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

Savoury Chili Powder Shortbread -- gluten free, grain free, sugar free-- vegan and delicious

Holy hannah these are amazing. Crunchy, 

ingredients:

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

3/4 tsp sea salt


1/4 cup ground chia seeds
2 cups almond flour
2 tsp chili powder
1 tbsp mesquite


1 cup ground raw cashews

1/2 tsp baking soda

1/4 cup coconut flour



directions:

1. combine the ingredients in the order listed
2. roll out onto a baking sheet and score
3. bake at 345 for 60 minutes followed by 170 for  3 hours and then leave in the oven and turn off the heat until the oven cools

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

Green and Orange Layered Terrine -- vegan and sensational!

So, it's sort of like a vegan version of my roasted layered vegetable and goat cheese terrine. I've decided to make it for mothers day lunch. Sort of fancy-ish. It will look beautiful plated on baby greens and sided with some sexy deliciousness such as sauted baby king mushrooms, and baby tomatoes with avocado. Prepare to be amazed!!

ingredients:

2 cups raw cashews soaked in water with a little sea salt for at least 2 hours, drain and rinse
500 g broccoli
1 tsp sea salt
1/2 tsp nutritional yeast
black pepper
1/2 tsp chili powder
1/4 cup water
1/4 cup chia -- finely ground

2 cups raw cashews soaked in water with a little sea salt for at least 2 hours, drain and rinse
250 g carrot
250 g sweet potato
4 tbsp apple cider vinegar
1 tsp sea salt
1/4 tsp nutritional yeast
black pepper
1/2 tsp chili powder
1/4 - 1/2 cup water
1/4 cup chia seeds -- finely ground

4 cups tomato sauce -- I still have a bunch of jars in my freezer from last falls plum tomato extravaganza.


1. process the cashews and broccoli mixture, then set aside
2. process the cashews and sweet potato and carrot mixture, and set aside
3. prepare a springform pan -- grease with coconut oil and layer with parchment
4. cover the parchment with 3/4 cup tomato sauce
5. put your first layer (1/2 of one of the colours), then 3/4 cup of tomato sauce, then a different colour (1/2 of the other), 3/4 cup tomato sauce, then the rest of the first colour, 3/4 cup tomato sauce, and finally the last layer, and the rest of the tomato sauce
6. bake in the oven on 345 for 90 minutes
7. allow to cool
8. remove springform, invert onto platter, peel off parchment, and serve

This vegan dish is simple to make although there are steps and there is a process. It is kid friendly, super delicious, and reminiscent of layered pasta such as lasagna. Rich, savoury, and totally delicious.

For mother's day this year, I will prepare this and serve it on a bed of lightly dressed baby greens, sided by sauteed king mushrooms and a salsa of diced avocado and baby tomato.

Gorgeous orange and green Layered vegetable Goodness -- vegan, gluten free, grain free

So, it's sort of like a vegan version of my roasted layered vegetable and goat cheese terrine. Holy moly it's delicious.

ingredients:

2 cups raw cashews soaked in water with a little sea salt for at least 2 hours, drain and rinse
500 g broccoli
1/4 cup chia
1 tsp sea salt
1/2 tsp nutritional yeast
black pepper
1/2 tsp chili powder

2 cups raw cashews soaked in water with a little sea salt for at least 2 hours, drain and rinse
250 g carrot
250 g sweet potato
4 tbsp apple cider vinegar
1/4 cup chia seeds
1 tsp sea salt
1/4 tsp nutritional yeast
black pepper
1/2 tsp chili powder

2 cups tomato sauce


1. process the cashews and broccoli, then set aside
2. process the cashews and sweet potato and carrot, and set aside
3. prepare a springform pan -- grease with coconut oil and layer with parchment
4. layers some vegetables in the bottom on top of the parchment, then cover with 1/2 cup tomato sauce
5. put your first layer (1/2 of one of the colours), then 1/2 cup of tomato sauce, then a different colour (1/2 of the other), 1/2 cup tomato sauce, then the rest of the first colour, 1/2 cup tomato sauce, and finally the last layer
6. bake in the oven on 345 for 90 minutes
7. allow to cool
8. remove springform, invert onto platter, peel off parchment, and serve

Hah I meant to put the tomato sauce between the layers and forgot. So, oops.
I put it first and last, but not in between.

Anyway, hopefully it will all taste divine.

Vegan Cheese Cake -- passover 2013

The Great Vegan Cheese Cake experiment 2013.

So, I decided to make vegan cheesecake. Why? I don't know. Anyway, after 2 versions, I think it works. As my husband said: neither is a failure, they just have slightly different properties. However, I think I'll go for V 3.0, this time with blueberry on top ...  why? why not!

You probably need to know the final V 3.0 is just right. The texture, the blueberry, the flavour. Very nice!! Enjoy, my friends.

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
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