This stunning cheesecake is super easy to make and assemble. The pretty blue pea swirl is utterly unique. Just remember to soak raw cashews before using in the filling to create this sublimely creamy dessert.
Line bottom of 6 in (15 cm) springform pan with parchment. Generously oil bottom and sides. Set aside.
In food processor, pulse together almonds, coconut flour, and dates until almonds are coarsely ground. Add coconut oil, processing until mixture is well combined and holds together when pinched with your fingertips. Transfer to prepared springform pan and press into even layer to cover base. Refrigerate while making filling.
To make filling, in blender, mix together soaked cashews, syrup, lemon juice, almond extract, and salt. Scrape down sides of blender, as needed, until mixture is very creamy and smooth. Remove 1/4 cup (60 mL) mixture to small bowl and set aside.
Transfer remaining cashew mixture to large bowl along with cream cheese-style spread and lemon zest. Using whisk or hand mixer fitted with whisk attachment, whisk mixture until well combined. Scrape into springform pan over crust and smooth top.
Stir blue pea flower powder into 1/4 cup (60 mL) reserved cashew mixture until evenly blended. Add teaspoons of this mix onto top of main cheesecake mixture. With knife, lightly swirl into cake.
Refrigerate cheesecake for at least 4 hours, but preferably overnight.
About 1 hour before serving cheesecake, remove sides from pan, transfer to serving plate and discard parchment paper from bottom of cake. Garnish top of cake and serve.
TIP: If blue pea flower powder is not available, substitute with matcha powder.
This recipe is part of the The Most Beautiful Recipes for Mother's Day collection.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.