Vegan Wonders

Vegan finger-foods that you must try.

 

Lemon Berry Coconut Cream

 

Serves: 12

Prep time: 10 minutes

Cooking time: 30 minutes

Calories: 450 (per serving)

 

Ingredients:

For the crust:

150-200 g pitted dates

80 g walnuts

125 g almonds

140 g cashews

For the filling:

1 tsp vanilla extract

120 g light agave nectar

2 lemons, juiced

750 g silken tofu, drained

For the cream:

2 tbsp granulated stevia

800 ml coconut milk, chilled overnight

For serving:

575 g mixed berries, some halved

 

Method:

1. For the crust: Pulse the nuts together in a food processor until mealy in appearance.
2. Keep the motor running on low and add the dates, little by little, until the mixture comes together like a rough dough; you may not need to use all the dates.
3. Turn out the dough and press into the base and sides of an eight-inch wide pie dish, smoothing the base flat with the back of a damp tablespoon. Cover and chill until needed.
4. For the filling: Combine all the ingredients for the filling in a food processor. Blend on high until creamy and smooth, scraping down the sides of the processor from time to time.
5. Pour into the prepared crust and chill for at least four hours.
6. For the coconut cream: after chilling, prepare the coconut cream. Carefully open the cans of chilled coconut liquid for another use.
7. Add the stevia to the coconut cream solids and beat well with an electric mixer until thick and peaked.
8. To serve: spoon the coconut cream on top of the lemon filling, spreading it out into a round.
9. Decorate the top of the cream with the mixed berries before serving.

 

Avocado, Mushroom, and Cress Tacos

 

Serves: 4

Prep time: 10 minutes

Cooking time: 15 minutes

Calories: 350 (per serving)

Ingredients:

60 g salad cress

1 large avocado, halved, pitted, and cut into slices

70 g kale, chopped

4 flour tortillas

150 g button mushrooms, halved

400 g firm tofu, cubed

2 ½ tbsp canola oil

For the yogurt sauce:

½ small garlic clove, minced

Freshly ground black pepper, to taste

Salt, to taste

¾ tsp smoked paprikas

175 g plain soy yogurt

 

Method:

1. For the yogurt sauce, whisk together the soy yogurt, smoked paprika, garlic, and seasoning in a small bowl. Cover and chill.
2. For the wraps, preheat the grill. Toss together oil, tofu, mushrooms, and seasoning in a small bowl. Grill for six to seven minutes.
3. Warm the tortillas in a dry frying pan set over moderate heat. Remove from the pan and top with the grilled mushrooms and tofu. Place kale on the mushrooms and tofu, and drizzle with the yogurt sauce. Top with avocado slices and cress before serving.