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Vegan Danish rice pudding “Risengrød”
April 9, 2020

Vegan Danish rice pudding “Risengrød”

There is no excuse not to have this amazing vegan Danish rice pudding “Risengrød” even though Christmas has just passed or you are in the middle of summer. Any time of the year, this pudding will bring you joy and “hygge”. 🤶🏼🎅🏼🎄

Tofu scramble with dijon mustard
April 9, 2020

Tofu scramble with dijon mustard

Tofu scramble is perfect for the best meal of the day: brekky. This easy tofu scramble gives you a great start to the day and at the same time fuel for whatever activities I need to do. Freshly baked bread is lovely in the morning, …

Curry Baked Cabbage
April 9, 2020

Curry Baked Cabbage

Simplicity is great because it gives you the energy to go all in at other times, which is what this curry baked cabbage will give you. Giving it some spices and a pinch of oil, this dish could not be easier and I love the taste of a warm but yet crunchy meal.

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Curry Baked Cabbage

This fast and easy to make baked curry cabbage is great for the days, where you aren't that hungry for dinner or had a long day and just want to cook something fast.
Prep Time5 minutes
Cook Time30 minutes
Course: Dinner
Servings: 2 people
Author: Luna Linnemann

Ingredients

  • 1 pointed cabbage
  • 2 tsp curry powder
  • 0.5 tsp chili flakes
  • 0.5 tsp cumin powder
  • 1-2 tbsp olive oil
  • 1 tbsp lime juice
  • 1 garlic clove (or powder)
  • salt and pepper

Instructions

  • Turn on the oven to 180℃/355℉ (convection oven).
  • Rinse the cabbage and cut it in half. Place it in a ovenproof dish with the inside up.
  • Sprinkle all the spices, oil and lime juice over the cabbage.
  • Bake for about 20-30 minutes. (Depends on how crispy/cooked your prefer your cabbage)

Did you make this recipe? Mention @cuminandyin or tag #cuminandyin

Fresh and easy kale tomato salad
March 26, 2020

Fresh and easy kale tomato salad

This fresh and easy kale tomato salad is my number one go to after a busy day at work. I love how fast it is to make and the ingredients are easy replaceable with whatever leftover veggies the fridge may contain. And because kale is …

Carrot and sunflower seeds rolls
March 23, 2020

Carrot and sunflower seeds rolls

These crispy carrot and sunflower seeds rolls will give you a wonderfull start to your day and keep you going until lunch or even dinner. They are high in fibers and adding grains make them super rich in nutrients. The benefit of overnight rising is …

Chocolate mousse and ganache cake
March 23, 2020

Chocolate mousse and ganache cake

This cake is absolutely amazing! And the effort is worth is. It is very rich and you may therefore end up having leftovers for cravings the day after.

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Chocolate mousse and ganache cake

5 from 1 vote
Course: Dessert
Servings: 6 people
Author: Luna Linnemann

Ingredients

Cookie crumb crust

  • 100 g oat cookies
  • 50 g vegan butter (melted)

Chocolate mousse layer

  • 1 can water from chickpeas (aquafaba)
  • 100 g dark chocolate (65% or more)
  • 1 tbsp maple syrup (optional for a sweeter version)
  • 0.5 tsp vanilla powder (optional)
  • 0.5 tsp himalayan salt (optional)

Chocolate ganache top

  • 150 ml soy cream
  • 100 g dark chocolate (65% or more)
  • 1 tbsp maple syrup (optional for a sweeter version or if the chocolate is very dark)

Topping (optional)

  • 5 strawberries (cut in half)
  • cacao nibs
  • vanilla powder
  • vegan vanilla ice cream

Instructions

Cookie crumb crust

  • Curl a piece of baking paper in a ball size. Gently fold it out again and fit it into your springform tin (~20 cm in diameter). (Curling the baker paper will make it easier to fit it and let it stay in the springform)
  • Melt the butter.
  • Blend the cookies (alternatively, put them in a bag and use your hands to make them into a crumble-like texture). Add the cookie crumble to a bowl and stir the melted vegan butter in. Add the mixture to the springform and press it firmly. Refrigate for at least 30 min.

Chocolate mousse layer

  • Whisk the aquafaba. This may take time, so have patience.
  • Melt the chocolate. Stir in the optional syrup and vanilla. I used a 65 % chocolate for this layer and did not add any syrup. Add salt for a salted chocolate mousse.
  • Gently fold the aquafaba into the chocolate. The chocolate may become firm again if this step takes too long.
  • Add this layer to the springform and let it cool for two hours or overnight.

Chocolate ganache top

  • Heat the soy cream on low heat and add the chocolate. Give it a stir until it is completely mixed. Add maple syrup if you would like a sweeter version or if the chocolate you have at hand is very dark. I used a 85 % one, and chose to add syrup.
  • Once chilled a bit, add this layer to the springform and let it cool in the fridge for at least an hour.

Topping

  • Use whatever topping you fancy. I used strawberries, because I love them with chocolate. Also, I added some vanilla and cacao nibs. And of course a scoop of vegan vanilla ice cream serves this heavy boy very well.

Did you make this recipe? Mention @cuminandyin or tag #cuminandyin