Posted in Recipes

No-Bake strawberry cheesecake tartlets topped with cashew caramel!

Would you like a big bite?
Would you like a big bite?

Today, I made these stunning no-bake strawberry cheesecake tartlets! I topped them with a cashew caramel! I bet if you want one to try & then, I assure you, you want another one! 🙂 But one really fills you up & is enough! 🙂 You keep the other one for the next day, to indulge yourself!!! They are also Vegan, Gluten-Free & No-Bake too! 🙂

No-Bake, Vegan, Gluten-Free! :)
No-Bake, Vegan, Gluten-Free! 🙂

You can find this tasty recipes also here: http://www.instructables.com/id/No-Bake-vegan-strawberry-cheesecake-tartlets-toppe/

Recipe: For 4 tartlets, each 12 cm diameter

Ingredients:

* For the base:

1 cup raw almonds

1 cup chopped pitted dates

1/4 cup unsweetened coconut flakes

2 teaspoons sherry vanilla extract

a pinch of Maldon sea salt

* For the strawberry cheesecake filling:

1 cup soaked, rinsed & drained cashews ( soaked for at least 1 night )

1/2 cup chopped, hulled strawberries

1/4 cup maple syrup

1/4 cup coconut oil

1 teaspoon sherry vanilla extract

For the cashew caramel:

6 tablespoons maple syrup

1/2 cup raw soaked cashews  ( soaked for at least 1 night )

a few pinches of sea salt

Perfect to end a dinner party! ;)
Perfect to end a dinner party! 😉

Method:

1. First, make the base. Use your food processor & add raw almonds. Chop them up finely. You do not want to end up with almond flour though! Add chopped dates, coconut flakes, pinch of sea salt & sherry vanilla extract. Pulse until it all comes beautifully together. I used the pulse button a lot. Take 4 tartlets-forms  with removable buttom & oil them with coconut oil. Then, push your base-mix into the tartlets. Begin with the base & then, push the base-mix up towards the sides. See that there isn’t a whole left. Then, with the help of your fingers, you can shape a round circle at the base. See that you have even sides; with enough filling upwards! Place into the fridge to stiff up. I placed mine 1 night in the fridge. I think, 2 hours are great??

2. Make your strawberry cheesecake filling. Take your Vitamix & add chopped strawberries, soaked, rinsed & drained cashews, maple syrup, coconut oil & vanilla extract & use the tamper to push ingredients into the running blades.  It took me about 15 to 20 seconds. Taste. My filling was just right, not too sweet & you could taste the strawberries too. If you want a more darker pink color, add another 1/2 cup of chopped strawberries. Pour this or smear this mix onto the crust base in your 4 tartlets, evenly divided. Place them back into the freezer for at least 2 hours. They will look something like this:

They look great, right?
They look great, right? Vegan + Gluten-Free No-Bake!

3. Clean your Vitamix well & your other utensils too. Now, finally, make your cashew caramel. Take your Vitamix & add soaked cashews, pinch of sea salt & 6 tablespoons of maple syrup. Place fitted lid on with tamper in it to push your ingredients into the running blades. Blend until it comes together & is all finely evenly mixed. Taste! It is a bit sweet & a bit more thick, like a real caramel! 😉

Spread this caramel evenly on the surface of each strawberry cheesecake tartlet & it will look something like this & place back into the freezer for at least 2 hours.

Yummm!
Yummm!

4. When you are ready to devour your fantastic No-Bake Strawberry cheesecake tartlet with cashew caramel, take them out of the freezer. Carefully, unmold them, after 10 minutes & cut them into 2 & enjoy 5 minutes later, all by yourself or with a loved one! 🙂 The caramel will start to melt a bit from the top. The strawberry cheesecake melts in your mouth like an ice-cream!!! A Win win situation!!!! xxx 🙂

So this is an excellent NO-Bake Vegan Gluten-Free Strawberry Cheesecake tartlet topped with a Vegan Gluten-free Cashew Caramel, all made within minutes in your food processor & your Vitamix, but you do need a lot of chilling in the fridge & freezer!! Go on, treat yourself & make these beauties now! 🙂 Stay tuned, Subscribe through the link below to get my new cool newsletters aka posts! Join 1,800 email Subscribers! It is free! 

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You might like:

1. Fresh fig mini cheesecake bars! ( Vegan & Gluten-free! )

2. No-Bake Gluten-free Lactose-Free strawberry tartlets! 

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Posted in Recipes

My Dad’s wholemeal spelt apple tart!

MMM! Such deatail!
MMM!
Such detail!

This glorious tasty easy to make wholemeal spelt apple tart looks amazing & is pretty tasty too! My dad likes his flavours plain & simple but you could jazz it up a bit, by adding raisins, cinnamon or almond flakes or whatever you like,…it is up to you! 🙂

This is a more healthy dessert apple tart, using yeast. Check it all out:

Yum Yum Yumm!
Yum Yum Yumm!

Easy as pie, like you all say! 😉

Recipe: For 1 larger apple tart

Ingredients:

200 gr wholemeal spelt flour

100 gr unsalted butter on room temperature

1 egg

25 gr fresh yeast

1 egg white, shaken loose with a fork

home-made unsweetened apple sauce, for the base of the tart. How to make it? I explain it later on!

2 juicy apples, Unpeeled, cored, cut up finely in thinner wedges, see pictures, these thinly sliced apples will top the home-made apple sauce, for decoration!

Method:

1. First, make your home-made apple sauce ( appelmoes in Dutch! ). Unpeel but core a few apples. Stew them together with a bit of water until they become an apple sauce, like a sort of mousse. My father didn’t sweeten them at all, it is only sweetened with the apples themselfs. Stir often & lower the heat if you need to. Set aside.

2. Take a fitted bowl & ad fresh yeast. Add enough lukewarm water to it, to resolve it completely. This is about 1/2 glass. Whisk it all loose. Let it stand for a few minutes. Take a larger bowl & add spelt flour. Make a well in the center. Break the egg in here. Add resolved yeast & water too. Slowly, mingle egg & yeast-water mix into the dough, like with bread making. Incorporate it all together & finally, add the butter. Knead it all into the dough. Knead well & form a bread like dough. Place it into a bowl & cover it with plastic foil. Leave to rise for about 30 minutes in a warm place.

3. Preheat your oven to 180° C ( 350 F ) for 10 minutes. Smear your tart tin in with butter but if you use a silicon tart form, you do not need to do that! 😉 Add a bit of spelt flour too. Take your risen dough & roll it all out to fit your tart shell. The dough must be, over the edges of your tart shell. Push the dough good into the tart shell. My father had a bit of dough left & he used it again for a thicker crust, see pictures above! I wouldn’t do that, it is just  a bit too thick for me & it is just plain yeast dough flavour! It is best to use a tart shell with a loose bottom, for easier use after baking. Prick the tart dough bottom with a fork. Spread your cooled home-made apple sauce over here & arrange your thinly sliced apple pieces all on top of it. You arrange it just like you want to,…You can be creative here,…or not! 😉 Finally, brush the whole tart, including apple slices & tart shell with beaten eggwhite, to give it a lovely shine! Bake your tart for about 30 minutes. Take it out of the oven & leave it in the baking tin for about 10 minutes. Carefully remove the loose bottom & place the warm tart on a wire rack to cool down completely! Enjoy!

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You might like:

1. My dad’s tasty Gluten-Free dinner with a vegetarian option!

 

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Posted in Gardening, Recipes

Vegan zucchini (courgettes ) & veggies quiche tartlets!

A divine & tasty vegan zucchini & veggies Quiche tartlet with a side salad!
MMM,..What’s not to love here?

Yesterday, I invented these stunning, appetizing & wonderful vegan tartlets with a lovely vegan filling of courgettes ( zucchini) from my own garden, mixed cherry tomatoes ( yellow & orange ones), garlic a red bell pepper pieces. In added fried tofu with herbs chunks, for added flavour. To bind everything, I used Alpro soy cream. This is a vegan cream with no cholesterol in it! The quiches are also dairy-free, egg-free & vegan! It is so good for you & fab at the same time!! Do you agree?

It was a huge success with my husband & me! Check these out & I am sure you will love it as much as we did! 🙂 I used the same vegan dough recipe as in this tasty recipe on my blog before: Vegan saffron & fennel tartlets with a warm mushroom, spinach & chickpeas salad. Just click onto the title & you will find the recipe. I just didn’t use black pepper in that vegan dough!

Appetizing vegan zucchini & veggies Quiche tartlets!

Recipe: For 5 tartlets/ We ate 1+ 1/2 each

Ingredients:

** For the vegan tartlets:

150 gr organic white flour

150 gr organic white spelt flour

4 tablespoons cold water

4 tablespoons of a fruity Extra Virgin Olive Oil (EVOO )

10 grinds of finely grinned black pepper

1 teaspoon of Maldon sea salt flakes

** For the vegan filing:

2 medium young green courgettes ( I used the first 2 from my own garden!! ), washed, pad dry on kitchen paper, cut into smaller pieces, see picture below!

1/2 red bell pepper, seeds & white parts removed, cut into little fine square pieces, see picture below!

1 fat clove of garlic, peeled & finely cut up

6  yellow cherry tomatoes, cut into 2

6 orange cherry tomatoes, cut into 2

250 ml of soy cream, cuisine / I use Alpro ( This is a vegan soy cream , that is cholesterol free !!! )

200 gr Tofu with herbs, 1 pack = 250 gr/ I used Provamel,cut into thinner slices & then cut into bitesize chunks

freshly finely grinned black pepper

Maldon sea salt flakes

1/8 teaspoon of dried thyme

finely cut up red bell pepper & garlic!
Finely cut up green courgettes

Method:

1. A few hours before dinner, make the vegan dough. Place all the ingredients for the dough in a bowl of your Kenwood with the dough hook. Mix everything together for a few minutes. My dough was a bit crumbly, so I added 2 tablespoons of cold water extra. I also added 1 tablespoon of olive oil extra. Flour your counter with flour & flour your hands too, to prevent sticking. Place your dough on the counter. Knead your dough well, for a few minutes until it all comes together & is elastic!!! Divide it into 4 equal balls.I did add 1 tablespoon of olive oil extra. Knead it good!

2. I use 5 tartlets with removable bottoms. That’s the best & easiest way to make these beauties! Smear them all in with vegan baking margarine to prevent sticking. Flour your rolling-pin. Roll out your dough a bit thicker, about 5 to 8 mm & re-roll it if you have to. See that you have enough dough to fill one tartlet. Add a bit of the dough if necessary. Lay 1 rolled out dough & lay it over 1 tartlet. Let the dough hang over the sides a bit. Now, carefully push with your hand the dough nicely & neatly into the tartlet. Push the dough carefully up high, into the sides of the tartlet case. Now, with your thumb, push the dough round into the tartlet to fit neatly, all the sides up too. Roll with your rolling-pin over the tartlet to remove excess dough. Do this a few times. Do the same with the rest 3 balls of dough.

3. Place the 4 lined tartlets on a plate, place cling film over each one, to prevent drying out, into the fridge to stiffen up a few hours & take them out when you have prepared the filling.

4. Half an hour before dinner, prepare your veggies. Take a large non-stick pan on medium high heat & add some fruity EVOO. When hot, add the cut up garlic, red bell pepper pieces. Fry for 2 minutes & add the cup up tomatoes. Add 1/8 teaspoon of dried thyme, some sea salt & a few grinds of black pepper to taste. Stir often. You don’t want to overpower the flavour of each veggies though!! Taste! Place this mix in a bowl with fitting lid to keep warm. In the same pan, add a few tablespoons of that fruity EVOO & heat up. Now, add the cut up courgettes ( zucchini ) & fry until browned & edible. Season with some black pepper & some sea salt, but not too much! Add this to the veggie mix. Now, fry the tofu with herbs pieces in some olive oil until browned on all sides. Add this to the veggies mix. Pour the soy cream to this veggie mix & spoon everything round, carefully, not to break the cut up tomatoes!!! Check the seasoning agin. Add some pepper & some sea salt. Taste! It has to taste fab! See that you divide all the ingredients into each tartlet! 🙂 I just had 1 tablespoon of filling left!!

5. Preheat the oven to 180° C ( 350 F ) for 10 minutes. I always use a fan oven. In the meantime, remove tartlets out of the fridge, throw away the cling film & place them on a baking tray. Place 3 cut up tomatoes, into the bottom & pour the rest of the ingredients into each tartlet. Just fill them up, but not too much. See picture below:

Just filled & ready to go into the oven!

& place them into the oven & bake for about 25 minutes. Check after 20 minutes with a pin if they are ready. My tartlets weren’t ready but after 25 minutes they were. The dough has been cooked to perfection & the filling was ready too. Prevent burning on one side! Lower the temperature with 5 ° C if you need to. When the tartlets are ready, turn the oven off & take them out of the oven. Place each tartlet on a can & let the outside of the tartlet fall off. Help with your hands if it sticks a bit. Carefully remove the loose bottom & place on a serving plate. Do the same with the 2nd tartlet & place on another serving plate. Serve with a side salad. I used young mixed salad leaves from my garden & cut up colourful heirloom tomatoes. You can add a vegan mayo if you want.

Happy eating! 😉   

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Posted in Recipes

Vegan baked banana & coconut cheesecake

Tasty vegan baked banana & coconut cheesecake tartlets
A delightful & tasty dig in baked banana & coconut cheesecake!

Today, I made these tasty & appetizing vegan baked banana & coconut cheese cakes. They turned out great. The base is crispy & chewy & the filling is silk, smooth & truly appetizing!!!

Recently, I am experimenting with tasty invented vegan recipes. I don’t like using eggs anymore in my baking. I also wanted a vegan cheesecake I didn’t want to use a vegan cream cheese like tofutti. This cream cheese is so heavy & unhealthy too.

I had silken tofu in my fridge & wanted to use it in this tasty cheesecake. I have experimented with using tofu in my kitchen, lately.

So, make these easy yet tasty appetizing cheesecake tartlets & go on, indulge yourself: it is so healthy & apart too! 😉

Recipe: For 2 x 12 cm diameter tartlets + 1 x 10 cm diameter tartlet

Ingredients:

** For the base crusts:

4 large Medjool dates, chopped up

90 ml water

4 x 100% brown rice no-salt rice cakes

45 gr unsweetened coconut flakes

2 teaspoons canola oil

** For the cheesecake filling:

125 gr creamed coconut

300 gr silken tofu = 1 packet / I used Unicurd

1 large very ripe banana, peeled & cut into chunks

3 tablespoons vegan banana soy milk/ I used Alpro

2 tablespoons organic agave syrup

1 teaspoon vanilla extract/ I use home-made

Method:

1. Preheat your oven to 170°C ( 325 F ) for about 10 minutes. I use a fan oven. Adjust your oven to this temperature.

2. First, make the base. Take a medium cooking pot & add  chopped up dates & water. Stew the dates into the water until they are soft & swollen up.  Take a food-processor & break the 4 rice cakes into smaller pieces. Blitz & blitz until they resemble fine breadcrumbs. If you don’t have a food-processor place the rice cakes into a Ziploc bag, close well, place this closed bag onto a chopping bord & bash with a rolling-pin often until the rice cakes look like fine breadcrumbs.  Place the fine rice cake crumbs into a large pot & add unsweetened coconut flakes, canola oil & date & water mix. Mix well with a wooden spoon until joined beautifully.

Firstly, I use tartlets with removable bottoms. I smear them all in with vegan soy baking margarine, to prevent sticking to the tart tins. Secondly, divide this mixture equally between the 3 tartlets. Push with your hands the dough into the base & sides of the 3 tartlets. See that you have a good thicker base, equal on all sides. Push the dough carefully up high into the sides of the tartlet case. Now, with your thumb, push the dough round into the tartlet to fit neatly, all the sides up too. Roll with your rolling-pin over each bottom filled tartlet to remove excess dough.

3. Make the filling. Take a blender or food processor & add the silken tofu, cut up banana, creamed coconut, agave, banana soy milk & vanilla. Mix or blitz until completely smooth. Taste! It tastes yum! Add a bit more agave if you need to. Place the tartlets onto an oven-rack for stability & fill them royal with the banana & coconut cheesecake filling. I had a bit of the filling leftover so I am going to make a breakfast smoothy with that for later use. Place the oven-rack into the hot oven & bake for about 15 to 20 minutes or until just set. I tested my tartlets after 20 minutes of baking with a little pin inserted into the thicker part of the filling. A little pin came out clean. The inside will still be a bit wobbly but it will firm up when it will be cooled in the fridge. When browned in colour & just set , take the oven-rack out of the oven & let it cool off until completely cold. Place into the fridge to cool off further. When you want them to eat, 15 minutes before eating, take them out of the fridge, to come to room temperature. When cooled, removed the tartlets moulds & the bottom too. It is this easy. Place the tartlet onto a big can & the outside will come, fall off easily. Help it with your hands, if you need to. Then, with help of a knife, slide the bottom away from the tartlet, be careful though! Slide the tartlet onto a lovely dessert-plate & enjoy this deliciousness!

MMM,…Lovely enjoyed with your loved one & a great coconut tea! 🙂

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Posted in Recipes

Vegan fennel & saffron tarts served with a warm mushroom, spinach & chickpeas salad

I hope you all feasted well, to welcome the New Year 2012!! I surely did!

Normally, my husband & I ate vegetarian, 1 x a week, in 2011.

I wanted to change that a bit. I don’t like meat that much anymore for the moment. I wanted to eat more vegetarian & vegan. I agreed with my husband, that we are going to eat 3 x/ week vegetarian or vegan. I am so inspired now! I got a lot of vegetarian books from my local library & searched a lot in vegan websites.

Yesterday, I made these savoury fennel & saffron tarts & served them with a warm mushrooms, spinach & chickpeas salad. I love fennel a lot. This recipe is from one of my latest vegetarian cookbooks, only in Dutch for the moment: Donderdag, veggie cookbook . Authors: Micki Duerinck & Kristin Leybeart.

I would have never thought that this side salad would go so well with these tasty saffron & fennel tarts! Everything is home-made except the soy cream. They use a vegan pie crust with olive oil. I adapted the recipe to my needs. I used partly light spelt flour & half organic white flour to make it more healthy & more filling! I hope you will love this as much, as my husband & I did! This lovely dinner is great for entertaining vegetarians & vegans. Maybe you want to close this festive vegan feast  with a tasty vegan coconut Panna cotta to complete the dinner. You can find this recipe: here!

A tasty vegan fennel & saffron creamy mini pie with a lovely vegan salad!
A warm & tasty saffron soy cream & fennel filling,…yum!

Recipe: For 4 x 11 cm diameter tarts

Ingredients:

1/ For the fennel & saffron tarts:

* * For the vegan dough:

150 gr organic white flour

150 gr white spelt flour ( I use Sharpham park, British organic spelt whole grain flour )

4 tablespoons cold water

4 tablespoons of a fruity EVOO ( Extra Virgin Olive Oil )

1 teaspoon of Maldon sea salt flakes

**For the fennel & saffron tarts:

670 gr of cleaned  & pad dry fennel, cut into larger pieces, hard-core & green tubes removed ( weighted when cleaned & cut )

300 ml of a good soy cream ( I use Alpro soy cream )

1 part of saffron powder

1/2 teaspoon of cumin powder

black pepper

Maldon sea salt

2/ For the warm mushrooms, spinach & chickpeas salad:

250 gr normal mushrooms, cleaned & cut into 4 pieces

300 gr fresh spinach leaves, washed & spun dry

1 fat clove of garlic, peeled & finely cut

100 ml soy cream

150 gr chickpeas, from a can, rinsed & well-drained

1 teaspoon dried Provençal herbs

a fruity EVOO

black pepper

Maldon sea salt flakes

Method:

1. First, make your dough. Take the bowl of your Kenwood or Kitchen Aid  & place in here the 2 different flours, the olive oil, cold water & salt. Mix well with the dough hook for about 2 to 4 minutes until it all combines well.

2. I use tartlets with removable bottoms. I smear them all in with soy baking margarine, a vegan one, to prevent sticking to the tart tins. Place the dough mix on a floured silpat or counter. Flour your hands a bit. Knead the dough & make 4 equal balls from it. Each ball will be for 1 tartlet. Flour your rolling-pin. Roll out your dough thinly, about 3 to 5 mm & see that you have enough dough to fill one tartlet. Add a bit of the dough if necessary. Lay 1 rolled out dough & lay it over 1 tartlet. Let the dough hang over the sides a bit. Now, push with your hand the dough nicely & neatly into the tartlet. Push the dough carefully up high into the sides of the tartlet case. Now, with your thumb, push the dough round into the tartlet to fit neatly, all the sides up too. Roll with your rolling-pin over the tartlet to remove excess dough. Do the same with the rest 3 balls of dough. You know what I mean when you see the pictures afterwards.

3. Place the 4 lined tartlets on a plate into the fridge to stiffen up & take them out when you have prepared the filling.

4. Preheat your oven to 180°C (356 F ) for about 10 minutes. I always use a fan oven. Adjust the temperature according to your oven.

5. Prepare the filling. Take a food processor & add the fennel pieces. Pulse until it these are very small pieces, for a few seconds. If your food processor is on the smaller side, do this a few times. Place these fennel mini pieces in a large cooking pot. Add the soy cream, saffron & cumin powder. Stir well until it all is combined beautifully. Heat up on medium. Let it simmer until it is all cooked through, about 10 to 15 minutes. Stir from time to time to prevent burning.

6. Take the tartlets out of the fridge. Fill them with the saffron & fennel mix. Fill them good. I had a bit of the saffron & fennel mix left. Place them on an oven rack in the middle of the oven & bake them for 30 minutes until golden-yellow on top & when the crusts are cooked through. In the meantime, make your warm side salad.

7. Take a large cooking pot & place 1 tablespoon of the fruity EVOO in it. Heat up on medium high. When hot & sizzling, add the garlic pieces & cut up mushrooms. Fry until browned & nearly cooked through. Add some grinds of black pepper, the dried Provençal herbs & some sea salt. Stir well. Add the spinach leaves & the drained chickpeas. Taste! It has to taste fab! Keep warm until serving.

8. When the tartlets are ready, turn the oven off & take them out of the oven. Place each tartlet on a can & let the outside of the tartlet fall off. Help with your hands if it sticks a bit. Carefully remove the loose bottom & place on a serving plate. Do the same with the 2nd tartlet & place on another serving plate. Serve a few spoonfuls of the warm salad  besides the tartlet & serve immediately!

Enjoy, best with a loved one! 🙂

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