Year: 2015

Garlic Naan

Garlic Naan

Two weeks ago I posted the recipe for a delicious Indian curry. As promised, here follows the recipe for the garlic naan that I made to go with it. I understand if you’re hesitant to make your own naan, but it is much easier to make than I had expected and it’s definitely worth it!! Store-bought naan just cannot compete with the homemade version in the slightest!

Raw Vegan Cheesecake

Raw Vegan Cheesecake

Yes, I did it! I finally made my first vegan cheesecake. After craving the Cheesecake Factory for the past few weeks, I decided to try making a vegan cheesecake. And I must say, I was extremely amazed!! This raw vegan cheesecake is made almost entirely from nuts and has a consistency that comes pretty close to the real deal. I topped it with passion fruit, which was a perfect combination! You can also top it with caramel sauce or any other kind of fruit. Ingredients: 130 g almonds 200 g cashews (unsalted) 75 g dates (pitted) 60 g agave syrup 75 g coconut oil 75 ml lemon juice 0.5 tsp vanilla powder 1 tsp cinnamon water Instructions: Soak almonds & cashews in water separately for 2 – 12 hours. Blend dates & almonds in a food processor to create a sticky mass. Add water & cinnamon and blend briefly until the mixture is sticky. Line a 18 cm springform pan with baking paper and fill pan with the mixture. Press mixture onto bottom & sides …

Vegan Chimichangas

Oven-Baked Burritos

I recently made these baked burritos for my uncle and omnivore cousins and was happy to see they liked them! My cousins, who aren’t really exposed to vegan food, said they wouldn’t even know these burritos are vegan! I actually got the idea for these from a Swedish friend of mine. She told me she’d make chimichangas and they sounded amazing, so when I got home, I researched recipes and looked for ways to make a vegan version of them. To come up with the recipe, I just thought of ingredients that would be good in burritos and since cheese is a vital part of chimichangas, I definitely wasn’t going to sacrifice that. So I came up with a filling made of brown rice, sweet potato, beans, corn, jalapeños and tomato sauce and served the chimichangas with guacamole and a salad on the side. The result was delicious and I could eat these vegan burritos every day! You can even take them to work the next day or eat them cold on the go. Ingredients: …

Green Nicecream

Green Nicecream

In the last few weeks, I have dramatically reduced my Nicecream consumption. Now that it’s a little bit colder, I am preferring oats for breakfast instead of the cooling Nicecream I ate during the summer.. However, I still like to eat it for dessert. 🙂 This green Nicecream is perfect for the afternoon – it wakes you up and gives you an extra energy boost for the rest of the day!