Easy Vegetarian Recipes

Archive for the ‘Easy Vegan Desserts’ Category

Delicious raw vegan mini desserts you can customize in so many fun ways from Ruth. Watch the video for how easy it is to make this treat. It’ll only take about 5 minutes total once you pull out your ingredients.

Ingredients:

• 1/2 cup pecans
• 1/2 cup almonds
• 1/2 cup banana chips
• 1/2 cup cranberries
• 1/2 cup crunch almond butter
• 1/2 cup apple or pear butter
• 1/2 cup soft hemp for protein and essential fatty acids
• 1 or 2 scoops of hemp protein
• certified hemp, chocolate chips or shredded coconut

Blend till consistent. If too thick, add more apple butter, or vanilla. When in the right consistency, roll in the topping of choice: Hemp, Chocolate Chips, Cocunut

Both my kids love to help make this AND to eat this. Thanks for a great dessert Ruth!

SUBSTITUTES:

• You can replace any of the nuts with nuts of your choice: walnuts, peanuts, hazelnuts, etc.
• You can replace the banana chips and cranberries with chocolate chips, coconut, etc. Just use your imagination!

WATCH THE VIDEO – Duration 0:5:17

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Though our Bubba heads up our vegan section, I ran across this vegan dessert that is to die for. Most of this stuff might already be in your cupboards, but if you haven’t picked up some fresh strawberries, this is the season!

My hubby picked some up yesterday that are absolute gorgeous! So here’s a recipe I ran across from the FatFree Vegan Kitchen. SusanV who is the keeper of this site was actually getting interviewed by the ClarionLedger and this was one of the recipes she prepared. Click here for the whole story of her getting a story written about her.

EASY VEGAN STRAWBERRY SNACK CAKE

1 3/4 cups cake flour
3/4 cup sugar
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/3 cup soy yogurt*
1/2 teaspoon vanilla extract
1/2 cup water
1/2 cup vanilla soymilk
2 tablespoons lemon juice
1 pound strawberries, stemmed and sliced
2 tablespoons cornstarch
1/2 cup sugar
1/4 cup water

Mix together flour, sugar, baking soda, baking powder, and salt. Add soy yogurt, vanilla, water, soymilk, and lemon juice. Mix until just blended–do not overmix. Pour into oiled 8×8-inch pan and bake at 350 F until a toothpick comes out clean, about 30 minutes. Remove and allow to cool completely.

Combine the strawberries, cornstarch, sugar, and water in a saucepan. Cook over medium-high heat until sauce boils and thickens. Spread over top of cake. May be served warm or chilled.

Makes 9 servings. Per serving: 219 Calories (kcal); 1g Total Fat; (2% calories from fat); 3g Protein; 51g Carbohydrate; 0mg Cholesterol; 280mg Sodium; 1g Fiber. Weight Watchers: 4 Points.

*For a more tender cake, use 1/4 cup soy yogurt and 1 1/2 tablespoons canola oil; add 20 calories and 2.5 grams of fat per serving.

Indulge and enjoy!