Hello all, I be wondering if anyone wanted to share their favorite Vegan Dessert recipe. I trying to start a business making desserts for Vegetarian / Vegan restaurants and am looking for recipes which are piquant and look good too.
P.S. - Also I tried a Vegan Carrot cake and while it be fairly moist, it wouldn't hold together very well, crumbled quite a bit, any thoughts?
Answer:
what are you using for egg substitiute? egg replacer? arrowroot flour or flaxseed? Applesauce is a obedient oil replacement to join moisture in most cake recipies. Flaxseed make the best egg substitiute, but it can be bitter so you may need to adjust your horizontal of sweetener. try grinding turbanado sugar in the food processor to breed it a finer grain, brown rice syrup is a appropriate sweetener too. Silken tofu makes a yummy custard for cake & pie filling. Soy milk can replace cows milk in most recipies, but coconut milk make a good replacement for cream ( not whip cream) sometimes if you let soy milk settle and pour sour the top layer of dampen, the thick fluid remaining can be whipped close to whipped cream beside an aerator head on an immersion blender. To keep hold of moisture in cake when replacing eggs add a small ammount of applesauce contained by addition to the full ammount of grease, and an egg replacer. To make an egg susbtitute out of flax seed, take hot ( nearly boiling water) 1-1 ratio to flax core and blend it in a food processor, use a shinoa or ricer to strain out the hulls. this will not know how to be whipped close to a merangue, but it is closer in consistancy to actual egg whites than powdered egg replacer & arrow root flour. sorry i cant share my actual recipies.. hope these tips help
Carrot cake....nuts, grease, carrots, coconut....why would it not hold up?
http://www.boutell.com/vegetarian/desser...
HERE IS MY FAVORITE DESSERT:
Agar-agar fruit pudding
(Agar-agar is close to jello, but made of seaweed. It is an Indonesian/Malaysian product, so hopefully you can get it at an oriental shop) It comes surrounded by different colors.
Mix the agar-agar powder with a boiling mixture of river, fruit juice and sugar. Keep this boiling until you start poring it out.
(Measurements according to the instructions on the saget. But: if the instructions read aloud 1 liter of water, you use partly water / partly fruit juice instead.)
Chop up some solid nice fresh fruits and put these on the bottom of small glass bowls.
Now attach the boiling mixture until the bowls are half full. Leave to cool.
Next: cause the mixture again, with a different color of agar-agar and a different fruit liquid.
If the first layer within the little bowls has cooled past its sell-by date a bit (but not too solid yet!), you can make the addition of the second layer.
Now it desires real cooling for a few hours to become solid. When solid and definite cold, you can turn over the bowls to drop the pudding on small plates. The fruits will look as if they float inside the pudding......
Top with mint bestow.
Serve with some grind nuts and lacto-vegetarian dark chocolate.
bon appetit!
RICE PUDDING (DESSERT)
Ingredient:-
-1 qt. milk
-1/2 c. sugar
-1/2 c. raw rice
-2 tbsp. butter
-1 tbsp. vanilla
-1 pt. Half & Half
-Raisins (handful)
-Cinnamon
Method:-
Bring milk, sugar, rice and butter to a boil, stirring recurrently. Pour into shallow pan. (9 x 13 x 2 inch or something similar contained by size.) Add raisins and mix. Bake at 350 degrees for 1/2 hour. Stir and return for another 1/2 hour. When "pudding like" remove from oven and incorporate Half & Half. Stir. Add vanilla. Stir again. Sprinkle with cinnamon. Refrigerate. Serves 4. Top beside a little extra Half & Half at serving time. use whip cream on top if you like.
dr.mcdougall is vegan look him up and find his websites i go on the wekkend thing and the desserts be so good
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P.S. - Also I tried a Vegan Carrot cake and while it be fairly moist, it wouldn't hold together very well, crumbled quite a bit, any thoughts?
Answer:
what are you using for egg substitiute? egg replacer? arrowroot flour or flaxseed? Applesauce is a obedient oil replacement to join moisture in most cake recipies. Flaxseed make the best egg substitiute, but it can be bitter so you may need to adjust your horizontal of sweetener. try grinding turbanado sugar in the food processor to breed it a finer grain, brown rice syrup is a appropriate sweetener too. Silken tofu makes a yummy custard for cake & pie filling. Soy milk can replace cows milk in most recipies, but coconut milk make a good replacement for cream ( not whip cream) sometimes if you let soy milk settle and pour sour the top layer of dampen, the thick fluid remaining can be whipped close to whipped cream beside an aerator head on an immersion blender. To keep hold of moisture in cake when replacing eggs add a small ammount of applesauce contained by addition to the full ammount of grease, and an egg replacer. To make an egg susbtitute out of flax seed, take hot ( nearly boiling water) 1-1 ratio to flax core and blend it in a food processor, use a shinoa or ricer to strain out the hulls. this will not know how to be whipped close to a merangue, but it is closer in consistancy to actual egg whites than powdered egg replacer & arrow root flour. sorry i cant share my actual recipies.. hope these tips help
Carrot cake....nuts, grease, carrots, coconut....why would it not hold up?
http://www.boutell.com/vegetarian/desser...
HERE IS MY FAVORITE DESSERT:
Agar-agar fruit pudding
(Agar-agar is close to jello, but made of seaweed. It is an Indonesian/Malaysian product, so hopefully you can get it at an oriental shop) It comes surrounded by different colors.
Mix the agar-agar powder with a boiling mixture of river, fruit juice and sugar. Keep this boiling until you start poring it out.
(Measurements according to the instructions on the saget. But: if the instructions read aloud 1 liter of water, you use partly water / partly fruit juice instead.)
Chop up some solid nice fresh fruits and put these on the bottom of small glass bowls.
Now attach the boiling mixture until the bowls are half full. Leave to cool.
Next: cause the mixture again, with a different color of agar-agar and a different fruit liquid.
If the first layer within the little bowls has cooled past its sell-by date a bit (but not too solid yet!), you can make the addition of the second layer.
Now it desires real cooling for a few hours to become solid. When solid and definite cold, you can turn over the bowls to drop the pudding on small plates. The fruits will look as if they float inside the pudding......
Top with mint bestow.
Serve with some grind nuts and lacto-vegetarian dark chocolate.
bon appetit!
RICE PUDDING (DESSERT)
Ingredient:-
-1 qt. milk
-1/2 c. sugar
-1/2 c. raw rice
-2 tbsp. butter
-1 tbsp. vanilla
-1 pt. Half & Half
-Raisins (handful)
-Cinnamon
Method:-
Bring milk, sugar, rice and butter to a boil, stirring recurrently. Pour into shallow pan. (9 x 13 x 2 inch or something similar contained by size.) Add raisins and mix. Bake at 350 degrees for 1/2 hour. Stir and return for another 1/2 hour. When "pudding like" remove from oven and incorporate Half & Half. Stir. Add vanilla. Stir again. Sprinkle with cinnamon. Refrigerate. Serves 4. Top beside a little extra Half & Half at serving time. use whip cream on top if you like.
dr.mcdougall is vegan look him up and find his websites i go on the wekkend thing and the desserts be so good
More Questions & Answers...