*Mostly Raw* Rasperry Lemon Cheesecake Parfaits with Gingersnap Crumbles (Dairy-free, Vegan and Gluten Free) and a Belated Second Blogiversary

During the first summer of Witty Husband and I's marriage, we invited friends over for steak gorgonzola and cheesecake (I consumed dairy then but understood little of how it affected me). I loved to bake and cook growing up but the mysterious knowledge of cooking any sort of meat eluded me meaning I overcooked the steak. In fact, I knew so very little that I actually cooked steak like chicken. It was appalling! I'm appalled now remembering it. Think tough, chewy cardboard several inches thick. Exactly what you want to serve your new couple friends and handsome husband.

Thankfully, there was redemption in the form of two cheesecakes - raspberry lemon with gingersnap crust and cookies and cream with a chocolate cookie crust. Witty Husband's favorite was the latter but mine most definitely was the former, a pillowy heaven of lemons swirled with raspberries and spicy, crunchy, sweet crust. What more could one ask for?

I am glad to say that we are still friends with that couple and I'm still married. Whether it was the deliciousness of my cheesecakes or the beautiful allure of my personality, I am not sure. Although I'm betting on the cheesecakes. And if I could wink at you through this blog post, I most certainly would.

So for this year's belated blogiversary (did you know Sweet Roots is now two years old?), I'm posting dairy-free, gluten-free and mostly raw (which sounds smoother and more eloquent than "no-bake") raspberry lemon cheesecake parfait with gingersnap crumbles.

 

Raspberry Lemon Cheesecake
1 cup cashews
1 15oz  can coconut crème
1 1/2 cup frozen raspberries or fresh
Juice and Zest of 1 large organic Lemon (or two smaller)
1/4 cup raw honey (agave works just as well for vegan alternative)
2 tsp vanilla extract (preferably alcohol free)

"Gingersnap" Crumble
1 cup dates
1 cup oats
1 cup almonds
1 inch piece of ginger, diced
2 TB coconut oil

2 cups fresh or thawed frozen raspberries, to serve

1. In a high speed blender, blend the ingredients for the cheesecake until completely incorporated. Will form a smooth pudding. This can be used now but it is best refridgerated overnight so it can thicken.
2. In a food processor or high speed blender, pulse the ingredients for gingersnap crumble until crumble cookie texture is achieved.
3. Layer gingersnap crumble, dairy-free cheesecake, and raspberries to make a beautiful parfait.

This can alternatively be made into cheesecake bars by pressing the crumble into 9x13 inch pan and layering with the cheesecake. This must be refridgerated at least 8 hours to thicken.

And on another note, Happy Belated Blogiversary to Sweet Roots! And a very Merry Christmas to you all sweet readers. And just between you and me, there will be a giveaway after the holidays....

Zucchini and Citrus Gazpacho with Rosemary (tomato-free, gluten-free, dairy-free, nut-free, soy-free and vegan)

Gracious Granny gave me this wonderful zucchini from her garden - this lovely emerald jewel that's the size of a newborn... As it sat in the passenger seat on our way home, I wondered what delicious concoction to make with it. Baking it in a yummy, savory treat was my first thought but baking is a lot less appealing to me in this heat (I know - shocking - right?). I wanted a raw and vibrant way to prepare this wonderful, garden-fresh vegetable. My brain eventually drew up this recipe in my mind. Something easy and versatile... and I've aspired to creating more easy and versatile recipes on the blog. The strange and weird recipes won't disappear but I want to cater to all (hopefully) of my sweet readers' recipe wishes.

And so the fresh green and tomato-free gazpacho was born.

Just a question but can I call it gazpacho if it is tomato-free? The citrus provides the fresh acidity that tomatoes would and the zucchini makes it smooth so it reminded me so much of the gazpacho I enjoyed with my sister in Spain.

I do miss her...

And what better way to remember someone by but with food? Yummy, delicious food?

Also, if anyone has any extra zucchini, give me a ring. I'll come relieve you of it.

A note about this cold, summer soup - 4 cloves of garlic makes for a very garlic-y gazpacho. I recommend 2 cloves if you are not a fan of strong garlic. And the trick to a good gazpacho is the best quality of Extra Virgin Olive Oil that you can find - I brought mine back from Spain. Sadly, my supply is dwindling.

Fresh rosemary is a lovely addition to this soup and really blends well with both the zucchini and citrus. It also adds extra antioxidants.

Zucchini and Citrus Gazpacho with Rosemary
1 larger garden Zucchini (or two small store-bought)
3-4 citrus fruits (I used one large grapefruit, one large orange and a little lime but feel free to use what you have on hand and you can even add some freshly grated peel as long as it's organic)
Sprig of Rosemary
4 glugs of Extra Virgin Olive Oil
2-4 cloves of garlic
1/4 tsp sea salt

Chop the zucchini and add to high-speed blender or food processor. Juice the citrus fruits with a lemon juicer (add some orange peel zest if you are so inclined) and add to blender along with olive oil, garlic, rosemary and salt. Blend until smooth.

Enjoy!

Serve as an appetizer, on the side of some cooked chicken, or add cooked and cooled quinoa in dishes before serving for extra protein. I drank two cups for lunch this morning and found it surprisingly filling. Cheers to cold summer soup!

Vegan Mother's Day Brunch (dairy, gluten and egg free)

To mothers everywhere....
We appreciate you.
We love you.
We cherish you.
We adore you.
Treasure you.

And we want you to have a wonderful, relaxing day where you know we appreciate all those times you swiped our dirty noses, woke with us in the middle of the night, filled our bellies with hearty, nutritious foods (and we appreciate those nights where you broke down and let us eat hot dog mac & cheese), and most of all, we appreciate you encouraged our hearts.

YOU are special.
YOU are unique.

And we want to take this day to celebrate you, MOM!

And this Mother's Day celebrate Mom with an easy yet nutritious and tasty lunch.

What's on the menu, you ask?
Sparkling Lemon Hibiscus Tea
Quinoa and Arugula Salad with Roasted Lemon and Asparagus
and Vegan Lemon Mousse with Vanilla and Cardamom

Most of the prep can be done ahead so Mother's Day can be relaxing and easy. Great for mothers with toddlers who want something special but not a lot of time.

 

 

Sparkling Lemon Hibiscus Tea
1/3 heaping cup Hibiscus petals (I buy from Mountain Rose Herbs)
2 cups water
Sparkling Water or Lemon Sparkling Water (I used Pellegrino)
Limoncello *for virgin version, use notes below

*Juice of 2 Lemons with 2 Tb agave

1. Boil water and hibiscus petals then simmer for 15 minutes. Let cool.
2. Fill glasses with 2 parts sparkling water, 2 parts strained hibiscus infusion, and 1 part limoncello

Quinoa and Arugula Salad with Roasted Asparagus and Lemon (serves 2)

1 cup pre-cooked quinoa
1/2 cup pecans (or other nuts/seeds)
2-3 organic lemons, sliced 1/4"-1/3" thick
1 lb asparagus
Handful of craisins and goji berries
Dress with extra virgin olive oil, white balsamic vinegar, and red pepper and salt

1. Preheat oven to 400.
2. Toss asparagus with oil and spread out with lemon slices on a baking sheet. Bake for 20 minutes, turning halfway through. Add pecans and bake another 3 minutes.
3. Layer plates with arugula, quinoa, pecans, asparagus, lemons, and dried craisins and goji berries. Sprinkle with extra virgin olive oil, white balsamic vinegar, sea salt, and red pepper (or black).

*Steps 1 & 2 can be done ahead of time and are delicious served cold if prepping beforehand.

 

 

 

 

I just love cardamom and I think it really makes this mousse have a little more pizzazz. If unfamiliar with this spice, try using the seeds from three pods. Cardamom and vanilla bean pods are available to order from Mountain Rose Herbs.

 

This mousse also happens to dole out a nice size of protein, making it all the more appealing as a dessert... or maybe for breakfast by itself.

 

Vegan Lemon Mousse with Vanilla and Cardamom (serves 2-4)

 

14 oz package extra firm tofu

Juice of 2 Lemons

Gratings of 1/2 lemon

1/4 cup agave nectar

4 cardamom pods *  (available from Mountain Rose Herbs)

Seeds from 1/2 vanilla bean (I purchase my vanilla from amazon)

Assorted Fruit of Choice

2 TB tapioca starch

 

*If you don't have cardamom pods or don't like them, it still tastes delicious without.

 

1. Crush cardamom pods with flat blade of knife. In mortar and pestle, crush the seeds from pods.

2. Add all ingredients to a blender and blend til smooth.

3. Refridgerate until ready to serve. Serve with fresh fruit like sliced banana, strawberries, and mango.

Enjoy!

 

I hope you all have a wonderful Mother's Day! What are your plans for this weekend?

 



I buy my herbs from