If you are looking for a new cookbook to add to your collection, then Kerstin Rodgers book V is for Vegan is the perfect choice, whether you are a seasoned professional or just starting to learn and explore the many meat-free options vegan cooking has to offer. Rodgers book has you hooked with the many colorful pictures of recipes along with detailed directions that make cooking simple and fun. The recipes in this book are just as cheery and lively as the book’s design.
As a celebrated chef and food writer Kerstin Rodgers, known by her moniker, MsMarmiteLover, launched the underground restaurant movement in the UK with her eponymous supper club. Now with the launch of her new book V is for Vegan, Rodgers shares her recipes and stories from all over the world. She also wrote the book Get Started in Food Writing: Teach Yourself, which teaches readers the skills they need to embrace writing about food.
Below is a recipe for a yummy Black & Green Cheesecake with Bengali Lime & Avocado
Black & Green Cheesecake with Bengali Lime & Avocado
Key limes or Mexican limes used in Key lime pie are very different from the usual “Persian” limes that we usually see. Key limes are smaller, more acidic, and the flesh is yellow. Once dried into black lime, they are a useful ingredient in Middle Eastern cookery. The strange thing about both Key limes and Persian limes is that they are ripe when the flesh is yellow, not green.
As it’s sometimes hard to get hold of Key limes, I use normal limes. But if you can get hold of Bengali limes (I buy them at Asian supermarkets), then do. They are perfumed, floral, and exotic.
Serves 6 to 8
Oil spray, for greasing
For the crust:
1¼ cups [150 g] Oreo cookies, finely ground
3 Tbsp coconut milk
For the filling:
1¼ cups [150 g] cashew nuts, soaked in water for 2 to 4 hours, then drained
2 small avocados, peeled and pitted
½ tsp sea salt
1 tsp vanilla paste or 1 vanilla bean, split lengthwise
Scant ½ cup [100 ml] agave nectar
Juice of 2 lemons
Scant ½ cup [100 ml] coconut oil
Juice of 5 limes, plus the pared zest of 1 for the top (optional)
Slices of kiwi fruit, for the top (optional)
Lightly spray a 7-in [18-cm] loose-bottomed cake pan with oil.
In a mixing bowl, combine the ground Oreos and coconut milk. Press the mixture into the bottom of the cake pan. Chill in the fridge for about 30 minutes.
Put all the ingredients except the lime zest and kiwi fruit into a powerful blender. Process until smooth. Then take the cheesecake base from the fridge and ladle in the green filling.
Decorate with curls of pared lime zest, or with overlapping layers of kiwi fruit slices, or both. Chill in the fridge for 2 hours before serving.
Recipe & Courtesy Image: Kerstin Rodgers