Papaya Salad for Passover

 

Papayas want to be vegetables!

Sometimes, folks are disappointed by papayas.  Their flowery scent and deep orange-pink color seem to promise mango-like tropical lushness and sweetness, but in fact, papayas are low in sugar and acid and not especially fruity at all.  Their flavor is more peppery and vegetal.  When you start working with papaya as a salad vegetable, it gets a chance to shine.  For this salad, I pair papaya with avocados, another fruit with vegetable aspirations.

Papaya salad

Papaya
Avocados (so that there is about an equal volume of avocados and papaya)
A few very thin shavings of sweet onion, or regular onion (optional)
Watercress (optional)
Olive oil
Balsamic vinegar
lime
Salt

Cut the papaya and avocado into slices or chunks.  Add the onion if you are using it and toss or layer the vegetables together. Drizzle with olive oil and add a few drops of vinegar and juice from the lime and salt to taste.  Serve as is or on a bed of watercress.

For a Caribische Seder, serve with Cassavakoek and vegan Sancocho.

Honey Cake for Everybody אַלגעמײנער לקח

 

I am anticipating your question.  If this is a honey cake, where's the honey? The honey is in the dates.  Many of the scriptural references to the honey flowing through the Land of Israel are not to bee honey at all but to the lush syrup exuded by the dates.  I did not set out to make a vegan, wheat-free honey cake, but it was inspired when I bought several young coconuts for the juice and needed to do something with the pulp and my beautiful neighbor gave me a box of succulent dates from the Holy Land (These fabulous vegan brownies were inspired by the same windfall).  You can probably make this with any kind of dates, just re-hydrate them a little if they are very dry.

If you have not yet tried green coconuts, or young coconuts, you might just love them. The flavor is very mild, so if you do not care for the flavor of mature coconuts, they will be your cup of tea.  The pulp is soft and jelly-like, making them a natural for vegan baking. 

Universal Honey Cake

12 Medjool Dates (about one cup, 8 ounces)
2 ounces raw almonds
4 ounces raw walnuts (about one cup)
4 ounces cocoa butter (about one cup depending on how coarsely it is chopped.
Pulp from 2 young coconuts (about one cup, 8 ounces)
2 ounces almond flour

(optional: 1/4 teaspoon cinnamon, 1/8 teaspoon ginger, 1/8 teaspoon allspice, 1/8 teaspoon cloves) 

1/2 cup toasted pecans for garnish, or leave them raw to make this an all-raw dessert. 

Remove the pits from the dates.  Place almonds and walnuts in a processor and pulse to a powder.  Add  the remaining ingredients except the pecans and grind to combine.  Pat the batter into a nine-inch pie plate and arrange the pecan halves on top.  Chill to set.

 

 

 

Breakfast Flakes for Peysekh (Passover Cereal)

If I give you twenty guesses, I bet you can't guess what I am cooking right now, or maybe you can, because you read the headline.  This recipe is for The Glaistig, who is cereal-dependent throughout the year and cereal-deprived during Peysekh. 
This recipe is also for anyone else who needs a convenient wheat-free, gluten-free, gebrokhts-free cereal.  By convenient, I mean convenient to eat once someone has made them. 
And of course, this recipe is for anyone else, who, like me, enthusiastically bought bags of almond flour and plantain flour last week and has no idea what to do with them.
 
I found this page of recipes for homemade cereals intriguing and made a variation on the corn flakes.  Allow me to note that this page also links to a recipe for homemade Cheerios, which involves shaping each individual Cheerio (does anyone use Cheerio in the singular?) by hand and making a little hole with a toothpick.  I want to make fun of this recipe, but I am all too afraid I will then wake up with an irresistible compulsion to make my own cheerios.  You know what happened with the rejuvelac and cashew cheese, don't you?

Plantain Almond Flakes
 
2 scant tablespoons plantain flour
2 generous tablespoons almond flour
1 or 2 pinches salt
1 to 4 pinches sugar

Mix together the flours and seasonings with your fingers.  Sprinkle about one tablespoon the mixture onto the bottom of a non-stick or cast iron skillet.  There should be barely enough to cover the bottom. Wet your fingers and shake water over the surface of the flour so that it is evenly soaked but not disturbed.  A spray bottle might make this easier.  Heat the mixture so that it dries out and begins to toast.  Flip over to break up and toast on the other side.  Allow the skillet skillet to cool before starting the next batch.

Spinach with Pumpkin seeds Vegan Passover

Yes, yes, I hear you.  You need a vegan peysekh entrée; you need something without matzo, gebrokhts, or wheat in any form, and you also need to make something for your daughter-in-law who can’t eat potatoes, and your other daughter-in-law who can’t have tree nuts.  I know last year you had to make four entrees, and indeed, the four vegan entrees of Passover may well be ready take their place in the Hagaddah, alongside the cups, sons, questions, varieties of redemption, and other paschal tetrads, because what could there possibly be that everyone could eat that is also as amazingly delicious as the feast of freedom deserves to be? 

Aha, you know you have come to the right place.

I tried this first only two years ago, but now I can not imagine peysekh without it  The recipe is adapted from the Ghanian Spinach Stew with Sweet Plantains that appeared in the Times in March of 2015.  It immediately caught my eye for a few reasons.  First, it satisfies all the conditions above (as adapted herewith), and that by itself is worth remarking.  Second, I really like how the pumpkin seed cream makes the dish into a rich sort of vegan creamed spinach or shag panir.  Of course, I love the idea plantains as a side dish for peysekh (that’s three), and fourth (another paschal tetrad!),  I was also excited about the chance to use smoked paprika, which I had never tried.  As it happened, my kosher paprika emporium does not have smoked paprika for Passover, even though they have every other kind of paprika in the universe, so I ended up using sweet and hot paprika.  The recipe in the Times also called for fish sauce.  I am thinking some toasted norimaki might add the desired scent of the sea.

Peysekh Spinach with Pumpkin Seeds

½ cup coconut oil, or mix of coconut and vegetable oil

1 medium onion,

5 - 9 cloves garlic

1 pinky-sized piece of ginger, (based on a medium-sized woman’s pinky, about 2 tablespoons after chopping)

1 habanero chile, or other type of chile (If you are on a totally nightshade-free diet, omit the chile and add ground black pepper).

Kosher salt

2 ½ pounds plum tomatoes, peeled and chopped

¾ cup pumpkin seeds

 2 1/2 teaspoons smoked paprika or a mix of sweet and hot paprika

1 pound spinach*

Dice the onion, mince or crush the garlic, and chop the ginger and the chile.  Clean and chop the spinach.

Cook the onions, garlic, ginger, and chile in the oil. and salt. Stir and fry , until the onions begin to color. Add the tomatoes and some salt. Bring to a boil, lower heat to a simmer and partly cover the pan. Cook, stirring occasionally, until the sauce has thickened, about 25 minutes, add paprika and simmer another two minutes. 

Pulse the pumpkin seeds to a fine powder in a food processor

Stir water into the pumpkin seed powder, a tablespoon at a time, until it is a thin paste. Spoon the pumpkin seed paste onto the tomato sauce, and spread it out. Cover the pan, cook for a few minutes, and stir.

Add water as needed, and increase heat to a boil. Stir in the spinach, and cook until soft. Add salt to taste, and serve with home-fried sweet plantains.

*over-wintered spinach is available briefly right around peysekh.  It is the most sublime spinach in the world.  Look for it at your farmers’ market.

The original recipe suggests serving the spinach with boiled plantains.  I love this idea, both because plantains seem to be an ideal foil for the spicy saucy spinach and because they provide a comforting alternative for folks who can’t eat too many potatoes or nightshades, for whom peysekh presents a formidable challenge.  To my taste, the boiled plantains were delicious when they were piping hot out of the pot, but aggressively bland very shortly thereafter.  When I make this next time, I am going to try home-frying the boiled plantains.

UPDATE:
I cooked the spinach in advance because I had five pounds of raw spinacsh taking over my kitchen, and that works just fine, possibly even better than the original method.

Date Honey Cake

Oh I do love honey. I love bamboo honey, apple locust honey, goldenrod honey, coffee honey (get this if you can find it), manuka honey, and the very dark honey of some unidentified wildflowers I found in Little Falls New York on a bicycle journey this summer. I am also intemperate in my fondness for Lyle's Golden Syrup, and of course all respect is due as well to maple syrup, rice syrup, barley malt, agave, and any number of other sticky substances I have yet to try, but as it happens none of these are the subject of most Tanakhic references to honey.  The honey with which the Holy Land is flowing is not bee honey at all, but date syrup, or silan, a darkly scented, antioxidant-rich ingredient you need to know.

The date honey cake I made this year is a variation on my previous honey cakes (see Classic Honey Cake, Chocolate Honey Cake, and Pomegranate Honey Cake), and also owes some lineage to Judeo-Arabic date cakes, and of course, to English sticky pudding.  I used un-pitted dates because many folks think they are more flavorful, and anyway, I bought them by accident.  Pitting the dates was not at all difficult after they had softened up by soaking in tea or Guinness.

This is not really a carrot cake, but I added some carrots because dates love carrots.  I used sunflower seed oil for the same reason, but any oil should be fine.

Date Honey Cake

8 ounces unpitted dates (or pitted dates, why not?)
1 cup hot tea or Guinness stout

1 cup (5 ounces) palm sugar
1 cup (7 ounces) white sugar
6 cups (24 ounces) all-purpose flour
2 tablespoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 tablespoons cocoa powder

2 oranges, cores and seeds removed
1 1/2 cup sunflower oil
1 2/3 cups date syrup
1 tablespoon vanilla
1/2 cup tahini

8 eggs


3 Macintosh apples, grated (about 2 cups)
2 large carrots, grated (about 1 cup)
5 ounces crystalized ginger, chopped (about 3/4 cup)

Soak the dates in hot tea or stout.  When the dates are very soft, remove the stones and chop coarsely.  Reserve the liquid.

Mix the dry ingredients together in a large bowl.

In a food processor, grind the oranges, peel and pulp together, and add oil, date syrup, vanilla and tahini.

Beat the eggs and add to the liquid ingredients.

Pour the orange-mixture into the flour mixture and begin folding gently together.  Add the grated apples and carrots and chopped ginger and dates and enough of the remaining date-liquid (about half) to make a loose batter.

Pour and scrape the batter into prepared loaf-pans and/or cake pans. Bake 15 minutes at 400, 15 minutes at 375, and 15 minutes at 350. The cakes are done when a tester comes out clean and they offer mild resistance to a touch.

This recipe yielded five medium loaves and one tiny little loaf  (I was inspired to start making things into tiny little loaves by my recent visits to Claire's Corner Copia, a vegetarian restaurant and cult phenomenon in New Haven).

A sweet and healthy year to all In Mol Araan.

Roasted Beets Vinaigrette בוריקעס װינעגרעט

די אָ בוריקעס האָב איך שױן אנגעבלאָגעװעט צװישן חמצדיקע רצעפּטן, אָבער פּסחדיק װי די װעלט זענען זײ, װיל איך זײ זאָלן האָבן אַן אײגענעם בלאָג-אײנס. פּריװ זײ מיטן װינעגרעט פֿאַר די ערד־באַרנעס

געבראָטנע בוריקעס װינעגרעט

װאַשט'ס בוריקעס, אָבער שײלט'ס זײ ניִשט אָפּ. װיקלט זײ אײַן אין זילבער־פּאַפּיר, און בראָט זײ אָן אין אַ העסןאױװןאױף 400 גראַד איזװײך-אַ 40-50 מינוט. װעןזײ װערן קיל גענוגשײלטזײ אָפּ מיט די הענט. צנײַדט'ס זײ אױף שטיקער און גיס אָן מיט װינעגרעט

These beets appeared previously in some khumetsdik company, but I wanted them to be more easily searchable for peysekh, so here they are. Try the vinaigrette that goes so nicely with Jerusalem Artichokes. You do want to try these.

Roasted Beets Vinaigrette

Clean but do not peel beets. Wrap them well in aluminum foil and place them in a hot oven. If you have beets of very different sizes, maybe make a packet with the bigger ones and another packet with the smaller ones. Roast until done (depending on size and age 40 minutes to over an hour) test for doneness by sliding a bamboo skewer into the package (you don't have to
unwrap them to do this).
Allow the beets to cool until you can handle them comfortably. Now cut off the tops and tails and slide off the skins. The feeling of skin sliding off a roast beet is one of my very dearest pleasures. Cut the beets into slices or cubes and dress with oil, vinegar and salt. Add minced dill, cilantro or parsley.

Matzo Chips מצא ביסקװיטן

אָט איז די סיבה פֿאַר װאָס מצא איז מיר נאָך נישט נמאס.

דאָס יאָר, כּדי איך זאָל קאָנען מאַכן דעם בעסטן פּסחדיקן װעגװײַזער אין תּ'שעא, הײב איך שױן אָן אױסצופּרוּװן די מצא רעצעפּטן, איך זאָל זיך נישט אָנעסן מיט מצא דװקא אין די װאָכן פֿאַר פּסח.

די־אָ זאַלציקע, ברעקעװדיקע ביסקװיטן האָבן גוט אונטערגעלענט דעם האַרצן אין די שפּעט נאָכמיטאָג שעהן װען עס גלוסט זיך עפּעס אַזױנס.

מצא ביסקװיטן

מצות

מאַסלינע בױמל (מיט אַ ברײטער האַנט)

גראָבע ים־זאַלץ, אָדער סתּם זאַלץ

פֿריש אָפּגעמאָלענע פֿעפֿער

זיסע און שאַרפע פּאַפּריקע

צעקרישלט'ץ די מצות אױף שטיקער און באַגיסט'ץ זײ מיט אַ ביסל װאַסער (װײקט'ץ זײ ניט אײַן אַזױ װי אױף מצא־ברײַ אָדער אַ קוגל, מאַכט'ץ נאָר אַ ביסל נאַס דעם איבערפֿלאַך עס זאָל זיך גוט צוקלעפּן דער בױמל). מישט'ץ גוט אױס מיט מאַסלינע־בױמל, און באַשיט'ץ מיט זאַץ, פֿעפֿער און פּאַפּריקע. װאַרעמט'ץ אָן דעם אױװן אױף 350 און בריט'ץ אָפּ די טשיפּלעך אַ 20-30 מיניט זײ זאָלן זיך גוט אױסברױנען.

Here’s the reason I am not yet tired of matzo.

This year I am already thinking about making the best possible peysekh survival guide for 2011 and I really have to start documenting the matzo recipes now, and not eleven months from now, when I will really not want to be filling up on matzo all day.

These salty, crunchy matzo chips were essential in tiding us over those afternoon-teatime cravings for something just like this.

Matzo Chips

Matzos (all kinds work well, try whole wheat, spelt, or rye matzos if you like)

Olive oil (be liberal)

Coarse sea salt (or regular kosher salt)

Freshly ground black pepper (optional)

Sweet and hot paprika (optional)

Break up the matzos into chip-size pieces. Place the matzo chips in a strainer or colander and wet them briefly under cold, running water (you do not want to be soaking them as you would for matzo braa or a kugl, just getting the surface a little wet so the oil will stick). Toss the matzo chips with olive oil so that they are liberally coated, and sprinkle with salt, pepper, and paprikas. Heat the oven to 350 and toast the matzo chips for 20-30 minutes to the desired degree of golden umami.

אונטערלענען דעם האַרצן

Unterlenen dem hartsn

Satisfy, hit the spot

עס גלוסט זיך

Es glust zikh

One desires

מיט אַ ברײטער האַנט

Mit a breyter hant

Liberally

The Lady's Chocolate Mousse

The Lady’s Chocolate Mousse
With the exception of years when I was utterly disabled, I have made this mousse for every seder since high school. It made its TCLVPSG debut in 2003.

6 bars (21 ounces) Schmerling Maestrani Noblesse chocolate, broken up
12 eggs, separated
6 ounces hot water
3 ounces slivovitz, Montaigne cognac, or very strong black tea
4 tablespoons sugar

Melt the chocolate over simmering water. Stir in the hot water. Beat the yolks with three tablespoons of the sugar and cognac over simmering water until quite hot and foamy. Next, stir the yolks into the chocolate. Dissolve the remaining tablespoon of sugar in the whites over simmering water stirring rapidly and beat the whites to snow. Stir one quarter of the whites into the chocolate mixture to lighten, and then gently fold in the remaining whites. Pour the mixture into a serving bowl or individual serving cups or glasses. Chill until set.
Makes about 15 servings

Non-Cooked Escarole

Arguments for cooking the escarole are well known:

• Braised escarole is one of the best things in the world.
• Raw escarole is bitter.
• Raw escarole is hard to chew.
• You are going to get another seventeen pounds of greens from your CSA tomorrow whether you cook this week's greens or not.

The overwhelming iron-clad logic of these arguments, however, wilts into a soggy heap on days like today when our very brains are fricasseed in the 90-degree heat. Of course you can make salads, but just as you need raw salads even in the coldest days of winter, you need vegetables in some way relaxed, if not quite cooked, even in the hottest days of summer. Viana La Place has a recipe for Smashed Salad, for which you put your salad greens in a clean pillow case, and then smash them against the side of your counter, bang, boom, whap! I would love to try this some day, but I was not quite up to that today. What I did was combine two processes for relaxing raw greens. I rubbed them between the palms of my hands with kosher salt to break down the cell walls, and then let them marinate a while in olive oil and cider vinegar. The resulting dish is pleasantly mellow, but with the live vital flavor of raw food. I learned about marinating raw greens, even the really tough one like collards, from Lillian Butler, founder of Raw Soul. I will have to tell you more about Raw Soul soon, no solemn vow implied.

OH, and don't be scared about washing your greens. It is easy-peasy-lemon-squeezey.

This is my submission for Haalo's Weekend Herb Blogging, founded by our fearless leader Kalyn, and hosted this week by Anh at A Food Lover's Journey.

Non-Cooked Escarole

1 bunch escarole
kosher salt
olive oil (be liberal)
about 3 teaspoons apple cider vinegar
1 small onion, finely diced
3 cloves garlic, finely minced
black olives or tapanade (optional)
orange juice or zest or both (optional)
lemon juice or zest or both (optional)
sun-dried tomatoes (optional)
a pinch of cumin (optional)
fresh or dried chiles (optional)
a tiny bit of sugar or agave (optional)

Wash the escarole and spin dry. sprinkle the leaves with kosher salt. using your hands, massage the salt into the leaves. Chop the kneaded leaves as soarsely or fine as desired. Drizzle a liberal amount of olive oil over the leaves and mix well. add the vinegar and minced onion and garlic and optional aroamtics and mix well again. Taste for seasonings. You can serve it right now if you just can't wait, but it will be even better in half an hour

Chocolate Kernik שאָקאָלאַדער קערניק

אַ סך פֿון ענק האָבן מיר שױן געפֿרעגט אַ היפּש פּאָר מאָל װען איך זאָל שױן אָנבלאָגעװען אַ שאָקאָלאַדער קערניק. נו? קומען װעט נאָך אונדזער אױסגעבענקטע שעה. אָט איז רעצעפּט װאָס װאָלט געקאָנטברענגען דערלײזונג.

שאָקאָלאַדער קערניק

טײג

½ טעפּל רױע פּעקאַן־ניס

½ טעפּל שאָקאָלאַד

מישט'ץ אױס שאָקאָלאַד מיט ניס אין אַ פּראָצעסירער. טו זײ אַרײַן אין אַ בעקל פֿון 6 צאָל

12 אָנצן אָונצעס האַלב־זיס שאָקאָלאַד

12 אָנצן (1 פּושקע) קאָקאָנוס מילך

1 לעפֿל אַגאַר

2 לעפֿל װאַסער

2 לעפֿל ראָם

¼ טעפּל אַגאַװע

װאַרעמט'ץ אָן דעם שאָקאָלאַד מיט דער קאָקאָנוס מילך. אין אַ קלײן טאָפּ, װאַרעמט'ץ אָן װאַסער מיט אַגאַר דער אַגאַר זאָל צעגײן. מישט'ץ אױס שאָקאָלאַד־מילך מיטן אַגאַר־װאַסער, ראָם און אַגאַװע. גיסט'ץ אײַן אינעם בעקעלע מיטן שאָקאָלאַדן טײג, און קיל עס אָפּ אַ פֿיר שעה.

A number of you have been wondering when I was going to make a chocolate kernik, already. I was planning to try something last Friday, but you know, even when the days are long, shabes just comes rushing up at you unawares, so I thought, I’ll just throw together something really fast and easy this week, and work on the real chocolate kernik recipe next week. You can’t expect such a strategy to yield sublime recipes consistently, but wow, this is clearly the kernik that was meant to be.

Chocolate Kernik

Crust

½ cup raw pecans

½ cup (4 ounces) semisweet chocolate, chopped

grind the chocolate and nuts together in a processor and press the crumbs into the bottom of a springform pan. (It will be easier to unmold the cake if you place a cardboard disk in the bottom of the pan and form the crust on that. Since the kernik does not get baked, it will be fine).

Filling

12 ounces (1 can) coconut milk

12 ounces (1 ½ cups) semisweet chocolate, chopped

2 tablespoons water

1 tablespoon agar

2 tablespoons dark rum

¼ cup agave, if desired

Heat the coconut milk with the chocolate to melt. Swish the water in the can to get out the last drops of coconut milk. Heat the coconut water with the agar to dissolve. Combine the agar with the chocolate mixture and rum and agave if desired. Pour the filling into the chocolate crust and chill for four hours.קערניק

kernik A vegan cheesecake made from nuts or seeds

See pistachio kernik, Strawberry kernik, and Bamboo Honey Vanilla Kernik

Serendipitous Recipe Transmission (Zucchini with Mustard Seeds)

Folks frequently ask where I get recipes. Well, heavens, recipes are everywhere. I read cookbooks, newspapers, blogs, the backs and sides of boxes, and of course I make things up, but I think my favorite mode of recipe transmission is the serendipitous viva voce connection, which occurs at those fortuitous creases in the space-time continuum when a total stranger will thrust upon you a recipe that will end up enriching your life endlessly. This is what happens when you go to Queens.

A while back I was shopping in Patel Brothers in Flushing Queens. I am going to have to tell you about Patel Brothers in more detail soon, because this is a place where very, very good things can happen, but I will just give you one example for now: I was looking at some small firm zucchini-like squash and wondering what I would do with them, and the gentleman immediately next to me volunteered that you cut them into slices, heat black mustard seeds until they pop, and then add the vegetables. You have to try it, he insisted, it is just so good.

It is indeed. This week I made it with the miraculous ribby zucchini from Stoneledge Farm.

Zucchini with Mustard Seeds

Oil (I used grapeseed oil; coconut oil might be interesting)

chiles (optional)

1 ½ teaspoons black or brown mustard seeds

½ pound zucchini or other firm summer squash

salt

Scrub the squash and slice into thin rounds. Heat the oil in a skillet and add the mustard seeds and the chiles if you are using them. When the seeds turn grey and begin to pop add the zucchini and cook, stirring until lightly browned here and there. Salt to taste.

The Chocolate Lady’s Vegan Shvies (Shabuoth, Shavuot) Survival Guide (Honey Vanilla Kernik)

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The difficulties faced by vegetarians during the joyous festival of peysekh are the subject of endless brow-furrowing, hand-wringing, and beard-tugging, but really, a vegetarian Passover is a day at the races, a veritable (peysekhdik) cakewalk compared to steep and slippery slope scaled by vegans at the joyous Feast of Weeks. Yes, I know peysekh is way longer, and comes with actual mitsves, but everyone is more or less in the same boat with regard to facing culinary challenges at peysekhtime. Shvies, on the other hand, has no dietary restrictions, and on the contrary offers the extra option of having milkhiks at a holiday meal. This beloved shvies tradition is of recent origin, dubious provenance, and is by no means universal, but it has earned shvies the title as the best of all holidays.

Here are your shvies survival links:

The most important recipe you need is this cashew and hemp cheese for filling blitnses, pierogi, vereniki, naleszniki, and other cheesy delights.

Have a look as well at this amazing pistachio cheesecake (or Yiddish pistachio cheesecake)

Shvies cheesecake lexicography.

And here is the honey-vanilla kernik you have been waiting for.

A sweet and happy yontif to all In Mol Araan.

װעגאַנער טאָרט מיט קאַשוניס און קאָנאָפּליעס

1 טעפּל קאַשוניס

½ טעפּל קאָנאָפּליעס

‏2 לעפֿל קאָקאָנוס בױמל ‏
¼ לעפֿעלע זאַלץ

¼-1/2 טעפּל האָניק

זױמען פֿון 1 שױט װאַניל

2 לעפֿל אַגאַר (קאַנטען)

װײקט אײַן די קאַשוניס און קאָנאָפּליעס אין װאַסער אײן נאַכט. גיסט אױס דאָס װאַסער. מאָלט אָפּ די ניס מיט 1 ½ טעפּלעך פֿרישע װאַסער, האָניק, זאַלץ און װאַניל. קאָכט דאָס געמיש אין אַ טאָפּ מיטן אַגאַר דער אַגאַר זאָל צעגײן. גיסט אײַן אין אַ טאָרט־פֿענדל פֿון 6 צאָל און קילט עס אָפּ.

Almost Raw Vegan Honey Vanilla Cheesecake (Kernik)

1 cup raw cashews

½ cup hemp seeds

2 tablespoons coconut oil

¼ teaspoon salt (2 fat pinches)

2 tablespoons agar-agar (kanten)

¼-½ cup bamboo honey or other flavorful honey, to taste

seeds from one vanilla bean

1 6-inch pastry crust (ah, look! You have a leftover chocolate crust right here!)

Soak the cashews and hemp seeds overnight. Drain them and add 1 ½ cups fresh water, the honey, oil, and salt, and blend at high speed for several minutes. Heat the blended nut mixture with agar until the agar dissolves and pour into a six-inch springform with or without a prepared crust. You can pour the mixture into individual cups or bowls.