I was grocery shopping in an Asian shop today and spent a fortune there as always. I love to go through the aisles of products searching for new stuff. I could have easily spent a whole day there. I bought a lot of veggies, miso, tempeh, tofu, noodles, palm sugar and curry pastes for the whole next year. When I came home, I was already starving to death, so I decided to make an easy and quick soup using all the groceries I bought. The soup is very flavorful yet light. You can use any noodles you have on hand, I opted for shirataki noodles. Now, run into the kitchen, grab your chopsticks and tuck into this bowl of pure happiness!
I think I could eat my weight in this ice cream. Especially when I know that it consists of bananas only and not full fat cream, which allows me to eat huge amounts of this creamy deliciousness without feeling overstuffed and 30kg. heavier after taking few bites. It´s refreshing, super easy to make and you can throw in anything your heart calls for. I opted for raisins and macadamias & walnuts for a nice crunch. Ice cream season has finally arrived! And when not, put a scarf on and eat it anyway ;)
Pascha is a traditional Easter dish made from curd cheese & nuts and dried fruits. It tastes very similar to a cheese cake, but it is made without a crust and the texture is a little firmer. This year I veganized the recipe and made this delicious dessert/cake without butter, cream and cheese. The cake consists of blended cashews and millet and is flavored with orange juice and vanilla. Since I´m a total sucker for nuts, I really liked the taste – it tasted like a heavenly creamy cashew cheesecake with huge amounts of other crunchy nuts and chewy cranberries and raisins. The only thing I wasn´t so happy about was the texture – I don´t have a high speed blender, so I had to add more liquids in order to blend the nuts properly until smooth and creamy. The cake wasn´t firm enough to hold its shape, so I had to freeze it for few hours to make sure it firms up properly. So I guess this ended up being more a semifreddo than a pascha, but the taste definitely compensated the lack of texture. It disappeared dangerously fast, so I assume that everybody was pretty happy about having pascha in form of an ice cream. In the recipe below, I reduced the amount of liquids, so you should end up having a nice and firm pascha, when you decide to give it a try. Just make sure you use a good blender, which can handle blending nuts without adding to much liquids to the mixture.
I love making and eating fresh yeast cakes. I think it´s because the whole making & rising process is so magical. The dough seems to be really alive and responds to every gentle touch with cute air bubbles and beautiful softness. I made this cake with raisins only and ate it as an snack with coffee. I like it plain and slightly warm, but adding a small dollop of butter or jam never hurts. The original recipe is for “The Pioneer Woman`s” cinnamon rolls, which are really epic and I´ve made them so often than I could recite the whole recipe in the middle of the night. I´ve made few changes, because the original recipe makes A LOT of rolls. The adding of baking powder and soda makes the dough unbelievably fluffy and soft. It´s my favorite recipe and I couldn’t imagine my life without this dough anymore. Yes, it´s really that good. Normally, the dough should turn out snowy white (when you use all purpose flour), but I used maple syrup instead of sugar, so it´s a little darker, but feel free to use any sweetener you like! Happy Easter!!!
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"One cannot think well, love well, sleep well, if one has not dined well" - Virginia Woolf