Thanks to a friend who made a (very similar) cake for my birthday, I really got inspired and was excited to experiment with vegan cheesecakes again. Dankeschön, Sean! And here’s what I made with the help of his recipe for my birthday celebration at home – a double-grandma-approved, vegan berry cheesecake which even has some healthy ingredients in it. It’s my favourite cake at the moment – I hope you like it, too!
Another simple and easy standard recipe today: Vegan cocktail sauce. Usually, store-bought cocktail sauce is stuffed with yoghurt, cream and sometimes egg, but this one is free from additives and plant-based. It’s whipped up in three minutes and tastes great with raw veggies or crackers as a dipping sauce, with cooked potatoes as a kind of sour-cream and with all kinds of tofu and barbecue items – perfect summer sauce, I’d say!
In a lot of areas in Germany it is common to make ‘Kräppel’ (or Berliner, Krapfen or Pfannkuchen, depending on the dialect) during carnival time – little treats fried in oil similar to doughnuts. There’s a more gooey, yeast-free version of it called ‘Quarkbällchen’ with Quark (= curd cheese, kind of a lighter sour cream) and I’ve decided to give them a vegan try. Luckily, the first attempt turned out pretty well and I’m a bit proud that the taste is so close to the original. Get kneading and frying, and have a happy carnival time!
As I’m writing this post, there’s a wonderful pink and purple sky outside – perfect time for a quick and healthy, fruity and creamy pink dessert! From September to November, figs are sold everywhere in German shops, fresh from nearby France. So I grabbed a pair to combine them with berry sorbet and soy-yoghurt. That’s it!
Chocolate! Vanilla! Tartlets! Perfect combination. I’ve always wanted to do a vegan ‘cheese cake’ variation, or better still, one with a chocolate dough, similar to ‘Russischer Zupfkuchen’ (= ‘Russian twitch cake’ – does this exist outside Germany? ; )). Anyway, I came up with these sweethearts.