Grilled Spring Zucchini with Peas, Lemon and Feta.

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This has to be the ultimate summer salad. I’ve completely fallen in love with this dish and I have eaten it at least 6 times in the past few weeks. I  make double for lunch the next day every single time because I just can’t resist. The combo is just…..I mean, garlic, lemon zest, feta, grilled zucchini and then the sweet peas.

And I know it’s not summer yet but with 31° (88° F) outside, I think we can call it summer, after all it’s just a technicality.

You can prepare the Grilled Zucchini Salad with Peas, Lemon and Feta ahead of time and bring it back to room temperature before serving or,  serve it warm or cold. It all works. It’s super simple to make and the flavours are simple irresistible. This would be amazing for your next Bbq too. Grilling the Zucchini on an open fire will enhance the flavours and make this dish even more amazing. Your friends and family are going to love it!

Grilled Spring Zucchini with Peas and Feta2

Gluten free √

Vegetarian √


Serves 4 as a side or 2 as a main dish.

INGREDIENTS:

  • 3 Zucchini
  • 1 cup frozen peas
  • 4 oz. Feta in one piece or little Feta balls
  • zest and juice of half an organic lemon
  • 2 garlic clove, peeled and grated
  • a small handful fresh mint
  • 3 tbsp olive oil
  • salt and pepper

 

METHOD:

  1. Wash the zucchini and trim the ends. Cut lengthwise into 1/2 cm or 1/4″ slices.
  2. Heat a griddle pan and when hot, cook the zucchini for about three minutes on each side. Only turn them once so you get beautiful “grilling stripes”.
  3. Remove from the heat and cut the slices in half, place them on  a serving plate.
  4. Boil some water in a large pan and blanch the peas for about five minutes until just tender.
  5. Remove from the heat, drain and refresh under cold water.
  6. Sprinkle them over the zucchini.
  7. Heat the olive oil in  small pan over medium low heat and cook the garlic very gently for a minute or so until just fragrant.
  8. Pour over the veggies and let it cool down a bit.
  9. Next grate the lemon over the salad and then squeeze out the juice of half a lemon over it too.
  10. Season with salt and pepper.
  11. Sprinkle over the feta and the mint leaves tearing them up a bit and leaving some leafs whole.
  12. Serve as a side or as a main course.

Enjoy!

Myra XO

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Beet Falafel Quinoa Salad Bowl with Cashew Lime dressing.

This baked beet falafel quinoa bowl with Cashew Lime sauce  is a very satisfying balanced and filling meal in just one dish. You can double the falafel recipe and freeze them for another day and just pop them in the oven until heated thru and crispy.

Beet falafel are a great twist on the traditional falafel with an earthy flavour from the beets and a fantastic colour. A great taste with an extra dose of vegetables.

They’re baked rather than fried for a healthier and oil-free recipe and served on a bed of quinoa and a mix of delicious greens and veggies. 

I actually always bake my falafel to keep them healthy but if you prefer to fry them that’s fine too. 

Vegan 

Vegetarian

Dairy free

Ref. sugar free

Egg free


 

Serves: 4

INGREDIENTS:

 Falafel:

  • ½ cup dry chickpeas, soaked overnight then drained
  • 1 large raw beet, peeled and coarsely grated (about 1 ½ cup)
  • Half a medium onion, coarsely chopped
  • 2 cloves of garlic, roughly chopped, divided
  • 2 tsp.  ground cumin
  • 1 teaspoons coriander
  • a pinch of cinnamon
  • 1 ½ tablespoons flour (or more)
  • 1 1/2 teaspoons sea salt
  • Black pepper

Dressing:

  • ½ cup raw cashews, soaked overnight or in hot water for 15 minutes, drained the next day
  • ½ cup unsweetened plant milk
  • 1 1/2 – 2 tablespoons lime juice
  • 1 clove garlic, peeled
  • a few drops hot sauce
  • Salt and pepper

Salad:

  • 1 cup quinoa
  • 1 cucumber, sliced
  • 1 avocado, sliced
  • 4 radishes, sliced
  • A small bag of mixed salad greens
  • 25 cherry tomatoes, halved
  • carrot ribbons
  • red bell pepper slices
  • some toasted pine nuts

INSTRUCTIONS

Pulse the chickpeas, beet, onion, garlic, cumin, coriander, cinnamon, flour, salt and pepper in a food processor until you have a rough, coarse meal that’s not quite a paste. Place in the fridge for at least 30 minutes.

Meanwhile, prepare the sauce by blending the cashews, milk, lime juice, hot sauce, garlic, pepper and sea salt until creamy. Put in the fridge to thicken and allow the flavours to blend.

Prepare the quinoa according to the package directions.

Preheat the oven to 200°C / 400°F and line a baking pan with parchment paper or foil.

Form the falafel into balls, squeezing to see if they stick together.  If they’re not sticking together,  add more flour, a tablespoon at a time, until they hold together. Shape in to balls and place on the lined baking sheet. Bake for 25-30 minutes or until the balls are crispy and browned on the outside.

Make the bowls by dividing the quinoa between four bowls and topping with the vegetables and beet falafel. Serve the sauce on the side to drizzle over.

Enjoy!

Myra. XO 

If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥

Zucchini Noodles with Wild Garlic Pesto and Parmesan

Zucchini Noodles with Wild Garlic Pistachio Pesto and Parmesan cheese

Zucchini Noodles with Wild Garlic Pesto and Parmesan

I’m back again with the “zoodles”!

I know, I know, you must think is this all this girl eats? Yes, actually I eat them a lot. I would rather have pasta but since portion control isn’t my strongest suit, I should stick with the Zucchini noodles. They fill you up like you wouldn’t believe especially if you load up the proteins too.

I have seen spiralized vegetables in the supermarkets now too, so if you don’t have a spiralizer this the way to go, although having said that, if you plan on eating a lot of spiralized veggies you should probably get one ( Spiralizer 5-Blade Vegetable Slicer, ). You can use them for tons of vegetables, like sweet potato, curly potatoes, carrots you name it.

The other day shopping at a market in Germany I came across this beautiful bunch of Ramsons, aka Wild garlic. I just love the look of these pretty green leafs.

They’re related to chives and have  bright green garlic-flavoured leaves. They grow  in the woods and other shaded areas  in  Spring and have  beautiful white star-shaped flowers which are also edible, as are the bulbs. Wild Garlic can be eaten raw, added to soups or stir-frys, and be made into pesto, like I’m doing today.

Zucchini Noodles with Wild Garlic Pistachio Pesto and Parmesan

Zucchini Noodles with Wild Garlic Pesto and Parmesan

 

Lacto vegetarian √

Gluten free  √

Egg free  √

Serves 4


INGREDIENTS: 

  • 3 – 4 Zucchini, spiralized
  • 1 cup  cherry tomatoes or small tomatoes, cut in half or quartered
  • 1 tbsp. Olive Oil
  • 1/4 cup toasted Pistachios for serving
  • one recipe wild garlic pesto
  • Parmesan to serve

Wild Garlic Pesto: 

  • 1 Avocado
  • 1 large handful of Wild Garlic Leaves  aka Ramsons (washed and dried)
  • 1 handful basil leafs
  • 1/2 cup pistachios, shelled
  • 1 clove of  garlic, peeled and chopped
  • 3 – 4 tbsp  or olive oil
  • 1 tsp salt
  • freshly ground black pepper
  • 1/3 cup grated parmesan

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INSTRUCTION: 

  1. For the pesto. Blend all the ingredients in a food processor until it’s a smooth bright green paste. Taste and add a little more salt if required. Set aside.
  2. Spiralize the zucchini.
  3. Heat a large frying pan and toast the pistachios (for serving) for a few minutes until they turn a bit golden and release a nutty aroma. Set aside.
  4. In the same pan heat the olive oil, and add the zucchini to the pan. Frying at high heat for a 4 to 5 minutes.
  5. Add the tomato halves and sun dried tomatoes, cook for two minutes more until heated thru.
  6. Stir in the pesto and serve immediately with lots of Parmesan  and the toasted pistachios.

NOTE: This pesto is great as a spread on bread or use as a dip. Keeps in a jar in the fridge for about a week.

Zucchini noodles with Wild Garlic Pistachio pesto

Zucchini noodles with Wild Garlic Pistachio pesto

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If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥

How about dessert?   Two ingredient Coconut Ice Cream

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Vanilla Chia Pudding with Figs and stewed Apples.

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Don’t you just love Chia pudding? If you’ve never tried it I suggest you do because you’re missing out, really.

It’s so simple to make and if you make it the evening before,  the morning is virtually hassle free.

Besides the fact that Chia seed is a nutritional power house it’s so delicious, creamy, dreamy and versatile.

When you have your basic recipe, you can vary in any possible way imaginable.

This is a basic recipe, but you can add any kind of milk or liquid (like cranberry juice for a beautiful ruby red pudding) , and add any kind of topping like bananas, chocolate, nuts…

Chia seed is packed with protein and although it may seem like a little jar for breakfast, this will keep you full for hours. And it’s not just for breakfast, you can make them in the morning a serve it for dessert.

Chia seeds is also high in fibre and low in calories.

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A 1 ounce (28 grams) serving of chia seeds contains

  • Fiber: 11 grams.
  • Protein: 4 grams.
  • Fat: 9 grams (5 of which are Omega-3s).
  • Calcium: 18% of the RDA.
  • Manganese: 30% of the RDA.
  • Magnesium: 30% of the RDA.
  • Phosphorus: 27% of the RDA.
  • They also contain a decent amount of Zinc, Vitamin B3 (Niacin), Potassium, Vitamin B1 (Thiamine) and Vitamin B2.

 

So let’s all eat Chia seeds! This also makes a great dessert by the way.

 

Vegan ✔

Vegetarian  ✔

Gluten free  ✔

Dairy free option  ✔

Ref. sugar free  ✔

Egg free  ✔

 


 

Serves: 1

Ingredients:

Chia Pudding:

Ingredients stewed Apples

  • 1 Apple, peeled and chopped in to chunks
  • 2 tsp. coconut sugar or maple syrup
  • 2 tbsp. water
  • 1/2 tsp. Ground Cinnamon
  • a pinch of Cardamom (optional)

Additional:

  • 1 Fig, one half sliced, the other half in wedges

Method:

  1. Mix the Chia pudding ingredients in a jar and mix well. After about ten minutes mix again and place covered in the fridge overnight.
  2. You can make the stewed apple the night before aswell or in the morning if you have time.
  3. Place all the ingredients for the stewed apples in a small saucepan and cook gently for about 10 to 15 minutes until the apples are soft.
  4. When ready to eat. Remove the stem from the fig and carefully slice half the fig, place a slice of fig on your fingers and slide it down the jar pressing against the glass so no chia pudding comes in between. Repeat for all the slices.
  5. Cut the other half of the fig in wedges.
  6. Top the Chia pudding with the stewed apples and decorate with fig wedges and sprinkle with some cinnamon.

A real breakfast treat!

Enjoy!

Myra XO

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If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥

Not quite what you’re looking for? How about Smoothies Galore

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Quick Chocolate Cookies

This is my “go to” recipe for when I need a quick cookie fix.

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I can have a cookie in my mouth within 20 minutes. Ok, it will still be warm, but hey?

They take five minutes to stir together and ten to bake, another five to cool down. I recently discovered that they are fantastic with my  TWO Ingredient Coconut Ice Cream , just crumbled on top.

These cookies aren’t beautifully shaped and that’s on purpose there quick and rustic. And that’s what I kind of love about them, I press them down with three fingers as you can see. It gives it the homey look.

Believe me, you should give them a try, they’re reasonably healthy to, without refined sugars or nasty fats, so…just “GO FOR IT!!!

The Beet root powder is available at most health food stores and is just added for visual fun. You can leave it out if you prefer.

 

Vegan ✔

Vegetarian  ✔

Gluten free  ✔

Dairy free  ✔

Ref. sugar free  ✔

Egg free  ✔

Quick Chocolate Cookies12


Makes: 9 cookies

INGREDIENTS:


 

Quick Chocolate Cookies

Quick Chocolate Cookies3

METHOD:

Pre heat oven to 180° C  / 350° F

  • Mix oat flour, ground almonds,  baking powder and cocoa in a bowl until evenly combined.
  • In a separate bowl make sure the coconut oil is liquid but cooled and mix in the syrup and vanilla extract until combined.
  • Add the wet mix to the dry and mix well together until you have a nice cookie dough consistency.
  • Take a scoop of the mixture and make little balls with slightly wet hands and place on a  baking tray that has been lined with baking parchment.
  • Flatten slightly with your fingers and bake in the middle of the oven for about 9-10 minutes.  
  • Remove from oven and let cool completely before decorating.
  • Melt the white chocolate chips in the microwave at 30 second intervals until melted. Add a little of the beet powder for a pink hue.
  • With a spoon drizzle the white chocolate on to the cookies.
  • Sprinkle over the beet powder.

 

Quick Chocolate Cookies 1

Quick Chocolate Cookies7

Enjoy!

Myra. XO 

If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥

Not quite what you’re looking for? How about Apples & Blackberries with an Almond Cookie dough Crumble or maybe a Brownie Cookie Squares with Chocolate Fudge Layer

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Potato Leek soup with Cheddar and smoked Peppered Trout

A lucky person is someone who plants pebbles and harvests potatoes.  Greek proverb.

A man who prides himself on his ancestry is like the potato plant, the best part of which is underground. Spanish proverb

Leek Potato Soup 1

 

Who doesn’t love a potato? The humble tuber that can be both a super comfort food or be served alongside some posh meats or fish. Versatile like nothing else.

And although potato dishes are countless I am offering you this recipe for potato-leek soup, that I’ve up-graded with a bit of smoked peppered trout and a sprinkle of cheddar. Potato soup may not be revolutionary, but this version is remarkably delicious, satisfying, and thank goodness, still light.

When you buy fresh potatoes remove them from the plastic bag since this will make them mold quicker, as does storing them with onions or garlic. Don’t store them in the fridge either, this will give them a funny flavour since the starch will start to convert to sugar.

The best choice is a cool, dark, dry place, such as the back of a pantry.

Also Leeks  like  onions, are nutritional stars, offering plenty of potassium, some folic acid, beta-carotene (in the green part) and plenty of vitamin C.

 

Vegan option  ✔

Vegetarian  ✔

Gluten free  ✔

Ref. sugar free  ✔

Egg free  ✔

 

Serves: 6


 Leek Potato Soup12

INGREDIENTS:

 

  • 1 tbsp. olive oil for cooking
  • 4 large leeks, white and tender green parts only, thinly sliced
  • 1 lb.  potatoes (the kind for mashed potato), peeled and cut into 2-inch chunks
  • 1 garlic clove, peeled and grated
  • 5  cups low-sodium vegetable  stock
  • 11.25  oz. pack  soy cream
  • 1/3 cup grated cheddar or vegetarian/vegan cheddar
  • 1/8 teaspoon ground nutmeg
  • Salt and freshly ground pepper
  • 1/2 cup minced chives or green onions
  • 8 oz. peppered smoked trout, flaked (leave out for vegans/vegetarians)

 Leek Potato Soup10

METHOD:

  • Put the olive oil in to a large pot and add the leeks and garlic.
  • Turn heat to low, and cook, stirring occasionally, until softened, about 8 minutes.
  • Add the potato and broth; bring to a boil. Cover partially and simmer over low heat until the potatoes are tender, about 15 minutes.
  • Working in batches, puree the soup in a blender, then return it to the pan.
  • Add the soy cream, cheddar and nutmeg and simmer for 10 minutes longer.
  • Season the soup with salt and pepper, garnish with chives and smoked trout and serve.

 

Enjoy!

Myra. XO 

 

Leek Potato Soup4

 

If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥

Not quite what you’re looking for? How about  Spiced Pumpkin Soup with a twist or  Carrot Soup .

 

 

 

TWO Ingredient Coconut Ice Cream

Coconut Ice cream10

 

Amazingly delicious homemade creamy coconut ice cream, with just two simple ingredients and no machine needed!

Oh my, we have a new favorite sweet treat at our house. Can you guess what it is? How ’bout I give you some  clues … It’s cold. It’s super easy. It’s super creamy and super delicious. And it only takes 2 ingredients to make.

I totally can’t believe that an ice cream this good can be whipped up without an ice cream machine.
‘Cause seriously,  if you’re a coconut fan, you need this in your life asap.

I actually created this ice cream kinda on a fluke.

I was in the kitchen going thru my cabinets to check dates on jars and packs and I came across a tin of condensed coconut milk. I always buy to much of this stuff, because it’s seriously adictive and I could drink it from the can.

Anyhow, I had to use it soon so I came up with this super fast ice cream. I didn’t have to think hard about it either. I had just bought soy whipping cream, so there really wasn’t much thinking involved it sort of made sense automatically if you know what I mean.

My mom has this “cheese cake” recipe that is unbaked and it involves condensed cream, and it inspired me to make this ice cream.

So, I whipped up the soy cream which I was wanting to try because I hadn’t used it before and added the coconut condensed milk. Mixed them a put them in the freezer overnight.

And it worked! Oh my, did it ever work. You should totally see for yourself.

 

Vegan ✔

Vegetarian  ✔

Gluten free  ✔

Dairy free  ✔

Ref. sugar free  ✔

Egg free  ✔

 

Serves: 6

 


INGREDIENTS:


Coconut Ice cream2

Coconut Ice cream3

Coconut Ice cream4

 

METHOD:

  • First make sure you have all the ingredients cold from the refrigerator.
  • Line a cake tin with baking parchment.
  • Take a large bowl and whip the soy whipping cream until stiff.
  • Add the condensed coconut milk and beat a little more to fully incorporate.
  • Pour into prepare tin.
  • Freeze for at least eight hours or overnight.

 

PS. I sprinkled some toasted coconut over the ice cream, sooooo good!

 

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Enjoy!

Myra. XO 

 

If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥

Not quite what you’re looking for? How about  Raw Chocolate with Berries and Nuts

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Crispy Baked Lentil Penne Pasta with Cauliflower Alfredo

Baked Lentil Fusilli Cauliflower Alfredo9

Baked Lentil Fusilli Cauliflower Alfredo10

So, from all things healthy this is going to blow your mind. You CAN NOT taste the cauliflower at all and even kids truely don’t believe that the sauce is vegetable based. How cool is that? Kids eating tons of veggies and not even believing it?  In fact there are plenty of adults who aren’t crazy about vegetables and they too will become a big fan of this amazing Cauliflower Alfredo Bake.

The creamyness of the sauce is incredible. To be honest, I still can’t get over it, every time we eat this at home, I’m still amazed at how creamy and good this is without the gallons of dairy fat. Ok, there’s some cheese to go over the top that you could even sub for vegan cheese or just leave out all together if you really want to cut the calories, either way it certainly  beats a sauce with tons of cream and eggs. I am super thrilled about this recipe and I really encourage you to try. It’s a really easy recipe and very budget friendly too. 😊

I just want to add that Lentil Pasta has less carbs than regular pasta, it’s gluten free and full of fibre, what’s not to like?

Vegan option ✔

Vegetarian option  ✔

Gluten free  ✔

Dairy free  ✔

Ref. sugar free  ✔

Dairy free  ✔

Egg free  ✔

Serves: 4

INGREDIENTS:


Baked Lentil Fusilli Cauliflower Alfredo 1

Baked Lentil Fusilli Cauliflower Alfredo3

Baked Lentil Fusilli Cauliflower Alfredo4


METHOD:

Pre heat oven to 200° C / 400° F

  • In a large pan bring water to the boil and add salt. Add the lentil penne and cook for about 6 minutes or according to package instructions. When cooked, remove the pasta to a collander using a slotted spoon reserving the water in the pan. Alternatively you can drain the pasta over another pan to catch the water and return it to the heat. Place the pasta in a oven proof dish and set aside.
  • Once the water is boiling again you can add the cauliflower and boil it for about 7 minutes or until tender when pierced with the tip of a knife.
  • Meanwhile gently cook the onion and garlic in the oil over meadium heat until translucent , about 5 minutes. Set aside.
  • Reserve two cups of the cooking liquid and drain the cauliflower. Let all the steam evaporate.
  • When the cauliflower has cooled down a bit place it in a food processor together with the onion,  garlic and a pinch of nutmeg. Add one cup of the cooking liquid the 2 teaspoons of stock powder and process. Add the cup of (soy) cream and process again until it is smooth. Season with some more salt and pepper if necessary.
  • Add this point you can add a cup of cooked chicken or vegan alternative to the pasta in the baking dish.
  • Spread the Cauliflower Alfredo over the Penne pasta and toss so everything is coated.
  • Sprinkle over the cheese and then the breadcrumbs.
  • Bake for 25 minutes or until nice a golden on top.

Enjoy!

Myra. XO 

Baked Lentil Fusilli Cauliflower Alfredo11

Baked Lentil Fusilli Cauliflower Alfredo12

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If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥

Not quite what you’re looking for? How about Garlic Herb Shrimp with Bacon over Angel Hair Pasta  or maybe Spaghetti alle Vongole

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Dairy Free Chocolate Cheesecake

  • Tofu Chocolate cheese Cake12

I always try to  come up with a solution for snacking without the guilt trip. I love cheesecake but I always feel to full and bloated afterwards, so this version is a pretty good solution for a dairy free Cheesecake.

And since I wanted to start the month of February on a sweet note, you know to work our way up to Valentines,  I wanted to share this gorgeous chocolate vegan tofu cheesecake with you. It’s a delicious cheesecake made with protein-packed organic tofu, dark cocoa and vanilla on a crunchy nut crust. My goodness, it is so good and not heavy at all.

All you have to do is blend the ingredients together to make the pie. EASY!

And that goes for the crust as well, process, press, fill!

The flavor is a cross between rich chocolate pudding and chocolate mousse. So if you’re a chocolate lover like me, you need to make this recipe sooner rather than later.

Just give this tofu cheesecake a try. It’s perfect for vegans or those who are avoiding dairy, or for experimenters who are looking for lighter dessert.

 

Vegan

Vegetarian

Gluten free

Dairy free

Ref. sugar free

Egg free

 

Tofu Chocolate cheese Cake3

Tofu Chocolate cheese Cake4

Tofu Chocolate cheese Cake7

 

Serves: 8


INGREDIENTS:

Ingredients Filling:

  • 1 lb. Firm Tofu , drained and crumbled
  • 100 gr. / 3.5 oz. Dark Chocolate at least 70 % cocoa
  • 1/4 Cup Xylitol or sugar of choice
  • 1 tbsp. Pure Vanilla Extract
  • 1/4 Cup  Cocoa
  • 1/4 Cup Coconut Oil , melted
  • 1/4 Cup (Soy) cream
  • 1/2 Cup Unsalted Cashews , soaked overnight

Ingredients Base:

  • 1/2 Cup (Gluten Free)Rolled Oats
  • 1/2 Cup Nuts, Hazelnuts or Almonds
  • 1/2 Cup Raisins

 


 

Tofu Chocolate cheese Cake8

METHOD:

Start of by lining an 20 cm. / 8″ cake tin with parchment paper.

Then for the base, process the nuts, oats and raisins.  Add a splash of water if it is too dry and press into the tin. Place in the freezer while you make the filling.

For the filling cut the chocolate into bits and place in a micro wave safe bowl. Melt in the micro wave at 30 second intervals until melted, stirring in between.

Place the tofu and all the remaining ingredients including the melted chocolate in the food processor and process until completely smooth, Scraping down in between if necessary. Add a little more cream if necessary.

Remove the tin from the freezer and put all the chocolate filling over the base, smoothing out the top. Place in the refrigerator to set for three to four hours. If you are in a rush place it in the freezer.

Decorate with a little more chocolate (drizzle), or chopped nuts or edible flower.

Enjoy!

Myra. XO 

Tofu Chocolate cheese Cake11

Tofu Chocolate cheese Cake10

If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥

Not quite what you’re looking for? How about Almond Cherry Chocolate Chip Granola Bars

Low Carb Broccoli Pizza Crust

Low Carb Broccoli CrustG

Homemade broccoli crust pizza,  gluten-free and low-carb and comes together in under 30 minutes. 

I mean I think it’s safe to say that we all need a healthy pizza crust in our lives. Everyone loves pizza, but we all sort of try to avoid it because of the calories and carb overload.

SURPRISE………..Problem solved!!!

This one is even better than the popular Cauliflower crust. To be honest with you, when I was experimenting with this crust I happily finished it off without any toppings at all, that’s how good it is.

And another plus is, that you are eating tons of vegetables while you’re at it and you will not overeat with this broccoli pizza crust because you will be fulfilled very quickly and simply enjoy pizza with health benefits!

It is also made in minutes, especially if you use left over broccoli.

 

Vegetarian  ✔

Gluten free  ✔

Ref. sugar free  ✔

 

Serves: 1


INGREDIENTS:

Base:

  • 2 Cups steamed and cooled Broccoli florets
  • 1/4 Cup cheese
  • 1 egg
  • a pinch of salt and some pepper
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder

Low Carb Broccoli CrustP

Low Carb Broccoli CrustO

 

 

Toppings:

  • 1/2 Cup Marinara sauce
  • 3/4 Cup grated cheese or sliced Mozzarella
  • Fresh Basil to serve

 

NOTE: Add any kind of sliced meat or vegetables

 


 

Low Carb Broccoli CrustK

Low Carb Broccoli CrustA

 

 

METHOD:

Pre heat the oven to 220° C / 425° F  with a baking tray in the oven

To make the base have your Broccoli steamed and chilled. You can do this the day before or use leftover from dinner the night before. (that’s what I usually do).

Place the broccoli in de food processor an pulse a few times until it ressembles rice.

Transfer to a bowl and add the remaining ingredients.

Lay out a piece of parchment paper and form a circle with the broccoli mash.

Transfer to oven and bake for about 12-14 minutes or until crust is lightly browned.

Remove the tray from the from oven and put  the marinara sauce and the mozzarella and/or cheese on the Broccoli base. At this point feel free to add desired toppings (veggies or meat).

Return to the oven and bake for an additional 10-12 minutes or until the cheese is fully melted

Myra. XO 

Low Carb Broccoli CrustC

Low Carb Broccoli CrustE

 

 

If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥

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