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MTF: Vegan Lemon + Raspberry "Cheesecake" {raw}

It was my birthday this week (29th birthday), and to celebrate I wanted to indulge my recent random craving for something cheese-cake-ey. Usually I'm all up in the chocolate cake for my birthday, but not this year.

I have had delicious and wonderful baked tofu cheesecakes before, but I wanted something super dense and rich, and didn't feel like using the oven.

So, with the help of the handy vitamix I was able to borrow (pretty wicked machine - don't want to give it back) , this delicious cake was born, and the recipe was destined for a MacroTreat Friday (MTF) post.

I'm not usually so into raw desserts as I find they can sit quite heavy, but raw cheesecakes can be pretty divine once in awhile. This one held up to all my expectations <3

MTF: Raw Lemon + Raspberry Cheesecake

This is a tart and fresh, yet superbly decadent treat. If you're craving something dense like a cheesecake, and you love lemon - you'll love this recipe. It's not super sweet, so play around with adding in some more maple syrup if desired. I'd recommend serving with some ginger tea :)

* Largely Inspired by + Modified from a combination of this recipe and this recipe and another from one of my cookbooks :)

Ingredients

Crust

  • 2/3 cup almonds
  • 2/3 cup hemp hearts or walnuts (I used hemp hearts)
  • 1 TBSP pure maple syrup
  • 3 TBSP coconut oil

Lemon Filling

  • 2.5 cups raw cashews, soaked for at least 2 hours
  • 1/4 cup pure maple syrup (or other liquid sweetener of choice)
  • 2 tsp vanilla
  • 1/3 cup milk of choice (I used unsweetened coconut out of a carton) + a bit more
  • 1/3 cup lemon juice (if you love lemon as much as me, add in even more!)
  • 3 TBSP coconut butter
  • 3 TBSP coconut oil
  • pinch of sea salt
  • zest of one lemon

Raspberry Swirl

  • 1/2 - 1 cup frozen raspberries
  • 1 Tbsp maple syrup
  • 1 tsp coconut oil
  • 1/4 cup water

Directions

  1. Make the crust: In a highspeed blender or food processor, combine the almonds and hemp hearts until they are crumbly (not butter). Add in the maple syrup and coconut oil, and blend again until combined.
  2. Line a 6" tart pan or springform with parchment paper.
  3. Press crust into bottom of pan.
  4. Make filling: Drain and rinse soaked cashews. Add to blender, along with all of the other filling ingredients, and process until very smooth. Add a little more milk if needed (I ended up adding about 2 TBSP more).
  5. Pour onto crust.
  6. Make Raspberry swirl: add in all ingredients to blender, and blend until smooth. Pour on top of cake, and using a fork, swirl it around to combine. If you use less raspberries, you'll get more of a swirl look. I used quite a few (yum!) so I ended up with a pink layer.
  7. Put into fridge overnight. If you have toothpicks, I'd recommend putting a few in around the edges and covering with plastic wrap. You can also place in the freezer to set faster - I'd guess about 4 hours or so. [in the end I put mine in the freezer to firm up, it wasn't quite as solid as I wanted the next morning].
  8. Bring out of fridge or freezer and let sit for about 15 minutes before you cut + serve.
  9. Enjoy!

It was really, really good, and hit my lemon + berry craving straight on the nose.

Do you like raw or vegan cheesecakes? What's your favourite recipe?
Have a great weekend, friends!
xoxo Jess

MacroTreat Friday: Macrobiotic Fruit Tart

Hi Friends,

Phew - it has been a bit crazy busy these past few weeks. I haven't been able to spend nearly as much time in the kitchen baking, as I'd like to. So, today's treat is a link to a previous recipe I posted.

It is one of my favourite desserts I've ever made, and all the berries and fruit leave me dreaming of summer, which doesn't feel so far away <3

MTF: Macrobiotic Fruit Tart

Check out the post HERE to get the recipe.

I have included multiple crust options, including a gluten free version, and multiple filling options. You can put on the glaze, or not. You can line the crust with some dark chocolate for a more decadent treat - or not.
 

Seriously, so good.

Go for it, make it today. Enjoy it all weekend. <3

Lots of love to you friends.

See you back here on Monday.
xo J

 

Macrobiotic Pumpkin Pie Revisit

The Dainty Pig's Macrobiotic Pumpkin Pie

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Vegan, Gluten Free | Oat Flour Crust, Maple Sweetened

Recipe makes one regular 9" pie.

This recipe tied for 1st place in my pumpkin pie showdown of 2012, and is based off of and adapted from Eden Foods' recipe here. I tweaked it to make the filling process a bit simpler, and the appropriate size to fill one regular crust. I adjusted the spices to my liking, and as per my taste testers' requests. And I swapped oat flour for the wheat flour. The result is a delicious & healthy, spicy, vegan & gluten free macrobiotic pumpkin pie...YUM!

Oat Flour Crust

Ingredients

  • 2 cups oat flour (sift it if you can)
  • pinch of sea salt
  • 1/4 cup extra virgin olive oil, or sub in some grapeseed &/or avocado oil
  • 1/2 cup COLD milk of choice (I used unsweetened vanilla almond milk)

Directions

  1. Preheat oven to 350F.
  2. Mix dry ingredients together in a medium sized bowl.
  3. Pulse / whisk / blend together oil & milk
  4. Add wet to dry and mix until combined (hands work best, crumble it with your fingers...just go for it!).
  5. Roll into a ball (adding any additional flour or cold water if necessary) and place in fridge for about 20 minutes.
  6. Roll out between 2 pieces of parchment paper, and carefully transfer into a lightly oiled 9" pie pan. Crimp edges if desired or if used a crimped pan.
  7. Poke holes with fork in bottom and sides of crust.
  8. Pre-bake crust for 5 mins before adding in the pumpkin filling and baking (see assembly & baking instructions below).

Pumpkin Filling

Ingredients

  • 2 cups canned pumpkin puree (I simply used one entire 15 oz. can)
  • 1.25 cups milk of choice (again, I used unsweetened vanilla almond milk)
  • 2 TBSP Agar flakes
  • 1/2 cup pure maple syrup
  • 1 tsp vanilla
  • 1/4 tsp sea salt
  • 3 heaping tsp. ceylon cinnamon
  • 1 tsp ground ginger
  • 3/4 tsp nutmeg
  • 1/4 tsp cloves
  • 1 TBSP Kuzu powder, dissolved in 2 TBSP cold water (*do this part right before you add it in).
  • OPTIONAL: 1/2 cup or so of pecan halves

Directions

  1. In a small - medium saucepan, combine the agar agar flakes and milk, and let rest for 20 minutes.
  2. Stir in maple syrup, and bring to a boil.
  3. Reduce heat and simmer until agar flakes melt, about 10 minutes. Whisk/stir fairly often to ensure the flakes melt and are combined in.
  4. In a small bowl combine/mash up the pumpkin puree, salt, spices, and vanilla. Mix with a fork, or a hand blender, and then stir it into the agar/milk/maple mix, combining well.
  5. Dilute the kuzu and stir it into the mixture.
  6. Stirring (fairly continuously to avoid lumps), bring everything to an almost boil, then remove from heat. Continue on below with baking directions.

Assembly & Baking Directions

  1. Carefully pour filling into pre-baked crust.
  2. If desired, sprinkle pecan halves on top of the filling, around the edges of the crust, before baking (pretty delicious, btw).
  3. Bake for 25 minutes or until crust is golden, at 350F.
  4. Please be careful when removing pie, as the filling will still be a bit liquidy.
  5. Pie will continue to set as it cools, so let cool completely (at least 3 hours) before slicing & serving.
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Suggestions & Notes:

  • CRUST: I have also made this using a pre-made frozen whole spelt crust. If using a frozen crust, thaw for 20 minutes. Then poke holes with a fork along the bottom and sides. Pre-bake for 5 mins at 350F.
  • This pie tastes even better the next day, after letting it sit in the fridge overnight. So if you have the time, make it the day before you want to serve it.
  • You can also place pecans along the bottom of the crust, before you add the filling, to make it even more decadent.
  • Serve with coconut milk whipped cream, or vanilla ice cream.
  • This pie was my favourite winner of the 2012 pumpkin pie showdown! My second favourite filling uses tofu and is in that pie showdown post as well. I'll do a revisit of it as well, soon enough :)

♥♥♥Enjoy!

 

Macrobiotic Pumpkin Pudding / Custard

On Monday, I talked about KUZU - Macrobiotics' secret thickening ingredient that is also very useful when prepared medicinally for healing and helping many conditions. I promised you a recipe using this ingredient.

Seeing as how it's Autumn, almost Canadian Thanksgiving, and there are as many beautiful colours of leaves as there are beautiful pumpkins, I thought I'd stick with the theme. I've had pumpkin pudding on the brain since my Pumpkin Pie Showdown last Thanksgiving. I've made quite a few different variations and random throw-together quick puddings in the kitchen, but this time I sat down and wrote it all out, so I'd remember it for next time. The extra filling from one of my pumpkin pies last year, that I ate the next day pudding style, was my inspiration behind this recipe.

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Macrobiotic Pumpkin Pudding / Custard

Dainty Pig Style

Ingredients:

  • 1 can of pumpkin (398ml or 14 fl oz.) 
  • 1 cup of almond milk (or your choice of milk - coconut or soy would make it a bit creamier) 
  • 4 TBSP maple syrup or brown rice syrup
  • 2 tsp. vanilla
  • 1 Tbsp cinnamon (this amount is for cinnamon lovers, so reduce to 1 or 2 tsp. if you'd like it a bit more subtle)
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • 1/3 cup (6 TBSP) Kuzu diluted in 1/3 cup water.  *** Edited to add: I tried this again, and you can totally get away with 4 TBSP Kuzu diluted in 1/4c water
  • Maple flakes, cookie, cinnamon, pecans! as an optional garnish
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Directions:

  1. In a small saucepan combine the pumpkin and almond milk (I used a fork, but you could also whisk it together). 
  2. Add in your sweetener - I used maple syrup - and mix it in. 
  3. Heat it up, stirring often, over medium-low heat.  Mixture will begin to bubble a bit, so be careful of splatters.
  4. Stir in the vanilla and spices. 
  5. Prepare the kuzu: in a small bowl or mug: add 1/3 cup water to 6 TBSP kuzu, and stir until liquidy and combined. 
  6. Add kuzu mixture to the pumpkin mixture on the stove, stirring continuously to avoid lumps. 
  7. Continue stirring until mixture thickens - maybe 3 minutes or so, and then simmer for 1-2 more minutes (it may get a bit translucent, depending on the kind of milk you used).
  8. Pour into 4 separate bowls or ramekins. 
  9. Enjoy warm, or leave (covered) overnight in the fridge to thicken and for the flavour to develop.  {I had a bit warm & it was delicious, but then I left the rest in the fridge overnight to see what it was like the next day}

Enjoy! 

If you eat it right away it has more of a pudding texture (my favourite). If you wait until the next day it is thicker, like a custard. I topped mine with a store-bought macro friendly ginger cookie, and a few sprinkles of maple flakes and cinnamon. I recommend serving it with a nice cup of chai tea. Divine!

***This makes a lightly sweetened pudding, so if you're planning on serving this to regular eaters, you might want to consider adding in a bit more maple syrup :) 

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I'd love to know what your favourite pumpkin recipe is! 

Macro Mondays: Berry Delicious Macrobiotic Ice Cream.

Sometimes you just need a little treat. Perhaps you don't have anything ready to munch on, and maybe you don't feel like baking. That happens on occasion.

Before my stomach let me know that dairy & I don't belong together, my favourite quick treat/dessert was unsweetened plain yogurt with frozen berries mixed in. Well, this is even better.

Today's 1 minute Macrobiotic Monday recipe (if you can even call it a recipe, as it is so simple!) helped me through a needing-a-treat crisis. And the berries made me feel all summery. Yay for summer!

MM: Macrobiotic Raspberry Ice Cream

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That would be ice cream less the cream. And made in less than 1 minute.

Ingredients:

1 cup frozen raspberries, organic if possible
1/2 cup non-dairy milk of choice*

(And because you'll probably want more, 2:1 frozen berries to milk)

Directions

1. Add the berries to a blender. Then add the milk.
2. Blend until desired consistency reached. (I preferred to have some raspberry chunks still in there, so I literally only blended it for about 30 seconds in the magic bullet, stirring a few times).
3. Eat right away. Um, duh.

*Note: I used Eden brand unsweetened soy milk, as it was what I had on hand. But I know for a fact, that amasake would be amazing in here. Rice milk & almond milk would be great too. For a less traditionally macro version, try coconut milk -->I'm positive it would be ridiculously amazing.

Equally Delicious Variations

  • Adding 1TBSP cocoa or carob powder for a chocolatey berry extravaganza
  • Frozen blueberries or blackberries or peaches instead...yum!
  • Adding some healthy fat, like 1TBSP chia or flax, or 1TBSP nut/seed butter, if you need your treat to be a bit more substantial.
  • If you want more sweetness, add 1TBSP maple syrup or rice syrup.
  • You could also try spicing things up like adding a bit of lemon zest (especially nice with bluberries/blackberries), cinnamon (great with the cocoa/carob combo), vanilla, and fresh mint.

A few extra comments & suggestions:

I'm sure you could store this in the freezer for a few hours, but just watch it to make sure it doesn't harden up too much. I can't personally vouch for this though, as I usually only make it when I want a treat to eat right away.

I love using the Magic Bullet, as it's so easy to make things in small quantities, and it blends really well. I simply pour in the berries first, then fill the milk to half the height of the berries. Simple. So simple.

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Now, go for a walk or bike ride, smell some flowers, let the sun wash over your face, and then come home and enjoy this treat.