Friday, July 31, 2015

Chocolate Banana Peanut Butter Cheesecake

Chocolate Banana Peanut Butter Cheesecake
I have to say one of my favorite fruits is banana and you can’t go wrong with a winning combination of peanut butter and chocolate!!

Note: this recipe is a slight variation from a previous chocolate banana cheesecake. Here I add cacao in the filling and add bananas with ganache on top of slices.

Use a 5x8 inch pan that is very square at the corners unlike the glass Pyrex ones that have a curve on all sides. If using curved pan your treats when cut will tip on its side when served on a plate. – I know because I’ve made this mistake.

Ingredients Crust
1/2 cup Buckwheat groats ground
1/2 cup raw almonds
1 tbsp cacao
2 tbsp creamy peanut butter
3 tbsp pure maple syrup
2 tbsp water
Small pinch sea salt

Method Crust
1. Add buckwheat groats to a food processor and blend until super fine, add all almonds and cacao pulse until crumbly, add peanut butter, maple syrup, pinch sea salt and blend until crust holds together when pressed if too dry add the 2 tbsp water. 

Press crust into 5x8 inch parchment lined bread pan. Now make the filling

Ingredients Filling
1 cup cashews soaked 4 hours then rinsed
¼ cup pure maple syrup, or agave or brown rice syrup – which I don’t use
1 cup full fat coconut milk from can
1 large ripe banana
3 tbsp raw cacao powder
¼ cup unsalted peanut butter
2 tbsp raw coconut oil - melted
3 tbsp coconut butter soft or melted
1 tsp pure vanilla extract
½ tsp ground cinnamon
Small pinch sea salt

Method Filling
1. Add all ingredients for filling to a powerful blender such as Vitamix and blend until very creamy
2. Add on top of the crust and let firm for 6-8 hours covered in freezer
3. Lift out of loaf pan place on cutting board and cut 8 squares.  Melt your chocolate and cut one banana into sliceds

Method Chocolate Ganache
Use your favorite raw chocolate ganache recipe or use mine, which isn’t raw and uses melted organic chocolate bar

2.5 oz chocolate bar chopped into small pieces and placed in stainless steel bowl
¼ cup non dairy milk
Tiny pinch sea salt

1. Boil the milk and add it to the bowl of chopped chocolate. Let it sit for a minute then stir and add pinch sea salt and stir again. Work quickly before chocolate firms.  Drizzle chocolate on each slice of cake. Dip two slices of banana in chocolate for each cake and finish with chopped peanuts.

Keep cake covered in fridge

Tuesday, July 28, 2015

Avocado Mash, Lime Juice, Smoked Paprika and Smoked Sea Salt

Avocado Mash, Lime Juice, Smoked Paprika and Smoked Sea Salt
My latest obsession is this Avocado mash topped with exciting flavors that will have you licking your lips for more.  I’ve been serving this every week at the local farmer’s market along with sandwiches, burgers, falafels and salads, along with other little treats. This is the first time creating food for the public. In this small town, I wasn’t sure of the response since vegan options are limited here.  So far the feedback is encouraging - overwhelmingly wonderful, and enthusiastic. I’m so grateful that everyone is enjoying the food and coming back for more, it truly fills my heart with joy and gratitude.

Tuesday, July 14, 2015

Chocolate Avocado Coconut Mousse

Chocolate Avocado Coconut Mousse
I’ve got so much avocado lately, sometimes purchasing 15 at a time. I usually buy them very hard and place them in a brown paper bag to ripen. Once they are ripe, I stop the process by storing them in the fridge, this gives me at least another week or two before they start to brown. I Typically don’t buy so many at once, but since making food once a week for the farmer’s market I’ve had to purchase many, and calculating the timing for ripeness is crucial.

Wednesday, July 8, 2015

Lemongrass, Ginger Cashew Cream with Wild Berries

Lemongrass, Ginger Cashew Cream with Wild Berries
A few minutes down the road from my home in the country is the most beautiful and peaceful place I like to go for walks. I especially love to take my dog there because she can roam freely and just be herself. It’s a long trail surrounded by wide, open fields and the sky so big above. Occasionally there’s a jogger or a bicyclist but most of the time it’s just the 3 of us.

Monday, May 11, 2015

Quinoa Parfait with Fruit, Lemon Cream and Almond Chocolate Crumble

Quinoa Parfait with Fruit, Lemon Cream and Almond Chocolate Crumble
Don’t you love a pretty parfait especially a fresh one loaded with fruit and cream? The varieties to creating one are endless and this is just one version among many but hope it inspires you.
For the bulk of the parfait, I chose to use quinoa instead of granola because I wanted something more filling and packed with protein. For the yogurt, I made a lemon cashew cream, the one I used for my carrot cake, it’s thick and delicious and compliments well with all the other goodness.