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2007-03-10 08:53:30 · 5 answers · asked by SOJLO 3 in Food & Drink Cooking & Recipes

5 answers

Try the following

Chocolate Rice Pudding
500 ml. soya milk
50g. sugar
150g sugar
half a teaspoon of vanilla extract
pinch of salt
200g pudding rice
85g. really dark chocolate (80%+ best) broken into small pieces

Bring milk, sugar and salt to the boil then add the rice. Stir occasionally while cooking for about 20 minutes - add more milk if too sticky. Stir in vanilla. Divide between 4 ramekins and insert the chocolate pieces into the middle and push down with a spoon. Leave at room temperature while you eat the rest of your dinner and the chocolate will all be melty and gorgeous by then

or Pear and Apple Upside Down Cake

These quantities make a very large cake - Great for keeping in the fridge and having as a pudding with custard or soya cream.

Ingredients.
a large tin of pear halves in syrup (around 800g including syrup)
500g/16oz/2 and a half cups of self raising flour
1 teaspoon of bicarbonate of soda
200g/7oz/1 cup of sugar
1 cup/8 fl.oz/200ml of sunflower oil
2 and a half cups/20 fl.oz/500ml of apple juice
1 teaspoon of natural vanilla extract
a tablespoon of brown sugar for sprinkling

Oil your cake tin and preheat oven to 180C/360F. Arrange the pears, cut side down on the base of tin (in a star pattern was very pretty). Combine the dry ingredients (excluding the brown sugar) in a bowl then add the wet ingredients (including the syrup from the pears) and mix well. Pour over the pears and bake in the oven for about 45 minutes or until nearly cooked through. Remove from tin by placing an oven-proof plate over the tin and turning upside down so you have the pears on top. Sprinkle with the brown sugar and return to the oven for a further 10 minutes.

or Yummy Vegan Chocolate Pudding
15 g cornstarch
235 ml soy milk
240 g soy creamer
100 g white sugar
25 g egg replacer (dry)
85 g semisweet chocolate, chopped
10 ml vanilla extract
DIRECTIONS
In a medium saucepan combine cornstarch, soy milk and soy creamer; stir to dissolve cornstarch. Place on medium heat and stir in sugar. Cook, whisking frequently, until mixture comes to a low boil; remove from heat.
In a small bowl whisk egg replacer with 1/4 cup of hot milk mixture; return to pan with remaining milk mixture. Cook over medium heat for 3 to 4 minutes, until thick, but not boiling.
Place the chocolate in a medium bowl and pour in the hot milk mixture. Let stand for 30 seconds, then stir until melted and smooth. Cool for 10 to 15 minutes, then stir in vanilla.
Pour into ramekins or custard cups. Cover with plastic wrap and let cool at room temperature. Refrigerate for 3 hours, or overnight before serving.

or Mincemeat orange and cranberry strudel
225g/8oz luxury vegetarian mincemeat
55g/2oz fresh cranberries
1 large orange
1-2 tbsp brandy (optional)
4 sheets filo pastry
25g/1oz butter or vegan margarine
icing sugar for dusting

Method
1. Preheat the oven to 200C/400F/Gas6.
2. Put the mincemeat into a bowl with the cranberries. Zest the orange and add to the bowl, then segment the orange, chop and add with any juice. Mix well. Stir in the brandy, if using and leave the mixture to marinade for 30 minutes.
3. Melt the butter or vegan margarine in a small saucepan.
4. Take one sheet of filo pastry at a time and spread it on the work top. Brush with the melted fat, cover with another sheet of pastry, brush this and continue layering until all the sheets are used.
5. Place the filling at one narrow end of the roll up, folding as you go. (You can prepare this recipe to this stage, cover it with foil and refrigerate until ready to cook).
6. Place on a greased baking sheet, brush with more butter or vegan margarine and make a couple of cuts in the top.
7. Bake in the pre-heated oven for about 20 minutes until the pastry is golden. Dust the strudel with icing sugar and serve hot with custard, cream or soya cream.

2007-03-11 00:24:07 · answer #1 · answered by Baps . 7 · 0 0

Vegan Chocolate Pudding

Here's the pudding my kids like best:
In a saucepan, mix
1/3 c. sugar
1/4 c. cocoa
2 T corn or potato starch
a pinch of salt
mix and stir in
2 c. Soy milk
simmer until thickened, remove from heat, add 1/2 t. vanilla and refrigerate.
Yum.
Good luck.

2007-03-10 09:00:20 · answer #2 · answered by Croa 6 · 0 0

roast some fruit - apples figs, peaches, plums, bananas, pineapples etc - baste them in a syrup with some cinnamon and lemon zest - maybe a bit of alcohol. try separately or in combinations. and dollop some vegan cream on top - try bbc.co.uk for more recipes also very simple vegan chocolate mousse - vegan chocolate (green and blacks is good) melt it - stir in some vegan cream and put it in the fridge - alcohol optional sorry i can't remember the amounts but not too much cream - keep it as chocolatey as possible but enough to stop the chocolate solidifying.

2007-03-10 10:25:54 · answer #3 · answered by mareeh 2 · 0 0

Vegan Chocolate Pudding

1/2 cup unsweetened cocoa
3/4 cup granulated sugar
4 Tbs. egg replacer
4 Tbs. cornstarch
5 cups soymilk
8 oz. Baker’s Semi-Sweet Chocolate
4 Tbs. soy margarine

Mix cocoa and sugar, and set aside. Mix egg replacer and cornstarch with 3/4 cup soymilk, and set aside for later use.
Place chocolate and margarine in top half of double boiler, and melt gently over simmering water, making sure that water does not touch bottom of top insert.Heat remaining soymilk in separate saucepan over medium-low heat. Gradually mix in egg and cornstarch mixture, stirring constantly. When mixture has thickened and bubbles slightly, remove pan from heat. Stir in melted chocolate and margarine mixture until well combined.
Remove pudding from heat, set aside to cool and spoon into individual cups or glasses.

2007-03-10 09:00:30 · answer #4 · answered by Sandee 3 · 0 0

eat less?

2007-03-10 08:58:17 · answer #5 · answered by iusedtolooklikemyavatar 4 · 1 1

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