Raw Strawberry Cheesecake

Just recently I have been learning about raw veganism or living foods diet. Raw cooking prompts uncooked, unprocessd, organic food. Raw veganism excludes animal products and food cooked past a certain temperature. When I first heard about raw veganism a few years ago all I could think is "what do they eat?!" As I've recently discovered quite a bit, there is a huge raw food scene and for good reason. Contrary to popular belief, raw veganism is actually beneficial to your health and has even been proven to turn around diabetes. After some research and help from friends, this book was recommended to me: I am Grateful I promptly checked it out from the library and have completely fascinated since.




By reading and researching more about raw veganism I learned it requires a TON of patience. For example, the picture above shows the cashews that I had to soak for at least 3 hours before I could even begin the actual cheesecake! But the end product is totally worth it. It takes a lot of equipment, patience, and dedication to be raw. I may not have the patience to become full raw, but the benefit of a having a guilt-free, healthy dessert is too good to pass up. Plus I got beautiful local strawberries for a dollar! Score!



Although I love the book I Am Grateful, I found a simpler version on Post Punk Kitchen. You can find the recipe for this on that link. When making this its important to buy raw organic foods, to stick to true raw forum. I know cashews are a little pricey but if you buy pieces versus whole cashews, its a little cheaper.

My notes for this recipe:

• The recipe calls for about 4 cups of strawberries, but don't be shy. It could definitely use more strawberry flavor. If you are well supplied bump it up to 5 cups to make it perfect.
  
• Let the Fluffy White Frosting sit for as long as the cheesecake. With 3 hours in the fridge, mine was still a bit runny.
  
• Make sure to grind the nuts for the crust really finely. That will give it that consistency of a traditional graham cracker crust.
  
• Don't let this cheesecake sit out! I brought mine on a nice little picnic and it ended up being a puddle like mass in the bottom of my plastic container. . . whoops.
  
  
  

If you have the time try this! It's really delicious and fun to make actually. Its amazing how you can make this just out of raw ingredients.

Chipotle Basil Corn Chowder

Here's another great recipe from Vegan Yum Yum. When I first saw this recipe in Laruen Ulm's book, I thought "yum corn chowder". The first time I had corn chowder I was at Bamboo Garden in Seattle, an amazing vegetarian/vegan chinese resturant. The thought of corn chowder brings me back to basking in the sun at Gas Works Park last summer with my good friends. Long story short, corn chowder just warms my heart a little. Adding chiptole and basil to the mix is even more exciting.

I actually made this soup at my work the day after I first made it at home. It sold out! It was a major cofidence boost. Plus, a co-worker of mine thought me the proper way to cut onions. I had no idea how simple it could be.

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So down to business:

1 tablespoon olive oil
1 small onion, finely diced
5 small red potatoes, diced small (3 cups)
1 cup shredded carrot
1 teaspoon chipotle in adobo, minced (canned)
3 cups water
1 vegetable bouillon cube
3 cup sweet corn (5 to 6 ears), divided
1/2 cup soy milk
1/2 teaspoon salt
1 tablespoon lime juice
1/2 cup fresh basil, chopped
Fresh black peppper to taste

1. Heat the olive oil in a large pot with a tight fitting lid. Add the onions and saute until golden. Add the potatoes, carrot and chipotle and stir to coat. let them cook over medium heat and cover, cooking for 10 minutes or until tender.

2. Add the water and bouillon cube and mix well, scarping what sticking off the bottom of the pan. Bring to a boil, then reduce heat and cover, cooking for 10 mintues or until potatoes are tender.

3. Transfer all or hald of the mixture to a blender ( only transfer 1.2 if you want some potato chunks kin the finished product.) Add half of the corn, soy milk, salt, and lime juice and blend until smooth. Return to the pot and stir in most of the basil ( keep out a few of the leaves for garnish) and black pepper to taste.

4. Ladle the soup into bowls and distirbute the remaining corn over the top. Garnsih with black pepper and a few small basil leaves. Serve immediately.





I got this recipe from the book "Vegan Yum Yum: Decadent ( But Doable) Animal-Free Recipes for Entertaing and Every Day" (c) Lauren Ulm 2009