Raw vegan berry cheesecake

These raw cheesecakes are a bit like the cashew ice cream… you can use the same base formula but change out the flavours and get creative.

I have taken it to the next level which is setting the cooked polenta in the fridge and then baking it until golden and crisp like a chunky wedge or chip.

I knew I was onto a winner when two of my biggest meat eating male friends said ‘This is outstanding – I would turn veggo for this!’

It is good to have something on the go all the time for those moments when you could really do with a sweet fix!

This is a date-based raw treat that you can whip up in ten minutes and can keep in the fridge for up to a week.

The question is – do you call them courgettes… or zucchini, courgettes… or zucchini? These are delectable!

These are a weekend creation and the result was a scrumptious , tasty patties that can be served for a lunch with friends and is great as dinner for the whole family!

This simple red lentil dahl is easy to make, incredibly delicious and it totally satisfies my perpetual ‘simple-weeknight-fare’ quest.

Using all the same tomato and herby flavours is what makes this dish a winner and a great regular easy meal for the family.

The eggplant (aubergine) gives this curry depth and I love the way all the flavours meld together. Give it a go!

March 18, 2019
Raw vegan berry cheesecake

Raw Berry Cheesecake

These raw cheesecakes are a bit like the cashew ice cream… you can use the same base formula but change out the flavours and get creative.