Beans, peas and lentils are a year-round staple in my pantry. They´re filling & rich in proteins and there is just something very comforting about scooping out beany sauces with crusty slices of bread when it´s cold and crisp outside. If you buy them canned, you can whip up warm salads and hearty soups or sauces in no time. This recipe makes a rich and spicy sauce and will remind you of all the ripe and juicy tomatoes, which you enjoyed during summer. If you feel extraordinary fancy add a splash of your favorite red wine while cooking or smoked tofu cubes to make it more filling and to add some texture. Light a candle, snuggle up and dig in!
This vegan chocolate cheesecake is a foolproof beast. You can´t do anything wrong here, it´ll turn out perfectly every time you make it and your guests will think that you´ve spent many hours in the kitchen preparing it while all the work you did was to basically put everything into a blender and blend until utterly smooth, creamy and delicious.
It´s velvety and melt-on-your-tongue-mouth-watering good. And it´s with chocolate, so what´s not to like? Did I mention that it´s also gluten free? And actually really nutritious and good for your body, too. Yap, no need to excuse yourself, just go now and make it. (P.S. I don’t consider myself responsible when you won´t be able to stop at one slice only…)
Here is the basic recipe for my all time favorite vegan cheesecake made of cashews and cooked millet. Cooked millet wonderfully holds the filling together, makes it mouthwatering creamy and also makes the cake cheaper since you use half of the cashews only. Most important: it REALLY tastes like the real thing. Heavenly smooth, creamy, sweet and 100% irresistible. Just the perfect, simple and healthy treat to satisfy your sweet tooth. Below you see three different variations, the recipe is for all three the same, but I used different ingredients for the base and flavorings for the filling. I like the base to be simple and not overwhelming, so mostly I just use crushed nuts or digestive cookies without adding any sugar or oil. You can alternate the filling by adding purred fruits, peanut butter, chocolate chips or raisins. The possibilities are limitless.
I opted in all three cases for the classic version and topped the cake with plain fresh fruits and chocolate. When making the chocolate I actually never measure out. I just mix few spoons of cocoa powder with melted coconut oil until smooth and creamy, add a splash of agave syrup and cold water and that´s it. When you want the chocolate to be more stable and crunchy, just omit the water. If you wish a soft, fudgy like consistency, add cold water until you reach a spreadable, but still creamy (not runny) consistency. Have in mind that the chocolate always firms up in the fridge. I hope that you enjoy this blissful cake as much as I do…
The BBQ-season has finally arrived! It´s getting warmer with each day, brightly colored and seasonal fruits and vegetables show off their beauty on the markets and allure with their smell, so we all crave lighter and fresher meals to meet our mood. No matter what you´ll enjoy on BBQ hangouts this summer, one thing´s for sure: you´ll need a BBQ sauce. But not just a sauce…You´ll need a rich, sweet, slightly spicy, sticky, dark colored sauce with a complex flavor, which you can smear on anything you want and which´ll make your taste buds dance! I was inspired by the delicious recipe from here, which I modified a little and added some more spices and veggies. So, what makes the sauce different from the sauces you can easily buy in every supermarket you ask? The most important thing is that you know which ingredients you use, so there´ll be no artificial and strange stuff in it. Second, it´s the slow cooking method, which provides amazing depth of flavors. You have to let the sauce simmer for 2 hours over low heat, but it´s so worth it. It allows the ingredients to combine together and enhances the depth and complexity of the flavor. Go check now, if you have tomatoes and figs in the house, you can thank me later. :) :) :)
You know this kind of dinner recipes, which are quick & easy, delicious and please the whole family? This dish falls definitely into this category. You can easily adjust the amounts to your preferring and throw in any vegetables you find in your fridge. And the following recipe for vegan mozzarella is a star on its own. It´s not complicated, fast to whip up, it melts and stretches & tastes really good. You can put some on a creamy risotto, make pizza or sandwiches, eat it plain with tomatoes and a good drizzle of olive oil or transform it to a creamy sauce for your pasta by adding a little more liquid. I was inspired by the recipe from here, but I used some more spices to enhance the cheesy flavor. This cheese definitely stretched my mind positively and melted away my plan to not eat half of the batch in one sitting. Well, I guess this is all a good cheese should stand for…
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