Good afternoon all. today we have some very tasty fruit dessert recipes. You can make it easily. Before that, we also have no less delicious vegan lunch ideas. Happy cooking. Now, we will start with our First Healthy Vegan Dessert:
Cake for Apple Lovers
Makes 8 servings
This healthy vegan dessert cake has several dimensions of great apple flavor, including fresh and dried apple, applesauce, and even a little apple juice in the glaze.
2 cups all-purpose flour
2 teaspoons baking powder
1⁄4 teaspoon salt
1⁄2 cup sugar
1⁄3 cup applesauce
1 Granny Smith apple, peeled, cored, and shredded
1⁄3 cup dried apples, finely chopped
2 tablespoons canola or other neutral oil
1⁄2 cup confectioners’ sugar
2 teaspoons apple juice
- Preheat the oven to 350°F. Grease an 8-inch square baking pan and set aside.
- In a large bowl, combine the flour, baking powder, and salt.
- In a medium bowl, combine the sugar, applesauce, fresh apple, dried apples, and oil. Add the wet ingredients to the dry ingredients and stir just until moistened.
- Spread the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 45 minutes.
- Remove from the oven and let cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- In a small bowl, combine the confectioners’ sugar and apple juice and blend until smooth, then drizzle over the cake.
Seccond Healthy Vegan Dessert:
Special Parfaits With Avocado and Raspberry
Makes 4 servings
These colorful parfaits are creamy and delicious. This healthy vegan dessert also super-easy to make and quite festive looking. Nondairy whipping cream, such as Rich’s brand, is available in well-stocked supermarkets. If unavailable, use a ready-made vegan whipped cream, available at natural food stores or make your own Vegan Whipped Cream.
2 ripe Hass avocados, pitted, peeled, and chopped
1⁄2 cup plus 1 teaspoon sugar
3 tablespoons fresh lime juice
1⁄2 teaspoon pure vanilla extract
1 cup fresh raspberries, plus 4 for garnish
1 cup vegan whipping cream
¾ cup vegan granola, homemade or store-bought
Fresh mint sprigs for garnish
- In a blender or food processor, combine the avocados, 1⁄2 cup of the sugar, lime juice, and vanilla and process until smooth. Set aside.
- Finely chop the 1 cup of raspberries and place them in a small bowl. Sprinkle with the remaining 1 teaspoon sugar and set aside.
- In a large bowl, beat the whipping cream with an electric mixer on high speed until soft peaks form. Set aside.
- To assemble, spoon a layer of the granola into each of 4 parfait or wineglasses. Add a layer of the avocado mixture, followed by a layer of the whipped topping. Top each with a layer of the raspberries. Top with a small spoonful of whipped topping and garnish with the reserved raspberries and mint. Serve immediately.
Third Healthy Vegan Dessert:
Vegan Frosting Buttercream
Makes about 3 cups
So what if this frosting doesn’t contain dairy butter or cream? It’s still creamy and buttery—and delicious healthy vegan dessert! Use this versatile, all-purpose frosting to decorate cookies, cakes, and cupcakes. Try any of the variations below or come up with your own favorite flavor combination.
1 cup vegan margarine
4 cups confectioners’ sugar
2 tablespoons plain or vanilla soy milk
11⁄2 teaspoons pure vanilla extract
- In a large bowl, cream the margarine with an electric mixer on high speed until light and fluffy.
- Add the sugar, soy milk, and vanilla and mix until thoroughly combined. Continue mixing for about 2 minutes, until the frosting is smooth and stiff. Store leftovers covered in the refrigerator for 3 to 4 days.
Substitute coconut extract for the vanilla and sprinkle the frosted cake with toasted coconut.
Add 1⁄2 teaspoon of ground cinnamon and 1⁄2 teaspoon each of ground allspice, nutmeg, and cloves or ginger. Sprinkle the frosted cake with chopped nuts of choice.
Substitute lemon extract for the vanilla. Sprinkle the frosted cake with crushed Lemonhead candies.
Fourth Healthy Vegan Dessert:
Banana Cashew Cream Pie
Makes 8 servings
I like to garnish this yummy pie with toasted coconut for added flavor or with roasted cashews to exalt the nuts in the filling, but you could also garnish this healthy vegan dessert with berries for a splash of color or chocolate curls—just because.
11⁄2 cups vegan vanilla cookie crumbs
1⁄4 cup vegan margarine, melted
1⁄2 cup unsalted raw cashews
1 (13-ounce) can unsweetened coconut milk
2⁄3 cup sugar
3 ripe bananas
1 tablespoon agar flakes
1 teaspoon pure vanilla extract
1 teaspoon coconut extract (optional)
Vegan Whipped Cream, homemade or store-bought, and toasted coconut, for garnish
- Lightly oil the bottom and sides of an 8-inch springform pan or pie plate and set aside. In a food processor, combine the cookie crumbs and margarine and pulse until the crumbs are moistened. Press the crumb mixture into the bottom and sides of the prepared pan. Refrigerate until needed.
- In a high-speed blender, grind the cashews to a powder. Add the coconut milk, sugar, and one of the bananas and blend until smooth. Scrape the mixture into a saucepan, add the agar flakes, and set aside for 10 minutes to soften the agar. Bring just to a boil, then reduce the heat to low and simmer, stirring constantly to dissolve the agar, about 3 minutes. Remove from the heat and stir in the lemon juice, vanilla, and coconut extract, if using. Set aside.
- Cut the remaining 2 bananas into 1⁄4-inch slices and arrange evenly in the bottom of the prepared pan. Spread the cashew-banana mixture into the pan, then refrigerate until well chilled. When ready to serve, garnish with whipped cream and toasted coconut. Store leftovers covered in the refrigerator.
Fifth Healthy Vegan Dessert:
Vanilla Cherry Nice Cream
Makes about 11⁄2 pints
Although there are numerous varieties of wonderful healthy vegan dessert ice creams available in supermarkets and natural food stores, sometimes it’s fun to make it yourself. I call my homemade dairy-free ice cream “Nice Cream.” All you need is an ice cream maker and your favorite ingredients. For the creamiest results, use the thickest, richest nondairy milk or cream you can find. I generally use the nut-based MimicCreme brand dairy-free cream. I think homemade vegan ice cream tastes best shortly after it is made, so I prefer to make it in small batches. Arrowroot powder is used to help thicken the ice cream because it thickens at lower temperatures than other thickeners and also helps prevent ice crystals from forming in the ice cream.
2 tablespoons arrowroot powder
3 cups thick dairy-free milk or cream
1⁄2 cup sugar
2 teaspoons pure vanilla extract
1 cup chopped pitted cherries
- In a small bowl, combine the arrowroot with 1⁄2 cup of the milk and blend until smooth. Set aside.
- In a medium saucepan, combine the remaining 2 1⁄2 cups milk with the sugar and heat to a simmer, stirring to dissolve the sugar. When the mixture comes just to a boil, remove from the heat and add the arrowroot mixture, stirring constantly for a minute to thicken slightly. Stir in the vanilla and let the mixture cool to room temperature, then refrigerate it until chilled, 1 to 2 hours.
- Once the mixture is chilled, freeze it in an ice cream maker according to manufacturer’s directions, adding the cherries near the end of the churning process.
- When the mixture is finished churning in the machine, it will be soft but ready to eat. For a firmer texture, transfer to a freezer-safe container and freeze no more than 1 or 2 hours for best flavor and texture.
Omit the cherries.
Substitute 1 cup sliced strawberries for the cherries.
Omit the cherries and add 1 cup of vegan semisweet chocolate chips near the end of the churning process.
Cherry Vanilla–Chocolate Chip
Keep the cherries and add 1 cup of vegan semisweet chocolate chips near the end of the churning process.
Bases For Vegan Ice Cream
Vegan ice cream can be made using a number of different bases that replace the dairy cream. In my Nice Cream recipes I simply call for “thick dairy-free milk or cream” to allow you to choose a base you prefer. Here are some options.
- MimicCreme—a thick nut-based nondairy cream product available sweetened or unsweetened and sold in aseptic containers. (Note: If using the sweetened variety, you can eliminate the sugar from the Nice Cream recipes).
- Cashew cream: Make your own cashew cream: Grind 2 cups unsalted cashews to a powder in a high speed blender, add 2 cups water, and blend until smooth and creamy.
- Unsweetened coconut milk: If making coconut ice cream, this is ideal, but you can use it in combination with other milks and ingredients as well to add richness.
- Thick soy milk or soy creamer: Certain brands of soy milk are thicker than others and soy “creamer” is thicker still. Silk brand sells a soy creamer that is widely available in supermarkets.
- A combination: To make 1 quart of Nice Cream you will need anywhere from 21⁄2 to 3 cups of a base “cream” (plus added sweetener and other ingredients, depending on the flavor). It’s perfectly fine to create your own base using a combination of ingredients. For example: If you have soy milk or other dairy-free milk that is on the thin side, combine it with some finely ground cashews, or some soy creamer, or both, in any proportion to equal the amount you need.
- In a pinch: If all you have is a regular soy or other nondairy milk, you can use it. The results won’t be as rich and creamy, but you will still have a flavorful frozen dessert.