There comes a time in every serious home cook’s life when they need to consider which big-ticket items are right for them. Are you a Betty baker? Chances are you’ve got a whiteboard and drawn a line for the pros and cons of buying a pricey stand mixer, a smoker, or grill.
Perhaps you are one of this morning riser smoothie person…or a nut-butter person…or a person who doesn’t like solids and prefers a smooth soup, or the perfect homemade sauce (too good for store-bought)…then you’ve probably wondered about the Vitamix. I’m here to tell you to stop wondering about it and buy one already to make these delicious summer dessert recipe goodness.
Raw Vegan Mango & Passionfruit Cheesecake
Recipe by Chef Tom Walton
Ingredients
Crust
1½ cups almonds
¹⁄³ cup shredded coconut
12 fresh dates, pited
Pinch salt
1½ cup cashew nuts, soaked overnight in water
200g mango flesh, approx 1 mango
2 tbsp coconut oil
1 tbsp lime juice
3 tbsp maple syrup
2 tbsp fresh passionfruit pulp
250ml coconut cream
Extra sliced Mango & passionfruit to serve
Method
• For the base crust, combine the almonds snd coconut in the jug of the Vitamix and blend to a crumb texture then add the dates and salt and blend to form a paste.
• Line a 24cm Square in with baking paper and press the mixture into it to form an even base. Use your hands, the bottom of a glass, or another to press into flattening it out then place the base into the freezer while you make the fling.
• Place the cashews, mango, coconut oil, lime, maple, passionfruit, and coconut cream into the blender jug. Starting on speed 2 then increasing to speed 10, blend for approx. 2 minutes to form a smooth filling.
• Pour this filling into the lined tin, over the base, and gently tap on the bench to remove any air bubbles. Place back into the freezer for at least 4 hours or overnight to set.
• To cut, remove from the freezer into the fridge for 15 minutes then cut into the desired shape and size then place onto a serving plater and serve with extra mango and passionfruit spooned over.
Walnut Muttake
Recipe by Samira Damirova
Ingredients
Pastry
225g plain flour
75g butter, cubed and freezed for 30 minutes to 1 hour
125g sour cream
1 egg yolk
Pinch of salt
½ tsp baking powder
Filling
250g walnuts
100g sugar
1 egg white
1 tbsp honey
1 orange zest
1 tsp vanilla extract
½ tsp ground cardamom
Icing sugar for dusting
Method
• Place flour and cubed butter into a bowl of Vitamix in listed order and pulse on speed 5 a few times until mixture resembles crumbs (3-5 pulses within 3-4 second intervals).
• Move the mixture to a bench or a mixing bowl, make a well in the center and add sour cream and egg yolk. Mix gently until the dough comes together. Divide dough into 2 equal pieces, shape into discs, wrap in cling film and set aside to rest for at least 30 minutes.
• In the meantime make the walnut filling, prepare and line the cooking tray, and preheat the oven to 160°C Fan Forced.
• To make the walnut filling place all ingredients into the bowl of Vitamix and pulse on speed 5 until your mixture turns into a paste with some walnuts still remaining in small chunks for texture.
• Place one of the dough discs onto a lightly floured bench and roll to 5mm thick. Cut into 8 triangles like you would with pizza. Place 1 tsp of walnut mixture onto the wide end of each triangle, tuck the wide sides, and roll towards the endpoint.
• Place Mutakke cookies on a tray and bake for 20-25 minutes or until golden. Remove from oven, move to a cooling rack. Once cooled roll in icing sugar.
Clementine Sorbet
Ingredients
1½ cups (375ml) coconut water [or liquid of choice]
230g frozen pineapple chunks
450g frozen clementines, tangerine or mandarins, peeled, halved
Method
• Place all ingredients into the Vitamix container in the order listed and secure the lid.
• Start the blender at its lowest speed, then quickly increase to its highest speed, using the tamper to press ingredients toward the blades.
• In about 30-60 seconds, the sound of the motor will change and four mounds should form. Stop the machine. Do not over mix or melting will occur. Serve immediately.
• TIP: Tangerines and Mandarins are suitable alternatives. Simply buy when in season, peel, and freeze to use at any time.
Vegan Eggnog
Ingredients
440ml light coconut milk
65g raw cashews
¼ cup (60ml) cold water
45ml maple syrup [or date syrup]
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground cloves
Method
• Place all ingredients into the Vitamix container in the order listed and secure the lid.
• Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 30 seconds or until desired consistency is reached.
• Chill eggnog thoroughly to allow flavors to combine. Stir before serving to add a sprinkle of ground nutmeg on top immediately before serving.
• NOTE: Add 60ml of brandy, cognac, or bourbon for a spiked version. Any milk alternative can be substituted for coconut milk for another variation of this recipe.
Toasted Hazelnut and Pear Dressing
Ingredients
1½ Tbsp (30ml) sherry vinegar
½ cup (125ml) cold water
½ each (100g) ripe pear, cut into large chunks
½ small (8g) shallot, peeled
1 small garlic clove, peeled
3 each (20g) dates, pitted
½ tsp (3g) Dijon mustard
¼ small lemon, peeled
½ tsp Pumpkin Spice
1 tsp salt, optional
¼ cup (32g) toasted hazelnuts
Method
• Place all ingredients into the Vitamix container in the order listed and secure the blade base.
• Start the blender at its lowest speed, then quickly increase to its highest speed. Blend for 1 minute. Refrigerate until chilled before serving.
