Mousse au Chocolat mit Sahne und Oreos | Chocolate Mousse with Oreos and Cream

English version below

Dinge, die passieren, wenn ich noch 2 Pakete Seidentofu hinten im Kühlschrank finde und außerdem noch ne angebrochene 1l-Packung Schlagfix habe: Leckereien, die ich mit Mr. Squirrel und den Arbeitskollegen teile!

Glorious Oreo-free Raspberry Oreo Cheesecake

Die DEUTSCHE ÜBERSETZUNG findet ihr unter dem englischen Rezept!

Oh my - best Easter Cake ever. I am also fairly certain that it works on other holidays or random days of the week. The recipe will follow as soon as I recover from quality family time, concert extravaganza, and general awesomeness with friends and other great people. I may also have to get some work done before I devote time to food blogging. ;)

But I promise: The recipe will follow. This is too good not to share it.

Now. Here is the recipe. Finally! :) I've had quite a few people - including our lovely couchsurfer Conor from New Zealand - ask for the recipe. 

Why "oreo-free" and still oreo? Because the original recipe asked for oreo cookies... and I decided to omit them and to make my own chocolate cake base etc. It works just fine and it's probably cheaper, too. And you don't have to buy palm oil oreos. :)

Veggie Quiche

Quiche? Egg-free? I was not so sure that this was going to work. But it did!

Ingredients for a Chard Quiche:

For the pastry:

• 320g flour (I used wholewheat)
• 150g margarine
• 1 teaspoon of salt
• 80-100ml of water (not pictured)

For the filling:

• ca. 600g of chard (before removing inedible parts)
• five small onions
• 2 packs (~350g each) of firm silken tofu
• as much garlic as you like
• 200g of smoked tofu
• 3 tablespoons of soy (or rice, spelt...) cream
• 3 tablespoons of yeast flakes
• 3 tablespoons of olive oil (plus some for frying)
• 4 tablespoons of starch
• 1 teaspoon of cayenne pepper
• a little bit of freshly ground black pepper
• 1 1/2 teaspoons of kala namak salt
• 2 tablespoons of fenugreek
• 2 tablespoons of paprika
• some freshly ground nutmeg

Vegan Kitchen Staples

Since my friend Joni (who is new to exclusively plant-based cooking) asked for some explanation of the things that appear to be more exotic to those who cook conventionally, I decided to collect a few things that I find in my pantry to explain them.

Firstly, I would like to mention that you can easily cook awesome vegan food without using soy, seitan, and all these other things. The main ingredient in my kitchen will alwaysdesc be vegetables, fruits, legumes, nuts, etc. There is nothing wrong with tofu etc., but in my kitchen vegan cooking does not have to mean that I copy conventional recipes and replace meat with tofu. I do that sometimes, because I used to enjoy eating meat. I do not think that there is anything wrong with the taste of it, I just no longer see the necessity to use meat/dairy/eggs in order to get a great meal.

So. The main ingredient that should be available anywhere near you is this: