Blueberry Persimmon Parfaits

Blueberry Persimmon Parfaits
Vegan; Raw; Gluten Free; Soy Free

I made these for a Christmas Day potluck. My usual farmers market trip always sparks inspiration! I found blueberries and persimmons and found a recipe from The Global Girl. Problem, the recipe gives you no yields and how many... So, I had just enough for 8 shot glass size parfaits....

4 persimmons, peeled (if extra ripe-slice in half and scoop out)
1 pint of blueberries (save some of the pretty ones for garnish)

1. In a food processor, blend persimmons until smooth. Remove half of the mixture in a bowl and set aside.

2. In the food processor with half of the persimmon mixture add the blueberries and blend until smooth.

3. Layer first using blueberry persimmon mixture, next the persimmon and the top layer blueberry persimmon mixture. I topped each parfaits with coconut whipped cream and 3 whole blueberries for garnish.

Blueberry Frozen Puppy Pops

Blueberry Frozen Puppy Pops

There are certain things that I love about San Antonio. The fact that it's almost Thanksgiving and yesterday it 86 degrees and today will be 74 degrees is one of them. This allows me to go to a farmers market year round. I missed this while living in Colorado. However, Fortune and Choxie are not enjoying the heat so much. That being said, I made these yesterday for them. SO tasty, one can turn these into a smoothie for a quick morning breakfast ;)

Ingredients
1 cup of blueberries (I used frozen organic)
1 extra ripe banana
3/4 cup plain coconut yogurt
1 tsp of ground flax seeds

1. Mix all the ingredients in a blender, until smooth. (I had to add a little water to not over heat my blender.)

2. Pour into an ice cube tray or mold. Freeze it for about 2 hours

Raw Blueberry Cheesecake

Raw Blueberry Cheesecake
Prep time: 10 Minutes
Yield: Makes 12-16 Servings

Crust Ingredients:
1 Cup Almonds
1 Cup Pre-Soaked Dates
1/2 Cup Unsweetened Shredded Coconut
Zest of 1/2 a Lemon
pinch of sea salt

Cheesecake Layer Ingredients:
2 1/3 Cups Pre-Soaked Cashews
1/2 Cup Coconut Oil, liquidfied
1/2 Cup Agave Nectar, or Maple Syrup
1 tsp Vanilla Extract
Juice of 1/2 a Lemon (about 1/4 cup)

Blueberry Topping Ingredients:
1 Cup Blueberries
1 teaspoon Almond Extract
1/4 cup sugar

Directions:

1. Pre-soak cashews and dates separately overnight.

2. In a food processor, combine dates, almonds, shredded coconut and lemon zest. Press into a springform pan.

3. Combine filling ingredients in a food processor, blend until smooth. Pour filling on top of crust and spread out until smooth. Cover with foil and freeze overnight. The freezing process will re-harden the coconut oil and set up the cake. After it is frozen you can refrigerate and it will be ready to serve after about one hour. Even though you have to freeze this cake to set it up, it is not a frozen cake… once refrigerated, it takes on an extremely similar texture to a regular old cheesecake.

4. Topping: Combine berries, extract and sugar in a small bowl. Place on a slightly frozen cheesecake and let set for a few hours. Serve and Enjoy!

Non-Dairy Cheese Cake

Non-Dairy Cheese Cake
Vegan

Bruce loves this with strawberries, and Grant really liked this too.... My favorite topping is raspberries, it compliments the lemon so wonderfully! My sister in law would always ask for this as the dessert during holidays.... ~_^

Ingredients:

2 8oz. containers of plain non-dairy cream cheese (I like Follow Your Heart)
1 cup organic sugar
juice of 1 lemon
2 Tablespoons cornstarch
dash of vanilla (about 1/8 teaspoon)
1 graham cracker crust
Fresh Fruit topping of your choice (raspberries, blueberries or strawberries are all good)

1. Preheat oven to 350 degrees.

2. Combine ingredients until smooth and pour into the graham cracker crust. Bake for 60 minutes or until the top is golden. Allow to cool at room temperature then chill in the refrigerator until firm. This take several hours or overnight. Cover with fruit topping and serve.....

Found: PETA

Blueberry-Banana Muffins with Crumb Topping

Blueberry-Banana Muffins with Crumb Topping

These are by far my mom's favorite muffin recipe! When I worked at the CPA's office in SA, I would bring these in on those deadline days, and they would be devoured (by non vegans)! Super easy to make and they go quick, this is one of those perfect recipes for super ripe bananas....

3 ripe bananas
1/4 cup vegetable oil
1 cup sugar
1 tsp. salt
1 tsp. baking soda
2 1/2 cups flour, divided
3/4 cup fresh or unthawed frozen blueberries
1/2 cup brown sugar
4 Tbsp. nondairy margarine

1. Preheat the oven to 350°F.

2. In a medium bowl, mash the bananas with the oil and sugar and mix well.

3. In a small bowl, sift together the salt, the baking soda, and 2 cups of the flour.

4. Add the dry mixture to the banana mixture and stir by hand until the two are thoroughly combined. Fold in the blueberries.

5. Pour the batter into a lined muffin pan.

6. In a small bowl, combine the remaining 1/2 cup of flour, the brown sugar, and the nondairy margarine. Stir until the mixture forms coarse crumbs, then sprinkle the crumbs onto the muffins.

7. Bake the muffins for 25 minutes or until a toothpick inserted in the middle comes out clean.

Makes 10–12 muffins

Found: PETA.org

Raspberry Blueberry Glaze

Raspberry Blueberry Glaze
Vegan

Instead of frosting, I made this very light flavorful glaze for Bruce's cake. Perfect for the summer heat and so simple!

1/2 cup of each raspberries and blueberries
2 cups sifted powder sugar
1 tsp. vanilla extract
a dash of salt
1/2 tsp. of hemp milk

1. Puree raspberries and blueberries in a blender. Set aside.

2. In a bowl, combine sifted powder sugar, vanilla, salt and hemp milk. Add berry mixture and combine. Evenly pour over cake, and garnish with whole berries and mint (optional).