Vegan Coconut Cream Mousse

 Ingredients

1 can coconut milk or cream

1/4 cup cocoa powder

1 tbsp dutch cocoa powder or additional regular

3-4 tbsp powdered sugar or erythritol (or 2 tbsp for extra dark)

Instructions

- Either refrigerate the coconut milk can overnight, or freeze about 10 minutes.  

- Do not to shake the can. You want the cream separate from the water underneath.

- Once cold, open the can and transfer only the thick part to a bowl. 

-Discard the watery part, or save for another recipe. 

- Using either a stand mixer or hand beaters (or a fork and a ton of strength and patience), whip the cream until smooth. 

-Add remaining ingredients and whip until it forms a mousse-like texture.

Vegan Trifle

Ingredients

- 1 Vegan Swiss Roll (300g)

- 6 packets of "ready-to- eat" Vegan jelly (strawberry or raspberry flavour)

- 1 can of tinned fruit (peaches or two-fruits), juice drained and put aside to use separately.

- 600g vanilla custard

- 250ml Vegan Thickened Cream

- 1/4 cup icing sugar mixture

- 1 tsp vanilla essence

Instructions 

- Remove jelly from packets. Use a knife to cut the jelly into 3 cm chunks.

- Place the thickened cream into a bowl and whip until very thick.

- Beat in icing sugar and vanilla essence.

- Cut the jam roll into slices 2 cm thick and layer into a large glass bowl.

- Drizzle the juice from the two fruits. Allow to soak for 10 minutes  

- Layer the soaked cake with custard.

- Add jelly on top of the custard layer

- Then add cream on top of the jelly layer

- Top with two fruit

- Dollop fruit with the cream and custard,

Add the jelly on top and then repeat the process with the cream and custard.

Notes

Swiss Jam Roll: It's impossible to find a vegan Swiss roll in store, so here is the easiest recipe for a Vegan Swiss Jam Roll made from scratch.

Jelly: To date, I've been unable to find vegan jelly crystals. However, the prepackaged "ready-to-eat" jelly is accidentally vegan. 

These include:

- Aeroplane Jelly (Blackcurrant, Orange, Pineapple, Strawberry & Raspberry flavour)

- Coles Branded Jelly Cups (Raspberry, Orange & Strawberry flavour) and Fruit in Jelly (Mandarin in Orange Jelly, Peach in Mango Jelly, Pear in Blackcurrant Jelly & Two fruits in Strawberry Jelly)

- Woolworths Brand Jelly Cups (Tropical & Mango flavour) and Fruit and Jelly Cups (Apple in Pineapple Jelly, Mango in Mango Jelly, Peach in Mango Jelly & Two fruit in tropical Jelly)

- Also, Pandaroo Mini Jelly Cups from the International Section.

Custard: Most make-at-home custard mixes are vegan. I use "Foster Clark's Original Recipe Vanilla Flavoured Liquid Custard".

Cream: Plant-based creams are becoming more popular. I used "Flora Thickened Cream". If you cannot find a vegan cream, you can always make your own with coconut cream, as per this Vegan Mousse recipe.

Fruit: I prefer two-fruits tinned fruit or peaches, but you can also use a combination of fresh and tin fruit.

Vegan Swiss Jam Roll

The Swiss Roll recipe is taken from Sarakidd.com

The pan required to bake the Swiss roll is appropriately 45cm x 32cm x 2.5cm.

The brand of vegan sweetened condensed milk used was "Nature’s Charm".

Ingredients - Swiss Jam Roll

- 125 ml (1/2 cup) vegetable oil

- 60 g ( 1/2 cup) icing sugar

- 180 ml (3/4 cup) plain soy milk

- 235 g ( 3/4 cup) vegan sweetened condensed milk 

- 1 tablespoon vinegar

- 2 teaspoon vanilla bean paste

- 200 g (1 1/3 cup) plain all-purpose flour

- 1 1/2 teaspoon baking powder

- 1/2 teaspoon baking soda

- 1/2 teaspoon sea salt

- Jam (230g vegan jam)

Instructions - Swiss Jam Roll

- Preheat your conventional oven to 160°C 

- Grease a jelly roll pan, line with baking paper, and grease again.

- In a large mixing bowl, add oil and stir through the icing sugar until it’s dissolved. 

- Add the soy milk, sweetened condensed milk, vinegar, and vanilla, and stir until fully combined.

- Then add sieved flour, baking powder, baking soda, and salt. 

- Whisk gently until completely combined. Don’t over-mix.

- Pour the batter into your prepared jelly roll tin and spread it out evenly with your spatula. 

- Gently tap the cake tin on the bench to release any large air bubbles. 

- Bake on the middle rack of your oven for 20 to 22 minutes. It should turn golden brown and be springy to touch when done.

- Remove your cake from the oven and let it rest until just cool to the touch; approximately 30 to 60 minutes. Now is the time to make your jam.

- To assemble, spread your jam evenly over the cake, leaving a 1 inch border around the edge clean. 

- Gently but tightly roll the cake up, peeling away the baking paper as you go. Leave the last bit of the baking paper around the outside of the cake, covering the exposed area. 

- Place in the freezer for 30 minutes, until set.

- Remove from the freezer and remove the last bit of baking paper. 

- Using a large serrated knife, trim the edges from both ends of the cake to reveal an even swirl

Ingredients - Swiss Roll Jam

- 200 g (approx. 1 2/3 cups) raspberries (fresh or frozen)

- 150 g (2/3 cup) caster sugar

- 2 tbsp lemon juice

Instructions - Swiss Roll Jam

- Tip the raspberries into a large saucepan, add sugar and lemon juice. 

- Cook gently over a low heat, stirring occasionally with a wooden spoon until all the sugar is dissolved.

- Bring to the boil and boil vigorously for about three to four minutes. Keep an eye on it to make sure it doesn’t burn and doesn’t overcook. The bubbling will start to slow down.

- To check it’s ready, place a spoon in the freezer for a few minutes. Remove and add a small amount of jam. Run your finger through the middle (careful it’s hot!) and if the jam doesn’t flood to fill the hole it’s ready. Remove from heat and set aside until ready to use.

The Swiss Jam Roll can be used in the Vegan Trifle.

Veggie Zed Bread

 Attempt to recreate Zarafas "Veggie Zed Bread"

Ingredients 

- Onion

- Garlic

- 1 cup of Tinned of lentils, washed & drained

- 1 cup of Frozen pea, carrot, corn mix (Woolworths has pea, carrot corn bean & potato), steamed as per instructions 

- Paprika

- Salt & pepper

- Vegan aoli

- Vegan cheese

- Wraps or flat bread 

Method 

- Fry onion & garlic until cooked

- Add spices, lentils & vegetables and fry until cooked

- Mash up the vegetables and lentils 

- Spread the veg mixture onto half the flatbread, top with cheese and aoli

- Fold it in half

- Place it onto a sandwich press until it's half cooked,

Loaded Hummus

 

Base:

- 2 cups hummus store-bought or homemade

Toppings:

- ¼ cup kalamata olives pitted and chopped (optional)

- 1½ cups cherry tomatoes halved or quartered

- ½ cup sliced cucumbers about 4 mini cucumbers

- 1 small red onion or shallot thinly sliced (about ¼ cup)

- 2-3 pepperoncini peppers thinly sliced

- 1 clove garlic minced

- ½ teaspoon oregano

- Salt and pepper to taste

- ¼ cup olive oil

- 1 –2 tablespoons finely chopped fresh herbs parsley, mint, chives + extra for garnish

- Sumac or paprika for sprinkling

Optional Additions:

- Toasted pine nuts

- Lemon slices or wedges for serving

- Dukkah 

Prepare the Veggie Topping:

In a medium bowl, toss the cherry tomatoes, cucumbers, red onion, garlic, and olives (if using) with the oregano, olive oil, and a generous pinch of salt and pepper.

Add the fresh herbs and gently toss to combine.

Assemble the Hummus Platter:

Spread the hummus onto a serving platter or shallow bowl in an even layer.

Spoon the veggie mixture over the hummus, spreading it evenly.

Garnish:

Sprinkle with toasted pine nuts (if using), sumac, or paprika for extra flavor.

Add a final garnish of fresh herbs for a pop of color.

Serve:

Serve with lemon wedges on the side for an optional zesty kick.

Pair with warm pita bread, pita chips, or fresh veggies for dipping.

Credit to Nounaskitchen.com

Vegetable Pot Pie

Ingredients 

4 cups frozen vegetable mix, peas, carrots, corn etc.

 1 cup vegetable broth

 15 oz coconut milk, one can

 15 oz white beans, one can, drained and rinsed

 1 tsp salt

 ½ tsp black pepper

 1 tsp turmeric

 ½ tsp garlic powder

 1 tsp sage

 1 tsp onion powder

 1 tbsp dried thyme

 3 tbsp nutritional yeast

 5 tbsp cornstarch, mix with 5 tbsp vegetable broth from above

 1 sheet puff pastry, flaky crust is usually dairy free

Instructions 

 Preheat the oven to 190 degrees Celsius.

Add the veggies, broth, coconut milk, beans, salt, pepper, turmeric, garlic powder, sage, onion, powder, dried thyme, nutritional yeast and cornstarch slurry to a casserole dish. 

Mix until well combined. 


 Take a sheet of puff pastry, and place it over the top, making sure the edges are sealed. 

Using a knife, cut diagonal slits in the top of your pastry. 



Place in the preheated oven for 45 to 55 minutes, until the top is browned. 

Enjoy immediately, or store in the fridge for up to four days.