I’m going to be totally honest – when I want to indulge, nine times out of ten I am going to go for something that is salty rather than something sweet. I think one of the reasons behind this is when it comes to sweets, most of the time I find them to be too sweet for my liking. When I do have a dessert, I go for something like crème brulee or cheesecake, which also happens to be the husband’s absolute favorite. He eats his cheesecake plain, but I love to have mine with sweet and tangy fresh berries. While this recipe is not vegan, this crust is inspired by a dessert I had on my birthday at this adorable vegan bakery in Montreal. I love that the sweetness in this recipe is coming from dates, that the dairy is organic and how the crust looks like a traditional graham cracker crust but the texture and taste are their own. I am still trying to figure out a better for you crème brulee recipe (which may be impossible?!) but until then, I will keep whipping up some of this cheesecake and savoring every bite!

Better For You No Bake Gluten Free Cheesecake

Makes 8 Servings
Prep Time: 20 Minutes
Refrigerator Time: 2-3 hours

Ingredients:
For the Crust:
½ Cup Walnut Halves
½ Cup Pecan Halves
½ Cup Raw Almonds
1/8 Tsp Salt
6 Medjool Dates, Pits Removed

For the Filling:
1 Brick Organic Neufchatel Cheese (Or Cream Cheese)
½ Cup Organic Fat Free Greek Yogurt
¾ Cup Cold Organic Heavy Cream
1 Tbsp Real Maple Syrup
6 Medjool Dates, Pits Removed
¼ Cup Boiling Water
1 Tsp Vanilla Extract
2 Tsp Lemon Juice

Instructions:

1. Remove the cream cheese from the refrigerator and place a metal bowl and the metal beaters from a hand mixer into the refrigerator to chill.

2. Add the walnuts, pecans, almonds and salt to a food processor. Chop up the dates and distribute them evenly on top of the nuts.

3. Pulse the nuts in five second increments until the mixture looks like small crumbles. I did this about 5 times.

4. Dump the mixture into a pie plate and press the mixture evenly onto the pie plate with clean hands or the back of a metal spoon. Place the crust into the refrigerator.

5. Chop the remaining 6 dates and cover with ¼ cup of boiling water lemon juice and vanilla extract. Press the dates down down and stir them with a fork and let sit for a minute or two.

6. Clean and dry the food processor from making the crust. Add the Organic Neufchatel Cheese and Greek Yogurt to the food processor and blend until combined.

7. Give the date mixture a stir. The dates should be mostly broken down at this point. Add to the food processor and pulse until everything is mixed well. Scrape the sides down and pulse again.

8. Remove the heavy cream, metal bowl and beaters from the refrigerator. Add the cream to the bowl and beat the cream using a hand blender for about three minutes. Add the maple syrup and continue to beat the whipped cream until it becomes stiff and is no longer runny.

9. Spoon the cream cheese mixture from the food processor into the cream cheese and blend with the hand mixer until combined.

10. Retrieve your crust from the refrigerator and spoon the filling in. Smooth the top with the back of a spoon or a frosting knife.

11. Refrigerate for at least two to three hours. Store leftovers covered in the refrigerator.

Notes:
Top the cheesecake with fresh berries, dark chocolate shavings, lemon zest or whipped cream.

Since today is the first day of the Lunar New Year (Year of the Pig!) I thought it would be the perfect time to share three of my favorite Chinese leafy green vegetables – Shanghai bok choy, yu choy and pea tips. Some of the more common vegetables found in Asian or Chinese cuisine such as bok choy can often be found at regular supermarkets, but it is my experience that the best variety and freshest options are found at Asian supermarkets.

All of these vegetables listed below are excellent sources of vitamins A and C and are nutritious, tasty and low calorie additions to any meal. If you are sick of eating the same veggies over and over, I would strongly encourage you to try one of the below options!

Shanghai Bok Choy

I have seen this labeled as baby bok choy (which is actually entirely different) as well as baby Shanghai bok choy but this vegetable is actually Shanghai bok choy and since it’s my family’s favorite, growing up it was just referred to as bok choy. This mild vegetable is enjoyed by many and is great as a side dish for most meals. The flavor is mild with a hint of sweetness. There is no bitterness to this vegetable. I like to rinse the Bok Choy well and cut it into roughly one inch pieces and cook in in a pan sprayed with oil for a tablespoon or two of water and a sprinkle of salt until the thicker bottom pieces are translucent in color and have softened. I also love grilling bok choy. I start by cutting these in half lengthwise, spraying them with oil, seasoning them (I usually just use a sprinkle of salt and pepper on them) and grilling them cut side down 5-10 minutes or until the bottoms are opaque and softened. Bok Choy also works well in broth soups, just add it at the end.

Yu Choy/Choy Sum

This vegetable is super easy to cook and serve in its own but it’s hearty enough that you could cook it with other vegetables in a stir fry. Another popular vegetable that looks similar and tastes similar to yu choy despite it being a bit more bitter is gai lan or Chinese broccoli.  Yu choy makes a great dish to serve along side of a Chinese meal or with a protein and roasted potatoes. Yu Choy has a mild taste, similar to that of spinach. I cook this vegetable by heating a couple tablespoons of water in a pan and adding in two cloves of minced garlic. Once the garlic begins to become translucent, I add the yu choy  to the pan. I cook it for 5-10 minutes and I season it with salt. You could also add a drizzle of olive over or a squirt of lemon!

Pea Tips/Snow Pea Tips/Pea Leaves

In Chinese cuisine, snow pea tips are usually considered a bit of a treat. I almost always see these on the menu at Chinese restaurants being sold at market price and at in my family growing up, this green s usually saved to go with a more elaborate meal or occasion and not just regularly served with dinner. I love the flavor, simplicity and texture of sautéed snow pea leaves so I buy them much more often. While I love having these alone as a side, I have also used leftovers inside an egg white omelet and inside homemade rice or quinoa bowls with tofu and other veggies.  The pea tips have a very mild, pea flavor and are tender enough to even eat raw in a salad. While I usually use mostly water even to sauté my greens, these pea tips get special treatment. After washing and drying these bad boys, I heat a tablespoon of olive oil in a hot pan and then add in my pea tips, season them with salt and wait for them to cook down a bit and turn bright green. When I go to serve them, I empty the entire contents of the pan into the serving dish, including any liquid that was produced during the cooking process as it is super flavorful. These are also typically cooked with garlic in a method similar to how I prepare yu choy, but it is my preference to only season with salt and let the flavor of the pea tips star on their own!

Are there any vegetables or fruits that you and your family eat that may not be considered “everyday” items in American cooking? I would love to hear about it in the comments, I love trying new things!