Food Friday: Vegan Strawberry Chocolate Cheesecake

By Megan Vick


This week’s Food Friday comes from Carlota Cassou over at One Green Planet. This Strawberry Chocolate Cheesecake is vegan and gluten-free and so, so, so yummy.



  • 1/2 cup walnuts
  • 1/4 cup almonds
  • 1/4 cup buckwheat flour
  • 1/4 cup raw cacao powder
  • 1/4 cup shredded unsweetened coconut
  • 4 medjool dates
  • 1 teaspoon vanilla extract


  • 2 cups cashews
  • 1/2 cup almond milk
  • 1 cup coconut milk
  • Juice of 1 lemon
  • 2 medjool dates
  • 4 tablespoons coconut oil



  • 5 tablespoons coconut oil
  • 5 tablespoons cacao powder
  • 4 tablespoons agave syrup


  1. Blend all the ingredients for the crust. Press the crust torte pan with a removable side.
  2. Then slice the strawberries the long way and press the large pieces against the inside of
  3. the torte pan. Use the smaller heels in the garnish.
  4. Blend the ingredients for the cheesecake filling and pour in then spread.
  5. Freeze for 2 hours until cake firms up.
  6. Pour on and spread the top chocolate layer mix. Refrigerate or freeze again until firm.
  7. Arrange fruit garnish and serve.




ermagherd cherscake


Food Friday: Vegan Oreo Cookie Dough Sandwiches

By Megan Vick


Today’s Food Friday comes from the lovely Erica at Erica’s Sweet Tooth. Her Vegan Cookie Dough Oreos are out of this world, vegan, and effing delicious. How could you go wrong by combining the wonderful delights of Oreo cookies with a cookie dough filling – and knowing it’s vegan! This is a great treat to bake with the kids or while you’re having a night in with friends (and pampering yourself with some vegan skin care).


Thanks again to Erica for this awesome recipe!


Vegan Oreo Cookie Dough Sandwich Cookies

yield: 20 sandwich cookies

Cookie Ingredients:

  • 1 cup vegan butter
  • 1 cup powdered sugar
  • 1 cup cocoa powder
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1-1/4 cup flour

Cookie Dough Filling Ingredients:

  • 2-1/2 cups all purpose flour
  • 1 tsp salt
  • 1 cup vegan butter, at room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup tbsp brown sugar, packed
  • 1 tsp vanilla
  • 1/3 cup soy or almond milk
  • 1 cup vegan chocolate chips

Cookie Directions:

  1. Preheat oven to 350 degrees and line a cookie sheet with parchment paper or a silcone baking mat.
  2. In the bowl of an electric mixer, beat together the vegan butter and powdered sugar until light and fluffy, about 2-3 minutes. Add the cocoa powder, salt, and vanilla and continue to beat.
  3. With the mixer on low, slowly add the flour and beat until just combined. Scrape down the sides of the bowl as necessary.
  4. Transfer the dough onto a piece of parchment or wax paper and knead it a few times to bring completely together (the dough will start out crumbly). Once dough is soft, top with another piece of parchment paper and roll out 1/8-1/4″ thick.
  5. Use a 2” cookie cutter to cut out approximately 40 rounds. Place cookies on prepared cookie sheets about 1″ apart. Knead excess dough back together and roll out once more, working to cut out as many cookies as possible. Before baking, place cookie sheet in the freezer for about 15 minutes.
  6. Remove chilled cookies and bake for 10-12 minutes. Allow cookies to chill for 5 minutes on the pan, then transfer to a wire rack to cool completely.

Cookie Dough Filling Directions:

  1. In a medium bowl, whisk together the flour and salt, set aside.
  2. In the bowl of an electric mixer, beat together the vegan butter and sugars for 2-3 minutes, until light and fluffy.
  3. Add vanilla and soy/almond milk and beat for another few minutes until well incorporated.
  4. With a rubber spatula, fold in the chopped chocolate until evenly distributed.


When cookies are cooled and cookie dough filling is ready, plop some dough between two cookies and Voila! Vegan Oreo Cookie Dough Sandwiches.


Enjoy & Namaste.

Terrific Tuesday: Long Time, No Blog

By Megan Vick


Well, it’s been a minute since we last blogged. It’s shocking how life just happens and before you know it, it’s been 2 weeks! My sincerest apologies.


Over the last two weeks, here are few of our favorite things that have happened:

  • We signed up for emails! There are so many awesome vegan recipes (or veganizable) recipes using various veggies as noodles. Check it out!
  • The International Courts ruled in Australia’s favor regarding illegal whaling in the southern oceans. We’re big fans of Sea Shepherd, so this is a win for everyone – especially the majestic whales.
  • GMOs are becoming a popular topic for discussion for non-activists, politicians, and regular every-day folk. The more people talk & learn, the faster we can come to a resolution on labeling.
  • Veganism is consistently gaining acceptance and (dare I say it) popularity. Soon, there may be such a thing as mainstream vegan options across the country!
  • Captain America: The Winter Soldier premiered to record numbers. The prevailing opinion at Shorganics is that it’s the best Marvel Avengers movie yet. We can hardly contain our excitement for Guardians of the Galaxy – due in August.
  • Game of Thrones premiered on Sunday, April 6. Although the episode wasn’t “The Rains of Castamere” (aka “The Red Wedding”), it certainly didn’t leave you feeling serene about the future.


With all of these wonderful things, plus the lovely spring weather which has finally arrived, 2014 is shaping up to be a banner year. Plus, we’ve been hard at work putting the finishing touches on our new line of Sugar Body Scrubs. Yummy!