Living Simply in Rural Estonia | My Week at Home

Video Description

Hello! Welcome to the vlog. I’ll show you my mom’s garden, make a flower bouquet, bake a vegan cheesecake, have a little tea party with mom, and help my brother at the Estonian Forest Triathlon he’s been organizing for years. These are slow, beautiful summer days with family and nature—the kind you cherish forever. 📌 #estonia Instagram: https://www.instagram.com/idyll.in.everyday.life/ Pinterest: https://www.pinterest.com/idyllineveryday/_created/ 🪑 GIFTED (Nabis Fabric) Linen Ruffle Tablecloth and Olivia Linen Ruffle Chair Cushion Handmade: http://bit.ly/4lcAoho Some of the drone shots from the triathlon filmed by 🎥: Ott Kattel -------------------------------------------------------------------------------------------------------------------------------------------------------------- 🍰 Baked Vegan Cheesecake For a 20 cm springform pan. Needs a good blender or hand blender. Cookie crust: 150 g crushed cookies (digestive, oat, or similar) 3 tbsp melted coconut oil Mix cookies and oil until combined. Press firmly into the bottom of the pan. Bake at 175°C for 6–8 minutes. Let cool. Filling: 200 g cashews, soaked in water for at least 3 hours or overnight 4 dl unsweetened vegan (soy) yogurt (about 400 g) 2–3 dl maple syrup (adjust to preferred sweetness) Juice and zest of 1 lemon 1 tsp vanilla extract 2 tbsp whole psyllium husks* Pinch of salt 1–2 tsp potato starch (optional, for thicker batter if too runny) Note on psyllium: 2 tbsp whole psyllium husks can make the filling dense. Start with 1 tbsp and add more if needed. Psyllium powder can be used but reduce the amount slightly. Instructions: 1. Preheat oven to 175°C. Line the springform pan with baking paper. 2. Prepare and bake the cookie crust as above; let cool. 3. Drain cashews and blend with soy yogurt, maple syrup, lemon juice and zest, vanilla, psyllium, salt, and potato starch (if using) until smooth and thick—no lumps or watery bits. 4. Pour filling over the crust and bake for 40–45 minutes. If the filling is still too soft or wet, bake for an additional 5–10 minutes, until the surface is set and the center has a slight bounce when gently shaken — it should not be dry or cracked. Let cool completely. 5. Remove cake from pan. For topping, use chia jam and berries, or vegan cream cheese mixed with a bit of lemon juice, powdered sugar, and some raspberries. ----------------------------------------------------------------------------------------------------------------------------------------------------------- Music from Epidemic Sound: https://share.epidemicsound.com/xccqub