Raw Vegan Matcha Cheesecake

Hello Weirdoughs!

I’m back with a recipe of one of my all time favourite desserts. CHEESECAKE. If you follow me on instagram (@theweirdough), you would know that I am on a matcha kick right now. Honestly…it tastes better than coffee, makes you feel better than coffee, IS better for you than coffee, and has the same amount of caffeine as coffee. Once I went matcha, I didn’t turn back. If you’re considering switching over to matcha, here are some tid-bits for you to mull over:

  • matcha is high in antioxidants which can help prevent disease by reducing the oxidation of cells in the human body that can result in cellular damage
  • EGCG (epigallocatechin gallate) is one of the most important and unique antioxidants found in green tea
  • EGCG can provide many benefits, including helping to reduce inflammation in the body
  • matcha is rich in amino acid L-theanine which naturally has a calming effect by helping to release GABA (Gamma-aminobutyric acid) in the brain

This past week, I’ve had the pleasure of trying out the Ceremonial Grade and the Everyday Grade organic matcha from Soar Organics. Before trying out their matcha, I thought all matcha was created equal. Call me a matcha snob, but after having the good stuff, it’s hard to have anything else. Processed with VSCO with c5 preset

Soar Organics was founded in early 2017 by co-founders Megan & Chris. What makes their matcha so special is the quality. I was impressed to hear that they get their matcha sourced directly from Japan. Their matcha is certified organic by COR (Canada Organic Regime) and JAS (Japanese Agricultural Standard). Needless to say, I was super stoked to drink it and use it in my baking!

Now that the weather is getting warmer, I’ve been leaning towards iced matcha lattes, or matcha frappuccinos. They are super easy to make, and taste amazing! It’s literally almond milk, ice, and matcha blended up. For a sweetener, I like to use maple syrup. So. GOOD.

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Onto the star of the show! The Raw Vegan Matcha Cheesecake. Yum! The real reason I know this recipe is delightful isn’t because I think it is, but because my non-vegan fiance thinks it is. It’s a true compliment when I see him sneaking pieces of it more than me.

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Recipe

Makes: 8 | Time: 20 minutes prep time + freeze overnight or until frozen

Ingredients:

Base:
1 cup of pitted dates (soaked 10 minutes)
1 cup of ground almonds or almond flour
3 tbsp maple syrup

Filling: 
1 cup raw cashews (soaked overnight)
1 can coconut milk (400ML)
1/4 cup and 2 tbsp maple syrup
3 tbsp coconut oil
Juice of 1 lemon
2 tbsp matcha powder (everyday grade by Soar Organics)
Pinch of salt

Directions: 

Base:

  1. mix all the ingredients together in a blender. Pat down at the bottom of a muffin tray.

Filling:

  1. mix all the ingredients together and pour into the muffin trays.
  2. place in freezer until slightly or freeze overnight.
  3. let thaw for about 10 minutes before eating. For a creamier texture, let thaw longer.

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Vegan Tacos 

I want to live every day like it’s taco Tuesday. The joy and anticipation is just too good! Taco Tuesday for me has reached a whole other level because of these vegan tacos! It’s refried beans and tahini and pink pitaya sauce. I could just eat the sauce on its own. Is that weird?

Recipe

Ingredients: 

Refried beans: 

1 can of black beans

1/2 cup of chopped onion

1 clove garlic

1/4 cup apple cider vinegar

1/4 cup pure maple syrup

3 tbsp mustard 

Pinch of salt

Tahini Pink Pitaya Sauce 

1/2 cup chickpea flour

1/4 cup almond milk or any plant based milk

1 tbsp sesame seeds

Pinch of salt

Juice of half lemon

1 clove garlic 

Pink Pitaya powder (optional)

*If too runny, add more flour. If too chunky, add more liquid. 

Directions:

1. Mix all refried beans ingredients  together in a blender. Put in pan on medium heat. Let it simmer for about 20-25 minutes stirring occasionally. For a really thick consistency, fry for longer. 

2. Chop up avocados, cherry tomatoes, spinach, onions, peppers, corn and mushrooms (and whatever else you want to add). 

3. Make tahini sauce in a blender. 

4. Heat up taco shells and add beans then spinach and then the rest of the ingredients. 

5. Squeeze tahini sauce on top and enjoy! 

Vegan Cinnamon Buns 

Hey everyone! 

So, what’s better than a cup of warm tea on a cold winter day? Freshly baked cinnamon buns, of course! Below is an easy recipe to delicious cinnamon rolls!

Recipe

Ingredients:

1 packet instant yeast

1 cup almond milk

1/2 cup coconut oil (melted)

1 tsp pure vanilla extract

Pinch of salt

2 1/2 cups all-purpose flour

1 tbsp ground cinnamon

1/4 cup coconut palm sugar

3 tbsp maple syrup 

Icing: 1/2 cup organic vegan icing sugar and 2 tbsp almond milk

Directions

1. Mix together the almond milk and coconut oil. Make sure it is not scalding hot. Luke warm temperature is good. Add the yeast. Stir and wait about 10 minutes. 

2. Add in sugar, salt, and vanilla extract. Slowly add the flour to the mix. Stir it in until solid dough forms. 

3. Place dough in bowl and cover with tea towel. Place in warm spot and let rise for 1 hour. 

4. Preheat oven to 350F. Break dough into 5 even pieces. Roll out pieces on floured surface. Roll in long rectangles. 

5. Spread some maple syrup and sprinkle some cinnamon on it. Then roll and cut in half. Place in baking dish. 

6. Bake for 27 mins. 

7. Sprinkle with more cinnamon or add icing on top. Enjoy! 
 

Easy Whole Wheat Bread

There’s something about knowing what goes into your food. Bread has always seemed like a daunting thing to make. But, it turns out, it’s actually quite easy! The best part is, you don’t need a lot of ingredients or a bread maker. And great news: no preservatives! Feel free to put a twist on this recipe and add whatever you like to it. Enjoy! 

Recipe: (1 loaf)

5 cups whole wheat flour

1 teaspoon salt

2 cups water 

3 tablespoon grape seed oil

Pinch of oregano and thyme

Directions:

1. Combine all dry ingredients and then mix in wet ingredients. 

2. Knead dough out on floured surface for 8-10 minutes. 

3. Place in bread pan (spread out evenly). Put in warm place with wet tea cloth on top for 1 hour. 

4. Preheat oven to 350F. Bake for 30 minutes. 

5. Allow to cool before cutting. 


Fun Vegan Milkshakes

I’m not sure why we don’t scream for milkshakes, but we really should – especially when they are of epic proportions! These fun vegan milkshakes are here to shake your world! They have none of the dairy, but 150% of the fun. Please enjoy responsibly as you may experience major adrenaline.

Recipe

Ingredients:

1 frozen banana
handful of frozen strawberries
3 cups of milk or more
Any toppings of your desire!
You can even top it off with vegan donuts

Directions: 

Blend your smoothie together and add your toppings! Have fun!

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