Blueberry and White Chocolate Cheezecake. 

A few months ago I received a lovely, lovely gift from the team at Power Superfoods that contained, among various other things, some cacao butter. I've wanted to experiment with cacao butter for so long, but I've never quite had the chance or always seemed to forget to buy some when I was at the health food shop! But, as always, Power Superfoods were there to make my wildest food dreams come true.

Cacao butter is the edible natural fat of the chocolate bean, cold pressed to retain its nutritional properties and delicious natural aroma and flavour. Generally speaking, it is the core component of all chocolates, and, as I like to think of it, (when melted) liquid gold (coincidently also the colour it goes when you do melt it!).

You're likely freaking out because here I am openly stating that cacao butter is a natal fat and *note sarcasm* obviously all fats are bad and you may die if you eat some. WRONG. In actual fact, naturally occurring saturated fats, i.e. those in cacao butter, are a crucial part of a healthy and wholesome diet as they are needed by the body to keep skin and hair quality good, naturally regulate hormones and aid fertility. Natural saturated fats are entirely irrelevant to cholesterol and weight gain. Additionally, cacao butter is a great source of Vitamin E and has a unique composition of the essential fatty acids Omega-6 and mono-saturated Omega-9. It's so important to recognise that not all fats are bad, fats are an essential part of a healthy diet and that cacao butter is a perfect way to have your chocolate and eat it too!!

*N.B. Cacao butter is available at most good health food stores, or online. It is relatively inexpensive.

Ingredients;

The Base
1 cup raw macadamia nuts
1 cup raw almonds
12 medjool dates, pitted

1. Blend the above ingredients in a blender or food processor until a kind of 'dough' forms - the mixture should be sticky and hold its own when rolled into a ball. If it is too dry, add in some additional medjool dates.
2. Take a lined cake tin (I used a square one) and pour the base into the bottom. Use a spoon and/or your fingers to press the base mixture down really well, especially in the corners.
3. Place in the freezer while you make the first layer of filling.

The White Chocolate Filling
1 cup raw cashew nuts, soaked overnight and then drained
1 400ml can coconut cream
1/4 cup pure maple syrup
2 tsp vanilla bean paste/extract or powder
1/2 cup finely chopped and melted (double boiler style) cacao butter

1. Place the above ingredients into a blender and blend on high speed for several minutes. You need to blend long enough that the mixture is not at all gritty (under blended cashew nuts will make it so). It should be completely smooth. I personally blended for around 6 minutes. (perseverance is key!!!)
2. Remove the tin with the base from the freezer. Pour the white chocolate filling in over the top and return to the freezer for a minimum of 4 hours.

The Blueberry Filling 
1/2 cup raw cashew nuts, soaked overnight and then drained
200ml  coconut cream
3 tbsp pure maple syrup
3/4 cup blueberries (fresh or frozen) + handful extra

1. Place the blueberry layer ingredients into the blender and, as above, mix on high speed for several minutes until the mixture is not gritty and the cashew's are smoothly blended.
2. Remove the tin from the freezer. Take a small handful of frozen blueberries (unblended!) and put them in the tin on top of the white chocolate layer. Pour the blueberry layer over the top, making sure to cover all the whole blueberries (they're like a fun surprise when you cut the cheezecake!).
3. Return to the freezer for a minimum of 4 hours, preferably overnight. To serve, take a sharp knife and slice into bars, or squares (whatever takes your fancy!). Top with some extra blueberries.

*N.B. 'double boiler style' simply means taking a saucepan with a small amount of water, and placing a bowl over the top. Gently bring the water to the boil and, with the cacao butter in the bowl on top, stir until melted!

Spicy Dukkah Falafels.

I've always wanted to make my own falafels, but until now I never have because I thought it would be just too hard. How very wrong I was. 

I'm not sure why I thought things would be hard - there was no good reason for me to think that - but in all seriousness, you literally just require a blender or food processor, some fairly common ingredients (nothing too exotic or 'weird') and a fry pan. SIMPLE. 

I'm yet to travel to the Middle East, although I will be in a few short months (HELLO PERPETUAL FALAFELS!!!!) but thus far the best falafels I have ever eaten were to be found in the Coromandel Peninsula of New Zealand. In actual fact, as random as that location may be, it was those falafels that inspired me to make my own, so this recipe owe's its existence to that humble cafe on the beach. For a flavour punch, I decided to make dukkah falafels, which I think sets these apart from other recipes of a similar style. Arguably not wholly 'traditional', the dukkah takes these to the next level and, I'm most happy to report, tastier than those Coromandel falafels (this is clearly an objective opinion...). 

*N.B. 'dukkah' refers to a Middle Eastern spice and nut blend that is generally available in most supermarkets. As an Aussie, my recommendation is Table of Plenty, which is available in Woolworths and Coles. You can alternatively make your own (its quite simple, you just need a blender) - I'm sure a quick Google will yield some good results! 

Ingredients;

1 425gm can chickpeas, drained and rinsed well

1 cup coriander (or parsley, depending on personal preference)

2 tsp minced garlic

3 spring onions

2 tsp ground cumin

2 tsp paprika

2 tsp dried coriander (optional)

Pinch of salt (optional)

1 45gm packet of Table of Plenty dukkah (I used Spicy nut and spice blend)

3 - 5 tbsp flour (any works – I used wholegrain spelt)

Sesame seeds

Sesame seed oil 

Method;

1. After rinsing the chickpeas really well, place them in the food processor (blender will also work, though may require a little more persistence in scraping down the sides).

2. Roughly chop the coriander and shallots, and then add to food processor along with the garlic, cumin, paprika and dukkah. Process for a few minutes, or until everything is mixed well and there are no chunks of chickpea.

3. Add the flour 1 tbsp at a time and mix until the mixture is no longer wet and will hold its shape when rolled into a ball (and also won’t stick to your fingers!).

4. Place the mixture in a covered bowl in the fridge for 1 – 2 hours to firm up. Once chilled, roll the mixture into balls that are about the size of a tablespoon. When rolled, lightly press the balls into the sesame seeds on each side (optional, though looks and tastes great when serving). At this stage, lightly press the balls down to form more of a disk shape, rather than a ball.

5. In a large fry pan over medium heat, add a small amount of sesame seed oil. Cook each falafel for a few minutes on each side being careful not to burn. They should turn a golden brown colour and be completely warm the whole way through.

6. Serve in some iceberg lettuce cups with some finely diced tomato, red onion and coriander. Top with tahini and mashed avocado.

Soba Noodle Stir-Fry with Tamari Tofu and Veggies.

I'm slightly obsessed with stir-frys and noodles and tamari tofu and vegetables. I particularly like to combine all of these loves into one singular dish, which is basically what happened.

I also have instigated a new weekly goal. So, basically every Monday before I get out of bed, I set a goal for the week, or an intention. This week I decided to EAT MORE GREENS.

As a vegan, I eat relatively healthy as it is. I do a moderate amount of exercise, so I eat quite a lot of food and I'm mindful of the fact that whole grains, fresh fruit and veg and unrefined sugars need to form the majority of what I eat. That's not to say I don't indulge, and in actual fact you'll find me indulging almost on a daily basis, but in general the vast majority of what I eat is wholegrain carbs, like rice and pasta and fresh fruit and veggies. So, kind of by default, I guess I already eat plenty of greens as far as the standard person's food intake is concerned. But, there is always room for improvement, and that was my goal this week - to improve by eating more greens than I usually would.

Things have gone relatively well. though a goal such as this is something I feel I will continually work on. Nevertheless, I had some lunchtime cravings one day for noodles and tofu - i.e. not green vegetables. But, instead of just giving up on my goal, I decided to incorporate it into what I felt like eating, which is how this dish came to be.

This is a seriously good meal if I don't say so myself. Full of beautiful Asian-inspired flavours, fresh vegetables and the heavenly delight that is soba noodles, I'm fairly certain I've found a new dinner time staple!!

Ingredients;

The Tofu
125gm tofu
4 tbsp tamari (or reduced salt soy sauce - but use tamari if you're gluten intolerant)
Approx. 4 tbsp cornflower
2 tbsp sesame oil

1. Remove the tofu from the packaging. Use a sharp knife to slice the tofu into pieces approx. 0.5cm thick and 2cm wide - at least 6 pieces. Take a plate and lay some absorbent paper towel on the plate. Lay the pieces of tofu onto the towel and cover with another piece of absorbent towel. Place this in the fridge for about two hours with something heavy sitting on the top (i.e. a skillet or bottle of milk, etc.). Using something heavy is important in helping to drain the tofu of any excess water which will inevitably be stored in the tofu from its packaging. Soggy tofu will never go crispy and will not absorb flavour as well as properly drained tofu.
2. After approx. two hours retrieve the tofu from under previously mentioned heavy object. Grab a container that has a lid and lay the tofu strips into the container, then pour the tamari over the top. Depending on how large your container is you may need more tamari, because you should use enough to cover all the pieces so that they all absorb some of the sauce. Place the lid on and put the container in the fridge for at least a few hours (minimum) though the tofu will keep in the fridge.
3. When the tofu has  marinated, remove it from the fridge. On a chopping board, sprinkle the cornflower generously. Taking one strip of tofu at a time, cover it well in the cornflower, before gently dusting off any excess. Repeat for all the strips.
4. Take a fry pan and place it over the heat. You want quite a hot pan, so turn the heat towards the higher end of the spectrum. Pour approx. 2 tbsp sesame oil into the pan and allow to heat. Do not use olive oil as it doesn't handle such hot temperatures as well as sesame oil (coconut oil is also another option that will work well, although you will end up with quite a different flavour). Carefully place all of the strips into the pan and cook for a minute or two on each side until they are a light golden brown. When cooked, remove from the heat and place on a new sheet of absorbent towel to remove any excess oil.

*N.B. Alternatively, if you're in a hurry, use some pre-marinated tofu from the supermarket. 

The Stir Fry
180gm soba noodles  Approx. 10 stalks broccolini
Approx. 10 stalks asparagus
Large handful fresh snow peas
1 cup bean shoots
3 shallots, finely sliced
Handful fresh coriander
Sesame seeds (to serve)

The Sauce
3 cloves garlic, minced
2 tsp tamarind paste
1 tbsp coconut sugar
4 tbsp tamari
2 tbsp water
Juice of a fresh lime

1. Bring a saucepan of water to boil and cook the soba noodles as per the packet instructions. When cooked, drain and rinse.
2. Take a large fry-pan and drizzle in a small amount of sesame seed oil. Allow to warm up (on medium heat).
3. Meanwhile, chop the broccolini and asparagus stalks in half before putting them in the pan to cook.
4. Take a small, airtight container and add all the sauce ingredients. Put the lid on and shake vigorously to combine. Add half the sauce to the pan with the cooking veggies.
5. Cook the asparagus and broccolini for around 5 minutes before adding in the bean shoots, shallots, coriander and snow peas. Add in the pre-cooked tofu at this stage. Add in to cooked soba noodles and mix through along with the remainder of the sauce.
6. Serve with some additional fresh coriander, a squeeze of fresh lime juice and a sprinkling of sesame seeds!

Coconut and Raspberry Wagon Wheels.

I'd like to take your tastebuds somewhere for a little moment.

Basically I want you to imagine a raspberry lolly, the kind most people loved like nothing else when they were young. I then want you to imagine a crispy and sweet coconut cookie, like something you're best friends grandma would bake and feed you endlessly whenever she saw you. Finally, like the literal icing on the cake, I'd like you to imagine a light and sweet coconut cream, the kind that would make you feel like you were in the Hawaiian Islands living it up like nobody's business. Now, put all of that together and imagine for just one second the insane taste sensation.

You can stop imagining now because I give to you my Coconut and Raspberry Wagon Wheels and your life will now never be the same again. Better yet, they're vegan, they're refined sugar free, and they are basically the best things ever.

Ingredients;
The Biscuits 
4 tbsp vegan butter
1/3 cup coconut sugar
1/3 cup coconut flour
2/3 cup wholemeal spelt flour
1/4 cup maple syrup (the pure stuff, not the artificially created nonsense!!)
2 tbsp rice malt syrup

1. Preheat a fan-forced oven to 160 degrees Celsius.
2. Using an electric mixer, combine the vegan butter and the coconut sugar on high speed until you have a smooth, creamy mixture.
3. Add in all the other ingredients and begin to fold them in together (I do this using the electric mixer, I just don't turn it on). When the flour is semi-mixed through, turn the mixer on low speed to combine. When the flour is relatively mixed in, increase to high speed and mix until well combined. (Alternatively, skip the folding and low speed stage and inevitably end up with flour legitimately everywhere...Yes, I have been there....)
4. Line a baking tray. Take roughly 1 tbsp of cookie dough and roll it in your (*clean*) hands to form a ball. Repeat until you have no mixture left.
5. When the mixture is all rolled out into balls, take the tray and, using your fingers or a fork, press down on each ball until it has a flat top - i.e. make it look like a pancake that's approx. 1cm thick. Place in the oven to bake for approx. 8-10 minutes. Keep a close eye on them so they don't burn. Remove from the oven when just lightly brown around the edges.
6. Allow to cool before assembling into wagon wheels.

The Coyo

2 400ml cans full fat coconut cream (do not buy the low fat version or this won't work!)

3 tbsp pure sweetener (maple syrup/agave syrup) 

1. Sit the cans in the fridge for a minimum of a few hours to allow the two parts of the cream to separate. 

2. After a few hours, open the cans and scoop out the creamy solid part into a bowl. DO NOT ADD ANY OF THE SEMI-CLEAR LIQUID PART OF THE CAN, because otherwise you won't get a cream, rather a watery, coconut-ty mess! 

3. Add the maple syrup and mix on high speed for a few minutes. 

4. Pour into a jar and refrigerate overnight before using. 

The Raspberry Jam
1 cup raspberries (fresh or frozen)
2 tbsp rice malt syrup
2 tbsp chia seeds

1. In a saucepan over low/medium heat, combine the jam ingredients. Allow to cook for a few minutes (long enough that any frozen raspberries are fully defrosted) and then scoop into a jar/air tight container and store in the fridge until use.

To assemble the wagon wheels, take a cookie and flip it upside down. Spoon a generous dollop of jam on and spread with a knife. Then, spoon on some coyo and top with another cookie. VOILA!! Store in the fridge (if they even last that long - not likely!!).