Tag Archives: lemon juice

Cinnamon Raspberry Cheesecake (Raw Vegan)

raw vegan raspberry swirl cheesecake

Happy Holidays! This year for Christmas, my mom put in a special request for me to bring a dessert over to the house. I asked her if she had anything special in mind, and she said she was hoping for one of my cheesecakes (she knows they are raw vegan and tries to avoid dairy and refined sugars). I asked if there was any particular flavor she wanted, and she said raspberry. My family members all seem to be crazy about raspberries. It must be genetic. 😉

raw vegan raspberry swirl cheesecakeraw vegan raspberry swirl cheesecake

This was my first real dessert project since finishing my raw cuisine courses with Matthew Kenney Culinary, so I thought it would be a fun way to put my skills to work. I was feeling pretty confident with my recently acquired knowledge about flavor balancing, food styling, and creating textures with good and authentic mouthfeel, so I set to work! I was able to put this recipe together surprisingly quick, and very please with the sampling of the different components along the way.

raw vegan raspberry swirl cheesecake

This raw vegan cheesecake is comprised of three parts: a crust, a cheesecake base recipe, and a raspberry sauce that I swirled in. The crust is a blend of dried fruit, nuts, coconut, and a pinch of cinnamon. It was dough-y and stuck together just like a good crust should. The main batter is cashew based and has a perfectly creamy texture with just the right balance of sweet and tangy, and a hit of vanilla. It really tasted like an actual cheesecake batter. The raspberry sauce was sweet and fruity. I added a pinch of cinnamon to that too, to tie it all together. The raspberry sauce was then swirled into the batter. Oh, it was so divine!

raw vegan raspberry swirl cheesecake

Dried date and pecan crust pressed into the bottom of the spring form pan.

This went over really well with my omnivorous relatives and received really good reviews. I was informed that my parents were keeping the remaining half of the cheesecake after dessert. I hope you enjoy this as much as they did. 🙂

Cinnamon Raspberry Swirl Cheesecake - Raw Vegan
A smooth and creamy raw vegan cheesecake with a cinnamon nut crust and an infusion of sweet and tangy raspberry sauce.
Write a review
Print
Prep Time
20 min
Prep Time
20 min
Equipment
  1. 6 inch springform pan
  2. blender
  3. food processor (optional)
Crust Ingredients
  1. 1/2 cup pecans
  2. 1/2 cup dates
  3. 1/4 cup dried coconut flakes
  4. 1/4 tsp sea salt
  5. pinch of cinnamon
Base Cheesecake Ingredients
  1. 2 cups cashews, soaked for 4-6 hours or overnight
  2. 1/2 cup agave syrup
  3. 1/4 cup lemon juice
  4. 1/4 cup water or nut milk
  5. 2 TB coconut oil
  6. 1 TB vanilla extract
  7. 1/2 tsp salt
Raspberry Sauce Ingredients
  1. 1 cup fresh or frozen raspberries
  2. 1/4 cup agave syrup
  3. 1 tsp lemon juice
  4. 1 tsp vanilla extract
  5. pinch of salt
Instructions
  1. Combine crust ingredients in either a blender or food small processor until well combined and the consistency of a sticky dough.
  2. Spread crust mixture in the bottom of a 6" springform pan and pat down evenly and firmly. You can get it very flat and even with the smooth bottom of a drinking glass.
  3. Blend all base cheesecake ingredients until perfectly smooth and creamy. It should look like a cake batter. You may need to use a tamper if your blender has one.
  4. Pour the batter into the springform pan.
  5. Blend the raspberry sauce ingredients together until smooth. You can either mix the sauce into the cheesecake batter or reserve it to spoon on top of the plain cheesecake after it has set.
  6. Put the cheesecake into the freezer to firm overnight. Remove it 1-2 hours before you'd like to serve it so it can thaw a bit.
  7. Plate with extra raspberries and a light dusting of cinnamon.
Notes
  1. It is very important to soak the cashews for 4-6 hours before using them. This reduces the phytic acid content to make them more digestible and contributes to the smooth and creamy texture of the finished cheesecake. I can't promise that the texture will be the same if you do not soak the nuts!
A Taste of Two Plates http://tasteoftwoplates.com/

Stir Fry Lettuce Wraps (Vegan, Cooked)

Vegan Stir Fry Lettuce Wraps

I am on the road this week visiting family members without access to my light box and DSLR camera, so please pardon the smartphone photos of my recipes this week. My grandfather passed away and I have been busy trying to ensure that my family is eating healthy meals that follow the heart healthy protocol of a low fat whole foods plant based diet. 

This stir fry lettuce wraps recipe was quick and easy to prepare and worked out to only 1 TB of coconut oil per serving. I’ve been trying to ween myself and everyone else off of oils in general, the exception being flax oil, as it is the only plant based oil that is higher in omega-3 than omega-6 fatty acids. 

I still use coconut oil in moderation as a food. While the omega-6 fatty acids in coconut oil are much lower than in other oils, it is good to keep in mind that coconut oil contains ZERO omega-3 fatty acids, so that technically makes it an inflammatory food, rather than an anti-inflammatory one. I use plenty of it on my skin, though! One good thing about coconut oil is that it doesn’t break down into carcinogenic compounds when cooked because it is an oil with a high smoke point. 

This quick and easy stir fry recipe worked out to only 1TB of coconut oil per serving and it fed 4 adults. Stir fry recipes are an easy way to use up vegetables and they are quick to prepare. Traditionally, the heat exposure is only a few minutes to leave some texture intact for the vegetables. 

This recipe had great reviews from my parents and my husband. It is great for omnivores, as it offers a rich blend of flavors that will not leave them missing the meat.

Stir Fry Lettuce Wraps - Vegan
Serves 4
A quick and healthy vegan stir fry recipe with a rich blend of flavors including coconut, ginger, cinnamon, and anise.
Write a review
Print
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Wrap Ingredients
  1. 1 head iceberg lettuce
Noodle Ingredients
  1. 8 oz rice noodles
Stir Fry Ingredients
  1. 1/4 cup coconut oil
  2. 3-4 cloves minced garlic (I love garlic)
  3. 4 carrots, shredded (or a 10 oz bag as a short cut)
  4. 1 celery heart, chopped
  5. 4 sweet peppers, chopped (or 1 bell pepper)
  6. 1/4 cup liquid aminos, coconut aminos, or tamari
  7. Juice of 1 lemon
  8. 1 large bunch scallions, chopped (appx 8 stalks)
  9. 10 oz white button mushrooms, chopped
  10. 1 TB Chinese 5 spice blend (cinnamon, ginger, anise, star anise, cloves)
  11. 1/2 tsp black pepper
Stir Fry Directions
  1. Add the coconut oil to a large pan or wok at high heat. Add the garlic and crunchy ingredients (carrots, celery, peppers).
  2. Stir for 4-5 minutes until fragrant and slightly soft.
  3. Add the aminos, lemon juice, soft ingredients (scallions and mushrooms), and spices.
  4. Stir for another 4-5 minutes.
Noodle Directions
  1. Prepare the rice noodles according to instructions on the package. Most of them cook in about 5 minutes.
Wrap Directions
  1. Separate the leaves from the head of lettuce.
Assembly Directions
  1. Add noodles and stir fry to lettuce leaves, wrap into a burrito, and enjoy!
Notes
  1. Two thumbs up from meat eating parents and husband!
A Taste of Two Plates http://tasteoftwoplates.com/