Chocolate Cheesecake

Ingredients:
16 oz Vanilla low fat yogurt
30 oz Part-skim ricotta cheese
1/2 c Chocolate wafer crumbs (about 10 wafers)
2 Egg whites
3/4 c Sugar
1/2 c Cocoa powder
2 tb Flour
2 ts Vanilla
Non dairy whipped topping
Strawberry halves

Procedures:
Line two colanders with paper towel. Place yogurt in one and ricotta cheese in the other. Place in refrigerator for 24 hours.

Preheat oven to 325 degrees F.

Sprinkle crumbs on bottom of a 9" springform pan.

In the bowl of a food processor - puree the ricotta cheese until very smooth (about 6-8 minutes, until cheese feels smooth when rubbed between your fingertips). Add drained yogurt, egg whites, sugar, cocoa, flour and vanilla. Puree for 3 minutes.

Spoon the cheese mixture over the crumbs.

Bake for 50 minutes or until edges are set. Turn off oven; open door slightly. Leave cheese cake in oven for 1 hour or overnight until cold. Garnish.

Makes 16 servings.

Source: Cheesecake Lovers Cookbook

Mushroom Soup

Ingredients:
2 oz. mushrooms cut up small
1/2 small onion chopped fine
1/2 pint water
1 teaspoon of fine wheatmeal
pepper and salt, to taste
1/2 oz. of butter
a little milk

Procedures:
Stew the mushrooms and onions together in the butter until well cooked.

Add 1/2 pint of water, and cook the vegetables for 10 minutes.

Add seasoning. Mix the wheatmeal and milk together in a small bowl, then stir into the soup.

Let the soup thicken and boil up, and serve with snippets of toast.

Serves 1-2 person.

Source: Great Tasting Soup Recipes cookbook

Banana Cream Pie

Crust:
1/2 cup soaked almonds
1/2 cup soaked cashews
1/3 cup grounded flaxseeds
3/4 cup soaked dates
Pinch of salt and cinnamon

Filling:
1/2 cup coconut oil
3/4 cup water
6 bananas
2.5 cups coconut meat
4 Tsp raw honey
1/2 tsp Nutmeg, 1/2 tsp turmeric, 1/2 tsp mesquite
4 tsp of organic vanilla extract
4 tbsp of agar agar flakes
1/2 Lemon
Pinch of salt

Procedures:
Make the crust: soak the dates, almonds and cashews overnight. Put everything in the food processor, including a pinch of salt and cinnamon to your liking. Process until it makes a paste. Take a cake mold and pour the paste into it, press with your fist or the palm of your hand so the crust is firm and even at the bottom of the mold.

In a glass, Soak the agar agar flakes for a couple of hours.

In a high speed blender, put 1/2 cup coconut oil, 3/4 cup water, 4 bananas, 2.5 cups coconut meat, 4 Ts raw honey, 1/2 ts Nutmeg, 1/2 ts turmeric, 1/2 ts mesquite, 4 ts vanilla and add a pinch of salt. Blend! Taste and add 3 Ts of freshly squeezed lemon juice. Add 4 tbsp of Agar agar (with the water). Blend some more.

Put in the freezer for 3 to 4 hours and then refrigerate. Decorate with some banana coins (from the 2 bananas left).

Makes: 1 pie

Source: Raw Food Gourmet Recipes For Busy People cookbook