Frozen Blueberry Cheesecake

Ok, so it’s fairly obvious from my blog recipes that I’m more of a fan of savoury foods than I am sweet, I put that down to me being sweet enough hehe! But that’s not to say that I don’t enjoy the odd sweet treat, it’s just that savoury foods often lend themselves to more possibilities of veganizing my favourite dishes. At least I had thought so until I tried a couple of sweet recipes.

This frozen blueberry cheesecake not only looks really pretty but the creamy soft texture of the cashew cheese and the crunchy, nutty base creates a real party of flavour and texture in the mouth. It’s also super easy to make, if you have a high-speed blender.

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What you’ll need for the base: (makes two mini cakes)

  • 11/4 cup of almonds or nuts of your choice
  • 10 medjool dates soaked and softened in warm water.
  • A pinch of salt to taste

What you’ll need for the cream topping: (makes two mini cakes)

  • 2 cups of cashews, soaked overnight
  • 1 teaspoon of vanilla extract
  • 8 tablespoons of melted coconut oil
  • 5 tablespoons of maple syrup (or sweetener of your choice, you can add more to taste too)
  • 5 tablespoons of nut milk (you make need a little more or less)
  • 3/4 cup of blueberries
  • Frozen blueberries for decoration

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Method for the base:

  1. Place the almonds in a bag and give them a little bashing with a rolling-pin. I find it takes a lot of pressure off the blender if the nuts have been ground down a little before hand. Add the nuts, dates and a pinch of salt to the blender. Pulse until the mix holds together like a dough. I personally prefer a rough texture so I didn’t blend for too long.
  2. Place some parchment paper in the base of a spring form tin and press in half of the base mix (it makes two mini cakes). Place in the freezer for about 30 minutes.

Method for the cheese topping:

  1. Add all of the cheese ingredients to a blender and mix on high power until smooth. You may need to add a little extra milk to the mix if you find that it is too thick. It should be a similar consistency to a thick yogurt.
  2. Remove the tin from the freezer and add half of the mix on top. Slice some frozen blueberries and place them around the edges. Fill the spring form tin up to the top and place in the freezer for at least two hours. Remove half an hour before serving.

Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or@thetinyVK on Twitter I’d love to see them xTx

 

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Chocolate and Hazelnut Pancakes With Fried Banana

Bananas, they’ve got to be the most versatile fruits. I love to eat them with porridge for breakfast, on bread for lunch and when fried in a little oil, well that’s a whole other thing altogether. Bananas caramelise when fried and they work a treat when served with tasty pancakes. Add some berries for a contrast in flavours and you’ve got quite a heavenly treat.

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What you’ll need: (makes 6-8 pancakes)

  • 100g porridge oats
  • 200ml hazelnut milk
  • 2 teaspoons of cocoa
  • 1/2 cup of blueberries
  • 1/3 cup of toasted hazelnuts, chopped
  • 2 bananas
  • 1 teaspoon of baking powder
  • coconut oil for frying
  • maple syrup to drizzle

Method:

  1. Blitz the porridge oats in a blender to form a flour, remove and set to the side.
  2. Add one banana, the cocoa and the milk to the blender and blitz. Whisk into the flour making sure it is well mixed together and there are no lumps.
  3. Add some of the chopped nuts and keep the rest to the side for later.
  4. Heat a non stick pan and add a little coconut oil. Add a ladle of pancake batter to the pan and cook for a couple of minutes on both sides. Repeat until all of the batter has been used up and keep warm in the oven.
  5. Slice the banana diagonally into 1cm slices and add to some melted coconut oil in the pan. The pan should be hot enough for the banana to sizzle. Allow the bananas to caramelise and once done remove from the pan and set aside.
  6. Build up your pancakes with some banana and blueberries in between each layer.
  7. Top the pancakes off with the rest of the crushed hazelnuts and drizzle over some maple syrup.

Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or@thetinyVK on Twitter I’d love to see them

Tanya x

Christmas Puff Treats

These bite sized cheesy leek treats are so tasty and you can simplify the ingredients if making with children, maybe just fill with cheese. They’re so much fun to make and topping them with some sesame or poppy seeds gives them an extra Christmasy feel. You can make them in advance and freeze too. They make a great Christmas party canapé that your friends will surely enjoy.

What you’ll need: (serves 10)

  • I large leek, cleaned and thinly sliced
  • 2 sheets of puff pastry
  • 1 tablespoon of olive oil
  • 1/2 teaspoon of thyme leaves, finely chopped
  • 2 slices of vegan cheese, diced
  • 1/2 cup of soy cream
  • salt and pepper for seasoning

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Method:

  1. Preheat the oven to 180°.
  2. Heat the oil in a pan and add the leeks, separating the strips as you let them fall into the pan. Reduce to a low heat and simmer, stirring regularly. Cook until tender.
  3. Add the thyme and cream and cook for a couple more minutes. Season well with salt and pepper, stir well.
  4. Remove from the heat and stir in the cheese. Allow to cool.
  5. Lightly flour a clean surface and lay out your pre bought puff pastry sheets.
  6. When the leek mix has cooled enough add a thin, even layer to one sheet. Gently cover with the second sheet and lightly roll with a rolling pin, just to flatten it out.
  7. Use the cutters of your choice and start at the edge of the pastry, making sure not to waste any of it.
  8. If you have a little cream left, use it to brush on the puffs and sprinkle with some sesame or poppy seeds.
  9. Place the Christmas puffs on a large baking tray lined with baking parchment and cook for about 15mins.

Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or@thetinyVK on Twitter I’d love to see them xTx

 

 

 

 

Nourishing Winter Porridge

I’ve started back eating porridge for breakfast lately. It’s so delicious! At the weekend I give myself a little treat and I have my porridge with either sweet almond milk or sweet hazelnut milk. It makes such a difference to the flavour.

I also sweeten it up a little more with some date syrup, a couple of medjool dates and whatever fruit I have handy. I keep the portions the same all the time but I mix up the topping, depending on what I have to hand.

This isn’t really a recipe as such, I guess it’s more of a product review. I met John and Kathleen from Adora Farm at this year’s Dublin Vegfest and since then I’ve been mad about their products. I hadn’t been able to find whole flax seeds before so I was delighted to source them from them. They also do an amazing flax seed oil that has been cold pressed. I add this to as many meals as possible, I even give my dogs a little drizzle of it on their breakfast.

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What You’ll Need: (serves 1)

  • 1/2 cup of organic porridge oats
  • 1 cup of sweet almond or hazelnut milk
  • 1/2 teaspoon of date syrup
  • 1 tablespoon of flax seeds from Adora Farm
  • 1 tablespoon of Iswari Super Sprout mix

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Method:

  1. Mix the porridge oats and milk in a pot and place over a medium heat. Cook until done. You can add in the date syrup at this stage if you like or drizzle over at the end.
  2. Sprinkle over the seeds and fruit and that’s it.

Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or@thetinyVK on Twitter I’d love to see them xTx