Pistachios!!I love pistachios so much, I have always some on hand.This recipe was created by combining ingredients I had in my cabinet till it tasted the way I wanted. It is extremely easy to put together and the ingredients are common to find .If you don't like pistachios you can use almonds,hazelnuts, pecans, walnuts...The list goes on and on.Allergic to nuts?Roasted sunflower seeds will do the job! If you want to make it lower in fat you could substitute nuts with more oats.Whatever you decide to put in it, the result will surprize your taste buds pleasantly!



Besides pistachios it contains coconut cream, a splash of lemon, coconut sugar, oats and dates.Super simple and utterly delicious!

This cheesecake is:
SWEET
CREAMY
RAW
GLUTEN-FREE
WHOLESOME
OIL-FREE
I really hoope you give this a go and let me know in the comments below!

Coconut-Pistachio Vegan Cheesecake

  Prep. Time: 25'
  Freezing time: 4 hours

Ingredients:

For the base:

• 1 cup dates pitted
• 1 cup oats (use gluten-free if desired)
• 1 cup pistachios
• 1/2 cup dessicated coconut
• 3 tbs agave syrup (or maple syrup)

For the filling:

• 1 can coconut cream (chilled in the fridge overnight) 
• 3 frozen bananas
• 3 tbs lemon juice
• 1 tsp vanilla extract (optional)
• 1/2 cup coconut sugar (or any sugar you prefer)

Toppings:

• Cacao nibs
• Pistachios
• Coconut
• Vegan white chocolate (I love "Ichoc" brand )

Method:

1.The night before, place the bananas in the freezer as well as the coconut cream in the fridge.
2.Blend the ingredients for the base and place in an 8" baking pan.Press with your hands and place in the fridge to let it set.
3.Scoup out the coconut cream from the can(not the liquid at the bottom).Place the cream in a blender along with the remaining 'filling' ingredients.Blend and pour it onto the base.Place the baking pan in the freezer (not fridge!) .After 4 hours you can take it out, slice it and enjoy!

*TIP:This cheesecake is stored in the freezer. Before you eat it, I recommend you let it in room temperature for 20 minutes (I know it's a long time to not be temped to dig in ) .This will allow the cream to soften.

Summer is here and I'm off to the beach next week! I've been dreaming of swimming in the crystal clear, deep blue waters of Greece! I call myself lucky to be living in such a beautiful country with such landscape diversity. Mountains, valleys, beaches and cities so close to each other, yet so different aesthetically from one another, you will be left in awe.If Greece is not in your travel bucketlist you should definitely add it and keep in mind not only our islands are beautiful but our countryside and cities are worth visiting too!Anyway, let's get to the recipe.

Creamy, refreshing vanilla ice cream with hidden crunchy bits of caramelised walnuts and a sweet salted caramel swirl that melts in your mouth.Every lick will take you to caramel heaven and the crunchy walnuts will hit you like sugary meteorites!Doesn't that sound mouth-watering? *stops to wipe the drools * For me, a huge caramel fan, I was on a mission to recreate a vegan version of my favorite ice cream from when I was a kid, caramelised pecan (I know I used walnuts in this recipe because they are so much easier to find where I live). Well, I certainly did and I am super excited for you to try it out and comment below what you think or tag me on instagram when you make it! I need to know, alright?

I used coconut sugar to make the caramel, hence the dark brown color but you can definitely use whatever kind of sugar you desire, the result will be the same.The "ice cream" base is just blended bananas but feel free to use a coconut milk base or a store-bought vegan ice cream.This recipe is super simple to make and it will take you 30 minutes maximum!Amazing, right?The quantities I'm giving you make a huge portion so feel free to divide the measurements, however there is no way any ice cream will go to waste.At least not in my house!

Caramel Walnut Vegan Ice Cream

 Serves: ~2 litres (~70 ounces)
 Prep. Time: 30'
 Freezing Time: 2 hours

Ingredients:

For the "butter" caramel:

• 4 cups pre-cooked black-eyed beans (or black or kidney beans)
• 3 tbs olive oil
• 2 medium peppers
• 1 jalapeno or chili pepper (optional)
• 1 medium onion
• 1 medium carrot
• 1 cup corn kernels
• 2 big garlic cloves
• 1/2 packed cup chopped celery leaves or finely chopped celery stalk
• 4 tbs tomato paste
• 1 tsp ground coriander
• 2 tsp ground cumin 
• 2 tsp oregano
• 2 tsp paprika (hot, sweet or smoked)
• 2 tsp vegetable stock powder (optional)
• salt and pepper to taste

Method:

1. Rinse your beans and set aside.Collect all your spices and vegetable stock powder into a small bowl. Dice your onion, carrot, pepper, chili (or jalapeno).
2. Heat the olive oil in a pot over medium heat and saute your onion till it turns golden brown (~4 minutes).Saute your carrot, pepper, corn and chili (~2 minutes).Mince your garlic cloves and saute for 1 minute. Add your spices and saute for an additional 30 seconds.
3. Put your tomato paste and 4 cups of water.Bring to a boil and let it simmer on medium heat for 30 minutes.
4. Finely chop your celery leaves* and set aside.Put the beans into the pot along with the celery and 1 cup of water. Cover and let it simmer for 15-30 minutes depending on how well-cooked your beans are or how soft you like your vegetables.
5. Serve with rice or sourdough bread and vegan sausages.Enjoy!

Total Time: 1 hour and 50'

• 1 cup cubed vegan margarine
• 2 cups all-purpose flour
• 1/2 cup icing sugar
• 1-2 tbs water 

For the filling:

• 2 cups unsweetened soy milk (*see noted for sweetened one)
• 8 tbs agave syrup
• 4 tbs tapioca or corn starch
• 1 tsp agar agar powder
• 1 tsp vanilla extract

Method:

1. Shift the flour and sugar into a bowl.Add the cubed cold margarine and mix lightly with your hands until the dough resembles breadcrumbs.Don't mix too much.Add 1 tbs water and mix with your hands until the dough comes together.It should take a while so don't be afraid and add more water.The dough shouldn't be sticky at all.If your dough doesn't seem to form a ball add 1 tbs more water.
2. Cover the dough with plastic wrap and set it aside in the fridge to set for at least 1 hour.
3. Place a baking paper on a working surface and dust it with flour.Use a rolling pin to roll it out until 5mm thickness is achieved.Cut the dough into circles and place into the tart tins.Cut the excess.Form the excess dough into a ball and roll it out again.Repeat the process until almost all of the dough is used up.I had some left over that I made cookies with.
4. Cut baking paper into circles that are large enough to cover the interior of the tart tins (the sides too).
5. Place the baking paper circles into the tart tins and cover with some kind of weight.I use split peas, but feel free to use any legume or grain you have in hand.
6. Bake in a preheated oven at 180C for 9'.Take them out and remove the weights as well as the baking paper.Bake again for 11'.Let the tarts cool down and then deform.
7. For the filling mix all of your ingredients into a pot.Place the pot on medium heat and whisk until the mixture thickens.Don't let it thicken too much because as it cools down, it will get even thicker.You want the cream to be pourable.
8. Pour the cream into the crust and set aside to allow it to set.Decorate with whatever fruit or nuts you desire.I find that strawberries, kiwi and pineapple are ideal.Enjoy!

• If you have sweetened soy milk, start with using half the amount of agave syrup and use your taste to adjust it to your liking by adding more.
• I made a healthier alternative to these, using spelt flour and coconut sugar for the crust.It worked out really well, so don't be afraid to experiment
• Be very careful with the water in your dough.You don't want to add too much because the dough will end up soft.

Now let's talk food!This stew is so fragrant, mushy and comforting you will lose your mind!And it is ridiculously easy to throw together, too.Just potatoes, cauliflower, onion, garlic and some spices.The only "demanding" part is the chopping of the vegetables (come on, it's not that difficult).The spices used are cinnamon sticks, bay leaves and whole all-spice.I hope you can find all-spice at your grocery store because I know it is not commonly used in cooking and can be a little tricky to get your hands on. However, here in Greece we use it quite often so it is a cupboard staple.

Please give this recipe a try and I guarantee you'll love it.So simple, easy and whole-food based (because health matters, not only taste).If you do, leave a comment below and let me know if you liked it as much as I do.

Total Time: ~45'

• 1 medium head cauliflower
• 2 large potatoes
• 2 cups tomato passata
• 4 tbs olive oil
• 1 medium onion
• juice of 1/2 lemon (optional)
• 2 cloves garlic
• 2 cinnamon sticks (1/2 tsp grated)
• 5 whole all-spice (1/4 tsp grated)
• pinch of turmeric (optional) 
• 3 bay leaves
• 4 tbs red wine vinegar
• salt and pepper 

Method:

1.Wash and dice your potatoes into medium cubes.I left the skin on, but feel free to peel it off.Wash your cauliflower and cut it into medium florets.Slice your onion thinly.

2.In a pot heat the olive oil and sautee your onion on medium heat for about 4 minutes.Mince the garlic and sautee for 1 minute.

3.Add the passata, lemon juice, spices, cauliflower, potatoes, salt and pepper.Cover just enough with water and bring to a boil.Cover with a lid and let it simmer on medium-high heat for 20'-25' till the potatoes are fork-tender.

4.Bring the heat to high and cook for 10 more minutes untill the water evaporates.Add the vinegar and stir.Serve and enjoy!

Tip:Do not stir too much, as the potatoes will become too mushy and will lose their shape.