Raw

Raw Vegan Pumpkin Cheesecake

PLEASE NOTE THAT NO PUMPKINS WERE HARMED IN THE MAKING OF THIS CRUELTY-FREE CHEESECAKE  (smiley face)

This concept has been brewing in the back of my mind for several years. I wanted to keep the recipe RAW and VEGAN so the first ingredient I tossed out the window was canned pumpkin (not raw). I substituted carrot juice (finally a good use for carrot juice!).  I then assembled ingredients that are typically used in vegan cheesecake: cashews for the body; coconut oil and butter for the consistency; lemon for the acidic tang that you taste in cheesecake; agave and spices.  Yes, this dessert is raw. And yes, it is vegan. And yes, it is made with whole foods.  However, it is calorically dense and a little will go a long way. In the “plus” column for this dessert are the following:

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By |October 27th, 2013|Raw Food, Vegan|2 Comments

I *Heart* Fuyu Persimmons

In San Diego, the start of winter coincides with the flood of persimmons at the local markets.  Persimmon season spans early November through mid-January, and I truly look forward to a hiatus from berries and melons and welcome the fall and winter bounty of apples, pears, pomegranates, citrus and […]

By |December 1st, 2011|Fall, Lunch, Raw Food, Recipes, Seasonal, Uncategorized, Vegan, Vegetarian|0 Comments