Dreamy Leaf Creator: Maya Sozer

bean-taco

Dreamy Leaf Creator: Maya Sozer

Vegan Chef and Food Stylist, Showing The World how Beautiful and Delicious Plant-based Cuisine Can Be.

Instagram: @thedreamyleaf

Q: A kitchen must have?

A: High-speed blender! It has to be the most frequently used thing in my kitchen and, come to think of it, I could probably survive with just that.

Q: Why is veganism important to you?

A: It is simple: Animals. I can’t participate in or stand by the abuse and cruelty they have to suffer on such a massive scale. It is an intuitive, ethical choice for me to be vegan. It is far from being a diet. Perhaps equally important is the environmental aspect. The current level of the meat and dairy addiction is not only ridiculous, it is also ecologically unsustainable. It is time to grow up as humanity and wean ourselves off of this stuff before we destroy our home. And finally, there are the health benefits. To me, this is a side bonus, as the first two reasons dwarf it. But I did observe and enjoy clear, positive changes in my body and mind after becoming a vegan.

The current level of the meat and dairy addiction is not only ridiculous, it is also ecologically unsustainable

CURRIED GARBANZO BEAN TACOS

INGREDIENTS

Curried Garbanzo Beans

1 can garbanzo beans

½ tbsp curry powder

1 tsp garlic powder

1 tbsp olive oil

1 tsp hot sauce

Red Cabbage Salad

2 cups shaved red cabbage (shave with a peeler)

½ cup lettuce, chopped

1 tbsp olive oil

Juice of ½ lemon

1 radish, sliced

1 cucumber, cubed

6 cherry tomatoes, cut in half

1 avocado, cubed

Salt

4 soft tortillas (I used wheat)

INSTRUCTIONS

  1. Add all the ingredients for the curried garbanzo beans in a pan over medium high heat and cook for 5-7 minutes.
  2. Mix the salad ingredients in a large bowl.
  3. Heat up the tortillas in a panini maker, in a pan, or directly over the stovetop until you get a little charring and crispness.
  4. Stuff the tortillas with the fillings.

vegan-mocha

VEGAN MOCHA CHOCOLATE CHEESECAKE

Serves 6

Crust

1½ cups pecans

¾ cup Medjool dates, pitted

Pinch of salt (I used Himalayan pink salt)

1 tsp vanilla extract

Filling

½ cup espresso (about 2 shots) or use instant coffee

2½ cups raw cashews

¾ cup maple syrup

½ cup almond milk

3 tbsp coffee liquor (optional)

2 tbsp coconut oil

1 tsp vanilla extract

1 tsp coffee extract

Topping

1 cup chocolate, melted in microwave or in bain-marie

1 cup chocolate chips

INSTRUCTIONS

Crust

  1. Grind all the crust ingredients in a food processor until you get a sticky paste.
  2. Between two sheets of parchment paper, roll the paste out into approximately ¼ inch thickness.
  3. Cut the paste into the size of your cake pan (I used a 6-inch diameter springform pan).
  4. Line the cake pan with parchment paper and place the crust on the bottom.
  5. Place the pan in the freezer while you prepare the filling.

Filling

  1. Blend all the filling ingredients in a high-speed blender.
  2. Take the cake pan out of the freezer and add the filling, then place back in the freezer.

Topping

  1. When the filling is fully frozen (after at least 4 hours in the freezer), take the cake out of the pan.
  2. Pour the melted chocolate over the cake.
  3. Add the chocolate chips on top.

Serving

Keep the cake in the freezer. Transfer to the refrigerator at least 1 hour before serving.

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