When I think of prunes, I always have to think of Louis Litt from the show ‘Suits’ because he likes to drink his “prunies”. This warming winter breakfast incorporates prunes in a different way, but I’m sure Louis would enjoy it equally!
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!
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 …
There is something about Indian food that I find extremely comforting. Just having a big pot of warm curry with rice and some naan makes me pretty happy, especially on these colder days. We have had about a week of winter with snow & colder temperatures here in Germany, but it has gone back to fall now with about 8°C and rain.
When I was little, my mom would make semolina pudding on the weekends or when I was sick and decorate it with colorful little sugar hearts. So for me, there are special memories connected to warm breakfast puddings like this one.
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: …
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!
Ok guys, fall is slowly coming to an end, the nightly temperatures are dropping below zero and christmas decoration has hit the stores. But before we approach the colder season, I would like to give you one more fall recipe.
This lentil soup is another recipe for the colder fall days, which we have been getting quite a few of here in Germany in the past weeks. It’s pretty simple, yet nourishing and warming. Lentils should be one of the main foods of a vegan diet and soups like this one are a great way to incorporate them.
I have previously tried butternut squash only in raviolis and they were definitely one of the best meals I’ve ever had. This fall I actually bought a butternut squash for the first time because my mom picked out this recipe she wanted to try.