123

FREE DELIVERY on orders $140+
(Cond. Apply)

Menu
Select Page

Latest Recipes

Im looking for

recipes that are

Found
215
125
2
71
78
39
177
5
122
recipes
Found 2 recipes
Sorted by date
Taco Seasoning

Taco Seasoning

Kate Parker | January 23, 2019

You won’t miss the taco seasoning packet with this easy recipe! You can also choose to add ½ a tsp each of onion powder and garlic powder to this mix if you want it to be as simple as the supermarket brands, but we love the benefits of adding those ingredients to the pan fresh at the beginning to saute before adding spices.

Ingredients
1 tsp ground chilli powder (adjust according to your heat preference)
1 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
½ tsp sweet paprika
¼ tsp ground cinnamon
¼ tsp salt
¼ tsp pepper

Method
1. Mix all together.

2. Store in an airtight container until ready to use.

3. You can batch make this mixture by doubling, quadrupling or ten-folding the quantities and just pop a few tsp into the pan when you’re ready to make Mexican next.

 

Check out Kate’s website, Hobart Green Guide to find the best vegan and eco parts of Southern Tasmania and some great vegan recipes.

We love to see your amazing kitchen creations! Tag us #myTWC in your Instagram posts.

Pistachio and Rosewater Raw Vegan Cheesecake

Pistachio and Rosewater Raw Vegan Cheesecake

Kate Parker | February 7, 2018

 

This raw vegan cheesecake is made with the gorgeous and classic Middle Eastern flavour combination of pistachios and rosewater. The dessert is silky smooth, rich and not too sickly sweet, relying more on the fragrant combination of flavours than on adding in sweeteners.

You will need a food processor and high powered blender to create this dish.

 

Ingredients

Base

1 cup raw almonds
1 cup dates, deseeded
2 tbsp coconut oil
1/2 tsp vanilla paste
1/4 tsp Himalayan salt

Pistachio Layer

200g raw cashews
200g raw pistachios
1/4 cup rice malt syrup
2 tbsp coconut oil
1/2 tsp vanilla paste or extract
1/4 tsp himalayan salt

Rosewater Layer

400g raw cashews
1 cup rosewater syrup
1/4 cup rice malt syrup
2 tbsp coconut oil
1/4 cup frozen raspberries
1/2 tsp vanilla paste or extract
1/4 tsp Himalayan salt
50g extra pistachios for decoration and dried rose petals if you’re feeling fancy.

Method

1. To prepare the pistachio and cashew nuts to make the smooth, creamy cheesecake layer you need to soak them for at least four hours, or overnight in the fridge.

2. Soak the pistachios and cashews for the pistachio layer in regular water, place in a container cover with water. Soak the cashews for the rosewater layer in the rosewater syrup with an extra 1/4 cup of water. When ready to use drain the nuts from the water.

3. Line a 18x18cm square cake tin with greaseproof paper.

For The Base

1. Place all of the ingredients for the base into a food processor and blend on high until a crumb is formed.  You should be able to push the mixture together. If it seems too dry or loose, throw in an extra couple of Medjool dates and blend a little more.

2. Once combined, pour the mixture out into your lined cake tin and press down to form an even, flat base layer.

3. Place in the freezer while you prepare the pistachio layer.

For The Pistachio Layer

1. Place all ingredients in a high powered blender.

2. Blend until smooth.  You may need to tamp down the mix depending on your blender.

3. Take out the base which should have set a little in the freezer by now.

4. Pour the pistachio layer in and smooth down into an even layer with a baker’s palette knife.

5. Place back into the freezer to allow to set for the next layer.

For The Rosewater Layer

1. Repeat the same steps as pistachio layer!

2. Put everything in the blender, blend it up until it’s a perfectly smooth consistency.

3. Check on your pistachio layer, if it seems too warm or wet give it a little longer to set before pouring over the raspberry layer.

4. Once set pour over the raspberry layer and allow to set in the same way.

5. Place the tray back in the freezer and leave to set for four hours. If you want to leave it in overnight just cover it up with foil so it doesn’t get freezer burn.

6. Once set, you can remove from the freezer and place onto a wooden chopping board to cut into evenly sized pieces.The cheesecake is so smooth in this recipe your knife will just glide through it completely frozen.

7. Top with pistachios crushed in a mortar and pestle and served immediately, or return to the freezer in an airtight container for future use.

This dessert will keep for up to two weeks in the freezer without any negative effects. Pull it out about 10 minutes before serving to soften slightly.

Shop the bundle for everything you need right here!

 

Check out Kate’s website, Hobart Green Guide to find the best vegan and eco parts of Southern Tasmania and some great vegan recipes.

Share your wholefoods dessert creations with us on Instagram with #myTWC!

 

X