Raw Vegan Cashew-Cranberry Cheesecake Bites

because one can only eat so many cookies.

Raw Cranberry-Cashew Cheesecake Bites.

shame-free.

Bake, eat, repeat. My perpetual holiday mantra. Bake the treats. "Quality test" the treats. Second round "quality test' the treats (because this is the very definition of important stuff, folks). Realize I don't have enough treats left to actually give as gifts. Bake the treats again. Feel shame.

I did not break the cycle this season. I did, however, supplement with something raw and full of whole food-y deliciousness and PRETTY.

The most important feature of any food gift.

I quality tested the entire first batch as my gift to you, my dear readers.

And then I made some more.

xoxox





 Raw Vegan Cashew-Cranberry Cheesecake Bites

(makes approximately 12 1" bites)

Crust:

1 1/4c raw walnuts

1 heaping cup pitted medjool dates

1/4c raw flaked coconut, unsweetened

1Tbsp flax seeds

pinch sea salt

Filling:

1 1/4c raw cashews, soaked for 2+ hours and drained

1c raw cranberries

1/2c liquified coconut oil

1/4c agave or maple syrup

1/4tsp sea salt

1.5Tbsp lemon juice

Mini Raw Vegan Chocolate Cheesecake

tiny cake for the win.

Mini (Raw Vegan) Chocolate Cheesecake.

because tiny cake always wins.

I could, if properly motivated, carefully craft some sort of elaborate origin story

 for this cake, but it would be a filthy lie. 

The truth is simple. 

I wanted raw cheesecake, the ingredients were on hand and...cake happened. 

More specifically raw vegan chocolate cheesecake with coconut walnut crust. 

Boom.

Now go make some, 'cause its pretty dope. 

(shortest. blog post. EVER.)

Mini Raw Vegan Chocolate Cheesecake

(makes one 4 1/2" cake)

you will need a mini springform pan
or
something comparably sized. 

filling:

1/2c raw cashews

1/2c raw walnuts +

water for soaking

3Tbsp fresh lemon juice

2Tbsp raw agave syrup

(can also use maple or brown rice syrup, not raw)

1/2tsp sea salt
2Tbsp softened raw coconut oil

1Tbsp raw cacao powder

1/2tsp vanilla extract

Raw Fennel-Balsamic Marinated Carrot Ribbons

because sometimes you need to bring the fancy...

Raw Fennel-Balsamic Marinated Carrot Ribbons.

The very fanciest of (carrot) pants.

It's time to up your carrot game a little. Shredded, sliced, raw and roasted are all tried and true, but ribboned? That's new and exciting territory. Fancypants territory. Just arm yourself with a vegetable peeler and get ribboning. If you can get your hands on heirloom carrots a) lucky you! and b) use them! The colors are gorgeous and the flavors are more complex than a traditional carrot. That said, any carrot will work in the recipe, just be sure they are at peak freshness. Once marinated, the carrots are a bright and flavorful addition to sandwiches or salads and make for a stunning side. 

Fancy raw carrots for Thanksgiving, anyone? 

We can't JUST eat biscuits and pie all day...

Oh yes, I brought the fancy.

Fennel-Balsamic Marinated Carrot Ribbons

(makes about 2 cups)

3-4 medium sized carrots, scrubbed and peeled

2Tbsp extra virgin olive oil

1Tbsp balsamic vinegar

2tsp dried or fresh fennel

1tsp fennel seeds

1/4tsp organic sugar 

1/4tsp sea salt

black pepper to taste

Using a vegetable peeler, peel carrots lengthwise into ribbons.

In a large bowl, whisk together oil, vinegar, sugar and salt.

Add carrot ribbons to bowl and stir, or use your hands to combine. 

Sprinkle fennel and seeds over the top and give it a quick stir.

Cover bowl tightly and allow to marinate in the fridge overnight. 

Will keep for up to a week in the fridge. 

Raw Vegan Coconut Cheesecake Bites

i want to be the girl with the most cake.
or just enough cake, really...

Raw Vegan Coconut Cheesecake Bites. 

Little bitty nutty miracle, this thing is.

I will spare you from having to read yet another flowery blog post singing the praises of  cashew cheesecake. Its a damn miracle and we all well know it.  I have a few brief things to say on the subject and then you can get down to the very important business of making, and eventually eating, cake. There are a lot of fantastic raw cheesecake recipes out there, but almost all of them are for special occasion, party of eight, birthday-sized cakes. That's all well and good, but if you're not throwing a party or not in the mood to spend thirty dollars on dessert (all of those raw food components can get a bit pricey), those recipes aren't going to work. Also, I'll let you in on a little secret. Unlike your standard carb-y sugar bomb, raw cheesecake is healthy, nourishing and FILLING. So this recipe is on a mini scale. 'Cause a little goes a long way and 

'cause mini raw foods are adorable.
Oh and I almost forgot, you can eat them for breakfast.
Cheesecake. For breakfast.
So there's that.

This recipe is an adaptation from the always inspiring Choosing Raw.

Raw cashews, measured and ready for soaking.

Recipe notes:
I use a standard silicone 1" peanut butter cup mold, which yields 12 mini cake bites.
For slightly larger cakes try silicone mini or standard muffin cups or a small spring form pan.
You can also use a plastic mold, though the cakes might be more difficult to pop out.

Raw Vegan Coconut Cheesecake Filling
(makes 12 1" cake bites)

1/2c raw cashews
1tbsp agave*
2tsp raw coconut oil
1/4tsp vanilla extract
1/8tsp sea salt
2tsp lemon juice

*you can also use maple syrup, though it is not raw.

Date-walnut crust, fully blended.

Date-Walnut Crust
4 pitted dates
1/3c raw walnuts
2tbsp raw flaked coconut
2tsp raw flax seed meal

Extra flaked coconut for garnish

To prepare filling:
Soak cashews in filtered water for 2-3 hours.
Drain water and discard.
 Place cashews in a blender or food processor.
Add all other filling ingredients and blend
until smooth.
Set aside.




To prepare crust:
Combine all ingredients in the bowl of a food processor and process until mix is made up of only small crumbs
and holds together when pressed in your hand.

Coconut-topped medium sized tarts.

Press the crust into the bottom of each cake mold.
Spoon in cheesecake filling and shake to distribute.
Use a spatula to smooth out the tops then add extra flaked coconut for garnish.
Transfer mold to the fridge and allow to chill for 1 hour.
Once chilled, pop cake bites out of the mold and enjoy!
Store any extras in the fridge.

Yeah, they really want you.
They really want you.
They really do.

Raw Walnut Milk and Raw Walnut Alfredo

(better) late (than never) to the party...

Raw Walnut Milk

and

Raw Walnut Alfredo Sauce.

Freshly blended walnut-y perfection.

 



Walnut milk came as something of a surprise to me. Until about a week ago I had regarded walnuts as too precious a commodity to milk-ify. Oh, how wrong I was... Over the course of the last decade and a half I've tried (and tried making) just about every other kind of non-dairy milk under the sun. After all those years of mad-scientist experimentation, hemp milk became the homemade go-to in my household. It served it's purpose but, while I dig the taste of hemp seeds, I never quite fell in love with raw hemp milk. It lacked the creaminess of store bought and the taste was always a little... off.  But I dutifully made it each week and saved the pulp for raw crackers or cheese or sauce. Meh. Then last week I found myself hemp seed-less and a light bulb went off. Why couldn't I do the same with walnuts? So I did. And it was glorious.
Turns out raw walnut milk is pretty much perfection. Go figure.

And then there's the walnut pulp Alfredo...

*swoon*

Raw. Vegan. Alfredo.

Need I say more?





Soaked walnuts, ready to be blended.

 

Raw Walnut Milk

5c filtered water + extra for soaking

1c raw walnuts

2 pitted medjool dates

1/4tsp sea salt

1/4tsp vanilla extract
 

Place raw walnuts in a small bowl, cover with filtered water, soak for3-6 hours.

Drain soaked walnuts and discard water.

Place nuts, dates, salt and extract into blender or milk maker.

Add 5c water.

Blend until smooth or use set milk maker to raw.

Once blended, strain mixture through a cheesecloth or nutmilk bag, reserving pulp.

If using a milk maker, simply pour off milk and reserve pulp.

And then there was this...
 

Walnut Alfredo with whole wheat pasta, kale, artichokes and fried tofu.
Yes, it was as good as it sounds.
 



Raw Walnut Pulp Alfredo Sauce

(serves 2)

Reserved, strained walnut pulp (should measure about 1/2c)

3Tbsp nutritional yeast

1/2tsp sea salt

1 clove garlic

1/4tsp nutmeg

1/2tsp ground black pepper

1Tbsp reserved walnut milk (more as needed)

Dash of dried oregano (optional)

 

Combine all ingredients and blend until smooth.

Add more walnut milk as needed for creaminess.

Serve over raw or cooked noodles.

 

Raw Coconut-Vanilla Chia Pudding

insert chia pet commercial joke here...
Raw Coconut-Vanilla Chia Pudding. 

Raw coconut vanilla chia pudding served with walnuts, sliced peaches and hemp seeds.

Being a child of the 80s made coming to terms with the whole chia pudding concept rather difficult. Until recently I had only ever experienced chia in pet form, gooey little seeds slathered onto a terra cotta sheep for novelty sprouting. But, in spite of what TV infomercials would have us believe, there is much more to chia than giving fuzzy green fur/ hair to ceramic animals and Mr. T heads.

Chia seeds are nutritional rockstars, ridiculously full of fiber, protein and vitamins, and they happen to make an outstanding pudding. The seeds thicken when soaked in liquid, giving them a texture similar to that of tapioca. Add a little sweetener, a little vanilla, a pinch of salt and you've got a crazy good (and good for you) pudding that can be enjoyed guilt-free any damn time of day.
Pudding for breakfast?
Don't mind if I do.

Maple syrup measuring time. 

Coconut-Vanilla Chia Pudding
(serves 2-3)

 1c light coconut milk

3Tbsp raw chia seeds

1" of a vanilla bean, scraped

or

1tsp vanilla extract

1/4tsp sea salt

1tbsp maple syrup
or
agave syrup

toppings 
suggestions:

raw walnuts
almonds

coconut flakes

cacao nibs

sliced fruit
berries
hemp seeds

In a medium bowl combine chia seeds, sea salt and maple syrup.
Split vanilla bean segment lengthwise and, using the backside of knife, scrape the seeds from inside the pod and
add to mixing bowl.
You can also drop the scraped pod into into the mix for a stronger vanilla flavor. Simply leave pod to soak with pudding then remove before eating.
Add coconut milk, whisk to combine.
Let sit for 5 minutes.
Whisk again, cover tightly and place in the refrigerator for at least three hours until thickened.
Serve with fresh fruit, nuts or seeds.


*Recipe Notes*

Read ingredients when shopping for coconut milk as many brands contain additives and thickeners. My favorite is Trader Joe's canned light coconut milk. It contains only coconut milk and water and is a great value at about $1 per 14oz can.
If you find that your pudding has become overly thick after setting,
add a bit more coconut milk and stir to combine.
Alternately, if it is too thin add a small amount of extra chia seeds to thicken it up.

More ways to eat chia pudding: with raw walnuts, hemp hearts and a sliced fresh fig.

Raw Kale Pesto

more ways to eat kale.

Raw Kale Pesto

Bright, raw, perfect.

We're all obsessed with kale these days. Kale salads, kale pizzas, kale chips, kale EVERYTHING. I've been around the kale-paved block and then some. I've eaten it raw, cooked, baked and chip-ed, but now it's time for something new. Having not yet figured out a good way to pickle it (VERY open to suggestions, though) I'm turning to pesto, a go-to for preserving greens around here. Many recipes call for briefly blanching the leaves beforehand, but it's completely unnecessary. Simply remove the tough stems and process it uncooked. Raw kale makes a bright and simple pesto that is great with everything from raw chopped salad to a traditional pasta dish 

to eating it straight out of the jar with a spoon.

Not that I've ever indulged in such nonsense...

Gorgeous local kale, soon to be pesto-ed.
Can that be a verb now?

Raw Kale Pesto
(makes about 4oz)

1 bunch of kale, about 6-8 leaves, washed and center stems removed

1/4c raw pine nuts or walnuts

1 clove garlic

2Tbsp extra virgin olive oil

1tsp sea salt

1tsp lemon juice

1/4c nutritional yeast

pinch of black pepper

extra olive oil as needed

Coarsely chop kale and garlic clove and place into food processor or blender.

Add pine nuts or walnuts, sea salt, lemon juice, nutritional yeast and peppper.

Process until greens break down, about one minute. 

Drizzle in olive oil and blend until mix is well incorporated. 

For a thinner pesto, add more olive oil 1tsp at a time. 

Store in a glass jar with a tight fitting lid.

Will keep refrigerated for a week or two and freezes spectacularly well.
Cover pesto with a thin layer of olive oil to extend shelf life.

Raw Chard Chips

kale schmale... this is where it's at

Raw Chard Chips.

Kale chips aint' got nothin' on these.

As mentioned in my last post, we're smack dab in the middle of chard week here at the slow club kitchen. Seemingly endless rain and relatively cool early summer temperatures here in the northeast have done wonders for my container-grown plants. As a result I've gone a little mad-scientist over here, experimenting with ways to preserve some of this beautiful bounty. The freezing route has been tested with mediocre results. The pickling route has been tested with OUTSTANDING results (recipe here), so what to try next??

If kale can chip-ifyed, why not chard? 

It can be done! And the results are not only incredibly tasty, but gorgeous. Chard leaves are slightly less hearty than kale, making for a more delicate and entirely different raw chip experience. When readying the leaves, trim away the larger pieces of stem (and save them for these pickled chard stems), but keep the center veins of the leaves intact. This will make the finished chips a bit sturdier. One incredibly helpful tip I can offer- save those little desiccant packets you find in store bought foods like seaweed chips; I hoard them like nobody's business. Toss one into the container with your finished dehydrated chips; it'll do wonders keeping them 

crisp and fresh. 

Paprika-Lime Chard Chips

1 bunch of chard, stems removed and leaves quartered

1.5Tbsp olive oil

1/2tsp sea salt

1.5Tbsp fresh lime juice

1Tbsp paprika

2Tbsp nutritional yeast

Wash and dry chard.

Cut away stems up to the base of leaves and set aside.

Slice each chard leaf top to bottom through center vein, then halve each piece.

Put cut chard into a medium sized mixing bowl.

Add olive oil, salt, lime juice, paprika and nutritional yeast. 

Toss to combine, then use your hands (this will be a little bit messy) to lightly massage mixture into the leaves. 

Spread seasoned leaves in a single layer onto dehydrator sheets.

Dehydrate at 115 degrees for 8-12 hours.

Alternately, the chips can be oven baked at 350 degrees for 8-10 minutes,

just keep a close eye on them as they can easily burn. 

Store in an airtight container (if baking, allow to cool completely first)

for up to a week. 

Pretty food just tastes better, right?

Raw Vegan Goat Cheese

...and the final piece of the puzzle falls into place.
Raw Pine Nut "Goat Cheese"

Raw pine nut goat cheese spread, served with whole grain crackers.

Not to be too much of a curmudgeon, but I'm not generally too big on faux meat and dairy products. Don't get me wrong, they're great transitional foods for those easing slowly into a more vegetarian/vegan diet, and I certainly won't deny scarfing them down from time to time. Tofu dogs on the grill in the summer, vegan cheese on a pizza, and of course the occasional vegan grilled cheese or macaroni and cheese (thank you Daiya), but these things are more of a novelty than everyday food.
Nut-based cheeses are a whole different story.
Healthy, plant-based whole ingredients combine to create a final product with the
creaminess and texture you'd expect from a dairy-based cheese.
Boom.

This is the great uncharted west of the homemade vegan world, people.
An entirely new frontier just waiting to be further explored.
There are a handful of nut-based cheeses on the retail market, but they are hard to come by (or way too expensive) for the majority of us.
As has been stated on this blog before, I am a cheapskate (the alternate working title for this blog was Cheap-Ass Vegan...) and an obsessive DIY-er.
So, not surprisingly, I've been experimenting with some recipes.
I've got a pretty good recipe for raw cashew ricotta under my belt
and now, after a little experimenting, a raw pine nut goat cheese recipe
to share with you, dear readers.

Raw pine nuts, post soaking and roughly doubled in volume.

Raw Vegan Pine Nut 
"Goat Cheese"

(makes about 4oz)

1/2c raw pine nuts

1tsp extra virgin olive oil

1tsp lemon juice

1/8tsp lemon zest

1/2 clove of garlic, finely minced

2tsp nutritional yeast

1/4tsp ground black pepper
1/4tsp salt
plus extra for topping

Place pine nuts in a glass jar or bowl and cover with an inch or two of cold, filtered water.
Soak overnight.

Drain pine nuts and toss into a blender or food processor with all other ingredients.
Blend for 3-5 minutes until completely smooth.


Scrape the blended cheese into a small glass jar,
a 4oz mason canning jar works perfectly.
Tap the jar on the counter a couple of times to get out any air bubbles,
then use a spatula to smooth the surface.

Blended and peppered cheese, about to go into the dehydrator.

Sprinkle a little additional pepper on the surface and pop the jar into your dehydrator*.

Dehydrate at 115 degrees
for 6-8 hours.
The cheese will form a rind on top and firm to the texture of spreadable goat cheese.
Serve the cheese directly out of the jar, as a spread.
Alternately, you can spoon the blended cheese into a rectangle of cheese cloth, roll it into a log,
twist the ends and place it in the dehydrator for the
same amount of time.
This will give you a small log of cheese, which can then be served as is or
rolled in fresh herbs.



*If you are dehydrator-less, do not fear!
The cheese can be "dehydrated" in the oven, set to 170 degrees, for 3-4 hours.

The finished product.

Raw Cashew Ricotta

dairy-schmairy.
Raw Cashew "Ricotta"

Soaked cashews and a sliced lemon, soon to be delicious raw cheese. 

Cashew cheese kind of changed my life. I can't pinpoint the exact moment it happened, but all you need to know is this: one day I discovered that raw cashews could be made into vegan cheese and things were never quite the same. As a long time vegan, the one (and really ONLY) thing I'd truly missed was creamy foods. Not really cheese per-se, but the richness of a creamy pasta dish like lasagna or baked macaroni and cheese. This recipe will satisfy all of those cravings and, brace yourself,
is actually GOOD FOR YOU.
Also completely raw and uncomplicated to make.
Enough said. 

Use it as you would ricotta in a raw or baked vegan lasagna, to fill vegan ravioli or to make your vegan mac and cheese extra creamy, throw some onto a veggie pizza or use it to top off soups and stews. The possibilities are really almost endless. Both the nutritional yeast and red pepper are optional and, while they add a bit of extra
flavor and color, won't be missed if left out.   

Raw Cashew "Ricotta"
makes about 1 1/2 cups

1 1/4c raw cashews
(whole or pieces)

1 lemon, juiced

1 garlic clove, minced

1tsp sea salt

1/2c water

*optional
1/2 red bell pepper, diced

1tbsp nutritional yeast




Place cashews in a bowl, cover with water and soak for at least 4 or up to 8 hours.
Drain water from soaked cashews.
Place them in a blender or the bowl of a food processor.
Add all other ingredients and blend until smooth.
Store in the refrigerator, in an airtight container, for up to a week.

The finished product. 

Dehydrated Meyer Lemons

Alas, citrus season is brief. Preserve, preserve, preserve!

Dehydrated Meyer Lemons

Dehydrated Meyer lemon slices, ready for all sorts of culinary goodness.

Being well stocked with Meyer lemons during the winter months makes me a bit giddy; they have such a brief season and, especially for us here in the northeast, getting your hands on some is like unearthing culinary gold. But how to preserve that gorgeous flavor for the off-season? Many methods have been tried here in the Slow Club kitchen, preserved Meyer lemons (recipe here), frozen juice, candied peels, dried zest, but until last weekend I'd never tried the dehydrator.

Dehydrator tray lined with freshly sliced Meyer lemons. 

As it often does, inspiration struck during the imbibing of spirits. In my hand was a lemon garnished cocktail and I thought "Argh! Why can't I have Meyer lemons in my drinks all damn year round??" or something to that effect... The answer? Break out the trusty dehydrator! Imagine these beautiful little slices jazzing up your favorite cocktail, zesting (yes, pun intended) up your morning tea or a seasonal fruit dish, flavoring summer fruit preserves or even ground into powder and added to baked goods.

Oh the possibilities! Plus they look beautiful in a jar in your pantry shelf, always a nice bonus. Three lemons filled 2 trays of my dehydrator nicely. You can obviously dehydrate more/ less to your preference. Lemons or other citrus fruits can also be oven dried, though they will not have as long of a shelf life.
Some helpful tips on oven drying via Saving The Season can be found here.

Jarred up and ready for use or pantry storage.

Dehydrated 
Meyer Lemons

Meyer lemons, scrubbed 

and sliced 1/4" thick

Slice lemons and place in a single layer directly on dehydrator trays.

Dehydrate at 135 degrees for about 16 hours.
 Once lemons are dry, store in an airtight container in a cool, dark place.

Make sure lemons have completely dried before storing.
If any moisture remains, they could mold or spoil. 

Quick tip: save moisture absorbing silica packets leftover from other dried packaged foods (they often come in things like seaweed snacks and rice crackers) and pop them into the jar before sealing. This will keep your lemons and other homemade dehydrated foods crisp and fresh infinitely longer.