Herbaceous Babe is going to be a little less regular in the days to come as the author gets launched in her professional career. Keep checking back, because there's no telling when a new post will appear!

Monday, September 3, 2012

Blueberry Cardamom "Cheese"cake

Raw. Vegan. Blueberry. Cardamom. Cheesecake.
Seriously, what more could you ask for?

The original recipe is my kind of easy. Walnuts and dates in the food processor for crust, blueberries, cashews, cacao butter, lemon juice, agave, vanilla, and cardamom in the blender. Assemble (they used muffin cups) and freeze. Simply delicious.

Cardamom flavour is just right. Any more would overpower the blueberry; any less would be indistinguishable. Consistency was a bit grainier than I'd prefer, but there are several remedies for that:
1) Soak the cashews to soften them.
2) Put the cashews in the blender before the blueberries.
3) Pulse longer than your impatient palate suggests.
Had I done even one of these, my cheesecake would have been perfect in every way... although it seemed smoother the second day...

The recipe says to set the cheesecake in the fridge or freezer. Right before lunch, I transferred my beauty from the freezer to the fridge (to avoid broken teeth and frozen tongues)... Yeah, bad idea.

True, it was the first raw soup I actually liked, but it wasn't cheesecake. Freeze, then let it defrost a few minutes before serving. Of course it isn't rock-hard, so waiting is optional. Skip the crust, and call it ice cream. No matter what its name, this dish is de-lish :)

No comments:

Post a Comment