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All I want for Christmas is you: vegan cheese pie  baked in the oven with cherry tomatoes! 


We have a Christmas present for you! Today at 1 o’clock (CET) we’ll cook online Kristof and I on our foodie Facebook page: Nimi & Kristof’s Kitchen, if you already have your dinner menu and you want to get inspired or if you don’t have a clue what you are going to make for the holiday, everyone is welcome to join us! <3


For those who can’t join us, here is a recipe we both love to prepare and eat, say hello to our version of the Greek Bouyourdi - oven baked vegan cheese cream made from artichokes, root vegetables and tomatoes. Super easy to make, even easier to finish it all just in one day. 


Ingredients: 1 nice bunch of cherry tomatoes, 3 cloves of garlic, 1 cup of artichoke hearts, 1 medium potato, 1 kohlrabi, 1 pepper, 1 white onion, ½ cup of blanched almonds or unsalted cashew nuts, ½ cup of coconut cream or coconut milk, 2 tablespoons olive oil, salt, pepper and 4 spoons of nutritional yeast.


How to do it? Preheat the oven to 190 degrees, peel the potato and kohlrabi chop smell and let them build in a put till they become almost completely soft, peel the onions and garlic, chop finely and fry in a tablespoon of oil with salt and pepper, then add the artichoke hearts and after a little toasting, pour over the coconut cream.


Throw everything from the pan + the root vegetables it in a blender with almonds, a little more oil, and a clove of raw garlic for garlic addicts. If it is too thick, add some white wine, but you could add water too, just don’t know why would you do that. A big spoon of nutritional yeast can help to get a cheesier flavour.


Cut the peppers cut into strips with a little salt-pepper and olive oil, place the strips of peppers in the bottom of a small baking dish, then stack the cream and press the tomatoes into the middle.  Get them in the oven for 20-25 minutes or until it gets golden color. Hmmm!

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