The duo, who are “addicted to trendy accessories, home décor, travel and a certain lifestyle – happy living and living well” became friends after their respective pregnancies. “To improve ourselves, we discovered an exciting new way of eating and cooking through a well-balanced diet: mainly plant-based recipes, whole and unprocessed food, raw food, superfood, refined-sugar-free, gluten-free (as far as possible) and a limited amount of dairy. We found a new way of living!”
Since then, they’ve been sharing their experience and it was natural to start their blog liveandtaste.com “that reflects what we are and what we love!”
In the latest of their quarterly series, Laetitia and Theresa share two recipes created exclusively for Woman This Month.
Creamy Vegan Ricotta
Dreaming about doing your own vegan ricotta, creamy and tangy? Try this easy recipe, you might just quit dairy products for good!
Makes one bowl
Ingredients
1 cup blanched almonds (soaked for one to three hours)
1/2 cup macadamia nuts or more almonds (soaked for one to three hours)
1/4 cup + 1 tsp lemon juice
1/4 cup water (more if needed for consistency)
1/2 tsp salt
Pinch of fresh ground pepper
1-2 tsp nutritional yeast (optional)
Method
Drain the nuts and place them in a high-speed blender with the remaining ingredients.
Blend until you get the lightly creamy and crumbly texture of ricotta. Add more liquid if you need to and blend again.
Taste and adjust salt, nutritional yeast and lemon if needed. Store the ricotta in an airtight glass container in the fridge for about three to five days.
The Ultimate Chickpea Salad
Warm summer calls for refreshing salads! Try this delicious and tasty chickpea salad with our homemade vegan ricotta. Full of colours and vitamins.
Makes one medium salad bowl
Ingredients
SALAD
1 can organic chickpeas, rinsed
1/3 cup fresh pomegranate seeds
2 cups red cabbage, finely chopped
2/3 cup bell pepper (green and red), chopped
1/3 cup cashews
1-2 tsp soy sauce
1 tsp sweet paprika powder
1/2 tsp black sesame seeds
1 cup vegan ricotta cheese
Cayenne pepper, Himalayan salt and black pepper to taste
DRESSING
1-2 tbsp olive oil
1-2 tbsp apple cider vinegar
1/2 fresh orange, juiced
Method
To make your salad, first combine in a medium bowl: chickpeas, pomegranate seeds, red cabbage and bell pepper. Mix well.
Roast cashews in a pan over medium heat, with soy sauce, paprika powder and sesame seeds. Stir continuously for a few minutes or until slightly brown.
Add cashews to the salad and mix again.
Break up your vegan ricotta cheese with a fork and add small mounds of it to your salad. Drizzle with olive oil, apple cider vinegar and 1/2 orange juiced. Add cayenne pepper, salt and black pepper to taste, enjoy.
