Mama Mia — make this Berrylicious Raw Vegan Cheesecake for your Mama

ADVOCATE FROM YOUR PLATE (Vegan Recipe) — This Berrylicious Raw Vegan Cheesecake looks and tastes beautiful and we think it would be a wonderful treat for Mother’s Day. Yep, Mother’s Day is this Sunday, May 14. You still have time to shop for those special items to make this special treat.

It’s raw so no baking. And vegan for those of you eating this way for Meat Out for Mustangs this May. Or anyone who really loves delicious food no matter what it’s made out of. You do not have to be vegan to love vegan food. It is terrific. Promise!

Image and recipe from the excellent folks at One Green Planet.

Berrylicious Raw Vegan Cheesecake

INGREDIENTS

FOR THE BASE:
Heaping 1/2 cup Medjool dates
Scant 3/4 cup almonds
1/2 cup gluten-free rolled oats

FOR THE FILLING:
Scant 3/4 cup cashew nuts, soaked in water for 4 hours
1/2 cup, plus 2 tablespoons full-fat coconut milk
Juice of 1 lemon
3.5 ounces fresh or frozen mixed berries
2 tablespoons coconut oil, melted
6 tablespoons maple syrup
1 teaspoon vanilla extract

TO DECORATE:
Any fresh fruit
Melted dark or vegan white chocolate

PREPARATION

(1)  First, make the base. Place the dates, almonds, and oats into a high-speed blender and use the pulse setting to grind down. This will take a few goes – be patient!

(2)  You should end up with a dough that comes together. Tip this into an 8-inch loose-bottomed round tin and press down with your fingers to cover the base evenly. Place in the freezer while you make the cheesecake filling.

(3)  Drain the soaked cashew nuts and place back in the clean blender jug along with the coconut milk, lemon juice, berries (make sure there are no stems or stalks!), melted coconut oil, maple syrup, and vanilla. Blend until smooth.

(4)  Pour this on top of the firmed-up base and place back in the freezer for at least 4 hours to set.

(5)  When you’re ready to serve, remove the cheesecake from the freezer 5 minutes beforehand. Carefully remove from the tin and place onto a serving board. Decorate with your choice of fruit and melt some white or dark chocolate then drizzle over.

(6)  Slice up, serve, and enjoy. Keep any remaining slices in the freezer for up to 2 weeks.

Image and Recipe Source: One Green Planet Food Monster,

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Meat Out for Mustangs: Week One
Meat Out for Mustangs: Week Two
Advocate From Your Plate

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Vegan treats for your sweetheart and you this Valentine’s Day

What are you up to this weekend? Busy, right? Just wondering if like us, Valentine’s Day has crept up on you. It’s in a few days!

No worries. It’s not too late to do something truly special. Making something for that special loved one is truly special indeed.

We will share recipes, ideas and provide links to our favorite vegan sweets and dessert sites. We have a recipe for horse treats too. So get ready to rock and scroll!

SIMPLE VEGAN DARK CHOCOLATE TRUFFLES by Minimalist Baker

dark-chocolate-truffles-mb
Two Ingredient Vegan Dark Chocolate Truffles. By Minimalist Baker. Quick. Easy. Perfect for Gift Giving.


Dana writes
:

“These truffles truly are simple, requiring simple methods, 2 ingredients, and no fancy equipment!”

Chop the dark chocolate. Heat coconut milk. Pour over chocolate to melt it. Stir until creamy smooth. That’s the only thing that takes a bit of elbow grease. Or maybe I am simply out of shape. Chill. Scoop into balls. “It’s as easy as that”, adds Dana. And it is.

You can roll them in all sorts of fun and tasty delights like coconut, finely chopped nuts, cacao powder (pictured)  or icing sugar. Then chill.

I found some gold sprinkles. I checked and was delighted to see they are Vegan.

I was also excited because I picked up some small brown gifts bags for $1 each at Target that have glittery hearts on them. Perfect.

And I have some glittery tissue paper in white and red left over from Christmas. How sweet. Sigh. It’s all so romantic.

Here’s the formal list of ingredients.

  • 9 ounces (255 g | 1 1/4 cup) vegan dark chocolate*, very finely chopped (72% cacao or higher)
  • 7 Tbsp (90 ml) light (or full fat) coconut milk, well shaken
  • optional: 1/2 tsp vanilla extract
  • optional: 1/4 cup (24 g) unsweetened cocoa or cacao powder, or finely ground hazelnuts (for coating)

Full instructions here if you need them »

Next up. Wait until you taste this.

ONE BOWL VEGAN CHOCOLATE CAKE  by Minimalist Baker

Vegan Chocolate Cake. Minimalist Baker.
One Bowl Vegan Chocolate Cake. Minimalist Baker.

If you love baking and have a well-stocked vegan pantry you can make this right now — One Bowl Vegan Chocolate Cake by Minimalist Baker.

Dana has a great tip about working with coconut oil in the comments section. Gently warm it in a microwave. I warm it 20 seconds at a time on medium until I get it at the consistency I want without getting it too hot.

I have never tasted chocolate cake as good as this one.

SWEET LINKS

Here’s the links we promised for more sweet treat Vegan recipes for Valentine’s Day and more.

• Visit Minimalist Baker’s 12 Vegan Valentine’s Day Desserts »

• See also Oh She Glows 15 Best Vegan Cookie Recipes »

This chocolate pudding is beyond terrific by Oh She Glows.

Raw Chocolate Pudding. Oh She Glows.
Raw Chocolate Pudding. Image by Oh She Glows via My Vegan Delight. Click image to visit Oh She Glows for the recipe.

Go here for Raw Chocolate Pudding (Vegan + No Added Sugar) »

Raw of course means just what it sounds like it does. It doesn’t require any cooking!

How about breakfast in bed, Vegan style? Check out the link below from One Green Planet.

25 Romantic Breakfast in Bed Ideas for Valentine’s Day »

I have perhaps saved the best for last — and that’s a bold statement.

This recipe comes from my favorite Vegan cook — Richa Hingle. She doesn’t have 800,000 followers for nothing.

You can find it among Richa’s 25 Valentine’s Day Breakfast and Dessert Recipes.

Here it is.

VEGAN CINNAMON ROLLS WITH MAPLE COFFEE ICING by Vegan Richa

Vegan Cinnamon Rolls with Maple Coffee Icing by Vegan Richa.
Vegan Cinnamon Rolls with Maple Coffee Icing by Vegan Richa.

So there we have it.

These are our favorite picks for Valentine’s Day this year.

Wait. What about the horses?

HORSE TREATS

Horses love treats. My oh my do they love them. Here’s something for them. Have any peppermint sticks or candy canes left over from Christmas? Crunch them up and put them in this easy and fun recipe. Talk about love!

TRAFALGAR SQUARE BOOKS’ I HEART MY HORSES HORSE TREATS

Ingredients

  • 1 cup carrot grated
  • 1 apple grated
  • 2 tbs corn oil
  • 1/4 cup molasses
  • 1 tsp salt
  • 1 cup rolled oats
  • 1 cup flour
  • a ground up peppermint or candy cane can be a nice addition

Directions

  1. Preheat oven to 350 degrees.
  2. Grease a cookie sheet (or heart-shaped cupcake tin) well.
  3. In a large bowl, mix carrot, apple, corn oil, and molasses together.
  4. Fold in salt, oats, and flour until well mixed.
  5. Scrape the mixture onto the cookie sheet. It will be sticky.Use a sheet of wax paper between the “dough” and a rolling pin and roll out the mixture until it’s between a 1/8 and ¼ thick.Score dough with a knife to make it easier to break apart into squares after baking.
    Or, roll dough out in the same manner on the cookie sheet and use a heart-shaped cookie cutter to create Valentine’s-Day-appropriate shapes.
    Keep the bits between the cutouts of the shapes.
  6. Bake for 20 minutes or until brown.
  7. Let cool and then using a spatula and table knife break apart square or shapes. The extra “bits” make good treats, too!

Thank you TSB. Oh. They have great horse books too.

Cuddle up to cauliflower the tasty vegan way

Cauliflower is not the first vegetable I think of when I go food shopping or wondering what to cook for dinner. But I am inspired by One Green Planet’s list of 10 cauliflower recipes.

My taste is pretty purist. I prefer to cook with ingredients I would ordinarily have in the house. So some on this list don’t appeal to me automatically but may to you so please check them out.

CAULIFLOWER BEAN BURGER

My neighbor Lisa B. who is studying to be a vegan chef made the cauliflower bean burger (but not the slaw; we’re saving that for another time) and it is one of the best veggie burgers I have had in a long while. And I am pretty darn fussy.

We put this burger on some toasted buns and dressed it with traditional condiments. That’s it in the featured image up top. Oh. My. Yes! I believe this just may become a staple recipe for me.

• Get the recipe here: Cauliflower Bean Burger With Horseradish Slaw

STICKY CHIPOTLE CAULIFLOWER WINGS
By Rachel Hanawalt

Sticky Chipotle Cauliflower Wings. By Rachel Hanawalt. Via One Green Planet.
Sticky Chipotle Cauliflower Wings. By Rachel Hanawalt. Via One Green Planet. Click image to go there now.

Five Gold Stars with Laurel Leaves Clipart. Via http://www.freeimages.com/

Now — in my humble opinion — this is the genius idea on the list. Must add this to my Super Bowl Vegan Party List.

Rachel, you should be awarded a medal or something. Vegans — be ready to rock your taste buds!

Ingredients

FOR THE BAKED CAULIFLOWER:
1 head cauliflower
1/2 cup flour
1/2 cup water
1 tablespoon vegetable oil

FOR THE CHIPOTLE SAUCE:
1/2 cup water
1/4 cup tomato paste
1/4 cup agave nectar
1/2 teaspoon apple cider vinegar
3/4 teaspoon chipotle chili powder
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon corn starch

Preparations

Preheat oven to 450º F.

1. Cut up cauliflower into bite-sized pieces then blanch them. Do this by adding them to a pot of cold water. Over high heat bring the water up to a boil and then immediately drain the cauliflower and run them under very cold water. If your tap water doesn’t get painfully cold, place the hot cauliflower into a large bowl of ice water. Once cooled, place your cauliflower onto an absorbent paper towel or dish towel to dry.

2. In a medium-sized bowl, mix together flour, water, and oil and then toss the cauliflower into the bowl until all of the pieces are coated. Place the cauliflower onto a parchment-lined baking sheet and bake at 450º F for 18-20 minutes, or until the batter begins to turn golden brown.

3. While the cauliflower is baking, combine all of the sticky chipotle sauce ingredients, except for the apple cider vinegar, together in a saucepan. Bring the sauce to a simmer over medium-high heat and then simmer for 1 minute while stirring frequently. Then remove from the heat and mix in the apple cider vinegar. Set aside until the cauliflower is done baking.

4. Once the cauliflower is done, keep it on the parchment-lined cookie sheet, coat it in the sticky chipotle sauce, and then place it back into the oven and bake for another 2-3 minutes until the sauce is hot, bubbling, and sticky. Serve immediately.

See the recipe here »

FRONT PAGE RECIPE

Raw Mango Cupcakes. Via Green Planet. Click image to go there now.
Raw Mango Cupcakes. Via Green Planet. Click image to go there now.

Raw Mango Cupcakes

We are shopping for mangoes and Medjool dates and making these this weekend. Don’t know about the Himalayan salt (smile). This recipe is raw too. Wow. Find more scrumptious treats by Hana Mendes at http://nirvanacakery.com/.

Food Recipes and Image: Via http://www.onegreenplanet.org/ »
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Five Gold Stars and Laurel Leaves Clipart: Via http://www.freeimages.com/ »