October 6, 2013
This nearly-raw treat is full of berries, rather than sugar and fat! A lot of vegan cheesecakes rely on large amounts of nuts and oils to create a rich texture. Instead, I use a natural thickener to make this cake smooth and creamy!
- 1 cup nuts (walnuts, almonds, etc.)
- 1 cup rolled oats
- pinch salt
- 1/3 cup dates (packed)
- 2-3 Tablespoons water
- 1/2 teaspoon vanilla
- Coconut oil (or other oil for greasing)
- 3 Tablespoons coconut shreds
- 1 cup cashews
- 3 cups berries
- 2/3 cup dates (packed)
- 2 Tablespoons lemon juice
- 2 1/2 cups water
- 4 Tablespoons agar flakes
- For the filling, place cashews in a bowl, cover with water, and soak (1-4 hrs).
- For the crust, place the nuts, oats, and salt in a food processor and pulse until finely chopped. Add the dates, water, and vanilla and process until well combined. (Add a little more water if the mixture needs more moisture to stick together.)
- Grease the base of a 9" pie plate, or similar sized glass dish and sprinkle the coconut shreds evenly on the bottom (to prevent the crust from sticking to the bottom).
- With your hands kneed crust and flatten with your palms. Place it in the pie plate and evenly spread with your fingers to cover the whole base. Set aside.
- Drain and rinse cashews and place them in a blender with the berries, dates, and lemon juice.
- Place the agar flakes and water in a small saucepan and heat on medium/low, stirring often, until the agar has dissolved (about 5 minutes).
- Pour the agar/water into the blender and blend until well combined.
- Pour the filling into the crust and place it in the refrigerator to set.
Yields: 8-12 servings
October 5, 2013
If you are looking to eat healthier foods and simplify your diet be sure to check out our Guide to Simple Eating fact sheet. It's full of meal suggestions, cooking tips, tasty sauce recipes, and so much more that you can create - simply and deliciously!
September 25, 2012
We're always excited to visit the bulk bins at our local co-op or grocery store. One of the most colorful sections is the bean bins - there are so many varieties! Some beans you can cook on demand (no soaking needed), like lentils or split peas. Other types require a bit more prep and cooking time, so we usually cook these in large batches and freeze them so they are always available. This is cheaper and fresher than buying them in cans, plus we want to avoid the BPA lining that most cans have. We save our used glass jars (from nut butters, pasta sauces, etc.) to store the beans in, but you can also buy some canning jars if you don't have enough.
- 3 cups dried beans (garbanzo, black, navy, soy, pinto, kidney, etc.)
- 9 cups of water
- Put beans and water in a large bowl and let soak overnight.
- Drain and rinse beans.
- Put soaked beans and another 6 cups of water into a large pot. Bring to a boil and turn down and let simmer for 30 minutes to one hour, checking beans until they are done (kidney take longer than black, for example).
- Drain when done. Use them fresh or let cool to put in jars. Beans will last about 2 days in the refrigerator or months in the freezer.
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