Raw Vanilla Cheesecakes, Vegan

http://mydarlingvegan.com/2014/09/mixed-berry-vanilla-cheesecake/

Almond Crust

1. 1 cup almond meal
2. 2 tbsp agave nectar
3. 1 tbsp coconut oil, melted
4. 1 tsp vanilla extract
5. 1/4 tsp salt

Vanilla Cheesecake

1. 1.5 cups cashews, soaked
2. 3 tbsp agave nectar
3. 1 tsp vanilla extract
4. 1 tsp fresh lemon juice
5. 1/2 tsp salt
6. 1/4 cup coconut oil, melted
7. 2 vanilla beans scraped
8. 1-2 tbsp water, if needed

Mixed Berry Compote

1. 1 cup frozen berries
2. 1/4 cup granulated sugar
3. 2 tsp lemon juice

To make the almond crust

1. Lightly oil a mini-muffin tray and set aside.
2. Combine the ingredients for the almond crust in a food processor until well blended, it should stick together when pressed between your fingers. Divide the crust into 15 mini muffin molds and press down until firm. Stick in the freezer while preparing the filling.

To make the vanilla cheesecake

1. Drain and rinse the cashews and place in a high-powered blender or food processor along with all the other ingredients except water. Blend until completely smooth, scraping down as necessary and adding the water if needed.
2. Spoon or pipe filling on top of the chilled crusts, leaving about 1/8th inch of room.
3. Return to freezer and let harden while making the berry topping.

To make the mixed berry compote

1. Combine all the ingredients in a small sauce pan over medium heat and bring to a boil. Let boil for about 10-12 minutes, stirring occasionally until the mixture is thick.
2. Carefully spoon over chilled cheesecakes and return to the freezer until frozen all the way through.
3. To serve run a warm knife around the out edge of each cheesecake and they should pop out. Serve within 10 minutes of thawing and store in the refrigerator.

Notes

1. To make this a raw dessert replace berry compote with fresh berries.

By Sarah McMinn - My Darling Vegan

Hildegard von Bingen Powerkekse

• 500 g Dinkelmehl
• 250 g Butter
• 15 g Honig
• 2 Eier
• 20 g frisch gemahlene Muskatnuss
• 20 g hochwertigen, möglichst frisch gemahlenen Zimt
• 5 g gemahlene Gewürznelken

Teig herstellen - ausrollen - Kekse ausstechen - bei 200°C goldbraun backen

Smoothies

Orange and Chocolate Cake

Ingredients

• Orange and Chocolate Vegan Cake
• Whipped Ganache Frosting
• 2 Tangerines
• 2 cup Chocolate Chips
• Sugared Orange Peels

Instructions

• Frost your cold cake with the Whipped Ganache Frosting and place it into the fridge.
• Peel your tangerines and set the "pretty" ones aside. Discard any that are ripped or disfigured.
• Melt you chocolate chips in a bowl and stir until smooth.
• Dip your tangerine segments into the chocolate, shake off the excess and place it on to a cookie sheet lined with wax paper. Do a majority facing the same direction (for the outer perimeter) and a few dipped in the opposite direction for the inner design.
• Remove the cake and add the chocolate dipped tangerines to the top of the cake. Add some candied orange peel to the cake as well.
• Cut and serve.

the perfect paloma cocktail

Ingredients

• 1 1/2 shots of reposado tequila (or any good quality blanco)
• juice of half a ruby grape fruit
• 1/2 shot of agave syrup or sugar syrup
• about 75ml club soda
• a squirt of fresh lime juice (optional)

Instructions

1. Mix the grapefruit juice, tequila and sugar syrup until well mixed.
2. Pour over a tall glass filled with ice and top up with soda water. You could add a squirt of lime juice which is nice and I did, and you could also rim the glass with salt.

Notes

If you are wanting to reduce your sugar intake, simply leave the sugar out. Its less sweet but delicious.

Pink grapefruit gin & tonic

• 2 shots of gin (50ml)
• 150ml tonic
• in a glass with ice
• top it up with freshly squeezed pink grapefruit 
• Garnish with a wedge or a slice of fresh grapefruit

frozen watermelon daiquiri

Ingredients

• 3 - 4 cups frozen watermelon chunks
• 60ml sugar syrup (or more if you like it sweeter)
• a few basil or mint leaves
• +- 150ml coconut water
• 50ml (2 x shots) white rum, vodka, tequila - optional
• juice from 1 lime

frozen pineapple daiquiri

Ingredients

• 3 cups freshly cut pineapple chunks (half frozen, half unfrozen)
• about 1 cup of ice or crushed ice
• 60ml sugar syrup
• 50ml (2 x shots) white rum - optional
• juice from 1 lime

Instructions

1. Put all of the ingredients in a food processor or blender and blend until smooth, pale and fluffy.
2. Drink immediately

Strawberry Rhubarb Mint Mojito

STRAWBERRY RHUBARB MINT MOJITOS

Yield: 1 cocktail

INGREDIENTS

• 5 fresh mint, muddled or chopped
• 6 tablespoons of strawberry rhubarb mint simple syrup
• ½ lime, juiced
• 2 ounce white rum
• 7 ounces sparkling water

INSTRUCTIONS

1. Prepare the strawberry rhubarb mint simple syrup.
2. Fill 2 glasses with ice, and add 6 tablespoons of the syrup to each glass, followed by crushed mint leaves, lime juice, rum, and sparkling water.
3. Garnish with more mint and enjoy!

Jamie Oliver - Greek Honey and Pistachio Cake

Ingredients:

225g caster sugar

75g ground almonds

150g plain flour

200g semolina/ fine polenta/ cornmeal

1 tsp baking powder

Pinch of salt

Zest of 1 lemon

Zest of 1 orange

225g Greek yoghurt

5 eggs

200ml olive oil

150g pistachios

100ml honey

Juice of 1 lemon

Juice of 1 orange

 

1. Preheat the oven to 180 degrees centigrade

2. Combine the sugar, almonds, flour, polenta and baking powder into a bowl. Add the eggs, zest, yoghurt and oil. Stir well until you have a thick, gloopy batter. (See below).

3. Pour this into a lined cake tin or baking dish (large). 
4. Bake for 30 minutes, until a skewer comes out clean.
5. Leave to cool for 1 hour.

6. In a dry frying pan, toast the pistachios, lightly crushing them with a wooden spoon.

7. In a saucepan, heat the honey and juice from the orange and lemon. Add the pistachios to the honey mixture (these will caramelise beautifully). 

8. When the cake is completely cool, pierce the top with a knife and pour the honey mixture all over. Keep piercing the cake to help it absorb the mixture.
9. Serve with a dollop of Greek yoghurt and strawberries. Before serving, marinate the strawberries in a splash of orange juice and a sprinkling of caster sugar. 

Dark Chocolate Cake with Blueberry Bavarian Cream and Chocolate Ganache

All you need is ( Serves 10-12 ) 
For the Chocolate cake 

Dark Chocolate, 180 gm ( cut into small pieces ) 
Unsalted Butter, 200 gm ( cut into small pieces ) 
Instant coffee powder 1 tbsp 
Water 125 ml 
All purpose flour 1 and 1\4 cups 
Corn flour 1\4 cup 
Baking powder 1 tsp 
Baking soda 1\2 tsp 
Granulated sugar 3\4 cup 
Brown sugar 1\2 cup 
Cocoa powder 1\3 cup 
Eggs-3 
Milk 75 ml 
Lemon juice 2 tsp 
For the soaking syrup water
1\4 cup Sugar
2 tsp Rum
2 tbsp ( or 1 tsp vanilla extract ) 

For the Blueberry Bavarian cream 
Blueberry preserve
400 gm Water
1\4 cup Gelatin
25 gm Whipping cream
3 cups 

For the chocolate Ganache 
Whipping cream-1 cup 
Dark chocolate-1 cup ( chopped )




For the cake 
Pre heat the oven to 160 degrees C 
Grease and line, two 8 inch pans 
Add lemon juice in milk and keep aside 
Mix instant coffee in water 
Melt butter and chocolate in a pan 
Add coffee and water to the pan 
Remove from heat, once the butter and chocolate has melted 
Keep aside and cool 
Whisk together all purpose flour, corn flour, baking powder and baking soda 
Add granulated sugar, brown sugar and cocoa powder 
Whisk egg and milk 
Add chocolate mixture and whisk 
Add the dry ingredients and fold with a spatula 
Pour the batter equally in both the pan 
Bake for 30-35 minutes, till a tooth pick comes out clean 
Remove from the oven and cool in the pan for 5 minutes 
Remove from the pan and cool on a cooling rack 

For the soaking syrup 
Mix all the ingredients in a bowl 
Keep aside 

For the Blueberry Bavarian cream 
Add 1\4 cup of water in the Blueberry preserve and heat it till the preserve is dissolved 
Strain it and keep aside to cool 
Chill the cream and whip it till stiff peaks form
Dissolve the gelatin in water 
Add the gelatin in the blueberry preserve 
Mix nicely let the mixture come to room temperature 
Add the mixture in the whipped cream and fold with a spatula 

For the Ganache 
Heat the whipping cream till it starts to boil 
Pour it over the dark chocolate 
Whisk till chocolate is melted and shiny 

Assembly 
Keep one cake inside a 9 inch springform pan
 Brush with half of the soaking syrup 
Pour half of the whipped cream and cover the sides and top of the cake 
Keep the other cake on top and brush with the remaining syrup 
Pour the remaining cream and cover the sides and top 
Refrigerate for at least 2 hours 
Run a knife along the cake and open the springform pan 
Take the cake out and keep it on the stand 
Pour the Ganache ( room temperature ) on top of the cake 
Decorate with chocolate shavings - 

See more at: http://www.whiskaffair.com/2013/04/dark-chocolate-cake-with-blueberry.html#sthash.eAF1bhtc.dpuf

Chocolate Cake

Ingredients

2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
2. In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt.
3. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer.
4. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
5. Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick.
6. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.