Colin's Birthday Vegan Cheesecakes

Colin's birthday= cheesecake. Vegan cheese cake!!! This time with a soupçon of lemon .... yummmmmm.

Please note, they are best after being refrigerated for 24 hours. Don't know why.

filling:

filling ingredients:

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



1/2 tsp sea salt
1/2 tsp nutritional yeast
2 tbsp vanilla extract

3 tbsp finely ground 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:


1 1/2 cup frozen blueberries
1 1/2 tbsp arrowroot powder
1 pinch sea salt
3 tbsp coconut sugar

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 12 small tart cups  (I use the silicone muffin cups) -- pressing the crumb firmly down with the back of a spoon. I like to also use my fingers and take it up the sides of the cups (I actually used 16 small muffin cups, not 12, and used my fingers on the crust not a spoon. Damp fingers work best.)
3. spoon the cheese cake filling evenly over the crust, and bake for 28-30 minutes at 345
4. if adding the blueberry topping, add after 10 minutes of baking by spooning evenly over the partially baked cakes, then bake for 15 more minutes. The blueberry topping will be scant. If you want more blueberry, make more.

cool thoroughly before removing

notes:
1. bake at 345 for 25 minutes
2. if using the blueberry topping, add after 10 minutes of baking
3. cool before removing from the silicone muffin cups
4. makes 12 to 24 baby cheesecakes
5. make the day before, and serve chilled

Dipping sauce for giant green onion pancake

2 tbsp almond butter
1 tsp lime juice
1 tsp tamari
2 tsp apple cider vinegar
1 tsp honey

Green Onion Pancakes update -- Giant pancake!!!

Version 3 of the green onion pancakes from last year. Still gluten free. Still grain free. Even more delicious, and very easy to makes

ingredients:

1 1/2 cup warm water

2 tbsp extra virgin coconut oil

1/2 tsp sea salt

black pepper

2 tbsp chia seeds -- ground

2 tbsp ground white sesame seeds

1 cup almond flour

4 tbsp sweet potato flour 

4 eggs

2 cups finely sliced green onion

directions:

1. mix together the warm water and the coconut oil

2. add the salt and pepper and ground seeds and almond flour

3. add the eggs

4. add green onion

5. allow the batter to sit for at least 20 minutes

6. spread on a lined baking sheet

7. bake at 345 for 30 minutes or until done

8. cut into squares and serve with dipping sauce

Colin's Birthday Sushi

1 1/2 cups very short grain organic brown rice
1/2 cup short grain organic black rice

4 cups water

bring to a boil and cook for 45 minutes or until all water is absorbed


after the rice is finished cooking:

2 tbsp apple cider vinegar
1 tsp sea salt


This will make purple rice -- extra festive!!!




directions:
ingredients:

sushi rice
nori
vegetables
sesame seeds
roll it!!


we used carrots and avocados with white sesame seeds. Other options: tofu, cucumbers, marinated mushroom strips, strips of omelet, strips of cooked sweet potato. Love to hear your ideas!

Savoury Sundried Tomato and Chili biscuits -- gluten free, grain free, sugar free, nut free, and vegan

So, you know I love savoury. I live in a house with chocolate lovers, and I love savoury. But, so does the little one. He and I can go toe to toe with a batch of seaweed,  or with these wholesome little biscuits. Chock-ful of wholesome, healthy ingredients, and a really terrific balance of flavours, these are a perfect satisfying snack for someone who loves savoury as much as I do.

ingredients:

1/4 cup extra virgin coconut oil
1/4 cup hot water
2  tbsp apple cider vinegar
1 tbsp lime juice

2 tbsp mesquite
1 tbsp chili powder
1 tsp sea salt
black pepper

1/4 cup sundried tomatoes, finely minced


1/4 cup ground chia seeds
1/4 cup ground flax seeds
1/2  cup sunflower seeds, finely ground
1 cup shredded coconut, finely ground
1/2 cup ground hemp seeds

1/4 cup coconut flour


directions:

1. combine ingredients in the order listed
2. let sit for 10 minutes
3. roll out the dough in portions between 2 sheets of parchment and cut into desired shapes
4. place on lined baking sheet
5. bake at 345 for 12 minutes

Date Cake -- gluten free, grain free, sugar free baby cakes

Delicious muffins fit for the lunchbox. I loves me some date cake ...

ingredients:

2 cups water
1/4 cup coconut oil
1 cup pitted dates

1 tbsp ground vanilla
3 tsp ceylon cinnamon
1 tsp saigon cinnamon (or 'regular' cinnamon)
3 tsp ginger
1 tsp sea salt


1/2 cup hemp seeds
1/4  cup flax meal
1/4 cup chia seeds
1 cup shredded coconut

4 eggs

1/2 tsp baking soda
1 cup ground sunflower seeds

1 cup chopped apple -- or a little more -- I used 2 small pink ladies and diced them quite finely
1 cup raisins

directions:

preheat the oven to 345

1. combine the ingredients in the order listed

2. scoop into prepared muffin cups

3. bake for 40 minutes at 345

Lentil and Veggie Crockpot -- Papa's coming to dinner!

So, Papa and Nana came for the afternoon, and with a little arm-twisting, they joined us for dinner. After a long walk on the beach and much playing! Super yummy!!

ingredients:

1/4 cup coconut oil

1 1/2 cup finely chopped onion

2 cups  black lentils
2 cups finely chopped green cabbage
3 cups frozen green peas

2 cups diced carrots
4 cups diced sweet potatoes

4 tsp sea salt
1 tsp chili powder
1 tbsp oregano
1 tbsp marjoram

4 cups tomato sauce
1/2 cup coconut butter
6 cups water

3 cups chopped steamed broccoli



directions:

1. as usual, layer the ingredients into the crockpot in the order stated
2. cook on high for 6 hours
3. add the broccoli and turn off
4. adjust salt and pepper to taste

savoury shape biscuits -- some people call them crackers ... I call them gluten free, vegan, grain free, nut free, and sugar free

These are very popular in our house. They make a great addition to a dinner of lentil stew, or provide a perfect snack when you need a little hit to keep you going. My 5 year old loves them, as does my husband.

ingredients:

1/4 cup extra virgin coconut oil
1/4 cup hot water
1 tbsp apple cider vinegar

4 tbsp mesquite
2 tsp chili powder
1 tsp sea salt



1/4 cup ground chia seeds
1/4 cup ground flax seeds
1/2  cup sunflower seeds, finely ground
1/2 cup pumpkin seeds, finely ground
1/2 cup ground hemp seeds

1/4 cup coconut flour


directions:

1. combine ingredients in the order listed
2. let sit for 10 minutes
3. roll out the dough in portions between 2 sheets of parchment and cut into desired shapes
4. place on lined baking sheet
5. bake at 345 for 12 minutes

Cashews with a little Kick

800 g raw cashews
2 tbsp apple cider vinegar
1 tbsp lime juice

2 tsp chili powder
1 tbsp mesquite
black pepper
1/2 tsp sea salt

1. combine the cashews with the lime juice and apple cider vinegar and toss until absorbed
2. sprinkled on the seaonings and toss until fully mixed
3. spread on a lined baking sheet and bake at 170 for 4 hours
4. cool in the oven
5. store in an airtight container

Chocolate Shape Cookies for School -- vegan, grain free, gluten free, sugar free, nut free

My son's kindie class has a party coming up. I thought I'd make these in the shape of frogs, pigs, and butterflies since it's for spring ...

ingredients:

1/4 cup extra virgin coconut oil
1/4 cup hot water
1/2 cup coconut sugar

1 tbsp vanilla extract

1 tbsp ground vanilla
3/4 tsp sea salt
1/2 tsp baking soda
1/2 cup raw cacao
1/4  tsp stevia powder


1/4 cup ground chia seeds
1/4 cup ground flax seeds
1  cup sunflower seeds, finely ground
1/2 cup ground hemp seeds

1/4  cup coconut flour


directions:

1. combine ingredients in the order listed
2. let sit for 10 minutes
3. roll out the dough in portions between 2 sheets of parchment and cut into desired shapes
4. place on lined baking sheet
5. bake at 345 for 12 minutes

Chocolate Goat Milk Ice Cream -- sugar free fabulousness!

With goat milk burning a hole in our pockets, we came up with this pretty fabulous ice cream. Chocolate, peanut butter, delicious.

ingredients:

1 cup coconut nectar
1 L goat milk
1/2 cup raw cacao powder
1/8 - 1/4  tsp sea salt
2 tbsp organic vanilla extract

1/2 cup smooth organic peanut butter


directions:

1. combine ingredients and chill
2. freeze according to directions in your ice cream maker

Savoury but sweet Chickpea flour veggie Dinner cake -- vegan, gluten free, grain free, delicious

It's pretty much delicious, and that's about all I can say. My son calls it pasta. Good for you, and good tasting. Does it get any better than that?

ingredients:



2 cup carrot, coarsely pureed
2 cups green cabbage, coarsely pureed
4 cups sweet potato, coarsely pureed
1 medium onions, coursely pureed

2 tbsp extra virgin coconut oil
1 tsp sea salt
black pepper



3 cups water warm water
1/4 cup ground chia seeds
1/4 cup ground flax meal
1 tsp sea salt
black pepper
1 tsp chili pepper
2 tbsp apple cider vinegar

2 cups chick pea flour

1/2 tsp baking soda



directions:

1. sauté the onion and garlic in the coconut oil
2. add the shredded sweet potato and carrot and 1 tsp sea salt, and  sauté
3. meanwhile, in a bowl, combine the ground chia seeds and ground flax seeds with the hot water and let sit for 10 minutes. Mix in the seasonings, cider vinegar,  chickpea flour, and baking soda
4. mix with a whisk!
5. when the shredded veggie mix is cooked, add it to the batter, and combine well
6. pour into a greased 3 L glass baking dish
7. bake at 345 for 75 minutes

Lentil Crockpot

yummy.

Anyway, Papa was going to be coming over so we made this because he's a huge fan of lentils. Turns out he had to reschedule, but we still got to enjoy the fruits of our efforts. 

Delicious crockpot!!!

ingredients:

1/4 cup coconut oil

1 1/2 cup finely chopped onion

2 cups lentils
2 cups finely chopped green cabbage
3 cups frozen green peas

2 cups diced carrots
4 cups diced sweet potatoes

1 tbsp sea salt
1 tsp chili powder
1 tbsp oregano

4 cups tomato sauce
1/2 cup coconut butter
6 cups water

3 cups chopped steamed broccoli



directions:

1. as usual, layer the ingredients into the crockpot in the order stated
2. cook on high for 6 hours
3. add the broccoli and turn off
4. adjust salt and pepper to taste

Date and Almond Energy Bars -- raw, vegan, sugar free, hot to trot ...

Brand new energy bars fresh off the press. These ones focus on date, almond, and vanilla, so they have a wonderful mellow flavour, all the richness you want in an energy bar, and will provide a satisfying snack for those who don't want chocolate. Which, for some reason, includes my chocolate loving husband right now. I'm not sure if body-snatchers should be implicated or not ...

Colin says these give him a hit of caramel, and he loves the way the different flavours emerge one by one. He's gone through most of the batch in just a few days ...

ingredients:


1 cup raw almonds
2 cup shredded coconut
1/2 cup hemp hearts
1/4 cup ground flax
2 tbsp ground vanilla
2 tsp ceylon cinnamon
3/4 tsp sea salt

1 cup pitted honey dates

1/2 cup coconut oil


directions:

1. combine the almonds, coconut, hemp hearts, flax meal, vanilla, cinnamon, and sea salt in a food processor and process until sand-like.
2. add dates and pulse until evenly ground
3. add coconut oil and pulse until evenly combined
4. press into 2 silicone square pans and score into bars
5. chill or freeze, then break apart into pieces and store in airtight containers. we like 'em frozen, but chilled is also good!!!!

Chocolate Shape School Cookies

These are very chocolatey. They are a very satisfying snack or after meal treat. Super delicious. We made hearts because it's nice to put a little love in the lunch box ...

ingredients:

1/4 cup extra virgin coconut oil
1/4 cup hot water
1/2 cup coconut sugar

1 tbsp vanilla extract

1 tbsp ground vanilla
3/4 tsp sea salt
1/2 tsp baking soda
1/2 cup raw cacao
1/4 to 1/2 tsp stevia powder


1/4 cup ground chia seeds
1/4 cup ground flax seeds
1/2  cup sunflower seeds, finely ground
1/2 cup pumpkin seeds, finely ground
1/4 cup ground hemp seeds

1/4  cup coconut flour


directions:

1. combine ingredients in the order listed
2. let sit for 10 minutes
3. roll out the dough in portions between 2 sheets of parchment andcut into desired shapes
4. place on lined baking sheet
5. bake at 345 for 12 minutes

Socca with sauteed onions and rosemary

ingredients:

1 medium onion sauteed in coconut oil

4 tbsp coconut oil

1 1/2 cups water hot

3/4 tsp sea salt

1/2 tsp cumin

1/2 tsp chili powder

1 cup chickpea flour

2 tbsp  rosemary

2 tbsp apple cider vinegar

1/4 cup ground flax seed -- just for fun

directions:

1. combine -- use a whisk if needed to de-lump -- and let sit

2. heat the oven to 345 with the skillet in it so it becomes a little warm

3. oil a skillet and pour it on

4. bake at 345 for 1 hour or so, until crispy and chewy

sauteed baby king mushrooms

baby king mushrooms
coconut oil
sea salt
chili powder
black pepper

Date Squares Redux

So, I decided to make date squares again. I'm nothing if not predictable. Yummmmm ....

ingredients:

date filling:

2½ cups honey dates, pitted and chopped
2 cup water
¼ cup lemon juice
10 drops lemon essential oil
1 tbsp ground  vanilla
pinch sea salt

ingredients:

crust:

1 cup shredded coconut -- lightly ground in a coffee grinder or food processor if desired. I desired!!

2 cups almond flour

1 tsp ceylon cinnamon

1/2 tsp sea salt
1 tbsp ground vanilla

1/4 cup extra virgin coconut oil

1/4 cup coconut sugar

2 tbsp lemon juice

directions:

crust:

1. combine the ingredients for the crust. Use a fork. Add the liquid last after everything else has been successfully mixed together

2. in a greased glass 9 x 13 pan: line with parchment and firmly press 2/3 - 3/4 of the mixture, reserving 1/4 - 1/3 as topping

(last year I used an 8 by 11 pan for this same quantity so this year will be a little thinner. My 8 by 11 was in the freezer full of homemade lasagna ...)

directions:

date filling:

1. combine the chopped dates, lemon juice, vanilla, sea salt, black pepper and water in a pot and simmer for 5 minutes or until the dates are nice and soft and melty.

directions:

combining the two:

preheat the oven to 300

2. evenly spread the date mixture onto the pressed in crust from above

3. sprinkle the date mixture with the crumbly remains of the crust ingredients

4. bake at 300 for 60 minutes

parchment lined and greased 2L baking dish

the crust pressed in

date filling spread on the crust

remaining crust ingredients crumbled on top

after baking

plated with lemon coconut milk ice cream