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 has officially kicked in and I am truly lucky to have a grandma with the most amazing garden of all! Ripe, juicy tomatoes, fragrant, crispy peppers and crunchy cucumbers have made their appearance once more to accompany the greener and sweeter than ever zucchini and plethoric, "meaty" eggplants.The herbs are a whole new story.When you walk by a pot with basil, thyme or fresh rosemary the aroma hugs you and travels you to the crystal clear beaches of a Greek island or the mysterious streets of Italy!

That's what I wanted you to feel like when you create this dish.I wanted to travel your taste buds to the most amazing places in the Mediterranean and create a whole experience not just for your mouth but also for your soul (some deep stuff right here, I'm telling you).Crushed tomatoes, garlic and onion sauteed in high-quality extra virgin olive oil are here to accompany the basil, oregano, thyme and bay leaves.Finishing touches are fragrant whole allspice berries and freshly crushed black pepper for that extra bit of spice.This dish is a definite pleaser and it will seize to satisfy even the pickiest eater.

One final thing, you can definitely make this with spaghetti, rigatoni, fusilli or any other pasta you prefer.The end result will be as tasty as the original recipe.Good luck and remember if you recreate the recipe comment below and tag me on instagram.I'm looking forward to seeing your kitchen skills at work!

Total Time: 45'

• 400 g orzo pasta
• 1 medium onion
• 3 cloves of garlic
• 5 tbs olive oil
• 1 cup chopped tomatoes or passata
• 1 tbs chopped fresh basil leaves
• 1 tsp dried oregano
• 1 tsp dried thyme
• 2 bay leaves
• 4 whole allspice berries (1/8 tsp ground allspice)
• salt and pepper to taste

Method:

1. Preheat your oven to 180 C (350 F).Dice the onion.Heat 1 tbs of oil on medium heat and saute the onion till translucent (~4 minutes).Mince the garlic and saute for 1 more minute.Add the tomatoes, spices, salt and pepper and bring to a boil.
2. In a deep oven dish, add the sauce, the orzo and the remaining 4 tbs of olive oil.Add boiling water.The water should cover the orzo and be 3 fingers above the surface of it.Bake it for 25'.Enjoy!

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:

Total Time : 10'

• 250 g (1 1/2 cups) dried apricots
• 40 g (1/4 cup) pitted dates
• 30 g (1/3 cup) shredded coconut
• 40 g (1/3 cup) almonds
• pinch of salt

Method:

• 500 g flour (I used half whole wheat and half multigrain)
• 300 ml warm water
• 2 tbs sugar
• 1 tsp salt
• 9 g dry yeast
• 1 tbs baking soda
• toppings of choice (I used sesame seeds, poppy seeds, cayenne pepper and dried herbs)

Method:

1. Dissolve the sugar into the warm water and add in the dry yeast.Let it sit for 5 minutes till the yeast gets activated.
2. Place your flour and salt into a bowl and make a well in the middle.Pour the yeast mixture into the well and start kneading.If you do the kneading by hand it should take around 8 minutes.If you use a mixer with a dough attachment it should take around 5 minutes.
3. After you are done kneading, cover the bowl with a towel and let it rest for 1 hour.
4. When the time has elapsed, separate the dough into 10 balls.Place the balls onto a baking paper lined tray. Make a hole in the middle of each ball with your fingers.Cover with a towel and let them rest again for 30 minutes.
5. Place some paper towels on a big plate.Onto separate plates, place your toppings (sesame seeds, poppy seeds, cayenne pepper, dried herbs etc.).
6. After 30 minutes have passed, fill a big pot with water and bring to a boil.Add the baking soda into the water and place the bagels in batches into the water. Let them cook for 30 seconds on each side.Place them on the paper towels and let them drain for a bit.Cover with the toppings and put them back onto the baking paper lined tray.Change the paper towels on the plates with some new ones and repeat the process as many times as needed.
7. Bake the bagels for 20 minutes until golden brown.Let them cool for 10 minutes and enjoy!