White chocolate and raspberry cheesecake

You need a 26cm springform cake tin for this

CRUST

1 cup almonds (I use whats left over form making almond milk)
1 cup coconut flakes
Around 15 dates, stones removed
pinch of salt
1 tablespoon coconut oil

Process ingredients to form 'dough', press into cake tin and leave in fridge to set.

TOPPING

3 cups soaked cashews
2 cups of almond or coconut milk (the solid bit at room temparature)
3/4 cup coconut sugar or agave syrup if you prefer
squeeze lemon
1 teaspoon of vanilla seeds
pinch of salt
2 tablespoons lecithin ( or if you prefer, just add an extra tablespoon of coconut oil)
2 tablespoons coconut oil
1 cup of cacao butter

Blend all ingredients until smooth, I started with the cacao butter in order to melt it as otherwise it doesn't combine well. Pour onto cake base to set.

Top with more raspberries and a raspbery sauce made from raspberries blended with 2 tablespoons coconut sugar and a squeeze of lime juice.

Mushroom miso soup

Serves 4

Marinated mushroom (make an hour or so ahead)
2 cups sliced shiitake mushrooms
2 tablespoons tamari

make sure all the mushrooms are covered or shake in a closed jar and allow to marinate for around 1 hour before.

SOUP

2 cups of almond or cashew or hemp milk
1 cup chopped brown or Portabello mushrooms
2 tablespoons chickpea miso or a mix of light and dark miso if you can't find
2 tablespoons brown rice vinegar
1 clove garlic, new shoot removed
1-2 tablespoons olive oil.

Blend all until smooth and creamy and top with marinated mushrooms and chives or the green part of spring onions and some sprouted seeds or beans.

Raw lasagne recipe..

This recipe for raw lasagne is adapted from one given by 'The raw chef', you can find his recipes on-line and a great channel on youtube. 

This recipe serves 4 or 5 portions;

CHEESE

1.5 cups raw cashews soaked for a few hours in water to soften
1 tablespoon lemon juice
2 tablespoons nutritional yeast (or if you cant get, a couple of teaspoons of tamari sauce)
1 tablespoon fresh parsley
pinch of pink salt
water to bring to correct consistency

Blend all adding water gradually to create a creamy cheese consistency.

MEAT

1/2 cup sunflower seeds soaked overnight and drained
1/2 cup sundried tomatoes soaked 1 or more hours before in water... drained
1/2 tablespoon of dark brown or barley miso sauce
1 teaspoon dried oregano
1 tablespoon tamari sauce
1 tablespoon olive oil

blend in food processor leaving slightly chunky.

TOMATO SAUCE

1 cup sundried tomatoes soaked 1 or more hours and then drained
2 soft dates or 1/2 tablespoon coconut sugar
1 clove garlic (middle shoot removed)
1 cup chopped fresh tomato
1/2 tablespoon dried mixed herbs
1 tablespoon olive oil
1 tablespoon lemon juice

Blend until smooth.

WILTED SPINACH

3 cups torn spinach
2 tablespoons dried oregano
1 teaspoon olive oil
squeeze of lemon
pinch of salt

Massage the spinach until wilted

PESTO

Because the sun dried tomatoes added so much flavour, I made a basil paste without seasoning to accompany the other elements. if you soak your sun dried tomatoes longer you can make a pesto this way; all i did on Saturday in the workshop was make a basil paste from basil leaves, garlic and a squeeze of lemon. 

Here is the 'normal' recipe though.

1 tightly packed cup of basil leaves
1/2 cup of your choice of nut or seed
1.5 tablespoons olive oil
1/2 clove garlic
squeeze of lemon 
pinch of salt

blend all ingredients except olive oil until smooth, slightly textured paste is created, then add oil and blend until combined.

COURGETTE PASTA

Use the Vegetable peeler to create strips of pasta, squeeze on a little lemon juice to help with discolouration. Allow for around 1/2 courgette per person, depending how hungry you are!