Vegan Chocolate Pudding Tart

 

 

 

For many people, a dessert is never complete without any chocolate. This creamy luxurious, dark and intoxicating chocolate tart/pie is such a beautiful dessert, it is also healthy and free from egg, dairy, refined sugar and nuts. Try serving this rich dessert and watch your guests wow with delight. This easy, elegant and decadent chilled pie can be made this in advance so you have more time to prepare other food for party.

 

Dietary: Vegetarian, Vegan. 

Make two 9 to 10" pie
Slightly adapted from this book.

 

Ingredients

For crust

 1 3/4 cup or 280g store-bought or Homemade Graham Crackers / digestive biscuits

 3 Tbsp molasses or any natural sweetener

 4 Tbsp melted vegan butter, melted coconut oil or canola oil

 1 Tbsp non-diary milk (I use soy milk)

 

For filling

 3 cups non-dairy milk (I use soy milk)

 1/4 cup cornstarch

 1/3 cup molasses or any natural sweetener

 3 Tbsp unsweetened cocoa powder

 Pinch of sea salt

 1/4 cup semisweet chocolate chips
 1 tsp vanilla extract

 

Method

For crust

1. Grease a 9 or 10" springform pan or pie plate. Preheat the oven to 175℃. Crush the biscuits by placing them in a zip lock plastic bag and a rolling pin to crush then as fine as possible. Or use a food processor to create a really fine and evenly textured crust.

 

2. In a mixing bowl, mix crushed biscuits with sugar, then add in butter/oil. Using a spatula, blend the mixture thoroughly to moisten the crumbs. Then add in milk, and stir again. 

 

3. Place crumbs into pan/plate, and press crumbs into sides first then work your way down to the bottom.  From experience, springform pans need a little less crust than pie plates. Any excess crumbs can be kept in the fridge for your next baking.

 

4. Using a oven thermometer, ensure it is at the right temperature 175℃.  Pop the dough into the oven for about 10 minutes until firm. Let the crust cool down before filling.

 

 

For filling

1. In a small heavy saucepot with the heat off, mix together 1 cup of milk and cornstarch, and whisk until cornstarch is well dissolved.

2. Whisk in the rest of the milk, sugar, cacao powder and salt. Bring it to a boil, then turn the heat to medium and whisk constantly for about 7 minutes, until slightly thickened.

3. Add chocolate chips and mix to melt. Turn off heat and stir in vanilla extract. The mixture may be runny at this point, but no worries about it, it will turn into a beautiful tart after refrigerated. Set aside to cool for about 10 minutes.

 

4. Pour mixture into prepared pan/plate, let cool for about 10 minutes. Then refrigerate until set for about 3 hours. Top with roasted nuts, chocolate curls or any of your favourite candies. Once set, slice and serve!

 

Vegan Creamy Lemon Tart

Using pie tart pan.

 

Using springform pan.

 





I have tried enough of chocolate tarts, now I want something more refreshing, zesty and less sinful, and lemon tarts instantly pop into my mind! Most lemon tart fillings usually comprise of eggs but this vegan version is of course eggless, and also low fat with all the healthy and fresh ingredients used. The texture is like a creamy panna cotta, and is tangy and surely the lemon lover in your life! Creamy lemonade filling yet with no dairy cream, natural vegan ingredients over faux diary products, how exciting! Hope you enjoy it as much as we do!

 

Dietary: Vegetarian, Vegan. 

Make two 9 to 10" pie
Slightly adapted from this book.

 

Ingredients

For crust

 1 3/4 cup or 280g store-bought or Homemade Graham Crackers / digestive biscuits

 3 Tbsp castor sugar

 4 Tbsp melted vegan butter, melted coconut oil or canola oil

 1 Tbsp non-diary milk (I use soy milk)

 

For filling

 1 1/2 cup non-dairy milk (I use soy milk)

 2 Tbsp tapioca flour

 2 tsp agar agar powder

 440ml coconut milk, room temperature

 1/2 cup or 97g sugar

 2/3 cup or 160ml fresh lemon juice

 1 Tbsp finely grated lime zest (zest before squeezing out juice)

 1 tsp vanilla extract

 

Method

For crust

1. Grease a 9 or 10" springform pan or pie plate. Preheat the oven to 175℃. Crush the biscuits by placing them in a zip lock plastic bag and a rolling pin to crush then as fine as possible. Or use a food processor to create a really fine and evenly textured crust.

 

2. In a mixing bowl, mix crushed biscuits with sugar, then add in butter/oil. Using a spatula, blend the mixture thoroughly to moisten the crumbs. Then add in milk, and stir again. 

 

3. Place crumbs into pan/plate, and press crumbs into sides first then work your way down to the bottom.  From experience, springform pans need a little less crust than pie plates. Any excess crumbs can be kept in the fridge for your next baking.

 

4. Using a oven thermometer, ensure it is at the right temperature 175℃.  Pop the dough into the oven for about 8-10 minutes until firm. Let the crust cool down before filling.

 

For filling

1. In a heavy saucepot, mix together milk, tapioca flour and agar agar powder. Turn heat up to medium and stir constantly for about 5 minutes, until slightly thickened.

 

2. Whisk in coconut milk slowly. Then add sugar, lime juice and zest. Whisk constantly for about 10 minutes. Turn off heat and add vanilla extract. The mixture may be runny at this point, but no worries about it, it will turn into a beautiful tart after refrigerated!

 

3. Pour mixture into prepared pan/plate, let cool at counter for about 30 minutes.  Refrigerate until set for about 3 hours. Once set, slice and serve the refreshing dessert!

 

Vegan Homemade Graham Crackers (Crumbles) Whole Wheat

The graham cracker was originally conceived as a health food which made from graham flour, a combination of unbleached-wheat flour and wheat bran and germ. But most graham crackers now are made mainly of refined bleached white flour. Graham crackers have remained popular in North America but is uncommon in Asia including Singapore, let alone getting the whole grain version, so the bakers in Asia usually use digestive biscuits as base for cheesecake and pie crust. I decided to make my own since it is so easy, and is much more wallet-friendly. Moreover, It is more satisfying to DIY and you know what goes into your cookies, how much sugar and fats etc.

 

These cookies are versatile, all-purpose, and downright delicious! In addition to using these crumbles for base and pie crust, they can be used as toppings for ice cream, cakes and even stirred into pudding. Endless possibilities! Store crumbs in freezer in an airtight containers for conveniences.

 

Dietary: Vegetarian, Vegan. 

Yield about 10 crackers or about 2.5 cup crumbs

 

Ingredients

DRY 

 1 cup whole wheat pastry flour
 1 cup regular whole wheat flour
 1/2 tsp baking soda
 1/2 tsp baking powder
 1/2 tsp sea salt
 1 tsp cinnamon (optional)
-----
 1/4 cup canola oil
 1/4 cup honey or agave nectar
 2 Tbsp dark molasses
 1/4 cup brown sugar
 1 tsp vanilla extract
 2 Tbsp non-diary milk (I used soy milk)
 

Method

1. Sift or mix well all dry ingredients. Set aside.

 

2. In another bowl, mix all wet ingredients until well combined.

 

3. Fold in the mixed flour until it becomes a dough, add one 1 Tbsp of milk if the dough is too dry.

 

4. Wrap the dough in plastic wrap and chill in freezer for 25 minutes or in fridge for about one hour.

 

5. Preheat the oven to 175℃

 

6. Using a floured rolling pin, roll out dough about 1/2cm thick on a floured surface, half of it at a time. if necessary. Using a knife or  pizza cutter, cut dough into rectangular or square,  or use cookie cutters for shapes.

 

7. Transfer dough to prepared baking pan and ensure enough space in between cookies. To get that classic graham Cracker look, using a fork, poke the cookies on both sides.

 

8. Using a oven thermometer, ensure it is at the right temperature 175℃.  Pop the dough into the oven for about 15-18 minutes or until edge are hard just golden and feel relatively firm to the touch. It will not be crunchy right after taken out from oven, but will firm up when cool.

 

9. Cool on wire rack, and store in air tight container. Eat this healthy cookies on its own or crush into crumbs as base crust for cheesecake and tart.

 

 

Vegan Chocolate Almond Brownie (Whole Wheat)

 

 

Brownie? Certainty not that Girl Scouts you are thinking, LOL. Chocolate brownie is a flat, baked square or bar developed in USA. How is brownie different from cake? Both are chocolaty and have spongy. The main difference is the ingredients used which affect the texture and taste. Brownie recipes do not call for baking powder like in cakes, it also uses less flour and more cocoa. Brownies are chewy and baked very flat and dense with a crackled top, whereas cakes are light and fluffy with a smooth and even top covered with frosting.

I have tried a few eggless brownie recipes but didn't get it right because baking with whole wheat flour is always more challenging, even in brownie which is supposed to be dense. This is really my best.. best whole wheat brownie experiment; dense, chocolaty and soft. It is cakey on the outside and fudgy in the middle!



Look at how perfect the shape & size of brownies are!

Almost all brownie recipes called for a specific pan size because variations can throw off baking times and affect texture. If the pan is too large, the brownies will come out thin, dry and hard. If the pan is too small, the batter will rise too high and result in brownies that are too cakey. But seriously, why would I want to buy so many different sizes of brownie pan just to make brownie? So I decided to get this 12-cavity brownie/bar pan with individual slots which is designed for even heating, and it guarantees perfect size and shape of brownies, and with any size of brownie recipes, I could use this! Oh yeah, not forgetting that I do not have to cut the brownie myself, phew. Click here to see how the pan looks like and where to buy.

 

Dietary: Vegetarian, Vegan.
Make About 9

Ingredients
DRY
 145g of whole wheat flour
 1/2 cup unsweetened cocoa powder
 2/3 tsp baking soda
 1/4 tsp baking powder
 -----
WET
 1/2 cup brown sugar
 1/2 tsp salt
 1/2 tsp vanilla extract
 3 Tbsp olive oil
 180ml water
 2 tsp apple cider vinegar or distilled white vinegar
 4 Tbsp applesauce or 1/4 cup over-ripe banana (mashed well)
-----
 1/4 cup chocolate chips
 1/4 cup chopped almonds or walnuts, divided

 

Methods

1. Sift dry ingredients together in a large mixing bowl.

 

2. Preheat oven to 175℃.

 

3. In another bowl, whisk all the wet ingredients together. Pour the wet into the dry ingredients bowl and mix well with a spatula. Lastly, gently fold in the chocolate chips and almonds until well combined.

 

4. Pour the batter into a prepared individual brownie pan, maximum 3/4 filled, sprinkle some chopped almonds on top, if desired.

 

5. Using a oven thermometer, ensure it is at the right temperature 175℃. Pop it into the oven for about 15-20 minutes or till the top looks cooked. Begin testing doneness shortly after 13 minutes. Insert a toothpick, if it comes out clean, it's done!

 

6. Remove individual brownie from pan and let rest on wire. Serve with hot coffee or tea, perfect tea break! 

Batter: max 3/4 filled

Aww... beautiful crackled top!

Tips

☼ The perfect moment of doneness is the first moment a toothpick inserted into the centre of the brownies comes out clean. Underbaked brownies tend to be wet in the center especially those in the middle of the pan, while overbaked brownies are likely to be dry and hard.

100% Whole Wheat Pizza Crust (Bread Maker Machine)

Pizza dough made easy in the bread machine! Basically the dough program in the bread maker machine replaces the tedious hand kneading of dough and at the same time provide a warmer temperature for the dough to double in size with the presence of yeast, the dough program usually takes about 1 hour depending on your bread maker machine.

Fluffy crusty pizza at home? Anytime! Baking with 100% whole wheat flour is not only a healthier option, it also give a aromatic nutty texture. Homemade pizza is really not that difficult, making the crust is easier than it seems especially with bread machine. After knowing how to make pizza at home, i shamelessly think that my pizza is comparable to those in restaurants, now i can create any pizza toppings i like!

Make 15 inch pizza
 

Ingredients

 2½ cup whole wheat flour

 2½ Tbsp vital wheat gluten

 1 cup or 240ml water, room temperature

 2 Tbsp extra virgin olive Oil

 1 tsp sea salt

 1 Tbsp sugar 

 1 tsp active dry yeast 
 1 tsp cumin seeds (optional)

 

Method

1. Sift flour and vital wheat gluten together.
 

2. Add the water and olive oil to the bread pan, then add mixed flour. Add sea salt and sugar, then lastly the dry yeast. Do not let the yeast touches the liquid or salt until the mixing commences, because this will kill the yeast. Or simply add all ingredients in the order suggested by your bread machine manual and program the dough cycle according to the manufacturer’s directions.

3. Add the cumin seeds when the dough is formed or after 30 minutes.

4. When the dough cycle ends, remove the dough from the machine.
 

5. On a floured work surface, roll out the dough until it is less than 6mm thick. A large pizza will be about 15 inches in diameter with thinner crust, the medium pizza will be about 10 inches with a thicker crust.
 

6. Transfer dough onto greased pizza pan. Let it proof for 15 minutes. Preheat oven to 230℃.

7. Spread sauce over and top with half of the cheese, then spread with your favourite toppings. Lastly, cover with balanced cheese. Read more on ideas for veggie toppings.

8. Bake for about 10-15 minutes until cheese is bubbly and cooked through.

9. Season with TABASCO® sauce for some kick. Slice the pizza, serve immediately! 
 

Vegan Whole Wheat Pancake

 

 

We all know refined flour (all-purpose flour, wheat flour, bread flour) is not good for our health, read more. This 100% whole wheat pancakes are amazingly as fluffy as the usual pancakes that use refined flour. It not only tastes awesome, it has more nutrients and a delicious whole wheat flavor! Best of all, eggless!

 

Serve 2

Ingredients

Dry
1 cup (or 132g) whole wheat flour
1/2 tsp baking powder

1/4 tsp baking soda
Powdered Egg Replacer for 1 egg (follow instruction of product)

 

1 cup or 240ml buttermilk (refer to substitute below)

2 Tbsp canola oil or vegan butter
1 tsp vanilla essence

2 Tbsp brown sugar
1/2 tsp sea salt
2 Tbsp water
Water for Powered Egg replacer for 1 egg (follow instruction of product)

Canola oil or vegan butter for greasing pan

Method

1. Combine the milk and vinegar (buttermilk's substitute) and let the mixture incorporate. Set aside.

 

2. In a mixing bowl, mix together all the dry ingredients. Sift the flour mixture.

3. In another bowl, whisk together the oil/butter, sugar, salt. Add the milk and vinegar mixture, whisk until smooth.

 

4. Pour the liquid mixture into the dry ingredients  and fold lightly, then add the water. Stir together until just barely mixed. Be careful not to over mix, there should be alot of lumps. If the batter is too smooth, the pancakes will likely be tough and chewy instead of fluffy and light.

 

5. If the batter is too thick and puffy, add one tablespoon of water at a time, until you get the right consistency.

6. Heat up a nonstick pan with oil or butter over medium low heat. Pour small scoops of batter and use the scooper base to gently smooth the batter into a flatter circle. 

 

7. When the edges look dry and the top has bubbles, use a spatula to flip the pancakes. Let them cook for another few minutes until golden brown on the other side, or until you take a peek underneath and see that the bottom is golden brown.

 

8. Remove from heat, serve with butter and/or maple syrup. Serve immediately!

 

Chef's Notes

☼ Buttermilk can be substituted with;-

    - 3/4 cup or 180ml (non-dairy) milk, I use soy.

    - 2 Tbsp white distilled vinegar or apple cider vinegar or lemon juice

 

☼ If you like some chocolate chips, sprinkle them onto the pancake right after you pour the batter into the pan. When you flip the pancake, the chips will be soft and melty.