Vegan Diet Challenge: Start the Vegan Diet with These Delicious Quick Meals within Your Budget (2016)

Chapter 5. Vegetarian Desserts

There is nothing like a stodgy pudding, and homemade traditional desserts are simply the best. The following mouth-watering recipes are sure to satisfy your sweet tooth without even noticing that they are all vegan-friendly.

1. Butterscotch Apple Pudding

Ingredients:

· 2 large apples, cored and cut into 2cm dice

· 125g self-raising flour

· 200g brown sugar

· ¼ teaspoon salt

· 1 teaspoon vanilla extract

· 1 tablespoon olive oil

· ¼ cup applesauce

· 200ml milk

· 2 tablespoons golden syrup

· 150ml boiling water

Directions:

1. Preheat the oven to 350 F. Place the apples at the bottom of an ovenproof dish. Spread them out evenly.

2. Stir the flour, half of the sugar, and salt and then mix together. Meanwhile, in another bowl, combine the vanilla extract, olive oil, applesauce, and milk. Blend both mixture and whisk briefly to bring everything together. Afterwards, pour the mixture onto the apples.

3. In a saucepan with boiling water, pour in the golden syrup and the remaining sugar. Stir until the sugar dissolves. Then, pour evenly onto the dish. Sprinkle brown sugar and then bake in the oven for 30 minutes or until the top of the pudding has a very light spring when pressed. Serve.

2. Hazelnut Marzipan

Ingredients:

· 100g blanched almonds

· 125g roasted hazelnuts

· 1 tablespoon orange blossom water

· ½ teaspoon ground cardamom seeds

· 300g caster sugar

Directions:

1. Grind the almonds and hazelnuts until very fine. Add the blossom water and cardamom seeds.

2. Boil the water and sugar until it reaches the soft ball stage. Soft ball is a term used as to how sugar will react to cold water when dropped.

3. Meanwhile, using a machine beater, pour in the sugar syrup to the ground nuts until it reaches a smooth consistency. Once cooled, knead by hand. Stop kneading when the dough looks shiny.

3. Apple and Walnut Cake

Ingredients:

For the cake:

· olive oil

· caster sugar

· ¼ cup applesauce

· 2 teaspoons cinnamon

· 250g Greek yogurt

· 1 tablespoon baking powder

· 190g flour

· 3 apples, cubed into 1.5cm

For the syrup:

· 150ml water

· 75g runny honey

· sugar

Directions:

1. Preheat the oven to 350 F. Use a spring form tin and grease it.

2. Combine the butter and sugar. Beat the eggs and then stir in the yogurt. Blend in the cinnamon, baking powder, and flour. Mix well and then add the apples.

3. Pour the batter into the springform and bake for 1 hour. Remove from the oven and let it cool while making the syrup.

4. For the syrup, combine all the ingredients and bring to a boil. Let it seethe until the sauce has thickened.

5. Pour in the syrup onto the cake for 10 minutes and toss in walnuts and pair it with the Greek yogurt.

4. Banana Fritters

Ingredients:

· Vegetable oil

· 100g chickpea flour

· ¼ teaspoon baking soda

· 150ml water

· 2 bananas, sliced

For the syrup:

· 4 tablespoons maple syrup

· 2 tablespoons water

· Cardamom seeds

· Pinch of dried rose petal

· Shelled pistachios

Directions:

1. Heat the oil in a large pan.

2. Meanwhile, in a large bowl, put the flour and baking soda. Mix in the water and beat well.

3. Heat the maple syrup, water, cardamom seeds, dried rose petal, and shelled pistachios in a small pan and bring to a boil for 2 minutes.

4. Put the batter-coated banana in the frying pan and fry in batches until the bananas are golden brown.

5. Drizzle with the prepared syrup. Serve.

5. Rhubarb and Lemon Creams

Ingredients:

· 400g rhubarb

· 150ml vegetarian white wine

· 100g caster sugar

· 175g lemon curd

· 300ml double cream

· 15g shelled pistachios

· 8 sugared almonds

Directions:

1. In a small saucepan, place the rhubarb, wine, and sugar. Let it simmer for 10 minutes. Remove from heat and let it cool completely.

2. Whisk together the lemon curd and cream. Layer the rhubarb and cream in glasses finishing with cream. Cover and chill.

3. Before serving, you may sprinkle pistachio nuts and sugared almonds.

Conclusion

Thank you again for downloading this book!

I hope this book was able to help you become acquainted with different vegan recipes that are healthy, delicious, and light on the pocket. Getting vegetarian, let alone vegan, food are surely tough enough to resist especially the meaty ones. But with the right knowledge and welcoming yourself to a whole new lifestyle of eating well-balanced and veggie meals, you sure will conquer the meaty cravings. You will be surprised to decline that pork steak or spare ribs the next time you dine out at a restaurant.

The next step is to apply the recipes you have learned from this cookbook and serve to the people you love. You may also want to share the recipes to friends or those who are interested taking on the vegan way. After all, all you need is a good vegan cookbook, the right vegan recipes, ingredients, and you’re good to go. It is never too late! Now is the best time to start on your vegan journey towards a healthier you.

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