I created this easy and delicious vegan Brandied Cherry Sauce specifically for the Daiya New York Cheezecake I was serving at a small dinner party. This sauce can easily be made without the alcohol too. And because we’re using frozen cherries, it can be made in any season. Also, if you want organic–it’s possible to find frozen organic cherries, while it can be difficult to find fresh organic cherries. This would also be good on a vegan Black Forest Cake.
BRANDIED CHERRY SAUCE
Makes enough for the top of a cheesecake or black forest cake.
10 oz. bag frozen cherries
1/3 Cup sugar
2 teaspoons cornstarch
1/8 teaspoon scant fine sea salt
2 Tablespoons Kirschwasser (or water)
1/8 teaspoon almond extract
1/8 teaspoon vanilla extract
In small saucepan, dry whisk sugar, cornstarch and sea salt. Add Kirschwasser or water, and stir. Add cherries and cook over medium heat, stirring often until thickened and bubbly. Remove from heat and let cool 5 minutes. Add extracts and stir to combine.
Note: It takes 15 or 20 minutes for this to thicken up, so I make this while I’m working near the stove, so I can stir it often. I used Dekuyper brand Kirschwasser. If you can find Oregon brand Dark Sweet Cherries in the 15 oz. can, they are a good substitute for frozen cherries, but remember to drain them first, and discard the can liquid.
We had frozen “Limonana” (Lemonana) at Dizengoff in Philadelphia recently and I was struck by the herbal flavor of it, and by how well it went with their very excellent hummus. Lemonana is basically lemonade with a generous dose of mint, and it’s been called the national drink of Israel. This aint your Grandma’s lemonade–it’s assertively tart with a divine herbal edge. It can be made in a good variety of ways, but I know they make a mint syrup at Dizengoff, and they choose to serve it frozen. I looked at a bunch of Lemonana online and developed this easy recipe, which tastes a lot like the one at Dizengoff. I’m convinced, however, that Dizengoff uses a secret ingredient–some savory herb or something. I’ll be trying that in future, but in the meantime, this is so good and refreshing that I’m satisfied.
Serves: 2 to 3
1 Cup water
1 Cup sugar
1.5 oz. fresh mint
Combine water and sugar in a very small saucepan and simmer on medium heat, stirring frequently until sugar is dissolved. Remove from heat and wait 10 minutes for the syrup to cool slightly. Stir in fresh mint, cover and let steep for 15-30 minutes. Remove and discard mint leaves or strain syrup through a mesh sieve and allow to come to room temperature. Store in a sealed glass jar or bottle in refrigerator for up to one month.
1/2 Cup fresh lemon juice
1/2 Cup water
2/3 Cup mint syrup
2 drops orange blossom water (optional)
20-30 ice cubes
To a blender, add lemon juice, water, mint syrup and orange blossom water, and stir. Add ice and blend until frozen, adding a little more ice if necessary. Taste.
Notes: My ice cubes are those smaller crescent-shaped ice “cubes” that come out of an ice dispenser in my freezer. You may need more ice than this, unless you’re using the old-fashioned, big rectangular ice cubes. Any leftover mint syrup can also be used in iced tea, of course. To save time, make mint syrup ahead and have it well chilled. Two photos of Dizengoff below. Dizengoff has a cult following for their hummus and their pita bread.
Right now, organic grapes are plentiful and so I bought a bunch on sale. Froze half of them and this resveratrol-bomb smoothie was born. It has the summery grape flavor I loved as a kid, when I would eat grape popsicles and grape slushies. This is natural, bright grape flavor in a delicious treat that makes a healthy breakfast too. Red grape skins contain resveratrol, and so do the white mulberries. Maqui powder is made from berries that have the most antioxidants of any fruit ever tested to date. The grapes are naturally sweet, but if you’ve got a sweet tooth, I threw in an optional Medjool date.
ANTI-AGING SMOOTHIE WITH RED GRAPES AND WHITE MULBERRIES
Makes 1 medium smoothie or two small smoothies
1 Cup frozen red grapes
1/4 Cup dried white mulberries
1 teaspoon freeze-dried maqui powder
1 Medjool date, pit removed (optional)
1/2 Cup coconut water
2 two-inch pieces frozen banana
1 Cup ice
Blend everything but the ice. Add ice and blend again until smooth.
Notes: This is also good with granola sprinkled on top. If you don’t have a high-speed blender, you can put the coconut water, mulberries and date in the blender and let it sit for 5 minutes, to soften the ingredients. Don’t let it sit longer than 5 minutes, or the mulberries will thicken too much. As with chia seeds, smoothies that contain mulberries should be consumed within an hour for the best texture. Grapes are part of the Dirty Dozen and can have up to 50 pesticides, so organic is best. Wash and dry your grapes and freeze them on a dinner plate before putting them in container(s).
If you can’t tell by my Instagram, I’m currently a bit obsessed with Superfood Smoothies by Julie Morris. To date, I’ve made eleven of the smoothies from this book and am crazy about some of them. My favorite so far is the Pistachio Cherry, with the Lucuma Macadamia coming in at a close second. Sometimes we want a lighter, fruity smoothie for breakfast, and then a creamy rich smoothie for an afternoon snack. Some of these smoothies are on the level of luscious desserts but are actually good for you, body and soul. Superfood Smoothies has opened my eyes to a whole new world of true superfood ingredients, such as Maca, Maqui, White Mulberries, Goji Berries, Hemp Protein Powder, etc. I started out buying one superfood per week, and found them to be cost effective in that most of them had long expiration dates–some up to two years. And a little goes a long way on most of them. For example, even 1/4 teaspoon of camu berry powder is effective. Each superfood is profiled in the front, with tips on what form to buy it in, how to store it and the exact benefits. Each recipe has a row of simple graphic symbols above it, to indicate its bonus benefits (such as a little red heart for cardiovascular health). There’s a Smoothies by Benefit Index in the back so you can tailor the smoothies to your needs, like Bone Strength, Low Calorie, Protein, etc., and all the smoothies have multiple benefits. Julie Morris is a firm believer that smoothies must taste good, even when incorporating vegetables like beets or broccoli. Although I juice a couple of times a week, this gorgeous book has me excited to try new smoothies. To see more from Julie Morris, check out her other superfood cookbooks on amazon, or check out her Youtube channel.
Cacao Mocha with Soyatoo Rice Whip on top
This Cantaloupe Vanilla Smoothie is incredibly refreshing in the heat of summer. Sweetened with dates, only a few ingredients but packing a wallop of nutrition, and it tastes like good vanilla ice cream. It’s almost like magic. Thanks to Gail, my lovely neighbor who delivered three monster cantaloupes from her garden yesterday.
CANTALOUPE VANILLA SMOOTHIE
Serves 2 to 3
2 Cups frozen cantaloupe chunks
2 Medjool dates, pitted and chopped
1 Cup organic soy milk
1/2 teaspoon vanilla extract
Scrape seeds out of cantaloupe, and cut into chunks . Freeze chunks on dinner plates or a cookie sheet, for several hours. Freezing the cantaloupe chunks is important so you get individual chunks of cantaloupe, not big lumps of frozen-together cantaloupe that won’t fit into the bottom of your blender. Soak dates in hot water for 10 minutes, then discard pits and chop dates. Put all ingredients into blender and blend just until smooth. Enjoy one of the most refreshing shakes ever. This makes 2 medium smoothies or three small shakes of about 3/4 Cup each.
Notes: You can stretch this a bit by adding another half cup of cantaloupe. You may need to add a little more liquid to finesse the blender. If you want it less sweet, use only one date. If using smaller dates, adjust accordingly (the Medjool dates are big).
Frozen chunks of cantaloupe on cookie sheet.
I tried these popsicle molds for the first time this past week and am very satisfied with them. After reading a bunch of reviews on amazon.com, I chose this Tovolo Star Ice Pop Mold. You get six popsicle molds on a stand. The green star on each mold acts as a drip catcher, which is kind of smart. One thing I looked for was individual pop molds, so I could release one pop at a time. So, if I need to run it under warm water for a few seconds, I’m only loosening one pop, and not the whole lot of them. With all the bad stuff in popsicles now, these molds are very popular with people of all ages. Online, I’ve seen uber-healthy pops made from things like acai juice, and homemade vegan fudgesicles, etc. I think these would be great for teens too, or even to give as a gift, along with a cool popsicle recipe book such as Paletas by Fany Gerson (some of the recipes are vegan and some can be veganized). These molds are also BPA free. One tip I have is not to fill them too full, because you want to leave your little drip cup empty. I filled mine too full, and Lars ended up eating the last bit of popsicle out of the drip cup with a fork. So far, we’ve released two popsicles and, with a bit of warm water running on the mold for a few seconds, they both came out easily. There are lots of vegan popsicle recipes online. Additional photo below.
This Super Simple Fruit Sorbet only takes about five minutes to make, and the result right out of the food processor is a perfect soft texture. Because you’re adding almost no liquid, the fruit flavor is very intense, almost undiluted. For a dinner party, this is elegant with one crisp little cookie sticking out of it. You can get creative with your fruits too, go seasonal. Try to buy organic frozen fruits because otherwise they’re pesticide-laden. In fact, the Dirty Dozen includes peaches, strawberries, blueberries and cherries as having among the highest pesticides. Note that you will want to change the sugar quanitity, depending upon the fruit’s tartness.
SUPER SIMPLE VEGAN RASPBERRY SORBET
Yield: 4 to 6 servings
one 10 oz. bag of organic frozen raspberries (or more)
1/2 Cup soy yogurt, either plain or vanilla flavor
1/3 Cup sugar
2 Tablespoons of water or nut milk or soy creamer
Set aside 4 or 6 pretty frozen berries for garnish (optional).
Put all other ingredients in a food processor container, and pulse.
Add a couple of tablespoons of liquid to help processor. I used Silk Soy Creamer.
Process just until pureed and creamy, and stop a couple of times to scrape down the side of the bowl as needed. Do not over-process or the sorbet will liquefy.
Serve immediately or freeze it for later.
If serving later, allow 20 minutes for sorbet to soften at room temperature.
Garnish each serving with a berry or a mint leaf or a little cookie.
Stand back for applause.