Soyrizo Pasta Bake…

I know, it’s been a while…But this was worth the wait, I promise! This recipe is founded on a dish my Mum used to make, which was a family staple in the house – Sausage Pasta Bake. She would use English Pork Sausages and crumble them into a Tomato sauce, baked with Macaroni and covered with melted Cheese. It was absolutely delicious and I’ve dreamt of it many times since I’ve become Vegan…and now I’ve finally attempted to make my own version & it came out really well! I’ve spent the last few months in LA (Vegan capital of the world!), and have therefore been taking advantage of the abundance of faux meat & dairy products. The Soy Chorizo I used in this recipe is one of my favourite finds, but you could easily use any other Vegan Sausage and just crumble it – the only difference is that this one adds a nice spice to the dish. This bake can be whipped up in about 30 minutes flat, but comes out tasting & looking like you’ve spent a good couple of hours slaving away in the kitchen…

 

Ingredients:

1 large clove of Garlic, minced

1/2 small Red Onion, diced

1 cup Mushrooms, chopped

1/2 medium Red Pepper, diced

splash of Red Wine

1 cup crumbled Soy Chorizo, or other Veg Sausage/Mince (I use Trader Joes)

handful of chopped Black Olives

tin of Fire Roasted Tomatoes (optional: with green Chillies)

dash of dried Basil & Oregano

bag of Fusilli or Macaroni Pasta (I use Brown Rice Pasta)

1 cup of grated Vegan Cheddar Cheese of choice (I used Daiya)

 

Method:

- Boil a pot of water for the Pasta, and cook until al dente and rinse. Preheat oven to 430F.

- Heat Oil in a medium sized saucepan and sauté Onions until browned. Add Mushrooms, Garlic and Red Peppers and continue to sauté, adding a dash of Red Wine. Add minced Chorizo, Olives and Herbs and cook a few minutes more. Then add the tinned Tomatoes, with a little water if needed, and allow to simmer for a few minutes.

- Add bolognaise sauce to cooked Pasta, mix in a handful of the grated Cheese, then pour into a square baking dish. Sprinkle the top with the remaining Cheese to cover the whole dish, and place in the oven for about 10-15 mins. or until Cheese has melted.

*Serve with a Spinach Salad and dig in…

Mum’s Christmas Cake…

 

Every Christmas Eve, my Mum would bring out her special Christmas Cake for Dessert. She would usually make it at least a month, if not two, before the special day, and then keep it in a cool room, visiting it every few weeks to douse it in Brandy. Actually, she would make up to half a dozen of these cakes over the season, as friends and family placed their orders with her every year. Making it a few months in advance allows the many flavours to develop and the Brandy to soak into the Cake, making it rich & moist. It’s funny, as a child I never really liked this cake (I think it was the Citrus peel my Mum used to put in it, so I’ve left that out and replaced it with Zest instead), but as I get older I crave this every year, and no Christmas would be complete without it. Since my Mum passed away I’ve been keeping up the tradition, but with a veganized version! Here is my adaptation of her wonderful cake – I hope you get to share it with your family this Christmas. And make sure you cover it in Custard!

Ingredients:

1/2 cup Soy Butter/Margerine

1/2 cup Glace Cherries

1/4 cup chopped Dates

3 cups mixed Dried Fruit (ie: Raisins, Sultanas, Cranberries, Currants, Apricots)

1 cup Brown Sugar

1 cup Water

1 tsp. Baking Soda

2 Tblsp. Brandy

equivalent of 2 Eggs (I used Ener-G egg replacer 3 tsp. powder + 4 Tblsp. water)

2 cups Flour (I use half Unbleached White, half Whole Wheat Pastry)

1/2 tsp. Salt

1 tsp. Cocoa Powder

2 tsp. Baking Powder

1/2 tsp. each of Cinnamon, All Spice and Cloves (I also added 1/4 tsp. ground Ginger)

1/2 tsp. Lemon Zest (optional)

1/2 tsp. Orange Zest (optional)

For decorating the top: 1/2 cup Glace Cherries, washed & halved

                                                 1/2 cup of Pecan Nuts

Method:

-  Preheat oven to 140C. Line & grease 20cm round cake tin.

- Place Butter, Fruit, Sugar, Water, Baking Soda & 1 Tblsp. Brandy in a saucepan and bring to the boil. Allow to boil around 5 mins. Remove from heat, and add Egg Replacer.

- Sift dry ingredients into a large bowl, and add fruit mixture folding in gently until blended.

- Pour into prepared tin and, working quickly, decorate the top of cake as desired with Pecan Nuts and Glace Cherries. 

- Bake at 140C for 45 mins., then lower heat to 120C and bake another 30-45 mins. or until a scewer inserted in middle comes out clean. (You may have to cover with foil if the top is burning too quickly)

- Once removed, pour remaining 1 Tblsp. Brandy over cake while still hot. Allow to cool in tin, then wrap cake in cling film, place back in tin with a lid and keep in a cool dark place. Every 2 weeks, open cling film and pour 2 -4 Tblsp. Brandy over the top of the cake, covering it again right away to let the alcohol soak in.

The Master Cleanse…

The Master Cleanse is a program I like to follow once or twice a year – it’s definitely a personal thing, and not everyone agrees with the methods used. Since I first tried the Master Cleanse 2 years ago, I’ve had many friends asking me to share the details with them so I’ve decided to put them down here for anyone that may be curious. Created by Stanley Burroughs, it is basically a Juice Fast of a minimum of 10 days which is said to clear your kidneys & digestive system, eliminate toxins in the body, balance your PH and get rid of Parasites & stomach ulcers. It also obviously helps you lose unwanted weight, but often this can come back very fast if you go back to your old eating habits right away. You would think that after a few days of no food you would have no energy and feel awful, but actually on the Master Cleanse you end up having more energy most days! You might have a few days where you will get headaches and feel unwell, but this is usually in the beginning and is a sign that your body is releasing toxins. As I write this, I am on my 9th Day of the Cleanse, and I’m feeling great – this will be my 4th completed Master Cleanse. The reason I like to do this every now and then is to give my body a chance to give itself a spring clean – by not having to waste energy on digesting food, energy is freed up in your body to use on other tasks, like eliminating stored toxins and purifying cells. There is a certain willpower needed, however, for 10 days of strict non-eating: you need to prepare yourself, and plan ahead so that it’s at a convenient time (not when you have a full social calendar, for instance). For 10 days you will need to dedicate time to yourself by doing light exercise, tackling tasks in the house that you’ve been avoiding (cleaning out cupboards, organizing wardrobes, etc.), reading, going for massages & facials, and enjoying activities with friends & family that don’t involve eating or drinking (this can be hard! Movies are a good choice, as well as hiking or going to the beach). I also find that I benefit from doing Yoga and Meditation when I’m cleansing – anything to help de-stress my body and get rid of toxins faster. I like to do the cleanse over a week that I’m busy with work, as I can just make a large bottle of the Lemonade to take with me and I’m distracted all day. I wouldn’t recommend starting the Cleanse on a workday though – the first day you will need to be able to rush to a toilet at any given time, but eventually you will get into a routine and from Day 2 or 3 it will be easier to plan.

The Master Cleanse:

- The night before you start, have a cup of Senna tea (laxative) before you go to bed. This will be repeated every night while on the cleanse.

- On the first morning you need to have a Salt Water flush when you wake up. Salt Water Flush:  2 tsp. non-iodized Sea Salt, mixed with 1 Quart (1 Litre) of warm water. Take your time and drink this over a period of 10 mins. or so, it’s not easy but just imagine you are drinking soup. This will take roughly an hour to go through your whole system, and then you will be urgently running to the toilet. It is painless, but difficult to control. It is recommended to do this every morning while you are on the cleanse, however, you may have another Senna tea in the morning instead, as long as you do the Salt Water Flush atleast 3-4 times during the 10 days. Personally, I find the Senna tea gives me terrible cramps, but it takes about 6-8 hours to work so you can plan it into your day easier…Sometimes I have the Salt water flush in the evening instead, if I’m short on time in the morning.

- The rest of the day you will be drinking 6 – 12 Lemonades, depending on how hungry you get or how much energy you need. The recipe for the Lemonade is as follows:

2 Tblsp. Lemon or Lime juice

2 Tblsp. Maple Syrup (Grade B)

pinch of Cayenne Pepper

8 oz. cold or warm Water (spring or purified is best)

If you can get hold of fresh Sugar Cane Juice (easier to find in Asia), then this can replace the Maple Syrup & Water – this is the first time I’ve tried the alternative combo and I definitely like it better than the Maple Syrup. I also find that I had a lot more energy and I didn’t loose as much weight as fast. If you find the Maple Syrup too sweet you can reduce it by 1 Tblsp., just remember to drink more lemonades as you will be cutting out calories that your body needs for energy.

The formula is very specific:

The Lemon Juice neutralizes acids in the body, oxygenates tissues and blood, and is loosening & cleansing.

The Cayenne Pepper is also alkalizing, helps to break up & loosen mucus and waste, builds blood, and increases body temperature.

The Maple Syrup is a balanced sugar and contains many minerals and vitamins. Your body will need it for energy so that you are not starving it.

The Laxative Tea and Salt Water Flush help to flush out the toxins and waste that are being freed up in the colon.

- Caffeine-free Herbal Teas (like Mint tea) can be had on occasion for a change of flavour.

- After the Cleanse, Day 11 & Day 12: You need to break the Cleanse slowly by consuming fresh Orange Juice, and eating Orange segments, if hungry. This will help prepare your stomach for digestion again. If you cannot tolerate Oranges, then Papaya or Pineapple in small amounts are also allowed. Take it easy and chew everything well. Day 13 I usually have fruit and a raw Salad, and then slowly incorporate cooked Vegetables and Grains in the days to follow. Eat slowly and carefully, and listen to your body.

Go ahead & give your body a chance to revive!

Good Luck

Papaya Rings w/Salsa & Guacamole…

A lot of the dishes I make are often inspired by something I’ve seen or eaten before at a restaurant, and this is especially true for raw dishes as I’m still quite an amateur when it comes to ‘uncooking’. I first tried this creation in the Living Food Cafe in Phuket, and only because it was recommended to us by another customer – I was quite skeptical of the sound of it. I may have mentioned before that I was never a big fan of mixing fruits with vegetables, but honestly the mix of Papaya with the savoury flavours work wonderfully! Add chopped Mango to your salsa and you’ll be in raw heaven…Trust me, this combo is delicious  & satisfying, and makes a great starter or even a light dinner. Don’t use Papaya that is too ripe, as it won’t keep its shape!

Ingredients: (serves 2)

1 large Papaya, ripe but firm

Alex’s Mango Salsa (omitting Cucumber, adding 1/2 tsp. minced Garlic)

Guacamole (recipe from The 30-Minute Vegan: Over 175 Quick, Delicious, and Healthy Recipes for Everyday Cooking):

2 ripe Avocados, peeled & seeded

2 Tblsp. chopped Red Onion

sqeeze of fresh Lime juice

1 small Garlic clove, minced

1 tsp. fresh Red or Green Chile, minced (optional, depending on how spicy you want it)

dash of Chile powder or Cayenne Pepper

Salt and Pepper

for garnish: Spring Onion (optional)

 

Method:

- Peel Papaya and cut off top and tail. Cut into thick, even sized rings and carefully scoop out seeds from the centre of the rings. Place on plate.

- Mix ingredients for Salsa in a bowl and set aside.

- For the Guacamole, place all the ingredients together in a bowl and mix well, mashing the Avocado until a few chunks remain. Taste, and adjust seasonings.

- Scoop a large spoonful of Guacamole onto each Papaya ring, followed by a spoonful of Salsa. Decorate with Spring Onion if desired.

*Eat with a knife & fork, and enjoy!

Raw Zucchini ‘Pasta’ w/Basil Pesto & Tomatoes…

On a recent quest to detoxify my body, and lacking the willpower for another 7 day liquid cleanse, I decided to stick to a Raw menu for a few weeks. This dish is just one of the many delicious & satisfying meals I have been feasting on, which I decided to recreate after having it at one of my favourite Veggie haunts. To be honest, the idea of eating Zucchini uncooked has never really appealed to me - along with Broccoli, Cauliflower and Mushrooms…And so, despite the hype around Zucchini ‘Pasta’, I hadn’t even considered trying it – until it was the only raw choice on the menu one night, and now I’m so glad I did! Julienning the Zucchini into long, thin strips creates mock noodles with just the right texture, and they’re packed with fibre & water unlike heavy, starchy pasta. But it’s the zesty Basil Pesto and juicy Cherry Tomatoes that make this dish so heavenly – nothing can beat homemade Pesto! I like mine with lots of garlic, so if you’re not a big fan then adjust accordingly. These noodles are topped with Gomasio (a mixture of Sesame Seeds & Salt) for some crunch, but you can just as easily replace it with finely chopped Almonds or Sunflower Seeds…You’ll be surprised by how filling this dish actually is!

Ingredients: (2 servings)

2 medium sized Zucchini

handful of Cherry Tomatoes, halved

1 Tblsp. Sundried Tomatoes, chopped

Gomasio to sprinkle on top (or finely chopped Almonds/Sunflower Seeds)

For the Basil Pesto: (from The 30-Minute Vegan: Over 175 Quick, Delicious, and Healthy Recipes for Everyday Cooking) – makes 1 cup

1 1/2 cups fresh Basil leaves, packed

1/4 cup plus 2 Tblsp. Pine Nuts

1/2 cup plus 2 Tblsp. Olive Oil

2 Tblsp. freshly squeezed Lemon Juice

2-3 Garlic cloves (I used 3…)

1/2 tsp. Sea Salt

1 tsp. Nutritional Yeast (optional)

 

Method:

- After washing the Zucchini, cut the tops & tails off and, using a Mandoline, julienne into long, thin strips (make sure they are not too thick). Place in a large bowl, along with the Cherry Tomatoes and Sundried Tomatoes.

- Combine all the ingredients for the Pesto in a food processor or high-speed blender, and blend until mostly smooth.

- Mix Pesto with Zucchini Noodles (you may only need half the batch), and top with Gomasio.

*Enjoy, guilt-free!

 

Road trip Carrot Loaf…

It’s been a while since my last entry, but I’m slowly recovering from post-holiday blues…That doesn’t stop me from reminiscing though – which is exactly what this Carrot Cake is about! My mum’s friend and I had planned to make this to keep us going on our long car ride to Croatia (7 hours!), but it never lasted that long – we ended up having to bake a replacement at the last minute. Turns out my Dad has a strict ‘No eating in the car’ policy, so the Carrot Loaf came all the way to Croatia with us and ended up a blessing amongst the lack of veggie food…My family agreed that this was the best Carrot Cake they have ever had, and couldn’t believe it was made without Eggs or Butter. This recipe is based on one from Ricki Heller’s book: Sweet Freedom: Desserts You’ll Love without Wheat, Eggs, Dairy or Refined Sugar, which I absolutely LOVE as all the recipes are without refined sugar or wheat – my kind of Dessert book! The combination of Carrot, Cinnamon, Lemon & Coconut is heavenly, and the Lemon Glaze on top (suggested by my Dad’s girlfriend) adds just the right amount of tartness…

Ingredients:

1 1/2 cups finely grated Carrot, unpacked

1 Tblsp. ground Flax Seeds

1/4 cup Agave Syrup

1/4 cup Maple Syrup (or 1/2 cup of Syrup of choice)

3/4 cup Soy Milk

1/3 cup Canola Oil

1 tsp. Vanilla Extract

1/2 tsp. Apple Cider Vinegar

1 Tblsp. grated Lemon Zest, fresh

1 1/2 cups Whole Spelt Flour

2 tsp. Cinnamon

2 tsp. Baking Powder

1/2 tsp. Baking Soda

1/4 tsp. Salt

1/2 cup unsweetened shredded Coconut

 

Method:

- Preheat oven to 180C/350F, and spray a 8″ loaf pan or 9″ square pan.

- In a medium bowl, combine Carrots, Flax Seeds, Agave, Maple Syrup, Soy Milk, Oil, Vanilla, Vinegar and Lemon Zest. Set aside for atleast 2 minutes.

- In a large bowl, sift together Flour, Cinnamon, Baking Powder, Baking Soda and Salt. Add Coconut, and stir to combine.

- Pour the wet ingredients over the dry and stir just to combine. Pour the batter into the pan and smooth the top.

- Bake in preheated oven for 35- 45 minutes (the loaf pan takes longer than a square pan), or until a tester inserted in centre comes out clean.

- Allow to cool completely until removing from pan, and covering with Lemon Glaze.

For the Lemon Glaze:

1 cup sifted Icing Sugar

juice of 1 Lemon (add half first, then more if needed)

 

- Slowly add Lemon Juice to Icing Sugar until the right consistency is achieved. Pour over Carrot Loaf and allow to set.

*Warning: Will make a mess if eaten in the car…

PS: This would be delicious with the inclusion of Nuts, too!

Geli’s Apfelstrudel…

What do I look forward to the most when I come to Austria to visit my family? -Apfelstrudel! (And the fam, of course…!) More specifically, Geli’s Apfelstrudel! Ever since my dad’s girlfriend veganized her Apfelstrudel for me last year, I have been waiting in anticipation to return and indulge in it again. Seeing as I’m Austrian, I think it’s about time that I shared a traditional dish from my country of birth… In Austria we buy a ready-made pastry that is especially for the Strudel, but it can be used interchangeably with Phyllo – which is what I recommend for this recipe. When you prepare your pastry Geli suggests leaving it to sit for a few minutes after brushing it with oil, so that the Oil can soak in and make the pastry a bit more flexible. Just make sure you have it lying on a damp cloth to stop it from drying out. According to Geli, the trick to making a juicy Apfelstrudel is to grate the Apples instead of just slicing them – it works a charm! The measurements are all a bit rough as she eyeballs her ingredients, so be sure to add more or less, according to your taste.  So here it is – Geli’s delicious (and easy) Apfelstrudel!

Ingredients: (makes one medium-sized Strudel, about 5 servings)

2 sheets Phyllo (if using frozen you need to defrost in refrigerator over night)

Canola Oil to brush pastry

4 large (or 6-7 small) grated Braeburn Apples, or a mixture of Granny Smith & Gala [slightly sour Apples are better than too sweet]

juice of 1 Lemon (or less, depending on how sour/sweet your Apples are)

2 tsp. Cinnamon

1/4 cup Brown Sugar (again, you might need to add more or less, depending on the Apples)

2 Tblsp. Maple Syrup

generous amount of Amaretto, or Liqueur of your choice (about 1/4 cup)

Optional: handful of Raisins

Icing Sugar, to decorate at the end

 

Method:

- Preheat oven to 160C, and lightly grease or line a baking tray.

- Have two cloths ready: wet one of them with hot water, and wring it out so it isn’t dripping wet. Lay it on the counter, and cover with the other dry cloth. Remove one sheet of Phyllo and lay it over the top of the cloths, then thinly brush it with Oil covering the whole surface. Carefully lay the other layer of Phyllo over it, and allow the pastry to stand whilst preparing the filling.

- Place the grated Apples in a large bowl and add fresh Lemon Juice, Cinnamon, Sugar, Maple Syrup and Raisins. Pour the Amaretto over it, and mix well. Taste and adjust sweetner/Lemon Juice as needed.

- Spoon the Apple mixture over the bottom third of the Phyllo square, shaping it into more of a dome (don’t make it too flat or your roll will end up flat). Carefully lift the towel up from the bottom edge and use it to slowly roll the pastry over the filling, making sure not to touch the pastry, and also keeping it rolled tight over the filling. Do this all the way to the end until you have a tight roll that is nicely shaped. Tuck it in at both sides, and then using the cloth from underneath, slowly move it to the tray.

- Bake in the oven for 30-40 mins. until the top is browned and the Apples are cooked through. Once out the oven, allow to cool and dust with Icing Sugar.

*Traditionally served with Vanilla Custard, but Vanilla Ice Cream will do the trick…

 

No-Mince Spaghetti Bolognaise…

Spaghetti Bolognaise & Lasagne were my two most requested dinners when I was young – I’m sure my Mum must have gotten tired of making them! They were also the first dishes I learnt to make when I moved out of home, before that my specialty was melted Cheese on Toast…To this day I still love a good Bolognaise, except now I make it without the smelly Mince-meat (which used to make me gag when I was cooking it!). This recipe is pretty basic as I just used what I had around that night, but feel free to add some other veggies if you like – Eggplant, Courgettes or Carrots would go well too. You could also roast your veg first, rather than pan-fry, and then add them to the Tomato Sauce before blending, mmm…The ultimate comfort food – tastes just like Mum’s Bolognaise!

Ingredients: (2-4 servings)

1 pkt. Gluten-free Spaghetti Pasta

1 clove Garlic, minced

1/2 Onion, diced

1/2 each of Red Bell Pepper & Yellow Bell Pepper, diced

1 Tomato, diced

1 tin crushed Tomatoes (Fire roasted is good)

handful of Kalamata Olives, halved

3-4 Sundried Tomatoes, rehydrated & chopped

pinch each of dried Basil & Oregano

a few leaves of Fresh Basil, chopped finely

Optional: 1/2 tsp. Red Pepper Flakes (if you want it to have a bit of spice…)

 

Method:

- Boil water with a dash of Olive Oil & Salt, and cook Pasta according to instructions on packet.

- In a large Saucepan heat some Oil and sauté Onions until they begin to soften. Add Garlic and sauté until it begins to release its aroma, then add Bell Peppers and pan-fry until they begin to soften.

- Add Tomato, dried Herbs, optional Red Pepper Flakes, and Sundried Tomatoes,  and stir to combine. Pour in the tin of Tomatoes, bring to a boil and then turn down to simmer (add a little water if mixture looks too thick). Allow to cook on low until the vegetables are cooked & softened (about 15mins.), then add Olives & Basil and remove from heat.

- With a hand blender (or in a blender), purée the Sauce leaving about half of it chunky. Add drained Pasta, and serve in a big bowl…

Sassy Salsas…

Guest Post by Alexandra M.

 At our last BBQ my fellow foodie friend & blogger, Alex, brought along a delicious Mango Salsa which I pretty much scoffed to myself without sharing with anyone else! After weeks of hounding her for this post, I’ve finally manged to get her to share her yummy Summer Salsas with us Thank you, Alex! Check out her awesome photos of Hong Kong on her blog ‘From Hong Kong with Love’…

Summertime spells S-A-L-S-A in my mind. With the relentless heat in Hong Kong, this cooling mix of bright flavors always hits the spot! Easily adaptable and so simple to throw together at the last minute with whatever you have on hand. Yum!
CORN SALSA

Ingredients:

1 ear Corn on the cob
1 small [Japanese] Cucumber
½ an Orange Pepper [or any, but I like the mix of colors as the salsa already has red, green and yellow]
½ a firm Tomato [or around ½ cup cherry tomatoes]
¼ Red Onion, finely minced
1 handful finely chopped Coriander
Juice of ½ to 1 Lime [I used 1 small key lime]
Salt and Pepper to taste
Optional: 1 small Chili, seeds removed [or left in, if you like that sort of thing!] and finely minced

 

- Peel husk off of the Corn and wash it. Thoroughly dry the corn off with a paper towel and grill on a BBQ or grill pan until slightly browned in places and fully cooked. Using a sharp knife, hold the corn over a bowl [I usually do it straight into the bowl I am serving it out of] and slice all the kernels off, scraping residual corn off the cob [carefully] with your knife. Set aside.
- Chop the Cucumber, Orange Pepper and Tomato in to small pieces [sometimes I'm lazy and just quickly chop it all in to chunks, but the more care you take in chopping everything in to very small pieces, the nicer the finished dish will look].
- Place Corn, Cucumber, Pepper, Tomato, Red onion & Coriander in a medium sized bowl. Juice your Lime, pouring the juice over and tossing to evenly mix together and coat all the vegetables. [You can use a juicer, but for a small amount I usually just stick a fork in one half and squeeze the Lime around it. Use the larger or smaller amount of Lime juice depending on your taste, but I usually add the larger amount because i love sour things!]

Delicious on its own as a salad, heaped on tortilla chips, or with grilled skewers on top!       

And two variations using the same method:
MANGO SALSA

1 Mango, peeled & de-seeded and diced in to very small cubes
1 small [Japanese] Cucumber, chopped finely
½ a firm Tomato [or around ½ cup Cherry Tomatoes]
¼ Red Onion, finely minced
1 handful finely chopped Coriander
Juice of ½ to 1 Lime
Salt and Pepper to taste
Optional: 1 small chili, seeds removed and finely minced

Chop all vegetables in to small pieces. Add Lime juice and toss well to combine.
                                                                                                                                                                                                                                       BASIC SALSA
 

2-3 firm Tomatoes, chopped in to small pieces
I small Chili, seeded and finely minced
Juice of ½ to 1 Lime
1tsp. Cornstarch
                                                                                                                                                                                                                                         Whisk cornstarch with lime juice. Add Lime juice to Tomatoes & Chilli, and toss well to combine.

Post by Alexandra M.

Raw Cheesecakes…

Raw Carob Cheesecake with Almond Crust...

As I may have mentioned before, I always found raw food recipes to be rather intimidating with all the soaking, dehydrating and time consuming preparation, and have therefore hesitated to try my hand at raw desserts…Well, I don’t know what took me so long! The actual assembly of this dessert is simple & fast - all you really need to do is blend the ingredients & pop it in a dish. The only advanced preparation needed is to soak the cashews the night before, and even this isn’t completely necessary,  but I would recommend it as it gives the nuts a creamier texture as well as activating the enzymes in them and making them easier to digest. Coconut Oil can be a bit pricey, but you will need it for this recipe as it is responsible for ‘setting’ the cheesecake (Coconut Oil solidifies in cold temperatures) – it’s also worth investing in to use for baking & cooking, as it is safe to heat to very high temperatures [incidentally, my Indian friends swear by using it on their hair once or twice a month!]. These ‘Cheesecakes’ are so much like the original, in texture and taste, you wouldn’t guess they are raw…Here are two variations for you to try out:

Raw Lemon Cheesecake (modified version of the one found in Ani’s Raw Food Kitchen: Easy, Delectable Living Foods Recipes)

Ingredients:

Crust

1 1/2 cups Nuts (your choice, I used a mixture of Hazelnuts, Walnuts & Cashews) or 1 cup Nut Meal (eg: Almond or Hazelnut)

1/2 tsp. Salt

1/2 cup pitted Dates (soaked in hot water for about 15 mins. to soften)

1/4 cup shredded Coconut

Filling

3 cups raw Cashews (soaked overnight, or atleast 8 hours, in filtered water) and rinsed

3/4 cup fresh Lemon Juice

3/4 cup Agave Syrup (or 1/4 tsp. Stevia powder & 1/3 cup Agave)

3/4 cup Coconut Oil (liquid form)

1 tsp. Vanilla Extract

zest of 1 Lemon (optional)

1/2 cup Water, as needed (use the soaking water from the dates)

 

Method:

- For the crust: Process the nuts into small pieces with the salt in a food processor. Slowly add Dates and mix well, then mix in Coconut. Press ‘dough’ into the bottom of a Cheesecake dish or pan (9-inch), and place in refrigerator until needed.

- For the filling: Blend Cashews, Lemon Juice, Agave (and Stevia, if using), Coconut Oil, and Vanilla (and Lemon Zest, if using), in your blender/food processor. Add just enough Water to blend into a smooth ‘cream’. Pour onto the crust in the dish and place in freezer for about an hour until firm. Then refrigerate until serving. (Keeps for about 5 days, if it lasts that long…)

Raw Carob (or Chocolate) Cheesecake (based on a recipe in Kristen Suzanne’s EASY Raw Vegan Desserts: Delicious & Easy Raw Food Recipes for Cookies, Pies, Cakes, Puddings, Mousses, Cobblers, Candies & Ice Creams)

Ingredients:

Crust

1 cup Almond Meal

dash of Salt

1/2 cup of pitted Dates (soaked for about 15 mins.)

1/4 cup shredded Coconut

Filling

3 cups of raw Cashews, soaked overnight (or atleast a few hours) and rinsed

1/3 cup Agave Syrup

1/4 tsp. Stevia powder or another 1/3 cup Agave

1/2 cup fresh Lemon Juice

1/4 cup Water (use soaking Water from Dates)

1 tsp. Vanilla Extract

3/4 cup Coconut Oil, liquid form

3/4 cup Carob powder, or Chocolate powder

 

Method:

- For the Crust & Filling: Same as with Raw Lemon Cheesecake, but adding Coconut Oil and Carob powder at the end for the filling, after blending the rest of the ingredients.

Raw Lemon Cheesecake...

 

*Keep in mind that this dessert is packed with calories, albeit good ones, so take it easy…(says me, who devoured a whole Cheesecake to myself in a matter of 2 days -whoops!)