Category Archives: Desserts

Vegan chocolate milk-shake

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So here in France, it’s heat wave… so I was hoping for some miracle, but… and… so it happenned ! A milk-shake without milk, but gorgeous. I got this idea ’cause it’s now smoothie time for me, and also, because the recipe is inspired of vegan banana ice-cream, for those who know it ! 🙂

2015-07-01 18.38.49Ingredients:

  • 1 ripe banana
  • 2 ripe pear
  • unsweetened cocoa powder

Process:

  1. If you’ve already frozen bananas, that’s perfect. Whereas… sorry, you’ll have to split it and freeze it 🙁
  2. So, throw your banana in the blender, and wait 10 minutes (it’s too tough for a blender). During this time, peel your pears and throw away the seeds. Add chocolat (among 5 teaspoon, but I presume I’m adding much more ^^)
  3. Mix
  4. Enjoy as quick as you can !

Strawberry-candied lemon Maki (vegan)

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Strawberry Leather Ingredients:

  • strawberries
  • Optional: sugar (max 20%)
  • OR strawberry compote (max 20% sugar)

Rice pudding Ingredients:

  • 100g round rice
  • 500ml soy milk (calcium for me) // or rice milk for gluten free
  • 10 mint leaves
  • Caster sugar
  • 50g Lemon bark

Candied Ingredients (for 3 lemons):

  • lemon peel (16 strips with lemon)
  • 400ml water
  • 100g sugar

Strawberry Leather preparation:

  1. spread on 5 mm thick on a plate or greaseproof paper
  2. let dry for a good 6 hours at 70°C (depends ovens or dryers, you’ll see when you can take off one edge and that “it stands”! ^^)

Note: keeps very long time (and really long veeeeeery in a sealed bag without air, like any dehydrated product)

Note 2: Hey! yes, it is best to plan ahead and do it the night before, a bit like the candied lemon peel!

Preparing rice pudding:

  1. put the rice, milk and sugar over low heat for 1 hour
  2. the last 15 minutes, add the mint leaves

Note: it can be conserved 24h, 48 also, but the color will no longer be at the rendez-vous (rice dries milk on the part exposed to the air)

Preparing the candied lemon peel:

  1. Collect bark gently (I cut the bark of a lemon in 4 and I do slat details once bleached)
  2. Blanch 5 times (to bark in cold water, bring to boil, drain, rinse under cold water)
  3. Mix sugar and water to boil, then low heat 10 minutes
  4. Add barks and never mix for 1 hour
  5. Let dry at least 5 hours

Note: also retains incredibly long, but watch out for reserves, they disappear incredibly quickly !!!

IMG_7421For assembly, the ideal would be to have a maki roll, but if not, no fear: it works very well!

  1. On a large fruit leather rectangle, 5 cms wide and 20 cms long (length does not matter, and width depends on the size you want to get), put the rice pudding (cold or very warm) on a thin layer (again, depending on your size: I put 5 mm roughly speaking)
  2. Leave about 1 cm free
  3. Post candied lemon peel to create a line at center of your maki
  4. Rock and ROLL ! (See Note 1)
  5. Cut your pipe maki, and draw up!

Note 1: In order to close the maki, moisten with a brush (or your finger) left open the leather milk-rice

Note 2: please clean with water brush your roll before cutting in maki, but do not overdo it or let it dry a bit before cutting leather

Enjoy, and then also try the blog Tout cru dans le bec, that inspired me first!

Vegan tiramisu – Soymilk Mission!

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When creamery meets foam… nothing can ever separate them!

00OK - Tiramisu - Révolution végétale - www.revolutionvegetale.com

So let short because the recipe is quite long (if you do everything home, and there will be the case)

Step 1: Vegan mascarpone

You already know the creamery, here is an alternative:

Ingredients:

  • 75g Cashew
  • 75g Soy yogurt (it contains ferments I want here)

Preparation:

  1. Soak cashews from 2 to 6 hours, then drain and mix them as thinly as possible (ideally to have a non-grainy paste, soak rather 6h)
  2. Mix the paste of cashew yogurt, close the jar
  3. Wait 15 to 20 hours, or better, 4 to 6 hours at 45 ° C
  4. In addition, chill!

Step 2: Preparation of vegetal white

So this time, I’ll use tofu whey (and then I prepare a tofu marinade with the rests, it changes from hummus ^^).

Ingredients:

  • 1L of soy milk (calcium enriched)
  • 2 teaspoons of Nigari (most neutral taste, if not lemon juice or vinegar will do)

Preparation:

  1. Boil the milk
  2. At boiling, turn off the heat, add nigari and wait 20 minutes
  3. Using a container and cheesecloth strainer, separate tofu and tofu whey

Step 2a: making a tofu marinade (optional)

That is, rather than saying nothing, I give you my tofu marinade recipe:

Ingredients:

  • (Tofu from the previous step)
  • 2 tablespoons soy sauce
  • 2 tablespoons lemon juice
  • 1 teaspoon ground ginger
  • 1 teaspoon paprika
  • 2 tablespoons sesame seeds

Preparation:

  1. Mix all
  2. After a maximum of 1 hour, remove the mixture through cheesecloth, a container, and place a heavy object on
  3. Place in the refrigerator until you get the desired consistency (very close to me)

Note: Have a special box to make his tofu, it’s still easier!

Note 2: can also be cooked with a pan!

Step 3: Vegan boudoirs

You already know them, but I give you other ingredients!

Ingredients:

  • 100g vegetal white
  • 100g of sugar
  • 100g Flarch (50g and 50g flour starch)
  • 65g Purthin (20g cashew puree and soy cream)

Preparation: here is my basic recipe variant (faster I think)

  1. Mix white sugar, boil and reduce by half (about)
  2. Beat until stiff until it takes if you return the container (about ten minutes)
  3. Add flarch (gently with a spatula)
  4. Add purthin (gently with a spatula)
  5. If the device lacks texture (too thin), add the flour (and let me note below ^^)
  6. Poach and bake at 200 ° C for 30 minutes

cropped-2014-11-13-19-33-12.jpg

Step 4: Vegan Tiramisu

Ingredients:

  • 150g vegan mascarpone (see step 1)
  • 70g vegetable white (step 2: tofu whey)
  • Sugar 60g
  • Vanilla or vanilla sugar
  • Purthin 50g (20g cashew puree and soy cream)
  • Vegan boudoirs (step 3)
  • Coffee
  • Amaretto (or other alcohol or without alcohol!)
  • Chocolate powder, bitter

Preparation:

  1. Mix white sugar, boil and reduce by half (about)
  2. Beat until stiff until it takes if you return the container (about ten minutes)
  3. Add purthin (gently with a spatula)
  4. Add the vegan mascarpone (gently with a spatula)

Assembly:

  1. Put amaretto in coffee (depending on your taste – in moderation)
  2. Soak your biscuits. If it is soft, 3 seconds, they are very hard, soak 1 minute
  3. At the bottom of a ramekin, make layers of biscuits / unit as much as you want!

At serving time only, remove the bitter chocolate (with a stamen is even cleaner)

 00OK - Tiramisu2 - Révolution végétale - www.revolutionvegetale.com