Amy's Happy Tummy

If you’re looking for a dairy-free dessert that doesn’t sacrifice flavor or texture, this vegan cheesecake is a great one to have on hand. It’s creamy, lightly sweet, and made with easy ingredients that come together into a dessert everyone will enjoy! You can top it with any of your favorite fresh fruit or fruit sauces. Ingredients: 9-in graham cracker crust 8 oz vegan cream cheese (softened)  1 cup firm or silken tofu (drained well)  1/4 cup honey (or maple syrup)  1/4 cup apple juice concentrate 2-3 tbsp lemon juice 1-2 tsp vanilla extract 2 tbsp cornstarch Pinch of salt Instructions: In a blender or food processor, combine vegan cream cheese, tofu, honey, apple juice concentrate, lemon juice, vanilla, cornstarch, and salt. Blend until completely smooth and creamy (no lumps). Pour filling over the cooled crust. Smooth the top. Bake at 325°F (160°c) for 40-50 minutes. Center should be slightly jiggly but set around edges. Let cool at room temperature, then refrigerate a...

Just a few simple ingredients will create one of the most beloved biscuits from Australia and New Zealand, and we love them! ANZAC biscuits are known for their rich golden syrup flavor, satisfying texture, and meaningful history as they are traditionally associated with World War I and Anzac Day in Australia and New Zealand. Ingredients: 1 cup rolled oats 1 cup all-purpose flour 1 cup shredded or desiccated coconut 3/4 cup granulated sugar 1/2 cup butter 2 tbsp golden syrup (can substitute with honey) 1/2 tsp baking soda 2 tbsp hot water Instructions: Preheat your oven to 325°F (160°C) and line a baking tray with parchment paper. In a large bowl, mix together: oats, flour, coconut, sugar.  In a small saucepan over low heat, melt the butter with the golden syrup until smooth. In a small bowl, dissolve the baking soda in the hot water. Add this mixture to the melted butter mixture (it will foam up a little—that’s normal). Pour the wet ingredients into the dry ingredients and stir unt...

Mediterranean lentils stacks are so nutritious and so flavorful! Your tummy will be happy and your body will be fully fueled for the responsibilities of the day. Ingredients: Layer the following ingredients: Brown or white rice, cooked according to package instructions Lentils, seasoned with salt, cooked according to package instructions Lettuce Tomato Cucumber Pepper Hummus Drizzed extra virgin olive oil Oregano, sprinkled Vegan feta cheese

I love savory breakfasts, and this recipe makes my taste buds dance. It's warm, it's satisfying, it's comforting, and it's incredibly tasty! I look forward to this meal every single time. Ingredients: 1 recipe scrambled tofu 1 recipe oven potatoes Rice (made anyway you like) 8-10 corn tortillas Instructions: Tortillas - You really can prepare these the way that you prefer them. I like to fry them with either cooking spray or a little bit of margarine so that they're toasty brown on each side. Once everything is prepared, layer rice, potatoes, and scrambled tofu on a tortilla, fold the sides up, and eat like a taco.

There’s something so comforting and amazing about a pan of golden, crispy, oven-roasted potatoes fresh out of the oven. These roasted potatoes come out perfectly crisp on the outside, tender on the inside, and full of flavor in every bite. Ingredients: Oven Roasted Potatoes  4 medium potatoes (Yukon gold, red or russet work great) 2–3 tablespoons olive oil 1–1½ teaspoons seasoned salt (adjust to taste) Instructions: Instructions: Preheat oven to 425°F. Prep the potatoes by scrubbing well. Cut into bite-sized chunks (about 1/2 inch cubed). Try to keep them similar in size so they cook evenly. Place potatoes in a large bowl. Drizzle with olive oil and toss to coat evenly. Sprinkle with seasoned salt and toss again. Spread potatoes in a single layer on a baking sheet. Make sure they aren’t crowded—this helps them get crispy instead of soft. Bake for 25—30 minutes. Flip halfway through for even browning. Potatoes are done when they’re golden brown and crispy on the outside, tender on t...

Tofu is one ingredient I always like to have on hand! It's very versatile and extremely nutritious. It's a satisfying food that takes on different flavors and a variety of textures. This simple, yet oh-so-yummy, scrambled tofu recipe is one of my favorite ways to eat it. Ingredients: 1 tbsp oil 1 small onion, diced small (optional) 1 can (4oz) mushroom pieces (optional) 1 package (16 oz) water-packed tofu, firm or extra firm, drained 1 1/2 to 2 tbsp “chicken style seasoning” Instructions: Drain excess water from tofu. Heat oil in a large skillet over medium heat. Add onions and mushroom and saute for 2 minutes. Crumble tofu into pan with your fingers or use a spatula to break it up in the pan. Cook until tofu is browned and slightly dry, stirring occasionally. This could be from 10-20 minutes, depending on desired texture. The longer the tofu cooks, the firmer the tofu will be. Add “chicken-style seasoning” after about 5 minutes after you add the tofu. Optional: can add other v...