To go along with our crowdfunding endeavor, we decided to start a crowdfunding recipe series! This series will outline healthy, no waste vegan and vegetarian recipes that showcase and outline the use of certain cooking equipment that we at Taste Before You Waste need to buy and use. These recipes will showcase to he usefulness of these appliances and hopefully encourage or influence you to help us raise the money to buy them. In this way we will be able to work with more food and thus prevent more food items from going to waste. We want you to become aware of the foods you are eating and what you are wasting. As a small digression to show you what we are talking about, I want to point out Wasted: The story of food waste! a movie created by Anthony Bourdain -a famous chef and adventurer – which outlines the absurdity of food waste that exists throughout the world. The aim of
this documentary is to involve the cooking community, chefs and restaurateurs to show people that they can make delicious, nutritious and non wasteful meals out of food that most us would throw away. It’s an incredibly smart film, which uses the power and knowledge of the world’s most famous chefs to identify that there is a problem. It seems paradoxical, as most high end chefs and restaurants usually make a lot of food waste, but it is precisely why this film matters. These people are stepping up and saying we have a problem! They are the leading faces in the food industry and so maybe people will listen to what they have to say! Bourdain has put his twist on the movie and without a doubt it will be the fast paced all immersive experience that he always provides in his documentaries and series! So go watch the movie, get inspired and come back to this recipe series. Not only make the recipes that we will present for you, but get out there and make a change in your life, in your neighborhood, city or town and join us at TBYW to support our crowdfunding campaign where you can win some of our ‘merch’ and other incredible gifts. Similarly, be aware of our t-shirt design competition where the winning shirt will be featured in our crowdfunding campaign, so if you design a shirt and support our campaign you and your friends can win and wear that shirt with pride. So without further ado lets talk about the mighty food processor!
As mentioned, one of our most needed appliances in our TBYW kitchen is the mighty food processor! The best friend of any cook or chef and especially any vegetarian and vegan. It is a very versatile machine which can make, dough’s, pastes, juices, crumbs and more. It acts as a slicer, a juicer, a dough kneading machine all in one. It allows us to make wonderfully tasting food for a large amount of people which is exactly what we need at TBYW. The processor is useful in all thee meal stages! It’s very good for starters, mains and desserts! As I mentioned it has an array of functions as it slices and chops vegetables, grinds nuts, seeds, dried fruits and more. It can shred cheese or vegetables, it can puree and mix dough! Thus for us and for you, the possibilities are endless with this machine, so help us get our hands on one of these incredible machines and donate in our crowdfunding page which opens November 1st on YOUCARING, so be there to help us make an even bigger difference! As an example of the usefulness of this machine I would like to present you with this beautiful and delicious dessert recipe in which you can indulge your taste buds for days to come! If you have any cashews lying around and you don’t know what to use them for, this delicious peanut butter teat is perfect for you!
The first recipe of the series is Peanut butter mini cheesecake!
Picture: Eden Recipes
For the crumb:
280 grams of any dairy biscuit (can be gluten free) I used oreos
2 tablespoons of coconut oil
For the filling
225 grams of cashews (soaked for a few hours or overnight and drained)
60 ml of lemon juice
70 grams of coconut oil (melted)
140 ml of coconut milk (better if you can use the separated cream from the top but the whole milk works too)
118 ml of maple syrup or honey (use 170g of honey)
85 grams of peanut butter (use a natural organic PB crunchy or smooth)
For the ganache:
130 grams of dairy free vegan dark chocolate
3 tablespoons of coconut milk
Preheat oven to 180 ℃. Blitz your biscuits in your Food Processor until you have a nice crumb, then add the 2 tablespoons of coconut oil. Mix on low until blended.
Line your muffin tin with muffin liners or baking parchment. Use one tablespoon of the crust mixture to line the bottom of the muffin liners. Spread the mixture with the back of your spoon until its nice and even.
Bake the crust for about 4-5 minutes.
Add the cashews, lemon juice, coconut milk (or cream scooped from the top), coconut oil, maple syrup or honey and peanut butter to the food processor and mix until its blended and smooth. Your mixture must be perfectly smooth, without any lumps or bits.
Pour evenly onto into the muffin tin, on top of the baked cookie crusts.
For the ganache, bring the 3 tablespoons of coconut milk to a simmer in a saucepan. Once hot pour over the chocolate chips and leave to sit for a couple of minutes. Then stir the mixture together until it is nice and smooth.
Spread the ganache onto your cheesecakes, as much or little as you want.
Top the cheesecakes with any chocolate or PB cups you like and freeze for a coupe of hours.
Take them out of the freezer when ready to eat, let them sit for 10 minutes and enjoy your frozen cheesecake wonder treat!