Copycat Cheesecake Factory “Santa Fe” Cilantro-Lime Dressing | Oil-Free, Gluten-Free

During my pre-vegan days this was most fave salad dressing and bread dipping sauce bar none!

In my humble opinion if you’re not using fresh ingredients it’s probably not worth making. Just sayin’ 😉


• 3 large garlic gloves, peeled

• 1” piece fresh ginger, peeled and roughly chopped

• 2 bunches cilantro, rinsed, drained and most of the stalk ends trimmed

• 1/2 cup fresh lime juice

• 2 tsp wine vinegar

• 1/4 tsp ground cumin

• 3/4 tsp salt

• 1/4 tsp freshly ground pepper

• 1 tbsp date syrup

• 1/2 cup nutritional yeast

• 1/2 cup natural peanut butter OR 3/4 cup peanut flour

• 1 ripe haas avocado, peeled and seeded

• 3/4 cup water (+ 1/4 cup if using peanut flour


1. Add all ingredients — EXCEPT CILANTRO — to high powered blender and process until smooth

2. Add cilantro and pulse until blended to your liking. The Cheesecake Factory makes their dressings from scratch daily, and as such the consistency varies from day to day and location to location. The dressing shown was processed a bit more than I prefer. Make yours how you like it best.


Copycat Starbucks Mocha Frappe

Copycat Starbucks Mocha Frappe

Makes 1 10-oz serving


• Non-dairy milk (see method for unmeasured amount); OR 1 tbsp raw cashews + water

• 5-6 pitted deglet nor dates

• 1 tbsp raw cacao powder

• 1 tbsp MarieBelle copycat hot chocolate mix (•-veganized-copycat/)

• 1 tsp dry instant coffee OR 1 espresso shot, cooled

• 1/8 tsp xanthan gum

• About 5 ice cubes

• Scant handful (about 1 tbsp) vegan mini chocolate chips – optional


1. Add ice and dates to high-powered blender, then add non-dairy milk to the 1 cup measure mark on your blender jar. If using cashews instead of milk add the cashews + water to the 1 cup measure mark

2. Add remaining ingredients EXCEPT mini chocolate chips and process on high until smooth and thick

3. To create a more authentic copycat frappe add chocolate chips and pulse to combine, leaving bits of chocolate intact


Double Chocolate Frosted Mug Cake | Gluten-Free • Low-Fat • Vegan

Start with the frosting…

Oil-Free Vegan Chocolate Frosting


• 1/2 cup powdered almond butter

• 1/4 cup cacao powder

• 5 tablespoons non-dairy milk

• 3 tablespoon pure maple syrup, more to attain desired level of sweetness

• Water, 1 tbsp at a time to reach desired consistency


1. Add dry ingredients to a small bowl, gently whisk until combined.

2. Add wet ingredients and whisk, adding water 1 tbsp at a time until completely smooth and desired consistency is reached

Important Note

Frosting will continue to thicken as it sits, so make it several minutes before it will be served, adding water a little at a time and whisking with each addition as needed

Then make the cake…

Chocolate Mug Cake


• 3 tbsp oat flour – see note

• 1-2 tbsp coconut sugar, depending on sweetness level desired

• 1 tbsp cacao powder

• 1 tbsp unsweetened applesauce

• 1/4 tsp baking soda

• 3 tbsp non-dairy milk

• Optional: up to 1 tbsp vegan chocolate chips (I use Enjoy Life brand)


1. Add dry ingredients to a mug and mix with small whisk or fork to combine

2. Add wet ingredients and whisk until well mixed

3. Drop chocolate chips on top

4. Microwave for 1 min 20 seconds; remove mug from, gently loosen sides with small silicone spatula, turn out onto fish

5. Top with your fave non-dairy ice cream or frosting


• Store bought oat flour or oats ground in your blender or food processor

• Cake will continue to cook slightly after removal from microwave so be careful not to over cook

One-Pot Rigatoni

One-Pot Rigatoni


⁃ 1 medium or large eggplant, roasted whole (may be cooked in advance and refrigerated for later use)

⁃ 1 quart oil-free red sauce such as marinara, pomodoro or bolognese

⁃ 1 lb uncooked rigatoni

⁃ 1 cup water

⁃ 1/2 cup dry red wine

⁃ 1/4 tsp Red pepper flakes

⁃ Vegan parmesan — optional — for garnish


1. Remove skin from the cooked eggplant; add eggplant and red sauce to a 4 or 5 quart sauce pan. Stir in the uncooked rigatoni, add the water, wine and red pepper flakes and stir again

2. Cook covered over medium heat, stirring occasionally, until pasta is done to your liking

3. Plate, garnish and serve immediately

BUBBA’S FAJITAS • VEGANIZED • Veg-only version. There’s a Jackfruit version, ntoo.

Serves four regular people or two hungry vegans



• 1 garlic clove, peeled and minced

• 2 tsp cumin

• 4 fresh culantro leaves, thinly sliced (or sub a handful of fresh cilantro)

• 1/3 cup black vinegar (or sub vegan Worcestershire)

• 1/4 cup soy sauce

• 1 teaspoon Liquid Smoke


• 2 large onions, peeled and sliced

• 4 large bell peppers, seeded and sliced

• One Portobello mushroom cap, sliced

• Juice from 1 lime

For serving

• Warm flour tortillas

• Plant-based sour cream (see note)


1. Place veg in airtight container; Combine marinade ingredients, pour over veg & toss to coat. Seal container & refrigerate overnight or up to two days

2. Drain and RESERVE marinade

3. Heat a wok or large sauté pan on medium-high heat until very hot. Add marinade and simmer until reduced & thickened. Add veg, cook, tossing occasionally, until tender-crisp or done to your liking. Longer marinate time = shorter cook time

4. For the sour cream shown, I thinned 1/2 pkg Kite Hill almond cream cheese with water, then added juice of 1/2 fresh lemon

Chinese Broccoli & Rice

Chinese Broccoli & Brown Jasmine Rice Medley


• 1 bunch Chinese broccoli, divided

• 1 lb organic carrots

• 8 oz mushrooms

• 1 large garlic clove

• 1 red chili pepper – optional

• ¼ cup rice (I used brown Jasmine)

• ¼ cup peanut sauce


1. Prepare veg:

• Wash Chinese broccoli, separate leaves from stalks, thinly slice stalks and set aside; roughly chop leaves and set aside

• Peel and slice carrots

• Halve or thickly slice mushrooms

• Mash garlic with side of knife, then slice

1. Combine rice, broccoli leaves and ½ cup water to pot or pressure cooker and cook per package directions; set aside

2. To a 3 quart saucepan or pressure cooker, add broccoli stems, carrots, mushrooms, garlic, red chili pepper + ¼ – ½ cup water; cover and steam until tender crisp or done to your liking. If using Instant Pot, set timer to 1 minute. After cooking, release pressure immediately to avoid over-cooked veg

3. Add cooked rice to cooked veg; add peanut sauce and toss gently to coat

Recipe notes

• Why Chinese broccoli? Only because I enjoy trying random items from the local Asian market for variety. I suspect regular broccoli will work equally as well, although it will likely cook faster

• Peanut sauce: use your fave or whip one up on the fly. Typical ingredients include natural peanut butter, liquid aminos, real mirin (no sugar added), ground ginger powder, onion powder, garlic powder