Sometimes people respond with disbelief when you mention delicious vegan food. This seems even more so when it comes to cakes. I know people who think that “delicious vegan cake” is an oxymoron. More fool them.
I was at my sister’s birthday party recently. At family gatherings we all bring part of the meal and there are always plenty of vegan options, except for the cake. So this time I offered to bring the birthday cake, as usually I don’t get to eat any.
I made brownies that were slightly adapted from the recipe at Oh She Glows. I used more walnuts and chocolate chips and slightly more raising agent. One reason I think they were so delicious because I didn’t stint on the quality of the chocolate. I used 70% couverture chocolate and some top-notch cocoa, both from Monsieur Truffe in East Brunswick. They were not overly sweet, with a fantastic, slightly bitter, dark chocolate flavour.
They were a huge hit with everyone. Crispy on the outside, chewy in the middle, studded with plenty of walnuts and served with raspberries and coconut yoghurt. And some birthday candles. 🙂
I have a bit of a love/hate relationship with mangoes. I love them green in a salad, I like them when they are a bit softer, not too ripe, sweet but still with a tang. But when they get really ripe I loathe them, they have a volatile smell that just makes me feel ill.
But this week I bought six perfectly ripe ones to make some mango with coconut sticky rice for dessert at my Mum’s birthday. This dish has become a family favourite after my sister spent a couple of years in Thailand. We all ate it when visiting and have all fallen in love with it.
It is easy to make and is so delicious, a combination of soft, sticky, sweet, tart and salty.
Every time I eat it, I can imagine I am Thailand. Tonight is even humid and hot with a thunderstorm to add to the illusion…
Soak the rice in warm water for at least 10 minutes.
Line a steamer with a piece of baking paper that is cut to be smaller than the steamer and punch a few holes in it.
Add the rice onto the paper.
Steam the rice for 20 minutes or until done.
Microwave Method - I prefer this as it is easier, but be careful with the timing
Soak the rice in warm water for at least 10 minutes with the water covering the rice by about ½ cm.
Put a plate on top of the bowl to cover it and microwave on high for 3 minutes, stir and microwave for another 3 minutes. If it needs any further cooking, do this in bursts of 1 minute. It is easy to overcook and you want the grains still identifiable, not a bowl of mush.
Putting it together
Once the rice is done by whichever method you choose, put the cooked rice into a bowl.
Mix the coconut milk, sugar and salt in a small saucepan and bring to a gentle simmer.
Remove from the heat and pour ⅔ of it over the rice and gently fold in. Don't worry too much about mixing it, the warm rice will absorb the coconut milk.
Place a portion of the rice into a serving bowl, top with sliced ripe mango and pour over some of the reserved coconut milk mix.
No, don’t say erk and run away…I know it sounds like boarding school and bad food, but it is delicious.
I have bad memories of tapioca as a child and after eating this I don’t know why. This pudding is the last word in comfort food.
One day a few weeks back when I was shopping in Fairfield I came across a tapioca, coconut milk fruit dessert tub made by Arlington’s. It was marked vegan and I’m always ready to give a vegan product a go. My expectations were not high, given my previous childhood horror of tapioca, but I was blown away. However at the rate I was scoffing them I was going to be poor very soon.
So I decided to make my own. It is a very easy dessert or breakfast food to make. Cook the tapioca in some sweetened coconut milk and water, add some pureed fruit. Cool and set.
This time I made mine with some apples and quinces from the garden. I ate it for breakfast this morning garnished with some apples cooked with raspberries.