#vegan pistachio cake recipe

[threemarys1927]

vegan pistachio cake

[fattributes]

Vegan Pistachio Cake with Vegan Pistachio Buttercream

[therealcoolfooddude]

(via Pistachio Cake with Strawberry Swiss Meringue Buttercream) Finely ground toasted pistachios sifted with cake flour gives this beautifully nutty single-layer fancy pistachio cake its flavour. 

[homunculus-argument]

Post the fig cake/banana bread recipe please?

I used this banana bread recipe as a base with some adjustments, but since it's in finnish I'll write out the whole fig cake recipe here, as I made it:

240 grams of fig jam

150 grams of melted butter

2 dl of brown sugar

2 eggs

3 dl of wheat flour

2 dl of rolled oats/oat flakes

1 dl of crushed nuts (I used a mixture of pistachios and almonds, but either just almonds or just pistachios is probably fine too)

1 dl of raisins

2 teaspoons of vanilla sugar (vanillin sugar works just fine)

1 teaspoon of cinnamon

1 teaspoon of cardamom

1 teaspoon of baking soda

1 teaspoon of salt

(here, "teaspoon" is about 5 millilitres. For other measures and their imperial translations, you're on your own)

Mix the butter, fig jam, sugar and eggs together in a bowl until you reach an even consistency. It's going to be pretty solid, but don't be alarmed.

Mix the rest of the ingredients together in a separate bowl. Make sure that the raisins aren't all clumped together. I recommend mixing everything but the flour together first before finally adding in the flour, to ensure that it's all even.

Gradually mix the dry ingredients into the wet ingredient bowl, mixing the batter between each helping of flour mixture. I used a ladle for this.

Grease a caking pan/oven dish/whatever you are using with butter. You can use whatever oven-safe baking dish you want, for as long as it can handle 1 litre of cake. You should probably measure your baking dish before making the batter, to see if it fits.

Pour/ladle the batter into the greased baking dish. It's going to be pretty firm and solid at this point, not foamy or runny, and it will expand to roughly twice the size it is now as it bakes.

Heat the oven to 175 degrees celsius (you should probably have done that earlier, too, so that it would already be hot by the time the batter is in the pan), and put the cake in the oven for 55 minutes.

Let the cake cool before pouring it out of the dish. It should come out easily and just fall right off. Have a serving dish already ready and try to aim there - it's going to be a bitch to get the cake off the floor if you miss. (And if you have dogs, you will no longer have cake. Or a dog. Raisins are toxic to dogs and there's raisins in the cake. Do not drop the cake on the floor.)

Conclusion: Cake. If you want to try making a vegan, no-egg, no-dairy or gluten-free version, feel free to fuck around and let me know what you found out, substitutions of this sort are not my expertise. For a nut-free version, simply leave out the nuts.

[vegan-nom-noms]

Green Recipe Collection! For more green recipes click here.

Top Row:

Pistachio Matcha Cheesecake

Pistachio Macarons

Matcha Frappe

Middle Row:

1 Bowl Pistachio Sheet Cake

Mint Chocolate Chip Ice Cream

Chocolate Mint Raw Vegan Cheesecake Bites

Bottom Row:

Raw Chocolate Mint Slice

Matcha Chocolate Avocado Truffles

Easy Matcha Cake

[mercerislandbooks]

Cookbook Book Club: Nosh

And we're back! I know it's been a while since our last Cookbook Book Club, but we have a great author event lined up for our next one. We really love having the author of the cookbook attend for that extra something special. Micah Siva, author of Nosh: Plant-Forward Recipes Celebrating Modern Jewish Culture, will be in town as part of her debut cookbook book tour, and her Seattle stop is Island Books! This gorgeous book came out last Tuesday, and we'll keep a stack in stock all month so you can pick up a copy to peruse before our book club meeting. Join us Wednesday, April 3 at 6:30 for an excellent time with Micah and some delicious food.

Nosh focuses on plant-forward versions of Jewish favorites, as well as innovative, modern takes on the recipes Micah grew up with. She is a trained chef and a registered dietitian, and she's turned her passion for both into a successful recipe blog and business. This is her first cookbook, and it's full of gorgeous photography (she's also a professional food photographer), concise explanations and definitions (and she's a professional recipe writer; a woman of many talents), and food that has my stomach rumbling. In fact, I already have a list of recipes I'm planning on making leading up to our book club meeting in April. From Lemony Blintzes and Vegan Potato Latkes, to Chickpea and Olive Shakshuka and Olive Oil, Pistachio, and Ricotta Cornmeal Sheet Cake, as well as several types of kugel, Micah's book is stuffed with colorful recipes that are suited for a variety of occasions and will delight everyone who comes to your table.

We can't wait to meet together again and share all of the amazing dishes made from the recipes in this book. Pick one that intrigues you, have fun making it, and bring it to share while Micah tells us about her book and the inspiration behind it. She'll stick around to sign copies while we mingle and eat delicious things. We'll also have copies of her children's book 1, 2, 3 Nosh With Me on hand for signing if you want to introduce your little ones to traditional Jewish foods. Can't wait to see you there!

— Becca

[deliciously-vegan]

Ma'amoul Mad Bil Ashta

(Lebanese Semolina Cream Cake)

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2 cups semolina  1/2 cup cane sugar 1 tsp baking powder 1/4 tsp baking soda 1/4 tsp sea salt

1/2 cup vegan butter, melted 1/2 cup plain vegan yogurt 

3/4 cup crushed (roasted) pistachios.

Preheat oven to 350 degrees F. Line a 9-inch  springform pan with parchment paper. 

In a large glass mixing bowl, sift together the; semolina, cane sugar, baking powder, baking soda, and sea salt. Stir in the melted butter and yogurt. Place half of this batter into the lined pan. Press down firmly. Sprinkle 1/4 cup crushed pistachios evenly over top. Prepare the ashta. (Recipe below.)

Pour the ashta on top, carefully spreading out evenly. Sprinkle another 1/4 cup crushed pistachios evenly over top of ashta layer. 

Roll out the remaining semolina batter between two sheets of parchment paper in the same shape/size as pan. Carefully place this on top of the ashta layer. (Don't worry if it's not perfect. This will end up being the bottom of the cake.)

Bake cake in preheated oven for 35 minutes. Prepare the syrup. (Recipe below.) 

Remove cake from oven and drizzle half of the syrup over top. Leave to cool (and soak up the syrup) for at least one hour, more if possible.

Open up the sides of the pan and carefully flip cake over onto a large serving platter. Sprinkle the remainng 1/4 cup crushed pistachios evenly over top then drizzle the remaining syrup over top. Place in fridge and allow the cake to cool completely.

Slice and serve. (Best served cold.) Store leftovers in fridge for up to one week.

Ashta

1 can (400 ml) coconut cream 1 can (400 ml) coconut milk 1/2 cup cornstarch 1/4 cup powdered sugar 1/4 tsp mahlap powder (optional)

1 tsp rose (or orange blossom) water

In a medium-sized saucepan, whisk together the; coconut cream, coconut milk, cornstarch, powdered sugar, and mahlap powder. Turn heat to medium-high. Cook, stirring constantly, until mixture begins to thicken. Remove from heat and stir in the rose (or orange blossom) water.  Pour over bottom semolina later. 

Syrup

1 cup cane sugar 1/2 cup water 1/4 tsp sea salt

1 tbsp rose (or orange blossom water) 1/2 tsp lemon extract

Place cane sugar, water and sea salt in a small saucepan. Turn heat to high. As soon as mixture comes to a boil, reduce to low heat and cook for a few minutes, stirring constantly, until sugar is completely dissolved. Remove from heat and stir in the rose (or orange blossom) water and lemon extract. 

[rockislandadultreads]

Nonfiction Thursday: Cookbooks from Around the World 

My Paris Kitchen by David Lebovitz

It’s been ten years since David Lebovitz packed up his most treasured cookbooks, a well-worn cast-iron skillet, and his laptop and moved to Paris. In that time, the culinary culture of France has shifted as a new generation of chefs and home cooks—most notably in Paris—incorporates ingredients and techniques from around the world into traditional French dishes.

In My Paris Kitchen, David remasters the classics, introduces lesser-known fare, and presents 100 sweet and savory recipes that reflect the way modern Parisians eat today. You’ll find Soupe à l’oignon, Cassoulet, Coq au vin, and Croque-monsieur, as well as Smoky barbecue-style pork, Lamb shank tagine, Dukkah-roasted cauliflower, Salt cod fritters with tartar sauce, and Wheat berry salad with radicchio, root vegetables, and pomegranate. And of course, there’s dessert: Warm chocolate cake with salted butter caramel sauce, Duck fat cookies, Bay leaf poundcake with orange glaze, French cheesecake...and the list goes on. David also shares stories told with his trademark wit and humor, and lush photography taken on location around Paris and in David’s kitchen reveals the quirks, trials, beauty, and joys of life in the culinary capital of the world.

Jerusalem by Yotam Ottolenghi

In Jerusalem, Yotam Ottolenghi and Sami Tamimi explore the vibrant cuisine of their home city—with its diverse Muslim, Jewish, and Christian communities. Both men were born in Jerusalem in the same year—Tamimi on the Arab east side and Ottolenghi in the Jewish west. This stunning cookbook offers 120 recipes from their unique cross-cultural perspective, from inventive vegetable dishes to sweet, rich desserts. With five bustling restaurants in London and two stellar cookbooks, Ottolenghi is one of the most respected chefs in the world; in Jerusalem, he and Tamimi have collaborated to produce their most personal cookbook yet.

Persiana by Sabrina Gahyour

A celebration of the food and flavours from the regions near the Southern and Eastern shores of the Mediterranean Sea, with over 100 recipes for modern and accessible Middle Eastern dishes, including Lamb & Sour Cherry Meatballs; Chicken, Preserved Lemon & Olive Tagine; Blood Orange & Radicchio Salad; Persian Flatbread; and Spiced Carrot, Pistachio & Coconut Cake with Rosewater Cream.

The Real Japanese Izakaya Cookbook by Wataru Yokota

Izakaya cooking is all about enjoying hearty and flavorful Japanese food with drinks and friends at your local hole-in-the-wall hangout. Similar to tapas or pub food, izakaya fare ranges from tasty bar snacks to substantial salads, stews, grilled meats and seafood dishes--all made fresh with minimal fuss and maximum flavor--and served alongside a chilled glass of beer or sake.

The Real Japanese Izakaya Cookbook allows you to recreate over 120 of these classic izakaya dishes in your own kitchen at home. These include standards like Yakitori Chicken Skewers, Crispy Gyoza, and Grilled Wagyu Beef with Shiso. Vegans and vegetarians are also well catered to with dishes like Daikon Salad with Yuzu Dressing, Chargrilled Fava Beans and Baked Tofu with Ginger Sauce. Chef and author Wataru Yokota adds his own unique twists to signature Japanese recipes, like Miso-Simmered Pork and Grilled Mackerel with Plum Sauce.

[threemarys1927]

vegan pistachio cake

[fattributes]

Kulfi Tiramisu

[myflowertree1]

New Year Cake: A Sweet Start to the Year

The New Year is a time for fresh beginnings, celebration, and joy. One tradition that never goes out of style is sharing a delicious New Year cake with loved ones. Whether you're hosting a party, attending a gathering, or enjoying a quiet evening at home, a beautifully designed and flavorful cake adds sweetness to the festivities.

The Significance of a New Year Cake

Cakes have long been associated with celebrations, and the New Year is no exception. The tradition of cutting a New Year cake symbolizes the joy of starting a new chapter and spreading happiness. It's more than just a dessert; it’s a centerpiece that brings people together, making moments memorable and festive.

Popular New Year Cake Flavors

When choosing a New Year cake, flavor is key. While classics like chocolate, vanilla, and red velvet are always popular, the occasion calls for something special. Here are some trending flavors to consider:

Fruit Cakes: Packed with dried fruits, nuts, and a hint of spice, these cakes are festive and rich in flavor.

Black Forest: Layers of chocolate sponge cake, whipped cream, and cherries make it an all-time favorite.

Cheesecakes: A creamy, tangy option for those who prefer something less traditional.

Custom Flavors: Cakes infused with flavors like pistachio, matcha, or tropical fruits add a unique touch to the New Year celebration.

Creative Designs for a New Year Cake

The design of a New Year cake can reflect the excitement and hope the holiday brings. Some ideas for creative cake designs include:

Clock Themes: A cake decorated to resemble a clock striking midnight captures the spirit of the countdown.

Fireworks Design: Bright and colorful decorations mimic the New Year's Eve fireworks.

Number Cakes: Cakes shaped like the numbers of the new year are both visually appealing and celebratory.

Minimalist Elegance: Simple yet sophisticated designs with edible gold or silver accents are perfect for a classy celebration.

Tips for Choosing the Perfect New Year Cake

Plan Ahead: Since New Year is a busy time for bakeries, place your order early to avoid last-minute stress.

Consider Dietary Preferences: With more people opting for gluten-free, vegan, or sugar-free options, choose a cake that caters to everyone's needs.

Go Custom: Personalized cakes with messages or designs can make the celebration even more special.

How to Make Your Own New Year Cake

If you enjoy baking, creating a homemade New Year cake can be a rewarding experience. Use your favorite recipe and decorate it with festive themes like edible glitter, fondant decorations, or seasonal fruits. Baking your cake allows you to add a personal touch to the celebration.

Wrapping Up A New Year cake is more than just a treat; it’s a way to welcome the year ahead with joy and sweetness. Whether you opt for a store-bought masterpiece or bake your own, the cake you choose can set the tone for a delightful celebration. So, as you gear up to celebrate the New Year, make sure your dessert table features a stunning and delicious cake to mark the occasion.

[adnooinc]

Top Nut Varieties for Commercial Baking and Cooking

Contents

Top Nut Varieties for Commercial Baking and Cooking

Almonds: A Versatile and Popular Choice

Walnuts: Ideal for Rich Flavors

Pecans: A Sweet and Buttery Nut

Hazelnuts: Adding Nutty Depth to Dishes

Cashews: Perfect for Creamy Textures

Macadamia Nuts: Ideal for Premium Baking

Pistachios: Great for Colour and Flavour

When it comes to commercial baking and cooking, nuts play a key role in enhancing both the flavour and texture of a wide variety of dishes. Whether you run a bakery, a catering business, or a food production company, sourcing quality nuts in bulk is essential. This guide covers some of the top nut varieties commonly used in commercial kitchens, highlighting their benefits and uses.

Almonds: A Versatile and Popular Choice

Almonds are a staple in commercial baking due to their versatile nature. They can be used in multiple forms—sliced, diced, slivered, or ground into flour. Whether in pastries, cakes, or cookies, almonds add a rich, nutty taste while also providing a crunchy texture. They’re also commonly used as a topping for baked goods or mixed into savoury dishes like salads and sauces. Many food businesses look for a wholesale nuts supplier to keep a steady stock of almonds for their recipes.

Walnuts: Ideal for Rich Flavours

Walnuts are another popular option in commercial kitchens, especially for their ability to add depth to recipes. Their slightly bitter, earthy taste pairs well with sweet and savoury dishes alike. Walnuts are often used in muffins, brownies, and tarts, as well as in sauces and pestos for added richness. Their nutritional benefits also make them appealing in health-conscious recipes. Finding the best place to buy bulk nuts can ensure a cost-effective supply of walnuts for your cooking needs.

Pecans: A Sweet and Buttery Nut

Pecans are well-loved for their buttery and slightly sweet flavour, making them perfect for desserts like pies and cakes. They can also be roasted or candied to create a crunchy topping for ice cream, salads, and baked goods. In commercial settings, pecans are valued not just for their taste, but for their versatility in both sweet and savoury dishes. Purchasing pecans from wholesale nuts near me ensures you have a fresh and affordable supply for your business.

Hazelnuts: Adding Nutty Depth to Dishes

Hazelnuts are popular in gourmet baking and cooking, often paired with chocolate to create decadent treats like spreads, cakes, and pastries. They have a slightly sweet, nutty flavor that complements both baked goods and savoury items such as salads and roasted vegetables. Their rich taste makes them a go-to ingredient for chefs looking to add complexity to their dishes. Commercial kitchens benefit from buying hazelnuts in bulk from a reliable supplier.

Cashews: Perfect for Creamy Textures

Cashews are highly versatile in both baking and cooking, thanks to their smooth texture and mildly sweet flavor. They’re commonly used in vegan and dairy-free recipes to create creamy sauces, cheeses, and desserts. In addition to baked goods, cashews are also used in stir-fries, curries, and salads. Sourcing high-quality cashews from a wholesale nuts supplier ensures you have enough on hand to meet the demand for this popular nut.

Macadamia Nuts: Ideal for Premium Baking

Macadamia nuts are prized for their rich, buttery taste and are often used in premium baked goods like cookies, brownies, and cakes. Although they tend to be more expensive than other nuts, their unique flavor and texture make them worth the investment for gourmet recipes. Their high fat content also makes them ideal for creating smooth, creamy fillings and spreads. 

Pistachios: Great for Colour and Flavour

Pistachios not only add a vibrant green color to dishes, but they also offer a unique flavor that’s both sweet and salty. They are often used in cookies, cakes, and pastries, and are also popular as a garnish for both sweet and savory dishes. Pistachios can be used whole, chopped, or ground, making them a versatile ingredient in commercial kitchens. To meet your supply needs, consider buying pistachios from wholesale nuts near me for both quality and affordability.

Contact Adnoor today to find out how we can supply you with the best nuts at competitive prices!

[marketingaquad]

Artisan Italian gelato parlour Amorino debuts at Dubai’s Souk Madinat Jumeirah

World renowned Artisan Italian gelato brand, Amorino has debuted in Dubai at Souk Madinat Jumeirah. Famed for its signature rose shaped gelato cones adorned with handmade gelato-filled macarons, Amorino Dubai serves 22 delicious flavours of gelato and sorbet that come directly from Italy with no artificial colouring or flavouring and are made using carefully selected ingredients including organic eggs and farm fresh milk.

Founded in 2002 by two Italian childhood friends, Cristiano Sereni and Paolo Benassi, Amorino’s first store was in the heart of Paris. Combining their two passions: Italy and gelato, the idea was to allow Parisians to discover the true taste of the finest Italian gelato recipes. The gamble was taken, and it proved to be a resounding success. Now with more than 255 shops worldwide across 18 countries, there are 12 cones sold every minute and 3,500,000 gelato-filled macarons made by hand every year at Amorino globally.

Now serving at Amorino Dubai, customers will find gelato artists shaping gelatos into Amorino’s signature rose – with guests invited to order as many flavours as there are petals on the flower. Putting the cherry on the cake, customers can opt to add a gelato-filled macaron to top their creation. With a focus on serving a quality-driven product, Amorino’s philosophy is to only use carefully sourced ingredients, all of which are free of preservatives, artificial flavours and flavour enhancers, to make its artisanal gelato.

On the menu, find wide-ranging gelato and sorbet flavours including stracciatella, pistachio, tiramisu, Madagascar vanilla bourbon, Alfonso mango, orange cinnamon, organic lemon, white chocolate blueberry, sorbet bio chocolate, hazelnut, coconut, and much more, in addition to limited edition seasonal flavours that will appear in-store for exclusive periods throughout the year. Served in various sizes in a cone or a cup, Amorino also offers kids-sized portions, as well as takeaway tubs with 550ml and 1100ml capacities.

Catering to all tastes and varied dietary requirements, Amorino boasts a completely gluten-free collection of gelato and sorbets, along with vegan sorbets and cones.

Serving up no ordinary menu, Amorino Dubai has a range of other sweet treats on offer, as well as a wide range of hot and cold drinks like espresso frappè and affogato, plus the option to create ‘make-your-own’ gourmet milkshakes and sorbet drinks guaranteed to deliver a symphony of flavours.

Sure to tempt even the most discerning of dessert lovers, Amorino Dubai’s menu features sundaes comprising two gelato or sorbet flavours, a topping of choice, chocolate pearls and homemade whipped cream, sumptuous Belgian waffles and French crepes topped with gelato and a selection of toppings like crushed hazelnuts, caramel, pistachios and more.

Amorino Dubai is now open and welcoming guests in Souk Madinat Jumeirah and is available for delivery via Deliveroo.

[prapasara]

Quinoa Recipes

Orange-Pistachio Quinoa Salad

Quinoa-Pear Breakfast Bake

Cumin Quinoa Patties

Kale Quinoa Salad

Quinoa, Fresh Fig and Honey-Balsamic Parfait

TASTE OF HOME

Vegan Quinoa Salad

TASTE OF HOME

Skinny Quinoa Veggie Dip

TASTE OF HOME

BLT Quinoa Bowls

TASTE OF HOME

Apple-Cinnamon Quinoa Pancakes

Chickpea Tortilla Soup

TMB STUDIO

Quinoa with Peas and Onion

TASTE OF HOME

Quinoa-Stuffed Squash Boats

Curried Quinoa Salad

Apple Quinoa Spoon Bread

TASTE OF HOME

Chicken Quinoa Salad

TASTE OF HOME

Spiced Blueberry Quinoa

California Quinoa

Vegan Tortilla Soup

TASTE OF HOME

Avocado & Garbanzo Bean Quinoa Salad

Quinoa & Black Bean Stuffed Peppers

TASTE OF HOME

Strawberry-Quinoa Spinach Salad

TASTE OF HOME

Confetti Quinoa

Pea Soup with Quinoa

TASTE OF HOME

Spicy Coconut Shrimp with Quinoa

TASTE OF HOME

Brussels Sprouts & Quinoa Salad

Quinoa Unstuffed Peppers

TASTE OF HOME

Quinoa with Roasted Vegetables

Colorful Quinoa Salad

TASTE OF HOME

Loaded Quinoa Breakfast Bowl

Black Bean & Corn Quinoa

Quinoa Tabbouleh

Ginger Chicken and Quinoa Stew

TASTE OF HOME

Chicken Quinoa Bowls with Balsamic Dressing

Curried Chicken Skillet

Warm Squash & Quinoa Salad

Lemon Cranberry Quinoa Salad

Quinoa Tabbouleh Salad

Quinoa chicken salad

Quinoa chicken salad

Chocolate, coconut and raspberry quinoa porridge

Start your morning with this quinoa porridge packed full of guilt-free goodness. This recipe is quick with minimal ingredients. What’s more, it’s easy to make a batch for the rest of the week.

Veggie quinoa meatballs with tomatoes, olives and caper sauce

Quinoa-coated halloumi with sprouting broccoli and romesco dressing

Vegan burritos with black beans, sweetcorn and quinoa

Quinoa buddha bowls with shredded sprouts and beets

Healthy risotto

Sweet potato and quinoa chilli

Quinoa-crusted haddock with garlic-roasted tomatoes

Roasted tomato, halloumi and quinoa salad

Mushroom and quinoa-stuffed courgette

Hot-smoked salmon salad with teriyaki dressing

Vegan quinoa sushi

Quick quinoa and black bean chilli

Tsukune with Japanese-style quinoa

Red quinoa, feta and spinach salad

Harissa salmon with mixed grains and spinach

Quinoa Recipes

Quinoa Salad with Sweet Potatoes and Apples

Quinoa Egg Bowl with Pecorino

Santa Fe Quinoa Salad

Smoky Quinoa and Bacon Salad

Crispy Quinoa Sliders

Quinoa and Brown Rice Bowl with Vegetables and Tahini

Black Bean and Quinoa Salad

Roasted Delicata Squash with Quinoa Salad

Red Rice and Quinoa Salad with Orange and Pistachios

Quinoa with Spice-Roasted Shrimp and Pistou

Bacon Quinoa with Almonds and Herbs

Golden Semolina Quinoa Spinach Cakes

Quinoa Tabbouleh

Roasted Cauliflower and Quinoa with Candied Walnuts

Corn, Basil, and Quinoa Salad

Three-Mushroom and Quinoa Salad

Quinoa and Cauliflower Salad with Popped Sorghum

Quinoa Pancakes with Ricotta and Lemon

Mini Crustless Quiche Bites with Mushrooms, Quinoa, and Cheddar

Blistered Shishitos with Furikake Ranch and Crispy Quinoa

CR   ::    https://www.tasteofhome.com/collection/quinoa-recipes/      ,        https://www.olivemagazine.com/recipes/collection/best-quinoa-recipes/  ,  https://www.foodandwine.com/grains/quinoa/quinoa-recipes