More yummy treats:

• Vegan Danish Strawberry Tart (Jordbærtærte)
• Snickers Bars Glutenfree
• Rum Truffles Glutenfree
• Cacao Brownie Glutenfree
• Twisted cardamom Buns (Vegan Swedish Kardemommesnurrer)

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Vegan Strawberry Ice Cream Cake

Prep Time 25 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 25 minutes minutes

Servings 10

Calories 349kcal

Author Luna Linnemann

Ingredients

Crunchy Nut Caramel Layer

• 300 g medjool dates (20 pcs; 1½ cup)
• 100 g almonds
• 50 g buckwheat groats (¼ cup)

Strawberry Ice Cream Layer

• 100 g cashews (1 cup)
• 300 g frozen strawberries
• 250 g silken tofu
• 3 cm fresh vanilla bean
• 3 tbsp lemon juice
• ½ cup soy milk
• 1½ tsp beetroot powder (optional for colour)

Topping (optional)

• cacao nibs (optional for top)
• coconut flakes (optional for bottom)

Instructions

• Start by roasting the almonds and buckwheat groats in the oven at 280 ℉ / 140 ℃ for 15 minutes. Make sure the almonds doesn't start to look burned.
• Meanwhile soak the cashews in hot water for 15 minutes.
• Line an 8 inch / 20 cm round baking pan with baking paper.

Crunchy Nut Caramel Layer

• Once the almonds and buckwheat have been roasted, add all the ingredients to food processor and pulse until nuts have been chopped and the mass sticks together.
• Add it to the lined baking pan and press it out to form the base layer in the baking pan. It's a good idea to not make it a completely even surface, so the ice cream layer can stick better to it when cutting the cake. I use a fork to make tiny hole all over the surface.

Strawberry Ice Cream Layer

• Once the cashews have soaked, add all the ingredients for the Strawberry Ice Cream Layer to a high speed blender and blend until it is completely smooth.
• Pour the strawberry cream over the nut caramel layer and place the cake in the freezer and freeze for at least 6 hours.
• Optional: Sprinkle the cacao nibs on top before freezing.

Serving

• Take the cake out of the freezer 30 minutes before serving to be able to cut it.
• Sprinkle some coconut flakes on the serving plate before placing the cake on top.

Notes

The consistency of the cake is similar to a water based ice cream – it will crystallise, unless you take it out every 30 minutes and stir in the strawberry cream layer to break the crystals. This is due to the low (saturated) fat content. I hope you’ll still enjoy it, because the taste is not missing anything! 

 

Pair it with these summer dinner recipes

Grilled Hokkaido Bites with a tasty Curryghurt Dip (GF)

Rainbow Beet Salad

The post Vegan Strawberry Ice Cream Cake appeared first on Cumin and Yin.

The things I love most about food and cooking is the beautiful mixtures of colours creating something of an artwork like this stunning and crispy Rainbow Beet Salad. So easy and nourishing on all levels of your being.

More yummy salads:

• Easy Carrot Greens Salad
• Grapefruit Salad with Hemp Seeds and Pea Sprouts
• Buddha Bowl with Sautéed Mushrooms
• Tomato and Wild Garlic Salad
• Fresh and easy Kale Tomato Salad

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Rainbow Beet Salad

Stunning and crispy Rainbow Beet Salad

Course Appetizer, Salad, Side Dish

Prep Time 10 minutes minutes

Servings 2 servings

Author Luna Linnemann

Ingredients

• 1 yellow beet
• 1 candy beet
• 1 tbsp white wine vinegar
• 1 tbsp pine nuts
• 1 tbsp macadamia nuts
• ½ tsp white sesame seeds
• ½ tsp black sesame seeds
• 1 handful lemon balm leaves

Instructions

• Rinse the beets and slice them finely. Arrange on a large platter.
• Sprinkle the nuts, seeds, vinegar and lemon balm leaves on top.
• Enjoy as is or as a side dish.

The post Rainbow Beet Salad appeared first on Cumin and Yin.

More yummy drinks:

• Cacao Shake – The Ultimate Vegan Chocolate Drink
• Green Celery Ginger Juice
• Turmeric Latte (Golden Milk)

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Celery juice

Pure, fresh celery juice to energise your day.

Course Beverages, Drinks

Cook Time 5 minutes minutes

Servings 2 servings

Author Luna Linnemann

Ingredients

• 1 bunch celery

Instructions

• Rinse the celery and cut it into smaller pieces. Add to you juice maker.
• Enjoy as is or with a few ice cubes if not chilled already.

The post Celery Juice appeared first on Cumin and Yin.

AD: This recipe was developed for Camilles Cacao Love

Liquid gold, also known as cacao, is how it feel to drink this Cacao Shake. It is the most mouthwatering delicious vegan chocolate drink. Velvety soft, rich and ultra smooth.

More yummy chocolate treats:

• Snickers Cups
• Vegan Wholesome Chocolate Spread
• Orange Chocolate Truffles
• Chocolate oatmeal – bliss in a bowl
• Black Bean Bliss Balls

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Cacao Shake – Vegan Chocolate Shake

Course Beverages, Dessert, Drinks, Sweet Treat

Author Luna Linnemann

Ingredients

• 2 frozen ripe bananas (app. 250 g)
• 100 g cacao
• 1⅓-2 cups plant milk *

Instructions

• Measure the cacao and add to a high speed blender with the plant milk. Blend until smooth. (If the drink has become a bit too warm from blending, let cool or add some ice cubes).
• Add in the ripe bananas and blend until smooth.
• Enjoy right away or add a large handful of ice cubes and place in the fridge for up to an hour. Herefter it will start to melt and not be as creamy and delicious.

Notes

*depends on preference in consistency. The picture has 1⅔ cups plant milk.

The post Cacao Shake – the ultimate Vegan Chocolate Drink appeared first on Cumin and Yin.

AD: This recipe was developed for Camilles Cacao Love

Peanut Butter, Dates and Cacao will give you the most delicious Snickers Cups you can imagine. Feel free to share a cup with someone you care about and feel how the powerfull depth of the cacao fill both your hearts and bellies.

More yummy chocolate treats:

• Vegan Wholesome Chocolate Spread
• Orange Chocolate Truffles
• Chocolate oatmeal – bliss in a bowl
• Black Bean Bliss Balls

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Snickers Cups

Healthy, hearty Snickers cups – Yummy in my tummy!

Cook Time 25 minutes minutes

Servings 4 servings

Author Luna Linnemann

Ingredients

• 150 g cacao
• 60 g pitted, dried dates
• 85 g peanut butter
• 15 g peanuts
• pinch of vanilla powder

Instructions

• Measure the cacao and melt it over a water bath.
• Meanwhile, blend dates and peanutbutter in a food processor/blender until smooth. Add some water if needed.
• Chop the peanuts and mix them and the vanilla with the peanut cream.
• Add 2 tbsp melted cacao to a muffin cup and turn it, so the cacao will coat the inside of the cup. Leave about 1⁄2 cm along the top of the sides free so you can take them out again. Set aside in the freezer for 5 min to allow the cacao to solidify
• Distribute the peanut cream in the four muffin cup. Use a teaspoon to shape the peanut cream into the middle with spacealong the sides, so the cacao can run down along here.
• Add 3 tbsp melted cacao on top of each muffin cup and leaveit to run down the size to form a "lid" on top of the peanutbutter cup.
• Leave them to cool in the freezer for 5 min before enjoying.
• Keep in the fridge for 2-3 weeks or freezer for 4-5 weeks.

The post Snickers Cups appeared first on Cumin and Yin.

I absolutely adore chocolate and this Vegan Wholesome Chocolate Spread (Nutella) is no exception. Full of creaminess from the roasted hazelnuts, sweet notes from the dates, and flavour from the raw chocolate powder. It’s yummy times a million in a jar – perfect for a piece of toasted bread, on top of a brownie or on your morning oatmeal. Free from any refined sugar and oil and full of wholesome ingredients. Have a go and let me know.

More Yummy Chocolate Recipes:

• Orange Chocolate Truffles
• Chocolate Oatmeal
• Black Bean Bliss Balls

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Vegan Wholesome Chocolate Spread (Nutella)

This Vegan Wholesome Chocolate Spread (Nutella) is full of creaminess from the roasted hazelnuts, sweet notes from the dates, and flavour from the raw chocolate powder.

Course Dessert, Dip, Snack, Spread, Sweet Treat

Prep Time 10 minutes minutes

Servings 1 jar

Author Luna Linnemann

Ingredients

• 15 juicy dates
• ½ cup roasted hazelnut butter *
• ⅓ c raw cacao powder
• 3 tbsp plant based milk (or more)

Instructions

• Pit the dates.
• Add all ingredients to food processor or a high speed blender and blend until smooth. You can add more plant based milk for a more runny spread.
• Keep in the fridge and enjoy within three weeks.

Notes

* If you don’t have or can’t find roasted hazelnut butter, it’s super easy to make yourself. Simply roast the hazelnuts on a baking tray in the oven at 150°C/300°F for about 10-15 minutes. Once the nuts have cooled, rub the skin of the nuts with your hands or by placing them in a kitchen towel and rubbing them in here (some will keep their skin and this is fine). Then add to a food processor or a high speed blender and blend until a smooth butter forms. You may need to scrape down the sides once in a while. 

The post Vegan Wholesome Chocolate Spread (Nutella) appeared first on Cumin and Yin.

Here’s an easy summer salad with carrot greens with the bonus that you minimise your food waste.

More yummy salads:

• Grapefruit Salad with Hemp Seeds and Pea Sprouts
• Buddha Bowl with Sautéed Mushrooms
• Tomato and Wild Garlic Salad
• Fresh and easy Kale Tomato Salad

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Easy Carrot Greens Salad

Easy and food waste reducing salad recipe. Perfect for hot summer nights.

Course Lunch, Salad, Side Dish

Prep Time 10 minutes minutes

Servings 2 servings

Author Luna Linnemann

Ingredients

• 1 cup fresh spinach leaves
• 1 cup fresh rocket leaves
• ½ cup carrot greens
• ½ cantaloupe melon
• 4 plum tomatoes
• ½ cucumber
• 1 tbsp hemp seeds
• 3 tbsp roasted pumpkin seeds
• 1 splash of apple cider vinger

Instructions

• Roast the pumpkin seeds and let them cool.
• Rinse the spinach, rocket and carrot greens.
• Remove the stem of the carrot greens, as it might have a chewy consistency. Chop the carrot greens finely.
• Chop the tomatoes and cucumber.
• Mix all ingredients in a large bowl and enjoy.

The post Easy Carrot Greens Salad appeared first on Cumin and Yin.

Smoothies are one of my favourite breakfasts because you can add a lot of veggies and still have a wonderful sweet taste, and this Green Mango Smoothie is no exception. It has a subtle taste and very creamy and rich texture. Try it and feel an amazing awakening of your body by the natural fuel of fruits and veggies.

More yummy smoothies:

• Magical Black Currant Smoothie
• Beetroot Berry Smoothie
• Refreshing Blueberry and Peas Smoothie

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Green Mango Smoothie

A fresh and filling smoothie full of veggies and fruits.

Course Breakfast

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 2 servings

Author Luna Linnemann

Ingredients

• 250 g frozen mango
• 1/2 cup frozen peas
• 3 frozen broccoli florets
• 1 banana
• 1 cup water
• 5 g fresh ginger
• juice from 1 lemon (optional)
• 1 tsp wheatgrass powder (optional)
• 1 scoop protein powder

Instructions

• Rinse the ginger. You don't need to peel it if using organic produce.
• Add all the ingredients to a blender and blend until smooth.
• Enjoy with some lovely granola or fresh fruit!

The post Green Mango Smoothie appeared first on Cumin and Yin.

How about starting your day with this refreshing Green Celery Ginger Juice? Personally, I love starting my day with a big veggie/fruit juice full of healthy vitamins and antioxidants. It’s a great way to kickstart your body and reload on some of the important nutrients.

Save the celery pulp

I am developing some super delicious celery pulp patties, so make sure to save the pulp from the celery the next time you make yourself a celery juice. You can just keep it in the freezer! I always make sure to juice the celery first, so it doesn’t get any sidetaste from the rest of the ingredients. This gives a weird taste to the patties!

You can also use the pulp when making a stew or one pot tomato pasta dish. It has lots of flavour even though the juice has been squeezed out, and it works amazing to add that flavour you normally would use vegetable broth to, just without the huge amounts of added salt! How amazing is that?!

Other yummy & colourful drinks full of antioxidants:

• Magical Black Currant Smoothie
• Turmeric Latte
• Beetroot Berry Smoothie

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Green Celery Ginger Juice

Servings 2 servings

Author Luna Linnemann

Ingredients

• 2 celery stalks
• 200 g fresh ginger
• 50 g fresh turmeric
• 2 large apples
• 2 lemons (organic, with peel)
• 1 handfull peppermint leaves
• 2 tsp wheatgrass powder (optional)

Instructions

• Rinse all the veggies and fruit. I usually don't peel anything because I use organic produce.
• Chop it all in bits that fits into your juicer.
• Add all ingredients but the wheatgrass to the juicer.
• Add the wheatgrass to the juice and enjoy cold.

The post Green Celery Ginger Juice appeared first on Cumin and Yin.

Try this 1-ingredient deliciously creamy roasted almond butter. It is so much better than the store bought and you can be certain that it’s pure almonds and nothing else.

Benefits of roasting almonds below 130°C

You might have seen other recipes for almond butter that are a lot faster, because the roasting is done at a higher temperature and thus a shorter roasting time. After having my almonds turning out burned a few times, I decided to do some reading on what happens to the nutrients in the nuts when roasting them. Interestingly, this turns out to be quite different for each kind. Almonds are amongst the types of nuts which benefits from roasting at a lower temperature. The high amount of vitamin E found in almonds decreases the higher the roasting temperature. In addition, the roasting temperature has an impact on the formation of a harmfull substance called “Acrylamide”*, but by keeping the roasting temperatures below 130°C you can avoid/minimise the amount formed.

* the amount found in roasted almonds is a lot lower than what is considered harmful, but I still prefer to avoid it, now that I know how easy it is.

Source: healthline.com

Other yummy spreads:

• Creamy Pea and Edamame Spread
• Tomato Rhubarb Chili Relish
• Wild Garlic Hemp Seed Pesto

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Roasted Almond Butter

1-ingredient deliciously creamy roasted almond butter that you simply can't resist.

Course Dip, Nut butter, Spread, Topping

Cook Time 45 minutes minutes

Servings 1 jar

Author Luna Linnemann

Ingredients

• 300 g almonds

Instructions

• Turn on the oven to 125°C.
• Place the almonds on a baking trey and bake for about 35-40 minutes.*
• Add to a high speed blender or food processor and blend until smooth. You might have to stop once in a while to scrape down the sides. Have patience, it will get smooth in about 5-10 minutes, depending on your blender.
• Store in a clean jar for up to month in the fridge.

Notes

* You can skip the roasting process, if you prefer a lighter taste.

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