Vegan Summer Fruit Salad with Coconut Milk Dressing

Vegan Summer Fruit Salad with Coconut Milk Dressing

 

Fruit salads are the perfect healthy dish to bring to share at a picnic or BBQ. It can also be a part of a healthy breakfast. You may think you don’t need a recipe to make a fruit salad. Of course, you could always cut up your favorite fruit and toss the fruit together in a bowl. Yet, the combination below is my favorite. The acidic berries with the cooling watermelon and creamy banana make it perfect. My mother makes the best fruit salad, but it’s not vegan – the dressing that is. So, I use my usual trick to veganize it, I add coconut milk.

A peeler and a knife are the tools you need – no need for special gadgets. A beautiful serving bowl of glass is optional.

Summer Fruit Salad
 
Author: 
Recipe type: Starter
Cuisine: Vegan
Prep time: 
Total time: 
1 cup = 250 ml, 1 Tbsp = 15 ml
Ingredients
  • You will need 1 cup / 2.5 dl of the following:
  • Strawberries, hulled and sliced
  • Blueberries
  • Raspberries
  • Watermelon in cubes
  • Green grapes in halves
  • Kiwi, 4 or 5, peeled and thickly sliced
  • Bananas in thin slices, add those last, so they don't get brown
  • For the dressing:
  • ¼ cup / 62 ml coconut milk
  • 1 Tbsp. freshly-squeezed lime juice
  • 2-3 Tbsp organic sugar to taste
  • Chopped fresh mint for garnish
Instructions
  1. Mix the fruit, all peeled and squared, halved etc. in a serving bowl
  2. In a small bowl, whisk together the coconut milk, lime juice and organic sugar.
  3. Add to the fruit and toss lightly to combine
  4. If you are making this ahead, toss with dressing and garnish with mint just before serving.

Photo credit Jill Welllington

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The Perfect Vegan Chocolate Mousse

The Perfect Vegan Chocolate Mousse

Mousse au Chocolate, the well-known French dessert: can you turn it into a vegan chocolate mousse? The original recipe is a decadent, luxurious dessert. Its purpose is to fill your mouth with creaminess and your mind with airy dreams. The texture should  be luscious, fluffy and feathery light. In other words, it will bring a sexy end to an intimate dinner, served with a cup of coffee.

The big question is how to veganize that texture and sexiness? I have tested the egg replacement with flax seeds and water, tofu, potato starch, even mashed potatoes. All that didn’t quite work out, not the chocolate mousse tasted bad, but it didn’t have the texture I was looking for. Avocado is good though, so good I often use it in chocolate mousse, because it’s fast and has a great taste, yet not perfect texture.

The solution is chickpea brine. It started with a recipe for vegan meringues, which was good. I adopted the idea and after a few tests, the result was an airy mousse. Only 3 ingredients, but it must sit in the fridge approx. 10 hours. Then serve either as is or with coconut cream and berries.

Below the infographic is a comprehensive explanation of how to do it.

Vegan Chocolate Mousse

Vegan fluffy chocolate mousse

The chocolate: Choose a good quality at least 72% if possible because it’s the healthiest. 100 g = 3.5 oz.

The Brine: The liquid in the tin I bought equals 125 ml / 4.227  fl. oz.

The Sweetener: I used stevia, and have also used coconut sugar with good result. Do not use syrup or any other liquid sweetener.

Discover the secret ingredient for a tummy fat burning brownie.

Read more

How to melt the chocolate: A Bain Marie is a fancy term for a hot water bath. A smaller pot inside a larger one. You put the chocolate in the smaller and water in the bigger. You can also use, as I do, a big pot and a smaller pot. Do take care that no water gets to the chocolate. Do not use wooden tools. Below is a great video on how to melt chocolate, when you use a pot and a glass bowl.

After the chocolate is melted take the pot off the stove. Let the chocolate stay in the bowl in the hot water.

To prepare the brine: If you have a handheld electric whisk us that. If not, use a normal whisk and be prepared to work. Whisk until the texture is for meringue, that means stiff. I learned at school that you should take the bowl, put it upside down if nothing is running out then Perfect!

Add the sweetener – I warn you, don’t add it before the brine is stiff.

Whisk for another 15 second’s time or a bit more if using a non-electric whisk.

Fold the now cooled chocolate in the brine. Stir a little bit. To get the perfect result, the mixture must be well integrated.

Pour in ramekins or wine glasses. Place in the fridge and let stay for approx. 10 hours.

Measures:

100 g chocolate = 3.5 oz
125 ml brine = 4.227  fluid ounces
2 tsp = 10 ml.

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Homemade Vegan Vanilla Pudding

Homemade Vegan Vanilla Pudding

It’s not secret that I’m a chocolate person or more precisely addict, and if business as usual I would have planned a chocolate dessert, for this evening’s dinner. An element of surprise is always good, so new ingredients are called for. Vanilla popped up – I love vanilla and I haven’t made vanilla pudding since I was at the school kitchen learning to cook. The time has come to see if can see make it. Since the original recipe is not vegan, I have veganzised it.

This is a dessert, but I believe it’s just as good as breakfast ;)

Home made Vegan Vanilla Pudding
 
Author: 
Recipe type: Dessert
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1-1/2 cups / 280 g rice; use short or medium grain rice for a creamy outcome
  • ⅓ cup / 65 g sugar
  • 1 vanilla bean, seeded and scraped
  • 7 cups / 1-1/2 litre almond milk with vanilla or unsweetened
  • pinch of sea salt
  • berries of your choice for topping
Instructions
  1. Start by rinsing the rice with cold water. Add rice to a medium saucepan. Add sugar, vanilla bean and pod, salt, and 1 cup / 2.5 dl. of almond milk.
  2. Cook over low heat, stirring occasionally, until the almond milk is absorbed, about 5 minutes. Gradually add the remaining of almond milk, about ½ cup / 1 dl. at a time. Let the milk absorb before adding more.
  3. After 25 minutes, the rice pudding will be thick and creamy.
  4. Let cool, remove vanilla bean and transfer into a pretty glass.
  5. Garnish with fresh berries

Photo credit: Hazel Estrada

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National Strawberry and Cream Day

National Strawberry and Cream Day

Did you know it’s National Strawberry and Cream Day today? I didn’t. A new supermarket opened today in the little village I live in, and when things like this happen actually when anything happen, we turn it to a great party; live music, free coffee & buns even flowers for adult and balloons for the kids. But the best thing is special offers, not ordinary special offers no real good offers, like 2 kg of frozen strawberries €2 ($2.2). Wow, I bought those together with coconut cream to make the most delicious dessert I could find. I learned it’s the National Food Holiday (national being in US), not sure who invented it, that will be for another day… now to the strawberry and coconut cream – I decided for…

Strawberry Parfait

Vegan Strawberry Parfait
 
Author: 
1 tablespoon = 15 ml .
Ingredients
  • 1 pound / 500 g frozen unsweetened strawberries, thawed
  • 1 can organic full-fat organic coconut cream, refrigerated overnight
  • 2 tablespoons powdered sugar also called icing sugar (optional)
  • 4 teaspoon vanilla extract or vanilla from 1 pod
Instructions
  1. In a medium bowl, using a fork, mash the berries and any juices into a chunky sauce, and set aside
  2. To make the whipped coconut cream, turn the chilled coconut milk can upside down, and pour off the clear liquid at the top until all that is left is the solidified cream. If the cream hasn't solidified, then pour off as much clear liquid as possible.
  3. Move the coconut cream to a mixing bowl and beat with a hand mixer until it starts to whip. Add powdered sugar and vanilla, and whip again.
  4. Spoon a bit of the strawberry sauce into the bottom of four serving bowls or glasses. Spoon coconut whipped cream in on top of the sauce. Repeat the layers using the remaining sauce and cream mixture.

If you want you can top this with roasted almonds or cookies.

Photo credit: Lisa Cericola

 

 

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Make Your own Vegen Sweet Potato Cookies

Make Your own Vegen Sweet Potato Cookies

vegan sweet potato recipeThe other day my friend told me, she got a nice present a bag of Vegan Sweet Potato Cookies; but then she read the label and read palm oil! Technically palm oil is vegan as it comes from a palm tree however the way it is planted and harvested is definitely not vegan, you can read more about it here: http://www.saynotopalmoil.com/ .

She asked for a recipe and here is the result of testing a few recipes.

These cookies are low in cholesterol, high in magnesium and selenium and unfortunately also high in sugar – so don’t overeat ;)

Vegen Sweet Potato Cookies
 
Author: 
Recipe type: Snacks
Cuisine: Vegan
tbsp = teaspoon = 5ml - This recipe calls for mashed sweet potato, it's easiest to mash sweet potatoes while they are a bit warm. So if you are using a left over potato from the fridge, you can nudge it a bit to get it warmer.
Ingredients
  • 100g / ½ cup sweet potato, cooked and mashed
  • 4 tbsp organic coconut oil
  • 1 tbsp date syrup
  • 0.5 cup / 120 ml almond milk
  • 2 cup / 280g wheat flour, whole-grain
  • 0.5 cup / 100 g sugar
  • 1 tsp baking soda
  • 0.75 tsp salt
  • 1 tsp cinnamon
  • 24 pecans (halves)
Instructions
  1. Mix all your wet ingredients together.
  2. Add in all the dry ingredients but the almonds until everything turns to a texture like a dough.
  3. Put on a baking tray you should be able to make 24
  4. Add one half pecan on each cookie
  5. Bake at 350°F / 180°C for 20 minutes.

 

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Vegan Chocolate Almond Bitter Bites – Healthy!

Vegan Chocolate Almond Bitter Bites – Healthy!

This four-ingredient vegan chocolate and almond bite recipe offers a dose of healthy decadence. The topping of hemp seeds makes it protein-rich. The bites are super fast to make, and then are ready after 30 minutes in the freezer.
The recipe calls for almond extract, but vanilla extract or vanilla pods tastes just as good, if not better. The recipe has nothing sweet in it, so the chocolate bites will taste bitter. if you want a sweet taste then you can add 2 tablespoon of agave nectar or, as I do, add a bit of coconut cream on top.
Next time I’ll try and add a few drops of orange juice or orange oil because I love the taste of blend of bitter chocolate and orange.
I do not know for how long these will last in a fridge. The longest I have been able to keep them is 5 days – and then all were gone.

The 4 ingredients:

 

and here the final result:

Chocolate-Almond with Hemp seeds

The Recipe:

Vegan Chocolate Almond Bites
 
Author: 
Nutrition Information
  • Serves: 20
  • Calories: 208
  • Fat: 15g
  • Carbohydrates: 14g
  • Sodium: 12mg
  • Fiber: 5g
  • Protein: 4g
Recipe type: Decadent Dessert
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
1 tsp = 5 ml
Ingredients
Instructions
  1. Line a baking tray (big enough to fit into your freezer) with wax or baking paper
  2. Lightly toast the coconut over low heat. Set aside.
  3. Slowly melt the chocolate in a double boiler. Mix in the almond extract and sliced almonds. Spread the mixture over the prepared sheet. Evenly sprinkle with the lightly toasted hempseed.
  4. Put in freezer for 30 minutes.
  5. Break into pieces and enjoy!

 

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