tomatoes with cashew mozzarella

do you know what i like most about summer? freshly harvested tomatoes from my garden.


for 4

70 g raw cashew nuts

2 tablespoons of psyllium husk

2 tablespoons of lemon juice

1/2 teaspoon salt

1 kilo of date tomatoes, cut in half

a handful of basil leaves

best olive oil

salt & pepper



soak the cashew nuts in water for at least 2 hours (best is to leave them in water overnight because the mozzarella will become much softer). put the psyllium husk in a bowl, stir with 200 ml water and let it swell during 2 hours. pour the water off the cashew nuts and put it along with the psyllium husk, salt, and lemon juice in a food processor. purée it until it becomes a creamy something. put it in a bowl and leave it for about 3 hours in the fridge. serve it with the tomatoes, basil, olive oil, salt and pepper. if you have leftover of the mozzarella, you can keep during three days covered in the refrigerator.




18 views0 comments

vegan mango cheesecake

an inrcredibly delicious cake

potato gnocchi

the fluffiest gnocchi i have ever produced.

spicy moroccan lentil-tomato soup

this is the kind of soul food that i like to eat on chilly days

greek salad

this salad is one of my favorites. it's a fresh, tasty light and simple dish for warm evenings.

delicious ice cream with frozen bananas and blueberries

there is no easier way to make ice cream

green couscous

we had this dish as a main course on a lukewarm september

tarte tatin with red onions

i love tarte tatin with apples. this variation with onions is very special and delicious!

peanut butter cookies with only 3 ingredients

against food waste! use your super brown bananas!

linguine with cashew-lemon sauce

the longer you soak the cashew nuts, the smoother the sauce gets. the lemon gives this sauce a fresh kick!