VEGAN WALNUT CAROB ORANGE BAKLAVA

Being someone who was never a great fan of overly sweet desserts, I have to say baklava was not among my top choices. That was until I started making my own.

Walnuts are naturally ever so slightly bitter, in the most pleasant way possible, so they balance the sweetness of the sugar syrup perfectly. With the addition of roasted almonds, some bright orange zest, and the aromatic carob powder, it is the perfect sweet treat for the afternoon coffee.

Like I said, I don't enjoy overly sweet desserts, so this baklava is moderately sweet. If you like your sweets really sweet, feel free to slightly increase the sugar in the syrup; that should work very well.

Ingredients
For the baklava
500 grams filo sheets
500 grams ground walnuts
200 grams ground almonds
50 grams roasted carob powder
100 grams granulated sugar
1 heaping tablespoon fresh orange zest
150 grams vegan block butter, melted
100 millilitres vegetable oil
2 teaspoons vanilla bean paste
For the syrup
600 millilitres water
250 grams granulated sugar
50 grams vegan honey, apple or dandelion
1 large lemon

Preparation

Start by cooking the sugar syrup. Place all the ingredients in a large pot, place it over medium heat, and let it heat up slowly. Once boiling, add in one whole lemon, sliced in thin slices, and let it cook for about 15 minutes or so, until thickened and slightly darker in colour. Remove from the heat and let it cool down.

Place the granulated sugar in a large bowl, adding in the fresh orange zest, and mixing it through with your fingers. Add in the ground walnuts and almonds, along with the carob powder, and mix everything together thoroughly. In a separate bowl, mix together the melted vegan butter, oil, and vanilla.

Count your filo sheets and cut the whole stack in half, to fit snugly in a 20x30 cm baking pan. If there is a bit of excess filo, do not cut it off, you will simply fold it in during assembly. Let the oven preheat to 200˚C.

Using a pastry brush, add a generous layer of the butter and oil mixture on the bottom and sides of the pan. Add in the first two layers of filo dough. If there is any overhang, simply fold it in. Brush it with the butter mix and top with a generous portion of the filling, about two tablespoons. Top with one filo sheet, lightly brushing it with a bit of butter, and topping with the ground nuts and carob powder.

Continue stacking filo sheets and filling until you use it all up. If towards the end you see that you miscalculated and you are running out of filling, simply start stacking two filo sheets instead of one, and it will be fine.

Once everything is used up, take a very sharp knife and slice the baklava all the way through, into 18 equal pieces. You can also slice it into smaller pieces, if you wish. Place it in the hot oven, and bake for about 25-30 minutes, or until beautifully golden and baked through.

As soon as the baklava is done, take it out of the oven, and using a ladle, pour the syrup all over, making sure that all the pieces have a bit of syrup in and around them. You can also use a thin knife to move the pieces a bit so the syrup can to between them nicely. You do not have to use up all of the syrup if it looks like your baklava does not need it or if you prefer it les sweet. Let it stand overnight in a cool place, and serve with strong coffee. Yields 18 generous servings.

VEGAN CHERRY STRUDEL

Strudels and all vegan pastries of this type are an absolute dream when it comes to quick sweet treats. I generally love sweet dough desserts, and that includes even filo pastry, especially when baked to a perfect, golden crisp. Paired with an abundant sour cherry and Kirsch filling, it is marvellous for afternoon coffee, a sweet snack after lunch, or even as a part of a sweet platter for gatherings.

My tips for making the best strudel.

Always count your filo sheets beforehand. Some packs have up to 25 sheets, some have only 16. However many there are, simply divide by four and layer away. Keep in mind that if you have fewer than 20 sheets, you may have some water and oil mixture leftover.

If you don't want to use Kirsch, you can omit it and use the same quantity of cold water, it will be fine either way. And, of course, if you prefer your pastries on the sweeter side, feel free to increase the amount of sugar in the filling.

When it comes to slicing the strudel, if you slice it when it's still hot, the top layer will shatter and potentially break off. My advice is to wait for the strudel rolls to cool down and then slice with a thin, serrated knife. All that is left after that is to dust them with some icing sugar, and enjoy.

Ingredients
For the strudel rolls
500 grams filo sheets (20 pieces)
120 millilitres tepid water
100 millilitres vegetable oil
75 grams coconut sugar or Turbinado sugar
For the cherry filling
400 grams sour cherries, fresh or defrosted
80 millilitres cold water
20 millilitres Kirsch
60 grams semolina
50 grams Turbinado sugar
½ teaspoon vanilla bean paste

Preparation

Start by making the sour cherry filling, as it needs to cool down before filling the pastry. Add the cherries, water, Kirsch, semolina, sugar, and vanilla to a heavy saucepan, and place over medium-high heat. Mix gently until it starts to boil, and once it comes to a boil, cook and stir for about 2-3 minutes, until thickened. Remove from the heat, and let it cool down to room temperature, stirring from time to time as it cools.

Once the filling is ready, count the filo sheets and divide them into four stacks, five sheets in each. Mix together the water and oil in a medium bowl and have it ready. Let the oven preheat to 200˚C.

Take one sheet, lay it flat on your work surface, brush it liberally with the water and oil mixture, and sprinkle on the coarse sugar. Take another sheet, lay it on top, and repeat. Once you place the final, fifth, sheet, add a portion of the cherry filling along one side, and roll it up into a somewhat tight roll. Repeat with the rest of the stacks of filo.

Arrange them on a large baking sheet lined with baking parchment, brush them with any remaining water and oil mixture, and bake immediately, in a nicely preheated oven, at 200˚C, for about 25-30 minutes. Once baked, take them out of the oven, let them cool down to your preference, and serve. Yields 24 individual pieces or 12 generous servings.

MINI VEGAN WHITE CHOCOLATE CHERRY CAKE

Ever since I was a child, I've loved fruit cakes more than any other dessert combination. Yes, chocolate cakes are amazing, but there is something so wonderful in that combination of sweetness and tartness that comes from fruit. Especially when it is whipped to a mousse consistency that almost resembles ice cream. Layers of tender vanilla cake and gloriously tart sour cherry mousse make for one gorgeous dessert.

Now, let's talk a bit about mini cakes. I firmly believe that cake should be an everyday thing. A common thing that seamlessly fits into daily life. Not something that has to wait for special conditions to be met for it to come into existence. And, it should be available to pretty much everyone, or at least to as many as possible, in terms of affordability and minimising food waste.

With that in mind, this is a truly small cake, with only eight servings, or twelve, if you slice them thinly, but it is perfect for small gatherings or an everyday dessert for three to four days, as that is how long it will keep in the refrigerator.

On a final note, if you are transporting the cake or you feel the filling is not whipping up as firmly as you would like, feel free to add a teaspoon of whipped cream stabiliser - Kremfix, Sahnesteif, pannafix, Whip It, etc. It will give the mousse a bit more structure so the cake can be sliced more easily.

Ingredients
For the soft cake layers
150 grams plain flour
150 grams granulated sugar
1 ½ teaspoons baking powder
1 teaspoon vanilla bean paste
1 teaspoon sour cherry extract, optional
25 millilitres vegetable oil
180 millilitres carbonated water
For the cherry white chocolate filling
200 grams sour cherries, fresh or defrosted
150 grams vegan white chocolate, chopped finely
50 grams vegan block butter
200 grams vegan double cream, cold
½ teaspoon vanilla bean paste
1 teaspoon whipped cream stabiliser, optional

Preparation

Start by making the sour cherry reduction. Blend the fruit until the desired consistency, pour it into a heavy-bottom saucepan, and place it over medium heat. Let it heat up and bubble away, stirring almost constantly, until reduced by half. It may take some time, but do not rush the process, because it can burn quite easily.

Once cooked down, remove from the heat and add in the vegan butter and vegan white chocolate. Stir them into the fruit reduction either with a wire whisk, a spatula and a folding motion, hand mixer on low, or for the smoothest texture of all, an immersion blender. All options will work just fine. Cover the top with some cling film or a piece of baking parchment, and let it cool down to room temperature.

Once the fruit is almost cool, proceed to make the cake layers. Let the oven preheat to 180°C and line a square cake pan (18x18 cm) with baking parchment, bottom and sides.

Take a large bowl and sift in the flour and the baking powder. Add in the sugar, briefly mix, and pour in the carbonated water, oil, and vanilla. If using, add the sour cherry extract and swirl it for a marbled effect. Mix until just combined. Pour the batter into the prepared pan and bake immediately, in a nicely preheated oven, at 180°C, for about 18-20 minutes. Check it with a toothpick to make sure it is baked through, but not dry. Once baked, remove from the oven and let it cool down completely in the pan.

Take the cold vegan double cream and whip it until somewhat firm peaks form. Briefly whip up the cooked fruit filling, add in the double cream, and continue whipping until very firm peaks form. If desired, add the whipped cream stabiliser, and blend it well. Reserve half of the filling to use to frost the cake and divide the rest into three equal parts.

Level the cooled cake, if needed, slice it in half lengthwise, to create two thin and long strips of cake, and then cut each of them in half to create four very thin layers. Place the first cake layer on the serving platter, and add a third of the prepared filling. Continue stacking the cake layers until all of them are used up.

As the cake is very firm, use the reserved filling to frost and decorate it to your liking. Place it into the refrigerator for 8 hours, and serve with fresh fruit and some hot coffee. Yields 8 rich servings or 12 modest ones.

VEGAN STRAWBERRY COCONUT TRUFFLES

When we talk about comfort food, often the mind wanders to homemade soups and stews, or even freshly baked bread, but there is another side to the world of comfort foods - desserts. While we all start from that one gem that forever holds a special place, like doughnuts do for me, overtime, other desserts find their rightful place to our hearts. Bonbons and truffles are one of them, and for a good reason.

I often emphasise just how much I love truffles, and that I find them to be the perfect party treat. Often quick and easy to make, incredibly convenient to transport, and loved by many. They are also often associated with special occasions and enjoyment with our loved ones. That very connection to celebration, joy, and community adds an emotional layer to any comfort food, truffles included.

These little beauties feature one of my favourite dessert combinations - strawberries and coconut. Made from fresh strawberries, vegan white chocolate, and plenty of coconut, they truly are a two-bite wonder. And they can be decorated to fit any occasion, from the everyday sweets' platter, to a gorgeous little themed gathering. The options are limitless and they all pair well with coffee.

Being entirely vegan, they will keep very well for up to five days in the refrigerator, especially if coated in chocolate. If you choose any other way to decorate them, be it a simple chocolate drizzle or desiccated coconut; do keep them in a tightly sealed container, so they don't dry out.

Ingredients
300 grams strawberries, fresh or defrosted
40 grams cornflour
1 tablespoon freeze-dried strawberries, ground and sifted, optional
2 teaspoons vanilla bean paste
100 grams vegan white chocolate
75 grams vegan block butter
100 grams desiccated coconut
150 grams vegan white chocolate, for coating

Preparation

Add the strawberries to a blender and let it run for a few moments, so the fruit releases some of its liquid. Stop the blender, scrape down the sides, add in the cornflour, freeze-dried strawberries, and vanilla, and blend until completely smooth. Pour the batter into a heavy saucepan and place it over medium heat, letting it slowly heat up. Start whisking as soon as it starts to simmer, and cook, stirring constantly, for 2-3 minutes, until thickened, glossy and smooth.

Remove the cooked fruit custard from the heat and add in the chopped vegan white chocolate and the diced vegan block butter. Whisk vigorously until it all comes together. If desired, use an immersion blender. Once smooth, add in the desiccated coconut, and fold it through. By now, the batter will be somewhat cool to the touch, and able to hold its shape. Working quickly, take out small scoops of the batter, around 20 grams or so, roll into truffles, and them on a platter lined with baking parchment. Place them in the refrigerator for at least 2 hours.

Once firm and ready, melt and temper the chocolate, if desired, dip and decorate each truffle, and arrange them back on the platter. If double-dipping, you will need more chocolate than indicated in the recipe. The chocolate coating should set up fairly quickly, as the truffles are cold, and they can be served immediately. Yields about 30 medium truffles.

VEGAN CHERRY WINE RASPBERRY CAKE

February is a month that by now has a tradition of being the month of love, with the emphasis being on romantic love. But love comes in many, many forms, and my favourite way of expressing it is through baking. So recipes like these are my way of showing love and gratitude towards life.

With the wonderful interplay of tart berries, sweet fruit wine, and rich vanilla, this cake is perfect for any celebration. Whether it is February 14th, a simple Friday get-together with your favourite people, or even a little birthday party, this cake is a good choice. Soft vanilla layers, smooth raspberry filling, and a tart cherry jelly make for a fantastic little sweet treat. And I think we can all agree that whether you celebrate St Tryphon or St Valentine, you can never have too much good wine or love.

Ingredients
For the soft cake layers
230 grams plain flour
50 grams cornflour
4 teaspoons baking powder
230 grams granulated sugar
300 millilitres carbonated water
50 millilitres vegetable oil
1 teaspoon vanilla bean paste
For the raspberry cream filling
400 millilitres soy milk, cold
100 grams granulated sugar
60 grams cornflour
4 tablespoons freeze-dried raspberries, ground and sifted
150 grams vegan block butter, at room temperature
For the wine jelly
150 millilitres cherry wine, unfined
150 grams sour cherries, fresh or defrosted
50 grams granulated sugar
30 grams cornflour
50 grams vegan block butter
For the raspberry jelly
50 grams blended raspberries, fresh or defrosted
50 millilitres cold water
10 grams cornflour

Preparation

Start by making the wine reduction. Pour the wine into a heavy-bottomed saucepan, place it over medium-high heat, and let it boil gently until it cooks down to about one-third. Once the wine is reduced to about 50 millilitres, remove from heat and let it cool down completely.

While the wine is cooling, make the raspberry filling. Add the sugar, freeze-dried raspberries, and cornflour to the cold soy milk, whisk very well, and place over medium-high heat. Mix it gently until it starts to boil, and once it does come to a boil, cook and stir for about 2-3 minutes, until it thickens. Remove from the heat, cover the surface with a piece of cling film or baking parchment, and let it cool down to room temperature. Be mindful about this part, because if the filling is too cold, it will be difficult to blend later.

By now, the wine should be cool, so add in the cherries, granulated sugar, and the cornflour, place it over medium heat, and let it come to a boil. Cook, stirring constantly, for about 2-3 minutes, until thickened significantly and quite fragrant. Remove from the heat, immediately add vegan butter and mix, either by hand or with a hand mixer, until everything is combined. Cover the surface with cling film or a piece of baking parchment, and let it cool to room temperature.

To make the raspberry jelly, whisk together all the and cook in exactly the same way as the cherry jelly, by placing it over medium heat, and cooking for about 2-3 minutes, stirring constantly. As soon as it thickens considerably, pour it out onto a piece of baking parchment or a silicone mat, and spread it with a spatula to about 5 mm thick. Let it cool down completely.

Proceed to make the cake layers. Let the oven preheat to 180°C and line a heart-shaped mould (20 cm in the widest part with a depth of 6 cm) or a regular, square cake pan (18x18 cm) with baking parchment.

Take a large bowl and sift in the flour, cornflour, and the baking powder. Whisk to combine, add in sugar, and whisk once again. Pour in the carbonated water, oil, and vanilla, and mix until just combined. Pour the batter into the prepared mould or pan and bake immediately, in a nicely preheated oven, at 180°C, for about 30 minutes or so. Check it with a toothpick to make sure it is baked through, but not dry. Once baked, remove from the oven and let it cool down completely in the pan.

When everything is cool to the touch, proceed to assemble the cake, and start by stirring the wine jelly very well, to loosen it up.

Next, whip the raspberry filling with an electric mixer on high until it becomes light and airy. Whip the softened vegan butter in the same fashion, and blend them together. The filling should be smooth and firm.

Cut the raspberry jelly into tiny cubes or place it into a bowl and whip it with a mixer, to create very small pieces. Add it to the filling and combine very well. If you want a smoother texture, this can be done with an immersion blender, as well.

If you used a square cake pan, cut out a heart shape by using a template and a sharp finely serrated knife. If you used a heart-shaped mould, simply take the cake out of it. Slice it into three thin cake layers and lay them out flat.

Place the first cake layer onto the serving platter, spread half of the cherry and wine jelly, and then one-quarter of the raspberry filling. Repeat this once more, and place the final cake layer on top. Press the cake down lightly with your palm, to make sure everything is sticking together, and proceed to decorate. The cake is very firm, so it can be decorated immediately with the rest of the filling.

Decorate as desired and place the entire cake in the refrigerator for at least 8 hours. The cake is best served after being at room temperature for about 15 minutes before slicing. Yields 16 servings.