Vegan Desserts

Vegans are people who have eliminated all animal products for ethical reasons. Vegans do not use the skin and fur of animals, as well as silk, but of course they love sweets!

Sweets are delicious! It’s not necessary to eat creamy cakes or eclairs for sweets, you can replace them with dried fruit sweets or marmalade on agar, which is much more useful. Among vegans, there are also many sweet tooths and on our site, there are recipes that will appeal to adults and young vegans.

There are many sweets for vegans that can be found in recipes of different countries oriental halva, Indian balls Besan Ladoo, fried bananas, and many others. These are very healthy sweets, not burdened with eggs, margarine and sugar. Such sweets have a low glycemic index (which means they do not increase blood sugar) and they are perfectly absorbed by the body.

Vegan sweets not only diversify the diet but also bring a lot of benefits to a person who adheres to a vegetarian diet or just a healthy lifestyle.

Chocolate Cake

Cheap and easy recipe for a lean cake. The main advantage of this dessert is a minimum of dirty dishes.

Ingredients:

  • 2 cups of flour;
  • cup of cocoa powder;
  • 1 cup of sugar;
  • 1 sachet of vanillin;
  • 1 bag of baking powder cup of sunflower oil;
  • 2 glasses of water.

Cooking:

All ingredients can be kneaded in a baking dish. Just be careful not to scratch it. To do this, use a wooden or silicone spoon. Mix all the dry ingredients, add sunflower oil to them and, stirring constantly, pour in water.

Bake the cake in an oven preheated to 180 degrees for about 40 minutes, depending on the thickness of the cake. After removing it from the oven, let the cake cool for 10-15 minutes.

Almond Biscuit

Ingredients:

  • Almonds, peeled 200 g;
  • Oatmeal 1/2 tbsp Agave Syrup 10 ml;
  • Vegetable oil 4 tbsp.;
  • l Water 4 tbsp. l

Cooking:

Grind the almonds into small crumbs. Instead of whole almonds, you can use the cake remaining from the preparation of almond milk, approximately 2 cups.

Add oatmeal, syrup, vegetable oil and mix again. Add water gradually, so that a homogeneous mass is obtained, if necessary, add more than 4 tbsp. l We cover the baking sheet with baking paper, roll out the dough on it and divide it into squares. Bake in the oven for 15-20 minutes at a temperature of 180 C.

Peppermint Cake

The cakes are very tasty when they are just cooked: the crust’s crunch, and the cream is still a little warm. After some time they are no less tasty the cream infiltrates the cakes, making them very tender. Shelf life in the refrigerator is 72 hours.

For 12 pieces.

The Foundation Ingredients:

  • Sunflower Seed 0.5 kg.;
  • pulp 1/2 coconut or coconut flakes 100 g;
  • coconut oil or vegetable 50 g;
  • carob 50 g;
  • honey or sugar 100 g;
  • mint leaves 20 g.

Custard Cream Ingredients:

  • Soy or any other milk 400 ml;
  • banana 1 pc.;
  • coconut or vegetable oil 50 g;
  • rice or wheat flour 2 tbsp. l;
  • honey or sugar 150 g;
  • mint leaves 20 g.

Shortcakes:

We grind the seeds in a coffee grinder, grate the coconut on a fine grater, finely chop the mint leaves. We combine in the cup all the ingredients for the base, knead the thick dough, roll it on a powder-coated surface into a 5 mm thick layer, then cut out circles with a cup or special shape. We spread them on a baking sheet covered with parchment.

Bake in a preheated oven for about 5-7 minutes.

Custard Cream:

Custard is easy to prepare but requires constant attention and concentration. Blender mashed banana, milk, honey, butter. Then add the flour. Put the mixture in a saucepan over low heat and stir constantly. At first, the cream will be liquid, but in an instant, it will thicken sharply (if you get lumps, a blender will help us out). Remove from heat, add chopped mint leaves.

We spread the slightly cooled cream into a pastry sleeve or bag with a 2 mm cut. a corner.

We apply the cream “flower” on half the cakes: a slide in the center and six slides in a circle, cover with the remaining cakes and decorate them with cream in the same way. Garnish with sprigs of mint.

How to Make a Banana Smoothie in a Blender

Smoothies have recently become my favorite breakfast. And, it seems, not food at all, but it turns out very nice. And the charge of vivacity for the whole day is provided.

For those who do not yet know what smoothies are, I’ll explain: this is such a delicious thick cocktail based on any fruit, berries or vegetables with the addition of dairy products, yogurts, chocolate, and even oatmeal. Here the soul can take a full walk. But in the end, it turns out incredible yummy, after which you forget about food for a long time.

Banana Smoothie Recipes

Smoothies are highly recommended for those who want to get rid of extra pounds.

My favorite is a banana smoothie. And I would like to share with you some interesting recipes for its preparation.

Banana Smoothie with Yogurt and Nutmeg

Composition:

  • 2 yellow bananas;
  • 300 grams of natural yogurt without additives;
  • 1 tbsp. a spoon of honey;
  • grated nutmeg on the tip of a knife;
  • crushed ice.

Cooking:

Send yogurt, banana slices, nutmeg, honey and ice to the blender. Beat the banana smoothie thoroughly for 2-3 minutes and enjoy the great taste with your soul mate.

Banana smoothie instead of breakfast

Composition:

  • 1 ripe banana;
  • 200 ml cream;
  • 1 teaspoon vanilla sugar;
  • 2 tbsp. tablespoons of instant porridge for children, but you can take oatmeal;
  • chocolate.

Cooking:

Mix the cream with porridge (or oatmeal), add vanilla sugar and send this mixture to a blender. Add chopped bananas there. Thoroughly mix and pour the finished breakfast a banana smoothie into a small cup, since it is most likely to be eaten with a spoon.

This is a very nutritious smoothie-cocktail that will give you a boost of energy for the whole day.

Banana smoothie with a twist

Composition:

  • 4 yellow well-frozen bananas;
  • 100 ml of soy milk;
  • 1 vanilla pod (can be replaced with 2-3 drops of vanilla extract);
  • 2 tbsp. spoons of sesame seeds.

Cooking:

All components are sent to a blender, not forgetting that bananas must be cut into pieces beforehand, and mix the banana smoothie thoroughly until a homogeneous mass is obtained. This recipe will appeal to those who love the original and unique taste of dishes.

My collection of banana smoothie recipes has been exhausted. If you have any additions or interesting new recipes, write in the comments.

Guacamole Sauce with Avocado

Guacamole – Mexican sauce or rather even a cold appetizer made exclusively from natural gifts. The main components are avocado, lime juice, and hot pepper, but against the background of the basic composition, there are many versions with the introduction of additional ingredients that often emphasize and harmoniously dilute the combination of main products. Among all the recipes (and there are not one, not two), we will single out the most popular: the classic version, no less popular with tomatoes, and in some way improvised with bell pepper. Regardless of the selected recipe, the dominant ingredient in this green sauce is avocado the final taste and texture will depend on it to a greater extent, therefore we will definitely use only ripe saturated fruits.

Guacamole classic recipe with avocado and lime juice

To begin with, we suggest considering the most basic, classic guacamole recipe. A pasty sauce is prepared from crushed (pounded) components with the addition of citrus juice, a small amount of oil and aromatic greens. There are no exotic spices and precise, verified up to a gram of proportions. The recipe is very simple, easy to adjust and allows for variation. In this case, the indicated dosage of ingredients is not a dogma! Adhering to the main list, you can safely experiment.

Ingredients:

  • avocado 1 pc.;
  • lime pcs.;
  • shallots small onions;
  • olive oil 1 tbsp. spoon;
  • cilantro (can be replaced with parsley) 3-5 branches;
  • chili pod (or to taste);
  • salt to taste.

How to make classic guacamole sauce

  1. Avocado washed and dried, cut in half along.
  2. Remove the bone, remove the whole pulp with a spoon, put it in a working bowl.
  3. Puree with a blender or vigorously knead with a fork to the maximum size. As mentioned in the introduction, the fruits of the avocado for the sauce should be ripe, that is, slightly soft when pressed then the oily base is malleable and easily rubbed to the desired texture. If the avocado is hard, it’s better to put it in a dark place at room temperature for a while and wait a couple of days for the fruit to ripen.
  4. Prepare all the other components of the sauce. Finely chop the cilantro or parsley (dosage to taste from a few twigs to a small bunch). Grind the fiery chili with a knife, peeling it from seeds (do not forget to wash your hands and kitchen equipment thoroughly after working with hot pepper). After peeling, finely chop the onion (the shallots can be replaced with red or white salad onions the usual onion fruit has a rather sharp taste and aroma, so it is undesirable to use it for cooking guacamole).
  5. We shift all prepared components to green puree. Add lime quarter juice, olive oil, salt. Mix the sauce thoroughly or puree again using a blender. We take the sample, adding salt, citrus juice or pepper if necessary. The severity can be adjusted at your discretion guacamole can be either bright hot or relatively neutral.
  6. The classic guacamole sauce is ready! Serve with crisps, Mexican tortillas or quesadillas. From the proportions indicated in the recipe, about 170 g of the finished sauce is obtained.

Tofu, Soy Cheese, Tofu Dishes: Recipes

Tofu or soy cheese is an amazing product: without its own taste, it readily accepts the tastes and aromas of the products surrounding it.
To prepare tofu, soybeans are soaked in water, ground and heated to 100 C. Then a mineral coagulant is added and the mass is curdled just like cheese when adding rennet.

Depending on the further processing, different types of tofu are obtained: super-hard, hard, soft and delicate silk. They differ not only inconsistency but also in the content of calories and nutrients. The most high-calorie is hard soy cheese, and the protein content is highest in silk.

Store open tofu in the refrigerator, in a container of water, and change it every day. If necessary, tofu can be frozen for up to 3 months, but after thawing it will become a little rubber.

Due to its neutral taste, soy cheese is used in many dishes. Most tofu recipes are variations on the theme of Japanese, Chinese or Thai cuisine. But nothing prevents finding tofu worthy of use in European recipes if you treat it with due respect and understanding.

Tofu fried with vegetables

Ingredients:

  • 500-600 g of solid tofu;
  • 1 bag (400 g) of a frozen mixture of vegetables (bell peppers, carrots, peas, corn);
  • 1 medium bunch of green onions;
  • 3 cm of fresh ginger root;
  • 4 cloves of garlic;
  • 3 tbsp. l teriyaki sauce;
  • corn starch;
  • olive oil;
  • sesame for serving.

Cooking:

    1. Tofu cut into cubes with a side of 2 cm and put on paper towels, squeeze slightly, roll in starch.
    2. Peel and finely chop the ginger and garlic. Thin the white part of the green onion; cut the green part separately into 2 cm slices.
    3. In a wok or large deep frying pan, heat the oil with a layer of 1 cm and fry the tofu over high heat until golden brown on all sides. Take out the slotted spoon.
    4. Put the white part of the green onion, ginger, and garlic in the pan, fry for 30 seconds. Add frozen vegetables and fry, stirring, for 4–5 minutes.
    5. Return the tofu to the pan, add the green onions, pour the teriyaki, warm for 1-2 minutes. Sprinkle with sesame seeds.

    Pomegranate Smoothie with Tofu

    Ingredients:

    • 500-600 ml of pomegranate juice;
    • 300-400 ml of soy milk;
    • 2 ice cubes;
    • 30-50 g tofu;
    • 1 ripe banana;
    • 1-2 tbsp. l liquid honey.

    Cooking:

      1. In a blender, mix 500-600 ml of quality pomegranate juice, 300-400 ml of soy milk and a couple of ice cubes.
      2. Add 30-50 g of silky tofu, 1 ripe banana, sliced, and 1-2 tbsp. l liquid honey. Grind until smooth. Pour over the glasses and garnish with the petals of the toasted almonds. Serve right away.

      Potato Chowder with Tofu on Coconut Milk

      Chowder is a hearty American soup that is most often cooked in fish stock. But if you don’t have fish or seafood at hand, you can quickly build a vegetarian version with tofu, which is not inferior in nutrition or taste.

      Ingredients:

      • 500 g of potatoes;
      • 1 large onion;
      • 1 small head of celery;
      • 600 ml of coconut milk;
      • 100 g tofu;
      • 4 tbsp. l olive oil;
      • 2 tbsp. l flour;
      • 1 tbsp. l Dijon mustard;
      • 1 tsp Worcester sauce;
      • 1 tsp curry powder;
      • salt, freshly ground white pepper;
      • cilantro for serving.

      Cooking:

        1. Peel and cut into small cubes potatoes and celery. Fold the vegetables in a saucepan, pour boiling water so that the vegetables are barely covered, bring to a boil again, salt and cook over low heat under a lid until soft, about 15-20 minutes.
        2. While the vegetables are boiling, peel and chop the onions in small cubes. In a deep pan with a thick bottom, fry the onion in oil until golden brown.
        3. Sprinkle the onion with flour and fry for a couple more minutes. Pour in coconut milk, stirring constantly so that there are no lumps. Add mustard, curry, and pepper, cook for 3-5 minutes.
        4. Pour diced tofu and pour in Worcester sauce. Add vegetables. If the soup is too thick, add vegetable stock. Warm up, but do not boil! Serve sprinkled with cilantro.

3 Original Veggie Recipes

Recipes that are easy to make from the available ingredients are for those who fast or don’t eat the food of animal origin.

1. Hummus

An oriental dish that is great for sandwiches. It is prepared from chickpeas, which are sold in most large stores. Hummus is a nutritious dish that allows you to normalize blood cholesterol and help the nervous system. Hummus also lowers blood sugar and is rich in protein.

Ingredient:

  • 300 g dry chickpeas;
  • 30-100 g of sesame seeds;
  • 3 cloves of garlic;
  • 4–7 tablespoons of lemon juice;
  • 3 tablespoons of olive oil;
  • salt.

Cooking:

It’s better to cook chickpeas in advance. Rinse it well and soak for 10-15 hours. Whether or not to peel the chickpeas is up to you. Without husk, a more delicate and uniform composition is obtained, and with husk an interesting texture. Cook the chickpeas for 2 hours without salt and spices. You can check the readiness of chickpeas by crushing a pea between your fingers. Leave the chickpea broth, it will still be needed.

Lightly fry the sesame seeds until golden brown and grind in a coffee grinder. Mix sesame seeds with garlic and olive oil and chop in a blender until smooth. Add chickpeas and 300 ml of broth, continuing to grind. In the finished dish, add lemon juice and salt to taste.

2. Pumpkin cream soup

If you want something original that can be prepared in just half an hour, pumpkin cream soup with celery is an excellent solution.

Ingredients:

  • 1 bunch of celery;
  • 400 g pumpkin;
  • 1 onion;
  • spices to taste;
  • crackers for serving.

Cooking:

Cut vegetables and put on fire. Bring to a boil and cook for about 10 minutes. Drain part of the broth so that the vegetables are slightly covered with water. About a cup of broth can be left in case the soup turns out to be too thick.

Remove the pan from the heat and grind the vegetables to a uniform creamy state with a blender. If the soup is too thin, add a little flour, but not more than a tablespoon. Add spices. In the finished soup, you can add a few tablespoons of sesame. Garlic and paprika are also great, and if you want the soup to become more yellow, add curry.

Better pumpkin soup goes well with crackers. You need to add them immediately before serving.

3. Couscous with vegetables

Finding couscous is not a problem. And the main plus of couscous it does not need to be cooked.

Ingredients:

  • 250 g couscous;
  • 250 ml of hot water;
  • 2 tablespoons of olive oil;
  • vegetables to taste;
  • salt to taste;
  • vegetable oil for frying.

Cooking:

Boil water. Add olive oil to it and salt to taste. Pour couscous into almost boiling water and let it sit for about 30 minutes. Or you can measure a glass of water, boil it in a teapot and pour couscous with boiling water.

Fry the vegetables you like best. For example, onions, tomatoes, and bell peppers. Add the prepared couscous to the pan to the fried vegetables, mix and serve.