Dessert Recipes
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Banana and Chocolate Cheesecake
Banana Ice cream
Chocolate And Orange Tart
Coconut burfi
Coconut cream
Creamy Lemon Mousse
Strawberry couscous pie
Vegan Pouring Cream
Vegan whipped cream
Banana and Chocolate Cheesecake
This vegan dessert is from the Amrita Cookbook. It was demonstrated at the 2003 ‘A Vegetarian Winter Xmas Celebration’ cookery demonstration organised by the Christchurch Vegetarian Centre.
400gm tofu
3 ripe bananas
2 TB cocoa
1 t cinnamon
3 dsp maple syrup
½ tin (210gm) coconut cream
1 c coconut
1 tsp. vanilla
• blend all ingredients
• pour into the pie crust
• bake at 180C 40-45 minutes
• chill before serving
Sweet Pie Crust
½ c wholemeal flour
¾ c coconut
¾ c rolled oats
½ t cinnamon
1/8c raw sugar
¼ c sunflower seeds
¼ c oil
¼ c water
• mix together the dry ingredients
• whisk together the oil and water and stir into the dry mix
• press into the pie dish and chill
Banana Ice cream
The Vegetarian Cookery Workshop for children is usually one of the fastest sell outs of the annual Christchurch Kids Fest festival. This vegan ice cream recipe is taught at the workshop and it is a winner with children and parents alike. Unlike commercial ice cream, this ice cream is sugar free, gluten free, low in fat, free of artificial colourings and preservatives and is cheap and easy to make.
2 bananas
1/2 cup of soya or rice milk
• Peel the bananas and slice into 6 pieces.
• Freeze.
• Remove from the freezer and put in a blender.
• Pour in the milk and blend until smooth and creamy.
• Serve immediately.
Chocolate And Orange Tart
Vegan
Pastry:
1 cup white Flour
75 grams Margarine
3 tablespoons Water
• Cut, then rub margarine into flour until mixture resembles fine breadcrumbs.
• Add water and mix to a soft dough.
• Roll out pastry and line a small (approximately 18cm) greased flan tin.
• Save pastry trimmings.
Filling:
50 grams Margarine
1/4 cup Sugar
1/4 cup White Flour
2 tablespoons Cocoa
1/2 teaspoon Baking Powder
70 grams Ground Almonds
rind and juice from one orange
• Cream margarine and sugar in a bowl.
• Fold in flour, cocoa, baking powder and ground almonds.
• Finely grate orange rind, and add with juice from orange.
• Mix together well.
• Spread mixture evenly onto pastry base.
• Roll out pastry trimmings into six thin strips, twist and place in a lattice pattern on top of the tart.
• Bake at 190 degrees C for 25-30 minutes (place on tray in lower half of oven).
• Cut when cold.
Coconut burfi
Vegan. Gluten free.
This South Indian dish was demonstrated by Janaki Kandula at the 2007 ‘Global Vegetarian Cuisine’ cookery demonstration organised by the Christchurch Vegetarian Centre.
1-2 tsp vegetable oil
½ cup water
1 cup sugar
1½ cup desiccated coconut
½ tsp cardamom power
• Grease plate with oil
• Dry roast coconut
• In a saucepan heat water and sugar in low heat until you get one string syrup.
• Add cardamom powder and coconut and mix well. Turn the heat off and pour on to greased plate.
• Quickly spread with spatula. After few minutes cut into diamond shaped pieces
• Serves 12
Coconut cream
Vegan. Gluten free.
To make this a thicker cream, add more cornflour. Add a tablespoon at a time mixed with water until you have the desired thickness.
1 tin coconut milk or cream
1 tbsp cornflour
1 tbsp margarine
1 tbsp raw sugar
1 tsp vanilla essence
• Melt margarine.
• Mix cornflour, coconut milk, sugar and vanilla essence and add to the margarine.
• Bring to a boil.
• Allow to cool.
• Blend together to make this cream creamier!
• Alternatively, add all ingredients into the blender, blend, transfer to a pan and bring to a boil and then let cool.
Creamy Lemon Mousse
This recipe is from Jade Sievers, designer of our beautiful www.vegetarianchristchurch.org.nz website.
2 Lemons
250 Grams Cream Cheese (at room temperature)
¾ Cup Sugar
½ Teaspoon Vanilla Extract
1 Cup Cream
Fresh fruit to garnish (e.g – raspberries or cherries)
• Grate 2 teaspoons zest from the lemons and squeeze 3 tablespoons lemon juice.
• With an electric mixer set at medium speed, beat the cream cheese, lemon zest and juice, sugar and vanilla until smooth. Beat the cream in another bowl until it hold soft peaks. Gradually and gently fold (do not over-mix) the whipped cream into the cream cheese mixture.
• Spoon mousse into individual glasses and smooth the top. Cover and chill for several hours or overnight if you wish.
• Top with fresh fruit garnish before serving.
• Serves 4.
Strawberry couscous pie
Vegan. This dish was demonstrated by Michele Cherry at the 2004 ‘Simple and Fast Vegetarian Meals’ cookery demonstration organised by the Christchurch Vegetarian Centre.
¾ cup couscous
1 cup apple juice
pinch salt
• Steam couscous for 5 minutes
• Place in bowl and fluff up with a fork
• Bring juice to the boil and simmer for 1-2 minutes
• Add to couscous and then place in shallow baking dish
• Press down to firm.
TOPPING;
2 cups apple juice
pinch salt
11/2 tsp agar agar
1 punnet stawberries
• In a saucepan mix together the juice, salt and bring to almost the boil
• Add the agar agar, reduce the heat, stir in and allow to simmer for 2-3 minutes
• Allow to cool a little
• Place halved berries on top of couscous
• Pour over juice and refridgerate to set
• For 6 people
Vegan Pouring Cream
Vegan. Gluten free.
This dish was demonstrated at the 2003 ‘A Vegetarian Winter Xmas Celebration’ cookery demonstration organised by the Christchurch Vegetarian Centre.
½ cup vegetable oil
¼ cup soya milk
1 tsp. icing sugar
1 tsp. cornflour
few drops of vanilla
• Blend all ingredients except the oil, then keep the blender running and slowly drizzle the oil into the milk mix until it is fully blended and thick.
• Refrigerate for an hour before using
Vegan whipped cream
Vegan. Gluten free.
This makes a stiff cream, suitable for topping cakes. The secret for this cream is in the beating. Use an electric beater if you have one.
1 tspn cornflour
150ml/generous ½ cup soymilk (pref. white – SoGood)
100g dairy-free margarine
2.3 tspn icing sugar
few drops vanilla essence
• in a small bowl, blend the cornflour to a paste with a little of the soymilk
• put the rest of the milk into a saucepan and bring to the boil
• pour it into the cornflour mixture, stir continuously (to make a thick white sauce) and return to the pan. Assure mixture is free of lumps.
• stir over the heat for a minute or two until the mixture thickens, then remove from the heat and leave until completely cold
• in another bowl, beat the margarine until it’s light and creamy, then gradually whisk in the cooled cornflour mixture. It’s important to add the cornflour mixture gradually, whisking well as then you will produce a beautifully light whipped cream.
• add the icing sugar toward the end, a teaspoonful at a time, tasting the mixture after each addition until it tastes just right
• finally add the vanilla essence