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

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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

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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

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YOUR INPUT