Wednesday, September 1, 2010

Roasted Beetroot Risotto with Strawberry Cashew Thingee

I made a roasted beetroot risotto for dinner from Vegan Italiano. It was really quite good! You gotta love beetroot though, good thing I do :)
For dessert I made a strawberry cashew thing...I was intending to make a raw cheesecake type thing but I didn't put a base on it so I hesitate to call it that :P

Strawberry Cashew Thingee
Makes 2


1/2 cup raw unsalted cashew nuts, soaked in warm water all day or overnight
About 5 large strawberries, washed trimmed and chopped up
3 tbsp coconut oil


Put it all in a blender and whiz whiz whiz until it's as smooth as it will go! This took a little while in my blender. Pour it into mini tart pans (I bought some little tart pans with removeable bottoms as a present for myself a little while ago to make this delicious looking dessert. Which I did and it was divine!) The ones with removeable bottoms are best as it may stick...It shouldn't though. I lined mine with baking paper but I don't think it was really necessary. Put the pans in the coldest part of your fridge and leave to set - mine didn't take long, but I didnt count...I made them a few hours before dinner.

I served it with a strawberry sauce - just chopped up some strawberries and cooked them down until they were mushy. :)

I used very very overripe strawberries - Nadine brought some home cheap from work. They were a little too ripe to eat plain so I decided this would do them justice. I am going to freeze the leftover strawberry sauce to use another time.

Cashew based desserts are so rich and filling, you feel like you are being quite unhhealthy while eating them :) They are quite fattening so eat in moderation...these will be putting me well on my way to a bit of weight gain haha. It's probabaly a good thing I can't afford nuts too often!

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