Silken tofu cheesecake

Not that long ago, I got a message from Suus from Puur Suzanne, who told me she had finally found the recipe for the best vegan cheesecake of all time. As any serious food blogger should, she put her own twist on it and also sent me the original recipe, so I could be creative with it as well. First, I followed the original recipe to try it out for myself, and honestly, I sold from the very first bite. Suus wasn’t lying: this is the best vegan cheesecake of all time

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Simple series oven baked tomatoes

When we first decided to start this series of simple recipes, we completely forgot about this one particular recipe. We have made this so often, we don’t even think about it anymore. And that while the entire point of this series is to share those basic recipes that you want to make over and over and over again. This particular recipe we have been making for over 13 years now, and it manages to turn any salad into a fancy meal..

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Coffee to stay chocolate donuts

Not long ago, I wrote an article about sustainable and organic coffee and tea. With every choice we make as consumers, we can exercise a little bit of positive influence on the world around us, such as the environment and work conditions. And seeing as Johann and I aren’t the only ones in The Netherlands with a coffee addiction – Dutch people drink the most coffee in all of Europe – it is amazing to be able to have coffee that not only tastes great, but is also produced fairly.

Recently, I was contacted by Coffee to Stay, from whom I learned that their business does not only make sure coffee bean farmers are compensated fairly for their work, but are also taught how to work with climate change

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My kitchen tips

So, to be clear, I’m definitely not a great cook. I can come up with new recipes just fine, understand flavour combinations, or at least I try to, and I also get that sometimes recipes don’t turn out well. I love food, but it is actually Johann who cooks and bakes most of the days. It is thanks to him that we eat so well every day.
And yet I do have some helpful tips…

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Food photography tips

After having shared plenty of tips with regards to food styling and studio work, I now want to share some photography tips. As with everything in life, the most important thing when it comes to photography is practice, practice, practice. Johann always used to say during photography workshops, that your first 1000 photos will be crap. But then you’ll finally that take one picture where you can see just how much you’ve improved.

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Decadent chocolate tahini pie

This cake is truly luxurious. The biscuit made from chocolate and almonds, the layer of rich chocolate that covers it, the sweet fudge with sea salt, the tahini, and you could even add an extra layer of caramel with some coconut cream and powdered sugar if you want to go extra fancy. This cake is more than just a treat.

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Rawnola

If you want a quick and easy breakfast or snack to make without an oven, then rawnola is what you need. Seeing as it has become customary for us to start the day off with granola, it can be nice to mix things up a little sometimes. Oh, and if you add some extra dates or other dried fruits to this recipe, you can also make some delicious bars to take to school or work with you.

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Vegan and GF Banoffee pie

Sometimes you’re just in the mood for a fancy and sweet-tasting pie. Banoffee pie with salted caramel and caramelised banana is exactly that kind of pie. It’s that kind of pie you really shouldn’t take two slices of, but you do anyway

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Simple series tahini sauce

This has to be the easiest recipe we have, but we make this so often and we never get sick of it, so here it is anyway. This easy to make tahini dressing is delicious in a salad or with some grilled veggies. Or, if you make some quinoa with chopped raw vegetables, this dressing will finish it off perfectly!

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Simple series granola

Granola is the perfect recipe for someone who can’t bake to save their life, but it is also a great basis for a good healthy breakfast, and will give you a happy feeling for the rest of the week.

To be completely honest, this is also my way of cooking and baking: throw a bunch of stuff together and pop it in the oven. But, of course, Food Bandits does sound a lot nicer. We make a big bowl of granola regularly, and I have some every morning with some fresh fruits, and Johann drowns it in almond milk.

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Eco friendly Organicup

In my search for a sustainable, eco-friendly lifestyle, I’ve written about what kind of cleaning products I use, and what soap and shampoo, but also about how I struggle with my H&M clothing addition. It’s a process of constant trial and error, but the intention is there, and the things that do go well, I gladly share as well.

But for a long time now I have struggled to find a good alternative to period products. I wanted something I could trust and thought it was bad enough already to have to deal with PMS each month in the first place

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Vegan and GF Pizza

Does this post really need an introduction? I can’t even express how happy and relieved I am now that we have a great recipe for gluten free and vegan pizza, that also actually tastes like pizza. No offence, but cauliflower is not pizza and courgette is not pasta. Both are great as veggies. Definitely! But we want actual pasta and actual pizza.

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Chemistry of baking part three

Today: part three of The Chemistry of Baking. If someone had told me before that chemistry is actually a lot like baking a cake, I might have paid more attention in school. Today we will look at different kinds of leavening agents with the help of our favourite chemistry teacher, Johann. What exactly makes the dough rise? And what are all the chemicals doing during this process?

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