SILKY CREAM (CHESTNUT PUREE & WHITE CHOCOLATE)

silky cream
A so good and easy recipe we wanted to offer to all vegan english speakers.
INGREDIENTS (FOR 4 PEOPLE):
– 400 g of silken tofu
– 180 g of chestnut purée (sweet)
– 100 g of vegan white chocolate
Blend the tofu and chestnut purée.
Melt chocolate in double boiler.
Add it to the preparation and mix immediatly.
Pour into glasses or ramekins and chill at least 2 hours before serving.
Enjoy !
K.

CAT’S TONGUE BISCUITS

Langues de chat vegan
Our vegan cat’s tongue biscuits perfect for coffee, for the english speakers friends.
INGREDIENTS FOR THIRTY BISCUITS :
– 60 g of margarine
– 60 g of flour T65
– 60 g of sugar
– 1 teaspoon of vanilla powder
– 6 small tablespoon of chickpeas juice
In a bowl put the margarine into small pieces. Use the whisk to make it creamy . Add sugar while continuing to beat . Stir in vanilla and flour. Add the chickpeas juice and mix well. On a silicon plate , put dough sticks (7-8 cm) wide apart . Bake at 200 ° (392 °F) until the edges are golden brown (about 10 minutes). Let cool 2-3 minutes , take off the cat’s tongue biscuits ​​and let cool completely.
K.

MISTER VEGAN (ICE SCREAM « MYSTÈRE »)


Thanks to Joel of Revolution Vegetale, vegans find the taste of yesteryear desserts.  A big thank you to him , Mister Vegan.
Here our own version of Le mystère, we wanted to offer to all english speakers.

Mister Vegan (glace mystère)

For 2 people.
INGREDIENTS :
– 200 ml of soy cream
– 2 tablespoons agave nectar
– 2 plugs of vanilla extract
– 4-5 tbs of praline
– 30 ml of very thick chickpea juice
– 5 tbs shaved of brown sugar
For the recipe of vanilla ice cream , see our article and divide the quantities by two .
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FULL COCONUT VEGAN ICE SCREAM

veganarchicocoFor 400 ml of ice :
Ingredients:
– 400 ml of cooking coconut cream (2 little pack, it depends your packing)
– 6 beautiful of coconut sugar tbs
– 4 tbs full of shredded coconut
Mix all ingredients and place the preparation 20 min in the fridge.
Put in the ice cream maker and let the machine make the ice for 20 to 25 min (consistency of gelato).
Used with some grated coconut on top.
K

SO PINK !

Every weekend, after jogging we love strengthen and hydrate with a good smoothie. Here is one as attractive as tasty bite.
Smoothie Girly
Ingredients for 2 large glasses :
– 1 very ripe banana
– 125g raspberries
– 100g strawberries
– 2 nectarines
– 3 lavender fresh flowers
Dans le blender...
K&M

K&M’S COCOVEGANUT

cocoveganut
Ingrédients (6/8 pièces)
For the dough:
– 200g of flour T65
– 1 tablespoon of cornstarch
– 100g margarine
– 1 teaspoon of light brown sugar
– 1 pinch of salt
– 1/2 cup of water
For stuffing coconut:
– 4 tbs of cornstarch
– 150g of grated coconut
– 200ml of soy cream
– 8 tbs brown cane sugar syrup
Mix all the dough ingredients wetting of water progressively, until a soft and homogenous one.coconut vegan pie
Put in during 1H / 1:30 in the fridge.
Spread the dough.
Fold and spread again and repeat 2 times to as a lamination.
Line a pie plate.
In a bowl, combine all filling ingredients and pour over the raw pie shell.
Bake 40 minutes at 210°.
After cooking, baste if you want with cane sugar syrup.
Is eaten very fresh: 1 night in the refrigerator is best.
K.

Yummy !

« MILKY » CHOCOLATE AND CARAMEL PIE

part de tarte
INGREDIENTS FOR 8/10 PEOPLE:
THE PASTE :
– 200g of flourPATE A TARTE
– 150g of marge
– 70g of light brown sugar
– 1 pinch of salt
– 50g of ground almonds
– 1 tablespoon of powdered vanilla
– 2 tbs of cornstarch
Mix all ingredients into a homogeneous paste.
The paste is very crumbly. FOND DE TARTE CRU
Garnish in a pie pan with the help of a glass and flattening with the hand.
Cook over white baked at 170 ° for 25 minutes.
While cooking, prepare the ganache.
THE GANACHE:
– 200g of milk chocolate vegan (here Vantastic Food)ganache avant cuisson
– 50g of powdered sugar + 1 CS water
– 20 cl of soy cream
– 1 tbs of cornstarch mixed with 2 tbs of soy cream before firing in a bowl
Melt the chocolate in a bain-marie.
Boil the soy cream.
In a bowl, put sugar and water, then put in the microwave for 1 minute max to make caramel.
Pour over caramel, several times, the hot soy cream.
Mix well and pour slowly over the melted chocolate.
Add the mixture to the bowl containing starch and cream, stirring well.
Pour the ganache over the pre-baked pie shell and bake 15 minutes at 170 °.
Put the pie to cool for several hours in the fridge. It is best to prepare it the day before.
tarte chocolat au lait - caramel
K.

THE FRENCH TATIN by The Veganauts

Tarte Tatin Veganaute
Ingredients :
Dough with almond :
– Almost 1 Cup of flour T80
– 1 tablespoon domed cornstarch mixed with 2 tbs of vegetable milk
– 1 tbs of dissolved salt in 3 cl of water
– Almost 1/3 Cup of blond sugar
– 7 tbs of deodorized coconut oil
– 2 tbs of white alond puree
– 2 tbs of ground almonds
– 7 little apples
Pâte l'amande pour tatin
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