Tart with lemon, poppy seeds & blueberries - a delicious raw vegan dessert

Versiunea in limba romana: Tarta raw cu lamaie, mac & afine

Yesterday night, just before going to sleep, the idea to make this tart started to "hunt" me. To sleepy to go downstairs to get my "idea moleskin", I send myself an SMS. Wouldn't wanna forget it, right?  In the morning, I woke up full of energy and ready to work wonders. The lemon & poppy seeds tart, that is.  Really easy to make, no baking, vegan. Raw vegan. Happy Vegan Wednesday! 

When my little boy came home, I invited him to try this dessert. He loves lemon/lime and poppy seeds cakes as much as I do, but we never tried the raw version before. I had a feeling this has to work. He ate rapidly, silently. Not a word. Is it good? Does he like it? Not a word. He looked to be really focused. "Mom, do you have other tarts like this one?" "Yes, honey. I have 3 more mini tart and a bigger one." "Good! The bigger one is mine!" Obviously, he loved it. How could he not love it? The tart crust is crisp and has a light nutty flavor. The lemon cream is light, lemony, very refreshing. The mini tarts are so beautiful,  decorated with  little blueberries and some lemon zest. Oh, and the lemon perfume...

I loved playing with raw food, again. A deliciously refreshing dessert, perfect for the hot weather in Bucharest these days. 35 degrees Celsius again... 

Happy Vegan Wednesday!

Tart crust

250 g raw almonds
50 g poppy seeds
4-5 tbsp agave syrup
Ground the almonds, but not too fine. Mix it well with the poppy seeds and agave syrup. Put the mixture in the tart pan (I had 4 mini tart & 1 medium sized), press it into the pan and refrigerate until using.

Lemon cream

200 g cashews
the zest of one lemon
1/2 - 1 tsp lecithin powder
5-6 tbsp fresh lemon juice
Fresh blueberries
Put cashews in cold water for 2-3 hours. Drain chashews, then blitz it in the blender, with the lemon juice, lemon zest and lecithine. I did not use more agave, as I wanted this dessert to be refreshing and lemony, not too sweet.

Fill the tart crust with the lemon cream, decorate with blueberries and lemon zest and refrigerate for minimum 1 hour. Serve cold.

Delicious. Enjoy! Happy Vegan Wednesday ♥

Moroccan Watermelon Salad

Versiunea in limba romana: Salata marocana de pepene verde 

Summer is far from being over in Bucharest. 3 days of  very hot weather are expected, again. At least 35 degrees Celsius. 3 days without my oven? Not a problem! Or is it? Although I have so many fresh fruits and vegetables to choose from right now, and the perfect food is a tabuleh salad, I'm still constantly thinking of baking something :) At least some brownies...

The best dessert I could prepare for these hot days was this delicious marocan salad. I've first tried it in in Marrakech, almost 3 years ago and it stole my heart. So easy to prepare yet so special and refreshing. I'll allways remember the great time we had in Morocco and the delicious almonds milk, spices, chicken tajine with pickled lemon and green olives, the incredible Moroccan pastries. I just love the "corne de gazelle", the most delicate almond pastry I have ever tried. I'll have to try baking some of this soon. Untill then, chill with a refreshing, mint flavored watermelon salad. Enjoy! 

1/2 watermelon, cut in  little cubes, seeds removed
4 tablespoons fleur d'oranger water + 2 teaspoons of confectioners sugar
fresh mint leafs

Mix sugar and  fleur d'oranger water until sugar dissolves well.  Pour the syrup over the watermelon and mix carefully. Refrigerate for minimum 1 hour. Serve chilled, with fresh mint leafs.

I hope you'll enjoy it!  ♥