Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Vegan Desserts


NeroW
 Share

Recommended Posts

Try looking for Kosher non-dairy desserts...

tracey

The great thing about barbeque is that when you get hungry 3 hours later....you can lick your fingers

Maxine

Avoid cutting yourself while slicing vegetables by getting someone else to hold them while you chop away.

"It is the government's fault, they've eaten everything."

My Webpage

garden state motorcyle association

Link to comment
Share on other sites

How about Crazy Chocolate Cake? I've recommended it to many people - all had great results. (For my taste, I would cut down on the sugar and use half brewed espresso and half water): Can frost with a chocolate water glaze:

http://www.recipezaar.com/53524

Here's another recipe to check out (haven't tried this):

Chocolate Tofu Mousse Pie

http://www.veganconnection.com/recipes/chocpie.htm

There's nothing better than a good friend, except a good friend with CHOCOLATE.
Link to comment
Share on other sites

If you can, check out The Voluptuous Vegan by Myra Kornfeld, who used to be chef at Angelica's Kitchen in NYC. Her food is delicious, and the cookbook contains numerous dessert recipes. Meanwhile, here's her recipe for gingerbread. I've tasted this gingerbread, and I think it's good.

gingerbread: http://www.myrakornfeld.com/recipes.php

Edited by djyee100 (log)
Link to comment
Share on other sites

But I'm stumped on dessert.  I'd like something other than cupcakes I think and it seems that most vegan dessert searches bring me right back to cupcakes.

So - any ideas? - favorite treats?

What about glazed strawberry shortbread tarts?

Link to comment
Share on other sites

Another idea is a fruit crisp - the butter would have to be replaced with margarine, though. This one from Fine Cooking is supposed to be excellent:

PEACH AND BLUEBERRY CRISP WITH SPICED-PECAN TOPPING

http://www.taunton.com/finecooking/recipes...an-topping.aspx

I was actually looking at this recipe as a possiblity for the Heartland Gathering.

Link to comment
Share on other sites

How about a freaking apple?!?

Absolutely no disrespect to Kerry, her friends or vegans in general intended but... that's funny. :laugh::laugh::laugh:

I'm equally cooperative when people ask me about "diet" versions of my desserts.

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

Link to comment
Share on other sites

If you don't have your ice cream maker with you, how about a fruit granita that you can make with an ordinary pan in the freezer and a fork to break up the slush?

Frankly, a simple fresh fruit salad with a little syrup or sugar, maybe a sprig of mint too, would go well with the felafel.

(So Chefpeon wasn't that far off when she suggested apple. :laugh: )

Edited by djyee100 (log)
Link to comment
Share on other sites

...Frankly, a simple fresh fruit salad with a little syrup or sugar, maybe a sprig of mint too, would go well with the felafel.

I agree. Fine Cooking's "Melons with Ginger Syrup" is one that comes to mind - really delicious.

There's nothing better than a good friend, except a good friend with CHOCOLATE.
Link to comment
Share on other sites

If you're doing falafel, how about nammoura? I love the stuff, perfumey rosewater and all.

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

Link to comment
Share on other sites

I think a simple fruit salad is a fine idea, especially if it's hot. Falafel, to me, requires a simple dessert. You could also do a simple strudel using phyllo (if you have some handy, or if you want to make some) spiced like baklava to suit the main course better.

Link to comment
Share on other sites

It's Lebanese. A dense semolina cake with a rosewater scented syrup poured over. You'd have to veganize it a bit, margarine instead of butter and soy milk or water instead of the milk. Any fresh fruit that works with rosewater would pair well with it.

Edit: Forgot the link: nammoura.

Edited by Tri2Cook (log)

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

Link to comment
Share on other sites

what about Grilled stone Fruit? Do Vegans eat cheese? you could do top them with some vanilla mascarpone or creme fraiche. I particularly like Nectarines or Peaches, but plums work great too.

Or grille with fruit and top with an fresh herb infused syrup, or with a prosecco or sauterne.

Eric

Link to comment
Share on other sites

Vegans don't eat cheese.

I think a nice fruit salad would go well with falaffel, or a summer fruit pie. I like to bake apple pie using margarine instead of butter (soy marg gives the best flavor) and shred almond paste over the apples. Baked fruit with almond paste or ginger is nice too, served with soy whipped cream or just a crumbly topping.

Link to comment
Share on other sites

You could do an fruit compote, served with biscotti or over some kind of cake (made without dairy and eggs).

For instance, I picked up some apricots and blueberries today at USGM.

Simmer apricots and blueberries in a simple syrup (water, sugar), maybe infuse a vanilla bean. Let cool.

Another idea is peach salad with almonds, or strawberries and nectarines with champagne.

Link to comment
Share on other sites

If you serve wine, make sure it's vegan. They are out there, but you have to look carefully.

Yes I wondered about that. I'll have to figure out what to watch for on the bottle. Of course it raises the question of what wine goes with falafel?

Link to comment
Share on other sites

 Share

  • Similar Content

    • By ShylahSinger
      Hello! I'm fairly new to this site so I don't know if my search was weak. I'm trying to find a way to make Mandarin orange puree at home, but I couldn't find anything even similar in the forum. I am a home cook, but I have been making chocolate bonbons and other confections for over 4 years (intermitantly). It is too expensive for me to purchase this online- not because of the price of the puree, but the cost of shipping makes it prohibative. The recipes I've seen online are all differant and don't seem to be what I need. 
      I would love any help with this! I look forward to hearing and learning from those who have much, much more experience than me. Thanks!
    • By Darienne
      In hopes of sleeping better, etc, etc, I have currently given up gluten, dairy and now sugar.  The gluten and dairy pose no problems...the sugar does.  I am not happy using mannitol or erythritol or any of those artificial sweeteners...they give me severe digestive problems.   But I can tolerate stevia very nicely.  The only problem is that there doesn't seem to be much sweetened with this ingredient.
       
      I do have a carob/coconut oil/peanut butter/stevia candy of sorts.  I don't really like it all that much, but it does work.  That's about it.
       
      Has anyone any recipes for desserts using stevia?  Thanks.
    • By Janet Taylor
      Ever since Todd talked making cupcakes I have been cupcake crazy. Although, I am not a cake maker but more of a pie person.
      My first dessert that I love that I make is my Coconut Cream Pie w/heavy whipped cream. I don't use low fat anything and probably angioplasties is necessary after this baby.
      My second is Peach Cobbler w/rich vanilla ice cream. I never met a cobbler that I didn't like, but peach is my favorite.
      I don't make these often because I wouldn't be able to get through the front door if I did.
      How about yours?
      .....Janet
    • By amyneill
      Hi all!! 
      I work at an amazing little New Zealand Style ice cream shop in the beautiful Denver Colorado. I was hoping to get a little help on the subject of adding fruit into ice cream after extracting it and ensuring that, when the ice cream is frozen, the fruity bits don't turn into rock hard shards. I am planning on doing a cherry chocolate ice cream and I was going to soak some dried cherries that we're no longer using for something else. I was planning on using some brandy and a ton of sugar, but I was really hoping someone had a tried and true method they could send my way so that I KNOW that the fruit will be luscious as it's frozen. If you have a certain sugar ratio. I know there is the brix test, but to be honest it's been many years since pastry school and I am very rusty. Would love to hear from some of my fellow sugar-heads. 
      Thank you!
      Amy
       
    • By liuzhou
      Yesterday, an old friend sent me a picture of her family dinner, which she prepared. She was never much of a cook, so I was a bit surprised. It's the first I've seen her cook in 25 years. Here is the spread.
       

       
      I immediately zoomed in on one dish - the okra.
       

       
      For the first 20-odd years I lived in China, I never saw okra - no one knew what it was. I managed to find its Chinese name ( 秋葵 - qiū kuí) in a scientific dictionary, but that didn't help. I just got the same blank looks.
       
      Then about 3 years ago, it started to creep into a few supermarkets. At first, they stocked the biggest pods they could find - stringy and inedible - but they worked it out eventually. Now okra is everywhere.

      I cook okra often, but have never seen it served in China before (had it down the road in Vietnam, though) and there are zero recipes in any of my Chinese language cookbooks. So, I did the sensible thing and asked my friend how she prepared it. Here is her method.
       
      1. First bring a pan of water to the boil. Add the washed okra and boil for two minutes. Drain.

      2. Top and tail the pods. Her technique for that is interesting.
       

      3. Finely mince garlic, ginger, red chilli and green onion in equal quantities. Heat oil and pour over the prepared garlic mix. Add a little soy sauce.
       

      4. Place garlic mix over the okra and serve.
       
       
      When I heard step one, I thought she was merely blanching the vegetable, but she assures me that is all the cooking it gets or needs, but she did say she doesn't like it too soft.

      Also, I should have mentioned that she is from Hunan province so the red chilli is inevitable.
       
      Anyway, I plan to make this tomorrow. I'm not convinced, but we'll see.
       
      to be continued
       
       
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...