Raw Vegan Oreo Cheesecake with Chocolate Pie Crust

Raw Vegan Oreo Cheesecake with Chocolate Pie Crust 

Secretly, I am falling in love again! Don’t get confused. I just love the way of eating ~ RAW.

Salad is my all time favourite in my regular meal, as soon as possible if I get the freshness and crispness vegetables. Some people may think: salad is boring!!! Actually, is NOT! Salad has so many ways to create, if you dig into the web. You’ll get surprised when you do some homework.

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Vegan Banana Cake ~ Blog’s 3 Years Happy Birthday!

Super Moist Vegan Banana Cake ~  3 Years Birthday

happy birthday text

YAY, HAPPY THREE YEARS OLD!

Today is my big day! Because my blog: matchamochimoo was born three years ago. Can’t believe it can happen to me, but it is real and still alive. Between these three years, 403 posts were published. Sounds impossible to me! But I learned a lot from the other bloggers, some of them became friends with me. It is amazing that’s I haven’t expect when I started. And, my Facebook fans reach to 1100+. Absolutely fantastic! Thanks ALL!

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Fougasse Aux Herbs De Provence (法國普羅旺斯香草麵包)

Fougasse Aux Herbs De Provence (法國普羅旺斯香草麵包)

In French cuisine, Fougasse is a type of bread typically associated with Provence but found (with variations) in other regions. Some versions are sculpted or slashed into a pattern resembling an ear of wheat or leafy shape.

This flat, round Fougasse loaf is popular all over France and is a cousin of the Italian Focaccia.

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Vegan Banoffee Pie with Dulce De Leche ~ No Bake, Gluten-Free

Vegan Banoffee Pie with Dulce De Leche ~ No Bake, Gluten-Free

It is an English dessert made from bananas, cream and toffee sauce (dulce de leche). On a pastry base or crumbled biscuits and butter.

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Healthy Beet Green & Chia Seeds Smoothie

Healthy Beet Green & Chia Seeds Smoothie

Smoothie is my main meal when I need to diet (actually, I always on a diet. But don’t get a significant result yet).

I can’t count how many smoothie I made this summer. It could be on my dinner main meal item or a lunch with a bowl of salad. Sounds so healthy! But it is healthy, right?

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Vegan Roasted Chickpeas Caesar Salad with Parmesan Cheese & Cashew Dressing

Vegan Roasted Chickpeas Caesar Salad with Parmesan Cheese & Cashew Dressing

This post supposed to be out before weeks ago. But I forgot about it.

Unfortunately, it is rain all day today.

It has been a lovely, sunny weather in England. We’ve been very busy working in our garden. Thanks for the warm temperature, reaches to 30°C in the daytime. My vegetable patches work really well. All the salad leaves, spinach, beetroot and strawberry plants… they are doing lush and brilliant.

I have a good harvest romaine lettuce this few days.  We have the soup noodle with loads of romaine lettuce leaves last night. And today, I like to make a Caesar salad with it.

Trying to find out where is the Caesar salad come from. Find the history in the Wikipedia. Surprisingly, the salad’s creation is generally attributed to restaurateur Caesar Cardini, an Italian immigrant who operated restaurants in Mexico.

Vegan Roasted Chickpeas Caesar Salad with Parmesan Cheese & Cashew Dressing

Ingredient: 

For the Roasted chickpeas:

  • 1 can Chickpeas, drained
  • 1 tbsp Lemon juice
  • 1 tsp Smoked Paprika pepper
  • 1/2 tsp Garlic powder    (I haven’t use)
  • Pink sea salt and freshly ground black pepper , you can skip the salt

For the Salad:

  • 1 medium Romaine Lettuce, washed, leaves separated
  • 4 Vine Tomatoes, quartered
  • Pink sea salt and freshly ground black pepper

For the Vegan Parmesan Cheese: 

  • 1/4 cup Raw Cashews
  • 1 tbsp Toasted sesame seeds
  • 1 tbsp Vegan nutrient yeast flakes
  • 1/4 tsp Pink sea salt
  • 1/2 tsp Garlic powder        (I haven’t use)

For the Salad dressing:       Here has an other link without to use the cashew

  • 1/2 cup Raw cashew, soaked in hot water for half hour or more
  • 1/4 cup Water
  • 1 tbsp Fresh lemon juice
  • 1/2 tbsp Dijon mustard
  • 1/2 tbsp Vegan Worcestershire sauce
  • 2 tbsp Extra virgin Olive oil
  • 1/2 tsp Garlic powder    (I haven’t use)
  • 2 tsp Capers, optional    (I ran out of it) 
  • Pink sea salt & freshly ground black pepper

Method: 

  1. For the Salad dressing: Soak the cashew in hot water beforehand, drained. Put all the ingredients (except the olive oil) in a blender. Start with low speed first, then slowly add the olive oil. Blend all until creamy and smoothly. Set aside.
  2. For the Roasted chickpea: Preheat the oven to 375°F/ 190°C/ 170°C fan oven. Place all the ingredients in a bowl and stir, then place the chickpeas on a baking sheet with baking paper. You can mix the ingredients on the baking sheet. Roast for 20 minutes, then gently roll the chickpeas around in the baking sheet and roast for another 10 minutes. The chickpeas will firm up as they cool.
  3. For the Vegan Parmesan cheese: Grind all the ingredients in a grinder or food processor until well mixed. Can keep in an air-tight jar for a week.
  4. For the salad: In a big salad bowl, add the chopped Romaine lettuce leaves, quartered tomatoes, roasted chickpeas, vegan Parmesan cheese, and vegan Caesar dressing. Mix and serve!

Note:

  • Make this vegan Parmesan cheese in advance and keep in the fridge for longer. You can use it in pasta, pizza, all savoury dishes and snacks.

Vegan Sweet Potato & Aubergine Lasagna (+Cashew Cream cheese recipe)

Vegan Sweet Potato & Aubergine/ Eggplant Lasagna  (+Cashew cream cheese recipe)

Do you remember the vegan cheddar cheese that I made before? The cheese is not only melt-able, and also slice-able. And today, the cheese is revamped by the Bunny Kitchen, 10 minute vegan cheese again.

The original recipe was shared by the Vegan Society. But Poppy slightly updates the recipe, that makes it even simpler to prepare. And a few more options to increase the cheesy tang and seasoned so well.

The cheese has more flavor that I like it so much! She suggests to use Kappa carrageenan  for a firm cheese. Even without the freezer that will slice and grate perfectly. But this ‘Kappa carrageenan’ is a bit expensive for me to afford. So I adapted to use the other option: ‘veg-gel’ instead. It still works well after I put the cheese in the freezer until it’s firm.

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Home-made Almond Milk Creamer for My Coffee

Home-made Almond Milk Creamer 

In this beautiful weather, I like to sit in the garden with all my flowers and growing vegetables. Sipping my beloved coffee.

How would you like with your coffee in a cafe? Black? Milky? With sugar? With cream? Or something else???

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Vegan Chilled Mango Sago Cream with Pomelo 楊枝甘露

Vegan Chilled Mango Sago Cream with Pomelo 楊枝甘露

Chaunsa: is the variety of mango from Pakistan, I strongly recommended to you today!

Chaunsa is widely regarded as the best mango in terms of its rich aroma, sweet taste, juicy pulp and high nutritional value.

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Healthy Steamed Okra (秋葵) with Vegan XO Sauce

Healthy Steamed Okra (秋葵) with Vegan XO Sauce

Okro, known in many English-speaking countries as ladies’ fingers, is a flowering plant in the mallow family. It is valued for its edible green seed pods

Okra can be a side dish if you want. Okra is one of those vegetables that you either love or hate. There seems to be almost no in between. Like the marmite! Agree?

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