http___margodrobi.com_bs_2020_09_16_veganski-matcha-cheesecake__1.xml
1.1 2.1 2.2 2.3 3.1 3.2 3.3 3.4 3.5 4.1 4.2 4.3 4.4 5.1 6.1 6.2 7.1 7.2 7.3 8.1 8.2 8.3 9.1 10.1 11.1 12.1 12.2 13.1 13.2 13.3 14.1 14.2 14.3 15.1 15.2 15.3 15.4 16.1 17.1 18.1 19.1 20.1 21.1 22.1 23.1 24.1 25.1 26.1 27.1 28.1 29.1 30.1 31.1 32.1 33.1 34.1 34.2 34.3 35.1 35.2 35.3 36.1 37.1 38.1 39.1 39.2 40.1 41.1 41.2 41.3 41.4
Vegan cashew cake This is the first cake I made when I first started getting into vegan cooking, and to this day it’s my favorite one. And I believe this simple vegan cashew cake will win you over as well. It is delicious, creamy, refined sugar free, and gluten free. Since this was one of the first things I ever made myself, I wanted to let other people try it just to get some feedback. So far, everyone loved it. It is kind of similar to my hazelnut cheesecakes, but way easier to make. These measurements make for a small cake, but have in mind that it is very satiating. But in any case, you can increase the measurements for a bigger one. I love this recipe for multiple reasons, it being absolutely delicious is just one of them. Since there is no refined sugar or flour in it, I feel better about eating this than any other dessert. It contains a lot of nuts, which are very good for you. If you are not allergic to them, you should consider increasing the intake of these, especially if you are vegan. Some health benefits In case you are not allergic to nuts, and decide to make this lovely vegan cashew cake, I will mention some cool facts about cashews (which are the main part of this dessert) that might interest you. I have noticed the trend of making vegan cheesecakes and cakes in general with no cashews, mainly because they can be a bit pricey, but there are a few good reasons you might want to treat yourself with raw cashews, cashew cakes or sauces every once in a while. Many studies show that nut intake has a cholesterol-lowering effect, and there is emerging evidence of beneficial effects on oxidative stress, inflammation, and vascular reactivity. Cashews help lower LDL and increase the carrying capacity for HDL. They are protein rich and can help you lose weight. Eating cashews can boost your immune system and lower the risk of gallstones. They are also rich in essential minerals, including copper, calcium, magnesium, iron, phosphorus, potassium, and zinc. This also means that they are super beneficial for your skin and hair. Cashews contain nutrients that most people tend to forget about when they first start a vegan diet, but you really need those for your body to stay healthy, so make sure you incorporate them (and other nuts) in your meal plan (cake or no). Luckily, there are a bunch of good and interesting recipes online that will help you do that. A piece of advice There are not a lot of things I can say here, mainly because this recipe is super easy. So I will only mention a few basic things that might be helpful if you are a beginner. First of all, it is important to soak your cashews in water before using them. Soak them for at least 6 hours. This will give them a creamy texture when you blend them with the rest of the ingredients. Now, I know that pecan nuts can be a bit on the pricey side, so if you want you can swap them for something different. Maybe hazelnuts, or some additional almonds. And when you blend them, make sure there are no big chunks left, only flour. I used that cake mold that you can remove the upper part from, so if you own one, it will come in handy. And finally, when you take your vegan cashew cake out of the freezer, make sure you let it sit in the fridge for at least an hour before serving. That will make sure it is soft and easy to cut. I did not put a lot of effort into decorating it, but you can if you want to. And if you choose to do so, do not hesitate to send me a picture, I need some ideas too. Ingredients For the cream: 200 g of cashews 160 g of maple syrup 20 g of lemon juice 10 g of desiccated coconut 6 tbsp of coconut oil 3 tbsp of vegan butter (or cocoa butter) 3 tbsp of cocoa powder 1/2 tsp of vanilla powder For the crust: 140 g of almonds 40 g of pecan nuts 35g of coconut flour 3 tbsp of maple syrup Instructions Cashews can be soaked in water up to 24 hours before use (or at least for 6 hours). Put the almonds and pecan nuts in the blender, blend them until you get almond/pecan flour. Add the other ingredients for the crust and blend again. In a deep cake mold (about 20 cm in diameter), place the non- stick baking paper and press the crust with your fingers to the bottom evenly. Drain the cashews. Put them in a blender with all the other cream ingredients and blend until you get a creamy texture. Pour it on top of the crust and place it in the freezer for at least 6 hours, ideally overnight. Take the cake out of the freezer 1 hour before serving. If you liked this recipe, make sure you check out my other recipes like: – vegan red velvet cheesecakes Feel free to tell me what you think about this in the comments below, or send me the pictures of your own vegan cashew cake. If you did something differently, I would also like to hear that, I’d love to see the things you come up with. P.S. for more recipes like this and a bunch of other stuff, follow me on instagram, @margo_drobi. Also, I recently started a Patreon page, where you can subscribe and help me create more/better content. In return, you will get an exclusive piece of content (recipe) each month. My plan is to increase the amount of that content if I gain a few subscribers. If you are interested and you want to find out more, I will leave the link to my Patreon right – here.
1.1 2.1 2.2 2.3 3.1 3.2 3.3 3.4 4.1 4.2 4.3 4.4 5.1 6.1 7.1 7.2 8.1 8.2 8.3 8.4 9.1 9.2 9.3 10.1 10.2 10.3 11.1 11.2 11.3 12.1 13.1 14.1 14.2 15.1 15.2 15.3 16.1 16.2 16.3 16.4 16.5 17.1 17.2 17.3 18.1 19.1 20.1 21.1 22.1 23.1 24.1 25.1 26.1 27.1 28.1 29.1 30.1 30.2 30.3 31.1 31.2 31.3 32.1 32.2 33.1 34.1 35.1 36.1 37.1 37.2 38.1 39.1 39.2 39.3 39.4
Veganski matcha cheesecake Ako ste ikada pravili zdraviju verziju cheesecake-a, vjerovatno su vam poznati sastojci koji se obično koriste za takve recepte. Svako malo pokušavam malo izmijeniti klasični veganski recept za cheesecake, a ovo je sigurno jedna od mojih najdražih verzija ovog kolača. Veganski matcha cheesecake će vjerovatno učiniti da i vi pomislite isto. Ovo je još jednom bio taj slučaj kada sam u kuhinji imala nekoliko ostataka sastojaka od drugih jela. Budući da neko vrijeme nisam pravila cheesecake, nije bilo dileme o ovome. Više volim praviti gomilu malih kolačića, jer izgledaju preslatko. Kremasti su, slatki, lako se prave i imaju vrlo suptilan ukus matche. Postoji dosta stvari koje sam napravila s matchom, ali ovo je definitivno u moja top 3 najbolja recepta. I osim što su super ukusni, ovi kolači mogu biti i vrlo dobri za vas. Kao i uvijek, danas ću vam reći zašto je to tako. Napisat ću nekoliko stvari o svom najdražem toplom napitku – matcha čaju. Neke koristi za zdravlje Matcha sadrži koncentriranu količinu antioksidanasa, što može smanjiti oštećenje stanica i spriječiti hronične bolesti. Neka su istraživanja pokazala da matcha može spriječiti oštećenje jetre i smanjiti rizik od bolesti jetre. Međutim, potrebne su dodatne studije da bi se ispitali efekti na ljude u ukupnoj populaciji. Dokazano je da matcha poboljšava pažnju, pamćenje i vrijeme reakcije. Sadrži i kofein i L-teanin, koji mogu poboljšati nekoliko aspekata moždane funkcije. Studije pokazuju da zeleni čaj i matcha mogu smanjiti nekoliko faktora rizika od srčanih bolesti. Neke također pokazuju da ekstrakt zelenog čaja povećava metabolizam i sagorijevanje masti, a oba mogu pomoći u mršavljenju. Ovo je samo nekoliko razloga zbog kojih biste trebali isprobati i uključiti malo matche u svoju prehranu. Koristim je u kolačima, ponekad pijem matcha latte ili kao običan čaj ujutro. Mnogo sam puta pričala o indijskim oraščićima, ali ne škodi ponoviti te činjenice za nove čitatelje. Mnoga istraživanja pokazuju da unos orašastih plodova ima učinak snižavanja holesterola, a pojavljuju se i novi dokazi korisnih učinaka na oksidativni stres, upale i vaskularnu reaktivnost. Indijskih oraščići pomažu u smanjenju LDL-a i povećanju nosivosti za HDL. Oni su bogati proteinima i mogu vam pomoći da izgubite kilograme. Jedenje indijskih oraščića može poboljšati vaš imuni sistem i smanjiti rizik od nastanka žučnih kamenaca. Takođe su bogati esencijalnim mineralima, uključujući bakar, kalcijum, magnezijum, gvožđe, fosfor, kalijum i cink. To također znači da su super korisni za vašu kožu i kosu. Indijski oraščići sadrže hranjive sastojke za koje većina ljudi ima tendenciju da zaboravi kada tek pređu na vegansku ishranu, ali oni su vam zaista potrebni kako bi vaše tijelo ostalo zdravo, pa obavezno ih uključite (i ostale orahe) u svoj plan obroka (pravili ovaj cheesecake ili ne). Nekoliko savjeta Ovo je vrlo jednostavan recept, ali ja ne bi bila ja da vam ne dam nekoliko dodatnih savjeta. Ovo mnogo liči na osnovni recept za klasični veganski cheesecake, ako ste ikada napravili jedan od njih, znate kako to ide. Ne zaboravite natopiti indijski orah u vodi najmanje 6 sati prije pravljenja kolača. To će ih učiniti mekanima i torti dati lijepu i kremastu teksturu. Ako mislite da boja kreme nije dovoljno zelena, dodajte još malo matcha praha. Predlažem da koristite silikonske kalupe za kolače, tako da ih možete lako izvaditi. Koristila sam one koje se koriste za panna cotte. Ne morate ih mazati uljem. Kao što sam spomenula, napravila sam veganski matcha cheesecakes sa ostacima sastojaka, tako da ova mjerenja čine 4 mini kolača. Ako ih trebate više, pravilno prilagodite mjere. Prije nego što poslužite ove kolače, pobrinite se da ih izvadite iz zamrzivača i ostavite neko vrijeme u frižideru da mogu omekšati. Svoje sam ukrasila sa malo matcha praha i nekoliko pistacija koje sam imala. To ne morate raditi, možete ih ukrasiti na bilo koji način koji želite. Sastojci Za koru: 60 g badema 6 Medjool hurmi Za fil: 130 g indijskog oraha (natopiti u vodi preko noći) 50 ml javorovog sirupa 50 g kokosovog krema 20 ml kokosovog ulja 1 čajna kašika ekstrakta vanilije 1 čajna kašika matcha praha Upute Hurme nasjeckajte na manje komade. Bademe i hurme stavite u blender i pulsirajte dok se sve ravnomjerno ne sjedini. Podijelite ovu smjesu u 4 silikonska kalupa i pritisnite je prstima prema dnu da formirate koru. Uklonite vodu iz indijskih oraščića. Pomiješajte sve sastojke za fil u blenderu i blendajte ih dok se ne stvori gusta zelena krema. Nalijte fil do vrha kalupa. Stavite kolače u zamrzivač dok se ne stvrdnu. Prije nego što ih poslužite, pustite ih da stoje u frižideru 15 minuta do pola sata kako bi omekšali. Ove mjere čine 4 mala veganska matcha cheesecake-a. Ako vam se svidio ovaj recept, provjerite i ostale moje recepte poput: – veganski cheesecake od lješnjaka – veganski kolač od limuna i borovnice Slobodno mi recite šta mislite o ovom receptu u komentarima ispod ili mi pošaljite slike svog vlastitog veganskog matcha cheesecake-a. Ako ste uradili nešto drugačije, a dobili dobar rezultat, voljela bih to i čuti, željela bih vidjeti stvari koje ste smislili. P.S. za još recepata poput ovog i gomilu drugih stvari, pratite me na instagramu, @margo_drobi. Također, nedavno sam pokrenula profil na Patreonu na kojem se možete pretplatiti i pomoći mi u stvaranju boljeg sadržaja. Zauzvrat, svaki mjesec ćete dobiti ekskluzivan dio sadržaja (poseban recept). Moj plan je povećati količinu tog sadržaja ako dobijem nekoliko pretplatnika. Ako vas zanima i želite saznati više, ostaviti ću link od mog Patreona – ovdje.