The past few days has been rather grey and rainy leaving us with lots of time to go to the cinema, pay an extra visit to our favourite café, and search for awesome and inspirational blogs. So we thought we would share with you a few of the things that caught our interest lately (and of course a recipe if you go to the bottom);
Making our own kombucha: We just made our first batch of this wonder-drink and we’re pretty stoked about it. This drink is filled with probiotics, vitamins, and all sorts of good-for-your-gut-things.
A veggie sandwich filled with pickled artichokes and cream cheese at our favourite café: It was so simple, yet so good! We have to try and re-create it ASAP!
The combination of chickpeas and nut butter: It’s amazing how well these two go together, and we’re working on a new recipe for blonde brownies. Hopefully, it’ll pass the ‘quality-test’ and make it all the way to the blog!
The cookbook by My New Roots: We are in love. This book is so beautiful and so inspiring!
The movie ‘A Girl Walks Home Alone at Night’: Think Iranian vampire western thriller. In black & white, of course. Cool right? Oh, and the sound-track alone is totally worth it.
This blog: If you don’t know Cashew Kitchen yet, make sure to check it out. Agnes is sharing beautiful veggie dishes!
And this blog: We’re really inspired by all the amazing recipes for mums and mums-to-be (yeah, we’re in that phase now) as well as all the other delicious veggie-based recipes posted by Jo.
Obviously, we’re always searching for new inspiration, and we would love to know whatever inspires you guys! So feel free to pop a comment at the bottom of the page if you’ve discovered something we need to know about 🙂
And now for the recipe; Vegan Cream Cheese. Yeah, you read that right. Vegan cream cheese is not cheese in the classic sense. Rather it has that creamy sour cheesy flavour we love about cream cheese. But it doesn’t contain any dairy products, making it the perfect substitute if you are lactose intolerant or simply just want to cut back on dairy products – which might be a good idea every now and then as dairy can be hard to digest.
We have added lots of fresh dill to our cream cheese which makes it really light and fresh. Mikkel really likes the cream cheese with a glove of garlic in it for a bit of extra kick. Camilla, however, prefers it without garlic, so we made garlic an optional ingredient in the recipe below. But basically you can add any flavour you like. We imagine sun-dried tomatoes and basil leaves would be really delicious, too. As for serving, this vegan cream cheese is really great on rye or sour-dough bread, or homemade bagels perhaps!
Vegan Cream Cheese
(Makes a 1⅔ / 400 ml portion)
1½ cup cashews (soaked in water overnight)
½ cup / 125 ml lemon juice
1 tbsp coconut oil 1 handful fresh dill1 garlic glove (optional)
A pinch of salt
Radishes and freshly ground pepper for topping
Place cashews, lemon juice, coconut oil, and garlic (optional) in a blender and blend until smooth and creamy. You might need to add a tiny bit of water to the mix, but be careful not to make it too liquid. Transfer the cream cheese to a bowl. Chop dill and fold into the cream cheese. Taste with salt.
Serve on wholegrain bread, topped with radishes and freshly ground pepper. Enjoy!