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A cake for Bek – Strawberry Cheesecake

May 4, 2014

A Vegan Raw Strawberry Cheesecake

A Vegan Raw Strawberry Cheesecake

Vegan is the new black.

The practice of abstaining from animal products, particularly in diet has had a major following, predominantly by “hippie-types”, in the last 50 years but has now generated popular interest from our Z generation.

A 2009 research review indicated that vegan diets tend to be higher in dietary fibre, magnesium, folic acid, vitamin C, vitamin E, iron and phytochemicals. But they are also lower in calories, saturated fat, cholesterol, long-chain omega-3 fatty acids, vitamin D, calcium, zinc and vitamin B12.

Whilst well-planned vegan diets appear to offer protection against certain degenerative conditions, recent research says that deficiencies in the consumption of saturated fat,  omega-3 fatty acids, vitamin D, calcium, zinc and vitamin B12 are detrimental to our health.

An ethical vegan is applied to those who not only follow a vegan diet, but extend the vegan philosophy into other areas of their lives, and oppose the use of animals or animal products for any purpose. I agree with this philosophy but think that it is near impossible to adhere to in this day and age and is a luxury of the first world.

Most of my friends have children born of the Z generation. Whilst generation Xer’s and Jones’s are now discovering the nutritional errors of Ancel Keys and T Colin Campbell, our kids are embracing the whole food, ethical food movement which is sending parents into a spin.

Personally, I am curious and am challenged by the idea of animal free eating. I will seek out vegan cafes & restaurants when travelling to satisfy my curiosity. Although my experience with these establishments to date, is that most menu items are based on processed soy and legumes and wheat which I choose to avoid. (And they can be hit & miss in the taste and presentation department, is that bad of me to say?)

Being a vegan can be polarising. But then so can any diet choice; my mother was horrified when I was  vegetarian for 8 years. “How can you call yourself a foodie and be a vegetarian?” she asked.

I choose to eat a Paleo diet and am interested in veganism even though they may be geometrically opposed. My friend’s daughter Bek, is a devout vegan and this recipe is for her.

strawcheesecake

Base
60g quinoa
2 tabs linseeds (flax)
180g almonds
2 tabs brown rice syrup 
3 tabs Natvia or rapadura
1 – 2 tabs water
1/4 teas salt
 
Mill the quinoa and linseeds for 1 minute on SP 10.
Add the rest of the base ingredients and blend on SP 7 for 30 seconds. It should be still crumbly but easily press together – add a little more water if too dry. Press into a 20cm springform tin and put into the freezer to firm up.
 
Filling
130g young coconut meat
160g blanched almonds
juice of 1 lemon
100g sugar (I use Natvia)
1 tab brown rice syrup
180g coconut cream
1 teas lecithin (optional – it helps with creaminess, I use sunflower)
pinch salt
60g coconut oil
1 teas instant agar agar melted in 50g hot water*
 
Grind the nuts on SP 9 for 10 seconds. Add the coconut meat and grind on SP 9 for another 10 seconds. Add the rest of the ingredients, except for the agar & water and mix on SP 8 for 1 minute.
The mix should be smooth & creamy. Add the agar agar & water and mix through. 
 
Pour onto the base and freeze for one hour.
 
Glaze
200g strawberries
1 teas instant agar agar melted in 80g hot water*
1 tab brown rice syrup
 
Puree 60g strawberries and squeeze through a nut milk bag to get the juice. Mix with the brown rice syrup and water & agar agar until smooth. Use the remaining strawberries to decorate the cake and pour a thin layer of glaze over the cake. Return to the fridge to set.
 
* Can substitute 1 teas gelatine if not vegan
 
Look here for my other Vegan recipes.
 
 

 

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