Tuesday, November 21, 2017

Thanksgiving Inspiration - Raw Vegan Plum Cake

If you are still looking for a last minute dessert recipe inspiration for your Thanksgiving dinner, this simple, but delicious plum cake might be exactly what you are looking for. 

This recipe is quite versatile, so if you do not have plums, you can use fresh figs or blue grapes. Banana slices will do as well. Just add generous amount of spices for the unique, festive taste. I did not use any spring form or pie dish. I made the cake on a large serving platter.

~ Raw Vegan Plum Cake Recipe ~


for the crust
  • 1 cup almonds, soaked in water overnight
  • 1 cup soft Medjool dates 
  • 1/2 cup raw cacao
  • 1 Tbsp turmeric powder
  • 1/2 Tbsp ground cloves
  • 1/2 tsp pink Himalaya salt
  • 1/2 tsp cinnamon
  • 1/2 tsp crushed fennel seeds
  • pinch ground nutmeg

for the creamy layer
  • 2 cups cashew nuts, soaked in water overnight
  • 1/2 cup coconut cream 
  • 1/3 cup melted virgin coconut oil
  • 4-5 soft Medjool dates
  • 1/4 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp pink Himalaya salt

for the fruit layer 
  • 8-10 plums, sliced into wedges
  • 2 Tbsp fresh lemon juice
  • 1/2 tsp organic vanilla extract
  • 1/2 tsp cinnamon

  • In a food processor pulse blend dates and almonds into a thick mass. Make sure all dates are seedless or you might be using your food processor for the last time. Add spices and blend again. Adjust the taste to your personal liking.
  • Spread the crust "dough" on a platter or in a spring form. The crust should be about 1/3 to 1/2 thick. Put the crust into a freezer and chill to settle.
  • Meanwhile, process all the creamy layer ingredients into a smooth, silky mass. I used only a few dates to sweeten it. You may add more. Once you are happy with the consistency and the taste, remove the chilled crust from the freezer. Spread the creamy layer evenly on top of it. Place the dish back in the freezer for the creamy layer to settle. 
  • In a bowl whisk lemon juice, vanilla extract and cinnamon into a marinade. Throw in the plum wedges and mix well. Allow to marinade for about 15 minutes. 
  • Remove the chilled cake from the freezer. Arrange the plums on top of the cake in a decorative, circular pattern. Place the cake in the freezer for at least one hour to settle completely. You can freeze it for much longer, but remember to remove it from freezer at least 30 minutes before serving. The plums will have a slightly frosty, late November look. 
  • Using a very sharp knife cut the cake into wedges and serve right away. Enjoy in good company!

Tip: This dessert can be eaten chilled or frozen. Plums will freeze for sure in the freezer. To avoid this you can freeze the cake long enough for the layers to settle. Add plums about 30 minutes before serving and place the cake again in the freezer. Remove the cake before the plums turn frosty. 

~ Wishing everyone of you a spectacular Thanksgiving Feast ~

With grateful heart, passionately raw - Dominique

Dominique Allmon©2017

Sunday, November 12, 2017

Thanksgiving Inspiration - Raw Vegan Sweet Potato Pasta With Cranberry Pesto

I cannot believe it is November already. Eleven days only till Thanksgiving. It's time to start the preparations for the big fest. If you are entertaining, things are a bit easier. 

If you are invited to a tradition turkey and gravy dinner, you might have to bring your own food with you. A large platter of fresh fruits and veggies and a vegan dip, might be a nice addition to your host's menu. Make sure that you inform them of your dietary preferences to avoid unnecessary confusion at the table.

For my Thanksgiving dishes I mostly use locally grown, organic, seasonal  ingredients. I also add typical fall and winter spices, raw honey, and a lot of citrus to my daily raw food dishes. All this to enhance my immune system. I start early to make sure that when the big flu wave comes, I do not need to worry about infection. Prevention is better than cure, no doubt.

 ~ Raw Vegan Sweet Potato Pasta With Cranberry Pesto ~


for the pasta
  • 1 medium large sweet potato per person
  • juice of 1/2 - 1 orange, depending on the amount of sweet potatoes used
  • 1/2 tsp pink Himalaya salt
  • 1 Tbsp virgin olive oil

for the pesto
  • 1 cup fresh cranberries
  • 1 cup dried cranberries
  • 2-3 large garlic cloves
  • 1/2 cup fresh basil leaves, packed
  • juice of 1 medium large orange
  • 1/3 cup virgin olive oil
  • 1 tsp freshly ground black pepper
  • 1/2 tsp pink Himalaya salt
  • a few fresh basil leaves for garnish

  • Wash and peel sweet potatoes. Make "noodles" using spiralizer or julienne vegetable peeler.
  • In a large bowl gently mix the sweet potato pasta with orange juice, olive oil, and salt. Set aside to tenderize. 
  • Toss dried cranberries into a bowl of a food processor and pulse blend till most berries are crushed. Toss all the remaining ingredients and pulse blend until you get a creamy-crunchy consistency of a pesto sauce. Adjust the taste to your personal liking. Dried cranberries come mostly sweetened with apple juice and are sweet enough to balance the tartness of fresh cranberries. If you do not like the tartness, add a little raw honey, or maple syrup if you want to keep the recipe vegan. 
  • Portion out the slightly softened sweet potato pasta into individual bowls. Add a generous scoop of cranberry pest and garnish with fresh basil leaves. Enjoy in good company!

Tip: The leftover pesto can be stored in refrigerator for up to one week, in a meticulously clean, air tight jar.

I hope that this recipe inspires you to your own amazing creations. Enjoy whatever you are up to!

In radiant health - passionately raw - Dominique

Dominique Allmon©2017


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