Desserts

Coconut Delight

As demonstrated by Darren Patterson at the 2015 Vegetarian Expo held in Christchurch

  • 3/4 cup sago
  • 1 cup water
  • 2 tbsp brown sugar
  • 1 tsp vanilla essence
  • 1 pinch salt
  • 1 tin coconut milk
  • Maple syrup (optional)

Place the water into a saucepan and bring to the boil. Add the sago and simmer until the water is absorbed. Alternatively place the water and sago in a bowl and microwave for 2 mins. Stir in the rest of the ingredients and gently cook until the liquid is absorbed. Place into serving dishes and put into the fridge to cool. Alternatively this dish can be served hot. When serving, top with maple syrup (optional). Serves 6-8

Banana & Chocolate Cheesecake

  • 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
  • 1 recipe sweet pie crust (below)
  1. Blend all ingredients
  2. Pour into the pie crust
  3. Bake at 180C 40-45 minutes
  4. 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
  1. Mix together the dry ingredients
  2. Whisk together the oil and water and stir into the dry mix
  3. Press into the pie dish and chill

Banana Ice Cream (Gluten-free)

  • 2 bananas
  • 1/2 cup of soya or rice milk
  1. Peel the bananas and slice into 6 pieces.
  2. Freeze.
  3. Remove from the freezer and put in a blender.
  4. Pour in the milk and blend until smooth and creamy.
  5. Serve immediately.

Chocolate & Orange Tart

Pastry:

  • 1 cup white Flour
  • 75 grams Margarine
  • 3 tablespoons Water
  1. Cut, then rub margarine into flour until mixture resembles fine breadcrumbs.
  2. Add water and mix to a soft dough.
  3. Roll out pastry and line a small (approximately 18cm) greased flan tin.
  4. 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
  1. Cream margarine and sugar in a bowl.
  2. Fold in flour, cocoa, baking powder and ground almonds.
  3. Finely grate orange rind, and add with juice from orange.
  4. Mix together well.
  5. Spread mixture evenly onto pastry base.
  6. Roll out pastry trimmings into six thin strips, twist and place in a lattice pattern on top of the tart.
  7. Bake at 190 degrees C for 25-30 minutes (place on tray in lower half of oven).
  8. Cut when cold.

Coconut Burfi (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
  1. Grease plate with oil
  2. Dry roast coconut
  3. In a saucepan heat water and sugar in low heat until you get one string syrup.
  4. Add cardamom powder and coconut and mix well. Turn the heat off and pour on to greased plate.
  5. Quickly spread with spatula. After few minutes cut into diamond shaped pieces
  6. Serves 12

Vegan Fudge

  • 500gm icing sugar
  • ½ tsp salt
  • 1 tsp vanilla
  • ½ c cocoa
  • 3 TB soya milk
  • ¾ c margarine (160 gms)
  1. Melt the margarine in a pot
  2. Add the salt and vanilla
  3. Add the sifted icing sugar and cocoa and milk
  4. Stir quickly over a low heat so that it is all mixed together
  5. Remove from the heat as soon as it is mixed
  6. Pour into a non stick or lightly greased pan
  7. Chill until set

NB do not over cook or it will get gritty
Variation: can add chopped nuts if liked

Apple Crisp

This apple crisp is just perfect. Sweet and crunchy and spiced just right, serve warm with icecream or yoghurt.

For the filling:

  • 4 lbs (1.8kg) apples
  • 1/2 cup light brown sugar
  • 1/2 cup sugar
  • 1/2 cup apple juice or water
  • 1 Tbsp arrowroot powder (cornstarch will work too)
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp allspice
  • 1/8 tsp cloves
  • 1/2 cup raisins (optional)

For the topping:

  • 1 cup quick cooking oats (not instant)
  • 1 cup flour
  • 1 cup light brown sugar
  • 1/2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/3 cup canola oil
  • 3 Tbspsoy milk
  • 1 tsp vanilla
  • 1/4 tsp salt
  1. Preheat oven to 180C.
  2. Peel, core and thinly slice apples. Dissolve the arrowroot in the apple juice or water. Set aside.
  3. Place apples and raisins in the baking dish, add sugars and spices and combine everything well (you may need to use your hands to do this). Pour arrowroot mixture over everything.
  4. To prepare the topping, in a medium bowl, combine all dry ingredients. Add oil, soymilk, and vanilla, mix well. Crumble topping over the apples. Bake for 45 minutes.
  5. Remove from oven and let cool at least 15 minutes before serving.

Adapted from http://www.theppk.com/2007/10/apple-crisp/, the Post Punk Kitchen.

Strawberry Couscous Pie

Crust:

  • ¾ cup couscous
  • 1 cup apple juice
  • pinch salt
  1. Steam  couscous for 5 minutes
  2. Place in bowl and fluff up with a fork
  3. Bring juice to the boil and simmer for 1-2 minutes
  4. Add to couscous and then place in shallow baking dish
  5. Press down to firm.

Topping:

  • 2 cups apple juice
  • pinch salt
  • 11/2 tsp agar agar
  • 1 punnet stawberries
  1. In a saucepan mix together the juice, salt and bring to almost the boil
  2. Add the agar agar, reduce the heat, stir in and allow to simmer for 2-3 minutes
  3. Allow to cool a little
  4. Place halved berries on top of couscous
  5. Pour over juice and refridgerate to set
  6. For 6 people

Coconut Cream (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
  1. Melt margarine.
  2. Mix cornflour, coconut milk, sugar and vanilla essence and add to the margarine.
  3. Bring to a boil.
  4. Allow to cool.
  5. Blend together to make this cream creamier!
  6. Alternatively, add all ingredients into the blender, blend, transfer to a pan and bring to a boil and then let cool.

Vegan Pouring Cream (Gluten-free)

  • ½ cup vegetable oil
  • ¼ cup soya milk
  • 1 tsp. icing sugar
  • 1 tsp. cornflour
  • few drops of vanilla
  1. 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.
  2. Refrigerate for an hour before using

Vegan Whipped Cream (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
  1. In a small bowl, blend the cornflour to a paste with a little of the soymilk
  2. Put the rest of the milk into a saucepan and bring to the boil
  3. 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.
  4. Stir over the heat for a minute or two until the mixture thickens, then remove from the heat and leave until completely cold
  5. 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.
  6. Add the icing sugar toward the end, a teaspoonful at a time, tasting the mixture after each addition until it tastes just right
  7. Finally add the vanilla essence

Vegan Ice Cream

As demonstrated by Darren Patterson at the Christchurch Vegetarian Expo 2013.

Base ingredients (vanilla)
2 tins coconut cream
30g sugar
1tsp salt
1 tsp vanilla essence
Mocha flavour
1 double shot espresso
2 tbs cocoa
Chocolate flavour with Oreo crunch
3 tbs cocoa
6 Oreo biscuits chopped into thumbnail size pieces
Banana flavour
2 ripe bananas (blended)

Place the tins of coconut cream, sugar, salt and vanilla essence in a saucepan and gently heat until the sugar has dissolved. Then add the “flavour” ingredients of your chosen ice cream (not the Oreos though) and blend together. So for the Chocolate add 3 tbs of cocoa. Leave the saucepan to cool then place in the fridge for at least an hour. Then pour the mixture into the ice cream maker and follow its instructions to make the ice cream.
For the “Oreo crunch” ice creams add the chopped pieces once the ice-cream has almost reached the desired consistency. Serve straight away or place in small tubs in the freezer.
Note: For the ice cream to be at its best, remove from the freezer at least 20 mins before serving to soften.

 

Vegan Cheesecake

As demonstrated at the Christchurch Vegetarian Expo 2013.  

There are two base options for this cheesecake, a fruit base which is lower fat and nut free; or a cooked biscuit type base which is higher in fat and cooked. Both bases could be gluten free if you substituted the flour in the biscuit for a rice, buckwheat or quinoa flour or any combination of them.

Fruit Base
1 c Banana chips
1 1/2 c Dates (pitted)
1 1/2 c Dried pineapple
1/2 c Coconut (shredded or ribbons)
All fruit should be unsweetened and unsulphured.

Use a food processor or blender to blend banana chips until they reach a flour-like consistency. Add pineapple, dates and coconut. Blend for 2-3 minutes until all ingredients begin to form a ball.  Place 1/2 the dough into a 18cm spring form pan and press out until the plate is covered. Freeze the other half or roll into balls to eat.

Biscuit Base
1 1/2c Coconut
1c Spelt flour
1c Blended nuts (roasted unsalted)
1/2 t salt
1c Cornflakes
1/2 c golden or maple syrup
1/2c oil

Process nuts first until like breadcrumbs. Add remaining dry ingredients except cornflakes and process until combined. Add cornflakes, honey and oil and pulse until combined together. Press approximately half the base mixture into a lined sprung 20cm cake pan. Bake for 15 minutes at 180 degrees until lightly golden.

Cheesecake Filling
2c cooked warm millet
1-2 pottles of soy cream cheese (optional to taste)
1/2 cup coconut sugar
1/4c lemon juice
1tsp grated lemon zest
2 1/2T almond meal
2tsp pure vanilla extract
1/2tsp Himalayan salt
2T agar + 1.5c water (3T agar if not using soy cream cheese)

Variation:
Replace the lemon zest, almond meal and vanilla with the following ingredients for a flavoured cheesecake option.

1c grapefruit juice 2c berries (or other fruit)

Blend the millet while still warm in a blender or food processor until smooth. Add remaining except the agar mix and blend until smooth. Add the Agar mix and blend briefly until thickened. Quickly pour the filling mixture into the cake tin with the base. Put the cheescake into the fridge for 30mins to 1 hour to set.
Rinse the blender/processor with warm water straight away as the agar mix will set quickly and be harder to clean later.

Cheesecake topping
2c fresh or frozen fruit
2T water
1/4c maple syrup or date paste
1T arrow root powder
In a blender or processor combine 1c fruit, sweetener, arrow root powder and water and blend until smooth.  Pour into a saucepan and add remaining fruit. Heat stirring constantly until thickened. Add more sweetener to taste.  Spoon over the set cheesecake and return to the fridge to cool before serving.