Teriaki Sauce/Marinade

Ingredients
3 Tbsp Soy Sauce
2 Tbsp Honey
2 Tbsp Lime / 1 Lime, juiced
2 tsp garlic, minced
1 tsp sesame seeds (optional)

Method
Place ingredients into a small bowl and stir well.

If using as a marinade, just pour over the meat and either place in a covered container or sealed plastic bag for 30+ minutes.

If using as a sauce, add ingredients to a saucepan and cook for 10 minutes until bubbling.

Raspberry, lime and coconut cheesecake

 Prep Time: 15 mins

Cook time:  15 mins

Total time:  30 mins

A bright and fresh tasting raspberry and lime coconut cream topping on a raw seed and chocolate base. Allergy friendly.

Author: Quite Good Food

Recipe type: Sweet treats

Cuisine: Vegan, gluten free, soy free, nut free, egg free, dairy free, refined sugar free

Serves: 12

Ingredients

For the base:

1 cup dates

1 cup sunflower seeds

½ cup desiccated coconut

½ cup cacao powder (or substitute cocoa)

¼ cup buckwheat groats

¼ cup coconut oil (melted if solid)

1 Tbsp chia seeds

1 Tbsp sesame seeds

For the topping:

2 cans lite coconut cream (totalling 800ml)

2 cups raspberries (I used frozen, there's no need to defrost)

Zest and juice of one lime (approximately 2 Tbsp lime juice)

¼ cup maple syrup (or sweetener of your choice)

3½ tsp powdered agar

2 Tbsp coconut oil

Method

For the base:

Put all ingredients into a food processor and blend for 5-10 minutes, until the texture has small crumbs, and will hold together when pressed with your fingers. Some of the buckwheat will remain whole, and that's fine, they provide a welcome crunch.

Tip the mixture into a 22cm diameter non-stick spring-form cake tin. It's not essential to line your tin as the topping and base will both release easily, but lining at least the base will make it a bit easier to lift the cheesecake out when it comes to serving time.

Use the back of a spoon, or a drinking glass, to press the mixture down firmly and evenly.

Put the base in the freezer to set for at least half an hour. You can make the base ahead of time and leave it in the freezer until you're ready too, if that suits you.

For the topping:

Put coconut cream, raspberries, lime zest, lime juice and maple syrup into a blender or food processor and blend until completely smooth.

Tip the topping mixture into a saucepan and stir in the powdered agar.

Bring to a boil, stirring often. Once the mixture has come to boiling point, turn the heat down and simmer for five minutes.

Add coconut oil and stir through. I then returned the mixture to my blender and gave it a quick blast to make sure the coconut oil was properly combined.

Let the mixture sit and cool for about 20 minutes, then pour the mixture into the cold tin and refrigerate until set. Once the mixture is cool, it will be firm. Mine was well set and ready to serve six hours after going into the fridge.

Garnish with fresh or freeze dried raspberries, if desired.

Notes

Preparation time does not include chilling time.

Nutrition information

Serving size: 1 of 12 / Calories: 461 / Fat: 37.7g / Saturated fat: 28.2g / Carbohydrates: 33.8g / Fibre: 7.6g / Protein: 6.6g / Cholesterol: 0

Cauliflower Soup

Ingredients
15 gram of fresh garlic cloves
150g peeled brown onion, halved
25g olive oil
25g unsalted butter
3g white pepper
12g sea salt
800g cauliflower florets
900ml chicken stock
50g cream
15g Dijon mustard
50g grated parmesan

Method

Place garlic cloves and brown onion into bowl, 5 seconds / speed 6 / 0 °C.            

Add olive oil, unsalted butter, sea salt, white pepper to taste, 3 minutes / speed 1 / 100 °C.

Add cauliflower florets, roughly chopped and cook until florets are soft and golden (the browning of the cauliflower is essential for the flavour of this soup), 6 minutes / speed 1 / 100 °C.

Add chicken stock (I used vegetable or chicken stock paste but 900g of water with 2 Tab TMX stock is fine too) 10 minutes / speed 1 / 100 °C.            

Carefully blend with MC on. You can dial up to speed 9 slowly for 10 seconds to avoid splashes. 10 seconds / speed 9 / 0 °C.

Stir through cream, Dijon mustard and parmesan cheese 1 minute / speed 1 / 80 °C.

If desired, add more mustard and cheese if the flavour is not strong enough. If soup is too thick, add more stock to give the desired consistency. 1 minute / speed 1 / 80 °C.

Enjoy!