It always amazes me, how transformable simple things like nuts and grains are. Before I went vegan nuts were already my favorite snack, but I would have never imagined that it´s possible to make creamy and cheesy bread spread just by soaking them and adding some umami taste in form of yeast flakes and some simple spices. Or to blend them together with a splash of lemon juice, agave syrup and a pinch of aromatic vanilla extract just to be left with the most velvety and smooth “cheesecake” that doesn’t leave you feeling bloated and overstuffed. It´s pure magic really.
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…)
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"One cannot think well, love well, sleep well, if one has not dined well" - Virginia Woolf