Creamy Pea and Edamame Spread
If you are looking for an easy lunch spread, this creamy pea and edamame spread is perfect! It is easy to make, rich in proteins and can easily be stored in the fridge for a few days. It also great as a dip for carrot …
Tag: raw
Beetroot berry smoothie
This easy beetroot berry smoothie has a lovely taste. Using beets in smoothies adds more veggies to your daily diet without comprising the sweet smoothie taste. I find beets great in berry smoothies because they have a sweet taste. Smoothies are generally great to incorporate …
Tomato and Wild Garlic Salad
I usually create most recipes for brekky, dinner and desserts, but then I figured, why not put up some of the salads I have for lunch such as this tomato and wild garlic salad. They are always super easy and fast to make, and is mostly just created from whatever is left in the kitchen and fridge.
I do also enjoy some hummus or a piece of bread (or both) on the side of a salad to keep me full for a longer period of time. Cooked quinoa is also amazing with salads!
Wild garlic / ramsons
Wild garlic, also known as ramsons, is perfect in salads, because it does not have the same strong taste as spring onion or garlic. It has a subtle spring onion taste and it grows easily in the garden. What’s not to love about beautiful green leaves in the garden that are edible at the same time 🤗
Another yummy ramson recipe:
Tomato and Wild Garlic Salad
Enjoy this fresh and colourful salad for lunch. Wild garlic, also known as ramsons, is amazing in salads and easy to grow in the garden.
Servings: 2 servings
Ingredients
- 4 tomatoes
- 10 wild garlic leaves (ramsons)
- ½ green capsicum
- 5 black olives (I use kalamata)
- 10 dried cranberries
- 1 tbsp roasted pine nuts
- apple cider vinegar (optional)
- 1 tsp pepper
Instructions
- Cut all the veggies and olives into the desired size and mix them in a bowl or place them on a platter, if you like me enjoy arranging the salad in a beautiful way.
- Sprinkle the cranberries and pine nuts on top.
- Toss some apple cider vinegar over the salad, and finish with some freshly grounded peber.
Did you make this recipe? Mention @cuminandyin or tag #cuminandyin
Refreshing blueberry and peas smoothie
Enjoy this refreshing blueberry and peas smoothie for brekky as it is or with some crunchy topping. Perfect for a on the go brekky as well. Proteins for breakfast Using peas in smoothies is my secret tip to have more proteins and fibers but still …
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 …
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.
Chocolate mousse and ganache cake
Servings: 6 people
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