kearsarge LocAL PLant based CHEF

Chef Sydney Smith from Nourish Mindful Events shared some of her recipes with us to try out this holiday season.

Enjoy & let us know how your recipe came out! You can find out more about Chef Sydney at : Nourish Mindful Events .

Blood orange & clover spritz

1 tsp of lime juice 

1 clove 

1 cup of ginger beer (our favorite brand is Maine Root)

1 cup of ice 

  1. In a cocktail shaker, add blood orange juice, clove & lime juice

  2. Fill a 16oz. glass with ice. Add shaken mixture to the ice, top with ginger beer

  3. Add a clove for garnish & enjoy!

Dessert

Pumpkin Cheezecake

Crust:

2 cups of raw cashews

8 medjool dates

Pinch of salt

1 cup of shredded coconut 

Coat a springform pan with a little oil to ensure the crust doesn’t stick. Add cashews to a food processor and blend until cashews are a grainy texture. Then add the rest of the ingredients until well combined. Place in pan and evenly press the crust through out the bottom of the pan. 

Filling:

4 cups of raw cashews, soaked and drained

1 can 13.5 fl oz. can of coconut milk

1 cup of agave

1/2 cup of vegan butter

1 1/2 cups of pumpkin purée 

2 tbsp pumpkin pie spice 

Juice of 1/2 lemon 

Blend all ingredients until smooth and pour on top of crust. Sprinkle some pie spice on top, cover and freeze overnight. Before serving, defrost on counter for 30 minutes. 

Dessert

Vegan chocolate cream pie

Crust:

8 medjool dates

1 1/2 cup hazelnuts 

1 cup of shredded coconut 

1 teaspoon of salt 

  1. Roast hazelnuts on a baking sheet at 350 for about 5 minutes. Set aside

  2. In a food processor, add hazelnuts and blend until they are small granules

  3. Add shredded coconut and blend

  4. Add dates one at a time until you get a consistency that binds together

  5. Press the crust on the base of a spring form pan, set aside

Filling: 

1 cup of vegan chocolate chips 

1/3 cup of maple syrup 

1 1/2 cups of raw cashews, soaked and drained

1 tsp vanilla extract 

1/2 cup of canned coconut milk 

2 tbsp cacao powder 

Dash of salt 

  1. In a double boiler, melt down chocolate chips until fully melted

  2. In a high speed blender, add all other ingredients. Add chocolate once melted and blend until smooth.

  3. Pour into crust and freeze for at least 3 hours/overnight