Vegan Strawberry Cheesecake

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A few weeks ago, I took a friend to my new favorite vegan restaurant, Sanctuary Bistro, to celebrate her birthday. All the dishes were delicious but the dessert, a gorgeous strawberry cheesecake, was especially memorable. It was rich, decadent, and berrylicious! Ever since that night, I’ve been dreaming of it and looking up recipes in an attempt to recreate it. Sanctuary Bistro was kind enough to share the recipe with me for you all to try. It’s featured in their cookbook Sanctuary Bistro’s Recipes for Everyday Living.

Ingredients for Raw Cheesecake Crust
(requires 1 day advanced prep and needs a springform pan)

1 cup almonds

1 cup pecans

6 dates, pitted

Pinch of salt

Ingredients for the Cheesecake

3 cups cashews

1/4 cup water

1 teaspoon vanilla

4 cups strawberries

1 cup coconut oil

1/2 cup agave

1/4 cup lime juice


Directions

Crust

  1. Process all ingredients of the crust in the food processor until the nuts are coarsely chopped and mixture holds shape when pressed.

  2. Place the mixture into a 9" springform pan and firmly press to the bottom evenly.


Cheesecake

  1. Place all of the ingredients into the high-powered blender and process until smooth, keep tamping and stirring until well incorporated.

  2. Pour into the springform pan over the crust.

  3. Refrigerate overnight to set.

Vegan Cannellini ratatouille with Saffron Rice

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This plant-based French inspired weeknight meal can be cooked in under 20 minutes. The trick with eggplant is to partially cook with no added oil to keep it from getting mushy. In this recipe we char the eggplant in a saute pan with no oil and then chop into stew. Of course soaking and making your own beans is preferred but for a weeknight quick meal canned beans work great. 

Ingredients:
4 garlic cloves, minced
1 eggplant cut into eighths
2 zucchini, sliced into long halves
1 can of drained cannellini beans
1 large can of diced stewed tomatoes
1 red onion, small dice
1 cup of diced roasted peppers
4 Tablespoons of WE Olive Basil Olive Oil
2 Tablespoons of We Olive Aged Balsamic Vinegar
Salt and Pepper To Taste
basil to garnish
Directions:
In a dry griddle pan add eggplant and zucchini char on medium-high heat 4 minutes each side. Remove from pan and slice into medium chunks. In a large saute pan add Olive oil, red onion saute for a few minutes.
Add eggplant and zucchini Add balsamic, can of tomatoes and roasted peppers. Saute for 10 minutes. Season to taste. Garnish with basil.

Saffron Rice

Ingredients:
1 cup of basmati rice, rinsed
1 pinch of saffron
1/2 lemon
Salt
We Olive Lemon Olive Oil
Directions:
Bring to boil 2 cups of water with all ingredients besides rice. Add rice and cover on low for 15 minutes until fluffy.

Recipe courtesy of Chef Lauren Mahlke

Tropical Pudding

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by Malu Trehan

Here’s a dessert that will take you on a vacation without leaving your home. Mangoes are high in beta carotene, coconut milk has medium chain triglycerides (MCT) which fuels the brain, and chia is loaded with omega 3. How can you go wrong with this treat?

Ingredients:

2 ripe mangoes, cut into chunks

½ 14 oz can coconut milk (full fat)

1 Tbsp maple syrup

3 Tbsp chia seeds

¼ tsp ground cardamom seeds

1 Tbsp shredded coconut flakes

Directions:

  1. Combine mangoes, coconut milk, and maple syrup in a blender or food processor. Blend until smooth.

  2. Add chia seeds and pulse to combine but don’t blend it. We want the chia seeds intact.

  3. Spoon mixture into ramekins or small bowls, cover and refrigerate for at least 30 minutes.

  4. Top pudding with coconut flakes and cardamom and serve.