Peachy-Rose "Cheesecake"

Aren’t New Year’s resolutions fun? They can be! Whether you are looking at improving your diet and experimenting with raw, vegan whole foods or just looking for a fun dessert that your family will love, try this easy, super yummy raw vegan cheesecake! We used our canned honey peaches but you can substitute with any berry or soft fruit.

Our favorite pairing: Meadow Vista Honey Wines: Ostara

 

Ingredients

Crust
·       ½ C raw almonds
·       ½ C medjool dates
·       ¼ tsp sea salt

Filling
·       2 C raw cashers
·       1 lemon, juiced
·       1/3 C coconut oil
·       1/3 C honey
·       1 vanilla bean, seeded
·       1 C canned peaches
·       1 Tbsp rose water

 

Directions:

Crust

In separate bowls, cover dates and almonds with water. Soak overnight

The next day, drain liquid and chop coarsely or blend in food processor.

Press into a 6-inch spring form pan

 

Filling

Combine everything but the fruit and rose water in a blender

Pour 2/3 of filling into the pan, smooth the filling so it is flat surface

Blend fruit and rose water with remaining 1/3 of filling. Pour and smooth into pan to create a second layer

Freeze overnight

Before serving, remove from freezer and let thaw slightly.

Garnish with candied rose petals

Depending on how high/tall of a cake you would like, don’t be afraid to double the recipe.

 

Charred Tomato Ratatouille on Flatbread

The recipe from Chef Matt Batey pairs Charred Tomato Ratatouille Flatbread with a fresh lemon and arugula salad. Source a flatbread base of for those with a couple of extra minutes, making your own is quite simple.

Ingredients:
Ratatouille

  • 1/4 cup Extra Virgin Olive Oil
  • 1 1/2 cup Onion, small dice
  • 1 tsp Garlic, mince
  • 1 cup Meadow Vista Honey Wines Rubus
  • 1 cup Eggplant, medium dice with skin on
  • 1/2 tsp thyme leaves, fresh
  • 1 cup Yellow Peppers, medium dice
  • 1 cup Red Peppers, medium dice
  • 1 cup Zucchini, medium dice
  • 1 1/2 cup Rome Tomatoes, peeled & seeded, medium dice
  • 1 tbsp Basil Leaves, fresh, chopped
  • Salt and freshly ground black pepper, to taste

Arugula Salad

  • 2 cups Arugula Leaves
  • 3 tbsp Extra Virgin Olive Oil
  • 2 tbsp Meadow Vista Blueberry Honey
  • 1 tbsp Meadow Vista Honey Wines Rubus
  • 1 Lemon, zested and juiced
  • Sea salt, to taste
  • 2 oz Machego Cheese

Method:

Ratatouille
Set a large 12-inch sauté pan over medium heat and add the olive oil

Add the onions and garlic to the pan, cook until onions are lightly carameized

Deglaze the pan with Rubus, and reduce by half.

Add the eggplant and thyme to the pan, cook until the eggplant begins to go soft.

Add pepper and zucchini; stir to prevent sticking or burning.

Add the tomatoes, basil, parsley, salt and pepper and cooke for a few more minutes. Let stand to allow flavours to meld.

Brush pre-baked flatbread shell with olive oil, then top with the Ratatouille

Place in the oven at 400ºF for 5 minutes to heat through. Remove and place on platter.

Salad:

Combine ingredients in a mixing bowl. Dress the arugula leaves with Meadow Vista Rubus & Honey dressing, then top with freshly grated manchego.

Serve at once with the hot flatbread and your bottle of Rubus!

 

Chef tip: Make a triple batch of arugula salad dressing and store leftovers in your Meadow Vista Bliss bottle!