Orange, Lemon, and Blueberry Mini Vegan Cheesecakes

It's New Year's Eve. We celebrate with our little one and another family that also has a young boy. ithas been our tradition to celebrate with them for the past decade before either of us had children. We used to even stay up until midnight. Now we go home mid evening to put our kids to bed. Ain't it grant getting old. Tonight we're going to their place, and bringing dessert. I decided to makes something fruity and fancy.  Historically when I've made mini vegan cheesecakes they involved cashew cream instead of cream cheese or ricotta, and blueberry topping. This year, they've been elevated up a notch or two.  The gorgeous organic navel oranges on the counter inspired me to make a layered concoction. The bottom layer of course is the faux-graham wafer crust, followed by a dreamy orange cheese cake layer, a bright lemon cheese cake layer, and finally an abundance of blueberries layer. The fruity flavour combinations are pleasing, although perhaps the colour contrast between the layers is a little inadequate to see it very well.


Please note, they are best after being refrigerated for 24 hours. Don't know why. Which is great because they can be made ahead.

filling:

Lemon Cheesecake Layer:
filling ingredients:

3/4 cups raw cashews soaked in water and sea salt for 2 hours, then rinsed
1/2 cup water
4 tbsp agave
4 tbsp lemon juice
20 drops lemon essential oil
2 tbsp coconut oil



1/4 tsp sea salt

2 tbsp finely ground white chia seeds



Orange Cheesecake Layer:

filling ingredients:

3/4  cups raw cashews soaked in water and sea salt for 2 hours, then rinsed
2 small navel oranges, zested, peeled, and pureed. reserve 1 tsp of zest  (dispose of peel and any stray seeds) (use 3 small navel oranges next time)
2  tbsp agave

1 tsp orange zest if you have used organic oranges
2 tbsp coconut oil

1/4 tsp sea salt

2 tbsp finely ground white chia seeds



filling directions:

1. in a food processor, process the ingredients until creamy and smooth, scraping down the sides as needed



crust:

ingredients for the crust:

1 cup almond flour

1/2 cup shredded coconut (I gave it a quick pulse in my grinder to make the shreds small)

1/4 cup coconut sugar

1 1/2 tsp ceylon cinnamon

1/2 tbsp ground vanilla bean

1/4 tsp sea salt

2 tbsp extra virgin coconut oil

2 tbsp water

directions for crust:

1. combine the above ingredients in the order listed, mixing well with a fork before adding the water



Blueberry topping:


topping ingredients:


2 cup frozen blueberries
2 tbsp arrowroot powder
1 pinch sea salt
4 tbsp coconut sugar
splash of vanilla extract
a pinch of ground vanilla bean

topping directions:

1. combine ingredients and let defrost
2. mix well




Making the cakes:

preheat the oven to 345

1. once all three parts have been made, you are ready to start

2. scoop the crust mixture evenly into 18 silicone muffin cups  and flatten with your fingers
3. spoon each flavour of cheese cake filling evenly over the crust, and bake for 10 minutes at 345
4. after 10 minutes of baking, spoon the blueberry mixture evenly over the partially baked cakes, then bake for 25 more minutes. 

cool thoroughly before removing from the silicone cups.
I store them in the silicone cups in the fridge, and just remove them prior to serving.

notes:
1. bake at 345 for 30-25 minutes
2. if using the blueberry topping, add after 10 minutes of baking, then bake for 20-25 minutes more
3. cool before removing from the silicone muffin cups
4. makes 18 baby cheesecakes
5. make the day before, and serve chilled

Brunch Baked Apple

ingredients:


4 tbsp extra virgin coconut oil, melted

12 cups coarsely chopped organic pink lady apple
1 cups organic thompson raisins (or more if your apples are very sour)
1/2 tsp sea salt

1 tbsp organic vanilla extract
1 tsp cinnamon
1 tsp ground ginger

2 tbsp lemon juice


directions:

1. melt the oil in a casserole and toss all the ingredients well before covering and baking for 90 minutes at 345. I use a giant cast iron casserole.

Pizza -- whole foods version -- Delicious, kid friendly, awesome.

dough

ingredients:

1 cup  warm water

1 tbsp coconut sugar

1 tbsp yeast

1 tbsp oregano
1 tbsp marjoram

2 tsp sea salt

2 tbsp apple cider vinegar

1 cup almond meal

1/4 cup ground chia seeds
1/2 cup quinoa flakes

2 1/2 cups spelt flour

(makes enough for 2 very large, thin crust pizzas or for a bunch of little pizzas)

directions:

1. combine water with coconut sugar (should be ‘bath’ temperature)

2. add yeast, stir, and let sit.

3. Combine other ingredients in a bowl (or in your mixer -- I use my mixer to make all doughs. but it's completely doable by hand, especially because of the short kneading time)

4. Add proofed yeast mixture and stir to combine and form into dough

5. Knead dough for a couple of minutes (only). Add as much kamut flour as you need to for correct dough consistency. Dough should be soft but not really sticky.

6. Make a dough ball, coat in olive oil, put in bowl, cover with a piece of parchment and a damp tea towel, and allow to rise.

When it comes time to make the pizza:

preheat the oven to 345

1. divide the dough into small portions or into 2 portions for large pizzas

2. roll each portion on a piece of parchment until thin

3. cover each with tomato sauce (I reduced our usual sauce until it was super rich and thick)

4. cover the sauce with a mixture of grated mozzarella and parmesan

5. cover the cheese with sauteed onions and slice tomatoes or whatever else you fancy

6. bake at 345 for 30 minutes or until the cheese is getting golden and so is the crust

7. :)

Gluten Free Pizza Roll-up -- vegan, grain free, gluten free, dairy free, delicious!!! Fancy!

Our friends are coming for dinner!! One of our friends cannot eat any gluten at all. Nor can she eat cheese. So, while the others enjoy a more traditional pizza, some of us will enjoy this vegan, gluten free, grain free, pizza-esque roll up.

This dish is wildly successful, and super delicious. It was devoured by everyone. My 5 year old prefers it to regular pizza, and every guest that ate some came back for more. Need I say more?

ingredients:

dough:

1 1/2 cups tomato sauce puree

1/2 tsp sea salt

1 tsp oregano

black pepper 

1/4 cup ground flax seeds

1/4 cup ground chia seeds

2 cups almond flour

1/2 tsp baking soda

4 tbsp coconut flour

filling:

cashew vegan ricotta and spinach dip

1 1/2 cups cashews, soaked for 2 hours, drained.
300 g package frozen chopped spinach
1/2 tsp sea salt
2 tbsp nutritional yeast
1/4 tsp nutmeg
black pepper
2 tbsp apple cider vinegar

directions:
puree in the food processor until homogeneous and creamy

sauteed onion:

2 onions sauteed in coconut oil with a pinch of sea salt


directions:
1. roll the dough flat
2. spread with spinach dip
3. sprinkle with well sauteed onion
4. roll up
5. bake for 60 minutes at 345 degrees
6. let cool for a few minutes then cut and serve


and it's fabulous the next day.


A few things:
1. The spinach ricotta mixture can be made a day or two ahead then stored in an airtight container
2. The dough can be made a day or two ahead, then wrapped in parchment and sealed in a ziplock bag.
3. When you roll the dough out, cover it with parchment to keep the dough from sticking to the rolling pin. I roll it out on a silicone baking mat. Do your best to roll it out to the whole dimension of the mat.
4. The trickiest part was rolling up the layers together. Use the mat to help you, because it will move everything in one go and keep it smooth and even. So, use the mat to turn over that first edge and then to keep on easing the roll.
5. Do your best to coax the whole rollup into the middle of a mat for baking, and slide a baking sheet under it before putting it in the oven.
6. The whole thing can be made ahead, then frozen. I froze mine unwrapped on a parchment lined baking sheet, then wrapped it very well once frozen. I then baked it for frozen at 345 for 2 hours. Let cool and set for a while before serving.

Christmas Vegetable Soup

We always have a big family brunch on the 25th, with lots of people around and good times. By the end of the day, we have Papa and us, and a big pot of soup for a warming sup after a walk-about to see the christmas lights in the neighbourhood.

This is delicious, and definitely hits the spot after some slightly more naughty indulgences. The spices are simultaneously warming and anti-inflammatory, and the whole thing just tastes great.

ingredients:


2 cups onion, finely diced
4 cups green cabbage, finely chopped
2 cups whole masoor lentils (uncooked)
2 cup frozen green peas

2  cups celery, stalks and leaves, finely diced
2 cups carrots, diced

3 cups sweet potatoes, diced

3 or 4 tsp sea salt -- depends on how salty your salt is ...
1/2 tsp turmeric
1 tsp cumin
1 tsp ginger
10 cups water




directions:

1. layer up the crockpot with the ingredients in the order listed -- do not stir
2. cook for 6 hours on high
3. stir
4. add any salt and pepper you need after tasting, and if it's too thick, more water!

Shape Cookies -- the non-sugar sugar cookies

With Christmas coming up, I thought it would be fun to do some festive shape cookies. This recipe is flavourful and delicious, and can be spiced up if you desire. The addition of extra cinnamon, perhaps some all-spice, ginger, or cloves might suit some. I stuck with vanilla and a little ceylon cinnamon for extra sweetness.

ingredients:

1/4 cup coconut oil -- melted
1/2 cup coconut nectar
2 tbsp vanilla extract
1 tbsp lemon juice
(next time add 10 drops orange essential oil)

2 tbsp ground vanilla bean (next time add 1 tbsp ginger + 1 tbsp carob powder)
2 tsp ceylon cinnamon (next time add 3 tsp ceylon)
1/2 tsp sea salt
1/2 tsp baking soda

1/4 cup chia seeds finely ground
1/2 tsp baking soda
2 cups almond flour
1/4 cup coconut flour


coconut sugar or xylitol or erythritol to sprinkle on top (optional)
directions:

1. combine the ingredients in the order listed
2. chill the dough
3. roll the dough  between 2 pieces of parchment. Cut into desired shapes.
4. bake at 345 in a preheated oven for 12 minutes then dehydrate for 2-3 hours at 170
5. cool
6. store in an airtight container


Now the thing about some of the ingredients versus more traditional grain flours is you can use a lot more flavour to get a nice taste. I use more vanilla and more salt even with almond flour and coconut flour. Especially coconut flour. Very useful flour, but can have a stultifying effect on flavours. So, extra vanilla, says I.

Vegan Peanut Butter Cookies -- gluten free, sugar free, grain free, vegan, delicious!

ingredients:

1 cup peanut butter (organic smooth)

1/2 cup coconut nectar

1/2 cup water

1 tbsp vanilla extract

1 tsp ground vanilla

1 tsp ceylon cinnamon

1/2  tsp sea salt
1/4 cup finely ground chia seeds

3 cups almond flour

1/2   tsp baking soda

directions:

1. combine the peanut butter and coconut nectar

2. mix in the chia and water mixture

3. add the vanilla, ceylon cinnamon, and sea salt

4. 

5. add the baking soda and almond flour, and mix well

6. scoop by spoonful onto a lined baking sheet, and flatten with a wet fork

7. bake at 345 for 14 minutes

8. store in an airtight container when fully cool

makes 4 dozen cookies (2 very full trays)

Party Polenta

Polenta makes a great addition to the great party spread. Bake it in a pan, then let it cool and set fully. Cut it into small pieces, and bake those in the oven to crisp up the edges and warm up for eating. Yum.

ingredients:

2 tbsp coconut oil
1 cup finely chopped onion

3 cups diced tomatoes

1 cup corn kernels (I used frozen organic to avoid Monsanto)

2 cups organic corn meal

6 cups boiling water (there was still liquid left from the tomatoes)
4 tsp sea salt
1 tsp chili powder
1 tbsp marjoram


directions:

in a very large sauté pan
1. saute the onion
2. add the tomatoes and cook down a little
3. add the corn and continue to cook down until the tomatoes are deconstructed
4. add the water and the seasonings
6. add the corn meal and stir gently until totally combined. Turn of the heat and stir  until a little thickened
7. divide into 2 square glass pans that have been generously oiled or one large rectangle pan that has received the same treatment
8. sprinkle the top with granulated garlic and dried rosemary if desired
9. bake at 345 for 60 minutes
10. let cool and set
11. cut into 'fingers' or squares.
12. pieces can be heated on a lined baking sheet in the oven before serving, or pan fried in oil if desired.

Apple and Cranberry Almond Flour Muffins -- vegan, gluten free, sugar free, fancy

ingredients:

1/4  cup coconut oil
1 1/2 cup boiling water
1 tbsp lemon juice

2 tsp egg replacer mixed with 1/2 cup water
1/4 cup flax meal

1/2 cup coconut sugar

1 tsp ceylon cinnamon
1 tsp korintje cinnamon
1 tsp saigon cinnamon
1 tsp ginger
1 tsp ground vanilla bean
1/2  tsp sea salt
1/4 cup chia meal

1/2 tsp baking soda

2 cups almond flour


1 cup chopped apple
1/2 cup dried cranberries
1/2 cup sunflower seeds

a little coconut sugar for sprinkling on top before baking


directions:

1. combine the ingredients in the order listed
2. gently fold in the kamut flour
3. gently fold in the apple, raisins, and sunflower seeds
4. scoop into approximately 16 prepared muffin cups and sprinkle the tops with coconut sugar before baking
5. bake at 345 for 60 minutes

Simple Blueberry Muffins -- vegan, nut free, basic

ingredients:

1/2  cup coconut oil
1 1/2 cup boiling water
2 tbsp lemon juice
1 tbsp vanilla extract

2 tsp egg replacer mixed with 1/2 cup water

1/2 cup raw agave


1/2  tsp sea salt
1/2 tsp baking soda

2 cups kamut flour


2 cups frozen blueberries



directions:

1. combine the ingredients in the order listed
2. gently fold in the kamut flour
3. gently fold in the blueberries
4. scoop into 24 prepared muffin cups
5. bake at 345 for 25 minutes

Spelt flour Butter/Sugar Cookies

ingredients:

1/2 cup butter -- very soft or a little melted
1/2 cup coconut nectar
1/4 cup coconut sugar
3/8 tsp sea salt
1 tbsp vanilla extract
2 tbsp ground vanilla bean
1 tsp ceylon cinnamon


1/2 tsp baking soda
2 cups spelt flour


a little erythritol, xylitol, coconut sugar to sprinkle on top

directions:

1. combine ingredients in the order listed
2. chill
3. roll out dough in two parts on lined baking sheets
4. score into squares
5. bake at 345 for 12 minutes


I rolled out in two parts directly onto lined baking sheets and just scored it with a butter knife before baking into squares, which I  then broke along the score marks after baking.

Simple!!

Guacamole veggie dip

2 perfectly ripe avocados
lime juice
chili powder
cumin powder
sea salt

directions:
1. mash your avocados
2. season with lime juice, chili powder, cumin powder, and sea salt to taste

Mung Bean Dip -- great for veggies

Healthy and delicious snack food.

ingredients:

1 1/2 cups well cooked moong dal (the kind that has been hulled)
2 tbsp almond butter
balsamic vinegar
lemon juice
cumin powder
chili powder
sea salt


directions:
1. combine
2. season to taste
3. serve with veggies

Vegetable soup with 4 kinds of sweet potatoes

Yummy. I love a wonderful clear broth soup so full of flavour and goodness. Good for what ails you.

ingredients:

2 tbsp coconut oil
2 medium onion, finely diced
4 cups green cabbage, finely chopped
2 cups dry lentils -- (I used black caviar lentils, but any whole lentils will be fine. Dupuy, masoor etc. Don't used split or they will reduce to complete disintegration)
2 cup frozen green peas

1  cups celery, stalks and leaves, finely diced
2 cups carrots, diced

3 cups sweet potatoes, diced -- I used 4 kinds -- 3 different asian (murasaki, kyushu, and some white ones), and also the iconic orange beauregard variety

3 tsp sea salt
1/2 tsp turmeric
1/2 tsp cumin
1/2 tsp ginger
8 cups water


directions:

1. layer up the crockpot with the ingredients in the order listed -- do not stir
2. cook for 6 hours on high
3. enjoy with green noodles, or alone

Lentil and Vegetable Crackers

I have a fondness for savoury crisp crackers like this -- full of good stuff for your body. You could just eat a bowl of vegetables and lentils. Or you could eat these. Yum.

ingredients:

1 1/2 cup urad dal well cooked into porridge
1 1/2 cups urad dal, squash, and cabbage well cooked into porridge (any vegetable and lentil or bean stew will do)
1/4 cup sundried tomatoes


1/4 cup coconut oil

1 tsp sea salt
1/2 tsp cumin
2 tbsp marjoram

2 tbsp mesquite
2 tbsp sweet potato flour

1/4 cup ground chia seeds
1/4 cup flax meal
1/2 cup hemp hearts

1 cup shredded coconut



directions:
1. combine the lentils, lentils and vegetables, coconut oil and sundried tomatoes and puree with a stick blender
2. add the rest of the ingredients and stir into dough
2. roll out in 4 parts onto  line baking sheets -- make the crackers as thin as possible -- underneath a sheet of parchment
3. score into squares before baking
4. bake at 345 for 14 minutes
5. dehydrate at 200 for 3 hours or until crisp