Posted by Vegan Be Happy on 06/03/2011
This is a perfect dessert to impress someone after a full course meal. I say that because apparently it looks like a heavy, greasy, sweet way to end a meal but it is not. The fruits with the chocolate give a fresh, sweet touch to the dish and the coconut and almond pudding give the right jelly consistency. I was inspired by Sketch free vegan eating with their recipe of sweet cinnamon panna cotta. I did not follow their recipe 100% because I found that the amount of coconut would give a undesired greasy texture. Instead, I used almond milk and dashed coconut with a hint of cinnamon and some sugar. This is a really easy recipe and as you can see from the photo, it can impress your guests.
- 1 cup of almond milk
- 1/2 cup of dashed coconut of coconut flour
- 2 tsp of cinnamon
- 1/4 cup of sugar
- 2 tbsp agar flakes
- Strawberries and cranberries
- Chocolate to melt
In a sauce pan, mix the almond milk, the coconut, the cinnamon, the sugar and the agar flakes. Bring it to boil until it has dissolved (around 15-20min, it depends on the size of the flakes). Then place the liquid in a recipient to cold down and become jelly. For decoration, melt the chocolate and pour it on top of the fruits and the pudding as in the photo.
Perhaps people find that the dessert is not sweet enough. The amount of sugar described above just gives the dessert a small hint of sweetness. If you desire a sweeter one, just double the amount of sugar.
Posted by Vegan Be Happy on 22/02/2011
One of the things that I like the most during relaxed days is to go to Baklust and get a nice lovely Vegan cake. This is one of the few places that I have around where they have regular vegan cakes and pastries. The place is really cozy to go with some friends and have a nice chat, also just to go alone and read or just do nothing and contemplate the canal that runs in front of it (look at the pictures on the website). I love the tables, each of them of unique form, color and with all kinds of chairs … Usually the waiters are young people that speak Dutch and English with no problem. The menu consists of soups of the day, quiches of different kinds or empanada, several salads and main dishes. All the dishes can be chosen with fresh self baked bread. More or less half of the menu is vegan and on request they can veganise dishes if possible. As well they usually have several fresh smoothies and juices. I forgot to mention just as an small note that the products are biological/organic.
Just to show you a bit, the other Sunday I just popped in and I asked for the delicious vegan chocolate cake with cranberry and strawberry filling and some mascarpone-like cream on the top. It was delicious with a nice coffee and the waiter intentionally made sure that my cookie was also vegan, lovely no!
Posted by Vegan Be Happy on 17/11/2010
I just came back from a short trip to my family but still I had time to bake a nice vegan cake for them. Always when I go home, it is lovely to find the kitchen full of vegetables and fruits from the land of my dad and they contain almost zero chemical products! One problem is that you have to eat a lot of these vegetables when it is their season, however you can always try a lot of different recipes. Winter season is the season of the oranges, mandarins, endives, artichokes (coming soon a post on artichokes), pomegranates, kakis and a lot more winter vegetables and fruits. This cake is a mix of flavors from this season.
So looking around the kitchen, I could only see oranges and more oranges, so why not making a cake out of orange juice and its skin. On the top, you can see a cream made of cinnamon, cloves and orange skin.
- 1 cup flour
- grated skin of 2 oranges
- juice of the same oranges
- grated skin of 1 lemon
- 3/4 cup sugar
- 1/2 no-dairy milk
- 2 tbsp baking powder
- 2 tbsp cinnamon
- 1/2 no-dairy butter
- 1 tbsp cloves powder
- 2 tbsp cinnamon
- 1/4 cup grated orange skin
- 1/4 cup mashed cashew nuts
- 1/2 cup confectioner’s sugar
Pre-heat the oven at 180ºC. Mix all the ingredients except the baking powder in a large bowl. Whisk well and then add the baking powder. Pour it in a cake shape (if the shape needs it, apply oil before) and bake it for around 30min. Leave it until it has cooled down before pouring the cream.
In a small sauce pan, heat the butter then add all the sugar, cashew, cinnamon and cloves. Whisk it harder and harder until all the ingredients are well mixed. Then leave it in the fridge for around 20 min. It will become a hard paste in case you heated the butter too much. Later before pouring it in the cake, make sure that the cream is smooth and soft by whisking it more and more. The longer you do it, the better the texture of the cream will be.
Posted by Vegan Be Happy on 05/10/2010
As the cheese cake but no cheese in it.
Some of the recipes that you can follow in order to do this lovely cake:
Posted by Vegan Be Happy on 30/09/2010
Today was my first time doing soy milk from scratch.
- Good surprises, it was really easy to do and I did it without rare tools. I just used a blender, a cheese cloth and a pan. That was all!
- Another great surprise, the taste was really similar of what I am used to drink as commercial soy milks and not artificial flavor or additive.
- Another unexpected fact was OKARA. This is what is left from making soy milk. It can be used with bread, burgers and a kind of parmesan cheese.
Interesting … right!
Posted by Vegan Be Happy on 26/09/2010
I had my aunt and my cousin visiting and I baked nice chocolate muffins with some dried banana on top. It was a great way to start the Sunday that later we spent in Amsterdam walking around and getting wet.
Posted by Vegan Be Happy on 24/07/2010
We are going to a barbecue, so a good opportunity to bring some nice vegan food. I thought that some vegan cupcakes would work perfectly.
In the photo you can see the delicious vanilla cupcake with white buttercream frosting and the deadly chocolate cupcake with chocolate buttercream frosting.