By Sarah Pelland, Social Media Guru at @manitobaharvest
And what did we decide to make this week? A vegetarian (almost vegan) cheesecake! Substitute the honey for maple syrup and you’ve got yourself a great vegan dessert option.
There is only eight ingredients in this recipe (well seven if you don’t count the hot water) so it wasn’t too hard to find all the ingredients. Arrow root was probably the hardest to come by – check your local natural food store for this.
So What’s in this recipe???
- 1 cup Manitoba Harvest Hemp Hearts
- 1 cup Warm Water (tap is fine)
- 1/2 cup honey
I totally hit the jackpot on the honey! It’s locally made and it was blended with pure ground cinnamon from Sri Lanka. Wow! Delicious. The cinnamon, I thought would be a perfect addition to this dessert.
- 16 oz firm tofu
- 1 tsp organic vanilla
- 1 tbs lemon juice
- 1 tbs arrow root
- Organic blueberries (as garnish)
The recipe called for a graham cracker pie shell but instead, we bought an old-fashioned crumble crust that was gluten-free (made with rice and corn flour instead). I know my tummy doesn’t like a lot of gluten so it might be a great substitute for you as well. It was already in the pie tray so it was literally just pour the mixture in and bake. Awesome! I like easy recipes and this definitely was just that.
This recipe is SO simple I think I could have done it with my eyes closed. Throw the Hemp Hearts and warm water in a blender. Blend them up until smooth and then throw the rest of the ingredient in there and blend for about 2-3 minutes. Then pour the mixture into the crust and you are ready to bake.
We baked it at 350F for 40 minutes and it came out perfect! That’s me (to the right) holding the organic blueberries (I also bought organic raspberries and threw some on my piece as well). Delicious! For a final look of what the dish looked like be sure to check out our Facebook page or follow us on Instagram @manitobaharvest. Thanks for reading!
From our kitchen to yours…