March 13, 2011

High Tea and Raw Vegan Lemon Cheesecake

High Tea 1

This post should actually be my mom's post, because she's the one who prepared all this delicious food.
She did so much baking and put a huge amount of time into preparing every single item of food we had today. And it all tasted great! Plus, we had a really good time having this high tea while talking about travelling and sharing our next holiday plans.

High Tea 3

Here's what she made: (everything's grain free, dairy free and sugar free)
- Cashew vanilla 'clotted cream'
- Apple cinnamon cupcakes
- Blackberry vanilla muffins
- Breakfast bars
- Flaxseed bread sandwiches (with garlic mayo, tomato, cucumber, egg and/or ham)
- Cranberry scones
- Chocolate cake with chocolate date frosting
And then there also was some nougat, marzipan and chocolate covered candied orange.

Of course, we weren't able to finish all of it. I was so full, and even felt a little sick. (I ate most of the 3 of us) It's about 7 hours since we ate all of this and I'm still full!
I guess I won't feel like eating any more nuts for the next few weeks..

The best pie we had, however, was the one she served me yesterday evening. Wow! A raw, vegan, lemon cheesecake. Best pie ever!
She adapted this recipe from Gluten Free Krums.
Of course I just have to share my mom's version as well:

Raw vegan lemon cheesecake

Raw Vegan Lemon Cheesecake (serves 8)
Base:
- 1 cup macadamia nuts
- 1 cup walnuts
- 12 medjool dates, pitted
- 1/4 cup dessicated coconut
- 1/2 tsp cinnamon

1. Put all ingredients in a foodprocessor and process until a coarse, sticky mixture.
2. Transfer the mixture to a tart pan and divide over the bottom and press firmly to create the base.

Filling:
- 3 cups cashews (soaked overnight)
- 1 cup almond flour
- 2/3 cup lemon juice
- zest of 1 lemon
- 1/3 cup agave
- 2/3 cup coconut oil
- 1 tsp vanilla

1. Put all ingredients in a foodprocessor and process until smooth.
2. Pour the mixture onto the base and put the cheesecake into the freezer for approx. 3 hours.
3. Cut into 8 pieces, serve and enjoy!

10 comments:

  1. Any chance your mother is looking to adopt another daughter? ;p

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  2. Or perhaps a son?

    Wow, those pix really make me hungry, my insulin is probably shooting up as I type! I'll have to try the lemon cheesecake...I've got about a dozen lemons from my dad's tree just waiting to be put to good use.

    Sounds like the high tea came off wonderfully, that's great to hear.

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  3. I made the filling part of this cheesecake and it was amazinggggg. So good! I made it with a biscuit base because I'm a sucker for biscuit base, and a lemon curd topping.
    Do you mind if I post the filling recipe on my blog, studioofmae.blogspot.com with a link back to this page?
    Bec

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  4. Hi Bec, I'm glad you loved the cheesecake filling ;) I don't mind at all if you post the recipe, as long as you link back to me it's not a problem!
    Marinka

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  5. Thank you!

    http://studioofmae.blogspot.com/2011/05/vegan-lemon-cheesecake.html

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  6. http://studioofmae.blogspot.com/2011/05/vegan-lemon-cheesecake.html

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  7. I have put on a vegan high tea once and it was wonderul! Looks like your mum baked up a storm.
    Just curious, is the lemon pie/cheesecake actually end up frozen after being in the freezor for such a long time? Ive been looking for a good cheesecake recipe for some time now.

    Rose

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  8. Hi Rose! The cheesecake doesn't end up frozen at all, it just gets nice and firm in those 3 hours. You could also refrigerate the pie overnight, that will work just as well, it mostly depends on when you are planning to eat it.

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  9. Oh great, thanks Marinka. Oh and just to check, the cashew nuts are soaked in just water overnight? I will let you know how I go with it :)

    Rose

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  10. Yes, the cashews are soaked in just water overnight, nothing else :) Can't wait to hear how your cheesecake turns out! Would be great if you'd let me know!
    Marinka

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