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Written by Jyoti Dambiec - Adapted from 'The Vegan Scoop' by Wheeler Del Torro
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Sunday, 12 February 2012 10:30 |
1 cup coconut milk
2 cups soya milk
2 tbs. arrowroot (16 g)
3/4 cup sugar (150 g)
1 1/2 teas. vanilla extract (7.5 mls)
In a small saucepan combine 1/4 cups soy milk with arrowroot and set aside.
Mix remaining soy milk, coconut milk and sugar in a saucepan and bring to boil over gentle heat. Stir from time to time. Once mixture begins to boil, remove from heat and immediately add arrowroot cream. This will cause the liquid to thicken noticeably.
Stir in the vanilla essence.
Refrigerate mixture until chilled... |
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Written by Jyoti Dambiec - Adapted from 'The Vegan Scoop' by Wheeler Del Torro
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Sunday, 12 February 2012 10:18 |
3 1/3 cups coconut milk (825 mls)
2 tbs. arrowroot (16 g)
3/4 cup sugar (150 g)
1 1/2 teas. vanilla extract (7.5 mls)
1 1/2 teas. coconut extract (7.5 mils) optional
3/4 cup shredded coconut (60 g)
In a small saucepan combine 1/4 cups coconut milk with arrowroot and set aside.
Mix remaining 3 1/2 cups coconut milk and sugar in a saucepan and bring to boil over gentle heat. Stir from time to time. Once mixture begins to boil, remove from heat and immediately add arrowroot cream. This will cause the liquid to thicken... |
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Written by Jyoti Dambiec
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Sunday, 18 September 2011 15:23 |
This is the 'deluxe' version of the 'Berry Tofu Parfait'. That was 'yummy enough' so I guess this is really the 'deluxe deluxe' version. But it's still simple to make - and simple to eat :) And as far as decadent desserts go, apart from the sugar, this is nutritious. Pretty, tall parfait glasses and long-handled spoons are a must.
1 cup blackberries (fresh or frozen)
500 g silken tofu (2 tube vacuum packs)
2/3 cup raw sugar approx. (or other sweetener)
2 tbs. cornflour
1 1/2 cups water (approx)
1 punnet strawberries
small quantity... |
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Written by www.veganbaking.net
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Saturday, 17 September 2011 18:14 |
 F
This Flourless Chocolate Raspberry Cake recipe features a silky vegan chocolate mousse enhanced with coconut oil, cocoa powder and a touch of vanilla extract. It's then blended with fresh raspberries for a delectable combination. It's also easy to make, wheat free and doesn't even require baking. The hardest part is waiting several hours for it to firm up in the fridge.
½ cup coconut oil, refined
12 oz. (or 1 pack, or 2/3 cup) silken tofu
1 cup powdered sugar
1/3 cup cocoa powder
2 Tablespoons margarine
2... |
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Written by Shima
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Thursday, 25 August 2011 16:38 |
Sadly, not free in the monetary sense - rather, free from animal products (and gluten, with a minor adjustment)!
Preparation time: 1.5-2+ hours, depending on whether you use a food processor or not! Allow extra time for cooling and setting.
Ingredients
Crust400g vanilla vegan biscuits (I used Orgran's vanilla Outback Animals, they come in 175g boxes, so you will need 2.5 boxes), ground4 tablespoons vegan margarine (I used Nuttelex), melted1/4 cup sugar1 egg replacer;(I used Orgran's;No Egg)pinch of saltdeep spring-form pan about... |
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Written by Jyoti Dambiec
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Friday, 05 August 2011 13:25 |
 1 cup blackberries (if frozen, thaw first)
500 g silken tofu
1 tbs. lemon juice
2/3 cup raw sugar approx. (or other sweetener)
2 tbs. cornflour
1 cup water
1. Make a water/cornflour mix in the same way you would make custard: Bring water to boil. Mix cornflour to a smooth paste with 2 tbs. cold water. Slowly add this to the hot water stirring all the time so that it doesn't go lumpy. Cook until very thick stirring all the time. Allow to cool abit.
2. Put berries, lemon juice, sugar and cornflour mixture into blender and wizz... |
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Written by Jyoti Dambiec
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Wednesday, 20 July 2011 20:20 |
10 dates , soaked in 1/2 cup boiling water until soft
520 grams silken tofu (2 packets)
1 tbs. carob (or cocoa, or melted vegan chocolate)
2 tbs. brown sugar
3 tbs. coconut cream powder
4 cardamom pods, crush in mortar & squash seeds
2 tbs. cashew pieces
Let the dates cool. Remove shells from cardamon pods and discard. Put all ingredients into blender and wizz around until smooth. Spoon into pretty glasses and chill in fridge.
Comments - Serves 3. A good basic recipe to play around with. Try some other sweeteners in place of... |
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Written by Jyoti Dambiec - from 'The Asian Vegan Kitchen' by Hema Parekh
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Sunday, 17 July 2011 14:50 |
2 cups (480 ml) water
1 cup (220g) brown sugar
1/2 teas. saffron strands
1 green cardamom pod, crushed
2 tbs. vegetable oil
1 1/2 cup (250g) semolina
1 tbs. raisins
2 green cardamom pods
10-12 almonds, chopped
1-10 pistachios, chopped
1. Place the water, sugar, saffron, and crushed cardamom in a saucepan and bring to a boil. Turn the heat to low and simmer for 4-5 minuts.
2. Heat the oil in a large saucepan and add the semolina. Fry, continuously stirring over low heat until evenly browned and fragrant, about 3-4 minutes.
3. Put the... |
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Written by Jyoti Dambiec - adapted from Kurma Dasa
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Tuesday, 28 June 2011 11:38 |
 2 1/2 cups water
1 1/4 cup raw sugar
3/4 cup dates, chopped
1/2 cup raisins
zest from 2 oranges
140 grams unsalted margarine (or vegetable oil)
1 1/4 cups coarse-grained semolina
1/3 cups walnut pieces
Combine the water, sugar, raisins and orange zest in a 2 litre saucepan. Place over moderate heat, stirring to dissolve the sugar. Bring to the boil, then reduce the heat to very low and cover with a tight-fitting lid.
Melt the margarine in a 2 or 3 litre saucepan and over a fairly low heat, stirring occasionally - or heat the oil. ... |
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Written by Damayanti Muscat
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Wednesday, 22 June 2011 22:01 |
 Panforte
250g (9oz.) Almonds blanched, skinned & toasted
150g(5oz) Walnuts or Pecan nuts
55g (1 & 3/4 oz )Candied Peel cut into small strips
250g(9oz) Candied pumpkin, cut into small chunks
2 tsps ground cinnamon
2 tsps ground coriander seeds
1/2 tsp freshly grated nutmeg
200g (7oz) Plain flour
200g(7oz) Icing sugar
200g(7oz0 Honey (Acacia Honey is best)
a few sheets rice paper
2 tbsps vanilla sugar
Preheat the oven to 160deg C/320 deg F/ gas mark 3. Mix the almonds, walnuts or pecans, candied peel, pumpkin & spices together in a bowl... |
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