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  • Peanut Butter Black Bean Brownies (Vegan & Gluten-free)

    Peanut Butter Black Bean Brownies (Vegan & Gluten-free)

    recipe image

    Peanut Butter Black Bean Brownies (Vegan & Gluten-free)

    • Makes
      16 brownies
    Author Notes

    These Vegan black bean brownies are the perfect dessert for a picnic! They are the perfect mix of peanut butter + chocolate. These are great for those who have diet restrictions because they are Vegan, gluten-free, and dairy-free. They are also perfect for everyone else. No one will know that they are made with black beans! —TheLocalTaste

    Ingredients

    • 15 ounces

      Can of black beans (drained and rinsed)


    • 2 tablespoons

      flaxseed meal + 6 tablespoons of water (flax egg) **see instructions


    • 1/2 cup

      unsweetened applesauce


    • 10

      pitted Medjool dates


    • 1 teaspoon

      pure vanilla extract


    • 1/2 cup

      unsweetened cocoa powder


    • 1/4 teaspoon

      salt


    • 1/2 teaspoon

      baking soda


    • 1/2 cup

      cacao baking chips


    • 1/2 cup

      natural peanut butter (for topping)


    • 1/4 cup

      cacao chips (for topping)

    Directions
    1. Recipe Inspired by IFoodReal’s black bean brownie recipe
      Pre-heat oven to 350 degrees.
    2. Rinse and drain black beans and set aside.
    3. In a small bowl put two tablespoons of flaxseed meal combined with six tablespoons of hot water (after five minutes it should become gel-like) **these are your “flax eggs”
    4. Put black beans, dates, flaxseed mixture, applesauce, vanilla, cocoa powder, salt, and baking soda into food processor.
    5. Blend until fairly smooth (mine was still a little bit chunkier than your typical brownie batter).
    6. Stir in ½ cup cacao chips.
    7. Pour batter into a non-stick 8 x 8 baking pan or one that has been sprayed with cooking spray.
    8. With a knife swirl in peanut butter covering as much batter as possible.
    9. Bake at 350 degrees for 30-40 minutes (or until inside is cooked).
    10. Allow to cool completely before cutting.

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  • Vegan Sunflower Saag With Black-Eyed Peas

    Vegan Sunflower Saag With Black-Eyed Peas

    recipe image

    Saag is a simple preparation of leafy greens. My vegan version is creamy and hearty from the addition of a sunflower seed cream, which mellows the bitter notes of the kale. I serve it here with black-eyed peas and corn (frozen is fine), but feel free to add tofu, other vegetables, or chickpeas instead. Serve the vegan saag with rice or roti.

    This recipe was excerpted from ‘Plant-Based India’ by Sheil Shukla. Buy the full book on Amazon. This saag is part of our Vegan Comfort Food Meal Plan. Click through for more kale recipes →

    Ingredients

    For the gravy

    2 tsp. neutral oil, such as sunflower

    1 Tbsp. coriander seeds

    1½ tsp. cumin seeds

    1 yellow onion, diced (about 2 cups)

    ½ tsp. salt

    6 garlic cloves, minced or crushed (about 1½ Tbsp.)

    1 Tbsp. minced ginger

    1 green chile, minced

    ⅓ cup hulled, roasted sunflower seeds (or use raw for a smoother sauce)

    ½ tsp. ground turmeric

    4 cups packed, roughly chopped kale (about 5 ounces)

    For serving

    2 tsp. neutral oil

    1 cup corn

    One 15.5-ounce can black-eyed peas, drained and rinsed

    1 Tbsp. nutritional yeast, optional

    1 tsp. garam masala

    Juice of ½ lime (about 2 tsp.), or to taste

    Freshly chopped cilantro, optional

    Sunflower seeds, for garnish

    Preparation

    1. Step 1

      Heat the oil in a wide pan or braising pan over medium heat. Add the coriander and cumin seeds, and continue to heat until fragrant, about 1 minute.

      Step 2

      Add the onion and salt, and stir occasionally, until the onion is softened and starting to brown, 10 minutes. Adjust the heat between medium-low and medium to prevent the onions from browning too quickly.

      Step 3

      Reduce the heat to low, add the garlic, ginger, and chile, and stir until fragrant, 2 minutes. Stir in the sunflower seeds and turmeric, and add 1 cup water.

      Step 4

      Increase the heat to medium and bring to a simmer. Add the kale, stir, cover, and continue to cook until the kale has wilted, 2 to 3 minutes. Remove from the heat and transfer to a bowl or blender, let cool for a few minutes, then blend until mostly smooth. Set aside.

      Step 5

      Heat the oil over medium heat in the pan. Sauté the corn until it starts to soften, about 3 minutes.

      Step 6

      Add the black-eyed peas, gravy, nutritional yeast (if using), and garam masala, and simmer until well combined, 3 to 5 minutes. Add ¼ to ½ cup (60 to 120 ml) water as needed to reach the desired consistency.

      Step 7

      Remove from the heat, adjust the salt to taste, squeeze on the lime juice, and garnish with cilantro and sunflower seeds, if desired.

    Plant Based India-COVER.jpeg

    Recipe excerpted from Plant-Based India. Copyright © 2022 by Sheil Shukla, published by The Experiment. Buy the book from Amazon or The Experiment.

    See Related Recipes and Cooking Tips

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  • Vegan Carrot Jalapeño Soup

    Vegan Carrot Jalapeño Soup

    recipe image

    vegan carrot jalapeno soup

    Soup is my barometer.

    Soup tells me how much a restaurant cares about the details of their dishes.  It’s not the daily fish special or the fanciest steak on the menu that can tell you everything about a restaurants menu… all of the details and love and care  (if they are there) are in the soup.

    I’m talking about in the development of flavors, the house-made stock, the onion dice, the thorough puree, the texture, the garnish, the temperature.  And… since soup is not one of those glitzy menu items like pork-belly-this or fried-brussels-sprout-that… soup sits around waiting for just the right amount of salt and heat and garnish to make it shiiiine exactly bright.

    Vegan Carrot Jalapeño Soup

    Last week I ordered Carrot Jalapeño Soup at Sylvain, one of my very favorite New Orleans restaurants.  On point.  The soup was perfectly creamy (probably laden with an ample amount of heavy cream), and juuuust spicy enough to make me question and affirm my choices.  The soup had so much love and care, it really could have outshined any type of bacon fat on the menu.

    Because some of a good thing is never enough, I made my own Carrot Jalapeño Soup, vegan and with feeling.

    This soup is spicy, creamy, filling and delicious!  Dang near as delicious as this Vegan Cream of Mushroom Soup, but maybe that’s just me having a thing for raw cashews.  Let’s discuss.

    Vegan Carrot Jalapeño Soup

    This soup, as most soups do, comes together rather discretely with sautéed onions and garlic.  I also added fresh thyme leaves before adding the spice of fresh jalapeños and sweetness of fresh carrots.

    Building flavors is key.

    Carrot soup is also lovely with the balance from fresh celery.  It adds just the right amount of earthiness to the soup.  Celery always seems rather affirming in nature.

    As the soup simmers, with carrots, jalapeños, and vegetable stock, we make a simple cashew cream.

    Vegan Carrot Jalapeño Soup

    Cashew cream is born (bus mostly blended) from raw cashews and filtered water.  It remarkable that such a simple mixture can add such a wonderfully creamy texture to our soup!

    Vegan Carrot Jalapeño Soup

    Once the carrots are simmered to soft, we puree the soup (jalapeños, broth and all) into a smooth puree with an immersion or upright blender.  The blending is satisfying and steamy.

    Finish the soup by stirring in the cashew cream, tasting, and adding salt and a touch of pepper.

    Vegan Carrot Jalapeño Soup

    Because I didn’t strain the soup or the cashew cream, we’re left with a hearty soup full of character and bite.  I used two jalapeños per pound of carrots.  The jalapeños were de-seeded to remove a bit of the spice and bitterness.  It’s just enough spice to compliment the sweetness of the carrots.  This soup is simple, yet full of comfort and care.  I hope you love it!

    Print

    Vegan Carrot Jalapeño Soup

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

    • Prep Time: 0 hours
    • Cook Time: 0 hours
    • Total Time: 1 hour
    • Yield: about 6 cups 1x
    • 2 tablespoons olive oil
    • 1 large onion, diced
    • 2 cloves garlic, minced
    • 2 teaspoons fresh thyme, coarsely chopped
    • 2 celery stalks, diced
    • 1 pound (about 8) carrots, peeled and sliced
    • 2 jalapeño, seeds and ribs removed and sliced
    • 4 cups vegetable stock
    • salt and pepper to taste
    • 1/2 cup raw cashews soaked in 1 cup water for 1 hour
    • 3/4 cup filtered water

    Instructions

    1. In a large saucepan, heat olive oil over medium heat. Add onions and cook, stirring occasionally, until onions are tender and translucent, about 5 minutes. Add the garlic, thyme, and celery. Stir and cook for 2 minutes.
    2. Stir in the carrots and jalapeño.
    3. Add the vegetable stock and stir to combine. Reduce heat and bring to a simmer.
    4. Simmer uncovered until carrots are completely soft, about 30 minutes.
    5. Drain water from the raw cashews.
    6. In an upright blender, combine cashews and 3/4 cup water. Blend until smooth. Place in a small bowl and set aside.
    7. Once the carrots are soft, remove the soup from the heat and use a immersion blender to blend smooth. If you don’t have an immersion blender, you can blend the soup smooth in an upright blender in three batches. Be careful not to fill the upright blender too full with hot liquids while blending. If using an upright blender, transfer soup black to the pot and stir in the cashew cream.
    8. Taste and season with salt and pepper to taste.
    9. Soup will last, in an airtight container in the refrigerator, for up to 7 days.

    Nutrition

    • Serving Size: serves 4

    57 Responses

    1. This was INCREDIBLE! First time making carrot soup, and I think it’s the best soup I’ve EVER had. Do yourself a favor and make this <3

    3. I’m new to your site and this is the first recipe I’ve tried. Plus it gave me the opportunity to try my new Kitchenaid immersion blender. This was very delicious .

    4. Thank you for such a delicious recipe! I made it last night and absolutely love it! I just have one question. I’ve noticed in some of your other recipes with cashew cream, that you don’t drain the water from the cashews. Rather, you put both the cashews and the water they soaked in into the blender. Does that work for this one as well, or is there a special reason for draining here?

      1. I drain the water and add new water because it is more fresh. No harm, no foul though.

    5. Nutritional Info per serving? Thanks!

    6. Have used this recipe multiple times now. Saw Carrot Jalapeno soup at a cute little cafe in Chicago and had to try and make it. This version is great and my parents love it! Thanks for sharing. 😀

    7. Omg my mom made this last week. With the leftovers we added cooked quinoa and it was like a delicious, creamy, sweet, spicy quinoa porridge. SO GOOD!!!

    8. Is it ridiculous to add chorizo to this?

    9. I made this for dinner last night and it was incredibly delicious. I’ve never used cashew cream, but now I want to try it in everything! The spicy bite from the jalapenos, earthiness from thyme and celery…perfect. Can’t wait to eat the leftovers for lunch today.

    10. I made this last week for my (vegan) daughter and she loved every drop. I didn’t mix in the cashew cream, I swirled it on top and let her use how much she wanted. It was delicious, thank you.

    11. Just made this and it is delicious! (Although mine isn’t nearly as pretty an orange colour as yours-maybe my carrots were anaemic). Plus my bf, who is, what I am going to call, an aspiring vegan (I usually get in his way with my love of cheese and butter) was very pleased with my foray into the world of cashew cream.

    12. I already have cashew cream made up. How amount does the above measure out to?

    14. This is my kind of dinner! So delicious!

    15. Yummy!

    16. This looks dreamy!

      I would love to make this sometime soon 🙂 especially with those Jalapeños, my family loves spice.

      Isabelle @ Head Red & Blondi

      1. I’m not really sure who joyrunner2014 is… oops.

        Isabelle

    17. Carrots are my favorite thing to eat this year for some reason and this soup sounds (and looks) delicious. I can’t wait to try it.

      And I agree with the person who said your description was poetic. I’ve don’t think I’ve read a more beautifully written recipe.

    18. This soup sounds like the perfect way to ease into fall! I’ve never used cashew cream in a soup before — definitely going to give that a try.

    19. Sylvain is the best. I go there twice a week on average just to get the daily soup and market salad. THE. BEST. I could probably save money making this recipe at home, though 🙂

    20. This looks amazing Joy and I love the addition of cashews for creamyness!

    21. yum!! this sounds like homemade soup deliciousness at it’s finest 😀

      and the cashew cream would make the nicest creamy flavour and texture.

      so excited to try this recipe out, while we still have winter over here in Australia

      Thanks for the recipe Joy!

      and as always, lovely photos 🙂

      Bec {Daisy and the Fox}

      http://www.daisyandthefox.wordpress.com

    22. Woah, this is awesome on so many levels! And I totally agree on using soup as a ‘measure’ of a restaurant’s level of care!

    23. Perfect timing! I may have just bought 10 lbs of carrots (buying bulk always seems like a good idea at the time). Anyways, I can’t wait to make this soup!

    24. This is so wonderful!! I am addicted to carrots, I have made your carrot ginger coconut soup for my family 1000 times already. I love it every single time, but they will love it if I add this to my carrot soup repertoire

    25. whatever you serve in those FAB bowls has to be a winner..i mean c’mon! gimmethebowls! 🙂

    26. I am not vegan, but I have been recently enjoying the delicious blend of flavours vegan cooking offers. This recipe just hits every button for me. Spicy and creamy soup, yum. This is definitely on my must make list.

    27. mmmm…I’m sold! This looks comforting and nourishing, just the kind of food I want in the fall.

    28. This looks delicious. I’ve never made a cashew cream before. What else do you typically use it in? I make a carrot ginger soup that I bet could use some healthy thickening…

    30. Hi Joy. I love using cashew cream! It’s God’s gift to the dairy-free and vegan. BTW, I love your style of writing and pics. You are gifted and blessed! Sonja

      1. thank you for your kindness!

    31. My husband and I went to Sylvain during our recent visit to New Orleans, per your suggestion, and it TOTALLY ROCKED. We had such a romantic and delicious dinner there. We also visited Boucherie and were equally impressed. Your recommendations are spot on. This soup looks amazing!

      1. that makes me so happy, Kim! New Orleans is a wonderful place and I’m so happy you enjoyed some great food!

    32. how fortuitous you post this recipe! i’ve got a sick one at home, and all he wants is soup. shall be making this mach schnell

      1. i hope it’s feel better soup for your sick one!

    33. My silly guy is allergic to dairy AND nuts (especially cashews. Lame), but I’m thinking this would still work perfectly with coconut milk. Yummm…

      We all need occasional spice levels that make us question our sanity. Nashville hot chicken is a perfect example of that.

        1. Oh, we’re HUGE fans of that one! And I often increase the spice factor exponentially, so it’s probably pretty dang close to your soup!

    34. Goodness, I just love carrots.

    35. Cashew cream makes my pastas and soups super creamy every time! It is vegan secret from my meat loving family. I need this with some crispy chickpeas.

      1. crispy chick peas sound right on!

    36. Loving the flavours in this soup – looks awesome!

    37. You grabbed my attention with jalapeno — I am definitely making this soup just as soon as the weather gets a little cooler. Something that my hubby didn’t realize was FRESH carrots – you know the unbagged kind. Farmer’s market type carrot. I had him do a taste test and by golly he got what I meant. The bagged carrots have an “off” taste as far as I’m concerned. Fantastic recipe and I love the idea of the cashews.

      1. perfect for cool weather! i think adding sweet potatoes in the Fall would also be nice! i’m so glad your husband now knows the virtue of the FRESH carrot! all the difference!

    38. I love this and I have a ton of carrots from my CSA box this week so I think I may try it! I agree about judging a restaurant by its soup. I fell in love with some of my favorite restaurants via their soup.

    39. I enjoy your blog!

    40. Thanks for a vegan recipe, I’m sure even non-vegans will be converted to cashew cream. 🙂 Looks delicious!

    41. Really poetic description of this soup making and I love the idea that soup is a barometer of how much care a restaurant takes.

    42. Thanks for the recipe! Your description and pics look good.

    43. I like the looks of this. a lot. Great idea to add some cashew cream to keep some creaminess without feeling heavy after a light soup. Can’t wait to try it!

    45. oh… your soup looks insanely tasty! i’d die to try it!

    46. I love carrot soup but often find it too sweet so the spicy kick is perfect!

    47. mmm! jaki mi?y pocz?tek dnia ogl?da? takie pyszno?ci! 🙂

    48. Cashew cream is amazing stuff and such a great base that you can turn into a dip, a spread, a soup and I use it to make the coating mixture for kale chips, along with red peppers, and other stuff blended together. I know I would LOVE this soup. Right up my alley & perfect for fall! Pinned 🙂

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  • Chocolate-Covered Potato Chips with Coconut, Chile Powder, & Toasted Almonds

    Chocolate-Covered Potato Chips with Coconut, Chile Powder, & Toasted Almonds

    recipe image

    Chocolate-Covered Potato Chips with Coconut, Chile Powder, & Toasted Almonds

    Photo by www.imnotthatdrunk.com
    • Serves
      10
    Author Notes

    This recipe literally came to me in a dream. I dreamed I was talking to another foodie friend and told her about my awesome new recipe- and there it was. I Googled it when I woke up and found out that, unfortunately, I did not come up with the chocolate-covered potato chip idea by far. It’s all over the places. However, I humbly believe that this is the best one, both because it tastes delicious and because it was crafted by the Dream Gods. —Jenb42

    Ingredients

    • 16 ounces

      bag of thick-cut, sea salt potato chips.


    • 8 ounces

      good dark chocolate chips, or chocolate broken into pieces


    • 1 tablespoon

      butter (margarine if you’re vegan)


    • 1/2 cup

      toasted unsweetened shredded coconut


    • 1/2 cup

      toasted almond pieces (not slivered)


    • 1 teaspoon

      cinnamon


    • 1 teaspoon

      cocoa


    • 1 tablespoon

      ancho chile powder, or the teeniest pinch of habanero powder (or both)

    Directions
    1. Cover 2-3 baking sheets with parchment paper
    2. Melt the dark chocolate and butter/ margarine together. You can use a double boiler if you like, but I usually just heat the chocolate and butter/margarine on low and whisk it now and then until it’s melted.
    3. There are two ways to get the chocolate on the potato chips:

      1. Dip each potato chip into the chocolate and lay on the parchment. The advantage of this is that the chips will get covered with chocolate on both sides if that’s what you’re going for. The disadvantage is that if your chips are thinner, they may break and you have to search in the melted chocolate which is not easy.

      2. Use a pastry brush to brush each chip with melted chocolate. The advantage is the chips won’t break and they’ll have chocolate on one side if that’s what you’re going for. The disadvantage is you’ll get chocolate everywhere, so lay out some extra parchment below the heated chocolate pot and baking sheets.

    4. Now it’s time for the additions. You need to do this quickly, before the chocolate hardens.They should be added in this order:

      1. Sift the ancho chile powder over the chips. If you’re using habanero powder, add the TINIEST SPRINKLING.
      2. Sift a little cinnamon and cocoa over the chips.

      2. Sprinkled the toasted almond bits over the chips.

      3. Sprinkle the toasted coconut over the chips, pressing down a bit so more of it sticks.

    5. Once the chocolate has hardened, eat and enjoy!

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  • Almond Tahini Cake with Rose Syrup and Pistachio

    Almond Tahini Cake with Rose Syrup and Pistachio

    recipe image

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    Reference ID: #3accd5c6-d0bc-11ef-9b8d-f2e682d9d385

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  • Indian-Spiced Vegan Potato Burger

    Indian-Spiced Vegan Potato Burger

    recipe image

    Indian-Spiced Vegan Potato Burger

    Photo by Julia Gartland
    • Prep time
      20 minutes
    • Cook time
      1 hour 15 minutes
    • Serves
      8
    Author Notes

    The meaty—excuse the pun—part of this vegan burger is the potato patty, which is made of potatoes, vegetables, and spices, a patty good enough to eat by itself. —Annada Rathi

    • Test Kitchen-Approved
    Ingredients
    • For the potato patty

    • 2

      Russet potatoes


    • 1 cup

      finely diced cauliflower


    • 1/2 cup

      finely diced carrot


    • 3/4 cup

      finely diced green beans


    • 1 teaspoon

      peeled, grated ginger


    • 5 tablespoons

      oil like Canola or vegetable oil divided


    • 1 teaspoon

      turmeric divided


    • 1/2 teaspoon

      garam masala


    • 1/2 teaspoon

      red chile powder


    • 3/4 teaspoon

      raw mango powder, also called amchur


    • 3/4 teaspoon

      salt


    • 1

      slice of bread, white or ciabatta

    • For the burger assembly

    • 8

      buns


    • 1 cup

      cilantro chutney


    • 4

      tomatoes sliced


    • 3

      red onions sliced


    • 1/2 cup

      chaat masala


    • 1/2 cup

      Canola oil

    Directions
    1. For the potato patty
    2. Poke holes around the russet potatoes with a knife. Boil them in 3 cups of water for 30 minutes. Thereafter set the potatoes out in a colander to cool down and dry out. Peel the potatoes once they cool down and mash them in a mixing bowl. The mash does not need to be smooth.
    3. Pour 1 tbsp oil in a saute pan on medium heat and add 1/2 tsp turmeric. Add diced vegetables and saute for 10-15 min. The primary purpose of this step is for the vegetables to lose their raw taste. Once the vegetables cool, add them to the potato mash.
    4. Add garam masala, red chile powder, salt, remaining turmeric, raw mango powder and ginger to the vegetable, potato mix. If you don’t have raw mango powder, replace with a tsp of lime juice. Set aside.
    5. In a large bowl, take about 2 cups water. Immerse piece of bread in it. Stir it around with a fork and make sure it remains in water for 5-10 minutes. Now take the bread and squeeze it between the palms of your hands. Make sure that you squeeze the bread dry. Combine this soaked bread with the potato, vegetable mixture and mix well.
    6. Now make patties that are about 3 inches in diameter and 1/2″ thick out of the potato, vegetable mixture. You’ll get about 7-8 patties. Now heat a nonstick pan, pour 2 tbsp oil in that pan and place 4 patties on them. Heat them till they get a brown, crunchy exterior.
    7. Repeat with the rest of the 4 burgers.
    8. I froze a couple of patties in an airtight container in the freezer. And heated them in a toaster oven after 2-3 days. Tasted lovely!
    9. In order to grill these burgers, pre-cook them fully on a non-stick pan as mentioned above. Freeze them, throw them on the grill at your BBQ.
    1. For the burger assembly
    2. Pour oil on a nonstick pan. Roast both sides of bun till they get a golden sheen.
    3. Spread cilantro chutney inside the bun. Place the potato patty and place 2 slices of tomato and onions. Sprinkle chaat masala (salt and pepper is fine too) on tomatoes and onions. Close the bun and eat away.
    4. Feel free to eat the patty on its own too with cilantro chutney. Actually I insist!

    To some people’s frustration, I like to talk about food before cooking, while cooking, while eating and of course after eating.

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  • Vegan Lumpia Shanghai With Tofu & Vegetables

    Vegan Lumpia Shanghai With Tofu & Vegetables

    recipe image

    Vegan Lumpia Shanghai With Tofu & Vegetables

    Photo by Rocky Luten Prop Stylist: Alya Hameedi Food Stylist: Yossy Arefi
    • Prep time
      40 minutes
    • Cook time
      30 minutes
    • makes
      16 lumpia
    Author Notes

    Lumpia is a type of spring roll adapted from Chinese cuisine by the Philippines and Indonesia. In my family, lumpia is a staple for celebrations like birthdays, Christmas, and New Year’s Eve. It’s the star of every Filpino gathering, the dish that gets eaten right away—a favorite of kids and adults alike.

    This particular recipe is my vegan take on my mom’s lumpia Shanghai, which are filled with ground pork or beef. They’re easy to make and can also be stored in the freezer in an airtight container (or a ziplock bag lined with parchment paper) for a couple of months. You’re welcome to make your own lumpia wrappers if you’re up for it, but I recommend using store-bought (they’ll be labeled “Spring Roll Pastry”) for ease—just make sure you don’t accidentally purchase egg roll wrappers, which are a lot thicker and have a different texture.

    This recipe serves yields about 16 rolls and will serve 4 to 6 people, but you can easily double it if you’re thinking of freezing them or want to make a larger batch. My mom says it’s best to freeze them an hour before frying to get a crispier result, but you can certainly cook them right away if you simply can’t wait. I don’t roll mine too tightly, to make sure air pockets don’t show up when frying—this should also help you get an even golden brown exterior. You’ll notice that I don’t add a lot of seasoning to the filling mixture. That’s because the wrappers themselves already have a bit of salt, and lumpia is not meant to taste overpowering. One roll should make you head back to the platter for seconds.

    When frying, make sure not to overcrowd your pan (I like to fry five rolls at once in a 10-inch skillet), and cook them until each side is golden brown and crispy. This shouldn’t take too much time as long as the oil is hot enough—and be sure to keep an eye on them to avoid burning. To serve, pair lumpia with your favorite sweet and sour sauce or banana ketchup. —Ria Elciario

    Ingredients

    • 1 cup

      julienned (or shredded) carrot (about 1 large)


    • 1 cup

      bean sprouts (about 2½ to 3 ounces)


    • 1 cup

      finely sliced green beans (4½ ounces)


    • 1 cup

      extra-firm tofu, finely crumbled (about 6 ounces), plus more as needed


    • 1

      medium yellow onion, coarsely chopped


    • 1/2 tablespoon

      kosher salt


    • 1/2 teaspoon

      freshly ground black pepper (optional)


    • 1

      package of 8×8-inch spring roll wrappers (8½-inch works as well), thawed if frozen


    • Neutral oil, for frying


    • Sweet and sour sauce or banana ketchup, for serving (optional)

    Directions
    1. In a large mixing bowl, combine the carrots, bean sprouts, green beans, tofu, and onion, then season with salt and black pepper. Using your hands, mix well to make sure everything is fully incorporated. You should have about 5½ cups (or 19 ounces) of filling.
    2. Separate the spring roll wrappers from one another and prepare a cup of water for sealing each roll.
    3. To roll, lay one wrapper on a clean work surface (or cutting board) and add 2 tablespoons of the vegetable mixture about 1½ inches from the bottom of the wrapper. Spread out the filling into a rectangular log about 3 to 4 inches long, making sure to leave about 1½ inch on the left and right sides cleared for rolling.
    4. Fold the wrapper from the bottom up (covering all of the vegetable mixture), then fold the left and right sides over. If you notice any gaps, feel free to use some more crumbled tofu to fill it in as needed. Working bottom to top, roll until you have half an inch of the wrapper left, then dip your finger in water, run your damp finger along the exposed wrapper, then finish rolling to seal the roll. Transfer the roll to a plate, seam side down to secure the seal, and repeat until you’ve finished your vegetable mixture. At this point, you can freeze the lumpia for an hour before frying (directly from the freezer) to get them crispier, or store them for up to 2 months to cook whenever you want.
    5. Heat a ¼-inch layer of oil in a large nonstick pan over medium-high heat.
    6. To check if your oil is hot enough, drop a small piece of wrapper and see if the oil bubbles around it—if it does, you’re good to go!
    7. Working in batches, add about 5 or 6 rolls (make sure they’re not sticking to each other). Fry for about 2 to 3 minutes per side or until golden brown—check frequently to make sure they don’t burn.
    8. Remove the rolls to a paper-towel-lined plate or a wire rack fitted over a sheet pan to drain for 5 minutes. Serve with sweet and sour sauce or banana ketchup.

    Read More

  • Cold Avocado Soup With Sweet Corn And Bacon

    Cold Avocado Soup With Sweet Corn And Bacon

    recipe image

    IMG_5344

    I know what you’re craving.  I know what you’ve got on your mind.  I know juuuuust the thing you need.

    Cold.  Green.  Soup.

    Sexy right?  Just the thing you’ve been yearning for?  The answer to all of your burning questions?  The great treasure?

    Wait…. no!?

    Cold green soup isn’t your thing?  Come on…. let me at least try to change your mind.

    IMG_5294

    This soup starts with creamy, ripe, delicious avocados.  We’re off to a wonderful start!  It’s the start of amazing things like guacamole.  But wait… stop thinking about guacamole.  We’re not making that.

    Psssst!  Sneak up top and check out the podcast page for the latest Joy the Baker Podcast!

    IMG_5275

    Look how pretty food is!

    This is going into the creamy, cold, green goodness.

    IMG_5285

    Sweet corn is worth freaking out over.

    Sweet corn with lime and cooked onions is worth triple freaking out over.

    IMG_5308

    We’re going to cook up all of these pretties and spoon a generous portion into the center of the creamy, cold, green goodness soup.

    These corn, spice, and bacon mixture will add just the kick and crunch the soup needs.  Lime?  Zesty.  Parsley?  Bright.

    ba love

    The recipe is adapted from this month’s Bon Appetit magazine.

    They also have a clever corn-cutting trick.  I didn’t use their clever corn-cutting trick.  I prefer to have my corn fly all over my counter and floor as I cut it.

    Also… please look at the cover on Bon Appetit.  It’s pietown central in this month’s issue.

    How is it that I decided to make cold, green soup?  I dunno.  I don’t.  I have issues.

    avocado soup collage

    The soup is as smooth as can be.  Avocado blends beautifully and creates a pure velvet soup.  It’s flavored delicately with only lime and salt, so the avocado flavor really shines through.  A generous amount of sweet corn and salty bacon  hash give each bite of this soup a kick of flavor and a touch of crunch.  The soup and hash are a match made in heaven.

    Creamy, bright, salty, rich and delicious.  I wasn’t sure I would love this soup… I’ll be honest… then I finished two bowls.  It’s different, and sometimes different is delicious!

    Cold Avocado Soup with sweet corn and bacon

    makes about 4 cups

    adapted from Bon Appetit August 2011

    Print this Recipe!

    For the Soup:

    2 ripe Haas avocados

    1 cup vegetable broth

    1 tablespoon lime juice

    2 tablespoons sour cream, creme fraiche, or milk (optional if you’re vegan)

    3/4 teaspoon salt (plus a bit more if you’re a salt freak like me )

    1 1/4 to 1 1/2 cups water

    For the Topping:

    1 tablespoon olive oil

    1 small yellow onion, diced

    2 ears fresh corn, sliced from the cob

    1/2  jalapeno pepper, de-seeded and diced (I used a fresh cayenne pepper)

    4 slices cooked bacon, chopped (optional if you’re vegan)

    small handful fresh parsley leaves, chopped

    salt and pepper to taste

    To make the soup, place avocado flesh in a blender along with vegetable broth, lime juice, sour cream (if using), and salt.  Blend until the avocados are creamy.  Remove the center from your blender lid, and while blending, slowly add the water.  Soup will be done when smooth, with your desired consistency.  Feel free to add a touch more water if you prefer a thinner soup.  Taste and add salt and pepper as necessary.  Place in a container in the fridge while you make the topping.

    To make the topping, heat olive oil in a skillet over medium heat.  Add onion and cook until translucent and browned, about 5 minutes.  Add corn and jalapeno and cook for 3 minutes more.  Add sliced bacon and parsley.  Cook until everything is warmed and just browned.  Add salt and pepper to taste.

    Pile about 1/2 cup of warm topping into a bowl.  Pour cold soup around the topping.  Serve and enjoy.  Soup lasts up to three days in and airtight container in the fridge.  

    116 Responses

    9. Wow.

      I love…adore avocado!

      I love them with milk and sugar…and I love them guacamole’d

      I never thought that you could make a soup from it.

      One question though…does this soup go well heated too? I

    11. can it be heated/warmed as a hot soup instead?

      1. Well, I won’t stop you but the recipe is intended to be cold.

    12. AH joy, this is one of the most delicious things I have eaten in a long, long time. And it was so, so easy- I used frozen corn and turkey bacon and red onion. And we ate it with biscuits and had enough for 3 servings. Seriously, I can’t believe how good this is- this is one of the best recipes that I’ve tried from you.

    16. Oh my, Joy. I just made this soup and it is quite possibly the best soup I’ve ever had. The perfect summer dinner, light and refreshing. The addition of bacon just takes it over the top. Thank you SO much for sharing this recipe!

    17. Hey Joy, I totally made this! It was super delicious, and my boyfriend has a huge crush on avocado so it made him happy. So what I’m saying is, thank you for improving my love life with green soup?

      https://dianeabroad.com/2012/07/02/avocado-soup/

    19. I was exploring your recipes and everything looks delicious! That said… this recipe is listed under “vegan.” You might want to fix that.

    25. Yummm I have got to make this! I love avocados so much…we even stayed in “Avocado Cottage” on our honeymoon. My husband knew no other place stood a chance after I found that one.

      Your photography is amazing too.

    26. I was curious, though a little nervous about this. It was surprisingly good, though it really needs the toppings. I tried it without the corn etc and that was too weird, but add the corny goodness and it was a nice summer meal.

    27. I love avocados! I have a tree in my backyard back here we call them ‘aguacates’ definitely trying the recipe out 🙂

    28. Oh my! I love it when you post recipes containing avocados! It’s a miracle I’m not 500 lbs by now from all the avocados I eat (lol). Thank you for always trying to make these simple recipes vegan friendly as well!

    30. Oh my! I normally hate cold soup too but I will definitely give this a try. Sounds like summer goodness to me especially living in Savannah, Ga…..its H-O-T !!!!!!!!!!!! Thanks!

    31. What is the Cal. I’m watching my numbers. It looks yummie!

    34. ohhh joyy, I loved your website before, and i love it now, this is always my go to for ideas when i’m feeling uninspired, ans i believe i will be making this for lunch today! Thanks so much keep it up!

    35. Thanks to this, I will be making (and eating) my very first col soup.

    36. Just made this tonight – substituted a little (chicken broth and lemon, and no jalapenos) due to our pantry. This was DELICIOUS. We were also eating flounder, and my husband used this soup and salsa as a fish topping (Southwestern Flounder!), and is suggesting we use it on hamburgers, chicken, anything. It was definitely a hit! Thanks!

    37. the background is very pretty and inventive Joy! good job (saving the earth along with green soup! you’re my hero. to date.

    38. Do you have to use Haas avocados? Or will the regular green ones work that are in season here?

    39. yet to try. I have this crazy hot peppered chili from the local market. I was crying for some guac to go with it. (I really can only eat 3 bites at a time.) Ironic and wonderful that you picked avocado soup today. I will follow up with my feedback.

    40. So excited! I’m bringing this to dinner tonight with the family as a side to go with some amazing burgers. Can’t wait to show it off!

    41. Just made it! Cook the onion/corn mixture in the bacon grease. Delicious!

    42. Not only the recipe sounds delicious, but the photography just makes you want to take the spoon and dive in!! YUM

    43. how did you know this is what I’ve been craving?? LOVE avocados and I have 2 perfectly ripe right now! <3

    44. In Hawaii the avocados are almost $3 a pound, but having grown up in California, I love hass avocados so I still buy them. I am looking forward to my first spoonful of creamy soup with BACON, and all the other colorful ingredients. Mahalo for the recipe.

    45. Eating a guacamole-like delicacy by the spoonful?

      I’m sold.

    46. I am not usually a huge fan of cold soup, but I must say that this recipe (with my favorite food–avocado), sounds absolutely scrumptious.

    47. oh… oh man. avocadoes? bacon? i’m there.

    48. I had a bad run in with avocado ice cream a little while ago…it tasted like sweetened guacamole and quite frankly I’m a little scarred. But anything with bacon….

      1. i have been there… i have.

    49. I love avocado. I love these pictures. I love this blog.

      Thanks Joy!

    50. Hi Joy! This may be a noob question, but does the soup change its colour after a while in the fridge? I know if I cut an avacado and put half in the fridge it starts to go brown. I was just wondering if that happens with this soup and if so, how do you stop it? (does the lime help?) Thanks!

      1. Don’t worry too much! The lime in the soup keeps it from turning brown! You’ve got three days of bright green soup! Thank goodness for citrus!

    51. Joy! This is a perfect reason to get up and get my A$$ to the Farmer’s Market! Even though….it…is…..SOOOOO….early…. 🙂 This for dinner, your peach blueberry pie for dessert. A solid plan. Will need coffee of course. 😉

    52. avocado soup sounds yummy! I read that magazine purely for the pie on the front. It looks just too good

    53. Okay, I’ve always been a bit skeptical about cold soup, let alone avocado soup- you see I like my avocados too much to mess with them. Buuuuut, I may have to try this. Your first photo makes this look like a pretty convincing, tasty option (especially with the corn bacon goodness on top).

      Oh, and I’m diggin’ the cover on that magazine!

    54. Just finished making this….eating it as I write…and loving it. Definitely a keeper! Thanks for sharing Joy 🙂

    55. I have all those things in my fridge. Perfect, making it now.

    56. I love the looks of everything that’s going on in that soup!

    57. So Joy, I saw this soup and was like “this looks SO GOOD.” but then i was like “Maybe it’s weird. A little weird? maybe? oh man. ew. I probably won’t even like it.”

      Then I made the green part. I still was doubting. Then I put it all together in a bowl and I am writing this comment now while eating it. My sister and I give it two thumbs up. Daaang this is tasty.

    58. Yum, I love avocado!! It looks gorgeous too, almost too good to eat–well, almost!

    59. Joy- how about a raw avocado pie!

    60. i think this ranks as the most BIZARRE craving I’ve had to date; I really wanna try this!

    61. I personally think it’s a very sexy green soup… 🙂 Thanks for sharing! Love your blog!

    62. this soup looks so pretty and fancy and summer-like! plus…i love all that business that’s up on top!

    63. Ummmm, holy crap this looks good!

      a) I love avacados

      b) I love bacon

      c) I love sweet corn

      d) I am making this next week for dinner.

      e) That is all, goodbye.

      PS – thanks for sharing!

      http://www.sweetheartadventures.blogspot.com

      Rach

    64. I hope you know just how much you’re enabling my avocado soup addiction. Just when I thought I had a handle on things, now there’s corn and bacon involved.

      Corn. And. Bacon.

      A major relapse is imminent…

    65. Amazingly delicious looking soup! If only I had corn and avocado in hand. Off to add it in my shopping list for next week 🙂

    66. OMG, I read that magazine and saw that picture for corralling your corn on the cob, and thought of you, and that one time you were talking about scraping corn off the cob, and saying, “It’s going to go everywhere. It just is. And you know what? That’s okay.” or whatever.

      Also, I just glossed over that recipe b/c I thought for sure I wouldn’t like it, but you totally just convinced me! You could convince me to dip fish sticks into my coffee and eat them for dinner! 🙂

    67. Those are the most delicious looking avacados, ever!

    68. I’m going to be honest… I hate cold soup with a passion.

      But! somehow this looks absolutely delicious.

      Avocado+corn+bacon= my three favorite things ever wrapped all up

      in one delicious recipe.

      This issue arrived in the mail about a month ago and I’ve yet to

      looked at it, shame on me!

      P.s. I love the paper you used for the background.

    69. I love your brown, wrinkly parchment paper. But this soup is that love magnified 10x!

    70. What a unique soup! I neeeeeed to try this before summer ends!

    71. This sounds delicious! Sweet corn is definitely worth freaking out about.

    72. I’ve got absolutely nothing against cold green soups. Especially when the main ingredient is avocado. Oh and corn. and bacon. Yup, nothing wrong here!

    73. This soup has everything you need on a hot summer day – cold and refreshing thanks to the lime and peppers. And great color – very nice!

    74. The soup is actually mouth watering. I love all those ingredients. Will definitely make it soon!

    75. I wasn’t a fan of cold soups until I became an adult. I have, however, been a fan of bacon and sweet corn since birth.

      This soup is such a winner – I just know it’ll be perfect on one of these hot summer days. I love that you used a fresh cayenne pepper as well.

      Lovely! Thank you!!

    76. This looks fantastic! Just one question… got any tricks for knowing which avocados will be as freakishly perfect on the inside as the ones you photographed?! As great as they seem to the touch to me at the market, it’s so hit or miss when I get home and actually open them… would love to know if you have any avocado-selecting secrets!

    77. YAY! Thank you! I have ripe avocados! I have sweet corn! I have bacon! Tomorrow night I don’t have to worry about cooking boy-friendly things, and I’m totally making this lovely soup for myself, and watching a chick flick and painting my toenails. 🙂

    78. I love that this soup basically epitomizes summer. Such simple ingredients and it looks delicious!

    79. Mmmm… my mouth started watering as I read this post. I think I need to make this TODAY.

    80. Oh. Oh my. Must do this now. Thank you for a beautiful summer soup!

    81. I’ve been meaning to try avocado soup all summer, but never got around to it. This may be the push that I need! It’s like a Cream of Gazpacho 😉

    82. So refreshing and perfect for this time of the year!

    83. I could take this straight through an IV. Dear, God.

    84. Believe it or not, I actually have had chilled avocado soup on my mind for awhile. All Summer I’ve been yearning to make it, but I just keep putting it off. 🙁

      Not anymore though! Originally I was planning on making a recipe that I found in The New Basics cookbook, but your avocado soup looks so much more delicious. Plus it has bacon. Bacon is always a win! 🙂

    85. Sometimes different IS delicious! I’m a fan.

    86. Cold soups are such a luxury, and avocados seem to be made for cold soup-making. The bacony corn hash looks sublime.

    87. Oh my! I really love the idea of using baking parchment as a backdrop for food presentation. These photos really are top notch!

      And the recipe … certainly something I’ll be trying one of these days, although I might omit the bacon.

    88. I adore cold soup! Thank you for sharing this recipe and all the lovely photographs… I haven’t ever had problems with my corn flying all over; perhaps I should be purchasing more adventurous corn.

      Now to find some avacados…

    89. Off to buy avacados and corn. Already have the bacon. I saw the corn/bundt cake pan tip in Bon Appetit too and wondered, “why didn’t I ever think of that?” Although my weird old cat now eats off the floor like a dog so maybe she will like corn flying all around. Green soup is good!

    90. While I love everything about this soup recipe, the thing I most want to comment about is the photography in this post–wow, Joy. These are some fantastically amazing photos, and I just wanted to letcha know it. 🙂 I always admire them, but today’s are particularly beautiful–thanks for sharing!!

    91. Something about this makes me want to simultaneously pour it into a glass and/or soak it up with a think crusty piece of baguette. Either way, it looks delicious and it looks like dinner tonight. Thanks!

    92. Great colors in the soup and I love the crumpled paper background!

      You never disappoint, Joy!

    93. This looks crazy and amazing. But those avocados – they look beautiful. The worst thing ever is cutting into an avocado and finding it to be brown or icky or too hard.

    94. How did you know what I was yearning for?!!? You got it Joy!!! 🙂

      ….I agree, this looks like something to freak out over!!! Mmmmmm!!! 🙂 It would even be 1,000,000 X better if someone else would make it for me….. Great work, Joy! Great work!!

    95. I love avocado always! This cold green soup won me over. And man! That Bon Appetit cover is just lovely!

    96. there is nothing like avocado and bacon together. I’m obsessed.

    97. Joy, will you marry me?

    98. I adore cold soups in the summer, and anything avocado-based is bound to be a winner. The corn and bacon are the perfect finishing touches!

    99. Your photos and tutorial are great on this one…I’m loving the great color of the soup. I always assume that avocado will turn on me if i use it in anything other than guac. The warm topping is an interesting touch. AND, I love your wooden bowls.

    100. What a great combo of textures and flavors in soup!

    101. Any recipe that starts out with perfect looking avocados, doesn’t turn on a stove or oven for the soup itself, and has a stellar looking topping…is a total winner in my book. I mean c’mon, it’s like eating…guacamole by the bowlfull. That’s never a bad thing 🙂

    102. @JessicaAnn – I live in England too and believe it or not I have found some incredible avocados here in Cornwall – I mean mind blowingly good. They definitely matched up to the ones I’ve sampled in the US, so if your ever in this neck of the woods get yourself to a local farm shop for some top notch avocados x

    103. Oh yes, different sometime is D-E-L-I-C-I-O-U-S!

      Creamy avocados can be worth not making a pie, I suppose.

      And crunchy corn and bacon with creamy avocado are worth not making a pie.

      Even for us, pie-lovers and pie-addicted-girls.

      P.S. I prefer to have my corn fly to. I have issues. Too.

      P.P.S. I’ve tried something different. And delicious. If you’re interested, have a look:

      https://www.sugarandink.net/2011/08/fig-pesto-and-scary-things.html

    104. This looks sensational Joy! I can sub the sour cream for vegan sour cream:) I just happen to have fresh corn in the fridge too – woot! Thanks for another wonderful recipe idea x

    105. Oh, I wish we’d still have some hot summer days left and I’d definitely make this. But cold soup on a crisp early fall day doesn’t really match up. I’ll have to remember it next year.

    106. This is going to the tippy top of my to do list!

    107. Why do I live in stupid England where avocados that perfect are impossible to find!? Gargh!

    108. I love reading your posts just as much as the actual recipe – puts a smile on my face! As for cold green soup – I’m up for the challenge.

    109. What an interesting idea…the soup looks so pretty and everything is better with bacon!

    110. Being the freak I am, cold soup kind of freaks me out. How can soup be cold?! Right? No? But the whole corn, bacon and avocado thing going on around here has changed me. Consider me persuaded.

    111. The color of the soup and extremely appealing. We can only see, we can’t taste but the empty bowl says it all:)

    112. This looks like just what I fancy for lunch on a hot August day. And I love the ‘vintage’ tip about the corn!

    113. I can’t believe it! I have everything already to make this! It must be some kind of amazing food sign.

      P.S. Love the background you used for these. So much texture!

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  • Spinach & Dill Pasta Salad

    Spinach & Dill Pasta Salad

    recipe image

    Be the first to rate & review!

    Edamame gives this veggie-packed vegan pasta salad a bit of feel-full protein. Serve topped with extra freshly ground pepper, if desired.

    Updated on April 22, 2024


    Cook Mode
    (Keep screen awake)

    Ingredients

    • 1 tablespoon white-wine vinegar

    • 1 tablespoon extra-virgin olive oil

    • ¼ teaspoon dried dill

    • ⅛ teaspoon garlic powder

    • ⅛ teaspoon salt

    • ⅛ teaspoon ground pepper

    • ¾ cup cooked whole-wheat fusilli or penne

    • 1 cup chopped spinach

    • ½ cup cherry tomatoes

    • ¼ cup shelled edamame (thawed if frozen)

    • 2 tablespoons shredded vegan cheese

    • 1 tablespoon finely chopped red onion

    Directions

    1. Whisk vinegar, oil, dill, garlic powder, salt and pepper in a medium bowl. Add pasta, spinach, tomatoes, edamame, cheese and onion; stir to combine.

    Originally appeared: EatingWell Magazine, September/October 2017

    Nutrition Facts (per serving)

    367 Calories
    19g Fat
    41g Carbs
    12g Protein
    Nutrition Facts
    Servings Per Recipe
    1
    Serving Size
    2 1/2 cups
    Calories
    367
    % Daily Value *
    Total Carbohydrate
    41g     		15%
    Dietary Fiber
    7g     		24%
    Total Sugars
    4g
    Protein
    12g     		23%
    Total Fat
    19g     		24%
    Saturated Fat
    2g     		12%
    Vitamin A
    3678IU     		74%
    Vitamin C
    22mg     		25%
    Folate
    166mcg     		42%
    Sodium
    417mg     		18%
    Calcium
    181mg     		14%
    Iron
    3mg     		17%
    Magnesium
    84mg     		20%
    Potassium
    564mg     		12%

    Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

    * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

    (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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  • Raw Vegan Matcha Snickers Cheesecake

    Raw Vegan Matcha Snickers Cheesecake

    recipe image

    Raw Vegan Matcha Snickers Cheesecake

    Photo by Justina
    • Serves
      8
    Author Notes

    Made up of three layers, this raw vegan cake really is the dreamiest, softest, tastiest cake… EVER!


    —Justina

    Ingredients

    • 1 cup

      peanuts


    • 1 cup

      walnuts


    • 2 cups

      medjool dates


    • 1/2 cup

      cocoa powder


    • 1/4 teaspoon

      salt


    • 2-4 tablespoons

      maple syrup


    • 2 cups

      cashew nuts (soaked overnight in water)


    • 1/3 cup

      peanut butter


    • 1/3 cup

      maple syrup


    • 5 tablespoons

      almond milk


    • 2 cups

      tinned coconut cream (the creamy top layer is what is needed)


    • 1/4 teaspoon

      salt


    • 1 cup

      coconut oil


    • 1 teaspoon

      vanilla bean paste


    • 2 teaspoons

      organic matcha green tea powder


    • 2 cups

      medjool dates (soaked overnight in water)


    • 1/4 cup

      water


    • 1 tablespoon

      peanut butter


    • 200 grams

      dark chocolate


    • 1 handful

      Edible flowers (optional)

    Directions
    1. For the base:
      Blend the nuts until they form a crumb like consistency.

    2. Remove from the blender and set aside.
    3. For the matcha nougat layer

      Add all ingredients in a blender and blend until smooth.

    4. Add on top of the cheesecake base and place tin back in the fridge to set for at least 4 hours.
    5. For the topping
      On a cooker, melt the chocolate in a bowl set over a pan of boiling water.
    6. Pour over the cheesecake and sprinkle over the crushed pistachio nuts.

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