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 ♥

Courgette & eggplant tian with beetroot hummus

Versiunea in limba romana: Tian de dovlecei si vinete, cu hummus de sfecla

Delicious and vegan? Absolutely. Besides, it looks so beautiful. Very easy to prepare, healthy, wonderful  ♥ The courgette & eggplant tian can be served simple, but I find it delightful with a beetroot hummus, so colorful and yummi. Enjoy!

PS: The beetroot hummus is also delicious as a dipping sauce for fresh vegetables as carrots, celery etc.

1 courgette + 1 eggplant + 5-6 onions (cut in rounds, 5 mm thickness)
6-7 fresh thyme
5-6 garlic cloves, thinly cut
3 - 4 tbsp olive oil + 2 tbsp water
Beetroot hummus:  1 big beetroot (baked) + 2 garlic cloves + 3-4 tbsp tahina (sesame paste) + 1 or 2 lime (juice) + olive oil  

Preheat the oven to 160 degrees Celsius. Place the eggplant, courgette and onion rounds in an oven tray, creating a beautiful pattern. From place to place, put the garlic between the vegetable rounds.

Sprinkle with thyme leaves, fleur de sel, freshly ground pepper. Pour olive oil, trying to cover as much of the vegetables, as possible. Better yet, you can brush the olive oil over the vegetables. Pour two tablespoons of water in the tray. Bake for aprox 1 hour. 

To preapare the beetroot, wash it, pat dry on absorbant paper and boil it for 1 hour in water, or bake it for about 1 hour, wrapped in aluminum foil, in the oven - 200 degrees Celsius. Let it cool a bit, peel it, cut it in little cubes. Mix the beetroot, tahina, garlic, lime juice and olive oil in a blender (until you get the desired consistency). Season with salt and fresh pepper.

Put the hummus in the plates, then parts of the tian over it. Delicious...