Annie van Halteren | Contributors - Nourish plant-based living

Annie van Halteren

Anna van Halteren from Nutsntings in straw hat
Annie is the food blogger, photographer, and chef behind Nutsntings. A lifelong interest in health and nutrition led her to a plant-based diet and the belief that nutritious food influences our happiness and mental health. She now inspires others to feel it for themselves with her tantalising recipes.

Articles by Annie van Halteren

View ›
Recipe

Vegan eggplant parmigiana

A luscious, flavoursome, wholefoods, gluten-free parmigiana that packs a 'nut'ritious protein punch.

- Annie van Halteren
View ›
Recipe

White chocolate and pistachio cheesecake

So many nuts, so many ways to use them! They’re nuturally high in protein and add a hearty lusciousness to any dish.

- Annie van Halteren

Enjoying our inspiring stories? We always love to hear from you with suggestions for the content you want more of. Suggest a topic here.

Sign up to our newsletter and receive our latest editorial and offers directly in your inbox.

More delicious vegan recipes

View ›
Recipe
Teriyaki tempeh tacos

Looking for a different take on tacos? Then look no further than these sweet and savoury teriyaki tempeh tacos.

Annie van Halteren View ›
Recipe
Maple apple loaf

This cinnamon-scented apple loaf uses almond meal and a flax egg to create a beautiful moist sponge, which contrasts perfectly with the sliced...

Annie van Halteren
Annie van Halteren View ›
Recipe
White chocolate and pistachio cheesecake

So many nuts, so many ways to use them! They’re nuturally high in protein and add a hearty lusciousness to any dish.

Annie van Halteren
Adam Guthrie View ›
Recipe
Rainbow breakfast smoothie

Colourful, refreshing, and nutrient dense, these vibrant smoothies are bursting with fruity flavours, and even sneak in a bunch of your daily...

Adam Guthrie
Holly Jade View ›
Recipe
Easy mince pies

Show loved ones you care with a thoughtful edible gift for your holiday gathering

Holly Jade
Rebecca Stonor View ›
Recipe
Indonesian salad with spiced tempeh topping

This salad is a take on urap sayur that instead uses crumbled tempeh and toasted almonds to top the dish. A balance of spicy, sweet, and sour...

Rebecca Stonor

Our latest inspiration

Nicole Kennedy View ›
Health
Mindful escapes with Billabong Retreat

In the fast-paced and demanding world we live in, finding moments of stillness and calm can be challenging. In an attempt to find a little peace...

Nicole Kennedy
Rachael Morris View ›
Health
Mythbusting: Gut health

If you want to get your gut in order, Dr Will Bulsiewicz is the expert to help you sort out fact from fiction. This is the gut-health cheat sheet...

Rachael Morris
Samantha van Egmond View ›
Earth
Elevate your eco cred

Time for an eco spring clean? Here are seven simple swaps for the conscious consumer

Samantha van Egmond
Rohini Bajekal View ›
Health
The cycle of hormones

If you haven’t quite got your cycle phases figured out, you’re not alone. But it’s time to tune in to your body’s rhythms - so that you...

Rohini Bajekal
Kate Hall View ›
Earth
Sustainable and eco-friendly period products

Eco period products have risen in popularity – they’re sustainable, affordable, healthy, and convenient. Here’s what you need to know so...

Kate Hall
Elizabeth Douglas View ›
Mind
Seven stages of going vegan

Going vegan can be a life-changing experience, and it’s not without its challenges. The good news is you’re not alone. There are identifiable...

Elizabeth Douglas
View ›
Culture
A haven on Earth

Mountains stretch down to coastal plains, which hug the curves of over 100 pristine beaches, all gazing out towards the stunning waters of the...

More inspiration from our mindful collective

From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Time to live

Does life feel like an uphill battle? Maybe it’s time for change

From Breathe Magazine
From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Natural sleep oils

Spraying sheets and pillows with calming scents can be a wonderful aid to slumber

From Breathe Magazine
From Mindful Puzzles View ›
Wellbeing - Mindful Puzzles
Start with you

Taking a look at self-reflection

From Mindful Puzzles
From Mindful Puzzles View ›
Wellbeing - Mindful Puzzles
To wander with no purpose

The next time you go for a walk, discover the wonder of the everyday world around you

From Mindful Puzzles
From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Let it glow

A skincare routine can be a way to nourish yourself inside and out

From Breathe Magazine
From Mindful Parenting View ›
Wellbeing - Mindful Parenting
Seeking the silver lining

When the clouds converge, practise gratitude for the smallest of glimmers, and learn to dance in the rain.

From Mindful Parenting

Vegan eggplant parmigiana

Annie van Halteren

A luscious, flavoursome, wholefoods, gluten-free parmigiana that packs a 'nut'ritious protein punch.

dinner
gluten-free option
Italian

Ingredients

SERVES 4

EGGPLANT

CASHEW CHEESE

MARINARA SAUCE

TO SERVE

Method

  1. Preheat the oven to 200°C.
  2. Slice the eggplants into 1cm-thick slices then toss with salt. Drain in a colander for about 30–45 minutes. Next, rinse the eggplant slices and pat dry with a paper towel.
  3. In a bowl, combine the gluten-free breadcrumbs, nutritional yeast, and salt. Place the olive oil in a separate small bowl.
  4. Brush the eggplant slices with olive oil on both sides (they don’t need to be fully coated, just a light brush is fine). Then dip the slices into the breadcrumbs, so they are slightly covered.
  5. Place the breadcrumbed eggplant slices onto a tray lined with baking paper and bake for 25–30 minutes, or until the eggplants are soft and the breadcrumbs have browned slightly. Set aside.
  6. To make the cashew cheese, make sure the cashews have been soaked in hot water for 1 hour or in cold water overnight. Place all ingredients for the cashew cheese into a high-speed blender and blend until smooth.
  7. Next, transfer the cashew cheese into a small saucepan and heat over low-medium heat, stirring continuously. After 3–4 minutes it should have thickened. Once it’s creamy and thick, set aside.
  8. To make the marinara, heat the olive oil in a large pot over a medium heat. Add onion, carrot, and garlic then cook until soft, about 3–4 minutes. Add the oregano and Italian herbs and cook for another minute.
  9. Add the tomatoes, stock, and water and simmer for 5 minutes, stirring occasionally. Then add the balsamic vinegar, maple syrup, sun-dried tomatoes, walnuts, salt, and pepper. Simmer for another 15 minutes. Remove from the heat, stir in the basil, and set aside.
  10. To assemble, add 1 cup of marinara sauce into a baking dish and spread out evenly. Next, place a layer of the breaded eggplant in the dish and cover with 1 cup of marinara then 3–4 tbsp of cashew cheese. Repeat the process with the remaining ingredients, being sure to finish with marinara sauce topped with cashew cheese.
  11. Bake the eggplant parmigiana for 28–30 minutes. Serve with vegan parmesan and fresh basil leaves.
Anna van Halteren from Nutsntings in straw hat
Annie van Halteren

Annie is the food blogger, photographer, and chef behind Nutsntings.

This recipe was originally published in Nourish plant-based living, Issue 66 • View magazine

Enjoying our inspiring stories? Sign up to our newsletter and receive our latest editorial and offers directly in your inbox.

More delicious vegan recipes

Alexander Gershberg View ›
Recipe
Tahini almond mousse with grilled prunes and caramelised pistachio

The tahini, almond butter and silken tofu in this Middle Eastern-inspired recipe create a super creamy mousse, which pairs beautifully with the...

Alexander Gershberg
Katie White View ›
Recipe
Sweet fig pizza with salted caramel and chocolate

If you haven’t tried sweet pizza before, it’s time to fix that! In this recipe, homemade pizza bases are smothered with sweet bechamel, and...

Katie White
View ›
Recipe
Mediterranean Breeze

Light, citrusy, and super refreshing, this cocktail starring Licor 43 Horchata and limoncello tastes like Mediterranean summer in a glass.

Rebecca Stonor View ›
Recipe
Lemon cheesecake

Shifting to a wholefood plant-based diet doesn’t mean missing out on cheesecake. This recipe uses tofu instead of cream cheese and is therefore...

Rebecca Stonor
Annie van Halteren View ›
Recipe
Maple apple loaf

This cinnamon-scented apple loaf uses almond meal and a flax egg to create a beautiful moist sponge, which contrasts perfectly with the sliced...

Annie van Halteren
Chef Cynthia Louise View ›
Recipe
White chocolate and hazelnut cookies

Vegan white chocolate and roasted hazelnuts make a dreamy combination in these deluxe home-baked biscuits.

Chef Cynthia Louise
View ›
Recipe
Avo chocolate mousse

Looking for a quick and easy vegan dessert for your next BBQ or dinner party? You can’t go wrong with this airy, fluffy and creamy chocolate...

Our latest inspiration

Nicole Kennedy View ›
Health
Mindful escapes with Billabong Retreat

In the fast-paced and demanding world we live in, finding moments of stillness and calm can be challenging. In an attempt to find a little peace...

Nicole Kennedy
Rachael Morris View ›
Health
Mythbusting: Gut health

If you want to get your gut in order, Dr Will Bulsiewicz is the expert to help you sort out fact from fiction. This is the gut-health cheat sheet...

Rachael Morris
Samantha van Egmond View ›
Earth
Elevate your eco cred

Time for an eco spring clean? Here are seven simple swaps for the conscious consumer

Samantha van Egmond
Rohini Bajekal View ›
Health
The cycle of hormones

If you haven’t quite got your cycle phases figured out, you’re not alone. But it’s time to tune in to your body’s rhythms - so that you...

Rohini Bajekal
Kate Hall View ›
Earth
Sustainable and eco-friendly period products

Eco period products have risen in popularity – they’re sustainable, affordable, healthy, and convenient. Here’s what you need to know so...

Kate Hall
Elizabeth Douglas View ›
Mind
Seven stages of going vegan

Going vegan can be a life-changing experience, and it’s not without its challenges. The good news is you’re not alone. There are identifiable...

Elizabeth Douglas
View ›
Culture
A haven on Earth

Mountains stretch down to coastal plains, which hug the curves of over 100 pristine beaches, all gazing out towards the stunning waters of the...

More inspiration from our mindful collective

From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Time to live

Does life feel like an uphill battle? Maybe it’s time for change

From Breathe Magazine
From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Natural sleep oils

Spraying sheets and pillows with calming scents can be a wonderful aid to slumber

From Breathe Magazine
From Mindful Puzzles View ›
Wellbeing - Mindful Puzzles
Start with you

Taking a look at self-reflection

From Mindful Puzzles
From Mindful Puzzles View ›
Wellbeing - Mindful Puzzles
To wander with no purpose

The next time you go for a walk, discover the wonder of the everyday world around you

From Mindful Puzzles
From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Let it glow

A skincare routine can be a way to nourish yourself inside and out

From Breathe Magazine
From Mindful Parenting View ›
Wellbeing - Mindful Parenting
Seeking the silver lining

When the clouds converge, practise gratitude for the smallest of glimmers, and learn to dance in the rain.

From Mindful Parenting

White chocolate and pistachio cheesecake

Annie van Halteren

So many nuts, so many ways to use them! They’re nuturally high in protein and add a hearty lusciousness to any dish.

dessert
baking

Ingredients

SERVES 10

CRUST

FILLING

Method

  1. Place the dates into a high-speed blender or food processor and blend until the dates break apart and start to stick together or form a ball. Transfer into a bowl and set aside.
  2. Place the almond meal, almonds, and pistachios into the food processor and pulse until only very small chunks of nuts remain. Next, add the blended dates, melted coconut oil, and maple syrup. Blend until the mixture starts to stick together.
  3. Transfer the crust mixture into a 23 cm springform tin and press it into the base and up the sides. Place in the freezer to set.
  4. Shake the can of coconut milk to combine the contents before opening and measuring. Make sure both the cashews and pistachios have been soaked in boiling water for 1 hour. Then, add all the filling ingredients to the blender and blend until very smooth and creamy. Pour the cheesecake filling into the crust. Tap the tin on the bench a few times to remove air bubbles then place in the freezer for 3–4 hours, or overnight, to fully set.
  5. Remove the cheesecake from the freezer and allow to thaw for 30–60 minutes before serving. Garnish with desired toppings, such as extra pistachios and melted white chocolate, as we’ve used here.
Anna van Halteren from Nutsntings in straw hat
Annie van Halteren

Annie is the food blogger, photographer, and chef behind Nutsntings.

This recipe was originally published in Nourish plant-based living, Issue 66 • View magazine

Enjoying our inspiring stories? Sign up to our newsletter and receive our latest editorial and offers directly in your inbox.

More delicious vegan recipes

Tammy Fry View ›
Recipe
Creamy vegetable korma

The ultimate vehicle for a colourful array of vegetables (vary the mix by season or as you choose), this rich and fragrant korma with tender...

Tammy Fry
Chef Cynthia Louise View ›
Recipe
Sticky date pudding

Surround yourself with good friends, I say. This sticky date pudding would be nowhere near as epic without a bit of mentoring (and tough love)...

Chef Cynthia Louise
View ›
Recipe
The Big Apple 43

Apple and cinnamon combine beautifully with the creaminess of Licor 43’s tigernut-based horchata in this sophisticated sunset-hour sip.

Tammy Fry View ›
Recipe
Dhal makhani

Restaurant quality, yet surprisingly simple to make, this classic black-lentil curry from Made with Love and Plants by Tammy Fry is sure...

Tammy Fry
Raya Higgs View ›
Recipe
Ginger ramen with vegan eggs

Ramen is an all-time favourite Japanese dish, full of flavour and nutrition. The secret ingredient to our vegan eggs is black salt. Known as kala...

Raya Higgs
View ›
Recipe
Avo chocolate mousse

Looking for a quick and easy vegan dessert for your next BBQ or dinner party? You can’t go wrong with this airy, fluffy and creamy chocolate...

Chef Cynthia Louise View ›
Recipe
Dairy-free potato bake

The star of the dish is the cashew cream. Be sure to push the veggies down so they are covered before baking. The magic happens when they soak up...

Chef Cynthia Louise

Our latest inspiration

Nicole Kennedy View ›
Health
Mindful escapes with Billabong Retreat

In the fast-paced and demanding world we live in, finding moments of stillness and calm can be challenging. In an attempt to find a little peace...

Nicole Kennedy
Rachael Morris View ›
Health
Mythbusting: Gut health

If you want to get your gut in order, Dr Will Bulsiewicz is the expert to help you sort out fact from fiction. This is the gut-health cheat sheet...

Rachael Morris
Samantha van Egmond View ›
Earth
Elevate your eco cred

Time for an eco spring clean? Here are seven simple swaps for the conscious consumer

Samantha van Egmond
Rohini Bajekal View ›
Health
The cycle of hormones

If you haven’t quite got your cycle phases figured out, you’re not alone. But it’s time to tune in to your body’s rhythms - so that you...

Rohini Bajekal
Kate Hall View ›
Earth
Sustainable and eco-friendly period products

Eco period products have risen in popularity – they’re sustainable, affordable, healthy, and convenient. Here’s what you need to know so...

Kate Hall
Elizabeth Douglas View ›
Mind
Seven stages of going vegan

Going vegan can be a life-changing experience, and it’s not without its challenges. The good news is you’re not alone. There are identifiable...

Elizabeth Douglas
View ›
Culture
A haven on Earth

Mountains stretch down to coastal plains, which hug the curves of over 100 pristine beaches, all gazing out towards the stunning waters of the...

More inspiration from our mindful collective

From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Time to live

Does life feel like an uphill battle? Maybe it’s time for change

From Breathe Magazine
From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Natural sleep oils

Spraying sheets and pillows with calming scents can be a wonderful aid to slumber

From Breathe Magazine
From Mindful Puzzles View ›
Wellbeing - Mindful Puzzles
Start with you

Taking a look at self-reflection

From Mindful Puzzles
From Mindful Puzzles View ›
Wellbeing - Mindful Puzzles
To wander with no purpose

The next time you go for a walk, discover the wonder of the everyday world around you

From Mindful Puzzles
From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Let it glow

A skincare routine can be a way to nourish yourself inside and out

From Breathe Magazine
From Mindful Parenting View ›
Wellbeing - Mindful Parenting
Seeking the silver lining

When the clouds converge, practise gratitude for the smallest of glimmers, and learn to dance in the rain.

From Mindful Parenting
YOUR INPUT