Raw strawberry cheesecake

A few weeks ago my in-laws came to visit. I wanted to make something for my mother-in-law who is vegan. She is not a raw foodist but she loves the raw "cheesecakes" made by Earth Cafe. I found this recipe at the Post Punk Kitchen and loved it. I prefer this over any of the Earth Cafe's desserts and I've tried most all the flavors. I am definitely not vegan or a raw foodist, but LOVED this recipe. I made it yesterday for a second time with my new food processor and it was so easy.

I only used the recipe for the crust and filling, I didn't make the frosting or the strawberry coulis and it was still darn good. Here is the recipe:

Crust
1 cup pecans
1 cup almonds
1/4 teaspoon salt
4 medjool dates, pitted and chopped

Filling
3 cups raw cashew pieces, soaked overnight (or at least 3 hours)
1/2 cup agave syrup
1/4 cup water
1/4 cup fresh lime juice
1 teaspoon vanilla extract
32 oz strawberries (reserve 9 for decorating), hulled and halved - about 4 cups
3/4 cup coconut oil, melted

Please see the recipe on the Post Punk Kitchen for the original instructions because i made a couple modifications.

The instructions call for a 9 inch round spring form pan, but i decided to use my 17X12 jelly roll pan. I doubled the crust and it all fit in the pan beautifully. The first time I made this, I had a problem with slicing this up. It set, but not firm enough to make clean cuts. The dessert is frozen in all the pictures here. It's really easy to cut when frozen. It also tastes great when frozen.

Since pecans are so expensive, I used more almonds for the crust. When i doubled the recipe, I used 1 cup pecans and 3 cups almonds. It was good. I understand now why the Earth Cafe pies are so expensive (they are between $5-$6 for a tiny slice) because the ingredients aren't cheap.

In the food processor, grind up the nuts til fine and add the dates until you get a nice even texture.

Blend all the filling ingredients, adding the strawberries second to last, then adding the melted coconut oil slowly while keeping the food processor on.

Pour filling on the crust and use spatula to even out. The filling is a bit thick so shake pan gently to help smooth the filling. After setting 4 hours in refrigerator, it's ready to eat!

Whippable soy topping

I highly recommend this stuff! Soyatoo Whippable Soy Topping. I've seen the Soyatoo in a pressurized can in all the health food stores I've been too, but not this whippable one. The only store close by that carried it, that I was aware of, was the Loma Linda Market and I don't want to make that 2 hour drive. I've also seen it at Briar Patch a Co-op in northern California but it was a dollar more expensive. And it's already darn expensive since it's made in Germany.

My mother-in-law and her friend introduced me to this when they used it on a cake they made for me when my daughter was born a year a half ago. What I love about it is that you can flavor it in so many ways or even if you just whip it up with a bit of sugar to top a pumpkin pie, it is sooo yummy.

I only had one Soyatoo left (that i bought in Loma Linda) and decided to bring it to Whole Foods in La Jolla to see if I could order some. I thought it didn't hurt to ask since they already carry the brand in their store. I was so happy to hear that I could order a case (12 pack)! Plus I got a 10% discount. And then I got more good news when I went to the store to pick up the Soyatoo a few days later! They said they will be stocking it regularly soon! yay! I can't remember the exact price, but I'll look for the receipt and post the price soon.

update 2/24/10: I can't find my receipt for the Soy Whip. But I know they were less than $5 each. Also today I went to Whole Foods, I didn't see the Soy Whip being sold in the refrigerated section yet.

Herb twists

I've been craving these for a long time. mmmmmm warm bread, full of flavor and salty...

I started with a no oil pizza crust recipe. I added the water, yeast, and sugar and let it sit for 10 minutes, then let my Kitchenaid do the rest. I love my mixer! it makes baking so much easier when one arm is holding a baby

1 package active dry yeast (2.5 teaspoons)
1 teaspoon white sugar
1 cup warm water
2 cups bread flour
1/2 cup whole what flour (for a bit of flavor and fiber, but you can use all white bread flour)
1 teaspoon salt

I let the dough rise for 30 minutes

1 tablespoon rosemary
1 tablespoon thyme
1 tablespoon granlated garlic
2 tablespoons parsley
1 teaspoon Salt
1/2 teaspoon pepper
olive oil (I brushed it on so I'm not sure how much, maybe 1/5 cup)

I cut the dough in half and flattened into a rectangle. I brushed the dough generously with olive oil and sprinkled on half of the herbs.

I folded the dough in thirds and cut about an inch apart. Stretch and twist. Sorry, I forgot to photograph these parts. Bake at 400 for 13-15 minutes until golden brown.

Tastes so yummy warm out of the oven, dipped in marinara.

Makes about 14 twists. Note to self: next time double the recipe

single layer chcolate cake

friends from out of town with a new baby named Havilah, came to visit this weekend. i made this cake for them. I used the vegan chocolate cake recipe but the ganache was not vegan as i used milk chocolate to make it.
I wanted that Hostess cupcake look on this cake with the name stretching from one end of the cake to the other like the loops on a hostess cupcake. i messed up on the h at the end. i had to wipe my mistake and add ganache to cover the mistake then re write the h. hope you can't notice it too much

another attempt at that German chocolate cake

I made this German chocolate cake for my brother-in-laws birthday last weekend. this is the same vegan recipe I used a few weeks ago. Everything was great about it, but last time i didn't do well on the ganache at all. I almost perfected it this time. It was still a bit thin, but much better than last time. this is the recipe again:

1/3 cup soymilk
4 oz bittersweet chocolate (i doubled the chocolate to 8 oz)
2 T maple syrup

Vegan German chocolate cake

My husband and I are not vegan, but it's nice once in a while to cut back on animal products. the cake recipe is one i've used many times, when i'm making something just for me and the husband. it's a really great recipe. i also use whole grain flour, turbinado sugar and try to use organic products. I think lots of people prefer the boxed cake, which is fine for me. since i need to practice cake decorating more i'd rather use the boxed cake mixes and ready made frosting because it's cheap and people want to eat it. so most cakes/cupcakes/icing you see on this blog is probably from a box mix unless otherwise stated.

the recipe is taken from here at AllRecipes.com

1 1/2 cups all-purpose flour
1 cup white sugar
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar
1 cup water

dry ingredients

sugar with the wet ingredients

i mixed it up and poured the batter in two six inch pans lined with parchment paper

here they are out of the oven after baking for 30 minutes in 350 degrees

here they are unwrapped

here are the ingredients for the German chocolate frosting. I made half the recipe since i made a small cake.

I found the recipe here

1 cup plain soymilk
1/3 cup coconut milk
1 1/4 cups sugar
1 teaspoon vanilla extract
1/3 cup cornstarch mixed with 1/4 cup water until smooth
2 1/2 cups sweetened flaked coconut
1 1/2 cups chopped pecans

mix the cornstarch, soymilk, coconut milk, and sugar on medium high heat until boiling.

after one minutes take it off the heat. it will be nice and thick now

mix in the coconut and nuts. i didn't have pecans on hand so i just used walnuts

the frosting between the 2 layers

here is the recipe for the ganache

1/3 cup soymilk
4 oz bittersweet chocolate
2 T maple syrup

bring the soymilk to a light boil. remove from heat and add chocolate and syrup and mix until smooth.

i wanted to put the frosting inside the cake and cover with vegan ganache. but i didn't mix the ganache well or wait for it to cool and thicken up (i was in a rush) so it's not so pretty. the cake was moist and delicious and i was pleasantly surprised because the German chocolate frosting was REALLY yummy.