Vegan Apple Squash Cake with Earl Grey Date Balls

Base:
2 cups Pecans

1/2 cup ground flax

1 tsp ginger

1 1/2 tsp cinnamon

1/4 tsp cloves

1/4 tsp nutmeg

a pinch of sea salt

10 deglet dates

Filling:

1/2 cup maple syrup

1 small organic butternut squash

a pinch of sea salt

1 can of organic coconut milk

1 cup melted coconut oil

Date Balls:

20 dates soaked in hot water with 1 tbsp earl grey tea (loose leaf)

bee pollen

2 tbsp coconut oil

Apple Topping:

1 macintosh apple

1/2 lemon juiced

1 tsp cinnamon

1 tsp maple syrup

Blend base ingredients in a food processor and press into a springform pan.  Then place in the freezer to chill.  In a high speed blender, mix filling ingredients.  Then pour into the base and place cake back in the freezer while you prepare the toppings.  Thinly slice apples and in a bowl, mix with lemon juice, cinnamon and maple syrup. Then, going back to the food processor, drain dates and blend them with the earl grey tea leaves for the bag. Use a mini ice-cream scoop to make ball shapes and top with bee pollen for nutrition and colour. Place in the freezer to set. Once the filling in the cake is solid enough, top with apple slices and date balls.  Let it set in the fridge overnight and serve next day :)

Rocky Road Caramel Drumstick Pie (Vegan)

~ Inspired by the nostalgia of caramel drumsticks and rocky road desserts, I half-hazardly combined the two in this vegan adaptation. ~

Graham Cracker Crust

1.5 cup finely ground gluten free graham crackers

1/3 cup coconut sugar

a pinch of salt

8 tbsp coconut oil

Mix together and press into a glass backing dish.

Bake for 7m @ 375 degrees.  Then let it cool.

Melt 1 cup dark chocolate chips in a double boiler.  Line the cooled crust and then place in the freezer to solidify.  This is to mimic the drumstick cone chocolate coating. 

Coconut Cream Filling

160 ml coconut cream

1/2 cup coconut oil

1/4 tsp vanilla bean powder

3 tbsp agave

Almond Butter Caramel

1/4 cup almond butter

1/4 cup agave (maple syrup would have been optimal but I was out.)

2 tbsp coconut oil

Toppings

Drizzle with almond butter caramel and top with vegan marshmallows, chopped, unsalted peanuts and shredded dark chocolate.

Rosemary Cardamom Kumquat Tarts

These little beauties are tart with a pinch of savoury and sweet.  

The perfect transition from winter into spring/summer flavours.  

Rosemary Cardamom Tart Shells

1.5 cup Soaked Cashews

1/2 tsp vanilla bean powder

6 cardamom pods (extract seeds and blend in a spice blender)

2 tbsp fresh rosemary

4 dates

Kumquat Cashew Filling

3/4 cup seeded kumquats

12 tbsp water

4 dates

1/2 cup soaked cashews

White Chocolate Top Layer

1 cup cacao butter

2 tbsp coconut sugar( I used 2 tbsp honey but it separated when solidified)

A dash of grey sea salt

Candied Kumquats

8 kumquats

2 tbsp water

A pinch of vanilla bean powder

1.5 tbsp honey

Prep 2 cups of cashews the night before by soaking them in water in the fridge.  If you’ve forgotten, an hour or 2 before of soaking will do, if you have a high speed blender.  

Dry off your cashews with a fresh dish cloth.  Place 1.5 cups of cashews in a food processor with the rest of the crust ingredients.  Blend until smooth and press into silicone muffin tins or paper wrappers.  Place in the freezer.

Slice 3/4 cups of kumquats in half and remove seeds.  Place in a blender with the last of the cashews (1/2 cup), 12 tbsp of water to thin it out and 4 dates to cut the tartness. Blend until smooth.  The mixture should still be quite thick but at a touch more water if it’s not blending.  Fill the tart shells leaving a bit of room at the top and rerun to the freezer.

For the white chocolate layer, melt in a pot over low heat with coconut sugar and sea salt.  Let it cool slightly but not so much so that it starts to solidify again.  Pour over frozen tarts and return to the freezer.

Slice kumquats into wheel shapes and de-seed.  In the meantime, in a small pot, allow water, honey and vanilla to come to a boil.  One it’s boiling, add the fruit and bring it back up to a boil.  Then reduce to a simmer for 10m.  Remove from the stove and allow to cool before placing in a glass dish with the syrup in the fridge. 

Once the white chocolate layer is solidified, remove from their silicone tart shells and top with candied kumquats.  These tarts can then be stored in the fridge.  

Makes about 9 tarts

Could easily be made into a cake as well, using a spring form pan.

Takes ridiculously too long to make.

Gingerbread Cheesecake (Vegan)

Gingerbread Cheesecake (Vegan)

Base:

9oz raw Almonds

A pinch of Sea Salt

10 Dates

1/4 cup Coconut Oil

Bottom Layer:

1 cup soaked Cashews

1/3 cup Vanilla Almond Milk

1/3 cup Molasses

1 tsp Cinnamon

2 tsp fresh grated Ginger

1/4 tsp Cloves

A pinch of Sea Salt

The juice of 1/3 a Lemon

1/3 cup Soy Lecithin

Coconut Cream Centre:

1/3 cup Coconut Cream
1/3 cup Raw Cashews

1 tsp raw Vanilla Bean Powder

1/4 cup Vanilla Almond Milk

2 tbsp Maple Syrup

1/3 cup Coconut Oil

Top Layer:

Repeat recipe for bottom layer.

Blend all base ingredients until they stick together and then press into the bottom of a well greased springform pan, with coconut oil.  Place this in the freezer.

In a high speed blender, blend all the bottom layer ingredients except for the lecithin, until smooth.  Then mix in the lecithin until the granules are no longer visible and the consistency is thick.  Spread this out over the base and place back in the freezer.

Once again, in a high speed blender, mix all the ingredients for the coconut cream and pour over the first layer.  This one with take a while to set so give it a bit of time to freeze before re-making the gingerbread layer for the top.

Let the whole thing set in the fridge over night or in the freezer for 10-20m or so.

Strawberry Milkshake (Vegan)

Strawberry Milkshake (Vegan)

1/4 cup coconut milk

1/2 cup filtered water

1 cup strawberries

3 medjool dates

1/4 tsp almond extract

1/2 tsp raw vanilla bean powder

Blend everything together and garnish with fresh berries.

Marzipan Protein Bites

These little morsels are rich and satisfying, made of nut butters and sprinkled with a touch of cacao.  It's like dipping your spoon into the almond butter jar but 10x better.

1/4 cup almond butter (raw is preferable, but I didn't have any)
1/4 cup raw walnut butter (Artisana)
5 medjool dates
1 1/2 tsp organic almond extract
1/8 cup melted coconut oil.
raw cacao powder for the topping

1) Blend nut butters, dates and almond extract in a high speed blender or food processor until smooth.

2) Place coconut oil in a glass dish, then place that dish in a bowl of boiling water until the oil is liquified.  Then add that to the blender mixture.

3) Press into a small dish or sealable container and top with raw cacao powder

4) Refrigerate until solid and cut into small squares.

Thai High Smoothie

Thai High Smoothie

1 mango

1 handful fresh parsley

3/4 cups water

1 handful ice

1/8 cup unsweetened coconut yogurt

the juice of 1/2 a lime

A fresh, creamy taste of summer to beat the snowy winter blues.  
Blend all together and enjoy :)

Vegan Turkish Coffee Pudding

This is a great pick me up treat that's satisfying and just enough sweet.

Vegan Turkish Coffee Pudding

1 1/4 cup Soaked Raw Cashews

1/3 cup Coconut Milk

3 tbsp Water

1/2 tsp Cardamom

1 tbsp Raw Cacao Powder

1 tbsp Instant Coffee

8 Deglet Noor Dates

Blend everything in a high speed blender until smooth.  Place in the fridge first to solidify a bit or eat as is for a nice coffee treat. 

Double Chocolate, Banana Peanut Butter Cake (Vegan)

Crust:

1 cup Raw Jungle Peanuts (soaked for a day and dried over night or dehydrated)

2 tbsp of Almond Butter

4 Medjool Dates

A pinch of Sea Salt

Banana White Chocolate Filling (Layer 1):

2 Bananas 

1/2 cup Coconut Oil

1/2 cup Raw Cacao Butter

3 Dates

1/2 cup soaked and drained Raw Cashews

Peanut Butter Filling (Layer 2):

1 cup Peanut Butter (Unsweetened/Natural)

6 tbsp of Soy Lecithin

2 tbsp Coconut Oil

1 cup Unsweetened Almond Milk

3 Dates

Chocolate Gnash Topping:

1/2 cup Maple Syrup

1/2 cup Raw Cacao Powder

1/2 tsp of Raw Vanilla Powder

A pinch of Sea Salt

Instructions:

1) Soak Cashews and Jungle Peanuts throughout the day.  Remove the Jungle Peanuts, pat them down and leave them covered by a dry towel to dry up a bit over night.  Let the cashews continue to soak in the fridge.

2) The next day, blend the dry Jungle Peanuts in a food processor with the rest of the crust ingredients until smooth and it seems to bulk up around the sides.  Press that into the bottom of a springform pan that has been greased with Coconut Oil.  Place that in the Freezer.

3) In a high speed blender, mix all of the Banana White Chocolate layer until smooth.  If using a regular blender or one without a plunger, it's a good idea to boil some water, place a metal bowl over the boiling water and allow just the Cacao Butter and Coconut Oil to melt for easier blending.  Stir constantly if you choose this method.  When this layer is mixed, remove the base from the freezer and pour this layer on top.  Spread it evenly to the edges with a spatula or spoon and shake the tray a bit for a more even finish.  Place it back in the freezer.

4) Clean the blender and you're ready for the second layer.  Mix everything but the Soy Lecithin in the Peanut Butter filling layer until smooth.  Then add the Lecithin and blend again until it's thoroughly mixed.  Remove cake from the freezer and pour this layer onto, again, spreading it with the same technique mentioned above.  Place it back in the freezer.

5) Clean the blender once more and it's time for the Gnash Topping.  Mix all 3 ingredients and mix thoroughly. Remove cake from the freezer and cover with this final layer, starting at the centre and spreading it out with a spoon slowly.  Place it back in the freezer for an hour for quick setting or let it sit in the fridge overnight before cutting.

Note:  Since the Bananas will brown, this cake should be consumed within 4-5 days and be kept refrigerated.

Enjoy! :)

Raw Vegan Chocolate Orange Mango Cheesecake

This cheesecake is punk taste test approved! Vegan ponx potluck anyone? 

Crust: 
1 1/4 cups Pecans
5 medjooll dates
Pinch of sea salt
2 heaping tbsp raw Cacao powder

Base Filling:
250g raw organic cashews (Soak overnight and drain to use)
3 Oranges juiced with pulp
THe zest of 1 orange
30 drops od sweet citrus essential oils
1/3 of a lemon juiced
Light pinch of turmeric for colour
1/2 tsp fresh ginger
1/2 tsp cinnamon
1 tsp Cardamom
1 tbs soy lecithin
1/2 cup coconut oil
1 tbsp Maple Syrup

Top Layer:
The Zest of 1 orange
1 orange
2 heaping tbsp Chia seeds
1 small Mango

Instructions 

1) Mix all base ingredients in a food processor till everything is mixed evenly.
It should stick together when squeezed.  If it doesn't add more dates one at a time.
Press flat into the bottom of a spring form pan and set aside.

2) In a high speed blender or food processor (regular blender is not strong enough to blend that cashews finely)
Blend everything until smooth.

3) Pour this on top of the base and place in the freezer while you make the top layer.

4) In a blender, Blend chia, orange and zest until the chia is fully broken down.
add mango and blend for a second or two at low speed so that it's still a bit chunky.

5) Pour this mixture on top of the base filling.

6) If you're going to be serving it soon after you can place it in the freezer to solidify faster.
If not, let it set in the fridge overnight.

Spiced Squash Pie with Vanilla Date filling (Raw Vegan)

I experimented with squash this thanksgiving season and this pie was an instant success.  When my friend woke up with cravings for it the next morning, I knew I just had to share.

Crust:
Mix equal parts;
Hazelnuts
Cashews
Pecans
Flax
Hemp Seeds

It should be 1 1/3 cup approximately

12 Medjool Dates
2 tbsp Apple Pie Spice


Filling:
1/2 Butternut Squash
6 Medjool Dates
1/2 can Coconut Milk
8tbsp Soy Lecithin
1/2 cup Coconut Oil
1tbsp Cinnamon
1tbsp Cardamom
1/4 tbsp all spice
Pinch of Sea Salt
1/3 a Lemon Juiced

Topping:
1 1/2 tbsp Vanilla Bean Powder
1 tbsp soy Lecithin
1/3 cup Unsweetened Almond Milk
5 Medjool Dates
2 tbsp Coconut Oil
A pinch of Cardamom and Cinnamon

Instructions

1) Blend all the crust ingredients in a food processor until it sticks together.  Press it into the bottom of a pie pan.  I chose a glass one.  Place that into the freezer for the time being.

2) Cut the skin off half a squash and place it in a high speed blender.  Add the rest of the ingredients for the filling and blend until smooth.  Pour that into the base and place back into the freezer.

3) For the topping, blend all the ingredients and put into a piping bag. Decorate the top as desired. 

4)  Let the pie set overnight or in the freezer for an hour for quick setting.

Rockin' Raw

Rockin'n Raw is a raw vegan restaurant at 178 North 8th Street, Brooklyn, NY. It specializes in organic, Peruvian, New Orleans, Creole style, living cuisine. The atmosphere is calm and welcoming. Defiantly the sort of place you need time to enjoy, unless you're ordering food in advance to go. Though the restaurant was almost empty, service was slow.

I ordered Tallarines ala Huancaina. A spicy zucchini pasta in Peruvian aji/nut cheese sauce, choclo, mushrooms and peppers (as shown above). They weren't kidding about the spicy description either. This dish has bite, in the most positive way imaginable. If you love spicy food, this cheesy pasta dish is a definite recommendation. Perfectul portioned to fill you up and reasonably priced for the size and quality at $14. I scraped my plate clean which is always a good sign.

For dessert, I ordered the Lucuma Cheesecake (as seen below) and a piece of Banana Bread to go. The cheesecake was a good texture. No overwhelming flavor so probably best for classic cheesecake lovers, though they have a classic cheesecake option as well. They had a crusted cacao layer on the top and bottom which didn't seem necessary and could have been far more chocolatey for my taste. However, I enjoyed it and couldn't complain about the $9 price for NY raw vegan cheesecake. The banana bread was too sweet for my taste and the cinnamon cream filling (which I was really looking forward to) was more flaky than anything and didn't really add much to the dessert at all. As far as desserts go this restaurant has one of the best selections I've seen though. It would be a great place to go, even for a treat. All desserts are visible in a glass display case so you can let your eyes do the choosing for you.

On top of their vast food variety, Rockin' Raw also has a wide array of smoothies, milkshakes, fresh juices, tea, coffee, cocktails, wine and beer. No shortage of choice anywhere here, which I love. It's places like this that keep me coming back so I can try everything. It all just looks and sounds amazing.

Rating: 9.5/10
http://www.rockinraw.com/

Caravan of Dreams

Caravan of Dreams is a quaint, atmospheric vegan restaurant on the lower east side of Manhattan. The lighting inside is dim, coupled with light and airy music selections for the perfect vibe of comfort and relaxation. I must admit, the menu was a bit overwhelming. So much selection that if you're one who finds it hard to make decisions, maybe have a look at the choices before hand online. Including brunch, dinner, dessert and smoothie options, there is no shortage of delicious organic, kosher food descriptions to make you salivate.

Dinning with a friend here is probably your best bet if you're looking to try as many things as possible seeing and the prices are a bit steep. Understandably so due to the standards they keep, yet still on the hefty side for this type of restaurant in my opinion.

I tried:

Pizzetta, one of their raw vegan options. The veggies were fresh and the nut cheese was the perfect texture but this pizza left allot to be desired. The sauce had no tang to mingle with the rest of the toppings. Its flavor was practically obsolete. The crust was probably the most disappointing aspect. If it were analyzed by food scientists, I'm sure they'd agree that that cracker was no longer LIVE. It was too thick and over dehydrated for my liking. It's flavor was also lacking, possible due to over dehydration but none the less, it could have used some more salty flavors such as sun dried tomatoes or celery. For $19, I was disappointed.

The Coco-Mango Pie was my savior. One layer of coconut cream, then a layer of mango cream, drizzled in strawberry sauce and a thin nutty crust. This gluten free dessert was to die for. Allot lighter than most raw vegan pies which was a delightful surprise and didn't give me the feeling of being weighed down later, due to my body processing to much fat.

Over all, I think I'll have to go back to try one of their superfood smoothies or coconut keifer drinks to satisfy my curiosity with their unique flavor combinations.

Rating: 6.5/10

Rawvolution NYC

Rawvolution is a restaurant transplant from Los Angeles, CA. Knowing this going in and my general love for all that is raw vegan cuisine, needless to say, I was expecting allot. Upon first glance, they had a great selection of take out meals or parts there of. Mock tuna and egg filling, sandwiches and and an assortment of dessert balls full of nutritious superfoods. As far as other dessert options go, the other pickings were pretty slim. One type of cake, being pumpkin which I could really appreciate for its seasonal conscious instead of focusing on more imported products as well as a few different cookies.

I went in with a humongous smoothie craving and seeing as I was not particularly hungry, I figured I'd go for that and a dessert. Since they were out of ingredients for the smoothie I initially chose, I settled on a simple strawberry smoothie with a maca add in. No ingredients listed for the smoothies on their menu so I was going into this a bit blind. With this I was fairly disappointed. Being the average $8 smoothie price for NY, plus the additional charge for the maca, what I received was something I could have put together at home if I were running out of ingredients in the fridge. It literally tasted like straight up strawberries and nut milk which, don't get me wrong, is tasty enough but when I go out and spend $10 over all on a drink, I'm expecting something a little more elaborate and flavorful. At least a date or something to sweeten it. On top of the basic taste, it was pre-made. The texture was thick but it didn't have the satisfying icy texture to satisfy my craving. I tried to legitimized that perhaps their raw vegan values system is so stringent that they also refuse to freeze fruit due to nutrient loss or they don't want to add ice because it would make it less easily digested. I would never order a smoothie here again. You know you're dissatisfied when 1/3 of the way through something you think 'I'll just take this home and mix it with something else later.'

My desserts of choice were the raw cookie dough balls. These were spectacular. Not like a regular cookie dough ball but probably as close as you'll ever get in the raw vegan world. The texture of the dough was extremely smooth in contrast to the crunchy cacao nibs. The taste was slightly like coconut but not so overpowering to make them a coconut dessert. If anything, I'd go back for these.

The Staff was absolutely lovely. I'm salivating just thinking about their take-out selection so despite my disappointment, I think I'll be back for lunch at some point.

Rating: 6.5/10