Last October Steinbeisser celebrated the 5th Anniversary of their project at the Lloyd Hotel & Cultural Embassy in Amsterdam. This year, Steinbeisser invited three acclaimed chefs to join their immersive food&design experience: Kristian Baumann (from 108 restaurant in Copenhagen), Daniel Burns (from Luksus restaurant in New York) and Andreas Rieger (from Einsunternull restaurant in Berlin).
The three chefs prepared a vegan menu based on local, organic and seasonal ingredients, served using cutlery and tableware crafted by international artists.
The above gallery highlights some amazing dishes the three chefs prepared for the occasion. Enjoy the pictures at the top of the article!
If you like the pieces showcased in the photos, check out the Steinbeisser online store Jouw…, to discover their collection of cutlery and tableware created by more than 25 international artists.
Delicious maple glazed carrots roasted with pure maple syrup and garlic. Topped with creamy goat cheese crumbles and crunchy pistachios — this easy, veggie side dish will impress everyone at your holiday gatherings!
Coming at you live with another delish side dish to share with family and friends this season. Among all of the turkeys and stuffings and gravy, every Thanksgiving table needs some gorgeous, bright veggies. Don’t you think?
It’s the best way to make sure your traditionally beige plate is filled with a little pop of color. I mean, we eat with our eyes first, right? So it’s time I introduce you to my new fav side dish: my sweet and savory maple glazed carrots.
MY OTHER RECIPES
Guys. These carrots are BEYOND amazing. Honestly I didn’t know such a basic vegetable could be so addicting, but Abra and I kept going back for more when we were lunching on them last week.
What makes these carrots so insanely good? Rainbow carrots. Yes, you can use all orange ones as well, but I love the beautiful fall colors that rainbow carrots add to the table.
Next, the creamy, crunchy combination (say that 5 times fast) of the goat cheese and pistachios. There’s something truly magical about this combo that makes every bite the perfect bite.
Finally, the hint of lemon zest brings out each individual flavor for the perfect touch. You guys are going to love these! Serve them up next to that big turkey, or just make them for a delicious side dish for your weeknight dinner. It’s always a good time to celebrate with feel-good food. Enjoy!
If you make this recipe leave a comment below to let me know how you liked it! Be sure to tag #ambitiouskitchen on Instagram so that I can see your creations. Xo!
Maple Glazed Carrots
Author: Monique of AmbitiousKitchen.com
Recipe type: Vegetarian, Side Dish
2 pounds rainbow or regular carrots, peeled
2 tablespoons olive oil
2 tablespoons pure maple syrup
2 cloves garlic, minced
Freshly ground salt and pepper
1 ounce goat cheese crumbles
2 tablespoons roasted pistachios
Zest from 1 lemon
Preheat oven to 375 degrees Farenheit.
Place carrots on a large baking sheet, drizzle with olive oil and maple syrup, and top with garlic. Roast carrots for 35-45 minutes until fork tender.
Top with goat cheese crumbles, pistachios, and finish with zest from lemon. Serve immediately.
This SLOW COOKER PECAN PIE will knock your socks off and make for a delicious and easy Thanksgiving, Christmas, or Easter! We LOVE Pecan Pie and it’s just as delicious made in a crockpot!
I’m pretty blown away with myself. I made my first ever Pecan Pie AND I made it in a crockpot. It turned out awesome and I’m so very excited to share the recipe with you! Pies have always intimidated me, but one by one we have conquered them this year and I’ve realized I don’t need to be scared. Baking pies is not only doable, it’s so much simpler than I believed. And when you can make one in a slow cooker and it’s just as good but that much easier, DO IT! You won’t regret it. This Deep Dish Slow Cooker Pecan Pie is just begging to be the star of your holiday table. So fun and delicious!
Before today, I never even knew what was in a Pecan Pie. I researched some recipes and came up with what I think is a true winner. Sweet, nutty, oh so delicious. Perfect for the holidays!
I’m so darn excited for you guys to try this!
Slow Cooker Pecan Pie
This SLOW COOKER PECAN PIE will knock your socks off and make for a delicious and easy Thanksgiving, Christmas, or Easter! We LOVE Pecan Pie and it’s just as delicious made in a crockpot!
1 1/2 cups chopped pecans (plus some pecan halves for decoration)
1 Reynolds Slow Cooker Liner
1 refrigerated pie crust
4 eggs, lightly beaten
1 cup corn syrup
1 cup sugar
1/3 cup salted butter, melted
1 1/2 teaspoons pure vanilla extract
Preheat oven to 350F. Place pecans on a baking sheet and toast for 5 minutes or until browned. Set aside.
Place the slow cooker liner in your slow cooker (you can use a small round slow cooker for a deep dish pie or a 6 qt oval for a thinner pie) and place pie crust in the bottom. Press down the bottom and each side to fit the bottom of the cooker. Use your fingers to press the very top of the crust into the slow cooker liner to make sure it adheres (so it won’t slump down into the pie later)
In a medium bowl, stir together the beaten eggs, corn syrup, sugar, butter, and vanilla. Whisk until smooth. Stir in the pecans, reserving the halves for top.
Pour the pie filling into the slow cooker/pie crust. Top with some pecan halves as you wish to decorate. (I just lined the very outside circle with halves as shown)
Cook on high for 3 hours (halfway through, give the liner a turn to rotate, taking care because the pie will not be set yet. This is optional but will help when removing later)
Turn off the cooker and allow the pie to cool completely before removing/cutting. *note
Serve with vanilla bean ice cream if desired!
*note: if you don’t allow the pie to cool completely it could fall apart when removing from the slow cooker or cutting. If you like to eat your pecan pie hot, you can microwave individual pieces to avoid the entire thing not keeping form.
Friends, the holiday season is upon us and I’m so excited to offer up this easy plant-based dessert everyone will love and no one will suspect is dairy- or gluten-free. Let’s do this!
The crust for this gorgeous 10-ingredient tart is a blend of rolled oats and almonds naturally sweetened with a hint of coconut sugar and maple syrup. Coconut oil adds moisture and allows the tart to crisp up in the oven beautifully.
Next is the filling, which is a simple blend of ingredients like coconut yogurt, soaked cashews, maple syrup, and lemon. The filling is poured over the baked (and cooled) crust and cooled as we work on the topping!
For a topping, I put my Cinnamon Baked Apples to good use. They’re naturally sweetened, require 1 bowl, and come together quickly while the tart chills. And before you know it, you have a gorgeous fall dessert on your hands that’s perfect for just about any occasion.
I hope you all LOVE this tart! It’s:
Tender on the inside Crisp on the outside Perfectly (and naturally) sweet Simple to make Versatile in toppings & Insanely delicious
This would make thee perfect dessert as we move into the holiday season. No one will guess it’s dairy- or gluten-free. It’s incredibly rich and satisfying, and you can top it with virtually any fruit you have on hand.
2 Tbsp (24 g) coconut sugar, plus more to taste (or sub stevia to taste (~1/4 tsp))
1 Tbsp (15 ml) maple syrup
4-5 Tbsp (60-75 g) coconut oil, melted (if avoiding oil, you can try subbing a 1/2 + 1/2 mixture of applesauce and water, but I haven’t tested it this way)
Start by making preparations for filling. If making coconut yogurt, do so first. Otherwise, proceed with store-bought or sub coconut milk or cream (see note in instructions about extra lemon juice).
Next, soak your cashews in very hot water for 1 hour or 6-8 hours in cool water. Then drain and set aside. If using soaked cashews more than 1 hour after draining, cover and refrigerate for up to 4-5 hours (continuing the soak can make them mealy or too soft).
Meanwhile, prepare crust by preheating oven to 350 degrees F (176 C) and adding oats, almonds, sea salt, coconut sugar and maple syrup to a high-speed blender or food processor. Pulse into a fine meal. Then add coconut oil and and pulse until a crust “dough” forms that holds together when you squeeze it between your fingers. If it appears too dry, add more melted coconut oil 1 Tbsp (15 g) at at time and blend. I found 5 Tbsp (75 g) to be about right.
Then add the crust mixture to the pan and use your hands to spread it into an even layer, pushing the crust up to the edges of the pan so it contains the filling well. To achieve a uniform layer, cover a flat-bottom object (such as a drinking glass) with parchment paper and press down firmly.
Bake for 15 minutes. Then increase heat to 375 F (190 C) and bake for 5-8 minutes more or until the edges are golden brown and there is some browning on the surface. Remove from oven to cool for 5 minutes. Then carefully transfer to the freezer to chill.
Make filling by adding coconut yogurt, soaked and drained cashews, 2 Tbsp (30 ml) maple syrup, lemon juice, melted coconut oil, vanilla (optional), and sea salt. Blend on high until creamy and smooth. Then taste and adjust flavors as needed, adding more lemon for acidity, maple syrup for sweetness, or vanilla for intense vanilla flavor.
Remove cooled crust from the freezer and pour the filling onto it. Gently tap a few times to release any air bubbles. Then set back in the freezer (I set mine on a baking sheet to keep it flat) and freeze until firm to the touch – about 2-3 hours.
While this happens, prepare desired fruit topping. I went with a half batch (3-4 apples instead of 6-7) Cinnamon Baked Apples, but fresh fruit would also be lovely here. The important thing to remember is the apples (or any baked fruit) need to be cooled completely before being added to the top of the tart or it will melt.
To serve, make sure the tart has set out for at least 1 hour from the freezer so the filling is more the consistency of cheesecake. Store leftovers covered in the refrigerator (freezing isn’t necessary) for up to 4 days.
*Loosely adapted from my Easy Baked Vegan Cheesecake. *Nutrition information is a rough estimate for 1 of 8 slices with all ingredients listed, including 1/2 batch of Cinnamon Baked Apples.
Serving size: 1 slice (of 8) Calories: 454 Fat: 30 g Saturated fat: 12.7 g Carbohydrates: 42 g Sugar: 24 g Sodium: 132 mg Fiber: 4.4 g Protein: 9.6 g
Hi all, this is Jeanine’s husband Jack and, well, it’s fall. We all know what that means… pie! Lots of it.
Pie was a fixture for my holiday meals growing up. My mom made it, my sister made it, I’m pretty sure most of the family made it. There was always more than enough pie to go around. Of course, there was one person who never, ever made pie. Me.
It turns out that Jeanine had a similar story – all of the pie she ate was made or brought by other people. This felt like a perfect project for our partnership with Wolf and their Reclaim the Kitchen initiative. The goal of Reclaim the Kitchen is to inspire people through practical meal ideas and tips to get in the kitchen and spend quality time with loved ones by preparing and enjoying food together. What’s fun about this recipe is that we split the pie responsibility in half – I did the crust, she did the filling, and it’s great to see both of our hard work come together to make homemade pie from scratch.
While pumpkin pie might be more popular at this time of year, Jeanine has a soft spot for soft apples, so our filling choice was quickly decided. As for the crust, we tried a few different versions. We found that we preferred the flakiness of a crust made with coconut oil over butter. Also, to make it a bit more wholesome we opted for half whole-wheat pastry flour and half all-purpose flour. So we somehow stumbled into making a vegan apple pie.
I have to admit – I was a bit intimidated by the crust. People talk about a lot of things that can ruin a pie crust, and reading pie crust recipes makes it sound like a really stressful experience. Well, it doesn’t have to be. At the end of the day, pie dough is just dough. If (when) there’s a hole or a thin spot, just tear off dough from somewhere else on the pie and patch it up. If (when) you set it in the pie plate and it’s not perfectly centered, just slide it. If (when) there’s a crack, just push the dough together. Thinking about it like this took much of the stress away.
While I was testing out my first pie crust (yes, I baked a pie crust with no pie), Jeanine worked on her filling. She kept it super simple and sliced up a bunch of apples (feel free to peel them if you like), tossed them with lemon juice, vanilla, and just a bit of maple syrup. Instead of a top crust, she made an oat crumble with lots of cinnamon and nutmeg.
So here you have it – our first homemade blog pie. Thanksgiving here we come!
Homemade Apple Crumble Pie (vegan)
¾ cup whole-wheat pastry flour (3.25 ounces)
¾ cup all-purpose flour (3.25 ounces), plus more for rolling
1 tablespoon cane sugar
½ teaspoon sea salt
½ cup plus 1 tablespoon coconut oil, solid, but still scoopable*
3 to 5 tablespoons ice water
¾ cup whole-wheat pastry flour
⅓ cup whole rolled oats
⅓ cup brown sugar
¼ teaspoon sea salt
1 teaspoon cinnamon
¼ teaspoon nutmeg, cardamom, or ground ginger
⅓ cup firm coconut oil*
3 pounds (8 medium) Granny Smith or Gala apples, peeled or unpeeled, thinly sliced
1 tablespoon fresh lemon juice
1 teaspoon vanilla
2 tablespoons maple syrup
1 tablespoon cornstarch
For the crust: In a medium bowl, whisk together the flours, sugar, and salt.
Transfer half of the flour mixture to a food processor and scoop in the coconut oil by large separate tablespoonfuls, about 8. Pulse until the mixture starts to crumble, 12 to 16 pulses, then add the remaining flour and pulse until the mixture resembles coarse sand, about 8 more pulses.
Transfer the crumbly dough back to the original bowl. Sprinkle in the ice water, 1 tablespoon at a time, and use a rubber spatula to fold and form the dough until it sticks together in a cohesive ball. Knead the dough a few times to get it to come together in a smooth ball, but be careful not to overwork it. Form the dough into a 1½-inch thick disk, wrap it in plastic wrap, and chill for 30 minutes.
Place the chilled dough onto a lightly-floured surface, or floured parchment paper. Roll the dough into a 7-inch circle, then flip and dust your surface with a bit more flour before placing it back down. Continue to roll into a 12-inch circle. If the dough is too firm, let it sit for 10 minutes at room temperature. If it’s too sticky, add more flour. If the dough cracks, patch it and continue rolling. Gently transfer the dough to a 9-inch pie plate. Trim the overhanging to about ½ inch, then tuck it under and crimp the edges with your fingers.
Lightly cover the pie crust and chill for 30 minutes while you make the crumble topping and filling.
For the crumble topping: In a food processor, pulse together the flour, oats, brown sugar, salt, cinnamon, and spice until combined. Add the coconut oil and pulse until crumbly. If it’s too dry, add cold water 1 tablespoon at a time until larger crumbles form. Set aside.
For the filling: Preheat the oven to 375°F.
In a large bowl, combine the apples with the lemon juice, vanilla, maple syrup, and cornstarch and toss well to coat. (You could also add a few more pinches of cinnamon, if desired)
Fill the pie crust with the apple mixture and sprinkle evenly with the crumble topping. Bake for 30 minutes and then lightly cover with foil and rotate the pan in the oven. Bake 15 to 20 more minutes or until the apples are tender and the crust is golden brown.
Cool 1 hour at room temperature before serving. Serve with scoops of vanilla ice cream.
*If your coconut oil is melted, pop it in the fridge and wait for it to firm up (usually 10 to 15 minutes).
This buttery, moist Fig & Vanilla Bean Crumb Cake will become your new favorite! With a sweet, sticky fig flavor and flecks of warm vanilla beans, it’s sure to please everyone!
Hey everyone! Happy Tuesday 🙂
I’m here to formally apologize to fruit, because I don’t bake with you nearly as much as I should. And with my apology, comes my amends to bake with fruit more often because the results are always delicious. The end.
Well, actually, the beginning, because I have this amazing cake to talk to you about.
As you know, I’m a brand ambassador this year with Rodelle Vanilla, and this month, Rodelle teamed up with Valley Fig Growers and asked me to create a recipe featuring both figs and vanilla. I was so game and began brainstorming the perfect future love-child of this lovely pairing.
And then I realized: I have never even baked with figs before!
I was trying to think of things more inventive than the obvious eponymous cookies on the market, and then it hit me: CRUMB CAKE! It was a genius decision, I must say.
I took my usual crumb cake recipe and folded in an entire jar of this glorious fig preserves. Sticky, sweet and somewhat subtle in flavor, it paired up beautifully with the buttery cake. But throw in some Rodelle vanilla extract and scraped vanilla bean caviar and it sent this cake over. the. TOP!
I tossed in some pecans to the brown sugar streusel just for some texture, but you could leave those out if you wanted, or substitute with almonds or walnuts, even. And for a little more fig flava, I added in some chopped dried figs to the batter. The secret to making sure your chopped figs don’t sink to the bottom of the cake? Toss them with a little bit of all-purpose flour before you fold them in and they’ll stay “afloat” in the cake!
The combination of warm, aromatic, floral vanilla beans and sweetened dried figs was a dreamy pairing combined with brown sugar, butter, and nutty pecans. This cake was seriously delicious and would be a killer Thanksgiving or Christmas brunch option since it could go for breakfast or dessert!
But you guys… you have to try this cake, like yesterday.
Fig & Vanilla Bean Crumb Cake
Author: Hayley Parker, The Domestic Rebel
Recipe type: Cakes/Cupcakes
This Fig & Vanilla Bean Crumb Cake is a beautifully flavored, perfectly moist cake you HAVE to try to believe!
FOR THE STREUSEL:
2 cups brown sugar
2 & ¼ cups all-purpose flour
2 sticks (1 cup) salted butter, melted
1 cup chopped pecans, optional but recommended
FOR THE CAKE:
¾ cup salted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp Rodelle Vanilla Extract
1 Rodelle vanilla bean, caviar scraped out
1 cup Greek yogurt or full-fat sour cream
2 cups all-purpose flour + 2 Tbsp
1 & ¼ tsp baking powder
½ tsp baking soda
One 16-oz jar fig preserves
1 cup dried figs, pitted, stems removed and roughly chopped
Preheat your oven to 350 degrees F. Lightly grease a 9″ round springform pan with cooking spray, then place a parchment round in the bottom and spray again. Set aside.
In a large bowl, combine the streusel ingredients with a spoon until moistened and crumbly. Set aside. Meanwhile, in the bowl of a stand mixer, cream the butter and granulated sugar together until fluffy, about 1 minute. Beat in the eggs, one at a time, followed by the vanilla and vanilla bean caviar. Add in the Greek yogurt/sour cream and mix well, followed by 2 cups of the flour, the baking powder, and baking soda until a smooth batter comes together. Lastly, beat in the fig preserves. In a small bowl, combine the chopped figs with the 2 Tbsp flour until coated; fold the flour-coated fig pieces into the cake batter gently.
Pour the cake batter into the bottom of the springform pan and smooth out the top. Top with huge, liberal handfuls of the crumb mixture. It will seem like a lot of crumb, but use all of it!
Bake for approx. 50-60 minutes or until a toothpick or cake tester inserted near the center comes out clean or with moist – not wet – crumbs. Cool completely before serving. Serve with caramel sauce, if desired.
This crumb cake is so flavorful and delicious with a subtle sweetness from the figs and a delicate floral flavor from the fresh vanilla bean. You’ll love it!
Chocolate Pumpkin Cheesecake (with an Optional Bourbon Cream) is the best pumpkin cheesecake! Creamy, uncomplicated and filled with beautiful fall flavours, with an Oreo base!
This recipe comes to you just in time for your Thanksgiving plans! A fluffy and super creamy cheesecake is just what you need to fond your night. I asked over 440,000 of my Instagram followers which dessert I should bake you all, and over 70% of the polls preferred pumpkin cheesecake to pumpkin pie! Believe me when I say, I ain’t complaining! In fact > confession > hand to heart > I’m sitting here eating another slice while typing this post out!
As if the cheesecake wasn’;t enough, we topped it with a bourbon spiked whipped cream (hello fat pants), and chocolate curls made so easy with a vegetable peeler and a block of chocolate. Because you all know how much I do easy and uncomplicated.
Ohhhh cheesecake! This one is probably my favourite one on this humble blog of mine! From the chocolate biscuit base, to the soft, airy cheesecake, and the cream on top! You guys are going to love this, but your guests? Get ready for some serious plate licking to take place.
Can I just say. I’m LOVING getting l’m loving getting all of these Thanksgiving recipes ready for you guys!
I WISH I had progress shots for this baby for you all to see how simple it is, but with 3-4 recipes happening in my kitchen daily lately, testing and retesting before posting them for you guys to have the easiest time in your kitchens, well…let’s just say chaos is an under statement.
Will you settle for a video instead?
How to make Chocolate Pumpkin Cheesecake with an Optional Bourbon Whipped Cream
The recipe starts with crushing your Oreo cookies to dust. During testing, we tried two simple methods for you guys: beating them up with a rolling pin in a plastic zip lock back to crush them, and in a food processor. I preferred a couple of whizzes in the food processor to get all the cookies as pulverised as possible. Beating them with the rolling pin worked, but there were still some chunks left, and when slicing the baked cheesecake, it was REALLY hard to split the slices.
Use a springform pan for easy removal, and place some round parchment paper on the bottom of your pan if you’re afraid the base will stick. This cheesecake needs a 9-inch round pan. An 8-inch pan may overflow when baking.
When pressing your cookie base down in your pan, use the bottom of a glass jar to press it down evenly.
Once you’ve beaten your cheesecake mixture, and easy way to remove any stubborn lumps in the batter is to pour it in batches into a blender. Yes, I know. TOO MUCH WORK, BUT ensures a smooth and lump free batter. This is my mother’s not so secret anymore tip of the day!
Use pumpkin puree, not pumpkin pie filling. We use Libby’s.
The whipped cream is optional. It’s important to use a cold bowl and keep your cream in the refrigerator right up until whipping it. We use a metal bowl, and keep that in the refrigerator as well! The colder the better.
You can adjust the amount of bourbon you need in this recipe. I used 2 tablespoons, but you can add more or less, depending on your taste. Or leave it out completely!
Keep your cheesecake in the refrigerator right up until serving! This one is so creamy and soft, it’s much easier to slice when it’s chilled.
Heat oven to 350°F | 175°C. Lightly grease a 9-inch springform pan with butter or non stick spray.
In a food processor, pulse the Oreos to form fine crumbs. Add the melted butter and pulse to incorporate. Press the crumb mixture evenly into the base with a glass jar or using your fingertips and knuckles in a fist. Set base aside in the refrigerator while making your cheesecake batter.
In a large bowl, combine the cream cheese, sour cream, sugar/s, flour, vanilla, pumpkin pie spice, cinnamon and salt. Beat with an electric mixer until smooth. Beat in the eggs and pumpkin puree until smooth and well combined. Pour the pumpkin batter into the crust.
Bake the cheesecake until set around the edges, and the centre has a slight wobble to it, (about 50 to 55 minutes). Allow the cheesecake cool completely in the pan, then refrigerate until chilled. (At least 4 hours or overnight.)
Bourbon Whipped Cream Topping:
Just before serving, beat cream with sugar in a medium bowl with an electric mixer until soft peaks form. Add bourbon and vanilla and continue to beat until stiff peaks form.
Chocolate Curls and Shavings
Using a vegetable peeler, scrape the blade lengthwise across the chocolate to create delicate curls and shavings. Top the cheesecake immediately before they begin to melt (refrigerate before using if you need too).