Vegan Recipes

A lighter version of sticky toffee pudding, rich with dates and spices, and the juicy texture of poached pears, this vegan dessert is sure to please a crowd Prep: 25 mins  Cook: 50 mins  Serves 8 Ingredients 8 small firm pears (we used Conference) 200g golden caster sugar 2 cinnamon sticks 1 star  anise 6 cloves 1 lemon, zest pared 1 orange, zest pared vegan ice cream, to serve (optional) 250g pitted dates 2 tbsp linseeds 300ml unsweetened almond milk 200ml vegetable oil, plus extra for greasing 175g dark muscovado sugar 200g self-raising flour 1 tsp bicarbonate of soda? 1 tsp ground mixed spice Method Peel the pears and cut the bottom off each to give a flat base – cut them to a height that will fit snugly in your tin. Use a melon baller or small knife to cut out the pips from the base. Roughly chop the pear scraps, discarding the pips, and set aside. Tip the sugar, cinnamon, star anise, cloves, zests  and  600ml water into a saucepa...

Recipe by: Beyker  The avocado is what makes this raw vegan pudding deliciously thick and creamy -  It's  taste is unnoticeable. Ingredients 1 h 10 m 6 servings 132  cals 1 ripe avocado, peeled and pitted 4 very ripe bananas 1/4 cup unsweetened cocoa powder, plus more for garnish Directions Prep 10 m Ready In 1 h 10 m Place avocados, bananas, and cocoa powder in a blender; puree until smooth. Pour pudding into serving bowls and sprinkle  additional  cocoa powder on top for garnish. Chill in refrigerator for texture and flavor to develop, at least 1 hour. Footnotes Cook's note: For a colder treat, use frozen banana slices instead. After pureed, place your pudding in the freezer for 5 minutes before serving. Nutrition Facts Per Serving: 132 calories; 5.7 g fat; 22.8 g carbohydrates; 2.2 g protein; 0 mg cholesterol; 4 mg sodium. www.allrecipes.com

A lighter version of sticky toffee pudding, rich with dates and spices, and the juicy texture of poached pears, this vegan dessert is sure to please a crowd Prep: 25 mins  Cook: 50 mins  Serves 8 Ingredients 8 small firm pears (we used Conference) 200g golden caster sugar 2 cinnamon sticks 1 star anise 6 cloves 1 lemon, zest pared 1 orange, zest pared vegan ice cream, to serve (optional) 250g pitted dates 2 tbsp linseeds 300ml unsweetened almond milk 200ml vegetable oil, plus extra for greasing 175g dark muscovado sugar 200g self-raising flour 1 tsp bicarbonate of soda? 1 tsp ground mixed spice Method Peel the pears and cut the bottom off each to give a flat base – cut them to a height that will fit snugly in your tin. Use a melon baller or small knife to cut out the pips from the base. Roughly chop the pear scraps, discarding the pips, and set aside. Tip the sugar, cinnamon, star anise, cloves, zests and 600ml water into a saucepan large enough ...

Three of my favorite flavors are cinnamon, peach, and honey. This recipe is like winning the lottery! Cinnamon Peach Cashew Cheesecake with a salted "graham cracker" crust made from almonds and dates. Oh honey, it's really good. Ingredients CRUST 1 cup packed pitted dates - soaked for 10 minutes then drained 1 cup raw almonds 1 Tbsp cinnamon 1 tsp salt FILLING 2 cups raw cashews, soaked for 45 minutes in hot water 1 large lemon, juiced 1/3 cup melted coconut oil 1/2 cup full-fat coconut milk 1/2 cup maple syrup (or honey if not vegan) 1 ripe peach, without skin TOPPING 1 peach, sliced Drizzled maple syrup Dusting of cinnamon Instructions Add dates to a food processor and blend until it forms into a ball. Remove and set aside in a bowl. Next add almonds and process into a meal. Add the dates back in and blend until a loose dough forms - it should stick together when you squeeze a bit between your fingers. Add salt to taste. Co...

This Whole Wheat Vegan Carrot Cake is moist and flavorful, plus made with some healthier substitutions like flax seed, whole wheat white flour, and coconut oil for one delicious cake. I started with a more traditional, “healthier carrot cake” recipe found on  allrecipes.com , but it called for eggs and vegetable oil… womp womp. Not that I don’t eat eggs, because I do… But I’ve been enjoying experimenting with vegan baking substitutions and I wanted to see if I could start with a traditional recipe and change things up from there. Lo and behold, it came out BANGIN’.   I tested this Whole Wheat Vegan Carrot Cake on some work friends last weekend.  One of the girls had us over to build terrariums  (which I actually didn’t make one, but that’s beside the point)  and I figured it was the perfect time to test this recipe on a “gaggle of girls”, as my dad would say  (I don’t know why that just came to mind, but it did, and my dad does say that and now i...

One of the desserts that was always on the menu (and a big favourite for large functions) was Pecan Pie.  We made huge ones with thick shortcrust pastry and the filling was largely just varieties of sugar with some eggs and pecans thrown in.  They were unctuous and sticky and I must have made hundreds of the damn things.  And eaten more slices than I should probably admit to.  I confess, by the time I left I was sick of even the sight of a pecan nut, let alone the smell of them cooking. Thankfully it was enough years ago that I can now face them again!  In fact I’d go so far as to say I’ve fallen back in love with pecans these days – these little nuts have some amazing health benefits: They’re antioxidant rich, making them heart healthy They’re rich in oleic acid, the healthy fat found in olives and avocado As a good source of vitamin B3 pecans are the perfect option if you’re fighting fatigue because this vitamin helps us access the energy in our food ...