{ RAW RASPBERRY DREAMCAKE }

Lucy shared this one with me. I've made it a few times for special occasions, but just haven't gotten around to posting about it. It's seriously AMAZING!!

The original recipe is here, at My New Roots. I just added more dates to the crust, and added a smidgeon of salt to the filling.

{ CRUST }

1/2 c. raw almonds
3/4 c. soft medjool dates
1/4 t. salt


{ FILLING }

1 1/2 c. raw cashews, soaked for at least 5 hours (overnight is best)
juice of 2 lemons
seeds from 1 whole vanilla bean
1/3 c. raw coconut oil, melted
1/3 c. honey or agave nectar
1 smidgeon salt
1 c. raspberries (thaw completely if using frozen)

• Process crust ingredients in a food processor until they start to hold together.
• Scoop mixture into a 7 to 9-inch spring-form or pie pan.
• Press firmly and evenly into bottom of pan.
• Blend filling ingredients, except for raspberries, in a high-speed blender until very smooth.
• Pour/spoon about 2/3 of the filling onto crust and spread with a spatula.
• Add raspberries to remaining filling and blend again until smooth.
• Pour/spoon remaining filling onto the while layer.
• Place cake in freezer until solid.
• Fifteen minutes before serving, remove from freezer. Run a smooth, sharp knife under hot water and cut into slices.
• Enjoy. Lick your plate clean.

{ MEATLESS LOAF - REVISED }

I've made this recipe several times, tweaking it a bit here and there each time. I think I'm done tweaking and have a pretty-close-to-perfect version. We love it. Here's what I do now:

1 c. water
1/4 c. corn meal
1/4 c. sundried tomatoes
1 t. canned green chilis
1/2 t. cumin
2 to 4 T. fresh cilantro (2 t. dried)
1/2 T. tomato paste
2 T. nutritional yeast
1/2 t. salt
1/4 t. pepper
2 c. onions, chopped
2 T. fresh parsley
1 t. sesame seeds
2 T. water + 1 T. ground flax seeds
2 T. lemon juice
2 T. flour
1 c. walnuts
1 1/4 c. cooked brown rice (1/2 c. uncooked), or 1 1/4 c. Spanish rice


3 T. ketchup
1 T. balsamic vinegar
1 T. unsweetened applesauce

• Prepare brown rice or spanish rice.
• Make polenta by boiling 1 c. water in small saucepan. Whisk in corn meal and turn heat to low. Cook for a couple of minutes, stirring often, until water is absorbed and it's the consistency of thick cream of wheat cereal.
• Process polenta in food processor with sundried tomatoes through pepper. Set aside.
• Saute onions and parsley in a medium saucepan until soft and translucent. Only add water if necessary.
• Meanwhile, whisk flax and 2 T. water and allow to sit 5 minutes.
• Whisk lemon juice and flour into flax mixture.
• When onions are soft, add sesame seeds.
• Turn off the heat and add the flax/lemon juice/flour mixture. Mix well.
• Add polenta mixture from processor. Mix well.
• Process walnuts until they're the consistency of ground beef. Don't over process.
• Add walnuts and rice to the polenta/onion mixture. Mix well to combine.
• Spoon mixture into a bread pan and smooth top.
• Combine ketchup, balsamic, and applesauce. Spoon sauce onto loaf and smooth top.
• Bake loaf, uncovered, at 350 for 1 hour. Turn off heat and leave loaf in oven until serving. (I've had the best texture when I start cooking mine 2 hours before serving time: bake at 350 for 1 hour, turn the oven off, and leave it in for another hour.)
• Serve with ketchup or more balsamic sauce.

{ MILLET FRUIT SALAD }

This is a knock-off of frog-eye salad, without the white noodles, cream, and sugar. We love it!

1 c uncooked millet, rinsed
2 c water


1 to 2 oranges, chopped (or canned mandarins, drained)
1 can pineapple tidbits, drained and juice reserved
1 can crushed pineapple, drained and juice reserved
1 lb. grapes, halved

1 3/4 c. pineapple juice

1 T. lime juice (or lemon)

2 T. sucanat

1 dash stevia

1/2 t. salt

2 T. ground flax seeds
3 T. water

1/4 c. pineapple juice
2 T. whole wheat flour

solid cream from 1 can coconut milk, chilled 2-4 hours
1 t. vanilla
1 T. corn starch
1/4 c. agave nectar (or other sweetener)

• Chill coconut milk in refrigerator for 2-4 hours.
• Cook millet. I used a pressure cooker: high pressure, 7 minutes, natural release. Allow to cool.
• Chop fruit and drain pineapple, reserving the juice (should be about 2 c. juice).
• Combine 1 3/4 c. pineapple juice, lime juice, sucanat, stevia, and salt in a small saucepan. Bring to a low boil over medium heat, stirring occasionally.
• Meanwhile, whisk together flax and water and allow to sit 5 minutes.
• Whisk together 1/4 c. pineapple juice and flour.
• When juice in saucepan is boiling, whisk together the flax and flour mixtures, then whisk into saucepan.
• Continue to cook over medium-low heat, whisking often, until thickened into syrup.
• Remove from heat and allow to cool. (I put mine in the fridge.)
• Make coconut cream by opening the bottom of the can to drain liquid. Scrape solid cream into a bowl and, using electric handmixer, whip cream with vanilla, corn starch and agave until whipped cream consistancy. (If you use powdered evaporated cane juice, the cream is more stiff than with agave or other liquid sweetener.)
• When everything has cooled to room temperature, combine millet, fruit, syrup, and cream in a large bowl. Chill before serving.