So we had a very special anniversary this week, Lisa’s 28th birthday! Well that was of course a very special day and i (Karo) made her a very special lunch….. here are the recipes. Many many wishes of awesomeness and many many years to come in good health (not hard when you are vegan) and LOVE for you, Lisa!
CAULIL FLOWER SOUP
So i have made a version of this which was really spicy, and not many people can handle that one (except you Fausto and man i dig you for that so much!) this one is super yummy and the spices really make the flavour!
Ingredients:
1 big onion, cut in small pieces
2 gloves of garlic
1 medium caulil flower- cut up
1 zucchini- cut up
1/2 capsicum, cut up
1 tbsp turmeric
1 tbsp five spices (indian)
1 tbsp garam masala
1 tbsp sweet paprika
1 tbsp dill (dried)
1 tsp chilli powder
1 tin of coconut cream
1 cup of water
Method:
Start with putting some oil in a frying pan, use either coconut oil or olive oil, add all the spices to the oil, but do this quick so they don’t burn, add a little more oil if you think you need to in order for the spices not to burn and stir well. Then add the garlic and onions and give them a really nice bath in the oil and spices, stirring fast and frequent. Add the zucchini first, stir for 5 more minutes and then add the caulil flower, fry for about another 5 minutes. Then add the coconut cream and water and let the soup simmer for about 30 minutes on a very low heat, this is important as this really gives the soup time to become a nice flavoursome soup. Add more water to taste, but make sure you don’t water down the flavour. So not too much water.
Serve with some fresh coriander on top.
And then there was dessert, of course. I wanted to make Lisa something special, i know she likes cake and it is her birthday after all….. result: AMAZING, YUMMY, CHEESE CAKE! It is plum season in Portugal, so to add some of that in was just so perfect.
CHOCOLATE/PLUM CHEESE CAKE
Ingredients:
Base:
10 dates soaked (for at least 2 hours)
1 cup almonds
Filling:
3 cups of cashews
1 cup lemon juice
1/2 cup agave nectar or 1/4 maple syrup
1 cup plum sauce (to make plum sauce just cook plums with a little bit of sugar and water (but be careful with water, nit too much) and just stir and let the sauce become thick and let it cool down)
1/2 cup coconut oil
Frosting:
1/2 cup plum sauce
250 grams melted chocolate
1/4 cup coconut oil
Method:
Start with making the base, all you need to do is blend the dates and then blend the almonds (do this in two turns, so separately) and then press the dates and almonds mixture into a baking dish/cake tin. Press firmly making sure the whole base is covered and then freeze this for at least 2 hours, so it’s really set and hard before you add the filling on top.
Make the filling, just add all ingredients in a blender and blend well, you want a nice firm, smooth mixture. The frosting is really easy and fast done, just add all ingredients in a small pan, bring to heat, stir and take of the heat.
Next step: take the baking tin out of the freezer and add the filling first, then add the frosting on top and you are done, freeze for another two hours, when you feel it’s hard out the cheese-cake in the fridge, the cake needs setting in the fridge for at least 6 hours before it’s really firm to serve. Sprinkle with cacao and some strawberries on top….
ENJOY!