Miriam Sorrell's Blog, page 20

Raw Chocolate & Orange Cheesecake

Probably the best chocolate and orange cheesecake in the world ! This one honestly takes some beating – chocolate and orange is already a winning combination, but with this delectable coconut and nut base, and creamy orange filling, this cheesecake proves that raw vegan desserts can be completely mouthwatering.

Serves 4

INGREDIENTS FOR THE CRUST

½ cup raw almonds

1/3 cup pecan nuts

1/3 cup pitted dates

1 tsp chia seeds (US link here, UK link here)

1 Tbsp extra virgin coconut oil (US link here, UK link here)

1 Tbsp unsweetened raw cacao powder (US link here, UK link here)

METHOD

You will need a 4 inch springform pan (available in US here, or UK here). By all means line it with cling film, plastic or parchment (greaseproof paper) – if not, ensure you grease it all over with coconut oil.
Place all the ingredients in a food processor, and process until crumbs are formed and it’s sticky to the touch.
Now press the above mixture into the base of the pan, working your way up to the sides.  Place in the freezer until you have made the filling.

INGREDIENTS FOR THE FILLING

1 cup raw cashews (pre-soaked and drained)

1 Tbsp extra virgin coconut oil (US link here, UK link here)

1 sweet orange, freshly squeezed (plus the zest of one put aside for garnishing)

1 Tbsp raw coconut sugar (US link here, UK link here)

1/8 tsp turmeric (for the colour) (US link here, UK link here)

METHOD

Place all the ingredients in a high-speed processor (link), and process for a while until totally smooth – the mixture must be thick but very smooth.
Now carefully pour this mixture onto the base crust.  Then place back in freezer whilst you make the ganache topping.

INGREDIENTS FOR THE GANACHE TOPPING

2 Tbsp extra virgin coconut oil, soft but not totally melted (US link here, UK link here)

1 Tbsp unsweetened cacao powder (US link here, UK link here)

1 Tbsp raw coconut sugar, or less if you wish (US link here, UK link here)

METHOD

Place these ingredients in a wide mug or bowl, and mix for a couple of minutes with a fork.  Taste if you wish, and remove your cheesecake from the freezer.
Pour the chocolate mixture into the centre of your filling, making a circular motion with the chocolate mix on the surface. Then, using the back of a spoon, ever so carefully evenly spread the mixture, which ought to be slightly thick.
Garnish with the orange zest, and re-freeze for an hour.  Then place in the fridge for 4-5 hours before serving it. Or better still serve the next day !  Enjoy !

 

All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

PLEASE SCROLL DOWN TO THE COMMENT BOX AT THE BOTTOM OF THIS PAGE TO LEAVE YOUR COMMENT ON THIS RECIPE.  THANK YOU.

Raw ‘Carrot Cake’ Style Cheesecake

I have been meddling around for the last couple of years with raw desserts and such like.  I confess I have no desire whatsoever to go on a raw vegan diet, I love my cooked food and know I would just miss it far too much.  BUT, that said, I am a believer in the old adage ‘Variety is the Spice of Life’ – and I do love aspects of raw food, in particular raw desserts, dips, and sauces (which I marginally heat up).  However, I don’t like cold soups, or other food that in my mind, and out of personal preference, I couldn’t stomach cold, such as pizza.  But that is not what this is all about.  This is about embracing aspects of raw vegan recipes with some adjustments that suit my palette. This summer it’s going to be a combo of dishes, mostly healthy, all vegan, a few naughty ones (always) – and all about feasting on, and embracing, what Mother Nature has to offer us. Intended for our culinary pleasure, and to infuse our senses with a huge sense of well-being.  That is the entire ethos of Mouthwatering Vegan.

This amazing cheesecake, with it’s two-layered filling, is simply beyond delicious – a sensational and wonderful dessert for spring or summer, with the most decadent of base.  Raw desserts tend to be quite rich, so I prefer to make mine in small quantities. You will enjoy this thoroughly, especially if you miss carrot cake, but don’t want the hassle of baking, and prefer a healthier treat.  Unique & Fabulous – Enjoy and let me know how yours goes !

Note :-  I like my crust/base thick, and it really works with this recipe, if you prefer yours otherwise adjust accordingly.

Serves 4

INGREDIENTS FOR THE BASE

1 medium sized sweet carrot, finely grated, or if you have a high-speed processor, use that with the rest of the ingredients to follow

1 Tbsp oats

2 Tbsp desiccated (shredded) coconuts (available here in the US or UK)

1 Tbsp sultanas

3 medjool dried dates (rinse in warm water to hydrate a little)

2 tsp sunflower seeds (good brands in the US or UK)

2 tsp pumpkin seeds (good brands in the US or UK)

a pinch of Himalayan salt (US or UK)

2 Tbsp soft extra virgin coconut oil (melted preferably) (US link or UK)

the zest of ½ an orange or lemon

¼ tsp ground cinnamon

 

METHOD

Use a 4 inch springform pan (order from here in the US, or here in the UK), and grease it thoroughly with coconut oil.
Meanwhile, first process the dates in your food processor, followed by the other dried ingredients, until you have a thick crumb base.
Then add the coconut oil, and pulse until it a ball is formed.  Do NOT over process- you should still be able to see pieces of nut, carrot, oats and seeds – this is important.
Now, with clean hands, press this mixture into the bottom of the tin. You will have more than enough for a nice thick base (eat the rest if there is a little extra – it’s good for you !).  Now place the base in the freezer while you make the fillings.

INGREDIENTS FOR FILLING NO. 1

3½ oz (100g) pre-soaked cashew nuts, drained

1 Tbsp raw coconut sugar (US or UK), or other sweetener of your choice (use more if you prefer)

2 Tbsp (30 mL) lemon juice

1 Tbsp (15 mL) extra virgin coconut oil (US link or UK)

3 Tbsp (45 mL) water (you may need a tiny bit more)

 

METHOD

Process the above until thick and very smooth.  This somewhat depends on the processor you have – if it is a high-speed one, you will get excellent results, if not, you will have to spend more time processing.  It is important that it breaks down into the consistency of a very thick cream. My Vitamix (here is the UK link) is probably more important to me than my cooker !
Now remove the cheesecake base from the freezer, spoon this layer of filling gently onto it, and flatten with a spatula.  Then place it back in the freezer.

INGREDIENTS FOR FILLING NO. 2

1¾ oz (50g) raw almonds

2 small to medium sized sweet carrots, roughly chopped

1 Tbsp raw coconut sugar ((US or UK) (use more if you prefer)

3 Tbsp (45 mL) water, though you may need a little more)

METHOD

Process these ingredients until totally thick, smooth and creamy – taste for sweet personal preference.  Once it’s smooth, remove the single filling cheesecake from the freezer, and spoon this last cream layer on top.
Garnish with shredded/desiccated coconut, and coconut sugar.  Place in the freezer for half an hour, then place in the refrigerator for 3 to 4  hours before serving.
Enjoy !

 

All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

PLEASE SCROLL DOWN TO THE COMMENT BOX AT THE BOTTOM OF THIS PAGE TO LEAVE YOUR COMMENT ON THIS RECIPE.  THANK YOU.

Pastitsio Perfetto

Pastitsio, sometimes spelt pastichio (or pasticcio in Italian), is a Greek and Mediterranean baked pasta dish, made with ground beef and béchamel sauce, with layers of pasta sandwiching the sauce. I have perfected the typical Greek flavour, with cinnamon, nutmeg & clove – and I defy anyone to spot that this is vegan in a blind tasting !

INGREDIENTS FOR THE SAUCE

olive oil

6 fresh plum tomatoes, processed in a food processor

1 large white onion, finely chopped

4 to 5 cloves garlic, finely chopped

2 Tbsp tomato puree/paste

1 bayleaf

1½ tsp dried oregano

1 cinnamon stick

salt to taste (don’t omit this – it’s not a dessert)

2 tsp molasses or dark brown sugar

454g (1 lb) ground vegan mince (I used Linda McCartney) (or else TVP available here in US or UK)

¾ cup (180 mL) hot water

a pinch of clove powder (don’t omit)

INGREDIENTS FOR BÉCHAMEL

100g (3½ oz) margarine or any other vegan option

1 cup plain flour

2 Tbsp (30 mL) olive oil

¼ tsp nutmeg

2 cups vegan cheese of your choice, grated

700ml (24 fl oz) plain unsweetened soya milk (I use Alpro)

500g (17½ oz) medium hollow macaroni (I used Maglie di Zito rigate)

METHOD

First boil the pasta according to packet instructions. Then drain, rinse well in cold water, and set aside.

For The Red Sauce

Gently heat up your oil in a large non-stick pan, and fry your onion, mixing frequently. Add your garlic after a few minutes, and continue mixing.  Lower the heat, and allow to cook for a further minute or so.
Next, add the tomato paste, continue mixing, and then add your vegan ground mince, together with the spices, herbs, salt and pepper. Allow to cook for 5 minutes or so, until the aroma from the mix begins to emerge.
Now gently add the tomato pulp, and allow to simmer for 10 minutes, adding a little water at a time as it thickens.  Add the remaining ingredients, cover, and cook for a further 25 minutes, stirring intermittently so that it won’t stick.
Taste for salt, then leave the sauce on minimum for a further 10 minutes, whilst you make your béchamel sauce.

For The Béchamel Sauce

First gently heat the margarine until it melts in a small heavy bottomed pan.
Meanwhile, get the remaining ingredients (except for the grated cheese) and blend in your food processor.
Gently pour into the buttered heated pan, mixing constantly until the white sauce begins to thicken. Then add the grated cheese, and continue to mix for a minute.  Remove from heat once it has thickened.  The trick with this sauce is to mix all the time and taste it for salt.

Assembling For Baking

First mix in one ladle of the béchamel sauce to half of the pasta, then place this in a greased ovenproof dish, evening it out once you have done so.
Next, gently spoon the ground mince sauce evenly over the pasta.
Now add the remaining pasta evenly, and then pour the remaining white béchamel sauce on top.
Place in a hot 400ºF (200ºC) oven for 45 minutes, until it has gone golden on top.  Then drizzle on a little olive oil.  Allow to stand for 15 minutes before serving.
Serve with a Greek salad, with black olives, and Enjoy !

 

All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

PLEASE SCROLL DOWN TO THE COMMENT BOX AT THE BOTTOM OF THIS PAGE TO LEAVE YOUR COMMENT ON THIS RECIPE.  THANK YOU.

Green Fruit & Vegetable Curry – with Pomegranate, Tomatoed Basmati Rice

I love fruit in curries, and this one is so mouthwatering, and full of great flavour.  I created it very much with the balance of sweet and savoury in mind, and I have to say it was a huge success.  It’s ideally suited to those times when you crave a curry, but also a sweet, but you don’t wish either to be too predominant.  Great served with popadoms, and my amazing Greek-inspired tomatoed basmati rice.  Try it, and feast both your eyes and your tastebuds – share with a loved one please !

INGREDIENTS

3 to 4 Tbsp (45-60 mL) olive oil or coconut oil for frying

1 white onion, finely chopped

2 cloves garlic, chopped

1 courgette/zucchini, roughly chopped

2 green apples, chopped into 1” pieces (leave the skin on them)

1 tsp crushed cardamom seeds (can be found at this UK link, or US)

1 tsp curry powder (I used a hot one)

1 tsp garam masala (can be found at this UK link, or US)

½ tsp cumin seeds (can be found at this UK link, or US)

¼ tsp asafoetida (can be found at this UK link, or US)

½ tsp caraway seeds (can be found at this UK link, or US)

½ tsp chilli powder (can be found at this UK link, or US)

¾ tsp turmeric powder (can be found at this UK link, or US)

¼ tsp coriander seeds (can be found at this UK link, or US)

¼ cup (60 mL) oil of your choice

salt to taste

¾ cup frozen spinach, thawed (or slightly cooked spinach)

1 cup petit pois (baby peas) – frozen work very well

2 Tbsp brown sugar, or other sweetener of your choice

165 ml coconut milk – not a low fat one (can be found at this UK link, or US)

100 ml soya cream, or other non-dairy cream of your choice 

¾ cup (180 mL) water

100 g sultanas, or large raisins

extra vegan cream and chopped red chillies, for decoration

 

METHOD

Heat your oil in a large ovenproof saucepan, and fry your onions until tender and transparent.
Next, add all your spices in a mug, and mix with the ¼ cup of oil to make a curry paste.
Now, add your courgettes and garlic to the onion mix, stir for a minute or so, then pour in your curry paste.  The aroma will be emerging at this point.
Add your apple pieces, and the remaining ingredients, except for the coconut milk and cream. Allow to simmer gently, adding a tiny bit of water at a time, and mixing.
Cover, and let it cook for about 25 minutes – don’t let it dry out, and add a little more water if you need to.
Finally, add the remaining ingredients, stir and cover. Place in a hot 350ºF (180ºC) oven for 30-45 minutes.  Remove half way through to give another stir.
When it’s ready, uncover for 10 minutes, and it’s ready for serving.

Now let’s go make the rice.

 

Pomegranate, Tomatoed Basmati Rice
 

INGREDIENTS

1½ cups basmati rice, washed, cooked according to the packet’s instruction, then drained and set aside.

2 Tbsp tomato paste

olive oil for frying

1 small to medium sized onion, finely chopped

salt to taste

¼ cup roasted cashew nuts

½ cup pomegranate pulp

½ tsp crushed cardamom seeds (can be found at this UK link, or US)

METHOD

First, fry your onions in a large shallow pan, until they turn slightly golden.
Then add your tomato paste, and lower the heat.  Allow the tomato paste to sweat with the onions and release its concentrated flavour – the sauce usually turns the oil into an orange colour when this happens.
Next, add your cooked rice (making sure it’s cooled down by now), and mix well to distribute the tomato mix.
Turn into a serving dish, sprinkle on the exotic spicy garnish – roasted cashews, pomegranate pulp and cardamom seeds – and serve.  Yes, it’s that easy !

 

All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

PLEASE SCROLL DOWN TO THE COMMENT BOX AT THE BOTTOM OF THIS PAGE TO LEAVE YOUR COMMENT ON THIS RECIPE.  THANK YOU.

 

First Proper Vegan ‘Hard-Boiled Eggs’ In The World !

I am happy to announce that these are the 1st proper VEGAN hard-boiled eggs in the history of the world. They are due to be featured in an upcoming vegan magazine, which I will announce closer to the time. Nothing can come close to these, they taste like eggs and look exactly like them – a completely unique recipe.




These Vegan ‘Eggs’ are dedicated to every compassionate mother who would rather not use eggs in her kitchen . . .
See why here on this link.

All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

PLEASE SCROLL DOWN TO THE COMMENT BOX AT THE BOTTOM OF THIS PAGE TO LEAVE YOUR COMMENT ON THIS RECIPE.  THANK YOU.

A Choice of Two Exotic Spring Salads

More wonderful fresh produce from the Gardens at Villa Bologna, served in their inimitable Ceramika Maltija dishes. Spring is in the air, and so are flavours of the Med from Mouthwatering Vegan Recipes for your joie de vivre !

 

Red Cabbage, Spring Onion & Roast Pecan Nut Salad, with a Sweet
Toffee-Style Fruit, Maple & Balsamic Dressing

¼ fresh red cabbage, shredded or finely chopped

1 spring onion (scallion), chopped

¼ cup roasted pecan nuts, roughly chopped

½ red apple, chopped or grated (mine was at the bottom of the salad)

flat leaf parsley, finely chopped, for garnishing (optional)

 

DRESSING

1 Tbsp maple syrup

2 Tbsp raisins

1/8 cup olive oil

1/8 cup balsamic vinegar

pinch sea salt

1 tsp vegan margarine or coconut oil (UK) or US

 

Place in a food processor, and process until smooth and thick

 

Place chopped salad ingredients in a bowl, pour dressing on top, and garnish with parsley.

 

Potato & Beetroot Salad with a Naughty Lemon & Zesty Cream
Dressing

3 medium sized potatoes, peeled, and boiled until soft

1 large beetroot, pre-boiled, peeled, and chopped into squares

1 spring onion (scallion), chopped

zest of 1 large lemon, very finely chopped

2 Tbsp very finely chopped parsley – sprinkle most in the salad, but leave some for garnishing.

 

DRESSING

2 Tbsp thick non-dairy mayonnaise (recipe in my forthcoming MWV book - out next month)

1 Tbsp freshly squeezed lemon juice

1 Tbsp cold water

1 tsp maple syrup

¼ tsp turmeric powder (or US)

 

Place the ingredients in a bowl, and whisk with a fork until smooth.  Pour onto salad and serve.  If there’s any lemon zest left, use it for garnishing with the parsley.

 

All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

PLEASE SCROLL DOWN TO THE COMMENT BOX AT THE BOTTOM OF THIS PAGE TO LEAVE YOUR COMMENT ON THIS RECIPE.  THANK YOU.