Tasty treats great for any occasion!
These dishes were a HIT at our third annual holiday bash! Just for fun I gave them holiday names, it adds character and flavor ;-)
Santa’s Favourite Raw Strawberry Cheesecake
Ingredients
Crust
1/2 cup raw pecans (soaked in water for 1-2 hours)
1/2 cup pitted dates (cut in small pieces and soak in water for 20 minutes)
1/4 teaspoon Himalayan Pink Salt
1 teaspoon Organic Vanilla Extract
Filling
11/2 – 2 cups of cashews (Soak in water for 2 hours)
1/3 cup melted coconut oil
1/3 cup maple syrup
1/4 cup lemon juice
2 tablespoon grated lemon zest
2 tablespoon Organic Vanilla Extract
Top Layer
1/2 of Filling
1-2 cups organic fresh or frozen strawberries
Fruit Sauce Topping
1/2 cup of fresh strawberries
Maple Syrup to sweeten
Instructions
Crust
Blend the ingredients together (I use food processor) and press the dough on the bottom of the pie pan.
* If will want to serve out of pie pan then put a saran wrap around the edge of pan and fill it layer by layer.
Filling
Place all filling ingredients into a food processor or blender.
Put 1/2 of the filling into the pan on top of the crust.
Put into freezer for 1 -2 hours.
Top Layer
Blend the other 1/2 of the filling with the strawberries.
Put on top of the filling layer, and put back into the freezer
Fruit Sauce Topping
I like this layer to be fresh.
Blend the strawberries and maple syrup.
Pour on cheese cake 20 minutes before serving
** Take the cheesecake out of the freezer 2 hours before serving. 20 minutes before serving put the fruit sauce topping on.
***** ENJOY IT!! Santa Clause does! ;-)
Wreath Kale Salad
Ingredients
1 bunch of kale
1/2 cup lemon juice (or 1 juiced lemon)
1/2 cup broken pieces of walnuts (soak for 2 hours in water)
1/2 cup dried cranberries
1 cup cherry tomatoes
1 cup crumbled goat cheese (optional)
Dressing
2 tablespoons olive oil
1/2 cup lemon juice (or apple cider vinegar)
1 tablespoon dijon mustard (any mustard will do)
1/2 teaspoon pink himalayan salt
1/4 teaspoon chili powder (can be any hot sauce, I also like chipotle)
* Mix all the ingredients to create the dressing. You can add any other herbs/spices you like
(ie. Italian seasoning)
Instructions
Break leafy kale off each stem. I even take of some of the smaller veins out, so you are left mostly with leafy kale. VERY IMPORTANT, massage the kale after the stems are taken off and broken into little pieces. I massaged with fresh lemon juice which gave it a tangy flavour before even putting on the dressing. Add the dressing and mix thoroughly.
Cut the cherry tomatoes in half and put on each corner
Put the dried cranberries in the middle of the kale
Drain the walnuts and put around the cranberries
If using crumbled goat cheese, sprinkle on the kale that is not covered by the walnuts and cranberries
Father Frost Beet Salad
Ingredients
5 Big yellow beets or 10-12 small ones (can use red or other heirloom beets)
2-3 heaping tablespoons of Veganaise
3 sprigs of fresh dill chopped up
1 teaspoon of himalayan pink salt
dash of cayenne pepper (optional)
3/4-1 cup of crumbled goat cheese (optional)
Optional – sometimes I add 1-2 tablespoons of Apple Cider Vinegar & a bit of olive oil
Instructions
Boil the beets with the peel on for 40-45 minutes, or until a fork easily goes through. Not too soft though. Cool the beets down, peel and cube.
Mix the beets, Veganaise, dill and salt together.
Sprinkle the goat cheese on top
I serve on a bed of spring mix (lettuce). It lasts for up to 4 days in the fridge.
Snowman’s Nose Heirloom Carrots
Ingredients
8-10 heirloom carrots peeled & cut in half lengthwise
3 tablespoons balsamic vinegar
2 tablespoons honey
2 tablespoons rosemary
Himalayan pink salt to tast
Olive oil
Instructions
Preheat oven to 400 degrees
Toss the carrots with a few tablespoons of olive oil and place them in a single layer on a baking sheet. Sprinkle with salt and Rosemary.
Roast the carrots for 30-35 minutes, or until they are tender enough to pierce with a fork
Remove from the oven and toss with balsamic vinegar and honey
Broil for 5-10 minutes in the oven
