This new slaw recipe with its tangy cashew curry mayo dressing is one of my to-go recipes for summer. It’s super easy to make, lightly creamy, colourful and flavourful all in one, and ready to serve a crowd as a summer BBQ side dish. I enjoyed it as is but it would also be phenomenal piled on top of a veggie burger or accompanied by grilled corn and sweet potatoes.

Although the veggies in this salad are eye-catching because of their bright colours and textures, the cashew curry mayo is the highlight of this dish. It could even be made on its own without the salad and used as a sandwich spread or drizzled on steamed greens! Making it is easy: it’s just a matter of throwing a few simple ingredients into a blender. The only hard part is remembering to soak your cashews.

This tangy dressing requires a good dose of lemon juice and curry powder. Don’t go light on these, because the flavour won’t be so strong once it’s soaked into the shredded veggies.

Next, finely chop your veggies (you can use the shredding blade on your food processor to make it easier) and toss everything in a large bowl.

And then serve!

Cashew curry mayo with cabbage slaw

Yield: 4 to 6 servings

Ingredients:

For the cashew curry mayo:

• 1 cup cashews, soaked overnight
• 1/4 cup water
• 2 tbsp fresh lemon juice
• 1 tbsp apple cider vinegar
• 3/4 tsp curry powder
• 1/4 tsp mustard powder
• 1/4 tsp sea salt
• pinch of two of cayenne and black pepper

For the cabbage slaw:

• 2 cups finely shredded Savoy cabbage
• 2 cups finely shredded red cabbage
• 1 cup shredded carrots
• 1/2 cup chopped flat-leaf parsley
• 1/4 cup finely diced red onion
• salt and pepper

Directions:

1. To make the mayo, first drain and rinse the cashews. Next, blend all mayo ingredients in a high-speed blender until smooth.
2. To make the slaw, combine all slaw ingredients in a large salad bowl. Drizzle with 4 or more tablespoons of the mayo and gently toss to coat. Add more dressing if desired, as well as salt and pepper to taste. Serve immediately and store leftovers in the fridge. The remaining mayo can be used to freshen up leftovers, dress up steamed veggies or as a sandwich spread!

I’m back from a fabulous yet very busy week in Portland, and boy do I miss it. If you haven’t been following the #VVC2013 madness on Twitter, Instagram or Facebook, I encourage you to check it out. Apart from memorializing the enormous swag bags we received this year, participants have been sharing their thoughts on the many workshops and panels over the three-day conference as well as photos of their reunion with new and old blogger friends from around the globe.

Just like everyone else, I had a blast. Although I’m super shy at large group events like this one, I did hang out with some pretty awesome people and I came home feeling a renewed sense of motivation for my blog and other outreach projects. I spent the week with my favourite travelling partner, Lisa, and we were able to fit in some great brainstorming sessions over mugs of chai lattes and vegan cinnamon rolls. The week could not have been better.

As much as I loved being away, I did miss my kitchen, my husband and my cats.

I came home to a very wet and rainy Toronto last night, and both hubby and I were craving soup. There was very little in my fridge except a few potatoes and a large bag of fresh wild leeks that hubby had harvested at the cottage a day earlier. Naturally, I started envisioning a new recipe, and with just one day left of my vacation I got to work creating this very simple yet warming meal—a perfect welcome home. Enjoy!

Wild leek & potato soup

Yield: 6 servings

Ingredients:

• 1 garlic clove, minced
• 30 small wild leeks, chopped (white parts only)
• 4 medium red potatoes, cubed
• 6 cups vegetable stock
• 1 tsp minced fresh thyme
• 1/8 tsp cayenne pepper
• salt & pepper

Directions:

1. Heat a stock pot over medium heat. Cook the garlic and wild leeks with a splash of water until soft, about 5 minutes. Add more water as needed so they don't stick to the bottom of the pan.
2. Add the remaining ingredients. Bring to a boil and then reduce heat to a simmer. Cook for about 20 minutes, or until the potatoes are cooked through.
3. Remove the pot from heat and allow to cool for a few minutes. Blend the mixture in a high-speed blender in small batches until smooth. Serve immediately or store in mason jars in the fridge.

Wild leeks are much smaller than regular ones—they are about the same size as green onions. If you're using regular leeks, this would be equivalent to about 2 of them.

And then I met my husband. I’m not saying our relationship is always full of rainbows and butterflies, but having him in my life makes me pretty darn happy—the kind of happiness that often puts me on cloud nine and gives me hiccups from giggling too much. After being together for four years now, I’ve learned that this kind of love deserves to be celebrated.

On special occasions like Valentine’s Day, nothing says “I love you” like cheesecake. Of course, I’m not talking about one of those heavy dairy-loaded versions made with cream cheese and loads of sugar. Let’s be honest: raw is what’s sexy these days! With this Valentine’s Day version, I wanted to heat things up a little. So out came the cayenne pepper, ancho chili powder and chipotle powder, and some cinnamon to balance out the heat. The end result was to die for: a raw chocolate chili cheesecake that combines a chocolate nut crust, a decadent layer of smooth chocolate fudge, a spicy nut layer (the flavour of red cinnamon candy hearts was my inspiration), and a chocolate crumble topping. I’m particularly pleased with the heart-shaped decorations I made for the cake topper, which involved a last-minute decision to dehydrate a thin layer of the spicy nut filling. They came out like sweet and spicy heart-shaped chips! I absolutely love them.

I’d like to thank Lindsay of Cook.Vegan.Lover. for giving me the inspiration for this recipe. While I always enjoy creating new recipes for special holidays, she first got my engine running when she announced a Fiery Vegan Valentine Contest not too long ago. [Update: I ended up winning Best Dessert and Recipe That Most Embraced the Theme! Thank you to all who voted.] I hope this cake helps to heat things up a little for you and your beau this Valentine’s Day. Enjoy!

Raw chocolate chili cheesecake

Yield: one 6-inch layered cheesecake

Ingredients:

Crust:

• 1 cup raw almonds
• 1/2 cup raw pecans
• 1/2 cup chopped dates, soaked for 10 minutes
• 3 tbsp raw cacao powder
• 1/2 tsp sea salt

Chocolate fudge filling:

• 3/4 cup raw cacao powder
• 1/2 cup raw agave nectar
• 1/2 tsp ground cinnamon
• 2 tbsp coconut oil, melted

Spicy nut filling:

• 2 cups raw macadamia nuts or cashews, soaked overnight
• 1/2 cup raw agave nectar
• 1 tbsp ground cinnamon
• 1 tsp ancho chili powder
• 1/4 tsp chipotle powder
• 1/4 tsp cayenne pepper
• 1/2 cup coconut butter, softened
• 1/4 cup water

Directions:

Crust:

1. In a food processor, process the almonds and pecans to a coarse meal. Add the dates, cacao powder and salt and process to combine. The mixture should hold together when pressed between two fingers. If it seems too dry, add a tablespoon of water.
2. Reserve about 1/3 cup for the cake topping and press the remainder of the crust into the bottom of a 6-inch springfrom pan and set aside.

Chocolate fudge filling:

1. In a food processor, blend together all ingredients, except the coconut oil, until smooth. You may need to scrap down the sides of the mixing bowl a few times.
2. Finally, add the coconut oil and pulse just to combine. Spoon the mixture on top of the crust and smooth out with the back of a spoon. Place the pan in the freezer for at least 30 minutes to set.

Spicy nut feeling:

1. In a food processor, process the nuts and agave nectar. Add the remaining ingredients and blend until smooth. You may need to scrap down the sides of the mixing bowl a few times. (See notes below if you would like to make the heart-shaped garnish before proceeding to the next step.)
2. Spoon the mixture on top of the chocolate filling and smooth out with the back of a spoon. Sprinkle the top with the remaining crumbled crust mixture and press it down gently so it sticks to the filling. Set the pan in the freezer for at least 2 hours to set. Store in the freezer until ready to eat and allow the cake to sit at room temperature for about 20 minutes before cutting and serving.

To make the spicy heart-shaped garnish, take a few spoonfuls of this mixture and spread a thin layer onto a dehydrator teflex sheet. Dehydrate at 110 degrees for about 12 hours. Use a heart-shaped cookie cutter to make imprints in the mixture and continue to dehydrate for another 24 hours, or until dry and slightly crisp.