Vegan Ireland Desserts.
Vanilla cupcakes
Submitted by Aga.
Ingredients:
* 1 cup soy milk,
* 1 tsp apple cider vinegar,
* 1 1/4 cups all-purpose flour,
* 1 tbsp tapioca starch/corn starch,
* 3/4 tsp baking powder,
* 1/2 tsp baking soda,
* 1/2 salt,
* 1/3 rapeseed oil,
* 3/4 cup sugar,
* 1 tsp vanilla extract,.
* 1 tsp almond extract.
Preparation:
- Preheat oven to 175 C degrees. Line muffin pan with cupcake liners.
- Whisk the soy milk and vinegar in a measuring cup and set aside for a few minutes to get good and curdled.
- If using margarine: Sift the flour, tapioca starch, baking powder, baking soda, and salt into a large bowl and mix.
- In a separate large bowl, beat together the soy milk mixture, oil, sugar, vanilla, and other extracts. Sift in the flour, cornstarch, baking powder, baking soda, and salt, and mix until no large lumps remain.
- Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes. Once still in the oven, set a single chocolate cup on top of every cupcake and leave in the oven for another minute. Transfer to a cooling rack.
Brownies
Submitted by Glo.
Ingredients:
* 250g plain flour,
* 250g sugar,
* 75g cocoa powder,
* 250ml water (or soya/rice milk),
* 250ml vegetable oil,
* 1 tsp vanilla extract (optional)
* 1 tsp baking powder,
* 100g nuts of your choice.
Preparation:
- Preheat oven to 180C /Gaz mark 4. Put in a big salad bowl the flour, sugar, cocoa powder and baking powder. Mix all the ingredients.
- Pour in the water or soya/rice milk, vegetable oil and vanilla extract. Mix all the ingredients. Add the chopped nuts and mix well.
- Oil a baking tray and pour the mixture into the tray. Spread evenly. The surface should be smooth.
- Bake for 25 to 30 minutes at 180C/Gaz 4. To see if the inside is cooked, pierce the cake with a knife. The knife should remain clean.
- Let cool for at least 10 to 15minutes before cutting into squares. Sprinkle some icing sugar as a decoration.
- To make the cashew nut cream: Put the cashew nuts with a bit of water and the vanilla extract into a blender. Blend and add little water at a time until you get a creamy consistency.
Vegan Chocolate Ice-cream
Submitted by Owen.
The sun is out (hopefully) and you are looking for an easy to make recipe to cool you down. Probably one of the easiest dishes to make is a Banana Ice-Cream. It has one ingredient; Frozen Banana which is then blended and eaten. If you have not tried it then it is a treat for the future.
Different ingredients are added to give extra flavour. Here is one for Vegan Chocolate Ice-Cream.
Ingredients:
(1 serving, multiply by amount of servings):
* 1 banana (ripe),
* 20 almonds,
* 1 tbsp Agave (or any other sweetener you like, optional),
* 1 tbsp cocoa powder.
Preparation:
- Peel banana and freeze (3 hours should do it).
- Soak Almonds overnight.
- Put all the ingredients together in a blender/processor and blend. (If you like your Ice-Cream smooth then add some soya milk or water and blend again.)
- Voila, the world's tastiest chocolate ice-cream ready to eat. (Or alternatively you can freeze it for later use or depending if you like your Ice-Cream hard or soft.).
- Instead of chocolate, you can use fruits or any other flavour you like.
Mona's Easy Apple Crumble
Submitted by Sebastien.
Ingredients:
(Serves 3 or 4):
* 3 good-sized cooking apples,
* 2 tbsp fine oat meal,
* 2 tbsp ground almonds,
* 2 tbsp sugar,
* Optional: pine nuts, cloves.
Preparation:
- Peel and cut the apples into chunks. In a saucepan, stew them in a little water over medium heat for about 10 min.
- Turn the stewed apples into a medium-sized dish and let cool for 30 min.
- Pre-heat the oven to 180°C.
- Mix the oat meal, ground almonds and sugar together and sprinkle over the stewed apples. Bake in the oven for about 20 minutes until the crust is brown.
- Optional: Sprinkle pine nuts on top. Put cloves among the apple chunks before stewing.
Raspberry Cheesecake
Submitted by Glauce.
Ingredients:
Crust
* 1 ½ cup vegan Graham cracker crumbs,
* 1/3 cup confectioner's sugar (can use granulated or brown),
* 1/4 cup margarine.
Cheesecake
* 200g extra-firm silken tofu,
* 1 package vegan cream cheese,
* 250g fresh raspberries,
* 3/4 cup granulated sugar (or brown sugar),
* 1 tbsp vanilla extract,
* 1/4 tbsp salt.
- Preheat your oven to 175°C.
- For the crust, stir together the Graham cracker crumbs and the sugar in a medium bowl. Melt the margarine and incorporate it into the dry ingredients, forming a crumbly texture.
- Use your hands to press this mixture into the bottom of a seven-inch round springform pan. Make it further up in the sides to form a lip at the edge of the crust. Set aside.
- For the filling, drain the tofu of any excess water and blend it in a food processor or blender until smooth. Add in the vegan cream cheese and blend it again. Add the sugar, vanilla and salt and blend it again for 30 seconds.
- Add the fresh raspberries and blend it for two or three more minutes (or until it achieves a very smooth and homogeneous consistency).
- Add the mixture over the crust and spread it and bake for 35min to 40min.
- Refrigerate the cake for at least eight hours before serving.
- Add three tablespoons of raspberry jelly over it. You can serve it with soya cream too.