Orange and Dark Chocolate Cheesecake

Finally, a  vegan and raw cheese cake that is good for you and doesn’t break the bank! I had done some research on all the raw cheesecakes and have noticed that most of the time these are made with ingredients like cashews and almonds which are bit expensive in New Zealand. I have nothing against it, and have tried cakes based on this nuts and they are delicious. With emphasis on cheap and healthy, I decided to create my own cheese cake recipe. I haven’t had luck finding actual recipes online and in books so I decided to create one. Its based on sunflower seeds which is one of the most inexpensive nut replacements known to many. Its nutritious and its fat content is similar to cashews and almonds so it can easily replace cashews on a raw cheese cake. The texture is creamy,silky and  flavours are mellow which makes it versatile for this type of dessert. Upon devouring two slices, I’ve just realized that I accidentally made it nut free as well! Now everyone can have cheesecake and eat it too!

Base:
1 cup dates soaked in one cup hot water (overnight)
3/4 oats
1/2 coconut threads/fine coocnut
1/2 cup chopped nuts (omit if allergic)
Cheese cake Filling:
190 gms 1 1/2 cup sunflower seeds soaked overnight
2 pcs. orange – one to be juiced and zest and one to be chopped
2 tsp lemon juice
3 tbsp honey o any sugar  sub (if vegan)
3 tbsp coconut oil
1/2 cup full fat coconut cream (pacific crown brand works best)

Chocolate Ganache (optional)
1/2 chopped dark choclate
1/2 coconut cream

Method:
1. Soak the sunflower seeds with cold water overnight.
2. Prepare the base by soaking the dates in hot water and once its soft, puree it and add to the remaining base ingredients. Prepare a small pie tin (preferably 6 inch round) greased with oil and lined with cling wrap (very important step). Press the mixture on the base of the tin and set in the fridge for 10 minutes.
3. Meanwhile, drain the soaked sunflower seeds, in a blender combine seeds with the rest of the ingredients and pulse until thick cream consistency. add more coconut cream a tablespoon at a time if too thick ( maximum of 3 tbsp).
4.Segment and chop the orange and mix with the sunflower mix. Tip it into the date and oat base and spread evenly. Let is set in the freezer for 30 mins up to an hour. Make sure its firm.
5.While cheesecake is setting, make the chocolate ganache by combining the dark chocolate pieces with the coconut cream. Melt in the microwave or heat in a pan with very low fire.
6. Take out the cheese cake from the fridge and cover it with chocolate ganache . Let it set in the freezer for 10 minutes or until firm.

Vegetable Chilli in Mole Sauce

Cooking for me has no set rules or dogmas. You can be as creative,lush or adventurous  as you want. Different countries and cultures has different ways of creating dishes with similar ingredients but with different flavour affinities. In mexico, chocolate and coffee is usually used in sweet and savoury dishes. One example is the world famous Mole. Mole is usually a sauce base that is composed of up to 20 or more ingredients. The combination of flavours, texture and colours compliments each other creating a versatile base for stews or sauce for other dishes. For this unique recipe, I am going to incorporate the smokey and earthy flavours of roasted coffee with the sweet and bitterness of dark chocolate. It sounds peculiar coming from a born and raised Filipino, but I had friends that tried the vegetable mole and said lovely things about it. Funny how I grew up equating chocolates to deserts or sweet treats, but In mexico, chocolate or cacao has been used for drinks, cooking and even medicine. This   dish will delight the adventurous epicurean in everyone.

Ingredients
2 cans black beans or mixed beans
1 fresh corn or canned corn
1 capsicum cored and diced
1 small onion diced
1small carrot diced
1 small celery stalk diced
3 garlic clove minced
1 small sprig of fresh coriander chopped
1 1/2 water
*2 small chipotle peppers in adobo sauce
40g or 1/2 cup chopped dark chocolate (50% and up)
1 espresso shot or (1 tsp instant coffee)
**2 tsp adobo spice

*substitute with chilli powder or regular chilli pepper
**ADOBO SPICE RECIPE
1tsp salt
2 tsp smoked paprika
1tsp cumin seeds
1tsp balck peppercorns
1tsp garlic powder
2tsp dried oregano
-Put everything in a spice grinder and process until fine powder.
Method:
1. Heat a sauce pot with 2 tbsp oil. Sautee onion,garlic,carrots,celery,capsicum until soft. Add adobo spice.
2. Slowly add the canned diced tomato, and water. Bring to boil, then add drained beans.
3. Chop the dark chocolate and mix it with the coffee espresso shot. Powdered coffee is fine.
4. Add the chocolate coffee mixture and simmer for another 5 mintues. Put in the chopped coriander. season with salt and pper. Serve with rice, corn chips and a dallop of yoghurt

Seeded Loaf

Making non-traditional quick breads has always been a favorite hobby of mine . When I was 5, I told everyone that I would be a scientist, this is after my dream of becoming an astronaut became vapid. Baking itself is an exact science which provided me with the opportunity to play pretend scientist. The labour of love, patience and aroma of any baked goods is nostalgic and comforting. Memories with our loved ones at some point involved baked sweets. Birthdays, celebrations and afternoon teas wouldn’t be complete without freshly baked loaf, cakes or cookies. In this nut loaf recipe, it doesn’t require complexity as much as traditional bread. All you have to do is mix everything up, let it rest and bake. Nutty flavours, soft texture and delightful aroma, its lovely to have it every morning toasted buttered or just as it is. This also keeps well and can be frozen. This is my take on many similar recipes available online and have tweaked it a bit to make it easier more flavorful and economical to make .

Ingredients:
1 cup sunflower seeds
1 1/2 cup rolled oats and 1/2 cup whole mixed nuts
2 tablespoon ground Chia or flax seeds and dissolved in 6 tablespoon water . (Available at local grocer’s bulk bin isle)
*** 2 tablespoons psyllium husk (available at a health shop/loval grocer/pharmacy)
1 teaspoon sea salt
1 tablespoon molasses or honey or plain sugar
3 tablespoons oil (if vegan) of your choice or melted butter
1 1/2 cup hot water
1/2 tsp smoked paprika,
1 tsp chopped rosemary or 1 tsp dried rosemary
pinch of chili powder
*1 small loaf tin
*** Omit if not available

Method:
1. Preheat the oven at 200°C .
2. Prepare the egg substitute by dissolving ground Chia or flax seeds in 6 tablespoon water . Set aside and let it soak for at least 10 minutes.
3. Prepare hot water, then mixed together all remaining ingredients into a big bowl . Add hot water and mix completely . Line the loaf tin with baking paper or just grease it with oil. Tip the mixture into the tin and let it stand for 15 minutes until all water has been absorbed by the dry mix. Bake it at 200°c bake it for 30 minutes. Rotate loaf and cook for another 20 minutes at 180°C.
3. Let it cool completely . You can slice the entire loaf and freeze it. Best served toasted with butter or jam.

Raw Energy Salad

Beetroot, one of nature’s super food thanks to its high content of vitamin c, folate, B6 and other essential nutrients. Versatile in cooking, beetroots are wonderful to work with and incorporated in your daily meals. Serve it raw, boiled, in salads, soups and stews, this amazing vegetable is substantially delicious. Together with carrots with its high beta carotene content and fiber, this salad is not just visually appealing and flavourful but will provide you with enough energy boost for the rest of the day. With an uncomplicated prep and  a lovely sweet and tangy honey lemon vinaigrette, this is dish is a sure win.

Ingredients:

1 big carrot peeled

1 big beetroot peeled

1/2 cup sultanas or currants

1/2 pumpkin/cashew seeds/walnuts

2 orange peeled and diced in chunks

1 small spring onion chopped (optional)

1 tbsp sesame seeds (optional)

Dressing

2 tbsp oil

1 tsp honey/maple syrup (if vegan)

1 juice of small lemon

Salt and pepper to taste

Method:

1. Wash and peel the carrot and beetroot. With gloves, grate the beetroot and carrot into a bowl.
2. Prepare the dressing by mixing the zest and juice of a lemon, honey and oil. Mix beetroot,carrot and sultanas together with the dressing. Season with salt and pepper.
3. Serve topped with chopped spring onion, chopped walnuts or any nuts.

 

One Pot Biryani with Chickpeas

One Pot Biryani
This recipe has been my go to dish when entertaining friends in such a short notice or just for a casual dinner. It doesn’t need any advanced cooking skills to make this beautiful meal . With the cobination of aromatic spices and the sweet contrast of dried fruit and nuts, this dish is a sure winner. Make it more nutritious by adding chopped vegetables like courgettes carrots or eggplants while simmering. This gorgeous Indian rice dish, can be a main or a side to a lovely curry. Serve it with yogurt and add sultanas and cashew nuts to make it spectacular.

 

Ingredients: Yield : 8-10 servings
2 cups basmati rice or any long grain rice
1 can chickpeas (drained)
3 1/2 cups water
1 large onion (chopped)
1 tomato (chopped)
2 tablespoon butter or oil
1 teaspoon cumin seeds
3 bay leaves
6 whole cardamon seeds (crushed)or 1/2 tsp cardamon powder
1tsp cinnamon powder
1 tsp turmeric powder
1 teaspoon garam masala or curry powder
1 teaspoon smoked paprika
1 teaspoon of grated ginger
1/2 tsp chilli powder
salt and pepper to taste
Garnish: chopped parsley and yoghurt
*Optional : sultanas and cashews nuts
Method:
1. Heat up a deep pot with 2 tablespoon oil or a stick of butter . Add the chopped onion and cumin, cook until the onion is translucent . Add the rice and all the spices into the pot and sauté for a minute.
1. Add water and chopped tomatoes. Cover the pot and bring to boil.
3. Strain the chickpeas and add to the pot. On low heat, simmer gently for 5 to 8 minutes minutes covered . Turn off the heat and remain covered . Let the steam cook it thoroughly for 5 more minutes.
4. To serve garnished with chopped parsley and a dollop of yogurt . To make it more delicious and spectacular, add some sultanas and cashew nuts .

Refreshing Summer Rolls with Teriyaki Tofu

Summer is my favorite time of the year in New Zealand. Its the best season for mostly everything under the sun. Bountiful fruits and vegetables, lengthy sunlight and beach exploration. Perfect for the heat, this dish is a refreshing meal all on its own. Great for light lunch or can be served as an appetizer . You could even do a rice noodle mix with corn, mint and coriander chopped up and use it as base for your filling. Get creative and substitute all the vegetables. Don’t be scared of rolling it neatly. A little practice and funky beat can work wonders.

fold sides>fold bottom>tuck then roll

Ingredients:

Summer rolls

1 packet dried Rice noodle or Mung bean noodles
(available at asian supermarkets or local grocer)
1 packet small rice paper (available at asian supermarkets or local grocer)
1 each of cucumber,capsicum and carrot
1 head of lettuce
1 small piece ginger
1 orange
1 block firm tofu

TERRIYAKI SAUCE
4 tbsp soy sauce
1 tsp grated ginger
1 tsp sesame oil
1 tsp vinegar or lemon juice
1 tbsp sugar

DIPPING SAUCE
*remaining terrayki pan sauce
1 tablespoon peanut butter
to tablespoons sweet chili sauce
one teaspoon sesame oil

Method:
1. Boil water enough to cover two or three bunch of noodles . Let it soak fully for 3 to 5 minutes. One cooked run it under cold water and then strain and set aside.
2. Peel the carrots, deseed the cucumber and capsicum . Slice all vegetables into matchsticks. Tear the lettuce into bite size pieces and segment the orange. Thin long slices is better so you won’t have any problems when you roll it out .

Terriyaki sauce:
Put together all ingredients and simmer in a pan. Then prepare the tofu by slicing it into thick matchsticks. gently toss it in the sauce and simmer for two minutes until its coated well. Take out the tofu and set aside. Reserve the left over teriyaki sauce in the pan.
Dipping sauce :
Combine all ingredients and mix it with the teriyaki sauce on the pan. Adjust the seasoning by adding more lemon or more sugar . Also you can make it thinner or thicker by adding tablespoon of water or simmering it longer.
Assemble:
Prepare a damp cold towel . It needs to be damp so the rice paper won’t stick when you roll it. Prepare a bowl of lukewarm water big enough to fit the rice paper roll. Soak it in the water for a 30 seconds or less. Pliable enough to work on. Make sure that the rice paper roll is not too soft nor too stiff .
Assemble the roll by putting the softened rice paper on top of a damp towel. Put one of each veggies in the middle neatly . Make sure it has roughly the same uniform length. Trim it if necessary. Add the cooked rice noodles . A tablespoon worth of noodles is a good start. Carefully, bring the two sides and the bottom part to the center forming an open envelope. Gently tuck and roll until its sealed firmly. Serve on an lightly oiled platter with dipping sauce.

Harissa

This is my beloved recipe that I often use at work . It is a moroccan spice equivalent to curry powder or garam masala.  I accidentally discovered this by combining all the spices that we have readily available at work . Sometimes I omit a spice and replace it with another one , and sometimes I feel fancy that I use tad expensive ingredients such as rose petals and saffron. Its quick and easy to make, and can be made using mortar and pestle or spice grinder.

Ingredients:

3 tablespoon paprika

2 tablespoon cumin seeds

2 tablespoons coriander seeds

1 tsp dried chillies

1 tsp salt

1 tsp peppercorns

2 tsp cinnamon powder or small piece of cinnamon bark

Optional: 1 tsp dried rose petals and 5 saffron threads

Method:

Combine all ingredients in a spice grinder or a mortar and pestle. Process until its a fine powder.

Use as an additional ingredient for stews. Goes well with anything that requires heightened flavor or character.

 

Kale and Courgette Potato Cakes

Here’s a simple recipe consisting of chopped veggies and mashed potatoes . You can always substitute all the veggies that you can see here and use whatever vegetable is in season. You can swap potatoes for kumara and kale for spinach or any Leafy greens. This is a great recipe to use for left over vegetables during any dinners or feast. The possibility of the combinations are endless. Serve it with a dipping sauce or make your own raita which is just chopped cucumber and yogurt mixed together.

Ingredients:          Yield: 8-10 mini cakes

2 small potatoes or 1 big size *enough to make 1 cup of mashed potato (cooled down)

1 cup chopped kale( sub spinach any dark leafy vegetable)

1/2 cup chopped carrot

2 cloves of garlic

1/4 cup of chopped onion

1/2 cup chopped courgette

tiny piece of fresh chilies

1 tsp harissa powder (substitute curry powder or garam masala)

1/2 cup flour (substitute with rice flour or coconut flour for GF)

Salt and pepper to taste

Method:

Wash and peel the potatoes chop into small cubes and boil until tender. Drain and set aside to cool down.

Chop roughly all the veggies and put it in a food processor . If you don’t have any food processor, you could just mince every thing using a kitchen knife .

In big bowl put together flour seasoning and chosen powdered spice and the chop veggies . Once the potatoes are completely cool mash them with a stick blender or manually with a fork . It doesn’t have to be perfectly smooth.

Combine everything together and season. Check the consistency . If it’s too sticky add more flour 1 tablespoon at a time . It should be easily shaped and don’t stick on your hand when handled.

On a hot skillet put some oil and a dollop mixture of the potato cakes onto the pan . 2 tablespoon worth of the mix should be enough for one small potato cake . Flatten it a bit and shallow fry until golden both sides. Serve with iceberg lettuce and dipping sauce.