Vegan food is something I’ve always been curious about. I’m personally not vegan, but I love to try new things – ESPECIALLY – when it involves food. In a bid to cook healthier meals, I’ve been trying to eat more vegetarian and vegan meals. And so far so good! There is so much choice out there, you’d be surprised. I think even if you, like me aren’t too sure about going all the way – there’s no reason not to swap a meal for something different, who knows – it may become your new favourite.
For me, vegan desserts peak my interest. I have a very sweet tooth! I spoke to a lovely team member from the Vegan Society and they said…
Some people go vegan overnight; for others it’s a longer journey comprising a number of steps. If you slip up, don’t worry, just keep going! There’s support at hand at every corner, not least from The Vegan Society. Sign up for free to the 30 Day Vegan Pledge to receive daily emails full of info, advice and delicious recipes. Having that support and encouragement really helps to ease into vegan living. Join local vegan groups on Facebook, go to vegan fairs, chat to people and share tips.
In terms of cooking for yourself, Google any dish you like with the word vegan in front of it and you’ll find some of the most amazing, mouth-watering recipes. There are vegan alternatives to pretty much everything now, allowing you to ‘veganise’ your old favourite dishes with ease. Experimenting with vegan food is now easier than ever and there are a whole host of recipes and ideas at your fingertips.
Anyway, onto the food. I know that’s all you’re here for… Everyone loves a good dessert and this is a light, spring and incredibly quick sweet fix. Thank you to the Vegan Society for sharing this recipe with me. If you try it – please do tell me how it goes and what you think!
Cook time: 0 minutes. Total time: 15 minutes
- 600 g silken tofu
- Zest and juice of 2 lemons
- 120 ml agave nectar
- 4 tbsp coconut oil, melted
- 1 tsp vanilla extract
- A few fresh raspberries, to serve
- 1 tbsp icing sugar, to serve
For the shortbread biscuits:
- 200 g dairy-free butter
- 125 g icing sugar
- 310 g plain flour
- 1 tbsp cornflour mixed with 2 tbsp cold water · 2 tsp extract
- 1 tbsp dairy-free milk, if needed
For the lemon possets:
- Blend all the ingredients, except the raspberries and icing sugar, together in a food processor until smooth.
- Divide the mixture equally between 4 glasses and chill for at least an hour or overnight.
- To serve, top with fresh raspberries, a sprinkling of icing sugar and 2 shortbread biscuits (see recipe below).
For the shortbread biscuits:
- Preheat the oven to 180C and line two baking trays with baking paper.
- Mix the dairy-free butter and icing sugar together in a large bowl. Add the rest of the ingredients, except the dairy-free milk.
- 3. If the mixture is too stiff, add the dairy-free milk to help thin it out until you have a soft but firm mixture.
- 4. Transfer to a piping bag with a large star nozzle. Pipe the mixture into small circular spirals. Starting from the outside, working your way in. Try and keep them all the same size!
- 5. Bake for approx 12-15 minutes until lightly golden. Leave to cool completely.
Recipes credit: Aimee Ryan for Wallflower Kitchen Copyright: The Vegan Society, 2018.