Plant based news find out that According to Nestle Chief Technology Officer Stefan Palzer, plant-based eaters make up what he described as one of a few quickly growing ‘food tribes’ (the others include gluten-free and lactose-free eaters’). “While digging deeper into consumer trends, we found they […]
Month: December 2018
Livekindly reevealed that Pennsylvania Dutch company Russian Pepper USA has created “Vegan Scrapple” made from shiitake mushrooms. Similar to Spam, scrapple – also known as panhaas or “pan rabbit” – is a traditional Pennsylvania Dutch pork-based dish; pork scraps are mixed with trimmings and spices, and […]
According to Vegan food M&S is launching Plant Kitchen, a brand-new collection of over 60 meals, snacks and ingredients – all plant-based and totally delicious.
High street retailer Marks & Spencer is tapping into the ever-growing demand for plant-based and meat-free options from customers with the launch of Plant Kitchen – a brand-new collection of over 60 meals, snacks and ingredients.
The range includes everything from ‘dirty vegan’ comfort food such as Cauliflower popcorn and Cashew Mac, to healthy meals like Mushroom Stroganoff – which is packed with an impressive 3 of your 5 a day and nutritious ingredients.
Vegans will be spoilt for choice with the new range, which is comprised of a wealth of mouth-watering new dishes. Here’s a little taste of what you can expect to see in stores from January…
BBQ Pulled Jackfruit Pizza (£3.50) – This new vegan pizza features an ultra-thin wood fire pizza base topped with rich tomato, marinated pulled jackfruit and fresh peppers.
Mushroom Stroganoff (£3) – A rich and creamy mushroom stroganoff made with coconut cream and paired with roasted cauliflower rice infused with spices. This one contains an impressive 3 of your 5 a day!
Vegan Afternoon Tea We haven’t forgotten the sandwiches. Or the scones. Or the clotted cream. Our Restaurant has perfected the tradition Afternoon Tea, but there was just one thing missing – a vegan option. Why can’t we indulge in all our favourites while sticking to a […]
For the crust
For the cheesecake
- 2 cups raw cashews soaked in cold water for at least four hours or preferably overnight (see Notes)
- ½ cup canned coconut milk shaken
- ¼ cup coconut oil melted and cooled (use refined coconut oil if you want no coconut flavor)
- ⅓ cup pure maple syrup
- 2 tablespoons fresh lemon juice
- 1 tablespoon vanilla extract or ½ teaspoon vanilla bean powder
- ¼ cup freeze-dried blueberries
For the blueberry layer
- 1 cup fresh or frozen blueberries thawed, if frozen
- 1 tablespoon fresh lemon juice
- 1 tablespoon chia seeds
Grease a 6” springform pan with coconut oil, or line an 6” cake pan with strips of parchment paper for easy removal, and grease well with coconut oil. Set aside.
Add the pecans, almond flour, pitted dates, coconut oil, cinnamon and salt to a food processor or high-powered blender and pulverize until it comes together into a sort of sticky dough, with small pecan bits remaining. Don’t over process, or it’ll turn into nut butter! Press the pecan date dough evenly along the bottom of the prepared pan.
In the same food processor or high-powered blender (no need to wash between – I used my Vitamix, but most powerful blenders should do the job), combine all of the filling ingredients except for the freeze dried blueberries and blend for about 2 minutes, or until the mixture is silky smooth and creamy. Scrape down the sides as necessary. You may need to add a bit more coconut milk or lemon juice to get it to blend smoothly if your blender isn’t super high-powered.
Once it’s smooth, taste the mixture and adjust the sweetness/tartness levels by adding more maple syrup, vanilla, or lemon juice, if desired.
Pour 2/3 of the filling into the prepared pan over the pecan crust. Smooth out the top and tap the pan hard against the counter a few times to release any air bubbles. Place in the freezer.
Add the freeze dried blueberries to the remaining batter and blend to incorporate. Spread over the plain layer. Return to the freezer.
Rinse out the blender, and add the fresh blueberries, lemon juice and chia seeds to it. Blend until smooth, and then pour over the other layers.
Place in the freezer to set for at least 3 hours or until completely firm before slicing and serving. I recommend running your knife under hot water to warm it up before cutting the cheesecake with the still-hot (dried) knife.
Serve frozen or let them thaw at room temperature for 10-15 minutes before serving. Store in the freezer for up to 2 weeks.
Credit to Bakerita
Healthy TOKYO revealed Grand Opening – December 28, 2018 Haneda Airport Terminal 2 • Natural Hot & Cold Deli • Organic Coffee & Matcha • All Organic Flour Baked Goods • Craft Beer from Japan and USA • 100% Plant-Based Ingredients What a wonderful journey! […]