Hello friends! Week 1 officially comes to a close today, and I have two more recipes to review, so I will go ahead and dive right in!
The first recipe is the Roasted Beet and Cherry Kale Salad (Recipe from cookbook). This recipe is great in that it has a fruity vinaigrette, made with cherries! I found this recipe for some reason however was my least exciting to make, I’m not sure if it was the fact it was a salad, or that I thought it would take too much time I just wasn’t as into it. I kind of regret holding it off though, it was a great meal!
Ingredients, Preparation and Cost – there is 10 ingredients to this recipe which is great, and all the ingredients are easy to find. The preparation is pretty straight forward, however I don’t like that it doesn’t add in the time or preparation duties for the baked beet. I almost would have just shredded the beets and had it raw, I couldn’t be bothered to bake it! I would say the cost was fairly moderate, the most expensive thing being the almonds and the cherries, but as she suggested, you can substitute for other fruit. Like I said in my previous post though, I am falling hard for cherries lately!
Time – Time was pretty accurate, however, again it didn’t factor in the beets! I think this was a bit of a flaw with the recipe…
Appearance, Taste & Texture, Satiety Level – lovely appearance, great overall rich and zingy taste with the perfect texture with the crunchy crisp kale. I had baby kale in my salad but I would be tempted to see if the dressing broke down the starchiness in a more hearty kale. Anyone else tried this?
Longevity – With all ingredients separated I think this salad could last a few days, however I think it is best as a fresh meal.
Overall, this recipe was rated a 32 out of 40!
Last recipe of the week is the White Chocolate Lemon Cheesecake. I am a sucker for cheesecakes, and this one was vegan, so I was very intrigued. I’m not sure whether it was the lemon factor or the fact that it was so darn easy to make that really took this recipe over the top… I also have to say, man they make this recipe look sexy. I mean the photos alone, just paints the perfect picture!
Ingredients, Preparation and Cost – There are ten ingredients total in this recipe, and pretty easy to find except for the cocoa butter, it is so expensive and hard to find here! So I opted for more cashews and it worked out fine. The preparation was a bit higher than some of the other recipes, but was very much worth it. I only had filling for 12 muffin tins however (but had a little extra crust).
Time – Time was accurate, however I think it took a bit longer for mine to freeze, the filling in mine seemed to be pretty liquid so I needed extra time for it to harden
Appearance, Taste & Texture, Satiety Level – Man oh man, they look like the real deal, the taste, texture and everything about them was magnificent. 5+! Probably the best vegan cheesecake I’ve ever had. I really liked how lemon it was, so be warned if you are not a big fan of lemon desserts, you may want to tone it down. I didn’t taste white
chocolate though however. Great satiety level on this one too 🙂
Longevity – These puppies are in my freezer as we speak. When I take them out, they last about 15 minutes or so until you really have to eat them, otherwise way too soft. Best when fresh!
This recipe scored a 34 out of 40
So that’s it for the week! Check out my week 2 meal plan, and stay tuned for some more great reviews!!
xoxo Hannah