Friday, March 15, 2024

VEGAN CHOCOLATE BANANA BREAD TRUFFLES

Truffles and bonbons are one of my favourite types of sweet treats. Growing up, there wasn't a single gathering or celebration that didn’t include at least one type of them, and they were always the first ones to disappear from the desserts' platter. And rightfully so; because they are tiny, cute, and loved by all.
The wonderfully fragrant combination of bananas, cinnamon, cocoa powder, and walnuts is highlighted by the gloriously crunchy rocher glaze. A true dessert heaven in a tiny form that can be further embellished by more of the toasted walnuts or a small banana chip.
One thing I always like to point out is the choice of biscuits. Recipes such as this one rely in great part on the type of biscuit used, mainly on how dry it is. If your biscuits are on the drier side and they absorb more liquid, you may want to use slightly less than what the recipe calls for.
That is valid for all recipes using ground or crushed biscuits; always use your judgment and as soon as you feel the truffle will hold its shape well, stop adding the biscuits, regardless if all the quantity is used up or not. And finally, as always, choose the biscuit you would enjoy on its own or with a cup of tea or coffee. Its flavour will always be noticeable in the truffle, so choose the ones you love.


Ingredients
For the vegan banana bread truffles
150 grams ripe bananas
100 grams vegan vanilla biscuits, ground
60 grams toasted walnuts, ground
1 teaspoon vanilla bean paste
1 tablespoon unsweetened cocoa powder
1 teaspoon dark rum
¼ teaspoon ground cinnamon, or to taste
For the dark chocolate rocher glaze
150 grams dark chocolate (or vegan cooking chocolate of your choice)
30 millilitres vegetable oil
50 grams toasted walnuts, chopped finely

Preparation
Mash the bananas with a fork until a purée forms, then add in the vanilla, cinnamon, rum, and cocoa powder. Mix, stirring with a fork or a spatula, until well combined. Add in the walnuts, and stir them through. Finally, start adding in the ground biscuits, mixing with a fork until a soft, but pliable batter forms. Depending on your biscuits, you may need a bit more or a bit less of them. It is important for the truffles to stay soft.
Place the batter in the refrigerator for up to one hour. After the batter has firmed up, take out portions and form them into truffles. Arrange them on a baking sheet lined with baking parchment, and place them back into the refrigerator while you prepare the glaze.
Melt the chocolate of your choice, either over low heat or in the microwave, add in the vegetable oil, and mix very well. Tip in the chopped walnuts, and keep mixing until you no longer see streaks of oil throughout the chocolate. Take the chilled truffles out of the refrigerator, glaze each one, and place them back on the baking sheet. Serve as soon as the glaze sets or refrigerate until serving. Yields 16 small truffles.

Friday, March 08, 2024

VEGAN CHERRY CHOCOLATE ALMOND CAKE

This cake is what I would call the perfect dessert. Brownie base, fantastically crunchy almond layer, gloriously tart cherry jelly, and a cloud of chocolate mousse on top. Simple perfection in every bite.
It does have a slightly more involved preparation process than an average cake, but it rewards with each slice. The combination of textures and flavours is one of the best I have ever made, and if you love the blend of tart and sweet, you will definitely love this cake.
It is best refrigerated until the very serving, so the mousse stays nice and firm, and I do not recommend placing it in the freezer, unlike many other of my cakes. This one is meant to be enjoyed nicely chilled, with a small cup of strong espresso, and some glacé cherries, or even homemade cherry syrup.


Ingredients
For the brownie base
60 grams plain flour
30 grams rye flour
90 grams granulated sugar
20 grams unsweetened cocoa powder
½ teaspoon baking soda
¾ teaspoon baking powder
120 millilitres tepid water
25 millilitres vegetable oil
2 teaspoons vanilla bean paste
1 teaspoon apple cider vinegar
For the pomegranate sour cherry jelly insert
100 grams sour cherries, fresh or defrosted
50 grams pomegranate arils
50 millilitres cold water
40 grams cornflour
10 grams vegan block butter, cold
For the almond crunch
100 grams dark chocolate (at least 75% cocoa solids)
30 millilitres plant-based double cream
30 grams flaked almonds
For the chocolate mousse
100 grams dark chocolate (at least 75% cocoa solids)
200 millilitres plant-based double cream
½ teaspoon vanilla bean paste

Preparation
Start by making the cherry and pomegranate jelly, as it needs to be frozen. Blend the sour cherries with the pomegranate arils, water, and sugar until puréed to your liking, add in the cornflour, and blend once again. Pour the mix into a heavy-bottomed saucepan and let it come to a boil over medium heat, stirring often with a rubber spatula. Once it starts to boil, cook until thickened, about a minute or two, stirring vigorously and constantly, because it will stick.
As soon as it is done, remove it from the heat and add in the diced vegan block butter. Mix well, either by using a wire whisk or an immersion blender, and transfer it to a 12-cm round cake pan or a pastry ring, lined with baking parchment, bottom and sides. Cover the top with a piece of plastic wrap or a round of baking parchment, and place it into the freezer for at least 4 hours, or until frozen solid.
Next, make the dark chocolate mousse filling. Chop the chocolate finely and place it into a heavy-bottomed saucepan. Pour in the plant-based cream and the vanilla, and place the pan over medium heat. Heat it up slowly and evenly, gently stirring from time to time, until completely melted and blended. Remove it from the heat, let it cool down to room temperature, and then place it into the refrigerator for at least 4 hours, or until very cold.
To make the chocolate brownie base, let the oven preheat to 180°C and line a 15-cm cake pan with baking parchment. Next, sift both types of flour into a large bowl, add in the granulated sugar, cocoa powder, baking powder, and baking soda, and whisk very well. Pour in the hot water, oil, vanilla, and vinegar, and whisk until just combined. Transfer to the lined cake pan, and bake immediately, in a nicely preheated oven, at 180°C, for about 12-15 minutes. Watch it carefully so it does not overbake. Once done, remove it from the oven, and let it cool completely in the pan.
To assemble, place the brownie base onto the serving platter, place a cake ring around it, line it with a strip of acetate, and close it in place. Melt together the dark chocolate and the plant cream, either over low heat or in the microwave, and immediately add in the flaked almonds. You can even crush them a bit additional with your hand. Mix well, pour over the base, level it nicely, and place it into the refrigerator until set.
Take the chocolate mousse out of the refrigerator and whip it with an electric mixer on high until stiff peaks form, and it becomes creamy and lighter in colour. Remove the frozen jelly insert out of the freezer, remove it from the mould, and place it onto the chocolate almond crunch layer. Take out a few generous tablespoons of the mousse, to use as the decoration, and start adding the rest of it onto the cake by the spoonful, to make sure everything is evenly distributed, and there are no air pockets. Level the top, decorate with the reserved chocolate mousse, and place it into the refrigerator for at least 8 hours. Yields 16 servings. © Tina Vesić 2024

Friday, March 01, 2024

VEGAN APPLE PIE BAKLAVA CINNAMON ROLLS

Working on new sweet dough fillings is one of my greatest joys, and considering baklava is one of my all-time favourite desserts, it only felt appropriate to combine them into one gorgeous little cinnamon roll. Hearty, fluffy, aromatic, and sweet, they truly are perfect with coffee, tea, and milk of your choice!
Although cinnamon rolls can be a breakfast item, especially with the said coffee or tea, these are on the sweeter side, so they are definitely a dessert to me. However, they are still a fantastic sweet lunchbox or snack item, especially if you like your meals to include a little treat.
And if you want to serve them in true baklava fashion, drizzle them with some apple honey as soon as they come out of the oven, and generously sprinkle them with chopped pistachios. Serve them hot, preferably with freshly brewed strong coffee, and enjoy!


Ingredients
For the dough
350 grams strong bread flour
185 millilitres warm water
45 millilitres vegetable oil
20 grams light brown sugar
10 grams salt
7 grams instant dry yeast
½ teaspoon vanilla bean paste
For the filling
250 grams apples, peeled and cored
100 grams light brown sugar
2 teaspoons cornflour
50 grams toasted walnuts, ground
50 grams pistachios, ground
½ teaspoon vanilla bean paste
½ teaspoon orange zest
1 teaspoon ground cinnamon, or to taste
30 grams vegan block butter

Preparation
Start by making the dough. Take a large bowl, sift in the strong bread flour, add in the yeast, sugar, and salt, and blend well. Make a well in the centre, pour in the warm water, oil, and the vanilla, and mix with a wooden spoon until a very soft dough forms.
Turn the dough out onto a floured surface and knead it by hand for about 5 minutes or so, until it becomes supple and smooth. Place the kneaded dough into a large bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for about an hour to an hour and a half, or until doubled.
While the dough is resting, make the filling. Slice the apples thinly, either by using a sharp knife or a mandolin, and add them to a heavy saucepan, along with the sugar. Place it over medium high heat, and cook, stirring frequently, until there is no more liquid on the bottom. Once it starts to develop the apple pie aroma, the apples are done.
Remove from the heat and let them cool down slightly. Grind together the walnuts and pistachios, add in the cornflour and cinnamon, and blend once again. Add the slightly cooled apples to the blender, along with the vanilla, orange zest, and butter, and blend until a paste forms. It should be thick, but spreadable. Set it aside for the time being.
Take the dough out of the bowl and knead it gently, and then roll it out into a long rectangle. Make sure that one of the edges is rolled out as thinly as possible, so the rolls create a nice seal. Spread the filling all over the dough, leaving only the thinned edge free. Roll it up towards that edge and pinch the seam together.
Slice the roll into nine equal pieces and arrange them in a small rectangular baking pan (18x18 cm), lined with baking parchment. Cover them with a clean cloth, and let them rest and rise for about 20-30 minutes, while the oven preheats. Bake them in a nicely preheated oven, at 200˚C, for about 12-15 minutes, or until evenly golden, and serve immediately. Yields 9 rolls.

Friday, February 23, 2024

VEGAN STRAWBERRY CHEESECAKE PANCAKES

Growing up, I associated pancakes exclusively with desserts. And by pancakes, I mean crêpes, as I started to enjoy this type of pancakes once I started making them myself. However, being more of a savoury breakfast kind of person, I make these pancakes in the same fashion I make my crêpes - ever so slightly sweet, yet neutral enough to be a good medium for a nice savoury topping.
I also like making them on the smaller side, namely because I find them cuter that way, but also because they cook more evenly and quickly that way. And also, if serving them to the little ones, smaller pancakes are held more easily by the little hands.
If you choose to make them larger, they will have to be cooked a bit longer on each side, so do keep an eye on them. But if you are like me, and you like the edges almost caramelised, that should not be a problem.
Brew your favourite coffee or a mug of tea, serve them hot, and enjoy!


Ingredients
For the pancakes
200 grams plain flour
2 teaspoons baking powder
30 grams icing sugar
small pinch of salt
200 millilitres soy milk, cold
150 millilitres carbonated water, cold
½ teaspoon vanilla bean paste
For the cheesecake topping
100 grams vegan cream cheese
30 grams icing sugar
½ teaspoon vanilla bean paste
150 millilitres plant double cream
250 grams fresh strawberries, hulled and diced finely

Preparation
Start by making the cheesecake topping. Place the vegan cream cheese into a medium bowl, add in the icing sugar and vanilla, and gently mix with a spatula or a spoon until combined.
Take a large bowl, pour in the plant double cream, and whip it until medium peaks form. Add in the cream cheese mix, and whip on high for only a few seconds, until very firm peaks form. It will almost resemble marshmallow fluff at this point.
Strain the diced strawberries well, add them to the cheesecake mix, and fold them through. Refrigerate until serving time.
Sift the flour into a large bowl, add in the baking powder, icing sugar, and salt, and mix very well. Pour in the soy milk and carbonated water, and mix briefly. Finally, add in the vanilla, and mix until combined. It is fine if there are a few lumps of batter, there is no need to overmix.
Place a large, flat, non-stick pan or a pancake griddle over medium-high heat, and let it heat up nicely. Using a small ladle or an ice cream scoop, pour the batter onto the heated skillet in one fluid motion and let it spread out on its own.
Cook the pancake about a minute on one side, or until bubbles form all over the surface. Gently turn it over and cook for about another minute or so, until the other side is nicely cooked. Repeat until all of the batter is used up.
Once all of the pancakes are cooked, let them cool down for just a minute, and serve with generous spoonfuls of the strawberry cheesecake topping. Yields 16 small pancakes or 4 servings.

Friday, February 16, 2024

BRAIDED VEGAN BRIOCHE APPLE STRUDEL

Sweet dough desserts are among my top favourites, and that includes my dear strudels, in all forms and flavours. I do admit I have a soft spot for apple strudels, but I am definitely not very exclusive when it comes to other fruit, as well.
Beautifully enriched vegan brioche dough, lovingly rolled up and braided into one wonderful parcel, full of fragrant apples and robust, earthy walnuts. And a few almonds, for good measure.
The dough itself is simply marvellous to work with, and it can hold quite a bit of filling, if I do say so myself. And speaking of fillings, choose the apple variety you love the most, regardless of whether it is a cooking apple or an eating apple; always go for the ones you would enjoy on their own.
On a final note; this amount of sugar makes the strudel just pleasantly sweet, which is perfectly to my liking, but if you like your strudels on the sweeter side, do increase the sugar to your preference or glaze the freshly baked strudel with some apple honey.


Ingredients
For the vegan brioche dough
230 grams plain flour
120 grams strong bread flour
120 millilitres warm water
20 grams light brown sugar
20 grams fresh yeast
100 grams apple sauce
20 millilitres sunflower oil
10 grams salt
50 grams vegan block butter, cold
For the apple filling
300 grams apples, peeled, cored, and grated
1 tablespoon fresh lemon juice
75 grams light brown sugar
20 grams cornflour
50 grams toasted walnuts, chopped
30 grams flaked almonds

Preparation
Start by making the vegan brioche dough. Pour the warm water into a large bowl, add in the sugar and fresh yeast, mix briefly, and then let it dissolve and activate. When the yeast becomes bubbly and fragrant, add in the apple sauce and oil, and mix well. Sift in the flours and salt, and mix vigorously with a wooden spoon until a very soft dough forms. It should not be overly sticky, but if it is, add another tablespoon of plain flour and mix it in well. Once a dough forms, add in the vegan block butter, and knead it into the dough. It may seem a tad too sticky at first, but be persistent, and the dough will absorb it. Place it into a large bowl, cover with a kitchen towel and let it rise, at room temperature, for about an hour, or until doubled in size.
Meanwhile, make the filling. Grate the apples and strain them well. Add them to a saucepan, and add in the lemon juice, sugar, and the cornflour. Mix well, and let it come to a boil over medium-high heat. As soon as you see the first wisps of steam, start stirring, so the filling doesn’t catch on the bottom or burn. As it starts to boil, whisk more vigorously for a few minutes, until it becomes glossy and thick. Remove from the heat and add in the walnuts and the flaked almonds. Set it aside to cool down.
Once the brioche dough is ready, transfer it to a nicely floured surface and roll it out into a large rectangle about 5 millimetres thick. Whisk the cooled filling vigorously to loosen it up, Divide the rolled dough into three strips, and place one-third of the cooled filling onto each one. Spread the filling nicely and evenly, making sure one of the edges of the dough strip is left plain, so it can be sealed.
Roll each dough piece into a roll, seal it well, and braid the three rolls into one long braid. Tuck the ends underneath it, and place it into a lined loaf pan. Cover it with a kitchen towel, and let it rest and rise for another 20-30 minutes. Turn the oven to preheat to 200˚C. As soon as the oven is ready, generously mist the strudel with cold water, and bake it for about 25-30 minutes at 200˚C, or until browned nicely. Let it cool down to your preference, and serve. Yields 9 rich servings.