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

 

Savoury Pancake Brunch

Sometimes I think recipes are just too simple to put up here on my blog but, the other day, when chatting with a colleague she told me that the really basic ones are the ones that she’s interested in. She has a daughter who’s vegan and she finds it difficult to prepare meals for her. So here goes, this is THE simplest recipe yet and it’s ideal for every taste as you can chop and change the ingredients to suit your own.

This savoury pancake is also gluten free and is perfect for a weekend brunch. It’s still really tasty the next day too so you can eat cold for lunch. To flavour this pancake I just used what I had in the kitchen; some red onion, garlic and some chilli flakes.

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What You’ll Need: (makes 4 medium pancakes)

  • One cup of gram flour (chickpea flour)
  • One and a half cups of water
  • Finely sliced red onion
  • 1 clove of garlic grated
  • Pinch of salt and pepper
  • Some oil for frying

Method:

  1. Simply mix the flour and water and give it a good whisk so that there are no lumps. Add your flavourings and mix well.
  2. Meanwhile heat a good bit of oil in a non stick frying pan over a medium heat. You’ll need a good bit of oil to get a nice crispy texture at the edges and it also helps with the sticking.
  3. Add the pancake mix to your pan. Cook for a couple of minutes on each side.
  4. Top with whatever you have to hand.

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