The title really sounds like a such an oxymoron: cheesecakes are normally not vegan and if they happen to be, they either include lots of oil or cashews or sugar- all three of which are vegan, but they are not necessarily health-promoting ingredients. On my quest for a cheesecake so healthy that you can eat it for breakfast, I think I finally made a breakthrough. Even my extremely picky boyfriend who loathes my higher-in-fat vegan cheesecakes (I’m really not exaggerating) loves this one. It’s so healthy that you can eat if for breakfast- and I do.
About 1.5 cups rolled oats (quick work splendidly, too)
1/2 cup applesauce
Make the crust by combining the oats and applesauce in a small bowl. Leave it on the counter to soak for about 10 minutes, then transfer the oats to a square silicon baking pan (ca. 5°). Use your hands to evenly distribute the oats in the pan. Bake for 5-10 minutes at 350°F (180°C).
Blend all the other ingredients until smooth. Pour over prepared crust and bake for 30 minutes at 350°F.
Let the cake cool completely and devour.
* Any other non-dairy yoghurt should work just fine, as well. Try flavored ones, as well!
When it comes to desserts, people tend to over complicate everything. You do not have to eat an extravagant cake everyday (or every week)! In fact, I’m a huge fan of eating plants in their whole state, with just a few exceptions. That means that 99% of the time, my only dessert is fruit. Sometimes I’ll have an apple, sometimes a simple fruit salad with more exotic fruits, often it’s just whatever is in season right now and not too expensive. On some days, however, when I’m in a particularly bad mood, I just crave something more extravagant that’s still healthy and not too difficult to make. This recipe is my go-to recipe, which is known as “Rote Grütze” in Germany and Rødgrød in Denmark. It is made with just frozen mixed berries, tap water (hey, that’s free!) and some cornstarch.
2 cups frozen mixed berries
1/3+1/2 cup water (use apple juice for extra sweetness, especially if your berries are very sour)
1 tbsp cornstarch (use more to make a really thick dessert)
In a medium saucepan, combine berries and 1/3 cup water. Bring to a boil.
Meanwhile, whisk water and cornstarch together.
As soon as the berries start to boil, add cornstarch mixture and simmer for about two minutes, stirring frequently.
Place in beautiful bowls and let it cool for a couple of hours. Alternatively, place in the freezer for half an hour or eat warm.
This recipe is one of those famous accidental discoveries that turn out to taste amazing. I wanted to make burgers, but I also had an apple sitting on the counter which I wasn’t planning to eat today, but it definitely had to go. So I just decided to add it to the burgers! I know that sounds totally weird, but they make a great companion: not only do they add a touch of sweetness, but they also provide just enough moisture to prevent the burgers from drying out and falling apart too much.
As for the buns, I used my Salt-Free Bagel recipe and just shaped the dough like burgers and not like bagels.
6 cups cooked black beans (I do it this way from scratch)
2 carrots, diced
1 red onion, diced
1 clove garlic, pressed (or more if you like it garlicy and don’t have to leave the house)
1 large apple, finely diced or grated
juice and zest of one lime
1/3 cup ground flax seeds
2/3 cup finely chopped parsley
2/3 cup rolled oats
1 tsp rosemary
1 tsp thyme
1 tbsp marjoram
1 cap full of liquid smoke
1. In a large bowl, combine all ingredients except for the beans, ground flax seeds and rolled oats and let marinate for 30 minutes. If you’re in a real hurry, you can skip the marinating. 2. Add beans, ground flax seeds and rolled oats and mash with a potato masher until everything is fully combined. 3. Form burger patties using a 1/2 cup measure. Place them on a baking sheet lined with a silicone baking mat or parchment paper. 4. Bake for 20 minutes @ 350°F and another 10 minutes @ 425°F. 5. Let them cool down for about ten minutes before serving.
Grind oats and millet in a high-speed blender until they form a fine flour. Transfer to a large bowl and stir the baking powder.
Blend date paste, applesauce and bananas. If you are unsure about the quantity of bananas, blend date paste and applesauce first and slowly add the bananas while the blender is running. The mixture should reach the 3 cups line.
Mix dry and wet ingredients and transfer the dough to a silicon pan.
Tomorrow, my winter vacation will be over and I’ll have to go to university again- and from the 19th on, I’ll have to take five exams in total: the horror!
So during the next few weeks I’ll have basically no time at all to prepare an elaborate meal. Today was thus the last opportunity which I could seize- and I did. Enjoy your Mexican Bowl with some baked tortilla chips.
2 red bell peppers
1.5 red onions
1 jalapeno pepper
2 cloves garlic
fresh cilantro and parsley
3/4 cup nutritional yeast
2 cups plant milk
2 cups cooked beans
2 cups corn
about 10 black olives (optional)
1. Prepare salsa
2 15oz cans salt-free diced tomatoes 1/2 red onion 2 cloves garlic 1 red bell pepper 1 jalapeno pepper one handful of cilantro and parsley
Once in a while, one just wants a treat that one is familiar with and Donuts are one of them. I made them for New Year’s Eve today, but they can be made on any occasion (or even on a regular day).
They are not as sweet as regular ones, but you can compensate that by dipping them in unsweetened applesauce.
1 cup millet
1 cup instant oats
1/4 cup low-fat cocoa powder
1/2 cup applesauce
1/4 cup date paste
1 cup plant milk
1 tsp baking powder
1. Grind millet and oats to a fine flour (I use my Vitamix for that). 2. Combine plant milk, cocoa powder, applesauce and date paste in a large bowl. Add the flour and baking powder and stir to combine. 3. Place dough in a donut pan (I use this here by Wilton) (I got 9 donuts out of it). 4. Bake for 15 minutes at 350°F. 5. Let them cool for 15-20 minutes before removing from the pan.
This is a perfect soup for a cold winter day- hearty, but still full of vitamins and veggies. And as this soup is made in an electric pressure cooker (such as the Instant Pot), you’re done in under 30 minutes!
1 cup brown lentils
1 cup beluga lentils
7 cups boiling water or vegetable broth
1 cup diced onions
2 cups leeks, cut in rings
2 cups diced carrots
1 cup diced mushrooms
1 oz fresh parsley, finely chopped
1 tbsp thyme
1 tbsp dill
1 tbsp smoked paprika
4 cloves garlic, pressed
1. Place all ingredients in an electric pressure cooker and cook for 10 minutes.
I’m usually not much of a salad person, but today I was just in the mood to make one when I saw how much kale we still had in the fridge (some people hamster on cheeses and meat, I hamster on kale!). The result is as delicious as eye-pleasing. Sprinkle some currants over your portion or add some soaked currants to the entire salad for a more decadent and sweet experience.
1/2 pound each: kale (stems removed), carrots, napa cabbage
1 small apple
Juice of 1/2 lemon
Optional: some soaked currants
1. Cut the kale and napa cabbage into very, very fine pieces (I let my food processor do that part!) and put into a very large bowl.
2. Grate the carrots and the apple and add to the cabbages.
3. Squeeze half a lemon directly over the bowl (be careful to avoid any seeds from falling into the bowl). Mix with your hands and chill for at least 30 minutes.
This is actually a modification of a recipe that I posted on my German blog two years ago. Why did I need to modify it? I was not whole-foods plant-based back then, so my recipe called for over 100g of margarine and 250g sugar, and there’s no way in hell I’d eat something like that nowadays. So I made some adjustments, but it still tastes exactly the same: gorgeous!
If I had to describe the taste in one word, I’d say “Christmas”, as it just incorporates all the familiar tastes of the season in one stunning cake: sweetness, the taste of gingerbread, vanilla, currants and nuts.
2 1/3 cup oats
1 1/3 cup millet
1 cup almond meal
2 cups plant milk
1 cup date paste
1 cup unsweetened applesauce
2 tsp gingerbread spice
1 cup currants or raisins
1/8 tsp ground vanilla
4 tsp baking powder
1. Blend oats and millet in a (high-speed) blender to a fine powder. Dump in a very large bowl and add almond meal, gingerbread spice, currants, vanilla and baking powder. Stir to combine and break down any lumps.
2. In another bowl, combine the other ingredients.
3. Mix wet and dry ingredients, stir well and place the dough in a silicone bundt pan.
4. Bake for 40 minutes at 350°F.
Possible variations: • add some orange zest and an ounce of orange juice
• use cinnamon in place of gingerbread spice
I’m always looking for plant-based goodies that I can take on the road or to university. These little fellows combine chickpeas, rice and any vegetables you like in a highly portable -and delicious- form.
3/4 cup garbanzo bean [chickpea] flour
1/2 cup brown rice flour
1.5 cups warm water
about 1-1.5 cups of finely diced vegetables
1. Fill 12 silicone muffin liners with diced vegetables. 2. In a medium bowl, combine the flours and the water and stir. This should make a fairly runny batter. 3. Spoon the batter into the prepared muffin liners. Bake for 30 minutes at 350°F.
Tip: If you want to make them for a long day in the office, Do the following:
The evening before dice, distribute and refrigerate the vegetables the day before. In the morning, just combine the flours, spoon the batter into the muffin liners and bake [and do anything you like in those 30 minutes!].