When the world gives you copious amounts of cashews, you make raw key lime cheesecake, obviously. With some Maple Cashew Butter on the side.
I am happy to report that the Supper Club – BBQ Edition was a huge success! We had beautiful weather and therefore spent most of our time outside. The food was delicious, there was a plethora of delicious desserts (more on that later!), and we were graced with the best grilling master who helped get our food on the table! My sister and I really couldn’t have asked for more.
I began Saturday morning with a mixed bowl of cereal. I didn’t get a chance to prepare any overnight oats, and I wasn’t really in the mood to cook any in the morning.
This cereal bowl contained 1 cup of cinnamon Puffins, Fibre 1 cereal, Harvest Fruit Muslix, Vanilla Almond Special K, 1 tbsp flaxseed meal, chopped strawberries, and crunchy peanut butter with about 1/2 c of soy milk.
Not bad, not bad at all!
Then I prepared some Kona coffee for my sister and me using my parent’s coffee percolator. I love this thing! I really need to get one of these (or a French press!) for myself. For now, I’ll just have to make do with enjoying it while I’m at my parent’s house…
When my sister *finally* woke up 2 hours later, I toasted up some bread and spread some of my 3-minute blueberry jam on some Stonemill Bakehouse Omega-3 Golden Flax Bread. She definitely thought it was different from regular jam, but I still think it’s a good substitute from sugar-laden jam. 🙂
After taking a quick trip to the grocery store for some last minute supplies, we came back and decided to have a light lunch in anticipation for the bbq later that evening. She sliced a ripe, juicy pear while I chopped up some mini sweet peppers that I picked up at Loblaws the night before (have I mentioned how much I love Loblaws?).
Just check out this salad! My sister really went all out with the presentation of this salad, don’t you think? I also chopped up some dried figs and added some tart, dry cherries while my sister whipped up a maple dijon dressing.
In the meantime, I insisted on taking a little extra time to break into some goat cheese mozzarella that I picked up from Loblaws as well and toasted up a sandwich thin with some pears on one side, and cheese on the other.
Oh yes, lunch was divine!
After lunch, I got to work – we had a lot of food to prepare!
First I got to work on my Raw Key Lime Cheesecake (GF & Almost Vegan!). Recipe is at the bottom of the post.
First, the cashew, pecan, and date crust…
Then, lots of lime juice and zest.
And then the creamy, maple and honey cheesecake filling.
With a maple glaze.
Then my sister and I prepared some super simple Back to Basics Sliders (recipe at the bottom of the post), and I threw together some Portobello Burgers using this recipe.
After that, I sliced some tomatoes and sweet red onions for the burgers.
My sister washed and prepped some asparagus for the grill.
And I tossed together some zucchini with olive oil, salt and pepper.
And then the guests started to arrive!
Someone was kind enough to bring fresh corn which I rolled up with some tin foil before we added them to the bbq.
Another guest brought pre-cut vegetables and brought two delicious dips. My sister also put out some party mix (my weakness at parties!). Lots of great conversation was had while we snacked and the chef of the evening got intimate with our bbq.
Of course, a glass of Summer’s Coming Sangria was the perfect companion to my pre-dinner snackage.
And then it was time to feast. Outside, we all enjoyed a gigantic leafy green salad with some Mediterranean salad dressing.
I just had to try a little bit of everything!
Back to Basics Sliders with melted brie.
The damage – yes that’s dijon mustard on my asparagus and I’m not ashamed to admit it.
Oh my goodness, this was fantastic!
After dinner, I got busy again in the kitchen preparing our “dessert buffet” table. We were swimming with berries yesterday, so I put together a gorgeous fruit platter for everyone to pick at.
Then I carefully removed my Raw Key Lime Cheesecake from my springform pan and onto the serving platter.
Another guest slaved in the kitchen preparing a masterpiece of a dessert. I can’t remember what it was called, but it was a cornbread type cake, with a delicious sauce that he made on our stove using a double boiler with egg yolks, castor sugar, and Disaronno. It was very impressive!
Another guest brought homemade strawberry shortcakes. Don’t these look fabulous?! Trust me, they were.
All together now…
Plus some store-bought goodies on the side. These portuguese tarts are one of my all-time favorite desserts. Unfortunately, I was way too stuffed to enjoy mine, so I saved it and will be enjoying it another day. I can’t wait!
I also had a small sampling of the store-bought trifle and chocolate tarts that another guest brought. Everything was incredibly delicious!
My plate. I ate it all except the chocolate tart (only managed to eat half!) and the portuguese tart that is currently chilling out in my freezer for the time being.
For my first attempt at a raw dessert, I was seriously impressed. Next time, I would consider using a smaller springform pan so that both the crust and the filling could be thicker.
Raw Key Lime Cheesecake (GF & Almost Vegan)
- 1 c mix of pecans and cashews
- 1/2 c +2 pitted dates
- 3 c cashews soaked for several hours (or overnight)
- 6 tbsp lime juice (or juice of 4 small limes)
- 2 tsp lime zest
- 5 tbsp maple syrup
- 1 tbsp raw honey (veganize with agave or just maple syrup)
- 2 tsp vanilla extract
- 2 tsp vegetable oil (or use coconut oil)
- Line the bottom of the an 8 or 9 inch springform pan with parchment paper (I always forget to do this, and I always regret it!).
- Using a food processor, mix together the pecans, cashews, and dates until crumbly. Flatten to bottom of the springform pan and leave in the freezer to set.
- Add the lime juice, 4 tbsp of maple syrup (reserve the other tbsp for later), honey, vegetable oil, and zest together until blended into a creamy texture. Smooth over top of the crust.
- With a fork, poke holes all over the filling, and pour the remaining tbsp of maple syrup over the top and let it absorb.
- Freeze if saving it for much later, otherwise refrigerate for several hours before serving.
Back to Basics Sliders
- 1 package extra lean ground beef
- 1 package extra lean ground pork
- 1 small onion, grated (you don’t have to do this, but it will help make the patty more juicy)
- 2 tbsp flaxseed meal
- 1 egg
- salt & pepper, to taste
- Mix all ingredients together (don’t overwork it!).
- Form small 1/4 c size patties.
- Grill to your heart’s content and enjoy!