http://www.veggiesnow.makessense.co.uk/ ... s/184.html
There's no need to resort to fruit, fruit and more fruit for vegan desserts. There is much else, and you can simply convert all the recipes you already use with a little imagination and basic knowledge.
Also remember in the UK, France, Spain and many other countries, vanilla soya dessert abounds which doubles as dairy-free custard; and dairy-free cream and yoghurt are also in plentiful supply.
home made soya cream
You can get soya cream in all the big supermarkets in France, the UK and many other countries. You can also try making your own, which is delicious and versatile:
ingredients: 1 cup warm (not boiled) sweetened soya milk, 1 cup sunflower oil, juice of 1/2 lemon, sugar or apple juice, a drop or two of vanilla essence
Blend first three ingredients together thoroughly with a hand blender (not a liquidiser). This is Tony's creamy sauce 1 (from the sides and sauces page) which you may have already made a stock quantity of.
Add sugar/juice and vanilla and blend to taste.
Keep in fridge until needed. Goes with almost any dessert and acts as a base for many more.
coconut cream pie
Beautifully simple. Makes enough for about 6 people. Comes from Leah Leneman's excellent book "Easy Vegan Cooking", which if you can get hold of it is a must have.
ingredients: 1 carton vanilla soya dessert (custard), 85g/3oz/1 cup dessicated (shredded) coconut, 1 pre-baked flan base
heat vanilla dessert gently to boiling point. Simmer for a few mins, the remove from heat and stir in the coconut.
Leave mix to cool for a few mins, the pour into flan case and refridgerate until ready to serve.
Serve with soya cream.
Make the pastry yourself to make it extra tasty and to save hunting for elusive ready-made vegan pastry. Mix flour (and ground nuts if dessired) with about half that volume of vegan marg. Rub into fine crumb texture. Slowly add cold water mixing in thouroughly with hands, until dough-like, but not too sticky. Keep in fridge until needed. Roll out on floured surface, fit to flan case, prick and part-bake at about 180C intil crispy but not browned (15-20mins).
dairy-free creme brulee
ingredients: 1 pack silken plain tofu, 1 carton soya cream, sweetened soya milk, optional handful of dessicated coconut, juice of 1/2 lemon, sprinkling of sugar, fresh, defrosted or tinned fruit
blend all except fruit and sugar to a pourable creamy consistency
cover base of an oven-proof dish with fruit (e.g. black currents, peaches, or raspberries)
pour creamy mixture over the top and sprinkle with sugar
bake in oven at 180*C until lightly browned on top
James' vegan bagette pudding
This was invented by James at Ski Beat's chalet Marmotton in Feb 2006. His partner, Sammy, said she much preferred it to the non-vegan version and loved it.
ingredients: dried fruit (eg dates & sultanas), dry baguette, vanilla soya dessert (eg Bjorg), soya milk, vanilla essence, brown sugar.
fill bottom of ramekins with dried fruit
place slice of dry baguette over fruit mix
whip soya desserts with soya milk and vanilla essence, then heat but do not boil. Pour over the baguette just before baking
sprinkle with brown sugar
bake in oven in bain marie until very lightly browned on top
James' banana tart
Another invention of James at Ski Beat's chalet Marmotton in Feb 2006. Wonderful pastry, which he used again when making vegan pear and almond tart.
ingredients: pastry: flour, ground almonds, marg, water. Filling: sliced bananas and brown sugar.
rub marg into flour & almond mix, then slowly add cold water until you have a mass of pastry which is not sticky (add more flour if goes too sticky).
roll our and line a flan case, and pre-bake in oven, 180C until crisp.
fill with sliced banana and spinkle with brown sugar
bake in oven at 180C until bananas soft and brown
serve with soya cream or vanilla custard/dessert
hot banana & chocolate wraps
ingredients: per person: 1 plain tortilla wrap, 1 peeled banana, chunks of vegan chocolate (e.g. Lindt Excellence - ask your guests to locate a locally available brand if you are unsure), optional drops of liqueur
place whole or sliced banana in wrap with chocolate chunks, roll/fold up and place on baking tray
bake in a medium oven until chocolate melts, banana softens and before wrap browns heavily.
serve warm with soya cream or ice cream
Ronny's yummy ridiculously simple cheesecake
This comes from the Cake Scoffer, another great set of recipes to have and excellent value.
ingredients: 200g plain silken tofu, 750ml vegan ice cream (e.g. Swedish Glace), 250g dairy-free digestive biscuits (get your vegans to buy some at the supermarket if you have doubts), big knob of vegan margarine
melt marg in a pan and mix biscuit crumbs in until coated evenly, adding more marg if necessary
press mixture into an oven-proof flan type dish. Allow to cool & set. When set preheat oven to gas 5 (190C)
blend ice cream and tofu. Pour onto biscuit base, then bake for about 30 mins until top starts to brown
experimental tip: vanilla vegan yoghurt or soya cream and vanilla essence might work if you can't get vegan ice cream
ingredients: flour (and optionally oat flakes, sesame seeds, etc), marg, tablespoon of sugar; lightly stewed fruit (such as apples, soft fruit, peaches, apricots, etc)
mix all crumble ingredients together with fingers until from a crumbly mixture.
Spread on top of fruit in deep baking dish and bake in moderate oven for 20-30 minutes, until bubbling and lightly browned
serve with soya cream or vanilla soya dessert
peach and almond dessert
Wonderful with fresh peaches, but could potentially work with tinned ones in juice. Make sure the almonds are good quality and new.
Ingredients (do multiples of this - serves about 4): 5 peaches/nectarines (or 1 large tin) chopped small, handful of almonds, handful of raisins, handful of coconut (dessicated), pineapple juice (or apple/mango), soya milk
cook up peaches in a bit of juice until soft (or use tinned ones, drained).
Meanwhile, blend almonds, raisins, coconut in a bender/food processor with enough soya milk to cover them. Add cooked peaches and blend.
Serve immediately (warm) in small glasses/dishes with soya cream.
ingredients: filo pastry, olive oil, filling
make filling such as:
spiced stewed apple and raisin
banana and Lindt Excellence chocolate
peach and blanched almonds
blended silken tofu, vanilla essence & lemon juice, mixed with dried fruit
layer filo pastry painting each layer with olive oil
when you have enough layers (at least 4), lay the filling along one edge and roll up, optionally folding in the ends
paint with olive oil and bake in a moderate oven
Use for sweet or savoury dishes.
ingredients: 115g flour (pref wholemeal), 55g soya/chickpea/gram flour (if you don't have this use a little more wholemeal flour and 1 more tsp oil), 250ml soya milk, 2 tsp vegetable oil
Sieve the flours into a bowl. Gradually whisk in the soya milk to make a smooth sauce. Add the oil.
Place in fridge for 30 minutes
Drop 1-3 tbs of the mixture into a frying pan containing hot oil. When one side is cooked, flip over and cook the other side.
Remove from pan and serve with sugar and lemon juice.
Other fillings include: fruit salad, maple syrup, chocolate sauce, soya cream, soya ice cream, stir fry vegetables drizzled with a peanut sauce, cream cheeze and herbs, tofu and leeks.