vegan

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.

A Healthy and Sustainable Meal Delivery Service

A few weeks ago, driving by the Danville library, I spotted a car with a sign that read “Planted Table, Plant-based Meals Delivered to Your Door.” I was intrigued and did some digging to learn more about their model. As it turns out, Planted Table is a zero waste meal delivery company. Their meals are delivered to your door in eco-friendly glass containers. That means no disposable plastic and packaging with your meals. You place your used glass containers in the bag they provide and they replace it with fresh containers filled with delicious vegan meals. The meals are prepared by Chef Lauren Mahlke who specializes in vegan food preparation. I wanted to share their service because I feel strongly about any company that makes an effort to help people eat healthier while leaving a small footprint. I’m not an affiliate of the company nor will receive anything for sharing their info. Planted Table has generously agreed to give any of my readers a week of free smoothies if they sign up! Just mention Wellness Within. 

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