Cranberry Banana-Blueberry Cheesecake

It's nearing the Christmas holidays and I am starting my celebrations early this year.  Today I'm in the kitchen preparing for guests.  Here's the menu:


Salad with sesame ginger mustard dressing
Whipped Mashed Potatoes
String Beans
Neat Loaf
Cranberry Banana-Blueberry Cheesecake
Hot chocolate (non-dairy)


For those of you who have my book - Vegan Bite By Bite -  The Neat Loaf recipe is on page 141.
I just documented the dessert recipe and here it is below:


CRANBERRY CHEESECAKE
Crust
Coconut flour to dust 7" spring form pan (bottom and sides)
15 dates
2 cups shredded coconut
5 tablespoons water
Filling
3 cups raw cashew nuts
2 cups pure water
1 cup maple syrup
3 tablespoons coconut oil
1- 7.5 oz. pkg. fresh cranberries
1 large banana
1 - 6 oz, pkg. blueberries


Directions:
1.  In a food processor puree dates and water and place in a medium bowl.  Add shredded coconut and mix together by hand.  Dust a 7" spring form pan with coconut flour.  Press the crust mixture tightly on bottom and high sides of the pie pan.
2.  Blend filling ingredients EXCEPT blueberries and banana and leave in blender until step 3.
3.  Add sliced banana and add blueberries to pie pan and pour filling in blender into the pie pan, stir lightly.
4.  Refrigerate at least 24 -48 hours for the pie to set up properly.  The longer it is refrigerated, the firmer it will slice.
5.  Use a serrated knife along the edges of the pie crust before releasing the pie from the spring form pan - for easy release.

Serves 12 - 16


My husband Wendel makes up a delicious hot chocolate out of cacao powder, almond milk, dates, pinch of cumin and cinnamon and a teeny, teeny, teeny pinch of cayenne pepper.  Lately we have been having this treat since it seems rare to be able to order this when we are out and about.

Portabello Mushrooms

---

The Portobello mushroom has a hearty and meat-like texture. Mushrooms are fragile and break easily. Handle them gently at every step

4 large Portobello mushrooms,

Directions

1. Wash mushrooms by rinsing them gently.  Pat both sides dry.
2. Cut off stem and scoop out the black spokes of the Portobello mushrooms, leaving the shell intact.  See note below.  
3. In a food processor add the remaining ingredients, except basil and blend.
4. Pre-heat the oven at 400° F.
5. Place mixture in a medium size bowl and fold in the basil.
6. Spray a large Pyrex baking dish. Bake mushrooms 15 minutes before stuffing.
7. Portion the mixture into 4, and stuff the mushroom shells with the filling.
8. Bake mushrooms about 30 minutes.
9. Optional: To further crisp the tops of the mushrooms, put them under the broiler

    4-5 minutes. Watch them carefully so they don’t burn.

Yield serves 4

Note:
Step 2 mushroom trimmings can be sautéed another time, served with vegetables.


  
---------------------------------------------------------------------------------------------------------------

Excerpted from the book VEGAN BITE BY BITE by Marilyn Peterson
www.veganbitebybite.com

Tempeh Tuna Wraps

---

1-8 ounce package tempeh, cut into 4 pieces
1-1/2 cups celery, diced fine
1/2 cup green scallions, sliced fine
1/2 cup Vegenaise
1/4 cup lemon juice
2 tablespoons liquid aminos
1/4 teaspoon cayenne pepper
1 package whole wheat tortillas
Garnish: olives

Directions

1. Pulse tempeh in food processor until fine.  Put tempeh in a medium size bowl.  Add the remaining ingredients, except tortillas and olives and mix together well.
2. Spread 1 teaspoon Vegenaise on each tortilla and layer 1 lettuce leaf with several sunflower sprouts. Spoon out less than 1/2 cup mixture evenly and spread it over the lettuce and roll the tortilla into a wrap. Garnish with an olive and serve.

Yield 2-1/2 cups or 6 wraps

---

---

Excerpted from the book VEGAN BITE BY BITE by Marilyn Peterson
www.veganbitebybite.com

Seitan Stew

 
Pimento Cream Cheese

This cream cheese recipe holds great stuffed in a cucumber shell and wrapped in both saran wrap and tin foil overnight. With a serrated knife cut thin slices and garnish for serving on an appetizer platter. Or you can spoon it in a tomato shell on lettuce leaves.

1 cup red pepper (1/2 large) rough chop

1 teaspoon garlic, rough chop

1 cup cashew nuts

1/3 cup lemon juice

1 teaspoon sea salt

Directions

1. Blend all of the ingredients in a high powered blender until smooth and

creamy.

2. Allow for set up in the refrigerator to resemble the texture of cream cheese.

Yield 1 cup

---------------------------------------------------------------------------------------------------------------

Excerpted from the book VEGAN BITE BY BITE by Marilyn Peterson
www.veganbitebybite.com

Parfait desserts makes a great presentation. For any leftovers, the chef eats the bonus snack. Fruits prepared this way are also excellent for smoothies. Below, I am giving ingredients according to layers. *The blueberry mixture goes in the 1st and 3rd layer.

1st layer
2 cups blueberries, fresh
1/2 cup cashews
6 tablespoons agave nectar
1/2 teaspoon coconut oil

Directions correspond with each bold numbered layer

1. Blend the above in a blender and divide half the mixture between 4 parfait glasses. (Spoon 1/4 cup in each glass)


2nd layer
1 cup strawberries, fresh
1/2 cup cashews
3 tablespoons agave nectar
1 teaspoon coconut oil

2. Blend, layer 2nd layer, dividing the mixture between 4 parfait glasses. (Spoon 1/4 cup in each glass)


3rd layer

3. Add the remaining blueberry mixture to the 4 parfait glasses. (Spoon 1/4 cup in each glass)


4th layer

4. Blend 1 cup fresh pineapple chunks. Make sure there is enough space left for the 5th layer (*or blend 2 cups pineapple for the 4-5th layer). Divide mixture in 4 glasses.


5th layer

5. If you are blending pineapple for both the 4th and 5th layers, either increase the amount of pineapple (*step 4) or blend a pitted soft persimmon and finish off the layering process for the 4 glasses.
6. Allow dessert to set up overnight in the refrigerator. Garnish with strawberry fans and mint leaf sprigs.



Yield serves 4

Any colorful combination of fruits can be used. If persimmons are not in season, use another colorful, custard-like fruit, such as mango, or *increase the amount of pineapple. Sapote and cherimoya are also delicious custard-like fruits, however, they lack the color intensity, yet their tastes make it up in flavor!