Double Chocolate Peanut Butter Popsicles.

Death by chocolate. And peanut butter.

This is similar to the previous popsicle recipe, which means it is super easy and the hardest part is the waiting time.

Mix the whipped cream with 3 tbsp cocoa and some vanilla.
Mix 2-3 tbsp peanut butter with agave syrup.

Layer it in the popsicle mold and fold in a few chocolate chips. Freeze over night.

Summer greens.

So many greens!

Mango Popsicles

Super summer ice cream deliciousness with mango and chocolate chips! And sugar sprinkles in pastel colour.
They're easy to make as long as you have a good vegan cream as base. Just add what you like the most, the variations are endless - I made these two weeks ago with a piece of fresh peach in each popsicle and lots of vanilla and I guess I will try something with raspberries the next time.

- one package (300ml) soy whip cream (the one I used comes out of the box in a very thick creamy texture and doesn't need to be whipped up for the popsicles. If you have a more liquid cream, whip it up properly before mixing with everything else)
- mango sauce
- chocolate chips
- agave syrup
- sugar sprinkles
- popsicle mold

Mix the whipped cream with agave syrup. Then layer it in the mold with the fruit sauce. I filled the mold about 2/3 with whipped cream, added mango sauce, then the rest of the whipped cream and chocolote chips. Fold the chocolate chips gently into the whipped cream (with a tea spoon) to have a solid base of your popsicle. End with some sugar sprinkles and then freeze over night.

Cosy Wasch.

Parsley Pesto Again!

This pesto is slightly tart, fruity and tastes like summer. It's basically the Parsley Cashew Pesto  but with only a third of the cashews and additional dried cranberries.The dried cranberries give this pesto not only a tart taste but also a very light texture.

No Egg Salad w/ Chickpeas And Raw Zucchini

There are lots of vegan "Egg"-salad or No-egg-salad recipes out there. As I can't follow recipes anyway I just made a version of my own, vaguely remembering what other people use and what I used the last time when I made one (I think I used a recipe back then). I added raw zucchini to have a more fresh taste.

- small can chickpeas
- 100g pasta
- one small finely grated zucchini (or half a medium one)
- a few spoons vegan mayo
- salt (if you have use kala namak but be careful)
- parsley


Cook pasta al dente and let cool a bit. Drain chickpeas and smash with a potato smasher or a fork. You can smash the pasta too if you want to, to have this egg-salad consistency. I had small mezzo pennones so I didn't want to smash those beauties.

Mix chickpeas with mayo and parsley, salt slightly. 

Then add the finely grated zucchini and pasta. Mix thoroughly and season to your taste. Cool the salad in the fridge for at least 30 minutes

 

Endless summer in the air like acid rain.

Two weeks ago a friend and I roamed through his neighbourhood to take pictures.

From an abandoned house to the backyard of a hospital through empty streets where neither of us has been before. Sometimes there was a Twilight-Zone-like atmosphere but nothing weird happened. In the streets which we did already know we acted like some tourists looking at everything like we had never seen it before.
Just a good way to spend one of the last sunny Sundays.

You can see all of the pictures here.

Beans with tahin dressing.

200g green beans
1-2 tbsp tahin
1/2 apple
salt
soy sauce
mint
coriander


Wash the beans and cut off the ends. Cook in salted water for about 10 minutes, until they're done but still crisp.
Mix the tahin with a little water and 1-2 teaspoons soy sauce. Add some leaves of mint and coriander.

When the beans are done strain them and rinse with very cold water. This will keep the beans' pretty lime-green colour and prevent them from getting grey-ish. 
Cut apple into small cubes.
Put the beans and apple cubes in a bowl and toss with dressing.

Let's go away.

Finally I have a new Yashica T4 and it accompanies me wherever I go.
To everyone who's involved: I'm happy, thank you very much!

Some summer pics, you'll find more here.

Can you smell that?

Coriander

Morning Glory

Tomatoes

Mint