Street Vegan by Adam Sobel & Raw Raspberry Chocolate Tart

Hope you are all relaxing this weekend, or

 out there enjoying some Summertime fun!

 

 

 

Do you love doughnuts? Very random I know, but we will get to that In a bit, but first today, I am excited to share with you a fascinating cook book, "Street Vegan"! For an omnivore like myself, I have always been intrigued by the idea of someone not wanting to eat meat. And I've always been that mother who has told her children, "Don't knock it, until you try it"! (unless it's okra)

 

 

 

When my oldest daughter decided she wanted to be vegetarian, almost five years ago, my husband and I were concerned, that she wouldn't receive  the protein she needed for her body. On her 18th birthday she chose 'The Green Vegetarian', for her birthday dinner. My husband ordered the BBQ chicken sandwhich. He almost spit out his sandwhich when told him it wasn't chicken. My favorite meal with her was at 'Pita Jungle', when she took me out to lunch with her first pay check. As I was taking my nutrition classes, I began to understand more about protein intake, and how much we really do need. Then it wasn't so much the amount of protein that she would be getting, but the vitamins and minerals. Again, she showed me, that she was able to eat healthy if not healthier as a vegan.

 

Another interesting concept of Vegetarianism, is the idea of only consuming food in 'Raw' form. The first time I read about eating only a raw diet was from this women, Karyn Calabrese, and her story of why a plant based diet is more beneficial for our health. The first time I saw a slice of her "Raw" cheesecake, I was seriously intrigued. Don't get me wrong, I love me some real cream cheese, cheesecake, but what made her cheesecake so different that I wanted to try it?

 

This is why I got excited to review 'Street Vegan', raw pie recipes, including a 'raw pumpkin' one for the Holidays to try! What I loved about reading the book, were not only looking at the incredibly delicious photos, but this quote from Adam Sobel,  

"I don't make food that pretends to be something it isn't-just food that's overwhelmingly made with love and with intentions to make the world a more blissful, peaceful place"

Adam Sobel, had a dream to start a Vegan Food Truck, "The Cinnamon Snail", and turned it into a successful business, with people waiting not only in lines, but in the zero degree, bitter winter cold, to get their hands and mouths on his food.

 

 (affiliate link)

Street Vegan

Author: Adam Sobel

 Paperback: 272 pages
Product Dimensions: 7.5 x 1 x 9 inches

It is the
#1 cookbook for 'Raw' cooking
#5 cookbook for baking (you'll see why)
#13 cookbook for Vegan

 

 

3 Things I liked about this book:

 

• The cookbook is divided into 10 sections, and there is one section completely devoted to 'Doughnuts'. When I saw that I jumped right too it, and there are recipes not just for ' BingCherry Fritters', but Cinnamon Apple and Blueberry-Pine Nut ones. This is the one I really can't wait to try, "Mexican Hot Chocolate Glazed Twists". If you wanted to try your hand at making doughnuts, he explains thoroughly the process of making doughnuts from the beginning, taking flour and leavening ingredients to twisting and frying techniques.
• My second favorite section is the soup section. I am always looking for something out of the ordinary to try, so when my daughter had strep throat and my husband had a dental emergency I made Ginger Laphing vs. Chicken Noodle soup. Other recipes include, Red Wine Minestrone, Cheesey Broccoli Beer Soup, and Maple Butternut Squash Soup. I really like how he denotes recipes as Gluten Free
• A word on the Sandwhich section, the photos are truly mouthwatering, and even my husband who has no idea what Seitan is, really wanted to try the 'Thai Barbecue Seitan Ribs'. In the introduction, Adam lists items in his Vegan pantry. With his recipes, there are in my opinion some exotic ingredients, like Umeboshi Plum Vinegar I still haven't found, along with other ingredients, where I can see his point of view, they are the best and bring out the best flavor, but not all of us have these in our pantries. That is what I like, is being exposed to new flavors, new ingredients, to tempt my tastebuds. 

To read more review about Street Vegan at Amazon via the picture link below.

 

 

Raw Raspberry Chocolate Tart (tweaked a little from Adam Sobel)

 

 

If I hadn't already known that this wasn't a real cheesecake, I would have had absolutely no idea in the world it was a faux one! One bite, and I thought I was enjoying the most decadent chocolate cheesecake, that reminded me, that I was eating a Godiva Dark Chocolate with raspberry bar, that's how amazingly delicious this Raw Raspberry Chocolate tart is. Not forgetting the flavors, the raspberry-orange sauce, really enhances the chocolate with the hint of sea salt, bringing out the dark chocolate flavor even more.

It was also good for me, because I wasn't conscious stricken for eating this guilty pleasure.   

My children ate it, and the only negative comment I got was from my son, who apparently doesn't care for dark chocolate. Weird, I know, but I still love him. All kidding aside. A celebratory slice of raw raspberry chocolate Tart, is in order.

 

 

For the raspberry sauce:

 

12 oz. of raspberries

the zest and juice of one medium lemon

2 Tbls. pure agave nectar/ pure maple syrup ( I bought it at Trader Joe's)

1/4 tsp. sea salt

 

for the chocolate-almond crust:

1 3/4 cups raw almonds

1/4 cacao powder

1/4 tsp. sea salt

1 tsp. pure vanilla extract

3 Tbls. pure agave nectar/ maple syrup

1 Tbls. melted coconut oil

 

for the raspberry- chocolate filling

2 2/3 cup raw cashew pieces, soaked in water for 30 minutes

2/3 cup agave nectar/ maple syrup

1 1/4 cups melted coconut oil

1 cup cacao powder

 2/3 cup fresh raspberries

1 tsp. pure vanilla extract

1/4 tsp. sea salt

 

Mini chocolate chips for garnish (he used cacao nibs)

 

1. The raspberry sauce: Puree together the raspberries, orange zest and juice, salt, and agave nectar in a blender. I prefer a smooth sauce, so I would strain it, to remove the raspberry seeds. Store in an airtight container in the refrigerator up to 4 days.

 

2. The chocolate-almond crust- I had some raw almond meal on hand that I made for these

Cookie Dough bites. Lightly grease a 9-in spring form pan with coconut oil. In a food processer, process the almonds, cacao powder, and salt until the almonds look like almond meal. Add the vanilla, agave nectar and coconut oil, and continue to process for 45 seconds until the dough for the crush looks crumbly. Press the crust into the bottom and up the sides half an inch. Chill the crust, for half an hour to an hour before pouring in filling.

 

3. Make the raspberry-chocolate filling: Drain the cashews and place in the blender, with the agave nectar, coconut oil, cacao powder, raspberries, salt and vanilla. He added 1 cup of water, I did not. Puree until smooth. Scrape down the sides of the blender, and pour into chilled crust.

Refrigerate over night until firm to the touch. Store the pie, covered in the refrigerator for up to 6 days.

4. To serve, plate each slice with 2 Tablespoons of  raspberry sauce, fresh raspberries and mini chocolate chips.

 

Have a beautiful weekend!

Until next time!

xo, Christine

 

 

This post contains affiliate links. Purchasing through them help support this website.

Disclaimer: I received this book from Blogging for Books in exchange for this honest review.

 

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