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VEGAN SAVORY BABKA WITH CORIANDER, BASIL AND SOUR CASHEW CREAM

11/22/2017 by Kati | black.white.vivid. 14 Comments


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It’s a savory vegan babka bread filled with coriander, basil and cashew sour cream. With a sweet crust outside and a soft herb twist inside. Delicious fresh out of the oven, topped with avocado or toasted with pinch of coarse salt and a drizzle of olive oil.

It’s a savory vegan babka bread filled with coriander, basil and cashew sour cream. With a sweet crust outside and a soft herb twist inside. Delicious fresh out of the oven, topped with avocado or toasted with pinch of coarse salt and a drizzle of olive oil.

It’s a savory vegan babka bread filled with coriander, basil and cashew sour cream. With a sweet crust outside and a soft herb twist inside. Delicious fresh out of the oven, topped with avocado or toasted with pinch of coarse salt and a drizzle of olive oil.

One’s destination is never a place, but a new way of seeing things.

I’ve meant to write this post a long time ago. By that I don’t specifically refer to the babka recipe that’s waiting for you at the end of this post. Though baking and cutting the first slice of it has been one of my greatest kitchen achievements. And I’m truly excited to share more about the process later. Right now, I’d like to talk about a subject I get a lot of questions about. Why do I move so much? Is there a reason I travel as much as I do? And is it hard to change locations, adjust yourself and find new friends over and over again? Some people are fascinated by this lifestyle and wish they could see as much of the world, too. Others think it’s too unstable and exhausting. Honestly, I’d belong to the second group of people when looking at it from the outside. And that’s probably because they are right.

It’s a savory vegan babka bread filled with coriander, basil and cashew sour cream. With a sweet crust outside and a soft herb twist inside. Delicious fresh out of the oven, topped with avocado or toasted with pinch of coarse salt and a drizzle of olive oil.
It’s a savory vegan babka bread filled with coriander, basil and cashew sour cream. With a sweet crust outside and a soft herb twist inside. Delicious fresh out of the oven, topped with avocado or toasted with pinch of coarse salt and a drizzle of olive oil.

It’s a savory vegan babka bread filled with coriander, basil and cashew sour cream. With a sweet crust outside and a soft herb twist inside. Delicious fresh out of the oven, topped with avocado or toasted with pinch of coarse salt and a drizzle of olive oil.
It’s a savory vegan babka bread filled with coriander, basil and cashew sour cream. With a sweet crust outside and a soft herb twist inside. Delicious fresh out of the oven, topped with avocado or toasted with pinch of coarse salt and a drizzle of olive oil.

I’m currently sitting on a plane on my way to visit my new home. It feels like I’ve just moved to Istanbul last week but it’s already been 2 years ago that I stepped foot on its chaotic streets on a cold winter night. Before that I lived in the Netherlands for 3 years, the UK for 1 year, back in Germany for 2 years, then 1.5 years in Hong Kong and 1 year in Egypt. In between I spend a little more than half a year in Argentina and another 6 months in France as well as a whole summer in Soul. One could argue I’ve seen my fare share of the world. And yet I feel like this journey of mine is not over. Because, and that’s also part of the truth, despite all the exhaustion it gives more than it takes.

I’m an introvert by heart and an extrovert by work. By that I mean, I was born an introvert. I dreaded to look strangers in the eye, talk to people on the phone (I still do) and hated summer camp, at least for the first 24 hours until I realized all these other children just wanted to find friends, too. It probably took me the first 20 years of my life to realize that my so perceived shyness wasn’t getting me very far in life. By that time I had already traveled to the UK by myself at the tender age of 11, spend a whole year in the US with a host family and seen most parts of Europe. Though I always loved travelling I would have never ventured off by myself. It was my mum (a strong extrovert) who literally sent me off to new destinations or at least constantly encouraged me that I didn’t need to be afraid.

It’s a savory vegan babka bread filled with coriander, basil and cashew sour cream. With a sweet crust outside and a soft herb twist inside. Delicious fresh out of the oven, topped with avocado or toasted with pinch of coarse salt and a drizzle of olive oil.

Those first 20 or so years were challenging. I never felt quite like I fit. During day I was too self-conscious to take part in life, to socialize, to dare, to engange. At night I would beat up myself why I wasn’t more approachable and more talkative. Why I wasn’t just asking the girl from class if she wanted to have coffee with me. Or the group of people from my student organization if I could join them for their weekend activity. I wasn’t a loner. It just took longer for me to feel comfortable around new peers and places. Eventually I would warm up and after a few weeks people looked at me baffled when I mentioned I was an introvert. Over the years I learned that being an introvert doesn’t mean that you are shy, sit in the corner for the rest of your life and never say a word to anyone. If friends or family would have to characterize me, words like hesitant, lonely, risk-averse, quiet or introvert would probably never ever come to their minds.

It’s a savory vegan babka bread filled with coriander, basil and cashew sour cream. With a sweet crust outside and a soft herb twist inside. Delicious fresh out of the oven, topped with avocado or toasted with pinch of coarse salt and a drizzle of olive oil.
It’s a savory vegan babka bread filled with coriander, basil and cashew sour cream. With a sweet crust outside and a soft herb twist inside. Delicious fresh out of the oven, topped with avocado or toasted with pinch of coarse salt and a drizzle of olive oil.

Once I realized that deep down in my heart I was longing for adventures, foreign places, uncomfortable situations and new friendships, I worked for it. With every time I moved to a new place, every time I met new people, every time I had to find my place in a new culture, every time I got lost in a city, I became better at overcoming this very first burden of my introversion. I reached out to people before I even knew the name of my new street. I explored every single corner of a new place right in the beginning so I wouldn’t feel too intimated whenever I had to venture outside my neighborhood. Simply put, I learned to confront my fears. And the more I did it, the less I was afraid.

It’s not that I had suddenly turned from introvert to extrovert. That was definitely not the case because social gatherings are still exhausting for me but now I know whatever comes after that, all the friendships I make, the new countries and cultures I get to discover, the knowledge I gain with every year, is so much more valuable and energising than my initial fears. And at one point I felt that I could never live a different life again. That this was what I wanted to do forever. Because “One’s destination is never a place, but a new way of seeing things.”

It’s a savory vegan babka bread filled with coriander, basil and cashew sour cream. With a sweet crust outside and a soft herb twist inside. Delicious fresh out of the oven, topped with avocado or toasted with pinch of coarse salt and a drizzle of olive oil.

And part of that little introvert adventure of mine is to discover and explore new foods. Or new ways of making food. This year has definitely been a year of baking for me. I’ve really come to enjoy yeast breads and loaves. In the past I’ve had a few failure and somehow my dough never wanted to rise but this year I learned to be patient, et voila, it’s working. Today’s vegan and savory babka is yet again inspired by my travels to Israel this past spring. After my visit to the infamous Lehamim bakery in Tel Aviv where I was lucky enough to get my hands on a freshly baked Friday challah, I knew had to bake my own version at home. Now this babka is not a challah but since babka is made of the same or at least very similar dough, I used a recipe by The Spruce’s Vegan Water Challah. I simply added less sugar and used a combination of spelt and wheat flour to give it a rougher texture.

I had recently baked sweet Croation Walnut Swirl Bread and thus wanted a savory babka. The vegan sour cashew cream combined with basil and coriander gives this babka a soft, moist texture. If you want to intensify the taste I recommend to add double the amount of herbs. You could also either try to make this babka with sour cream and chives instead or sour cream and parsley and dill. Either way this is great to eat right out the oven topped with a few slices of avocado or toasted the next day with a drizzle of olive oil and flaky salt.

It’s a savory vegan babka bread filled with coriander, basil and cashew sour cream. With a sweet crust outside and a soft herb twist inside. Delicious fresh out of the oven, topped with avocado or toasted with pinch of coarse salt and a drizzle of olive oil. It’s a savory vegan babka bread filled with coriander, basil and cashew sour cream. With a sweet crust outside and a soft herb twist inside. Delicious fresh out of the oven, topped with avocado or toasted with pinch of coarse salt and a drizzle of olive oil.It’s a savory vegan babka bread filled with coriander, basil and cashew sour cream. With a sweet crust outside and a soft herb twist inside. Delicious fresh out of the oven, topped with avocado or toasted with pinch of coarse salt and a drizzle of olive oil.It’s a savory vegan babka bread filled with coriander, basil and cashew sour cream. With a sweet crust outside and a soft herb twist inside. Delicious fresh out of the oven, topped with avocado or toasted with pinch of coarse salt and a drizzle of olive oil.It’s a savory vegan babka bread filled with coriander, basil and cashew sour cream. With a sweet crust outside and a soft herb twist inside. Delicious fresh out of the oven, topped with avocado or toasted with pinch of coarse salt and a drizzle of olive oil.

It’s a savory vegan babka bread filled with coriander, basil and cashew sour cream. With a sweet crust outside and a soft herb twist inside. Delicious fresh out of the oven, topped with avocado or toasted with pinch of coarse salt and a drizzle of olive oil.

Savory Babka with Coriander, Basil and Sour Cashew Cream

Recipe for the dough inspired by The Spruce’s Vegan Water Challah
VEGAN SAVORY BABKA WITH CORIANDER, BASIL AND SOUR CASHEW CREAM
Author: Kati
Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hour
Ingredients
  • Cashew Sour Cream
  • 1 cup soaked cashews (soak at least 30 min in hot water or overnight in cold water)
  • ½ cup water
  • ½ lemon, juice
  • 2 tsp apple cider vinegar
  • ½ tsp salt
  • 2 handful basil leaves
  • 2 handful coriander leaves
  • Dough
  • 280 ml / 1 1/4 cup water
  • 2 1/2 tsp active dry yeast
  • 2 tsp coconut sugar (or any other sugar)
  • 60 ml / 1/4 cup grapeseed oil or any other neutral flavored
  • 150 g /2 cups spelt flour
  • 150 g / 2 cups wheat flour
  • 2 teaspoons salt
  • Glazing
  • 1 1/2 tsp pure maple syrup or any other syrup or honey
  • 1 1/2 tsp olive oil
Instructions
Cashew Sour Cream
  1. Add soaked cashews, lemon juice, salt and apple cider vinegar to blender. Gradually start adding water, first ¼ cup and more if needed to make a smooth but solid cream. You want a cheese cream like consistency, not too liquid but also not too coarse. Put in the fridge as it will thicken furthen with time.
Dough
  1. Start by mixing lukewarm water with sugar in a large bowl. Sprinkle with yeast. Set aside and wait for 10 min or until you see some foam on the surface. That means your yeast is activated and ready to go.
  2. Mix in spelt and wheat flour, oil and salt to the yeast mixture. Mix well with a wooden spoon and kneading everything into a shaggy dough. Add up to 1/2 cup of flour if the dough is still very wet and sticky.
  3. On a lightly floured surface knead dough for 5-7 min…knead knead knead until its smooth.
  4. Grease the inside of the bowl with a little bit of oil.
  5. Form a ball, put it back into the bowl, cover with a damp kitchen towel and put it at a warm place for at least 1.5 hours, preferably 2 hours.
  6. Once the dough has at least doubled in size, punch the dough down.
  7. Lightly grease one loaf pan (26 cm / 10 inch long) or line it with parchment paper.
  8. Place dough on a lightly-floured surface and roll out to a rectangle and orient so a short side is facing you. The short side should be 1.5 x the length of your loaf pan.
  9. Spread sour cashew cream over dough to extend to the edges. Sprinkle with herbs.
  10. Slowly roll up dough away from you. This will get a little messy.
  11. Lift up rolled, filled dough and twist it gently once. Fold in half and place it into your prepared loaf pan. Cover with damp kitchen towel and let it rest for 1 hour.
  12. Preheat oven to 180 °C / 350 °F 30 min after the second rise started.
  13. Whisk together the maple syrup and oil in a small dough. Brush the top of the babka with the glazing.
  14. Bake for 35-45 min or until the crust is golden brown. Cool ins pan for 5-10 min before you take it out. Let it cool on the cooling rack.
  15. Eat the same day or the day after or freeze slices of the babka for up to one month.
  16. Serve with avocado, olive oil and sea salt or eat them just plain.
3.5.3228

It’s a savory vegan babka bread filled with coriander, basil and cashew sour cream. With a sweet crust outside and a soft herb twist inside. Delicious fresh out of the oven, topped with avocado or toasted with pinch of coarse salt and a drizzle of olive oil.

Filed Under: Around The World, FOOD, Savory, Snacks

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black.white.vivid is a seasonal food blog with plant-based recipes from home and away.

A love story between images and words, my travel adventures take readers to unknown places, local eats and my kitchen in Dubai.

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I‘m really not back in the Instagram groove yet. I‘m really not back in the Instagram groove yet. Even though I‘ve already prepared 20 or so new images to post and that were supposed to make the transition from my Instagram break easier, I keep forgetting posting on my feed.  Although I‘ve come love sharing images and short videos on my Stories all the more. I just uploaded a few of yesterday’s happenings in Malmö. I had delicious coffee, ate too much food and met Malin of @goodeatings ✨ Happy days!7

Oh and this is probably my favorite photo yet. I shot it the other day in Dubai where it’s still summer and melons juicy and sweet. I simply love the light and colors. Endless summers can be so pretty, too. Though I’m also enjoying Malmö‘s autumn cold at the moment 💛  #lifeandthyme #foodandwine #appetitejournal #theartofslowliving #eattheworld #cntravelereats #kinfolklife #gatheringslikethese #teamcanon #mycommontablefood
Weekend Mood on a Wednesday evening! Because I li Weekend Mood on a Wednesday evening!

Because I literally can’t wait for this work week to be over because I’m heading to Europe tomorrow with stops in Germany, Copenhagen, Malmö and London.

I also can’t wait for autumn. I secretly wish that it will be moody and rainy and maybe even snowing, though the weather forecast is mostly sunny and snow at the beginning of October is probably wishful thinking too. 
Either way, I’m just quite excited for the food I get to eat, friends and family I get to see and magical moments I get to experience. 📸 Edited with my newest preset bundle „Mellow Cream“ (link in profile @blackwhitevivid )  #lifeandthyme  #theartofslowliving #seasonalfood #plantfueled #bevisuallyinspired #shareyourtable #breakfastinbed
Lately, I’ve been on a self-investment journey. Lately, I’ve been on a self-investment journey. I briefly talked about it in my last post. This summer I started learning how to be a good cook. There is no better investment than in yourself and even though sometimes others benefit from it too (like @fevonos who gets to eat pretty great dinners for a while now), often times it’s just for yourself. 
A while ago I made a list of things I wanted to invest my time in. Number one for me will always be photography and styling. It’s something I love and will consistently focus on. While it’s smart to surround yourself with people that are extremely good at it (like @linda_lomelino who styled this gorgeous scene), I also realized that thinking out of the box, improving a skill in one field to become better in another area, is an option too. So I decided to take up handwriting/calligraphy classes.

For the longest time ever I disliked my handwriting. And even though we live in a digital age and I hardly use pen and paper nowadays, my ugly scribbles have always annoyed me. Soon I’ll be taking an online handwriting class, so that my grocery and to-do lists, my journal entries and my Christmas cards finally look pretty. I don’t do this to become crafty or sell cute cards (though you never know where life takes you) but simply because I know I’ll be happy every time I write something down. And it’s a subject that boosts your creativity one way or another (I hope you’re as excited as I am for gorgeous flat lays with handwritten letters 😋). Anything you always wanted to learn or improve?

Happy Thursday and Happy Weekend to all folks here.
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#flowerflatlay  #underthefloralspell #proventiallife #persuepretty #darlingdaily #smallthings #untoldvisuals #seekthesimplicity #teamcanon #floraldesign #floralstories #flower_daily
Guess how long I’ve been delaying this very firs Guess how long I’ve been delaying this very first post after my four-months Instagram break? 
3 weeks! It’s been sitting here for 3 long weeks and I somehow didn’t have the courage to post it. Do you know that feeling? 
Like when you didn’t go to the gym for the past year (true story) and dread the exhaustion and sore muscles and therefore decide to maybe wait a little longer. Just until you feel super fit and ready. Guess what, ready never comes and you won’t get fit until you start exercising again. 
Or when you didn’t sit behind a steering wheel for the past 10 years (also true story) but now live in Dubai and nothing is fun without driving. It’s scary at first and you have way too many self-doubts but then you wonder why you thought you would be bad at something millions of people do each day. 
Or the time when you didn’t see and haven’t really talked to a (back then good) friend for 8 years and are afraid the chemistry won’t be the same. And then it feels like it was only yesterday you saw each other the last time. 
Those were all moments that felt scary or at least uncomfortable at first. But they all had a somewhat happy ending (if you consider feeling stiff and aching a happy moment 😋). So I just hope that I’ll also survive this post (I heard a lot of things have changed again on Instagram). But I’m mostly excited, I’ve done some soul searching, mood searching and subject searching. The result is a bunch of new photos, new content and new inspiration. It’s all been sitting here for 3 long weeks too. For now I’m just happy I’ve finally shared my first post again and I’m finally back (true story 😉).
I’ve been dragging myself through life lately an I’ve been dragging myself through life lately and I’m dying to get out of that dark hole again. I’m not very good with handling those phases, though I know they are important and necessary to progress and evolve. I usually don’t share these kind of feelings on Instagram, all I do is stay away because I’ve learned that forcing it makes everything worse. So I don’t do photo shoots and share images I hate anyway but I put my phone away and have screen-free days or hours. I go on long evening walks (even when it’s 37C / 99 F outside), bake cakes and sit on the balcony doing nothing. Have you tried that lately. It’s so hard in the beginning but doing nothing other than maybe thinking has been one of the best exercises to clear my head. Since this week I’m seeing light again at the end of the tunnel. I picked up my camera again, started writing for my blog and came across some pretty amazing podcasts that gave me the right pep talk at the right time. If you like podcasts and want to feel inspired and motivated I can highly recommend listening to @onegirlband_ and @local_milk latest episodes. What are the books or podcasts or accounts or blogs that inspire and motivate you?
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 #saveur #lifeandthyme #onthetable #appetitejournal #theartofslowliving #kinfolklife #gatheringslikethese #cntravelereats #tablesituation #documentyourdays #gatheredstyle #vzcomade #makeitdelicious #seekthesimplicity #teamcanon #shareyourtable #thatsdarling #makemoments #dubaieats #untoldvisuals #pursuepretty #click_vision #smallthings #ourplatesdaily #darlingdaily #persuepretty #finditliveit #f52grams
Spring Skillet Pizza with asparagus, sugar pea sna Spring Skillet Pizza with asparagus, sugar pea snaps, edamame, pesto and basil - the first attempt of many more to come. Have you ever made skillet pizza? It looks super easy but mine collapsed when I tried to put it into the hot cast iron pan. But the taste is still super delicious. No need for a pizza stone 💁🏻‍♀️😄
🎨Edited with „Scandinavian Blue“ bundle & „Moody Darkness“ Preset (link in my profile @blackwhitevivid )
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 #foodandwine #lifeandthyme #eattheworld #veganfoodporn #plantbased #beautifulcuisines #plantfueled #vegantreats #plantstrong #diaryfree #veganfoodlovers #realfood #wholefoods #veganfoodshare #bestofvegan #cleaneats #healthyliving #vegansofig #tablesituation #dubaifood #teamcanon #dubaieats #gloobyfood #thekitchn #feedfeed #bhgfood #whatveganseat #huffposttaste
Slowly trying to get back into my routine after ou Slowly trying to get back into my routine after our 2-week vacation. It’s harder than I thought. During the first few days of my holiday I needed a lot of time to just relax and sleep. And then when my mind was well rested, it started working again. New ideas, new projects, new goals. But I didn’t act on them, I didn’t judge, I just let them come and go. That’s the hardest part because I always feel like I need to sit down the next minute and start working. I just knew that I needed a few more days off and that I should really take some time for myself doing something other than work. So being back home I have all these ideas and thoughts accumulated in my head and it’s such a big mess that it rather paralyses than motivates. Does that sound familiar to you? Maybe I should just take another day off, have some pear rosemary galette and write everything down before I start putting it into action. 😊 And just a little reminder, my favorite Lightroom Preset bundle is still 50% off until tomorrow (link in profile @blackwhitevivid). Just saying 🤷🏻‍♀️😊
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 #veganfoodporn #wholesome #appetitejournal #beautifulcuisines #plantbased #plantfueled #vegantreats #plantstrong #wholefoods #diaryfree #veganfoodlovers #seasonalfood #realfood #dubaifood #letscookvegan #cntravelereats #veganfoodshare #vzcomade #healthyliving #eattherainbow #bestofvegan #sugarfree #cleaneats #bbcgoodfood #vegansofig #teamcanon #dubaieats #gloobyfood
I‘m back to the desert and its slightly warm spr I‘m back to the desert and its slightly warm spring weather (37C/ 99F). I took an unplanned break from posting on my Instagram feed though I hope you liked my Stories from Réunion and Mauritius. It’s quite a change in scenery, I really enjoyed the lush and jungle-like landscape, though I’m really looking forward to some sandy time in Dubai now before I head off to a longer Europe trip mid May. Also, I just wanted to let you know that my favorite Lightroom Preset Bundle is 50% off for the next three days (link in profile @blackwhitevivid ). Happy Editing & Happy Sunday 💛
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#saveur #foodandwine #lifeandthyme #onthetable #theartofslowliving #beautifulcuisines #kinfolklife #gatheringslikethese #seasonalfood #mycommontable #cntravelereats #tablesituation #bevisuallyinspired #gatheredstyle #diewocheaufinstagram #documentyourdays #myeverydaymagic #seekthesimplicity #makemoments #chasinglight #shareyourtable #teamcanon #untoldvisuals #pursuepretty #foodphotography #foodphotographer
Emirati Sweet Dumplings with Coffee Syrup. Another Emirati Sweet Dumplings with Coffee Syrup. Another photoshoot in the desert, another favorite set of photos. Not just because I‘ve grown fond of the sand dunes but also because I‘m joining @terminatetor‘s #virtualcoffeeparty2018 - where other food bloggers from all over the world share a coffee-inspired recipe. The recipe for these dumplings, also known as Luqaimat, is now on the blog (link in profile @blackwhitevivid). I‘ve tagged everyone who participated this year, so if you need an extra dose of coffee this Friday, check out their posts too 😄
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#eattheworld #veganfoodporn #plantbased #beautifulcuisines #plantfueled #vegantreats #plantstrong #wholefoods #diaryfree #veganfoodlovers #appetitejournal #letscookvegan #realfood #veganfoodshare #mycommontable #dubaifood #seasonalfood #bestofvegan #cntravelereats #eattherainbow #cleaneats #vegansofig #teamcanon #gloobyfood #huffposttaste #dubaieats
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A Quick Travel Guide to Dubai and Beyond by Kati of black.white.vivid. // travel photography, Dubai, Abu Dhabi, Dubai desert, Dubai food, Dubai restaurant, Dubai cafe, Dubai coffeeshop, UAE travel, food photography, restaurant photography, city photography, Lightroom presets

A QUICK TRAVEL GUIDE TO DUBAI

A Quick Travel Guide to Malmö Sweden by Kati of black.white.vivid. // vegan Malmo, vegan Malmö, vegan food guide Malmö, food guide, Sweden guide, Sweden travel guide, Malmö city guide, Lightroom presets

A QUICK TRAVEL GUIDE TO MALMÖ

Vegan Blueberry Tart inspired by my summer in Europe - a vegan recipe by black.white.vivid.// food styling, food photography, French tarte, French recipe, French cuisine, Vegan food, Vegan french recipe, vegan cake, vegan tart, Swedish recipe, Scandinavian recipe, Blueberry cake, Swedish blueberry

VEGAN BLUEBERRY TART INSPIRED BY MY SUMMER IN EUROPE

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