… or you can call it raw vegan lemon cheesecake! No matter how you are going to name this raw vegan recipe, if you are one of those who like citrus fruits in desserts, this is probably one of the vegan recipes you are going to stick with as it has the characteristic fragrance and taste of fresh lemons and the sweetness of the lemon-pie but on the same time it is healthy, sugar free, gluten free and raw vegan. It’s easy to make, it’s one of the healtiest vegan desserts I can think of (appart from raw fruits of course 🙂 )
Since we are passionate with lemony desserts, I make this recipe whenever we want to taste an authentic lemon cream without sugar, gluten and baking.
(for a pie of 20-22 cm diameter)
For the crust
- ½ cup raw almonds
- ½ cup raw walnuts
- ½ cup raisins
For the lemon cream
- 2 cups raw cashews, soaked for 4-6 hours and drained
- ½ cup freshly squeezed lemon juice
- ½ cup agave nectar or other raw liquid sweetener
- ½ cup coconut oil or cocoa butter, melted
- 1 tsp ground turmeric
- zest of 3 lemons
- For the crust: Wash the raisins, drain them and put them in the food processor along with the nuts. Process for a few minutes until a soft dough is formed. If you do not like the small pieces of nuts in the base, process the nuts until they become powdered and add the raisins afterwards.
- For the lemon cream: Put in blender half of the cashews, the lemon juice, the agave nectar, the zest and the coconut oil and blend for 3-4 minutes until the mixture is creamy and uniform. Add the rest of the cashews and blend for few more minutes until they are incorporated in the mixture and the texture of the cream is smooth and homogeneous.
- Assembly: Line a cheesecake pan of 20-22 cm diameter with greaseproof paper and spread the crust mixture over the bottom. Press with your hands to distribute equally and form the crust. Pour the lemon cream on top of the crust and refrigerate for 8-12 hours to set.
- Before serving garnish with lemon zest, nuts or lemon slices.
Note: My secret for a mouthwatering lemon cream is the use of really fresh organic lemons.
Well, I have no idea how do Christian people in other countries celebrate Easter, but Greeks definitely pay a lot attention to that. It is considered so important that its celebration is prepared throughout the Holy Week. For example on Holy Wednesday we bake Greek Easter cookies, on Holy Thursday non-vegans dye eggs red, on Holy Saturday the dinner that takes place after midnight is prepared. One essential dish is the traditional Greek Easter soup, which is called “magiritsa”. This soup is supposed to highlight the end of the Lent and it is eaten usually after the Pasqua midnight.
Although the traditional recipe is anything but vegan –I don’t even want to mention what it is made of- Greek vegans and vegetarians, prepare a cruelty-free but super-tasty version of this dish with mushrooms. Today I cooked my vegan version of the traditional magiritsa with a variety of mushrooms, green leafy vegetables, leeks, hot pepper and spices for a more authentic taste.
Traditionally the soup is “thickened” with the well-known “avgolemono” -a sauce made of eggs and lemon juice. Instead of that, I added creaminess and even more taste to my dish with a combination of tahini, corn flour and nutritional yeast.
So, whether religious or not give this filling starter a try! It is so yummy and warming that one may want to enjoy it more often than just Easter.
- 750 g fresh mushrooms (I used oyster as well as white and brown button mushrooms)
- 2 medium leeks, chopped
- 5 medium spring onions, chopped
- 3 tbsp rice
- ¼ cup olive oil
- 200g lettuce leaves coarsely chopped (1 medium lettuce)
- 200 g chards, coarsely chopped (1 bunch)
- 1 bell red pepper, chopped
- 1 cup dill, chopped
- ½ cup white wine
- 3 cups vegetable broth (or water)
- 1 tsp dry, hot chili pepper flakes
- 1 tsp ground cumin
- 1 tsp curry powder
- salt and freshly ground pepper
For the lemon and tahini sauce (tahinolemono)
- 2 tbsp tahini
- 2 tbsp nutritional yeast
- 2 tsp corn flour
- ¼ cup lemon juice
- Wipe the mushrooms thoroughly with a damp cloth and cut into pieces.
- In a large saucepan, heat the olive oil and pour the onions and leeks chopped. Sauté lightly and add the mushrooms. Increase heat, add the wine and let cook for 5 minutes
- Add the lettuce, chard and dill and stir until wilted. Add the broth (or water), the salt and the spices and simmer for about 20 minutes over low heat. About ten minutes before removing from heat, add the rice and stir.
- Prepare the “tahinolemono”: In a bowl, mix the lemon juice, 2-3 spoons of broth, the nutritional yeast, corn flour and the tahini paste, stir well, pour in the soup and bring to boil. After 1 minute turn off the heat. Serve hot with a sprinkle of lemon juice and maybe an extra touch of hot pepper.
Last Sunday, November 1st, was a special day for all the vegans around the world as this day has been established as the World Vegan Day. For the occasion, celebrations and events were performed in many cities of the planet.
In Athens we celebrated the day with a very beautiful event, organized by the “Vegan Union” in the collective “500 miles away”.
“Vegan in Athens” was there to meet friends and participate in the fest. These healthy muffins were made especially for the day!
The recipe is dedicated to the friends that came to the event and especially to Christina, Antonia, Helena, Elsa, Vangelis, Ellie, Vassilis, Dimitris, Nelly and to those who wanted to be with us, but weren’t able to.
(for about 22-24 muffins)
- 1 cup coconut milk
- ½ cup soymilk
- ¼ cup lemon juice
- zest of 2 lemons (preferably organic and as fresh as possible)
- ½ cup light oil
- ¼ cup poppy seeds
- ¼ cup dry coconut, grated
- 1 ¼ cups brown sugar, granulated
- 2 ¾ cups whole wheat flour from soft wheat
- 1 ½ tsp baking powder
- 1 tsp soda
- In the mixer, add the oil with the sugar, coconut milk and soy milk and beat at medium speed for 1-2 minutes or until the ingredients are homogenized.
- Add in the juice and zest of the lemons, the shredded coconut, the poppy seeds and the flour in 3-4 doses and continue beating for a few minutes.
- Lay a muffin pan with muffin papers (alternatively we can use greaseproof paper pieces cut in the same size) and fill each of them with the mixture.
- Bake in preheated oven at 170 oC, for 30 minutes or until the muffins become golden and evenly baked.
- Leave on a rack to cool. Decorate with shredded coconut or with a lemon or vanilla icing.