CHIP Banquet 2019 Recipes

The Pomegranate Cocktail is in the goblets!

Pomegranate Cocktail with Cashew Cream

Creamy Mushrooms with Gardein Meatless Meatballs

Seasoned Rice

Carrots with Snap Peas

Cauliflower Tomato and Olive Salad

Garlic Bread

Lemon Chocolate Cheesecake with Strawberry Sauce

Pineapple, Lemon and Lime Infused Water

Pomegranate Cocktail with Cashew Cream

4 cups cranberry cocktail

2 tablespoon cornstarch

1 teaspoons pomegranate arils

Dissolve the cornstarch in the cranberry cocktail.  Bring to a simmer and cook until clear.  Cool.  Pour into serving container (goblet).  Top with 1 tablespoon of cashew sour cream and sprinkle with pomegranate arils.

Vegan Cashew Sour Cream

1 cup raw cashews

2 teaspoons lemon juice

1 teaspoon apple cider vinegar

½ teaspoon salt

½ – 1 cup water

Soak cashews in water for 8 hours -or- soak in 1 cup hot water for 30 minutes.  Drain.

Blend all ingredients together using ½ cup water to begin.  Add more water to get desired consistency.

Creamy  Mushrooms with Gardein Meatless Meatballs

Serves 8-10

1 – 225 g package Gardein Meatless Meatballs (available in most grocery store freezers)

1 large onion, medium dice

2 ½ cups fresh mushrooms, sliced

2 tablespoons beef-style seasoning (Nutramax available at Choices, Nature’s Fare)

1 teaspoon dried basil

1 tablespoon Annie’s Naturals Worcestershire Sauce (vegan)

1 tablespoon Better Than Bouillon Mushroom Base (available at Choices, Nature’s Fare)

1 tablespoon Bragg’s All-Purpose Liquid Soy Seasoning

1 tablespoon kitchen bouquet

1 tablespoon lemon juice

4 cups water

5 tablespoons cornstarch

3 tablespoons cold water

Salt to taste

½ cup Tofutti Better Than Cream Cheese

½ cup Tofutti Better Than Sour Cream

1.  Thaw Gardein Meatless Meatballs. 

2.  Spray a large skillet with non-stick cooking spray (or 1 teaspoon oil) and sauté diced onions and mushrooms. 

3.  In a medium size bowl mix together: beef-style seasoning, basil, Worcestershire Sauce, Mushroom Base, Bragg’s, kitchen bouquet, lemon juice and water.  Add to sauté onions, mushrooms and meatballs.  Bring to a boil.

4.  In a small bowl, whisk together the cornstarch and cold water to make a slurry.  Add to the boiling mushroom mixture.  Simmer until thick and bubbly. 

5.  Just before serving, stir in the Tofutti Better than Cream Cheese and Sour Cream. 

Serving suggestions:  Over brown rice, noodles, baked potatoes

Cauliflower, Tomato and Olive Salad

2 cups cauliflower flowerets

2 cups grape or cherry tomatoes

1 can black olives

5 cups torn lettuce greens

Mix all prepared ingredients together.  Toss with favorite creamy or vinaigrette dressing.

Yield:  10 cups

This is a very delicious desert!

Lemon Chocolate Cheesecake

The following was used for the Lemon Chocolate Cheesecake:  Crust from the Raw Lemon Cheesecake, followed by a layer of Raw German Chocolate Cheesecake topped with a layer of Raw Lemon Cheesecake.

Raw Lemon Cheesecake

From Plant to Plate, page 246


1 cup almond slivers

1 cup unsweetened coconut flakes

1 tablespoon fresh lemon juice

1 tablespoon agave nectar


3 cups raw cashews

1 ½ cups unsweetened almond milk

1 cup lemon juice, fresh

1 cup coconut oil, melted*

½ cup agave nectar

1 teaspoon pure vanilla extract

¼ teaspoon salt

1 tablespoon soy lecithin (optional)

1 teaspoon lemon zest (optional)

Make the Crust:  Blend the almonds, coconut, and salt in a food processor until a flour-like consistency is achieved.  Then, add the agave nectar and lemon juice and process until the mixture sticks together.  Press the mixture into a 9-inch springform pan.

Make the Filling:  Blend all ingredients except the lecithin and coconut oil in a high-speed blender, until completely creamy.  Add the lecithin and melted coconut oil, and blend on high until well mixed.  Pour the filling over the crust and let it firm up in the fridge overnight.

*  The coconut oil is what firms up the cheesecake.  By freezing the cheesecake, you reduce the oil to ½ cup.

Raw German Chocolate Cheesecake

From Plant to Plate  page 244


1 ¾ cups raw almonds

¼ cup raw cacao powder

¾ cup Medjool dates, pitted

1 teaspoon pure vanilla extract

1/8 teaspoon salt

2 tablespoons agave nectar


3 cups raw cashews

1 ½ cups almond or soy milk

1 cup agave nectar

5 tablespoons raw cacao powder

2 teaspoons pure vanilla extract

¼ teaspoon salt

3 tablespoons soy lecithin

1 ¼ cups coconut butter or oil, melted*

Make the Crust:  Add all crust ingredients to a food processor.  Process until the crust begins to rise on the sides of the processor’s bowl. Stop the machine and use a spatula to mix the crust.  Repeat a few times until the mixture is smooth and consistent.  The final result should be a mixture that hold together with gentle pressure.

Wet your hands so the crust doesn’t stick, then use your knuckles to lightly and evenly press the mixture into the bottom portion only of a 9-inch cheesecake pan.  Set aside.

Make the filling:  Blend all filling ingredients except the soy lecithin and coconut oil, until the mixture is completely creamy.  Then, add the lecithin and melted coconut oil.  Blend on high until well mixed.

Pour the filling over the crust and tap the cheesecake pan on the counter several times to remove air bubbles in the filling.  Refrigerate overnight or in the freezer for 2 hours.  To store, cover and place in the fridge.  The cheesecake keeps well for at least 4 days.

*  The coconut oil is what firms up the cheesecake.  By freezing the cheesecake, you reduce the oil in half.

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