Deserts

Chocolate lemon cheese cake

February 23, 2016

I’ve been promissing again to post a recipe on the blog for what feels like ages. Many of my friends got to taste this delish vegan lemon “cheese cake” and loved it, so now, that my sweetheart is sleeping in my lap but left my right arm free, I thought I might just try to write it down.
The cheese cream is vegan because I replaced the traditional sweet cream cheese with a very healthy dairy free alternative…homemade cashew cream!

By the way, I’ve prepared this cake at times using lemon zest and other times using orange zest. Same recipe, but with this twist it tastes like a totally different cake.

So let’s get down to business! raw vegan cheese cake

You’ll need:

For the base:
200 g mixed nuts (raw, unroasted)
200 g pitted dates
3 teaspoons of cocoa powder
40 ml water

For the cream:
150 g cashew (raw, soaked overnight)

3 spoons of agave syrup or another sweetener of your choice
The zest of one lemon (or of one orange…as you prefer)
2 spoons of coconut oil (no need to melt it)

How to:

Start by soaking the cashews, because that’s what takes the longest.
Just weigh them one day before you plan on making the cake and then put them in a bowl with a lot of water. (the cashews will at least double in size overnight)

The next day, it’s time to do the rest. Start by preparing the base. Mix the nuts, dates, cocoa and a bit of water in your food processor. Process them for a few minutes if you like having an even base or for a bit less time if you like to still feel the crunchiness of the nuts.
Then, spread the base on a medium sized cake tin (round, square…as you like) lined with baking paper. Press it down well so that it forms a compact base, then refrigerate while you make the “cheese” cream.

Wash the food processor, because you don’t want your cream to colour brown from the cocoa left overs.

Strain the soaked cashews well and then process them together with the rest of the ingredients (agave syrup, lemon or orange zest and coconut oil) for a few minutes. Take a break and taste to see if it’s creamy and sweet enough for you. (Remember, the base is also sweet from the dates, so don’t go wild with the agave!)

When you obtained the cream you wanted, pour it over the refrigerated base and smooth it out with a spatula. Then grate some more lemon zest over it, for decoration. Refrigerate again. Ready to serve in aprox. 1 hour.

Don’t you just love having delicious healthy and guilt free treats in your home?

I know I do! Enjoy!

Deserts

The famous raw vegan apple pie

November 18, 2015
raw vegan apple pie

Here’s a really nice recipe for you guys and especially for my girlfriends who organised for me the best baby shower ever! I know I promised to post this recipe ages ago…but, pregnant women can get veeeery lazy sometimes! (you’ll soon see what I mean, girls:))

Anyway, a bit a couple of weeks (hmmm….maybe months?) later, here’s the recipe of this very delicious cake, beloved during any season.

For the filling, you’ll need:

  • 4 apples (normal sized, any type)
  • 200 g mixed dates and raisins (I used 100 g of each) soaked for 15 or more minutes
  • 1 teaspoon of cinnamon
  • 1 vanilla stick
  • 2 spoons of maple syrup
  • 2-4 spoons of water
  • a pinch of salt

For the base, you’ll need:

  • 200 g mixed nuts (pecans, walnuts, hazelnuts, almonds, etc.)
  • 200 g mixed dates and raisins (yes…again!) , soaked for 15 or more min
  • 75 g flax seeds

How to:

Let’s start with the delicious, finger licking filling. Cut the apples into big chunks and throw out the middle part with seeds and all. The first times I prepared it, I peeled the apples… but once I forgot and afterwards noticed that the peel didn’t make any difference, and even added some nice colour to the filling. Put the apple chunks into the food processor and process them for a few seconds (5-10 seconds), until broken down into small pieces. Don’t over process them, because you don’t want them to turn into an apple mousse.

Pour the processed apples into a big bowl, where you will later mix them with the rest of the filling ingredients.

Without cleaning the processor, blend now the 200 grams dates and raisins, together with the inside of the vanilla stick and the rest of the filling ingredients, until you get a caramel looking and tasting mixture. Pour this mix in the apple bowl and blend in.

Now it’s time for the base. Clean the food processor and dry it. You’ll start by processing the nuts together with the flax seeds and this has to result into a dry mixture resembling flour. In the end add the dates and raisins and process until you get a sticky mix.

Take a round pie baking tray and line it with parchment. Put the base mixture in the tray, spread it well and press it evenly all around. Then pour the filling and spread it nicely all over the base.

Refrigerate for about an hour before serving. Stays fresh for about 5 days if refrigerated. (but believe me, you won’t be able to keep away from it once you know it’s there!)

Enjoy (and sorry for the delay again, girls!)

 

 

Deserts

Tall, dark and handsome chocolate

November 1, 2015

Good morning all you wonderful chocolate loving people out there!

I keep on reading lately about the benefits of eating chocolate. A bit strange, right? Because ever since we were small kids we were told to lay off the chocolate. On one hand people were giving us chocolate as a reward or a treat and on the other hand we could never eat as much as we wanted because it wasn’t good for us.

Well….luckily stuff changed now that we are all “grown up” :p

So what about those benefits? Well….most of them include the positive effect chocolate has on our hart and arteries, on our weight – a small piece of dark chocolate with low sugar levels keeps us happy, energetic and can satisfy our sweet tooth (without us needing to eat a whole bar). Apparently raw cocoa powder contains a very high level of iron, which helps our bodies heal from different ailments and magnesium which is a natural relaxing mineral.

Anyway, I don’t think I should be trying to convince anyone of how good chocolate is for us, because most of us already love it, but I should start sharing my new favourite homemade dark chocolate recipe, sugar free, guilt free and so so sooo lovely!

Basic ingredients:

  • 4 spoons of solid coconut oil (which you will melt over a bain-marie)
  • 4 spoons of cocoa powder
  • 3 spoons of maple syrup

These three ingredients are already enough for you to make a good dark chocolate. But we won’t stop here. At least for me, the more nice stuff I add to my chocolate, the more I love eating it!

Some special extras:

  • orange peel (cut into small pieces)
  • raisins
  • raw hazelnuts
  • puffed quinoa

…and the list could go on forever. These are the ingredients I have used this time but feel free to use any other type of nuts, cinnamon for a Christmassy touch, dried coconut for a bit of extra aroma, any type of dried berries and whatever goes through your mind and you know you’d like having in your chocolate.

The “How to” part is very easy, too:

First prepare your beautiful extras, so that you have them ready on time.IMG_4085

Then melt the coconut oil over a bain-marie (that’s a fancy term for a small pot placed over a bigger pot of steaming water).

Stir in the cocoa and the maple syrup and line a baking tray with parchment (you won’t need to bake anything, though!)

Pour the now liquid chocolate in the baking tray and spread the extras (for example the orange peel, raisins, hazelnuts and quinoa) all over, quite evenly. You’ll want to have a bit of each in every bite you take.

Then refrigerate. You will be able to enjoy your chocolate in about an hour.

The coconut oil gets back to its solid state when kept at a cool temperature and it keeps all the other ingredients together.

Break the chocolate into pieces and go wild!

IMG_4087 IMG_4088

 

 

 

Appetizers & Snacks

Chickpea flour crackers (gluten free)

October 27, 2015

This is a super simple recipe for all you gluten intolerants out there (and I know there are a lot of us). Intolerance towards a certain food or substance is different than an allergy, but still as dangerous as it can easily lead to allergies. I found out not long ago that gluten was not the thing for me… Even though my body was trying to tell me that for a long time, I only believed it until I was put in the situation of taking some blood tests. So now I know and I try to rediscover my favourite goodies in their just as delicious gluten free version.

So…everybody loves crackers, right? Salty, simple, with or without herbs and always nice to have around.

Here’s my quick and easy recipe which will satisfy your appetite for crunchiness.

You’ll need:

150 g chickpea flourDSC_0329

20 g ground flax seeds

100 ml water

1 tbsp. olive oil

a pinch of salt

1 tbsp. mixed dried herbs (I mixed some rosemary, oregano and cumin seeds)

1 tbsp. sesame seeds on top

 

How to:

Preheat the oven at 175 degrees Celsius.

For baking I used a silicone mat. Check on the back to see what’s the highest temperature you can use it at. (mostly max. 200 degrees Celsius, so you’ll have no problem using it for this recipe). You can also use a regular flat baking tray for your crackers but a silicone mat is much more flexible and easy to use when making these really thin crackers.

Place a baking sheet on your mat so that the crackers don’t get stuck to it.

Now let’s prepare the batter. Mix the flax seeds with the water in a blender. In one or two minutes the mixture should be sticky and wobbly, kind of “eggy”. (this mixture is actually called flax eggs and is used a lot in vegan recipes instead of normal eggs).

In a big bowl mix the flax eggs with the flour, salt, oil and herbs.

Transfer the dough onto the baking sheet and spread it with your wet hands. (if you wet your hands constantly while spreading it, you will spread it better and it won’t get stuck to your hands).

Do the rest of the spreading with the aid of a wet rolling pin (yes, also wet!) and spread the dough as thin as possible.

Spread sesame seeds and a bit of sea salt all over and then press them with the rolling pin.

Bake at 175 degrees Celsius for 25 – 30 minutes. Leave to cool down slowly, then break into pieces. Serve them
simple or with a hummus spread.

 

Dinner

Nourishing cauliflower cream soup

September 9, 2015

cauliflower soupHi folks!

Autumn is starting strong, at least in this part of the world, so I sometimes come back home from work feeling a bit chilly and in a mood for a hot comforting cream soup. I searched one day for a 100% vegan cauliflower soup which didn’t involve any added flour, butter, cheese and stuff like that….and I can say it was quite a tough mission.

I finally came up with this lovely recipe that doesn’t feel like it’s missing any of the above ingredients and still is super creamy, filling and delightful. So there it goes!

What you’ll need:

  • vegetable broth (1 liter 250 ml) – recipe follows below*
  • 1 medium sized cauliflower head (aprox. 600 grams)
  • 1 onion
  • 2 garlic cloves
  • olive oil
  • salt and pepper

How to:

Start by preparing the vegetable broth*. While it’s busy boiling, you’ll have plenty of time to get the other ingredients ready.

For the vegetable broth you’ll need:

  • 1 liter 500 ml water (part of it will evaporate while boiling)
  • 2 carrots
  • 1 onion
  • 2 celery stalks
  • dried herbs (1 bay leaf, 1 teaspoon dried lavage and a pinch of oregano)

Set everything to boil in a big soup pan for about 20 – 30 minutes. Then save the broth and remove the boiled vegetables (you can serve these separately, with some marinated horseradish, or lemon, olive oil and a pinch of salt).

In the meantime, let’s get back to the main ingredient, the cauliflower! Wash it well and separate it into florets. Don’t bother making them too small as you will pass everything with the blender a bit later.

Cut the onion and the garlic cloves into small pieces. Then heat 2 – 3 tablespoons of olive oil in a large soup pan and bake the onion and garlic for about 2 minutes. Add the cauliflower florets and the broth and boil for about 20 minutes. Add salt and pepper and leave to cool down. In the end blend the soup with a mixer until it becomes creamy.

Serve with croutons, a bit of olive oil and a pinch of salt….or just as it is!

Lunch

Israeli salad

June 13, 2015

After quite a few months of absence due to personal reasons, I’m back on The Good in Goodies, together with an appetite for fresh, healthy and easy to make food.

My favourite thing in summer, after sun, sea and lazy holidays, are cooling fruit and fresh salads.

Although I’ve known this recipe for quite a while, I don’t know why it took me so long to prepare it. But once I got the taste of it, the Israeli salad is present on our tables almost every day.

Israeli saladFor a large salad, served as a side dish to about 4 persons,

You’ll need:

  • 2 fresh juicy tomatoes
  • 1/2 of a big cucumber
  • 1 red onion
  • 1 red bell pepper (medium sized)
  • 1 yellow bell pepper (medium sized)
  • a handful of fresh parsley
  • the juice of 1/2 a lemon
  • salt and black pepper (according to taste)
  • olive oil

 

How to:

Now it’s time to get the serious work done!

Chop all the vegetables into cubes and place them in a large salad bowl. Add the finely chopped parsley, and season with the salt, pepper, lemon juice and olive oil.

Serve as a side dish or as a light summer main dish.

Dinner, Uncategorized

Vegan cabbage stew

February 17, 2015

This is a really tasty recipe that I have from a friend (let’s call her Bibi and she will know who I mean) and I keep on preparing it over and over again, because I’m really crazy about cabbage and really really crazy about stuff coming out of the oven!

It’s also very cheap to prepare and if you make a big pot, you’ll make your family happy for at least two days. I like eating it simple, as a dish by itself, but you can also have it as a side dish for grilled chicken for example.

You’ll need:vegan cabbage stew

  • 1 large onion
  • 1 bell pepper (preferably red, for the aesthetics)
  • 1 largely grated carrot
  • 1 cabbage (or 2 oxheart cabbages, which are less dense and easier to cut)
  • 300 ml tomato paste (or aprox. 4 tomatoes cut into pieces and blended together)
  • the juice of 1 lemon
  • dried herbs: 1 bay leaf, 1 teaspoon dried oregano, 1 tsp. dried rosemary
  • salt and pepper according to taste

How to:

Grate the carrot and cut all the other ingredients into small pieces.

Then, saute the onion together with the bell pepper, the carrot and the tomato paste in a large deep pan. Add the finely cut cabbage, little by little and mix slowly. The pan is still on the fire. Add the dried herbs and stir everything again, so that everything gets blended really nice.

When you finished blending in the whole cabbage, add the lemon juice, and place the pan in the oven. Bake for 30-40 minutes at 175 degrees Celsius.

Note: This recipe can also be prepared without the sour punch of the lemon juice (which makes it resemble a bit the baked German sauerkraut) , but once you try it like this, it’s hard to go back to the “sweeter” version.

Guten Appetit!

Deserts

Homemade granola

February 17, 2015

Since I started my gluten free journey, I’ve been looking for healthy and delicious recipes to keep the tummy happy during the whole day. But I’ve noticed I still don’t have the multitude of options I would like to, for what’s the most important meal of the day, breakfast.

homemade granola

I like to start my day with a good energy boosting juice (see: http://www.good-in-goodies.com/incredibly-green-juice/) or a nice green smoothie rich in fibres, or a filling raw cake. A bit later some more different types of fruit (in solid shape, this time) and, when I’m lucky and sleep in late (weekend, I ♥ you!), I have an extended 12 o’clock “breakfast” with all the goodies I have around.

But, especially in the cold season I find myself missing a warm, comforting breakfast. So looking for some ideas I thought: why not give the famous granola a try? And I’m happy I did :)

You can have it for breakfast with a bit of yoghurt or hot milk (vegan options: rice, soya, almond milk) and some fruit.

You’ll need:

  • 250 grams of oats (check packaging for the 100% gluten free option)
  • 150 grams mixed raw nuts (almonds, pecan nuts, pistachios, cashews, walnuts)
  • 75 – 100 grams mixed raw seeds (sunflower, pumpkin, flax and/or sesame seeds)
  • 100 grams dry coconut pieces
  • 6 tablespoons of honey or maple syrup
  • 2 tablespoons of oil (coconut oil or mild tasting olive oil)
  • a pinch of salt
  • a pinch of nutmeg
  • 1/2 teaspoon cinnamon

After baking, you can also add dried fruit like goji berries, mulberries, dates, figs or raisins.

The beauty of granola is that you can create it according to your own taste. Is there a type of nuts or seeds that you don’t like? Just leave it aside and substitute it with a type that you like. The other beauties are the fact that it’s super easy to make, tastes delicious and when you prepare it your house will smell wonderful.

How to:

Mix the dried ingredients in a big bowl or pot, then slowly add the honey or maple syrup and the oil.

Spread the mixture on a tray lined with baking paper and bake at 150 degrees Celsius, for 30 minutes, until nice and golden. The granola becomes crunchy once it cools down, so you need to wait for it a bit, before digging in.

Preserve it in an air tight cookie jar or pot and enjoy your happy breakfasts!

 

 

 

 

 

Deserts

Tasty nutty cookies (gluten & sugar free)

January 12, 2015

As I promised earlier today to a cookie loving friend, I have a very easy and tasty recipe to share on my blog. So, here it is! All the ingredients were just laying there (in the fridge, pantry, fruit basket), impatiently waiting to be put into good use.

For 12 pieces I have used:easy nutty cookies

  • 1/2 cup mixed nuts cream (I used almond & hazelnut cream, but you can use any other pure nuts cream, no sugars or other stuff added)
  • 1/2 cup almond flour
  • 1 ripe banana
  • 2-3 tablespoons of maple syrup
  • a pinch of baking soda
  • a pinch of salt
  • cocoa nibs (for inside the batter and also for decoration)

How to:

Preheat the oven at 160 degrees Celsius and start preparing the batter.

Mix all the ingredients (except for the cocoa nibs) with the aid of a food processor. If you don’t own one, this batter can, luckily enough, be made also by hand…or fork…as you prefer :)mixed nuts cream

After obtaining a sticky dough, add the cocoa nibs and blend them in.

Line a baking tray with parchment and divide the batter into about 12 equal sized cookies. Flatten them with your wet hand and add some more cocoa nibs for decoration.

Bake for 25 – 30 minutes at 160 degrees Celsius. Leave to cool down on the tray and serve with coffee or a glass of hot milk.

 

PS: The second picture is of the mixed nuts cream I have used for this recipe. As far as I know, similar creams can be found in all the healthy food store.

Deserts

Fig bonbons (vegan & sugar free)

December 19, 2014

I made these tasty sweets one time when I wanted to prepare another desert, but I was missing one key ingredient, the dates.

fig bonbons

So I replaced them with the next best sweet thing I had at home, figs.

For preparing 12 bonbons I used 150 grams dried figs, 100 grams mixed nuts (pecan, almonds, Brazilian nuts, walnuts etc.) and two spoons of desiccated coconut flakes for decoration. I soaked the nuts for about 10 minutes in water, then I drained them well.

Dice everything with the aid of a food processor for about two minutes, then check if the mixture is blended well enough. If you have the feeling that it isn’t sticky enough you can add a tablespoon of honey or maple syrup. Add a pinch of cinnamon for a touch of Christmas. Another time you can flavour them with vanilla or cocoa powder.

Roll the mix into bonbons and spread them with the dessicated coconut.

Refrigerate for about an hour before serving and get ready to make more soon, as I’m sure you’ll fall in ♥ with them!