Remember my Vegan Fusion Immersion class I attended this summer? Over the weekend, I got together with three alumni friends for a potluck. We spent the afternoon eating amazing vegan food – just like we did every day in class…
It was so fun to see these friends again! We all enjoyed the fact that we all grabbed our cameras with each course, we all are so very excited about vegan and raw foods, we all like to talk about food – while we are eating food.
We did talk about other things too. Really, we did.
and we ate some amazing food.
Appetizer course – romesco dip with crackers.
First course – spicy potato leek soup.
Second Course – pineapple cilantro coleslaw salad.
Third Course – tofu stuffed shells, tofu stuffed peppers.
Fourth Course – seitan Marsala with angel hair pasta.
Dessert Course – raspberry jalapeno chocolates
Dessert Course – raw brownie bottomed cheesecake
Remember the brownie bottomed cheesecake I made for my birthday? I made another one – a raw one. This cake is so fluffy from the Irish moss paste, delicious and very easy to prepare! Everyone loved it and took home extra pieces…
[raw] brownie bottomed cheesecake
dairy, egg, oil, soy and gluten free, vegan, raw
makes one 9-inch cheesecake
*Prepare ahead: Irish moss paste (see instructions below); soak cashews
raw hazelnut brownie crust
1 cup hazelnuts
1/3 cup cacao powder
7 ounces dried figs
1/4 cup agave
1/4 cup water
Line a 9 inch spring-form pan with parchment. In food processor, pulse hazelnuts to a fine crumb. Add cacao powder, combine completely. Add figs and agave, process until combined. Add water slowly until a dough ball forms. Press into 9 inch spring-form pan.
2 1/2 cups cashews, soaked several hours / overnight
juice of two lemons
1 teaspoon apple cider vinegar
1/2 cup agave
1/2 cup Irish moss paste (see instructions below)
Process cashews in food processor, adding lemon juice and acv, blend until creamy. Add agave and Irish moss, blending until incorporated and mixture is smooth. Spread in an even layer over crust, place in refrigerator to set.
Irish moss paste
(makes one 1/2 cup)
1/4 cup Irish moss
Thoroughly clean/rinse Irish moss, removing sand, other debris. Place in bowl (large enough to accommodate moss doubling in size), add water to soak (enough water to cover moss). Set aside for several hours/overnight, moss will double in size, absorb some of the water. Transfer moss to high speed blender, blend until smooth paste forms (adding water by the tablespoon as needed to thin).
Do you have friends who take photos of their food, who get excited about food?