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!
What do you need for the ultimate healthy vegan salad? The ultimate season, the ultimate ingredients and just the right combination of flavors. Well it’s summertime and the living is easy, there’s plenty of gorgeous veggies to chose from, just a little bit of inspiration is needed.
Among the huge amounts of vegetables that I got from the largest local farmers market (for a ridiculous amount of money…), here are the ones I’ve picked for The Ultimate Summertime Salad.
3-4 ripe tomatoes
1 small eggplant
1 average cucumber
1 small ball of boiled chick peas
1 handful of dill
3-4 cloves of garlic
some spring onions, chopped (if you can’t find any, ordinary red onion will do, just chop it finely)
olive oil and ground black pepper to taste
The first thing that needs to be done is to cook the eggplant. Wash it and make to shallow cuts on both sides, each about 4-5 cm long. Put it in the heated at 250 degrees Celsius oven on a piece of baking paper and bake until it’s all brown and soft. Take it out and let it cool for a few minutes. Now use a knife to split it in two and a spoon to take out the tender flesh. Chop it coarsely and put aside to cool completely.
Chop the tomatoes and the cucumber in a large bowl, mince the garlic and the dill, add the chick peas, the eggplant, the olive oil and the black pepper and mix with a large spoon.
Serve cooled. The Ultimate Summertime Salad has a quite high nutritional value, because of the chick peas, and can actually replace an entire main course for the day. Enjoy.
Vegan Is Good!
One word: simplicity.
What you need for 2:
300 g cherry tomatoes
1 average zucchini
300 g mushrooms
3 tbsp sesame tahini
a handful of fresh mint leaves
4 tbsp olive oil
3-4 cloves garlic
Mix the tahini, the olive oil, the lemon juice, the black pepper, the minced mint and garlic in a bowl and put aside. In a larger bowl put the chopped zucchini, eggplant, onions and mushrooms. Try to cut them into cubes similar in size. Make a small incision on the side of the cherry tomatoes and add them in the bowl. Pour on the veggies 2/3 of the tahini sauce, mix well and put in the fridge for at least one hour. Keep the remaining tahini sauce aside.
Just before grilling take out the veggies and put them on the skewer sticks. Discard the remaining liquid. Put the skewers on a hot grill and cook until the zucchini and the eggplants are tender – the rest cooks faster.
Put them on a plate, pour the remaining tahini sauce on top and serve.
Bon appetit and Vegan Is Good!