Hey JazzFoodies ~ Well, I am looking at today as an opportunity to be whimsical and letting your Spirit soar. Besides I am takin’ a bit of a break from my memoir for a change of pace. Here are 3 Rawsome recipes to bring to the party. It fits every occasion Now we must not forget to throw in a little decadence with a note of simply Rawsome Chocolate cheesecake, my treat. We are about to be traversing a heavenly jazz terrain and having fun along the way. So let’s get our kicks on swab the decks and celebrate “2day!” Bien, Paix! JBC 8-) & <3
Here’s the recipe:
In the Mix
5 cups shredded cauliflower (I used one large cauliflower)
1 1/2 cups fresh lime juice (7-8 large limes)
2 1/2 cups chopped cucumber
1 1/2 cups chopped roma tomatoes
1 cup chopped cilantro
3/4 cup chopped red onion
Serrano peppers to taste (you can also use other peppers like jalapeño or habanero)
Salt and pepper to taste
Optional: Hot sauce (mine is Huichol Hot Sauce)
Serve alone, stuffed in bell peppers, or with tostadas.
You can obviously modify the recipe depending on what you like; I personally always read recipes as suggestions and alter them to my needs.
Author Notes: I could, if properly motivated, carefully craft some sort of elaborate origin story for this cake, but it would be a filthy lie. The truth is simple. I wanted raw cheesecake, the ingredients were on hand and…cake happened. More specifically raw vegan chocolate cheesecake with coconut walnut crust. – Slow Club Cookery
- 5medjool dates, pitted
- 1/4cup raw flaked coconut
- 1/4cup raw walnuts
- 1/4tablespoon sea salt
Process dates, flaked coconut, walnuts and salt in food processor until mixture resembles fine crumbs. Using your fingertips, press crust into the bottom and sides of mini (4″) springform pan. Set aside.
- 1/2cup raw cashews
- 1/2cup raw walnuts + water for soaking
- 3tablespoons fresh lemon juice
- 2tablespoons raw agave syrup (can also use maple syrup, not raw)
- 1/2teaspoon sea salt
- 2tablespoons softened raw coconut oil
- 1tablespoon raw cacao powder
- 1/2teaspoon pure vanilla extract
- Combine cashews and walnuts, cover with water and soak for 1-3 hours.
- Drain soaked nuts and place them in the bowl of a food processor. Add lemon juice, agave, salt, coconut oil, cacao powder and vanilla extract. Process until completely smooth.
- Scrape filling into springform pan and smooth with a spatula. Place in the freezer for at least an hour.
Pop chilled cake out of springform pan and serve. Can be made several days ahead of time and kept chilled until serving.
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