sugar or natural sugar
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon grated fresh nutmeg (please!)

1 pre-made 8-inch graham cracker crust (or oatmeal cookie crust)

Preheat the oven to 350F.

Put the first set of ingredients (toffuti through vanilla) in a food processor and puree until completely smooth. It should be silky smooth--not chalky or lumpy.

Remove a cup of this mixture from the processor and spread it in the bottom of the crust.

Add the next set of ingredients (pumpkin through nutmeg) to the ingredients remaining in the food processor and process until well blended. Smooth it carefully over the white layer in the crust, heaping it slightly in the middle. Bake until the center is almost set, about 50-60 minutes. (Insert a toothpick. If it comes out liquidy and cold, give it more time, until the center is firm.) Remove from the oven and allow to cool. Refrigerate until completely chilled, at least 3 hours. Serve to delighted guests. (Don't tell them it's vegan, and they won't know!)

Serves 8. Per serving (not including the crust): 218 Calories (kcal); 7g Total Fat; (28% calories from fat); 4g Protein; 35g Carbohydrate; 0mg Cholesterol; 179mg Sodium.


happy birthday Rique!!!

Its my cousins birthday today! :)
I adore him. So i am going to go over to his beautiful hollywood hills home and bake cookies.
I know i haven't mentioned this before but at the present moment i have taken on a new lifestyle. MACROBIOTICS!
its all about living a healthy life in every way, through food and spirituality.
its amazing. i have only been eating this way for a week, but i tell you, i have NEVER felt better inside. and the amount of cooking i have done is insane. i love learning to make new things, especially the types of food that nobody else i know seems to make. i mean, who makes miso soup and brown rice morning cereal. yumm!
so today i have decided to bake my first macrobiotic dessert, OATMEAL COOKIES!!!!

i am so excited!