We recently found this blog, This Rawsome Vegan Life which has some good recipes written by Emily von Euw.
She’s a 19-year-old Canadian who “eats raw plants because I love my body, the planet, and all beings.
She wrote: “We are all equal and all-one! When I eat food, I want it to be beautiful, but not just in taste. I want it to nourish my body and soul, work in harmony with the earth, and allow other earthlings their right for freedom. I find that raw, organic plants fit the bill pretty well.”
Today we share, with her permission, one of her Strawberry banana cream cake with mint.
2 cups frozen strawberries (or other berries)
1-3 tablespoons coconut oil (optional but it will make it creamier)
2 cups cashews
2 cup dates
1 peeled orange
2 tablespoons melted coconut oil
Water, as needed
To make the pink filling: put the bananas in your blender, followed by the frozen berries and blend until smooth. Spread evenly into a spring form pan, this pan should be slightly smaller than the second one you will use. I have an adjustable one so I simply made it smaller for this layer, then widened it for the second part. If you don’t have either of those options, don’t worry. The bottom part can be pink and you can just add the cream layer on top. Freeze until solid.
To make the cream layer: blend all ingredients until smooth, adding as LITTLE water possible, if you need any at all. The less water you use, the creamier it will be. Using a larger-sized spring form pan, place the frozen pink layer inside and then spread the cashew cream layer around the sides and top. Or you can use the same pan and spread it on top. Freeze until solid and then garnish, slice and enjoy! Store in the freezer.
Emily wrote: “You can feel GREAT about eating this cake because it’s super healthy and has only simple, wholesome ingredients: fruit and nuts. Plus, it makes a cheerful, stunning dessert for any kind of party. Unless you are hosting a black-themed death metal get-together. Then you may want to consider making something else.
The pink filling is strawberries and bananas and the creamy outside is a blend of cashews, dates and orange. I suppose you could say this was made in anticipation of the eminent summer, because it is sunny today. But at the same time, there’s no reason you can’t make this anytime of the year.
I certainly recommend garnishing this cake with chocolate, berries and mint. When I took it out of the spring form pan I thought it looked rather plain (even though I knew about the surprise on the inside) so I chose to decorate the sides with mint leaves. I had dribbled a few spots of chocolate on parchment paper the day before and they looked very nice alongside the frozen berries. They all add different textures and colours to the presentation.
This was actually quite easy to make and it didn’t take much time, not including freezing. It may appear plain on the outside – unless you decorate with berries, mint and chocolate – but when you cut it open there’s that burst of pink! My fave colour. If you have a fear of pink (umm…), just use blueberries instead of strawberries. Problem solved.
(This recipe is available http://www.thisrawsomeveganlife.com or email Emily at email@example.com for more information)
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