we had an amazing week with our little ones, no school, just party … raw cakes, ice- creams and water experiments :)
this week everyone in The Food Matters Project are choosing their own recipes, i chase to share our favourite of the week – layered cake with strawberries, mint and raw chocolate.
it was so delicious that we ate it all in one day… and the next one is already in the freezer… yuppy
raw strawberry cheesecake
1/2 cup walnuts
1/4 cup shredded coconut
3 pitted dried dates
3 layers filling
1/2 cup cashew (soaked in a water over night)
250g silken tofu
1/2 ripe avocado
1big ripen banana
10 dried pitted dates
1/2 lemon juice
1 lemon zest
1 cup spinach
1/2 cup mint
1 cup strawberries
6 strawberries for another layer
50 soya milk (almond milk or even water)
2/4 cup ococonut oil melted
1/3 cup cocoa
1/3 coconut oil, melted
place tofu on a plate, put on top smaller plate and something heavy to drain out water. Leave it for 1 h.
cut all dates on halves and soak them for 1 h in the milk.
in a food processor place the walnuts, coconut and 3 soaked dates. mix. spread the crust in a 20 cm pan.
for the 3 layers filling, place in the food processor cashew and pulse well. add avocado, banana, tofu, ¼ cup melted oil and remaining dates with milk, pulse well. add lemon juice and zest and pulse it until smooth.
set aside 2/3 cream.
to another 1/3 cream add strawberries, remaining ¼ coconut oil and pulse until creamy. place on top of the crust and set in the freezer for 30min.
place 1/3 cream in the food processor with spinach; mix well and place on the top of strawberry cream. if u want u can add on the top of this layer another thin layer of fresh sliced strawberries. set cake in the freezer for another 30 min.
place remaining 1/3 cream in the food processor with mint, pulse and place on the top of the cake for another 20 min or until u finish chocolate glaze.
for the glaze, place all ingredients together and place on the top of the cake. set the your cake into the freezer to set for a few hours before removing from pan.
make sure to take it out a good while before eating, around 20-30 min or even more.
day in the park with fam and super delicious lunchbox (Sara’spicked recipe from Mark Bittman book ”Food that Matters Cook book”) – mediterranean cobb salad with a lot of greens, energy and tasty Holand’s tomatoes…
challenging day – first steps in rollerskating
mediterranean cobb salad
1/3 cup olive oil
2 tablespoons wine vinegar, or to taste
3 anchovy fillets, with a bit of their oil (or use more capers)
1 tablespoon capers, with a bit of their brine
2 tablespoons chopped fresh parsley
4 cups mache lettuce or another lettuce u like
4 cups arugula
1 cup cooked or canned chickpeas
12 cherry tomatoes, sliced in halved
1 small red onion, halved and thinly sliced
½ cup crumbled Gorgonzola (or without)
¼ cup pumpkin seeds
combine the oil, vinegar, anchovies, capers, parsley, and black pepper in a blender and turn the machine on; a creamy emulsion will form within 30 seconds. taste and add more vinegar or pepper if necessary.
put the greens on the plates and spoon the other ingredients around it in rows or mounds. just before serving, drizzle the top with the vinaigrette, toss it at the table, and serve.
hey, it’s getting warmer outside, so why don’t we take our lunch box outside?
roasted red peper, walnut spread & whole wheat toast
slice of whole wheat bread
roasted red peper, walnut spred
salt, pepper to taste
toast your bread until golden. top it with generous layer of spread. add handful of rocket, couple slices of cucumber and sprinkle it with salt and chili flakes.
roasted red pepper & walnut spread
2 cups cooked chick peas (+ reserve liquid)
2 garlic cloves
1 c. walnuts
4 roasted red peppers
1 c. fresh parsley, optional
salt, pepper to taste
mix all ingredients in the food processor until smooth. if necessary add reserved liquid to make it lighter. taste and adjust seasonings.
Recipe is adappted
happy monday! this week i’m the Food Matters Project host (my first time) – responsible for the recipe of the week. and I have chosen to give a shot to indian cuisine (one of my favourites).
dal with lot of vegetables from Mark Bittman The Food Matters Cookbook
1 tbs vegetable oil, plus more as needed
1 tbs gee
1 cup chopped onion
2 tbs minced ginger
1 tbs minced garlic
2 cups cauliflower florets and stems cut into bite-size pieces
1 cup cubed eggplant (salted, rinsed, and dried if you like)
1 cup cubed zucchini
4 cardamom pods
1 tbs mustard seeds
1 dried mild chilli optional
1 cup dried red lentils, washed and picked over
½ cup chopped fresh cilantro, for garnish
put the oil in a large pot or Dutch oven over medium heat. add the cardamom, mustard seeds, curry powder, gara masala, stir until the spices are fragrant but not burning, just a minute.
add 1 tbsp gee and then add the onion, ginger, and garlic and cook, stirring, until softened, about 5 minutes.
add the vegetables and lentils and cover with water by about 2 inches. cook until lentils and vegetables are tender about 25 to 35 minutes.
season with salt and pepper to taste. garnish with fresh chopped cilantro and serve.
black beans masala
2 cups black beans (1 cup dried), soaked over night and drained
1 bay leaf
1 tbsp oil
1 cm ginger, peeled and chopped
1 – 2 cloves garlic, peeled and squeezed
½ can chopped tomatoes (3 small tomatoes or 2 large fresh)
1 tsp gr coriander
1 tsp cumin
1 tsp brown mustard seeds
1 tsp paprika
1/2 tsp turmeric
1/2 tsp salt or to taste
chilli flakes (optional)
4 tbsp chopped fresh cilantro
drain and rinse black beans well. add 6 cups* of water and buy leaf into a medium saucepan and bring to a boil. cover, remove from heat, and let stand for 1 hour.
drain the beans, reserving the liquid and set aside.
heat the oil in a large saucepan on medium low heat; add ginger, garlic and mustard seeds until the seeds start to pop.
add the rest of the spices and heat thoroughly in the oil.
add chopped tomatoes, black beans and reserved liquid from the beans. add water if it’s necessary to just cover the beans. cover and cook for 10 minutes.
add the chopped cilantro and serve.
* beans that have been soaked will require about three cups of water for each cup of beans. still, it is always best to add more water and drain at the end. be sure to routinely check the water level during cooking, if you run out of water, the black beans will start to burn and acquire a burnt, smoky taste.
4 tsp oil
1 can of chopped tomatoes
1 onion, chopped
pinch of cinnamon
1 bay leaf
1 cm ginger, chopped
3 garlic gloves, chopped
1 tsp cumin
2 tsb of sugar (to taste)
chilli to taste
3 cardamon pots
1 tsp turmeric
1 tsp garam masala
200 ml coconut milk
bunch of cilantro and mint leaves, roughly chopped
heat 2 tsp oil in a large saucepan on medium low heat, add sliced tofu and fry them on both sides until golden brown, set aside.
heat remaining oil, add spices and fry for 30 sec.
add onions and fry about 3 min.
add garlic, ginger and fry for few more minutes.
add tomatoes, sugar, coriander and mint leaves (reserve some coriander leaves to garnish), cook about 5 min.
finally add tofu and coconut milk, cook about 10 min.
garnish with cilantro leaves and serve with rice or naan bread.
tomato onion salad
3 tomatoes, finely chopped
1/2 onion, finely chopped
1-2 tsp oil
Salt to taste
coriander leaves, finely chopped – as much as you like
mix all ingredients together
The recipe of The Food Matters Project this week is Provencal Vegetables and Chicken in Packages, chosen by Nancy. I made four different veggie recipes