Category

Om Cooking

Raspberry Chipotle Sauerkraut

This red cabbage kraut jewelled with sweet summer raspberries and a pinch of dried chipotle is delicious on just about everything from tacos to salads to a toasted slice of sour dough bread with a thick layer of tree nut or goat cheese!  (See the recipe to make your own macadamia nut goat cheese under Salads, Kale with Hazelnuts, Pear, and Macadamia Goat Cheese in a Honey Balsamic Vinaigrette)  A small amount of sauerkraut everyday along with a meal adds a healthy dose of probiotics to your diet. I have a fermentation crock but I will also share with you a simple method for fermenting cabbage that doesn’t involve having a crock. A few litre mason jars and some heavy duty zip lock bags filled with water as a weight will do the trick.

 

 

Ingredients:

  • 2 medium organic purple cabbages, outer leaves removed
  • 5 Tbsp. of salt (unrefined sea salt or pink himalayan salt. I used some beautiful Icelandic sea salt that my son brought back for Iceland!
  • 2 tsp. of dried chipotle pepper powder

21/2 cups of fresh or frozen organic raspberries

Cut and core the cabbage and then with a sharp knife cut it into slices. Place the cabbage into a large bowl, one you can really get your hands into!  I cut it relatively thin but not too thin as I like a coarser texture to my sauerkraut. I had to include a photo of the purple cabbage goddess!

 

 

 

 

 

 

 

Add the 5 tbsp. of salt to the sliced cabbage. Massage the cabbage and salt well with clean hands until it begins to soften and some of water from the cabbage begins to pool in the bottom of the bowl. This will take a good 15-20 minutes. Add the chipotle powder and the raspberries to the cabbage and mix well with your hands until combined.

 

 

 

If using a fermentation crock:

With your hands, transfer the mixture to the crock and press down well with your hands to pack it tightly into the bottom of the crock. The liquid from the cabbage should begin to ooze toward the top of the mixture.

 

 

Place the weights that come with the crock on top of the cabbage mixture.

 

The liquid may not initially rise to cover the cabbage but after 8 hours or so the salt in the mixture will encourage the cabbage to release more moisture so that the liquid level rises above the cabbage. If after 8 hours this is not happening, add enough water to cover the cabbage. If the cabbage is not submerged mold will develop.  Fill the rim at the top of the crock with water to create a seal and put the lid on. This will allow C02 to escape but no air to get in. Place the crock out of direct sunlight in a spot that is between 15 and 20 degrees C. (55 and 72 degrees F) The sauerkraut will be fully fermented in two weeks although you can still remove small amounts and eat it before the full two weeks if desired.

 

 

If you are using a mason jar:

Follow the same procedure as if using a crock by filling your mason jars with the cabbage mixture and then pressing the mixture firmly into the bottom of the jars until the moisture from the cabbage rises to the level of the cabbage. Fill a heavy duty zip lock bag (sandwich size) with water and set it on top of the cabbage filled mason jar. The weight of the water filled bag will keep the cabbage submerged under the liquid. If after 8 hours, the liquid has still no risen to submerge the cabbage, top it up with a little water. It is important to keep the cabbage submerged so that mold doesn’t grow on the exposed cabbage. Place the kraut in a dark place between 15 and 20 degrees C. for 15 days. Check it periodically to make sure that all of the cabbage is submerged in the brine.

After fifteen days:

When the sauerkraut is fully fermented, scoop the kraut out of the crock or mason jars with clean hands into mason jars. Put lids on the jars.  At this point it must be stored in the fridge. It will last several months in the fridge.

Trouble shooting:

  • If mold develops on the top of your sauerkraut simply scoop it off. A greyish or greenish mold is completely normal however if it is black, pink, or orange make sure you discard it!
  • If your sauerkraut is soggy or lacks crunch, you didn’t use enough salt

 

 

 

 

 

Raw “Ono” Hawaiian Pizza

This past market day I had a few messages from people at the Banff Farmers Market wondering where I was with my raw pizzas! Here’s one last raw pizza recipe for you! This ono (means delicious in Hawaiian) Hawaiian variation begins with the same ono sauce from the Margarita Pizza recipe but is topped with a spicy walnut “meat”, coconut bacon, veggies, fresh pineapple and a handful of arugula. The coconut bacon gets its smoked flavour from cumin, smoked paprika and mesquite powder. Mesquite also lends a slightly sweet, caramel like flavour and is high in protein, calcium, magnesium, potassium, iron and zinc. It is also a delicious salad topper! You will have plenty left over.  Follow the Raw Pizza Crust recipe to prepare the crusts 3 days prior to making these. Prepare the raw tomato sauce from the Raw Margarita Pizza one day prior to assembling.

 

 

Ingredients:

  • Dehydrated sunflower buckwheat pizza crusts (from raw pizza crust post)
  • one recipe of raw tomato sauce (from raw Margarita Pizza post)
  • one recipe of coconut bacon (recipe follows, make one day prior to assembly)
  • dehydrated veggies (recipe follows)
  • one recipe of raw walnut meat (recipe follows)
  • fresh pineapple, peeled, cored and chopped
  • arugula to garnish

The coconut bacon:

  • 3 cups of ribbon cut raw unsweetened coconut
  • 1/4 cup of maple syrup
  • 1 Tbsp. ground cumin
  • 1 Tbsp. olive or avocado oil
  • 2 Tbsp. tamari
  • 1 tsp. fresh lemon juice
  • 1 tsp. himalayan pink salt
  • 1 tsp. smoked paprika
  • 1 Tbsp. mesquite powder
  • 1/2 tsp. ground chipotle pepper powder

Combine all of the ingredients in a blender until smooth. Place the coconut into a medium sized bowl and then pour the mixture over top, massaging well with your hands to cover the coconut completely with the sauce.

 

 

 

Spread evenly onto a couple of teflex sheets on your dehydrator screens. Dehydrate at 117 F. for at least 12 hours or until crisp. Allow to cool before breaking into bite sized pieces. Store in an airtight container.

 

The veggies:

  • 1 red pepper, seeded and sliced
  • 1 yellow pepper, seeded and sliced
  • 1/2 red onion, thinly sliced
  • 1 tbsp. olive or avocado oil
  • 1 tbsp. of tamari

 

 

Toss the sliced veggies with oil and tamari.   Spread onto a teflex sheet on a mesh deyhdrator screen and dehydrate at 117 degrees F. for 2-3 hours until the veggies begin to soften and appear sauteed. While the veggies are dehydrating, prepare the walnut “meat”.

The Walnut Meat:

  • 3/4 cup of walnuts soaked in water for 2 hours
  • 3/4 cup of walnuts (dry, not soaked)
  • 1/2 tsp. himalayan pink salt
  • 1/4 tsp. smoked paprika
  • 1/4 tsp. garlic powder
  • 1/4 tsp. red pepper flakes
  • 1 Tbsp. nutritional yeast flakes

Drain the soaked walnuts. Combine all ingredients in a food processor until crumbly. Set aside.

 

Final Assembly (Whew!!)

The pizza can be assembled a few hours prior to eating and is great left over the next day! The crust continues to soften the longer it sits but is still easily eaten with your hands.

Spread the raw tomato sauce over your pizza crusts.  Distribute the dehydrated veggies evenly over the sauce along with the prepared walnut “meat”.

 

 

Top with lots of coconut “bacon” and fresh chunks of pineapple. Cut along the pre-scored lines.

 

 

Garnish with fresh arugula to serve!

 

Raw Margarita Pizza

Assuming that you have your crusts in the dehydrator, the rest of this recipe is relatively simple! The raw tomato sauce that creates the platform for the rest of the ingredients needs to be dehydrated overnight so you can pop it in your dehydrator along with the crusts as you transport them from the teflex sheets to the mesh screens. You could potentially use the sauce un-dehydrated but something magical happens to it as it reduces in the dehydrator! It not only thickens but also intensifies in flavour. The cashews for the “cheese” need to be soaked for 4 hours prior to blending so plan accordingly.

 

Ingredients:

Special equipment: dehydrator and a food processor

 

  • Prepared Sunflower Buckwheat pizza crusts (See Raw Market Pizza post for crust recipe)
  • one recipe of Cashew cheese (recipe follows)
  • one recipe of pizza sauce (recipe follows)
  • fresh sliced tomatoes
  • lots of fresh basil
  • pitted kalamata olives
  • fresh cracked pepper
  • olive oil to drizzle

 

The Pizza Sauce:

  • 400g of vine ripened tomatoes
  • 1 red pepper, seeded and chopped
  • 1/3 cup of nutritional yeast
  • 1/8 cup of balsamic vinegar
  • 1 large clove of peeled garlic, chopped
  • a pinch of red pepper flakes
  • 1/2 tbsp. crushed fennel seeds
  • 1 tbsp. onion powder
  • 1 tsp. dried oregano
  • 11/2 tbsp. of himalayan pink salt
  • 1 tbsp. smoked paprika

Place all of the ingredients except for the dried oregano into a high speed blender. Blend until smooth.

 

 

 

 

 

Stir in the oregano by hand. Pour the sauce into either a large shallow bowl or a shallow baking dish. Dehydrate 8-12 hours at 117 degrees F. When you remove the sauce from the dehydrator it will appear thickened and darker in colour.

 

 

 

Stir well. Set aside while you prepare the cashew cheese.

 

The Cashew Cheese:

  • 11/2 cups of raw cashews, soaked in plenty of water for at least 4 hours
  • 2 tbsp. fresh lemon juice
  • 1/2 tbsp. organic lemon zest
  • 2 tbsp. nutritional yeast
  • 1 tsp. pink himalayan salt
  • 1 green onion, minced
  • 1/4 cup of minced basil
  • Drain and rinse the cashews. In a food processor combine the cashews, lemon juice, zest, yeast, and salt. Process until thick but smooth adding a tbsp. or two of water if you need to. If should have a similar texture to ricotta cheese. Stir in the minced green onion and basil by hand.

 

 

 

 

 

 

The final assembly:

Spread a generous amount of the pizza sauce onto your prepared crusts.

 

 

Arrange thinly sliced fresh tomatoes on top of the pizza sauce and then drop dollops of the cashew cheese onto the pizza to resemble big soft lumps of bocconcini! Artfully arrange fresh basil and pitted olives onto the crust. Top with plenty of fresh cracked pepper and a drizzle of good olive oil!

 

You can either eat the pizza right away cutting it carefully following the lines that you scored onto the crust prior to dehydrating or you can let it sit for an hour or so to allow the crust to soften a little.

 

 

Reconstructed Cob Salad with Devilled Avocado and Coconut Bacon

This is one of my favourite summer salads! If you don’t have a dehydrator you can substitute small pieces of tempeh fried in a little oil and tamari for the coconut bacon. I have piped a raw curried hummus into the avocado before topping the salad with a balsamic vinaigrette.

Special equipment needed: a dehydrator if you are making the coconut bacon and a food processor

 

 

 

The coconut bacon:

  • 3 cups of raw ribbon cut coconut
  • 1/4 cup of maple syrup
  • 1 Tbsp. ground cumin
  • 1 Tbsp. of olive oil
  • 2 Tbsp. of tamari
  • 1 tsp. lemon
  • 1 tsp. himalayan pink salt
  • 1 tsp. smoked paprika
  • 1 Tbsp. of mesquite powder
  • 1/2 tsp. of ground chipotle pepper

Place coconut in a large bowl. Blend  together the rest of the ingredients and then mix by hand into the bowl of coconut until it is well coated.

 

 

Spread onto a teflex sheet and dehydrate at 117 degrees C. for about 12 hours. Break into pieces and then store in an airtight container

 

The Devilled Avocado:

  • 1 recipe of  room temperature Raw Cashew Curry Hummus without the added coconut as it will make it challenging to pipe through a piping bag! (Search Raw Cashew Curry Hummus under appetizers)
  • 1/2  pitted, peeled, avocado per person
  • smoked paprika to garnish

Prepare the hummus according to the recipe. Set aside at room temperature while you gather the rest of the ingredients.(Keeping the hummus at room temperature will make it easier to pipe)

 

 

Peel and core the avocados.

 

Spoon the cashew hummus into a piping bag with a star tip.

 

 

Pipe the hummus into each avocado half and then sprinkle with smoked paprika and a pinch of salt.

 

 

 

The Dressing:

  • 1 clove of minced garlic
  • 1/4 cup balsamic vinegar
  • 1 tsp. of honey or maple syrup
  • 1 tsp. dijon mustard
  • 1/2 tsp. himalayan pink salt
  • 1/4 tsp. freshly cracked pepper
  • 3/4 cup of extra virgin olive oil

In a medium sized bowl combine the garlic, vinegar, honey or maple syrup, dijon mustard, salt and pepper. Whisk while adding the olive oil.

 

The Salad:

  • Lots of fresh greens of your choice. This salad is traditionally made with romaine lettuce however it is pictured here made with greens from my garden and microgreens grown in my kitchen.
  • 1/2 devilled avocado per person
  • organic corn shaved from the cob or thawed frozen organic corn
  • halved cherry tomatoes
  • thinly sliced red onion
  • chopped cucumber
  • a generous handful of coconut bacon per plate
  • 1 recipe of balsamic vinaigrette (Depending on how many you are serving, you will most likely have dressing left over)

The final assembly:

Layer lots of fresh greens on each plate. Place the devilled avocado to the side of the greens and then artfully arrange the corn, halved cherry tomatoes, red onion, chopped cucumber, and coconut bacon on top of the greens. Top with a generous amount of balsamic vinaigrette.

Raw Salted Turtles

Just in time for Valentines Day! Who wouldn’t love dark chocolate with gooey salted caramel, lightly toasted pecans, and a sprinkle of Icelandic Sea Salt!

 

Ingredients:

  • 60 grams of prepared raw chocolate (see Raw Chocolate post), chopped and melted over a double boiler
  • 1/2 cup of raw pecans, lightly toasted
  • 12 medjool dates, pitted
  • 1/3 cup raw almond butter
  • 2 tbsp. maple syrup
  • 1 tsp. vanilla extract
  • pinch of salt
  • 16 drops of Caramel Medicine Flower Extract (Available at specialty markets. Not really necessary but bumps up the caramel flavour)
  • finishing sea salt

 

 

 

 

Either prepare chocolate from scratch, keeping melted over a double boiler, or melt one batch  of raw chocolate in a double boiler. Be careful not to overheat the chocolate. Keep the water hot beneath but not boiling while you prepare the caramel.

 

 

 

 

The Caramel:

Remove pits from the dates. Process in a food processor until they form a large sticky ball.

 

Add the almond butter, maple syrup, vanilla, salt, and caramel extract if using to the processed dates. Continue to process until it forms a large smooth ball. You may need to stop and scrape down the sides a few times.

 

 

Roll the caramel into 1 cm. balls and set aside. There should be enough chocolate to make 48 turtles and more than enough caramel so feel free to pop a few caramel balls in your mouth!

 

 

With a 1/2 tsp. measuring spoon, spoon 1/2 tsp. of melted chocolate into 48 little foil cups.(1 inch in diameter) Place on a cookie sheet and set in the fridge or freezer to set.

 

 

Remove from the freezer. Gently press a ball of the prepared caramel on top of each chocolate disc and then press a toasted pecan into the caramel. If you are using big pecans you might want to break them in half.

 

 

Drizzle 1/2 tsp. of the remaining melted chocolate over the caramel and pecans. Sprinkle with a few grains of coarse sea salt and then return to the fridge or freezer to set. Store in the fridge until you are ready to eat or give as gifts!

 

 

 

 

Socca with Buffalo Cauliflower and Cashew Ranch Dressing

Socca, also known as Farinata, is a thin un-leavened pancake of chick pea flour originating as street food from the south of France. When cooked under the broiler in a cast iron skillet it makes a nutritious gluten-free pizza crust! I have topped this variation with a mixture of roasted cauliflower, carrot, and celery tossed in Franks Red Hot Sauce. A creamy cashew ranch dressing cools the heat and balances the acidity. Variations are limitless! Just remember to make the batter 4 hours before you use it. This gives it time to thicken. I often double the recipe as it stores well in the fridge for a few days.

You can buy chickpea flour at most natural foods stores however, it is really easy to make it yourself in a Vitamix or Blend Tech Blender. Simply grind whole uncooked dried chickpeas to a powder. To make it more nutritious and bio-available, I soak my chickpeas overnight to sprout them and then dehydrate them for 10-12 hours before grinding to a flour. Either way, this flour is loaded with fibre, antioxidants, protein, and minerals and may help in the prevention of colon cancer.

 

Socca:

makes four 8 in. flat breads

  • 1 cup of chickpea flour
  • 1 cup of water
  • 3/4 tsp. salt
  • 1/4 tsp. ground cumin
  • 21/2 tbsp. olive oil
  • fresh cracked pepper

Whisk all of the ingredients together in a medium sized bowl. Cover with a tea towel and let sit for at least 4 hours.

 

 

Cashew Ranch Dressing:

  • 1 cup of raw cashews soaked in water for at least one hour, drained
  • 2 Tbsp. apple cider vinegar
  • 3 Tbsp. extra virgin olive oil
  • 11/2tsp. himalayan pink salt
  • 1 tsp. dijon mustard
  • 1/2 cup water
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • lots of fresh cracked pepper

Blend the drained cashews, cider vinegar, olive oil, salt, mustard and water on high until silky smooth. Spoon into a mason jar and add the dried oregano, basil, and pepper. Store in the refrigerator until ready to use. It will thicken slightly as it cools.

 

 

 

 

Buffalo Cauliflower:

Buffalo Sauce:

  • 1/2 cup Franks Red Hot Sauce or your favourite variation
  • 1 tbsp. coconut oil

Heat the hot sauce and coconut oil in a small saucepan to combine. Set aside.

pre-heat your oven to 400 degrees F.

  • 1 large head of organic cauliflower broken into 1/2 inch pieces
  • 1/2 yellow onion, chopped
  • 1 celery stalk, chopped
  • 1 large carrot or 2 small, chopped
  • 2 Tbsp. olive oil
  • 1 tsp. himalayan pink salt

Garnish:

  • chopped Italian parsley
  • 2 green onions, chopped
  • chopped cucumber

Combine cauliflower,  yellow onion, celery, and carrot in a large bowl. Add the olive oil and salt, tossing well to coat. Place the oiled veggies on a cookie sheet and roast in your oven for about 30 min. Toss a few times throughout. Cauliflower should be tender and slightly browned. Remove from the oven and toss with the hot sauce mixture. Set aside while you prepare the socca. Turn the oven to Broil.

 

 

To Make the Socca:

Adjust the top rack in your oven so that it is about 8 inches from the broiler. Oil your cast iron fry pan or crepe pan lightly and place on the top rack in the oven to heat. Remove the hot pan from the oven and add about 1/2 cup of the socca batter, swirling it around to form roughly an 8 in. circle. Place it back on the top rack with the oven door closed and let it cook for 5-8 min. There is no need to flip it. It will cook right through and should be nice and crisp on the edges but soft throughout. Remove the pan from the oven and slide the socca onto a plate. Repeat with the remaining batter.

 

 

 

 

 

 

 

 

 

 

When the socca are all made you can turn the heat down in the oven to 425 F. to re-warm the buffalo cauliflower if necessary. Otherwise distribute it evenly onto the cooked socca. Drizzle with plenty of cashew ranch sauce, lots of chopped fresh parsley, green onion and chopped cucumber!

Quinoa Pomegranate Salad with Roasted Pecans

This protein rich salad jewelled with pomegranate seeds is perfect with a bowl of soup or as an accompaniment to a holiday meal.  This salad only takes half an hour to prepare once you learn the trick of whacking a cut open pomegranate with a wooden spoon to remove the arils!

 

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Ingredients:

serves 4-6

  • 11/2 cups of uncooked quinoa
  • 2 tsp. of pink himalayan salt
  • 1/3 cup of extra virgin olive or avocado oil
  • 1/3 cup balsamic vinegar
  • 1 tsp. dijon mustard
  • arils from one or two pomegranates
  • 3/4 cup of roasted pecans, chopped coarsly *
  • 3 green onions, chopped
  • 3/4 cup of flat leaf parsley, chopped
  • lots of fresh cracked pepper

 

* To roast the pecans bake at 350 for 6-8 min. on a cookie sheet.

Combine the quinoa with 2 cups of water and the 2 tsp. of salt in a small saucepan. Cooking the quinoa with the salt ensures that it is distributed evenly. Cover, bring to a boil and then simmer for 15 min. Allow to sit for 10 min. before fluffing with a fork. While the quinoa cooks, prepare the rest of the ingredients.

The dressing:

Whisk the oil, balsamic vinegar and mustard together in a small bowl. Toss the dressing with the warm quinoa in a medium sized bowl. Allow it to cool to room temperature while you prepare the rest of the ingredients.

To prep the pomegranate:

Score the outer skin of the pomegranate in 1/2 with a knife.

 

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Pry it apart with your fingers and then gently pry each half apart slightly to loosen the arils.

 

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Holding the pomegranate half over a bowl, whack the outside of it with wooden spoon. The arils will all pop out into the bowl!

 

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Remove any little bits of the yellow membrane that may have fallen into the bowl as well.

 

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Add the arils, roasted pecans, green onion, and parsley to the dressed, cooled quinoa.

 

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Mix well and top with plenty of fresh cracked pepper!

 

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Raw Cultured Cashew Cheesecake with Blackberry Preserves

My mom makes the best baked cheesecake, the kind that you allow yourself only one slice because it is so rich but you can’t help slivering away at it because it is so good! This recipe is my effort to recreate that cheesecake raw. I have used a mixture of cashews and macadamia nuts because the mac nuts give it that “baked” texture. You can use cashews exclusively, however; the resulting texture will be smoother and creamier but equally delicious.  Cultured with acidophilus, this cheesecake is an abundant source of probiotics. Just remember to get it started 3 days before you want to serve it! I made 4 mini cheesecakes in 3 inch ring moulds, and one in a 4 inch mini spring form pan. Alternatively you can make one larger cheesecake in a 6 inch spring form pan or 6 of the smaller ones.

Use whatever berries are in season for the topping. I used blackberries however; blueberries and raspberries are delicious as well. You can even use frozen fruit.

 

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Filling Ingredients:

  • 2 cups of raw, organic cashews
  • 1 cup of raw, organic macadamia nuts
  • 3 capsules of acidophilus
  • 1/2 tsp. organic lemon zest
  • 4 Tbsp. of clear agave or raw honey
  • 2 tsp. of nutritional yeast
  • 3 Tbsp. of fresh lemon juice
  • 1 tsp. of vanilla extract or 1/2 tsp. of vanilla powder
  • pinch of salt

Soak the cashews and macadamia nuts in a bowl of water overnight on your countertop.

Strain the nuts and combine with just enough water to blend (about 1/4 cup) until very smooth. Empty the contents of your acidophilus capsules into the mix and blend again briefly to incorporate. Be careful not to overheat the mixture in the blender as it might kill the probiotics. Line a medium sized bowl with a nut milk bag or a few layers of cheesecloth. If using cheesecloth, make sure that you have a large enough piece to wrap the mixture and to twist up the ends overtop.

 

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Gather up the ends of the nut milk bag or the cheesecloth, twisting it snuggly on top. Set into a plastic colander over your bowl and then place  a weight on top. I use a big river rock that I use for a pestle but a mason jar full of water works great! Cover with a clean tea towel and let sit on your counter top for 24-36 hours. The speed at which it ferments will depend on the temperature of your kitchen. You will be able to tell when it is ready because it begins to smell a little bit sour. I usually opt for 36 hours or a little more in my cool kitchen.

 

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When the mixture is ready, unwrap it and spoon it into a medium sized bowl. The texture will have changed once it has fermented. It will appear fluffier and aerated.

 

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Add the 1/2 tsp. of lemon zest, 4 tbsp. of desired sweetener, 2 tsp. of nutritional yeast, 3 tbsp. of lemon juice, 1 tsp. of vanilla, and the pinch of salt to the nut mixture. Stir well with a spoon. Feel free to adjust the flavour adding more sweetener or lemon if desired. Set aside while you make the crust.

The Crust:

Ingredients:

  • 1 cup of raw almonds (sprouted if you have a dehydrator) *
  • 1/4 cup of coconut sugar
  • 1/4 coconut oil, softened

(* to sprout almonds, soak overnight in water on your counter top. Drain and rinse. Dehydrate for 24 hours at 117 degrees F.)

Grind the almonds well in a food processor. With the motor running, add the coconut sugar and the coconut oil. Process until combined. Place your ring moulds on a cookie sheet lined with parchment paper. Distribute the crust evenly amongst the moulds and set in the fridge or freezer for 10 minutes or so to set. As the coconut oil cools in the mix the crust will become very solid.

 

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Remove from the fridge and divide the filling evenly amongst the moulds. Press it down well with an offset spatula or the back of a spoon to make sure that it fills the moulds completely. Place in the refrigerator overnight. The cashew cheese will set up nicely in the fridge, allowing you to slide the moulds off. At this point you can make the topping, saving it in the fridge to decorate the cheesecakes once they have set.

 

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After 1-24 hours, remove the cheesecakes in their moulds from the fridge. Gently ease an offset spatula or a paring knife around the inside edges of the moulds and then pressing up from the bottoms, slide them out of their ring moulds. You can tidy up the edges with a spatula or a knife.

 

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The Topping:

Ingredients:

  • 11/2 cups of fresh berries (1/2 cup to puree and 1 cup of whole berries to mix into the puree)
  • 1/8 cup of soft pitted dates (medjool)
  • 1/2 tsp. of vanilla extract

Blend 1/2 cup of the fresh berries, and vanilla, in a blender or mini food processor with 1/4 cup of the fresh berries. The whole idea here is to create a thick jam that you will mix the remaining cup of fresh berries into to top the cake! Stir the remaining berries into the slurry. Decorate your cakes with the berry mixture. Refrigerate until ready to serve!

Kale Caesar with Crispy Tempeh

My friend Julie and I made dozens of mason jars full of this hearty salad for The Banff Yoga Festival. Here is the recipe for all of you who requested it! Tempeh is a fermented soy product that is loaded with protein and easily digested. Much like tofu it soaks up whatever it is marinated in. In this recipe it is simply coated with a little tamari and fried in avocado oil before being tossed with baby kale, cherry tomatoes, capers, lemon rind, croutons, and a creamy cashew dressing.

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Ingredients:

serves 4

  • 1 pkg. of Earth bound Farms baby kale
  • 1 recipe of cashew caesar dressing (recipe follows)
  • 1 recipe of fried tempeh (recipe follows)
  • 1 cup of cherry tomatoes, halved
  • 1/4 cup of capers, drained
  • 1 heaping tsp. of  organic lemon zest
  • 3/4 cup of croutons of your choice ( I made raw dehydrated croutons however you can make your own by sautéing cubed gluten free bread in a little olive oil or simply crush some rice crackers or Mary’s gluten free crackers into the salad for texture)

 

The Dressing:

  • 3/4 cup raw cashews soaked in water for at least 2 hours
  • 1/4 cup of nutritional yeast
  • juice of two organic lemons, zest the rind to garnish the salad
  • 1 pitted soft date
  • 1 stalk of celery, chopped
  • 2 whole cloves of garlic
  • 1 Tbsp. apple cider vinegar
  • 1 tsp. himalayan salt
  • 1/3 cup of water
  • lots of fresh cracked pepper

 

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Combine all ingredients except the lemon rind and the pepper in a high speed blender until silky smooth. Stir in the pepper and set aside.

 

 

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Crispy Tempeh:

We used smoked tempeh for this salad but if you can’t find it, regular tempeh will work just fine. Thaw the tempeh and cut into rectangles, 1/4 in. X 1 in. X 2 in. Heat 2 tbsp. of olive oil over medium heat in  a large skillet. Add the tempeh along with 2 tbsp. of tamari. Continue to stir until the tempeh is browned on all sides. Tempeh tends to soak up a lot of oil as it cooks so feel free to add a splash more. Set aside to cool.

To Serve:

Toss the baby kale with enough dressing to coat, capers, tomatoes, reserved lemon zest, croutons, crispy tempeh, and more freshly cracked black pepper and a sprinkling of nutritional yeast.

 

Thai Green Kohlrabi Salad

Kohlrabi being very similar in taste and texture to green papaya, lends itself beautifully to this Thai salad. It is a relative of the cabbage family and is rich in vitamin C, B6, and trace vitamins and minerals. In Thailand this salad is known  as Som Tum, with “som” meaning sour and “tum” referring to the pounding sound of a pestle that is used to crush the dressing ingredients! If you don’t have a pestle and mortar the dressing can be blended or mixed in a food processor. The kohlrabi pictured below is purple however; it is most often pale green.

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Ingredients:

serves 4

  • 3 fist sized kohlrabi, peeled
  • 2 cloves garlic, chopped
  • 1 shallot, minced
  • 1 red birds eye chill, seeds removed, minced
  • 1/2 tsp. pink himalayan salt
  • 2 large tomatoes, chopped
  • 1 Tbsp. coconut sugar or raw cane sugar
  • juice of 1 lime
  • juice of 1/2 an orange
  • 1/2 cup of toasted peanuts or almonds, chopped
  • 1/2 cup cilantro, chopped
  • 1/4 cup mint, chopped
  • a splash of tamari to taste

With a mandolin, slice the kohlrabi into very thin spaghetti like strips. If you don’t have a mandolin you can grate it coarsely but the mandolin gives it a much nicer texture. Set aside in a medium sized bowl.

In a mortar, combine the garlic, shallots, red chili and salt. Grind with the pestle to a smooth paste.

 

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Add the chopped tomato and crush gently into the paste. (Alternatively using a food processor or blender in place of the mortar and pestle)

 

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With your hands gently  massage the mixture into the kohlrabi. Add the coconut sugar, lime juice, and orange juice. Season to taste with a splash or two of tamari. Serve topped with chopped peanuts or almonds and cilantro and mint.

 

 

 

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