Vegan Cherry Coconut Milk Panna Cotta

Vegan Cherry Cocomilk Panna Cotta

The Vegan Cherry Coconut milk Panna Cotta has a  tender and silky texture which combines lovely with the sweet scent of late spring cherries. Not too sweet, with a beautiful pink color, just a perfect healthy desert.

What you need (serves 6):

400 ml coconut milk

2 tbsp coconut butter

200 g cherries, cored and chopped in small pieces

 4 tbsp caster sugar

1 teaspoon agar agar (this is a seaweed based substitute for gelatine, available in organic shops)

Combine all the ingredients in a pot and mix well until the sugar and the agar agar are well dissolved.

Place the pot on simmering water and whisk for 5-6 minutes. Remove from the heat and pour in the individual ramekin dishes. I have used a set of the silicon ramekins which are easier to turn over and serve.

Let the mixture cool, it will thicken. Place in the fridge overnight, you panna cottas are good to eat for the next 3 to 4 days.

Vegan Is Good!

Vegan Coco-Squash Dessert

Delish Coco-Squash DesertThis very easy vegan desert has a smooth, light texture and won’t take much of your time. It’s also a nice surprise for all sweet toothed folks.

What you need is (preparation time: 10 minutes, cooking time: 50 minutes):

1 kg of grated squash

1 can of coco milk

1 coffee cup of brown sugar

100 grams chopped walnuts

1 tbsp vanilla sugar

Put the grated squash in a large bowl and mix it with walnuts, the sugar and the vanilla. Transfer it to medium sized baking dish and bake in a preheated oven (180C – 360F) for 20 minutes. Take it out, pour in the can of coco milk and mix well. Return to the oven for another 30 minutes. Then take it out, let it cool and put at the fridge overnight.

Serve decorated with some mint leaves and sprinkle with coco flakes, or something else, if you feel inspired.

Vegan is Good!

Pink Cookies with Almonds

Mmmm… I love the warm smell of cinnamon in the kitchen. Combine with a nice pink colour, make it vegan and get into creativity mode. And why not include everyone around in the “make the most strangely shaped cookie” contest.

When you try these, please share a pic of your cookies with me? I’m curious to see them.

What you need is (about 25 cookies):

For the dough:

2 teacups of white flour

1/2 teacup of sugar

1 tbsp of baking powder

2 tbsp of oil

1 raw pureed beet about 100g

1/2 teaspoon of both cinnamon and dried ginger

For the decoration (optional):

150 g melted black chocolate 

peeled raw almonds

Put the flour in a large bowl, make a well in the middle and add all the dough ingredients. Start mixing fist with a fork and when it becomes too thick, use your hands. Go on kneading until all is well absorbed and the dough is homogeneous. It will get a vivid pink colour if you use a raw beet root and a paler one if you use some canned or boiled. Still – no perceptible difference in the taste, it’s just the colour.

Use a rolling pin to flatten the dough (add some flour to prevent sticking) to 2-3 mm thickness and start cutting the cookies from it. If you don’t have any special tools to do this, use a glass (as i did), or your hands, or just your imagination and make any shapes you like. Be the cookie artist 🙂

Preheat the oven to 180-200C and put the cut dough on some baking paper. Make sure you leave some space between them because they will expand a bit.

Bake the cookies for about 10 minutes and take out of the oven. Let them cool for a while and start decorating.

Decorating the cookies

Now this is another moment you can put your creativity in action. I tried to keep it simple – use a teaspoon to place some of the molten chocolate on one side of the cookie and stick an almond on it. Let the chocolate cool.

Consume with moderation as there’s a risk of addiction to these sweet, crispy, pink, vegan cookies.

Vegan is Good!

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