Vegan Chocolate Mousse Cheesecake

I have to tell you, I'm so proud of this baby <3
This dessert is really heavenly, soft, rich and really really easy to make; in fact I'm translating this recipe in Italian, in order for my mum to replicate it easily :)

Ingredients (for a 18 cm mould, hinged)

Base:

160 gr Oreos

50 gr Vegan Butter

Mousse 1:

100 gr Dark Chocolate 70%

1 can Coconut Milk

100 gr Plant Based Milk (Hemp)

30 gr Icing Sugar

5 gr Agar Agar

Mousse 2:

150 gr Dark Chocolate 70%

1 can Aquafaba

Pistachios and/or chocolate shaving for decoration.

Method

Step 1:

In a food processer crumble the cookies for a few seconds.

Weight the margarine in a glass bowl and melt it in the microwave (15 seconds 800W).

Combine cookies crumble and melted margarine.

Spread the mixure at the bottom of the mould (coated with baking paper) and let it set in the freezer for at least 15 minutes.

Step 2:
In the meantime melt the 100 gr of dark chocolate (2ish minutes at 350/400W), add the icing sugar and coconut cream*. Whisk well and set aside.

In a small pot heat the milk for a few seconds, and add the agar agar powder.
Mix well.
Combine the milk and the melted chocolate mixure.

* To obtain coconut cream out of a tin of coconut milk simply refrigerate the tin overnight and scoop out the condensed cream, being careful not to include water.

Pour the mousse on top of the cookie base.

Chill in the freezer for at least half an hour.

Step 3:

Whisk the aquafaba into stiff peaks, ideally into a mixture so stiff that if you turn the bowl upside down it doesnt' fall out.

As soon as it reach this lovely and smooth meringue texture...

...combine it with melted chocolate (2:15/20 minutes at 350/400W), a spoonful at the time. 

This mousse is so pefect with just these two ingredients that you don't have to add anything to flavour it. Although feel free to add a spash of vanilla extract and/or chilli powder for an extra kick!

Pour the mixture on the previous layer of mousse, decor with some chocolate shot sauce and crumbled pistacchios. Let it set for at least a couple of hours before diggin' in! 

It totally worth the wait, trust me!!

Cut it in 6 or 8 servings (I opted for the greedy option as you can see)...

 ...serve&enjoy!

Italian Version

Ingredienti per uno stampo a cerniera da 18 cm:

Base:

160 gr Biscotti Oreo

50 gr Margarina Vegetale

Mousse 1:

100 gr Cioccolato Fondente al 70%

1 Barattolo di Latte di Cocco

100 gr Latte Vegetale

30 gr Zucchero a Velo

5 gr Agar Agar

Mousse 2:

150 gr Cioccolato Fondente al 70%

1 Barattolo di Aquafaba (acqua dei ceci)

Decorazione: Pistacchi e/o scaglie di cioccolato.

Procedimento:

Step 1: 

Polverizzare i biscotti in un robot da cucina.

Misurare la margarina in un contenitore di vetro e scioglierla in microonde per 15 secondi a 800 W.

Aggiungere i biscotti alla margarina, mescolare bene e foderare la base della tortiera (precedentemente rivestita da carta da forno).

Porre in freezer per almeno 15 minuti.

Step 2:

Nel frattempo sciogliere i 100 grammi di cioccolato fondente della prima mousse per circa 2 minuti a 350/400W al microonde. 

Aggiungere lo zucchero a velo e la panna di cocco*. Montare per qualche secondo e mettere da parte.

In un pentolino riscaldare il latte a fiamma bassa e aggiungere la gomma agar agar.

Mescolare bene e combinare col resto del preparato.

*per ricavare della panna di cocco a partire da un barattolo di latte di cocco, bisogna semplicemente refrigerarlo il giorno prima ed estrarre con un cucchiaio la parte superficiale che si sarà solidificata, facendo attenzione a non includere l'acqua sottostante.

Versare il composto sulla base di biscotti, che si sarà solidificata, e porre in freezer per almeno 30 minuti.

Step 3:

Sciogliere il restante cioccolato per 2 minuti e 15/20 secondi a 800W nel microonde.

Montare a neve l'aquafaba finché si ottiene un composto fermo in modo che, capovolgendo il contenitore, non cada via.

Aggiungere l'aquafaba montata a neve al cioccolato fuso, un cucchiaio alla volta.

Versare anche l'ultima mousse nello stampo e decorare a piacere con pistacchi sbriciolati e/o scaglie di cioccolato fondente.

Porre in freezer per almeno un paio d'ore: fidatevi, vale la pena aspettare!

Ricavare dalle 6 alle 8 porzioni e servire :)

Vegan Smoked Salmon

Hello everybody!

Today I'm happy to share the recipe of this gorgeous smoked salmon.

Easy to make, only a few ingredients and 100% delicious!

Ingredients:

3 Carrots

200 ml Boiling Water

1 ts Garlic Powder

1 ts Onion Powder

2 ts Liquid Smoke

1 Nori Sheet

Salt to taste

Method:

Place carrots in a tray covered with foil.

Sprinkle some sea salt, wrap in foil and bake for 50 minutes at 180° C.

For the marinate:

Roughly tear nori sheet and place it in a blender.

Blend for a few seconds until powdered. Set aside.

In a bowl add: boiling water, garlic & onion powder, liquid smoke and nori sheet. Stir well.

Once carrots are cooked, leave them covered in foil until completely cool.

Cut carrots into slices and pour over the marinate.

Refrigerate for at least 24 hours before use (ideally 2 days).

Can last up to one week in the refrigerator. 

Enjoy in bagels or sandwiches, pies, fish cakes, risottos and sauces :)

Don't miss the video recipe of this dish!

Stuffed Peppers with Rice and Tumeric Flavoured Courgettes

Right, so it may seem a bit elaborate, but believe me, it woths every single step!After all this years this was literally the fist time I attemped to use chia seeds as egg substitute, and I'm very very pleased with both the result and texture.

In this version I used pre-boiled rice as a filling (because I had a couple of handfull as a leftover) but I've also tried with cous cous, quinoa, bulgur and pearl barley, so feel free to substitute with your favourite :)

Ingredients:

3 Peppers

200 gr Rice

1-2 Cougette

3 Tbs Nooch (Nutritional Yeast)

2 Slices of Vegan Cheese

2 Tbs Chia Seeds

2 Tbs Pea Flour

2 Tbs Olive Oil

1 Tbs Tumeric

3-4 Garlic Cloves

3 Bay Leaves

1 Chilli Pepper (optional)

Corn Flakes Crumbs (or regular Bread Crumbs)

Salt & Pepper to Taste

Method:

Grind chia seeds in a food processer, add 10 tablespoons of water and soak for at least 10-15 mintes.

Chop courgette and stir fry with some olive oil, salt, pepper and tumeric until tender (roughly 7-10 minutes).

Combine rice and pea flour.

Season with salt and pepper...

..then combine the chia seed mixture.

Season with salt, pepper, garlic (grated) and nooch.

Roughly chop some of your favourite vegan cheese (those who melt are ideal).

Stuff peppers cut in half (previously seasoned with salt and pepper) and top it with bread crumbs and olive oil. 

Final touch: crashed garlic, bay leaves, chopped chillies, olive oil and an inch of water on the bottom of the tray.

Bake at 200° C for 30 to 40 minutes.

These peppers are both delicious chilled or warm.

Enjoy :)

Vegan Chocolate Browie Cake with Raspberries and Peanut Butter

Gooey and well risen, this brownie cake will definetely make you forget you're on a vegan diet.
An explosion of flavours will accompany every mouthfull of this dessert, perfect for any occasion, from breakfast to afternoon teas.

I used a 7 inches round tin to achieve the cake look, but if you prefere making brownies all you need to do is to use a wider and rectangular container.

Also, this recipe works really well if you fancy baking regular chocolate brownies (just omit peanut butter and raspberries).

Ingredients:
125 gr Spelt Flour
120 gr Plant Based Milk (or Water)
40 gr Dark Chocolate
20 gr Cocoa Butter
60 gr Brown Sugar
20 gr Caster Sugar
20 gr Maple Syrup
1 tsp Baking Powder
1/3 tsp Vanilla Extract
Raspberries (frozen or fresh)
Peanut Butter (preferably smooth)

Method:
Roughly chop chocolate and cocoa butter, add water and microwave at 800W for 40 seconds.

Whisk the mixture until both the chocolate and the butter are melted, then combine:

sugars, syrup, cocoa powder and vanilla extract..

..sift flour and baking powder.

Add raspberries..

..and pour the mixture in a spring form cake tin coated with baking paper. 

A few teaspoon of peanut butter on the top of the cake..

..a little swirl..

..and bake at 180° C for 20 to 25 minutes.

*Special Thanks*

This is dedicate to my dear *almost* sister in law Annarita, who asked me to start writing on this blog again because she was looking for inspiration and wants to start eating healthier.

Grazie Annarita cara, ti voglio Bene :)

Vegan Tzatziki Sauce

OMG I'm literally addicted to this sauce. It's smooth, creamy with a acid and refreshing aftertaste.. In two words: Simply Perfect!

Pefect to season wraps, as a dipping sauce for your fav raw veggies or just to be eaten straight from the pot, spoonful after spoonful.
And guess what? It's very quick and straightforward to make!.. Well, at least if you remember to soak a little in advance the nuts. :)

Ingredients:
100 gr Cashews Nuts - Salted and Roasted (soaked overnight or at least for 4 hours before blending)
1 Lemon (Zest & Juice)
1/4 Cucumber (grated and drained)
1 Clove of Garlic
10ish Leaves of Fresh Mint
Salt & Pepper to Taste

Method:
Soak cashews ideally overnight (or at least fo 4 hours).

Grate the cucumber and drain the excess water with a clean cloth.

Add all the ingredients in a blender and blend until smooth and gorgeous!

*May require a bit of extra water (of some plant based milk for extra taste) in order to achieve the perfect smoothiness.*

Do not forget to taste it to adjust the saltiness and the amount of pepper........

.......and SERVE!

Told ya it was easy peasy! Hope you enjoy it :)

*Serving Suggestion*

Falafel Wrap with Homemade Sweetcorn Relish, Salad, Sweetcorn and Tzatziki Sauce.

Courgette and Smoked Paprika Pastry Rolls

Perfect as a starter, a tea or a buffet, these mouthwatering rolls are seriously easy to make. With a few ingredients and zero cooking skills, these tasty little bites will need just around 15 minutes prep plus 15 to 20 minutes in the oven. You can even prep them in advance and store the roll in the fridge before cutting and baking it.
And there they are: gorgeus and ready to be devoured :) .

Ingredients (make 30ish rolls):
1 Puff Pastry Sheet
100 gr Vegan Spread Cheese 
1 Courgette, grated (or 2 small)
Smoked Paprika, Salt and Pepper to taste

Method:
Microwawe courgette with a little salt for 7 minutes at 750-800 W.

In the meantime unroll puff pastry...

 ...and spread over an uniform layer of "cheese".

Once courgette is cooked, spread it on the cheese layer and season with some pepper and paprika.

Roll up the pastry as shown in the picture below...

...stick the end and cut pieces of around 1 centimeter. (If you need to store them in the fridge make sure to wrap the entire roll in some film before cutting it. This way it can last up to 2 days.)

Arrange bites on a baking tray making sure there's at least 1 centimeter between each one (to prevent them sticking together after they puff out) and bake at 180° for 15-20 minutes.

Rolls are perfect both warm or at room temperature.