I noticed that in most US cookbooks you find recipes for rice pudding in the breakfast section. Overhere we are more customed to eat rice pudding as a dessert. So I had to find a recipe that I could change easily to a more comfort dessert. Also I really wanted to make my rice pudding in the slow cooker. As before making rice pudding involves stirring in your pot for half an hour. It looks so relaxing that you only have to put everything in your slow cooker and voila the rice pudding just makes itself.
Helas, this rice pudding was good but still not as good as making it the old fashion way.
Name: Pick-your-pleasure breakfast rice pudding
From: The vegan slow cooker
Author: Kathy Hester
- doubled the amounts
- used arborio rice
- used brown Sugar
- didn’t add the dried fruit
- this is ready in 2 hours
- flavor was still a little bit to watery
As usual we celebrated Christmas eve in our small family of 3. This is what I prepared for our diner.
As a starter a Party Pumpkin Soup:
As a base I made a plain pumpkin soup wich I flavoured to a Party Pumpkin Soup by adding some rum.
As second course I fried some falafels and put them on top of a corn-cream.
The main dish is a traditional with us: V-au-Vent.
Based on this recipe. But I used some selfmade seitan instead of tofu.
The potatoes roses were prepared by making first some mashed potatoes and ading ‘The Vegg’. Pipe roses on a baking plate and bake in the oven for 10 minutes. Helas, mine became flat after 8 minutes
As for dessert there was this Tiramisu:
In the magazine from our local supermarket, I found a recipe for Crème moelleuse that looked very easy to veganize:
Crème moelleuse with chocolate and blackberries
- 200 g dark chocolate
- 20 cl soycream
- 100 g soy yoghurt
- 2 tbsp agave
- 1 cup blackberries
- icing sugar
- Break the chocolate into pieces and put in a deep plate.
- Heat the cream together with the agave. When it’s almost boiling remove and pour over the chocolate. Let this rest for 10 minutes. Don’t stir. After the 10 min. beat it smooth and add the yoghurt.
- Put the blackberries in ramekins or in one bigger dish.
- Pour the cream on top of the blackberries.
- Let this rest on roomtemperature till they are ready to be served.
- Before serving pour some icing sugar on top.
We’re having a fantastic late summer day. So it’s nice to look back at this dessert I made somewhere in august. For the Strawberry Shortcake I used a recipe from Grab a Plate. I didn’t make my own whipped cream. Instead I used the one from Vantastic foods:
Name : Vegan Strawberry Shortcake with Whipped Cream
From: Grab a plate (blog)
A friend gave me limoncello as a present. As I had my eyes on this recipe for a very long time, I finally managed to give it a shot.
Name: Limoncello cheesecake bites
From: Bittersweet blog
Author: Hannah Kaminsky
Perfect summer dessert:
Name: Fruity cream layered with pistachios
From: Vegan cookbook – Vol 1
Author: Attila Hildmann
A few weeks ago, our freezer was having some troubles. The temperature dropped to -10°C. Two days later it worked probably again, but I knew that it wasn’t safe to leave food in it for weeks or months. I had a lot of old bread in the freezer. Luckely I had my newest cookbook by hand to the rescue:
Name: Waste not, want plenty bread pudding
From: The Healthy Voyager’s global kitchen
Author: Carolyn Scott-Hamilton
Adjustments: I used 1 cup of sugar less
Comments: serve with vegan vanilla ice-cream
Name : Vegan Irish "Moccachino" Chocolate Mousse
From: The everyday vegetarian
Comment: heavy, but very delicious stuff
I’m a little behind with posting. This is from some weeks ago.
From: vegan planet.
Added 1/2 cup passata extra
Recipe from Bittersweet, but I used black chocolate instead of white.
This recipe is based on the ‘praliné mousse’ recipe that I found in this book: agar agar. But I did something wrong, I poured the cream on the praliné rather than the reverse. But by doing this, I got a nice white collar on top of the mousse.
* Praliné is a sweet spread that contains: wheat syrup, haselnuts, sunfloweroil, vanille and salt.
Put 1 hours in advance the soy-cream, one bowl and the beaters of a hand mixer in the refrigerator.
Take from the fridge after1 hours, put the cream in the bowl and beat it for about 3 minutes with the hand mixer. Put back in the fridge.
Put the praliné in a large bowl.
Mix the soy milk in a saucepan with the sugar and agar-agar. Bring the mixture to a boil and simmer for 30 seconds.
Pour in on top of the praliné and stir it gradually.
Then pour the cream on top and stir this also through, very carefully. In principle, you will keep a nice layer of whipped cream on top.
Let cool and put the mousse approximately 1 hour in the refrigerator.