Hands down, the easiest no bake cheezecake ever.
1½ cups pecans
2 tablespoons sugar
2 tablespoons coconut oil
2 packages of Zengarry Brie Style Cashew Cheese
3 tablespoons sugar
2 tablespoons maple syrup
Zest and juice of 1 lemon
½ teaspoon pure vanilla extract
1 pint fresh blueberries
2 tablespoons sugar
Zest and juice of 1 lemon
TO MAKE THE CRUST: Place a small (about 6 inch) springform pan on a parchment-lined baking sheet. Spray the springform pan with non-stick cooking spray or wipe it down with oil. In the bowl of a food processor, pulse the pecans until they are finely ground. Transfer to a medium bowl and wipe out the food processor. Add the sugar to the ground pecans and stir to combine. Add the coconut oil and stir until the crumbs are evenly moistened. Pour the crumb mixture into the prepared pan and press into an even layer.
TO MAKE THE FILLING: Add the Zengarry Brie Style Cashew Cheese, sugar, maple syrup, lemon zest, lemon juice, and vanilla extract, and pulse until very smooth (the mixture should be pretty thick). Pour the cheese mixture over the cooled crust and spread into an even layer. Transfer to the freezer to chill while you make the topping.
TO MAKE THE TOPPING: In a medium pot, combine the blueberries with the sugar, lemon zest and lemon juice. Bring to a simmer over medium heat. Simmer until the blueberries are very soft and begin to burst, 8 to 10 minutes. Pour the blueberry mixture on top of the filling and spread into an even layer. Chill the cheezecake in the freezer for at least 45 minutes.
Transfer the cheezecake to the refrigerator and keep chilled until ready to serve. To serve, unmold and slice the cheesecake.
Who doesn't love a creamy cheesy sauce to dip their sweet potato fries in?? This one has just a bit of heat from the jalapeño pepper. Add more if you like a bit more spice in your life.
Use any leftovers you may have in sandwiches or as a salad dressing!!
1 ripe avocado
1/2 cup Zengarry Garlic and Fine Herbs Dairy-free Cashew Cheese
1 cup fresh basil
2 scallions, roughly chopped
1/3 of a jalapeño (or more to taste)
juice of 1 fresh lime
3/4 tsp sea salt (or to taste)
1 clove of garlic
1/2 tsp freshly ground black pepper (or to taste)
2 Tbsp water
In a food processor, blend all ingredients on high until smooth and creamy. Add water to achieve the desired consistency. Blend again until well combined.
These Cherry Cheesecake Bites are raw AND free of added sugar! No mess, no fuss and no baking. Six simple ingredients and VOILA a sweet summer treat sure to please!
Who doesn't love a dessert that's healthy and delicious?
Use mini muffin tins lined with paper muffin cups or silicone mini muffin moulds to prevent sticking!
(makes 12 mini cheesecakes)
For the Crust
1/2 C pecans or walnuts
3 medjool dates
3 Tbsp shredded coconut
A pinch of sea salt
Remove the pits from the medjool dates and soak them in warm water for 10 mins. Drain the water from the dates and place in a food processor along with the remaining ingredients. Process until the nuts are crumbled and the crust is sticking together on it's own.
Press about 1 1/2 tsp of the mixture into the bottom of each mini muffin cup.
For the Filling
1 package of Fauxmagerie Zengarry Brie Style Cashew Cheese
1/2 cup frozen cherries
Put the Brie and the cherries into the bowl of the food processor and process until smooth. Spread about 1 Tablespoon of cheesecake filling onto each nut crust.
Freeze the cheesecakes for 1-2 hours until firm. Remove them from the mini muffin trays and allow to thaw for 10-15 minutes or so.
This pizza is as healthy as it gets!!
It starts with a raw grain free wrap. I love Wrap it Up Raw! wraps which are made right here in Ontario. In fact I love them so much we stock them regularly in our Vegan Cheese Shop!
Top your wrap with fresh healthy veggies and your favourite Zengarry Cashew Cheese and VOILA, dinner is served!!
BONUS: it takes about 5 minutes to make!
Spread your raw wrap with a generous serving of Fauxmagerie Zengarry Sundried Tomato and Basil vegan cheese. Top with chopped veggie of choice. We used colourful bell peppers, cherry tomatoes, red onion and avocado.
Mexican Style: Zengarry Smokey Jalapeño, Green onions, olives, avocado and marinated Jalapeño peppers.
Parisienne Style: Zengarry Garlic and Fine Herbs cashew cheese, sun dried tomatoes, marinated artichokes, thinly sliced zucchini, and capers.
As the weather gets warmer I'm trying to add more raw meals to my diet. The staples of a raw food diet are raw fruits, vegetables, nuts, seeds, sea vegetables, fermented foods and sprouted grains. This simple recipe incorporates many of these and is super delicious to boot!
Unlike your typical sushi these tasty little morsels are grain free, low in sodium and packed with fresh raw veggies!
Don't let the sushi rolling intimidate you. It may take a couple of tries to get it just right, but it's actually easier than it looks. If you don't have a bamboo sushi rolling mat (you can get these very inexpensively at most Asian markets) you can lay a piece of saran wrap or parchment paper over a thick dishtowel.
Feel free to mix it up with your favourite veggies or whatever you happen to have in the fridge right now. We used our Garlic and Fine Herbs cashew cheese for these beauties, but you can just as easily swap it out for your favourite fauxmage flavour.
3-4 nori sheets
1 package Fauxmagerie Zengarry Garlic and Fine Herbs Cashew Cheese.
1 ripe avocado, sliced
1/2 a cucumber, thinly sliced
1 mango, thinly sliced
1 handful of pea shoots
Lay a nori roll out on a bamboo sushi rolling mat. Spread the nori sheet with Zengarry vegan cheese. Top the cheese with a layer of thinly sliced cucumbers. Create a line of the remaining veggies along the bottom edge of your nori sheet. Roll your sushi up in the sushi rolling mat and give it a little squeeze inside the roll. Unroll the mat and place the sushi roll on a cutting board. Cut the roll into 4-6 pieces.
Repeat with the remaining ingredients. Serve with pickled ginger if you like!
When I was at the Canadian Health Food Association show last month, I met so many amazing Canadians running companies that make incredible products. One of my favourite game changing companies is called Wrap It Up Raw. They make raw wraps from vegetable pulp and flax seeds. They are vegan, gluten-free, grain-free and utterly delicious.
I just knew I had to have these products in my new shop! And they have been flying off the shelves. It's no wonder, since they make grain-free, gluten-free diets SO MUCH MORE ACCESSIBLE!
You can use them to make a pizza, or a wrap or these delicious raw tacos!
For the Raw Taco 'Meat'
1½ cups walnuts
2 Tbsp avocado oil or olive oil
1.5 Tbsp ground cumin
3 tsp. ground coriander
1 dash sea salt
2 tsp. Braggs liquid amigos, soy sauce or tamari
For the Tacos
4 small Wrap It Up Raw wraps
1 package of Zengarry Smokey Jalapeño Cashew Cheese - FROZEN
Chopped cilantro, olives, green onions or your favourite taco toppings
Pulse all the raw taco 'meat' ingredients together in a food processor until it resembles taco meat.
Stuff your Wrap It Up Raw wraps with all the taco fixings. Grate your frozen Zengarry Smokey Jalapeño Cashew Cheese directly onto your tacos.
Enjoy right away!
There are so many reasons to love this recipe.... It's 100% raw and full of live digestive enzymes, vitamins and nutrients in their purest form. It's ready in 5 minutes. Just slice, layer and dig in!! It's also incredibly delicious and surprisingly filling. Even my hubby was full after this meal!
If you're like me your garden is over run with tomatoes, zucchinis and basil this time of year, so this dish couldn't be any fresher. Straight from garden to tummy. Use your favourite pesto recipe or you can use mine. I love using garlic scapes in my pesto, but pesto is pretty forgiving, so leave them out or add a clove of garlic instead.
2 ripe tomatoes
1 package Fauxmagerie Zengarry Sundried Tomato and Basil Cashew Cheese
1/2 cup pesto with scapes and spinach**
nutritional yeast (notch) and pine nuts for garnish
Slice the zucchinis thin using a mandolin. Slice tomatoes.
Layer zucchini slices, ZengarrySundried Tomato and Basil Cashew Cheese, tomatoes, and pesto a couple of times. Finish with zucchini slices and top with pesto. Garnish with nootch and pine nuts.
**Pesto with Scapes and Spinach
Add all ingredients to a blender and blend well.
Tomatoes in every size and colour are in peak season at all the local farmer's markets. My garden is full of them. One of my favourite ways to use up all those extra tomatoes especially those that have split in the garden is to make some fresh tomato salsa. I used yellow and orange cherry tomatoes and bright red plum tomatoes and the very first Jalapeño pepper.
And since I had some left over sweet corn, that went in there too. Cilantro is one of my favourite herbs, so I can't imagine this dish without fresh cilantro, but you can use basil if you're one of those cilantro haters.
Serve this up with nachos, in tacos or as a topping for your salad and let the freshness shine.
2-3 cups of chopped tomatoes (I used yellow and orange cherry tomatoes and plum from my garden)
1/2 red onion, minced
1 ear of sweet corn, cut from the cob
2-3 cloves of garlic, minced
1 jalapeño pepper minced
Juice from 1 lime
1/2 cup chopped cilantro
1/2 tsp sea salt
Pepper to taste
Mix all ingredients in a non-reactive bowl (metal or ceramic) and let stand until juices blend. Store in jars in the fridge.
A perfect appetizer for hot summer days, these raw cucumber sushi rolls are a fun and healthy twist on sushi.
Makes 2 rolls
1/2 cup Veggie Lox
1/3 cup Zengarry Garlic and Fine Herbs Cashew Cheese
1 green onion sliced lengthwise
1 handful of pea sprouts
black sesame seeds for garnish
Thinly slice the cucumber lengthwise preferably with a mandolin.
Line a sushi rolling mat with plastic wrap. Lay the sushi mat with sticks parallel to the edge of the counter. Lay half of the cucumber slices on the sushi mat perpendicular to the edge of the counter with a straight edge at the top overlapping a bit.
Spread half the Zengarry Garlic and Fine Herbs Cashew Cheese on the cucumber slices. Top with half the veggie lox. Place half the green onion slices and pea sprouts at the bottom edge of the cucumber slices. Roll the cucumber sushi rolls up in the sushi mat. Gently squeeze to form tight rolls. Unroll the cucumber roll and slice into 1 inch rounds. Sprinkle with sesame seeds.
Repeat with the other half of the ingredients.
When it's 35 degrees outside this is what I make for dinner. It takes all of 10 minutes to pull together this delicious and healthy raw meal. It's refreshing and not too heavy. Perfect for these sultry summer nights!
My garden runneth over with cherry tomatoes, basil and zucchini right now too, so this meal is at the peak of freshness and you can taste it in every bite!
4 smallish zucchinis (peeled if you like)
1/2 cup Zengarry Sundried Tomato and Basil Cashew Cheese
3 Tbsp. almond milk
3 Tbsp. chopped sundried tomatoes
2 green onions sliced thinly
Handful of cherry tomatoes, halved
2 Tbsp. fresh basil chopped
Salt and pepper to taste
Micro greens for garnish (optional)
Use a spiralizer to make zucchini noodles (zoodles) or use a vegetable peeler to make long thin strands if you don't have a spiralizer. Place zoodles in a large bowl.
Wisk together the Zengarry Sundried Tomato and Basil Cashew Cheese and almond milk in a small bowl. Add salt and pepper to taste.
Pour Cheese sauce over the zoodles. Add tomatoes, basil and green onions. Toss gently being careful not to break all the zoodles.
Garnish with micro greens and freshly ground pepper and serve immediately.