Vegan Kaiaroha Baked Cheesecake with a Shortbread Base Served with Blueberry Sauce

Ingredients:

Shortbread base

2 cups of flour

¾ of a cup of icing sugar

1e cup of vegan butter

a couple of pinches of salt

Cheesecake mixture

1 and ½ kg of soft tofu

1 and ½ cups of cashew cream cheese

1 cup of icing sugar

couple pinches of salt

2 rinds of zested lemon

juice of two lemons

3 tablespoons of cornstarch

1 vanilla pod

Blueberry sauce

1 cup of frozen blueberries

½ cup of water

2 dessertspoons of sugar

Preparation:

1. Incorporate the vegan butter with the icing sugar using a processor or stick blender. Add the flour and salt, and mix more until it has even consistency and all stick together. 

2. Align a parchment paper to the base of a 9-inch (22 cm) cake baking tin. Spry the inner side of the tin with cooking oil.

3. Spread the flour mixture prepared in step 1 evenly and tightly on the base of the baking tin. Bake it in the oven at 180 ⁰C or 356 ⁰F for 20 minutes until it is golden brown.

4. Add all the cheesecake ingredients into a blender, scrape the vanilla seeds out of the pod and add them to the blender. Mix until it is smooth and creamy.

5. Pour the cheesecake mixture onto the bread base. Jiggle it slightly and make the top smooth. Bake it in the oven at 160 ⁰C or 320 ⁰F for 1 hour. Take it out of the oven, remove the side of the baking tin, and put the cake on the base in a plate.

6. Add all the ingredients of the blueberry sauce in a saucepan, boil it up until it is thicker, coulis.

7. Pour the blueberry sauce onto the top of the cheesecake.

Vegan cheesecake in small cups with peach mousse

Ingredients:

·         one can coconut cream

·         400g Soft Tofu

·         3 tsp fresh squeezed lemon Juice

·         1/2 cup agave syrup

·         1 can peaches

Preparation:

Drain the peaches, add them to a blender,  mix until smooth.

Add tofu, coconut cream, agave syrup and lemon juice into the blender. Mix until smooth consistency.

Transfer into cups, decorate with mint leaf.

Keep in the fridge, best for 24 hours.

Vegan Potato Pancakes with Cream

          

Ingredients:
1 kg potatoes
2 Tbsp gluten free flour  
1 Tbsp potato starch
1/3 tsp salt
pinch of pepper
oil for frying

Preparation:
Wash all the potatoes, peel and grate.
Add flour, salt and pepper, and mix well.
Add oil to a frying pan and warm it up.
With a table spoon put the potato pulp on the frying pan and fry both sides until golden.

Click here for how to make the vegan cream.

Vegan Cream

Ingredients:

1/2 cup almond milk unsweetened

1/2 cup oil

1 tablespoon of freshly squeezed lemon juice

 pinch of salt

Preparation:

Into a blender add milk and blend for about 30 sec.

Add oil, fresh lemon juice and salt.

Blend some more on high for about 60 sec.

ROMAINE PUMPKIN SEED SALAD

ROMAINE PUMPKIN SEED SALAD
(makes 2 servings)

INGREDIENTS:
1 head of Romaine, chopped
1 cup dry-roasted pumpkin seeds
Himalayan sea salt, to taste
Freshly ground black pepper, to taste
Ground organic turmeric, to taste
2/3 cup extra virgin olive oil
1/3 cup organic, unfiltered apple cider vinegar

DIRECTIONS:
1) Break up and throw the chopped romaine into a large salad bowl.
2) Sprinkle with the dry roasted pumpkin seeds.
3) Add the sea salt, pepper, and turmeric to taste. Stir them in.
4) In a small mason jar, combine the olive oil and cider vinegar.
5) Put the top on the jar, and shake vigorously to mix.
6) Use the amount desired on your salad, then cap the jar and save the extra for another day.

This recipe is originally from Dr. Vincent Petre, Medical Chief at United Naturals