Desserts
Custard Creams
Biscuit
9 oz (250g) vegan margarine
4 oz (125g) icing sugar
1 tbsp soya flour
1 tbsp vegetable oil
1 tsp vanilla essence
1 1/2 tsp baking powder
3 oz (90g) custard powder
10 oz (280g) plain flour
Filling
2 tbsp vegan margarine
4 oz (125g) icing sugar
1 dssp soya milk
1/2 tsp vanilla essence
Sugarless jam for filling
1. Start by making the biscuit mixture: cream the margarine and sugar until light and fluffy. Add the soya flour, vegetable oil and vanilla essence. Sift in the dry ingredients and mix well. Shape into small balls and flatten onto a greased baking sheet. Press the tops with a fork and cook for 15 minutes at 180C/350F/gas mark 4. Remove from the oven and cool.
2. To make the filling cream the margarine and icing sugar. Add the soya milk and vanilla essence.
3. Spread the icing on one side of each biscuit and sandwich a layer of jam in between. Makes approximately 25. A delicious vegan substitute for custard cream biscuits by Amanda Rofe.
Chocolate Health Fudge
6 tbsp maple syrup
4-5 tbsp peanut butter
2 oz (55g) sesame seeds
2 oz (55g) sunflower seeds
1 oz (55g) cocoa powder (or carob)
1 oz (30g) desiccated coconut
1 oz (30g) sultanas
1. Combine the maple syrup and peanut butter in a saucepan and heat gently, stirring continually with a wooden spoon. Remove from the heat and immediately add all the remaining ingredients, except sultanas, mixing well.
2. Grease a small tin and press the mixture into it, smoothing the top. Sprinkle with sultanas and press them into the fudge. Refrigerate until firm, then serve. Makes 8 servings.
Pecan Pie
Pastry
4 oz (115g) plain flour
1 oz (30g) margarine
1 oz (30g) solid vegetable oil
1 oz (30g) caster sugar
Water to bind
Filling
4 oz (115g) dates
4 floz (110ml) boiling water
1 dssp cocoa powder
1-2 tsp whisky or brandy - optional
1 tbsp maple syrup
1 oz (30g) self raising flour
2 oz (55g) vegan margarine
2 oz (55g) caster sugar
4 oz (115g) pecan nuts
1. Start by making the pastry: rub the margarine and solid oil into the flour to resemble breadcrumbs. Add sugar, stir and slowly add enough water to form a dough. Knead lightly, cover in cling film and refrigerate for 30 minutes. Roll out to fit a 9 inch baking tin, and bake ‘blind’ for 10 minutes in oven pre-heated to 190C/375F/gas mark 5.
2. Soak dates in the water for 10 minutes to soften. Put them and the water into a blender with cocoa, whisky/brandy if using and maple syrup. Blend until smooth then stir in the flour.
3. Cream the margarine and sugar and add the date mixture, mixing well. Chop and toast half the pecans and mix them in.
4. Pour the mixture into pastry case. Arrange the remaining pecans on top and bake for 30 minutes in the pre-heated oven. Serve warm or cold. Serves 4. By Graham Reekie.
Turkish Delight
1/4 tsp tartaric acid
1-2 tsp rose water
2 oz (55g) corn flour
1 1/4 lbs (565g) raw cane sugar
1/2 pint (285 ml) water
1 oz (30g) pistachio nuts
Icing sugar to coat
1. In a bowl combine the tartaric acid, rose water, and corn flour with just a tiny drop of water to make a paste.
2. In a saucepan combine the sugar and water, and bring gently to the boil, stirring continually. Continue boiling without stirring until the mixture is thick and smooth.
3. Stir the corn flour mixture into the syrup, mixing it thoroughly, then add the coarsely crushed pistachio nuts. Pour into a shallow lightly greased tin and cool.
4. When set, remove the sweet from the tin and cut it into squares, rolling each one in a generous amount of the icing sugar.
Lime and Coconut Cheesecake
9 oz (250g) vegan ginger biscuits
2 dssp vegetable oil
5 oz (145g) block creamed coconut
2 limes
12 oz (350g) firm silken tofu
1 avocado
2 1/2 oz (70g) caster sugar
Coconut shavings and lime slices to decorate - optional
1. Break the biscuits to fine crumbs using a blender (or plastic bag and rolling pin).
2. In a saucepan place vegetable oil and 45g/1 1/2 oz of the creamed coconut. Heat gently, stirring continuously, until the coconut has melted.
3. Take off the heat and add the crushed ginger biscuits. Mix well and transfer to a lightly oiled 7-inch cake tin with a spring bottom. Press down firmly and leave to cool in a fridge.
4. Using the saucepan again, add the juice and pulp of the two limes and the rest of the creamed coconut. Heat gently until the coconut has melted.
5. Transfer to a blender and add the tofu, avocado and sugar. Whizz until well blended and smooth.
6. Remove the biscuit base from the fridge and pour the tofu mix into the tin. Decorate with coconut shavings and lime slices. Place in the fridge to set – approx 3 hours. Serves 8.
Chocolate Raisin Clusters
4 oz (115 g) plain chocolate
4 oz (115 g) raisins
1. Break the chocolate into small pieces, and melt it gently either in the top of a double boiler, or in a bowl suspended over a pan of hot water (take care the bowl does not actually touch the water). Cover the bowl, and stir occasionally.
2. Remove from the heat and cool for a minute or two, then drop the raisins into the sauce and stir them well.
3. Using a metal spoon, lift them out a few at a time, and drop into small mounds on wax paper, leaving space between them, or in individual paper cases. Allow to harden completely before serving or storing.
Coconut Fruit Balls
3 oz (85g) dates
3 oz (85g) dried apricots
3 oz (85g) raisins
Approx. 3 tbsp tahini
2 oz (55g) desiccated coconut
Extra desiccated coconut to decorate
1. Either chop or mince all the dried fruit, then stir them together. Use the tahini to bind the ingredients, stirring in some desiccated coconut to thicken the mixture.
2. Roll small pieces of the mixture balls and coat them well with coconut. Keep in the cool until needed.
By Janet Hunt
Toffee
1 1/2 lb (680g) raw cane sugar
2 oz (55g) ground almonds
1 oz (30g) vegan margarine
1/4 pint (140 ml) soya milk
1. Combine all the ingredients in a saucepan and heat gently whilst stirring continually until the mixture comes to the boil. Continue boiling and stirring over a medium heat for about 7 minutes.
2. Remove from the heat and beat the mixture until it thickens.
3. Pour into a well greased shallow tin and smooth the top with a knife. Leave to cool, marking into squares before it sets hard. Break into individual pieces when cold.
Gulab Jamun with White Wine Syrup
4 cardamom pods
7 floz (200ml) soya or oat milk
1 oz (25g) sugar
1 oz (25g) vegan margarine
3 oz (75g) semolina
Syrup
7 floz (200ml) vegan white wine
2 oz (55g) sugar
1. Crack open the cardamom pods and put them into the soya milk to boil, along with 1oz/25g sugar.
2. In another pan, melt the margarine, then add semolina. Stir and cook over a low heat.
3. When the soya or oat milk has boiled, simmer to let the cardamom infuse for a few minutes, strain the liquid into the semolina and stir really well.
4. Allow to cool before forming into balls: try to get six from the mixture so they are not too big.
5. For the syrup, boil and then simmer the wine and sugar for ten minutes. Add the semolina balls and continue to cook gently until the syrup is thick and there is just a little of it left.
6. Serve each ball with a teaspoon of syrup. Serves 4. By Graham Reekie.
Strawberry Mousse
1 1/2 cups silken tofu
1/3 cup vegetable oil
1/2 cup sugar
1 1/2 cups fresh ripe strawberries, sliced
1 tsp vanilla essence
1 tbsp lemon juice
1. Blend all the ingredients in a blender until smooth.
2. Pour into individual serving dishes and chill before serving.
Fruit and Nut Truffles
5 oz (150g) prunes
5 oz (140g) dates
10 oz (285g) raisins
3 oz (85g) desiccated coconut
2 oz (55g) wheat germ
1-2 tbsp date or rice syrup
1-2 tbsp concentrated orange juice
1-2 tbsp grated orange peel
1. Remove stones from the prunes, clean the dates and raisins, then mince or chop them as finely as possible. Mix with most of the coconut, and all of the wheat germ, making sure the ingredients are evenly distributed.
2. Stir in enough date/rice syrup and fruit juice to make a thick paste. Adjust the consistency with more juice if it seems to too stiff, or more wheat germ if it seems too soft. Add the orange peel to taste.
3. Shape the mixture into small balls and roll them in the rest of the coconut. Put each one in a small paper case and leave for a few hours, preferably overnight, to firm up. If the truffles are not to be eaten at once, store covered in the fridge.
Banana Ice Cream
6 bananas
1 floz (25 ml) lemon juice
18 floz (2 x 250 ml) soya custard
9 floz (250 ml) soya milk
1. Slice bananas and put into container with lemon juice. Freeze for four hours or overnight.
2. Blend the custard and milk with the frozen fruit in a food processor. Return to container and freeze until needed. Take out of the freezer 20 minutes before service.
Nesta’s Lemon Curd
1 1/2 tsp cornflour
Juice and grated rind of 1 organic or unwaxed lemon
3 oz (85g) white caster sugar
2 1/2 oz (70g) soya margarine
1. Dissolve cornflour in a little of the juice.
2. Put rest of ingredients into saucepan and heat until sugar has dissolved. Gradually add this mixture to the cornflour mix, stirring well.
3. Return to the pan and boil until mixture coats the back of a spoon – not more than 1 minute. Put into a warmed jar and cover with greaseproof paper until cold.
4. Replace greaseproof with lid and store in fridge. Keeps well for over 3 weeks in fridge.
Berry Fudgy Lollies
12 oz (340g) silken tofu
6 oz (170g) maple or brown rice syrup
4 tbsp cocoa powder
1 tbsp extra-virgin olive oil
1 tsp vanilla extract
Pinch of sea salt
4 strawberries, washed, hulled, dried and quartered
1. Line a sieve with kitchen paper, place the tofu inside, pull up the corners of the paper to cover the tofu, and weight it, either with a can laid on its side or two or three stacked bowls. Allow the tofu to drain for 15 minutes or until about 3floz (80ml) of the liquid has drained out.
2. Place the tofu and all the other ingredients, except the strawberries, in a blender and process until smooth and creamy.
3. Pour the mixture into lolly moulds and then drop the strawberry slices into each mould. Freeze for at least 3 hours to ensure the lollies are totally frozen. After 20 minutes freezing, insert clean lolly sticks or cocktail sticks for handles. Serves 8.
Featured in The Great American Detox Diet.
Chocolate Chip and Walnut Ice Cream
3 1/2 oz (100g) dark chocolate
1 tbsp chopped walnuts
7 floz (200ml) coconut cream
2 tbsp mixed dried fruit
2 oz (50g) ready-to-eat dried apricots, chopped
1 tbsp cointreau
2 tbsp agave or maple syrup
2 tbsp lime juice
2 tbsp mixed ground pumpkin
2 tbsp flax seeds or de-hulled hempseeds
2 tbsp flax oil
2 tbsp porridge oats
3 1/2 floz (100 ml) soya milk
2 tsp carob powder
1 tbsp vegan yoghurt
1 tbsp vegan margarine
1. Break the chocolate into pieces, then place 3 oz (75g) of it in a heatproof bowl suspended over a saucepan of simmering water and heat until melted.
2. Chop remaining chocolate into chip-sized pieces, mix with the walnuts and set aside.
3. Place all remaining ingredients in a bowl and use a hand-held mixer to combine until quite smooth. Stir the melted chocolate into the fruit mixture, then mix in the walnuts and chocolate chips.
4. Transfer the mixture to a suitable lidded container and place in freezer for 1 hour.
5. Remove from the freezer and break up the mixture with a fork to reduce the ice crystals. Repeat this process every hour for the next 4 hours.
6. If frozen for longer than 24 hours, remove the ice cream from the freezer for 15 – 20 minutes before service. Serve with drizzle of soya cream, maple syrup and a sprinkle of cinnamon. Serves 4.
Recipe by www.foodsforlife.org.uk.
Milk Shake
Vanilla - Place 1/4 carton (4 1/2 fl oz/125 ml) of vanilla soya dessert, 1/2 cap of vanilla essence and 2 scoops of vegan vanilla ice-cream in a jug and make up to 3/4 pint (430 ml) with soya milk. whizz with a blender and serve.
Banana - Place one banana and 1/4 carton (4 1/2 fl oz/125 ml) of soya dessert in a jug and make up to 3/4 pint (430 ml) with soya milk. Whizz with a blender and serve.
Mango - Place 4 dssps mango puree, and 1/4 carton (4 1/2 floz/125 ml) of soya dessert in a jug and make up to 3/4 pint (430 ml) with soya milk. Whizz with a blender and serve. Optionally include 2 scoops of vegan vanilla ice-cream.
Chocolate - Place 1/4 carton (4 1/2 fl oz/125 ml) of chocolate soya dessert, 1/2 cap of vanilla essence, 2 scoops of vegan chocolate ice-cream and 1-2 tsp of hot chocolate powder in a jug and make up to 3/4 pint (430 ml) with soya milk. Whizz with a blender and serve.
Coconut - Place 1/4 carton (4 1/2 fl oz/125 ml) of vanilla soya dessert, 1/2 cap of vanilla essence and 2 scoops of vegan vanilla ice-cream into a jug and make up to 3/4 pint (430 ml) with coconut milk. Whizz with a blender and serve.
Homemade Lemonade
3 1/2 oz (100g) sugar
4 lemons
1 3/4 pint (1 litre) water
1. Put the sugar in a jug. Boil the water, then pour it on, stir well and leave to cool.
2. Squeeze the fruit and add the juice to jug. Strain the mixture, then leave it to chill completely. Keep cool in a thermos flask and if possible serve with ice.
3. If you prefer fizzy lemonade only use half of the boiled water and some sparkling water when serving.