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.