Strawberry Cheesecake and Ice Cream Pie

Ingredients

Crust

1-1/2 cups graham cracker crumbs
3 Tbsp sugar
pinch, salt
7 Tbsp unsalted butter, melted

Filling

1 (8 oz) cream cheese, package room temperature
1-1/2 cups sweetened condensed milk
1/2 cup split red lentil purée (see note below)
1 tsp lemon zest
1 tsp vanilla

Topping

1 cup whipping cream
1 Tbsp sugar
1 tsp vanilla

Strawberry Sauce

1 lb fresh strawberries, hulled and halved
2 Tbsp sugar
half lemon, juiced
2 Tbsp water
1 Tbsp cornstarch

Method

  1. Preheat oven to 350°F (180°C).
  2. In a medium bowl, stir together graham crumbs, sugar, and salt. Stir in melted butter until the crumbs are evenly coated. Press crumbs into the bottom and up the sides of a 9-inch pie dish. Bake the crust for 9-10 minutes, until lightly browned. Set the crust on a wire rack to cool completely. Once cool, transfer to freezer.
  3. Make the filling. Beat the cream cheese in the bowl of a stand mixer fitted with a paddle attachment. Once it is light and creamy, gradually beat in condensed milk. Beat well to incorporate, ensuring to scrape down the bottom and sides of the bowl.
  4. Add lentil purée, lemon zest, and vanilla into the cream cheese mixture. Beat well to incorporate. Pour into the prepared crust and freeze for 6-8 hours, until firm.
  5. Whip cream, sugar, and vanilla until stiff peaks form. Spread over the frozen pie. Freeze until the cream is firm, 20-30 minutes.
  6. Combine strawberries, sugar, lemon juice, water, and cornstarch in a medium saucepan. Let stand for 15 minutes.
  7. Place pan over medium-low heat and bring to a simmer, stirring often. Cook for 3 minutes, then remove from heat and cool completely. The sauce can be made up to one day ahead.
  8. To serve, use a hot, wet knife to slice the pie into wedges. Top with the chilled strawberry sauce.

Note:

To make the lentil puree: Place cooked, or rinsed & drained canned lentils into a food processor. For every 1 cup of lentils, add 1/4 cup water. Blend to make a smooth purée with a consistency resembling canned pumpkin.

Makes 6 servings.

Source: Lentils for Every Season


Today’s Comic

Smoky Fire-roasted Tomato and Bean Soup

Ingredients

1 Tbsp extra-virgin olive oil
2 large carrots, peeled and diced
2 celery stalks. diced
1 medium onion, peeled and diced
2 garlic cloves, minced
1 cup rinsed dry farro, spelt, or pot barley
2 bay leaves
1 Tbsp chili powder
1 tsp ground cumin
1 (28-oz) can diced fire-roasted tomatoes, including liquid 7 cups water, or combination of vegetable broth and water
1 (14-oz) can black, pinto, or red kidney beans, rinsed and drained
1 (4-oz) can diced green chilies
juice of 1 lime, to taste
salt and pepper (optional)
cilantro, avocado, and dollops of crema or sour cream (optional) to garnish

Method

  1. In large saucepan, add oil, carrots, celery, and onion. Sauté over medium heat until softened, but not browned, about 10 minutes.
  2. Add garlic, farro, bay leaves, chili powder, and cumin. Stir to coat. Stir in tomatoes and water or broth, and bring to a gentle boil. Cover and cook over medium-low heat for 30 to 40 minutes, or until farro is tender.
  3. Stir in beans and chilies, and heat through.
  4. Add lime juice. Season with salt and pepper to taste, if you wish.
  5. Remove bay leaves before serving. Ladle into bowls and top with garnishes of choice.

Makes 10 cups.

Source: Alive magazine

Lentil, Pistachio and Cranberry Loaf

Ingredients

120 g cooked green lentils
1 large carrots
50 g almonds
50 g pistachios
2 Tbsp nutritional yeast
1/2 Tbsp fresh lemon juice
1-1/2 Tbsp flour
1 flax eggs (2 tbsp milled flaxseed + 5 tbsp water)
1 Tbsp each of chopped fresh sage, thyme and rosemary
1/2 Tbsp oil
1/4 onion, chopped
1 garlic cloves, crushed
1/2 tsp salt or to taste
black pepper

Cranberry Topping

50 g cranberries
1 Tbsp orange juice
1/2 Tbsp maple syrup

Method

  1. Prepare the flax eggs by mixing the milled flaxseed and water in a small bowl. Leave to set for 15 minutes.
  2. Preheat your oven to 180°C (160°C for convection oven).
  3. Heat 1 tbsp oil in a small pan, then add in the onions and sauté for 5 minutes. Add the garlic and cook for another minute then take off the heat.
  4. Add the lentils, carrots, pistachios and almonds to a food processor and blend until you have a crumbly mixture. Depending on the strength of your food processor, you may find it easier to blend the carrots, lentils and nuts separately.
  5. Transfer the mixture into a large bowl, then add in the cooked onions and garlic, nutritional yeast, oat flour, lemon juice, chopped herbs and the prepared flax eggs. Season to taste with salt and pepper.
  6. Smooth the mixture into a loaf tin lined with parchment paper.
  7. Bake for 40-45 minutes.
  8. To make the cranberry topping, add the cranberries, orange juice and maple syrup into a small saucepan and cook on medium heat for 10-15 minutes. Spread the mixture over the loaf and decorate with chopped pistachios.

Makes 4 servings.

Source: Vegan Food & Living


Today’s Comic

Falafel

Ingredients

5 oz dried chickpeas
1 large onion, roughly chopped
2 garlic cloves, roughly chopped
4 tbsp roughly chopped parsley
1 tsp cumin seeds, crushed
1 tsp coriander seeds, crushed
l/2 tsp baking powder
salt and ground black pepper
olive oil
pitta bread, salad and soya yogurt, to serve

Method

  1. Put the chickpeas in a bowl with plenty of cold water. Leave to soak overnight.
  2. Drain the chickpeas and cover with water in a pan. Bring to the boil. Boil rapidly for 10 minutes. Reduce the heat and simmer for 1 hour until soft. Drain.
  3. Place in a food processor with the onion, garlic, parsley, cumin, coriander and baking powder. Add salt and pepper to taste. Process until the mixture forms a firm paste.
  4. Preheat the oven to 180°C/350°F.
  5. Divide the mixture into walnut-size pieces, roll into balls in your hands and then flatten them slightly. Roll the balls in a little olive oil, place on a baking sheet and bake in the oven for about 30 minutes.
  6. Serve the falafel immediately, accompanied by some warmed pitta bread, a green salad and a helping of soya yogurt.

Makes 4 servings.

Source: Vegan Cooking


Today’s Comic

Lamb Medallions with Red Curry Jus

Ingredients

1/2 pound new potatoes
2 leeks
1 pound lamb loin fillet
3 tablespoons olive oil
1 cup small broccoli florets
1 can (15 ounces) cannellini beans, drained
2 chopped fresh rosemary sprigs
1/3 cup balsamic vinegar
2 tablespoons red currant jelly

Method

  1. Boil the potatoes in a pan of water for 15 minutes, or until cooked.
  2. Slice the leeks, cut each slice in half, and rinse in a colander.
  3. Cut the lamb fillet into 3/4-inch-thick slices.
  4. Heat 2 tablespoons oil in a large frying pan over high heat. Add the leeks, reduce heat to medium, and cook, stirring, for 3 minutes, or until tender.
  5. Add the broccoli and cook, stirring, for another 3 minutes.
  6. Stir in the cannellini beans and heat through for 1 minute. Put the vegetables and beans in a dish, cover, and keep warm.
  7. Add the remaining tablespoon oil, lamb slices, and rosemary to the pan. Cook over medium-high heat for 2 minutes, pressing the lamb slices into the pan to brown quickly and evenly. Turn the slices and cook for another 3 minutes, or until browned. Transfer the lamb to the dish with the vegetables and keep warm.
  8. Reheat the pan over high heat. Pour in 4 tablespoons of water and the balsamic vinegar. Add the red currant jelly, stirring until melted. Boil the sauce rapidly, stirring continuously, for 1 minute.
  9. Drain the potatoes and gently crush them with a fork.
  10. Divide the lamb, beans, and potatoes among four plates and spoon the sauce over each portion.

Makes 4 servings.

Source: Super Food Cookbook