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!!!
Vegan egg-salad - for all those, who miss some traditional dishes, which are normally served on Easter or just want to try something different. I made this salad last year on Easter as well, but with tofu as a base (recipe from my favorite polish blog - Jadlonomia). The salad/paste was really great, but the texture was a little bit grainy. The next time I made it, I used chickpeas, but it tasted like a mushy, eggy hummus. So, this year I thought of making few changes. The secret ingredient here are noodles. They perfectly imitate the texture of egg whites and are very neutral in taste. You can make wonderful sandwiches with this salad or use it as a side dish and nobody will know it´s lacking the eggs, when you don´t tell. The funny thing is that I never even liked the smell of real eggs, but have absolutely no problem with the smell of the black salt. You can also easily make it gluten free by using rice noodles for example. I think that you could also try to replace half of the noodles with millet or potatoes…I guess I´m already planning my next attempt…But the best thing is: all those cute baby chickens stay alive!
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"One cannot think well, love well, sleep well, if one has not dined well" - Virginia Woolf