Good morning everyone, now we’re officially back in Germany. I was so used to telling you something about our vacation that when I sat down in front of the empty Word document here, I first didn’t know what to write. As many journalists and writers say, in case such a lack of ideas occurs, you should take a break.
So did I. First I went into the kitchen, had a coffee, ate the stuffed eggplants with pickled beetroot and baked chicory, put the dishes in the dishwasher, ate a piece of chocolate for dessert and sat down again. I still had no drive to write. But such moments have their importance, too.
Because what are they good for? For doing exactly the things you usually tend to postpone. Such as designing a newsletter for Tastes Like Green Spirit, for instance. Oh what an annoying topic. Because… I have to confess, I have installed a newsletter subscription function on my blog 2 months ago and maybe some of you have already registered there… but haven’t received a single newsletter yet. The reason is, I have to admit that I didn’t know how to do it, so I ignored this unpleasant topic and focused on things that I can do. Cooking and photography. But that alone is not enough for running a blog.
Over time you learn a lot about technology and web design and IT stuff and so forth. Every time I have to acquire something new about it, because otherwise I can’t troubleshoot some technical errors and because it would be too expensive to hire someone professionally, I first scroll through all sorts of information on Google and then mostly want to throw myself on the floor like an annoyed child and cry “nooo” and “I’d rather have some cookies now and someone, who can fix it for me”. But mostly there are neither cookies around nor someone who can fix the problem for me right at that moment.
But the newsletter was due today. And friends, I’m soooo proud. I am so proud. Because I never thought it was possible. I really managed to do it. The design is ready now. And soon you will receive the first recipe newsletter! I just have to figure out how to send it correctly. Hopefully, this is not going to take me another 2 months…
Meanwhile, you can try the vegan cashew cheese that I tried out with my sweetheart over the weekend. Better to say, he put everything into the food processor while I was still sitting on the sofa and drinking my tea and when I got up, everything was ready. So today 100 points go to my dearest man for preparing the best vegan cream cheese ever.
That yeast can imitate cheese flavor so accurately! Did you also miss cheese so much when you started eating plantbased? I miss cheese a lot. It feels like missing a good friend whom I haven’t seen in a long time. Sometimes that makes me really sad. Therefore, the vegan cashew cheese is THE alternative. Next time, I’ll post the recipe for the bread you can see in the pictures!
The two go together perfectly!Print
400 g cashew nuts
1 small clove of garlic (optional)
1 pinch of salt
Pepper, to taste
1 tbsp apple cider vinegar
1 pinch of chilli
1 cube of fresh yeast
1 packet of dry yeast
1. Place cashew nuts in a bowl and cover with water. Soak for at least 4 hours.
2. Rinse and blend with all other ingredients, until smooth and creamy.